The Vegas Table: A Las Vegas Restaurant and Food Blog

OK, so I haven’t written anything on this blog for so long I can’t remember but we were having dinner the other night and my girfriend made a desert that I had to write about …. Cinnamon Pull Aparts.  This is a really easy desert that had no leftovers.

CINNAMON PULL APARTS

2 (8 ounce) cans refrigerated biscuits
1/3 cup white sugar
1/4 teaspoon cinnamon
2/3 cup butter (melted)
1/2 cup brown sugar
1/2 teaspoon cinnamon

Grease a bund cake pan then liberally coat bottom of pan with brown sugar. Cut bicuits in fourths. Mix white sugar and 1/4 tsp cinnamon together in a small bowl and rolls biscuits in it. Place half in the pan and poor half of the melted butter over to coat.  Add brown sugar to the remaining melted butter and remaining cinnamon. Pour over biscuits and bake at 350 for 35 to 40 minutes.

Nikki the Desert Diva

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I love chopped liver pate, unfortunately I’m not real fond of spending a few days on the CCU floor.  When I ran across this recipe, I skeptically tried it.  It’s not exactly chopped liver but it is a healthy and flavorful spread.  

1 cup lentils, uncooked (7 1/2 ounces)
4 cups water
2 t. vegetable oil
1 1/2 cups chopped onions
1/4 t. salt
1/4 t. pepper (more…)

For all vegetarians and vegans, I found this link for vegan selections at restaurant chains that might be helpful if you are eating out.  Most of these are Las Vegas Restaurants.

I have fond memories of these oatmeal cookies.  They are great with some peanut butter spread on them.

3/4 cup shortning
1 cup sugar
2 eggs
1 cup and 2 T flour
1 t baking powder
1/4 t salt
1/3 cup milk
1 t cinnamon
1 t vanilla
1 cup raisins
3 cups oats

Cream shortenting and sugar.  Beat in eggs one at a time.  Sift together flour, baking powder, salt cinnamon.  Add to creamed mixture.  Add milk. Stir in vanilla. Mix in raisins and oats.  Drop from teaspoons onto greased cookie sheet.  Bake in medium hot oven 375 for 15 minutes.

In my post “Sunset Station Buffet Gets a Facelift” I gave it a pretty good review.  Well it looks like it went the way of most Vegas buffets.  They cut the price to $10.99 to attract people and eveything went way down.  We waited in line for 30 minutes to be seated in a dining room that was only half full.  Why it took so long, I have no idea. 

Usually I can find something worth eating, but not last night.  Everything was either awfull or had no taste.  The Asian food was just plain bad.  Food was either cold or it looked like it was sitting out for the past day.  You would need a chain saw to cut the Prime Rib which would not matter since it had no taste anyway. The shrimp disappeared (although you could add the peel-and-eat variety for and extra $3.50) along with the upper end salad items. Even the damn frozen corn cobette was awfull.   The flaming desert station was unmanned.  Regular deserts were all variations of immitation whipped topping.

 The only thing I can say is STAY AWAY!  Sorry to have lead anyone there with my last post.

I found myself in Phoenix for business last week.  After a long seminar, I did not want to begin searching for a place to eat at 8:30 so I resigned myself to going the restaurant Camus in my hotel, The Clarendon in downtown Phoenix.  Little did I know at the time that I was about to enjoy one of the finest meals of my life. I was lucky enough to discover this place tucked around the corner from the hotel’s front desk before they stopped serving. (more…)

Here is an easy and healthy Gazpacho recipe that is perfect for a light Summer meal.

2 - 28oz cans petite diced tomatoes (drained) - I use Hunts
24oz V8 vegetable juice
2 - 15oz cans black beans (drained)
1 cup peeled seeded and diced cucumber
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup thinly sliced green onion
4 Tablespoons Italian salad dressing
A few dashes of Tabasco (or your favorite hot sauce) to taste

Drain the tomatoes and Black beans.  Dice the pepers and cucumber (I prefer 1/4″ dice).  Slice the green onions. In a large bowl combine all ingredients.  Cover and chill for 4 to 24 hours.  Yields about 8 servings.

I have been meaning to check ot the Burger Bar at Mandalay Bay and having just read about it again makes me want to run over there right now.  Chef Shanna wrote in a recent post on Fine Dining Solutions Blog about her experience at The Burger Bar.  “…Burger Bar is a build your own burger place, but with gourmet items. Therefore I had a kobe beef burger on an onion roll with roasted asparagus, gruyere cheese, red wine reduction and caramelized shallots sauce, sauteed oyster mushrooms and of course…seared foie gras….” (more…)

I think I was asleep when they were giving out a critical piece of male DNA, that being the gene for beer.  I really don’t like the stuff, but I must admit that I wish I did.  Going to a baseball game dosen’t seem quite the same when I’m having a Coke with my hot dog and watching everyone else with a big container of ice cold beer.  I’m good for one glass a year which occurs on a day during the summer when it’s really hot, the beer is really cold, and I’m really thirsty. (more…)

Perhaps you’ve never noticed this, but being a self-declared ranch dressing aficianado, I have a ranch dilemma.  As a vegetarian, I eat a lot of salad.  Now, when we eat out, this usually isn’t a problem.  Most restaurants have delicious, spicy, flavorful ranch dressing on offer.  But when I get to the grocery store, I can’t find a good ranch dressing to save my life!  I must have spent thirty dollars in the last three months searching for a ranch dressing that meets my specifications.  No luck! (more…)