I’m just showing off just a few of the recipes that you can find here on www.TheForkingTruth.com
Potato & Cheese Pierogi are delicious and everyone loves them.
You can’t go wrong with chocolate chip cookies and sweet potato pies either.
You can find Pate A Chox (eclair or cream puff pastry) here
Macaroni and Cheese Stuffed Mini Potatoes
Made a less spicy variation of my almost FAMOUS chipotle rice stuffed potato string wrapped peppers…..See almost famous was featured on from page of the food section.
For a group I brought.
Pizza with heirloom tomato slices, Maple Bourbon Goat Cheese Pickled Beet Tacos, Stuffed Peppers with Chipotle Rice and Potato String Crust.
Brought more of those strawberry chocolate ricotta pastries.
Home made crackers with jalapeño cheese ball slices
Radish Slice, Blue Cheese Butter, & Sriracha
Pub Cheese Roses on Home Made Cracker
Home Made Pesto, Blue Cheese Butter, on Home Made Cracker
Cheese Pizza Buns
Cherry Filled Cookies with Chocolate Drizzle
That was a little Showing Off and Recipes or variations of the recipes can be found here in the serch.
Shawarma Paradise is a casual Glatt Kosher Mediterranean Restaurant located near to the Las Vegas Strip in Las Vegas Nevada. They offer a limited menu of shawarma (beef & chicken), chicken schnitzel, falafel, or vegetable on pita, baguette, laffa, or as an entree plate. Whatever you order you add many different dips, spreads, and vegetables from the bar to enhance your plate. It’s very casual and you order and pay at the counter.
I tried a chicken schnitzel plate.
It’s a massive amount of food that is more than one meal for most people. I got hummus, Israeli salad, pickles, sumac onions, cabbage salad, pickled cauliflower, pickled carrots, rice, tomato sauce, and a hot pita bread. Everything is ok but the chicken is over cooked and very dry today. The hummus is a very good quality but could use a squeeze of lemon and a pinch of cumin.
My husband got the 1/2 beef 1/2 chicken shawarma plate with fries.
It’s all ok but some of the shawarma is very dry and the fries are soggy.
The people working there seemed pleasant and the restaurant seemed very clean.
Quality Thai is a small Thai Restaurant located in the Centennial or North/West part of Las Vegas Nevada. They only have six tables inside so when they get busy you either have to wait for a table or do take out.
The day I was there they only had two people to cook, answer phones, and to serve customers.
We started out by sharing the Vegetable Thai Fresh Rolls.
They are fresh salad that is wrapped in rice paper that you dip in an Asian sort of peanut-ee sauce.
For my main I tried the Garlic Thai Basil Eggplant with Chicken and I picked #6 out of 10 for heat.
The eggplants are sweet and creamy and seem free of oil. The chicken is still moist and it’s in a basil infused sauce that is lightly laced with other flavors. Some crispy shallots were sprinkled on to the dish. For me the #6 is just right for heat for this dish.
My husband tried the Thai Basil with Shrimp that is also known as Pad Kra Pao.
I hear that it was good but my husband will order a #7 for heat next time instead of the #8 he ordered this time.
Las Vegas Brewing Company (according to website…I found different info on net) Has two locations in Las Vegas Nevada. Both Locations are Craft Breweries. The Downtown location offers a more limited food menu. The Centennial Location offers many appetizers, flatbreads, salads, sandwiches, desserts and more.
The Centennial Location has a large bar and a dining room with a view of the beer production to the rear of the dining room.
We started out by trying the Beer Battered Mushrooms.
They came with some sort of onion and sherry dip. Gosh they are so light. It’s more like mushrooms that are perfectly cooked with the thinnest lightest oil free coating ever. They don’t even get soggy. They are magically fried more perfect than I ever had in my life.
I tried the seared Tuna Salad. It came with a soy ginger vinaigrette.
It’s good with a nice but light good flavor. I think again that it is good but kinda plain……When I got home I re-read the menu and now I know it was missing cucumber and red radish. Oh well.
My husband enjoyed the Steakhouse Burger (medium-rare) with house made chips.
This burger was cooked medium-rare as requested and was embellished with mushrooms, caramelized onion jam, bacon, sharp cheddar cheese, and on the side was a creamy horseradish sauce. He was thrilled with this burger and the really tasty MAGICALLY OIL FREE chips on the side.
Las Vegas Brewing Company (Centennial location) is Worth a Fork!
According to EVERYONE on the internet Kitchen Aid Stand Mixers are by far the best that any home cook can buy. I had mine around 15 or so years and noticed that it seems to make noises and gets so hot I think it might catch on fire. I read that the average age for a Ktchen Aid Mixer to last is about 15 years so maybe I’m due to replace it.
Recently I noticed that Kitchen Aid Mixers were on sale at Costco so I picked out a new one. When I picked it up I noticed that it isn’t as heavy as my old one……..?
I made a batch of dough and I wanted it to mix for ten minutes.
Then after 4 minutes it stopped.
I tried a few more times to start it up.
I returned it back to Costco. I still have my old Kitchen Aid Stand Mixer. Maybe it will work a few more times?
Skye Thai Restaurant is a sort of Grab & Go Thai Restaurant located in the Centennial Area of Las Vegas Nevada. It’s very casual. You order and pay at the counter. You either take out or you can sit at one of the four tables in the restaurant.
They offer most of your usual Thai Favorites and a few dishes not so common at Thai Restaurants like Brussels Sprouts, Chicken Pho, and Pumpkin/Zucchini with Egg. Soft beverages are offered here. For dessert they offer Coconut Ice Cream with Roti and Banana Fritters. Whatever you order the food is served in to go containers. Also most of the dishes come with your choice of heat from 1-10. For my taste 6 is plenty hot and 4 is mildly hot but my husband likes #8.
So far we tried –
Egg Rolls
Brussels Sprouts Pumpkin Zucchini with Egg Pad Kra Pao
Green Curry with Chicken
Glass Noodle Salad (contains shrimp & pork)
Pad See Eiw (Crispy pork with noodles)
Pla Rad Prik (Crispy Fish in a slightly sweet chili sauce with green beans and crisp basil) Everything was good but this dish was my personal favorite so far.
Skye That Grab & Go is CERTAINLY Worth a try!
Skye Thai
9650 W Skye Canyon Park Dr Las Vegas NV
702-998-6647
I haven’t found a website for Skye That but they are listed on some take out sites.
Boom Bang Fine Food & Cocktails is an American Brasserie by former Top Chef and Joël Robuchon Chef Elia Aboumrad -Page and Husband, staff and others. If the chef or restaurant sounds familiar to you then perhaps you saw the chef on Food Network’s “24 in 24 Las Chef Standing” That is currently going on at Food Network.
The restaurant is stylish inside. There’s a reflective ceiling, cactus wallpaper adorns the walls. The tables are set with wine glasses and starter plates.
To one side is sort of breakfast counter.
To the other side is a traditional looking bar.
It looked so good when we walked in that we had to try the star bread (marinara, cheese, pesto, rosemary).
It’s a richer, softer, braided type of bread.
We also tried the buffalo cauliflower with C’s Rojo sauce.
Tasty….Not too hot…and Rich Chunky Blue Cheese Dressing on the side.
For my main I tried what they call Steak Fritas with salad or fries (I picked salad).
It’s a good sized portion. Most of the steak is tender….Only a few pieces on the ends I can’t chew. The salad is fresh and has a very good but plain dressing on it.
My husband got the French Dip.
The house made bread is outstanding…….It’s like eating bread in Philadelphia……….The meat is also a generous portion with good flavor that is tender. It also has some delicious caramelized onions……..but it needs a lot of the au jus to be moist. It also comes with horseradish cream, fries, and ketchup.
We also shared the lemon meringue tart.
The lemon curd is amazing but loose. The Italian meringue is good but loose like the filling. The crust is hard and substantial.
Sparrow & Wolf is a sort of fancy ever-changing Global Menu Type Restaurant in the Las Vegas Chinatown that is very close to the Las Vegas Strip. It’s dark but not too dark inside and also energetic.
We started off by sharing the Oxtail Hummus.
The Hummus came with naan bread and the hummus was embellished with shredded dry oxtail, crispy chickpeas and the tiniest amount of curry oil that was too small an amount to taste. (a miss because the hummus was very average and the oxtail was dry…..naan bread was also gummy)
Next was a Mango Crudo that came with trout, fish roe, and radish.
We also shared the Robiola Agnolotti. (Hit)
It had too much pickled ramp foam and chewy morel mushrooms. The flavors overpowered the robiola cheese. (MISS)
Our dinner was the Tile Fish for two.
This dish was delicious! It was lightly breaded and laced with epazote & santo and came with fava bean salsa verde. (Big HIT)
We also enjoyed the Honey Toast for dessert (Japanese milk bread, candied orange, cream cheese, blood orange sorbet, spiced Grand Marnier)
Maybe due to the Egg Shortage Problems I really think that the eggs I buy are smaller and the dough recipe for Potato Pierogi comes out too dry. I altered the recipe so my dough will come out. My first update was only to make the potatoes the day before because I found that the pierogi were much easier to stuff with cold hard filling. This recipe will make around 20-30 pierogi. It will make up to 24 pierogi if you are a perfectionist and don’t reuse your dough ends. If you reuse dough ends you will get around 8 more pierogi but they will come out thicker no matter how good you roll the dough. (remember for best results the filling should be made the day before)
Ingredients for around 24 pierogi.
2 1/2 cups bread flour – dough
1 teaspoon baking powder – dough
1 cup sour cream – dough
2 eggs – dough
1 Tablespoon water – dough
1/2 teaspoon course sea salt – dough
1 pound potatoes – boiled in salted water and peeled and mashed well – filling
4 oz sharp cheddar – grated (or as much cheese as you feel like) – filling
2 Tablespoons butter – filling
sea salt to taste – filling
black pepper to taste – filling
white pepper to taste – filling
cayenne pepper to taste – filling
Directions
Get out your stand mixer and attach the dough hook. In the bowl goes the flour, baking powder, sour cream, eggs, water, and salt. Mix low to get it together and then – Mix on medium high 8 minutes.
(For best results the filling should be made the day before) For the filling in a large bowl combine the mashed potatoes, cheese, butter, and seasonings. Mix and mash well till smooth.
Take about 1/3 of the dough. Lightly flour the surface of table, board, or rolling sheet.
Add dough ball and cover with a sheet of plastic wrap and roll it as thin as possible. Cut 3 inch circles. Use a rolling pin and get the circles a little thinner.
Stuff each circle with a meatball size scoop of potato filling. Pinch them shut. Use a fork to get the pinched shut ends better.
Repeat till done.
Reuse dough ends only if you don’t mind them coming out thicker.
Boil pierogi till they float.
You can eat them now or take it a step further and either sauté them with caramelized onions or fry them in butter with some canola oil.
You can serve the pierogi with sour cream and or apple sauce if desired.
Potato Pierogi
A Special THANKS!!! To Cooks Country so I could do what I got here!
Sushi Neko is an all you can eat sushi restaurant in Chinatown in Las Vegas Nevada. It might be confusing to some to find this particular restaurant because they also have Neko Sushi Supreme a few doors down that opens an hour latter. They also have Neko Ramen next door and a new Neko (I think called Neko Snack) is opening up next to Neko Sushi Supreme. They are similar to the other all-you-can-eat sushi places but do offer a larger variety of fish than the all-you-can-eats outside of Chinatown.
Anyways –
We started out with –
Red Snapper Nigiri
Salmon Belly, Tuna, and Yellow Tail Nigiri
Fish was reasonably good in all the nigiri but the rice is over seasoned and loose and wet.
Chicken Karaage – unseasoned and hard chicken and tough like a car tire.
