The Bulgogi Tostada from Komex was so delicious. It was made with such tender beef that was developed with flavors and just popped with so many interesting flavors from the Korean Hot Sauce. It was a great surprise Who knew?
Crispy rice patty topped with beef bulgogi, Komex Slaw, Pico De Gallo, Korean Hot Sauce
Komex Fusion Restaurant
633 N Decatur Blvd Las Vegas NV
702-646-1612
www.KomexFusion.com
I came across these San Carlo la Vita e Buona Pesto Flavored Potato Chips from a specialty on line food store called Yummy Bazaar when I was there buying something else. It says on the bag that this is Italy’s #1 potato chip and I like pesto so I wanted to give it a try.
The ingredients look safe.
I open it up and take a whiff……
It smells something like dried basil………..
I spill some out….
The chips are on the small side.
I eat a few.
They taste almost like pesto…………but a little different……I almost never say this but I think that these chips can use some salt.
The texture of the chips is very different from most chips that I have tried.
The chips are extra thin and have like a hard thin but delicate styrofoam texture that is very strange.
The flavor is a little off………… but because of the texture I might not try this brand again.
That was my FORKING Experience with San Carlo La Vita e Buona Pesto Flavored Potato Chips.
But your FORKING Experience may indeed differ.
Greens and Proteins is a local group of healthy eating restaurants in Las Vegas Nevada. They all offer all day breakfast, soups, salads, thin pizzas, burgers, wraps, sandwiches, bowls, a kids menu, and smoothies. Some locations offer meal prep.
It’s casual inside. You order and pay at the counter and seat yourself. They run the food to you when it’s ready.
I tried the Thai peanut Chicken Bowl. It’s suppose to be a bowl of chicken with basmati rice, squash, zucchini, mushrooms, asparagus, peanuts, sesame seeds, spicy peanut sauce.
My husband was disappointed with his Bulgogi Korean Steak Bowl because the beef was tough and chewy and didn’t taste so great. He also didn’t enjoy the undercooked hard crunchy brown rice.
I got this-
The squash are ok…….The chicken is very dry and tough and doesn’t have much flavor. My bowl is missing the asparagus and mushrooms. The basmati rice is very mushy today. I think some ingredients might be missing from the sauce because it’s pretty tasteless and isn’t spicy at all.
I do not plan to return to Greens and Proteins.
Greens and Proteins
6180 N Decatur Blvd North Las Vegas NV
702-853-0650
www.GreensandProteins.com
Every THING is subject to change.
Mezzo Bistro and Wine is an American-Italian Restaurant located in North/West Las Vegas Nevada. If you didn’t make a reservation there is a chance that they will offer you a seat on the patio.
They start you off with house baked bread, and oil embellished with balsamic and lemon.
We shared a grilled vegetable plate appetizer.
Gosh it’s enormous but it is so darn tasty too…….(grilled tomatoes, artichokes, yellow squash, zucchini, and mushrooms). I’ll eat some and bring some home for another day.
I tried something that isn’t normally on any Italian menu…..Sesame Crusted Ahi Tuna with Spinach Risotto and topped with Wasabi Aioli. Melty mozzarella type cheese was on here too.
The fish is in a soy type sauce…..The mozzarella cheese has almost no flavor so it adds richness to the fish. The risotto is very cheesy. I don’t think it really pairs with the fish but you can separate it to a latter course by eating the asparagus after the fish.
My husband tried the Chicken Riggies (New York rigatoni dish with creamy tomato sauce, peppers, and chicken).
The Mezzo Bistro Version also has mushrooms, cherry peppers, prosciutto, capacola, romano cheese, white wine, tomatoes and mozzarella cheese……..(you are not going to leave hungry from this one).
We packed up almost half of what we had so we could try a cannoli.
It was a nice sweet ending.
Mezzo Bistro and Wine – Worth a Try! (make a reservation if you want to sit inside)
4275 N Rancho Dr Las Vegas NV
702-944-8880
www.MezzoBistro.com
Every THING is subject to change.
Komex Fusion Restaurant is located in the west side of Las Vegas Nevada. They offer Fusion tacos, burritos, enchiladas, chimichangas, and a fusion toastada that was featured on Food Network’s Taco trip. They also offer a lot of Bulgogi. Some of the bulgogi that they offer are bulgogi cheesesteaks, bulgogi grilled cheese, bulgogi sliders, bulgogi torta, flautas, rice bowls, fried rice, a platter, and bulgogi chow fettuccini. A few of the other things that Komex Fusion offers are musubi, a swai fish platter, won ton soup, a kid’s menu, and Mexican tacos, burritos, torta, and quesadillas.
It’s not a fancy place but it seems clean.
This place has been recognized for it’s food by a number of well knowns such as-
Food Network
The Cooking Channel
All Recipes Weekly
The Buzz Feed
Food and Wine
Las Vegas Review Journal
Desert Champion
We ordered several things to try! But they start you off with complimentary chips and very good salsa. They also offer complimentary bottled water.
We tried-
Bulgogi grilled cheese on Texas Toast (seems like challah Texas Toast?)
The famous fusion toastada that was featured on Food Network’s Taco Trip (the bottom is a crispy rice patty topped with beef bulgogi, Komex slaw, pico de gallo, and topped with Korean hot sauce.
fried stuffed wontons
pork taco
Fish taco on flour tortilla and a chicken taco on double corn tortilla.
Everything really was very good. All the proteins were expertly prepared. My personal favorite was the toastada because it had the most going on with it……It also was more filling than I expected it to be. My husband really enjoyed the bulgogi grilled cheese. He is undecided if he will get it again next time or one of the toastadas. The tacos were very good but next time I think I’d order a little side of the Korean hot sauce for them because it was so tasty.
Komex Fusion is Worth a Fork!
Komex Fusion
633 N Decatur Blvd Las Vegas NV
702-646-1612
www.KomexFusion.com
Every THING is subject to change.
I was thinking coffee cake…..Then I was thinking about a few really great tasting wedges of apple pie I made with a crumbly walnut topping (that is on my site) and sort of combined them into a cake. The addition of the two pie wedges is THE SURPRISE! That’s how I came up with the SURPRISE cake…….I bet I can come up with many more variations….I got BUNCHES of ideas in my head. …………Serving size is always hard to tell because I don’t know if you want a smaller taste (12 servings) or a full size piece (more like 9 servings). I like my servings on the smaller side so for me this is 12 servings but I will say 9 servings so nobody feels short changed.
Ingredients for at least 9 servings
4 oz unsalted butter – soft
1/2 cup sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon sea salt (if you have pink Himalayan use that)
1/2 cup heaping – Greek yogurt
1 teaspoon natural vanilla extract
4 oz unsalted butter – melted
1 Tablespoon cinnamon
1/2 cup dark brown sugar
2 smaller wedges of frozen apple walnut crumb pie – cut up in small blocks
non stick spray
Directions
Preheat oven to 350 degrees F
Spray a 9 in pan (I used a square pan) with non stick spray
In a large bowl combine the soft butter, white sugar, eggs, flour, baking powder, salt, yogurt, and vanilla and mix well with a fork and set to the side.
In a medium bowl combine the melted butter, cinnamon, and brown sugar.
Use HALF the batter and place it evenly into the bottom of your non stick sprayed pan. Then add the apple pie crumbles as evenly as you can. Pour and spread HALF of the medium bowls syrup on to the top.
On top of that add the remaining half of batter and spread as evenly as possible.
Next do a layer of pie pieces.
Add the walnuts to the remaining syrup and mix well. Spread this mixture over the top as evenly as you can.
In my oven this took 45 minutes. Yours might slightly more or less.
It’s done when it looks like this.
It’s moist and delicious! You don’t need ice cream or whipped cream. It’s also not too sweet.
Walnut Apple Coffee Cake Surprise
ENJOY!!!
Forking Fantabulous means life changing. It’s crazy amazing. It’s the reason why you must try this restaurant.
I had the very best tuna steak that I have ever had in my life at Mother Wolf in the Fontainebleau on the Las Vegas Strip. No other tuna steak can even compare…To the taste and tenderness. Maybe it was fresher than I am used to?
The sauces around it were magical…..There was a cherry tomato sauce called pomodoro e pomodorini, They were the most tomato-ee sweet tomatoes ever.
It had olives that never had before that were really different called taggiasca olives.
The dish also contained capers and LOTS of basil.
This was the very best tuna dish that I have ever tried anywhere.
P.S. or PRO TIP – You have to order the chef’s signature focaccia bread called sfincione to mop up all that goodness.
The Tonna Alla Puttanesca from Mother Wolf is Worth a Fork!
Mother Wolf at Fontainebleau
2777 Las Vegas Blvd S Las Vegas NV
702-678-9170
www.MotherWolfLV.com
Thai Spoon is a Thai Restaurant that is located in the North/West part of Las Vegas Nevada. They offer your usual Thai Favorites and also some vegan dishes and more seafood dishes that you normally see on Thai menus. Some of the seafood offerings are salmon teriyaki, seabass panang, catfish pad cha, seafood curry in young coconut, and house scallops. I noticed that they also offer plenty of bottles of wine here.
For seating they have 1/2 booths and whole booths.
We started out by sharing the chicken potstickers.
Here they are fried crispy all over. Inside they are very mild with juicy moist chicken and a soy type is on the side for dipping.
The seabass panang was seared nicely and prepared masterfully with a melt in your mouth texture.
The curry is smooth, a little basil-ee, with a nice heat. (I picked #7 out of 10)
The spicy basil has that traditional spicy, garlic basil taste.
But instead of hand chopped protein or sliced protein the meat was ground……..To me that is strange because all the spicy basil dishes we’ve tried in Pennsylvania, Arizona, and California the protein for spicy basil was always either hand chopped or sliced…….I’m thinking that ground meat in spicy basil might be a “Nevada Thing.”
Little Green Tomato Candies were given to us with the check. I thought the candy was green tomato but someone wrote to me and said the candy is guava flavored.
That was our first taste at Thai Spoon.
Thai Spoon Las Vegas – 702-430-2221
6440 N Durango Dr Las Vegas NV
www.ThaiSpoonLasVegas.com
Every THING is subject to change.
Mother Wolf is a Luxury Roman – Italian Restaurant located in the Fontainebleau Casino/Hotel on the Las Vegas Strip in Nevada. The James Beard Award Winning Chef of this restaurant is Chef Evan Funke. Who is a Master Pasta Maker.
The two stand out dishes offered here are the Sfincione (chef’s Signature focaccia) and his cacio e pepe.
It’s a large formal restaurant with more than one dining area, a bar, and an open kitchen. Rap music fills the air…..
We started out by sharing some of the chef’s signature focaccia called Sfincione.
It’s hot out of the oven. It’s fluffy, moist, and tasty.
Next is our pasta course. This was Linguine Al Lemon (oil, lemon, asparagus, pecorino cheese)
It’s delicious, well seasoned and prepared with perfect pasta….
I ordered the tuna alla puttanesca (big eye tuna steak, tomatoes, Taggiasca olives, capers, basil)
This is drop the mike moment – GET THIS – THIS IS THE DISH TO GET! And you need some of the sfincione (focaccia) to help mop things up.
To start with the tuna is also amazing. It’s a large portion and is maybe the freshest tasting tuna I ever had anywhere. It’s also tender as can be. These tomatoes are also the best tasting tomatoes. There are different flavors of basil here, pops of capers, fancy little olives that are different. This dish is a reason on why you would dine here.
My husband ordered the Saltimbocca (pounded veal, prosciutto, sage, white wine, butter, lemon, with a wild arugula salad.)
Tonight the veal is a little tough and dry….but still edible. Instead of our waiter waiting for us to take a few bites…Instead he asked us how the plates were as soon as they arrived. We told him that the plates looked good……
The wild arugula salad.
My husband said that this salad was very good and insisted that I taste it…..I thought the vinegar used was incredibly harsh. I can’t eat it but then again I am more sensitive.
GET THE SFINCIONE and the TUNA
Mother Wolf
2777 Las Vegas Blvd S Las Vegas NV
702-678-9170
www.MotherWolfLV.com
Every THING is subject to change.
I got the idea to make some tuna and smoked trout mousse, pickled onions, and cocktail rye rolls so that is what I made.
I made my rye mini loaf recipe but instead of 8 mini loafs I got 30 cocktail sized rye bread AND 8 small rolls.
Anyways –
This recipe makes around 16 servings
Ingredients
2 cup + 2 Tablespoons bread flour
1 cup + 2 Tablespoons dark rye flour
2 Tablespoons dark brown sugar – separated
1 Tablespoon course sea salt
1 pack (2 1/4 teaspoons) dry active yeast
2 Tablespoons caraway seeds + extra for sprinkling the tops
1 1/2 cup 110 degree water
1/4 cup canola oil
semolina to coat bottom of rolls
1 egg white – to brush rolls with
sea salt flakes – light pinch to finish rolls
Directions
Line baking sheets with parchment paper.
Add the yeast and one tablespoon of brown sugar to the water. Mix and cover with plastic wrap.
In your stand mixer bowl with a dough hook add the flours, sugar, salt, caraway seeds, oil, and water as soon as it looks foamy on the top.
Mix slow to get all the ingredients together and once mixed turn up to medium speed and let mix for ten minutes.
Either leave dough in bowl or remove dough and add to a bowl.
Cover the dough with plastic wrap and leave it on the counter for four hours for the flavors to develop.
Preheat oven to 425 F
I used about 1/2 the dough for cocktail sized breads.
I rolled the dough around soft pretzel size and broke off pieces about the size of the first joint of my thumb.
The balls get rolled and before you place them on the parchment paper you dip the bottoms in semolina.
Leave the rolls sit on the counter about hour so they can puff up a bit.
Brush the tops twice with egg whites.
Make two decorate slices in the tops if desired.
Sprinkle the tops with caraway seeds and sea salt flakes
In my oven the cocktail sized breads took 10 minutes
The softball sized rolls took 15 minutes.
ENJOY!!!!
