Author: Heidi Lee (Page 50 of 96)

Tingly and Sober

Does anyone out there have the bad habit of going ape shit crazy the first night of a vacation?  Hello Las Vegas!!

If you follow me on FB, you may have read that I walked out of Sin City with actual cash dollars in my pocket! That is a novelty indeed. What is not novel, is me jumping up and down and pointing at all the delicacies awaiting me with a strong cocktail in my hand. What is novel, is the apparent really bad choice in footwear. What is not novel is the fact that I came prepared with a Swiss army knife and a packet of band-aids.

Got you hooked, yet? Thought so….

Ahhh, Vegas. The strip of land just east and south of the airport that entices people to do things they would hardly (operative word – hardly) do in their own back yards; especially if your car is shrink wrapped with a your logo AND a picture.  Anyhoo – as the saying goes, “What happens in Vegas stays in Vegas.”  Well, not necessarily – I’ve got some nice little tidbits to share – as long as you enter your year of birth, you can continue reading.

We made a few runs to Reno and Vegas with my folks back in the day and it was always a dress-up affair and wonderfully exciting. To say the very least, things have changed! It seems the “great unwashed” have taken over the once elegant Caesar’s Palace in their crew shorts, a ball cap and a wife beater. Add to that ensemble a ½ gallon, plastic drink container strapped-on like a canteen and you’ve got a whole team of winners. I swore I wouldn’t succumb. Yes, the shoes were a bad choice but at least I dressed for dinner and the show – my mother would be proud.

A lovely room at The Bellagio was the perfect surprise to me.  Thank you Darling!  Although t-shirts and cut-off shorts were still in view, the atmosphere as a whole was timeless. Lunch time was nigh, I was hungry and thirsty so we opted for The Noodle – an unassuming Asian joint on the property. It smelled good and was filled with Asians – all things point to yummy.  We met Markus the manager. Markus is a native Malay/Chinese from SE Asia, a whiskey aficionado, and all-round funny guy.

Dim sum was flying by and he made sure we got the authentic goods. He suggested the Macau Iced Tea made with Sake, Takara Shochu, Midori, Bacardi Light Rum, Fresh Lemon Juice and Ginger Beer. It was nuclear green and very tasty! Dave was thrilled with the selection of Bao and I was tickled to see my beloved Xiao Long Bao on the menu. We pigged out, caught a slight buzz and shared some laughs with Markus…nap time!

Great mattresses and a big tub=Happy Heidi and all was well with the world.  There was just that one little thing tickling and nagging at the back of my throat which says, “You’re gonna be sick tomorrow – in a big way!”  Well, if I’m gonna be sick, might as well make it count. I’m ain’t no quitter.

After dressing for dinner, we grabbed the perfect table at La Fontana to watch the water show. So, there I was, sitting at a bistro on the shores of Lake Como, completely away and unaware of it all. The fountains dance occurs every 30 minutes and are well worth a wait and a watch!  We shared a few glasses of wine and this killer take on caprese salad with marinated peppers and artisan breads. Not bad for $250.00 bucks. Let’s go eat some more!

Todd English’s “Olives” just happened to have a few spots left open at the bar – lucky us – because we had 3 hours to kill until “Crazy Horse Burlesque” at the MGM Grand. The boys behind the bar: Bernie, Gilbert and the other cute one (brain freeze) were wonderful and really, really nice. Really, really nice in Vegas?  Novel!  Not to mention the service and the food which were exceptional! Asparagus, morel mushroom and prosciutto flatbread and a trio of tapenades with more tasty breads.  Nibble, nibble, drink, drink. Into the cab we went to MGM and Crazy Horse Burlesque.

I was completely unprepared and so wonderfully surprised by thisg show.  You have to see it to believe it AND appreciate it.  So, there I was, jumping up and down and pointing. This particular behavior pattern lasted for quite some time that night and into the morning.  I woke up all tingly, sober and sick as hell. After a quick and delicious breakfast by the pool, it was time for cold medicine and bed….all day long…….

Naturally, I rallied and that night, we had more food at Olive’s and Bobby Flay’s Mesa Grill. I wasn’t so impressed with Bobby’s Chile Relleno, but the dude next to me gave me a bite of his 24 ounce bone-in Rib-Eye. Nibble, nibble, drink, drink. From there we snagged some great seats and saw Matthew Goss put on a good show.  I did some dancing with my darling and, at  midnight, as per usual, I turned into a pumpkin and passed out.

Of course, all good things must come to an end, and it was time to go home—but not before carrying on the family tradition! We picked up a $25.00 chip, placed it on the lucky family roulette number, spun the wheel and she paid out 35/1! I tipped the captain $25.00, we bought one last drink and bade farewell to the Strip.

Did I have fun?  Are you kidding?  Am I still sick – you betcha!  Did you get the whole story – no way in hell!!

 

Chef Jason Wyrick’s Pozole Rojo

The Vegan Culinary Experience is the first and only vegan culinary magazine in the world. Designed by Chef Jason Wyrick the nationally award winning Executive Chef and Chief Culinary Instructor of Devil Spice, the Experience brings you the information of a traditional magazine coupled with the newest web technologies.
This is just one of him many amazing vegetarian recipes and the first Pozole we’ve posted on into the Soup.  Chef Wyrick will be joining Heidi on the radio today – listen in now or when we post it to the site on Monday.  www.veganculinaryexperience.com

Pozole Rojo (Red Pozole, Jalisco Style)

Serves: 4  

Ingredients:

The Soup  

  • 6-8 large garlic cloves, halved  
  • 6 cups of water, plus more as needed  
  • 1 cup of dried pozole corn*  
  • 3 ancho chiles or guajillo chiles (ancho preferred)  
  • Warm water with 1 cup saved  
  • 1 tsp. of salt  
  • 1 tbsp. of corn oil  
  • 4 cups of shredded seitan  

The Condiments  

  • 1 white onion, thinly sliced  
  • 4 radishes, sliced  
  • 1 cup of shredded cabbage  
  • Lime wedges  
  • Crushed red chiles  
  • Dried Mexican oregano  
  • Tostadas  
  1. Cut the garlic cloves in half.  
  2. Bring the 6 cups of water to a simmer.  
  3. Add the garlic and dried pozole corn.  
  4. Simmer this for about 5 hours, replenishing the water as needed to keep about 6 cups of water in the pot.  
  5. While the corn is simmering, remove the stems and seeds from the anchos. Rehydrate them in warm water and reserve about 1 cup of the water when you are done. Puree the rehrdrated anchos with the 1 cup of reserved water, the salt, and the oil.  
  6. Once the pozole corn is done cooking, press the chili mixture through a fine meshed sieve into the corn and water. Add the shredded seitan.  Simmer this for 30 more minutes.  
  7. Serve with all of the condiments.  

*Note: If your region has a large Mexican population, there is a good chance you’ll be able to find dried  pozole corn at your local Mexican market.  

 

 Click Here for More Soups of the Week

 

Heather’s Fav– Roasted Balsamic Tomato Soup

This is Heather—one of the ITS interns. I’m not a big soup fan (shhhhh… don’t tell my boss!). I don’t get along very well with hot liquids because I have no patience. However, I make an exception for this soup: it is awesome in the flavor department and the oven does most of the work for you! I’m sure that the soup is great piping hot, but it’s also very good at a more mid-range (i.e. lukewarm) temperature. Please try—you won’t be sorry!
 

Ingredients:

  • 1  cup  broth (beef, chicken, or vegetable—I use vegetable!),   divided
  • 1  tablespoon  brown sugar
  • 3  tablespoons  balsamic vinegar
  • 1  tablespoon  low-sodium soy sauce
  • 1  cup  coarsely chopped onion
  • 2 –  5  garlic cloves (depends on your feelings towards garlic!)
  • 2 – 28-ounce cans whole tomatoes
  • 3/4  cup  half-and-half
  • Cracked black pepper (to serve)
  • Fresh basil, chiffonade (to serve)
  1. Preheat oven to 500°F.
  2. Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9” baking pan that has been coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.
  3. Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half; process until smooth. For a VERY smooth soup, strain mixture through a sieve into a bowl; discard solids.  For a soup with more BODY, skip the straining.  Garnish with cracked black pepper and fresh basil, if desired.
  4. Tastes great with a triple grilled cheese sandwich!

Yield: ~4 cups
Note: This soup may be prepared up to 2 days ahead and refrigerated. Reheat to your desired temperature over medium heat before serving.

 

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Chef Susan Thomas’ Awesome Green Pork Chili

Chef Susan Thomas isn’t just a chef, she’s my lovely sister-in-law.  She introduced me to her brother, my wonderful husband, when we worked in careers not even remotely related to the culinary world.  We share a passion for cooking and our families and have been sharing our recipes and cooking tips for nearly 20 years.  She is very dear to me and makes the enjoyment of my job all the more special with her encouragement and love of the art.  Thanks for the chats this weekend, Sissy – you’re the best!

Green Pork Chili

Yield: 1 large pot

Ingredients:

  • 2 Tbsp Puritan oil
  • Flour
  • 1 to 2 garlic cloves, minced
  • 1 large onion, julienned
  • 3 pound of lean pork, cubed
  • 1 large can of stewed tomatoes
  • 1 1/2 cans of chicken broth
  • 12 cans (yes, 12!) of green chilis, chopped
  • 3 fresh jalapenos
  • cumin
  • white pepper
  • 2 bunches fresh cilantro
  • sour cream (to serve)
  • yogurt (to serve)
  1. Heat oil in large pot, medium high.
  2. Add garlic and cook until garlic turns clear in color.
  3. Dredge cubed pork in flour and cook until browned in the oil, stirring to keep from sticking.  If pork does stick, add a little more oil.
  4. Add all pork back to the pot and add tomatoes, and onions and stir thoroughly.
  5. Shake a GENEROUS amount of cumin into the pot and stir.
  6. Add chicken broth to pot until just covers pork.  Take it easy with broth, you don’t want this too watery!
  7. Slice jalapenos and add to mixture.  Bring to a boil and let boil for 25 minutes.
  8. Add green chilis (juice and all) and a little tabasco if you’d like.
  9. Reduce heat to a simmer and let cook at least an hour!  (I cook mine for at least 2)  After the first 30 minutes add a roughly chopped bunch of cilantro.
  10. Continue to cook.  Serve over rice with a mixture of equal parts sour cream and yogurt and fresh cilantro.  We suggest lots of beer and corn bread or corn tortillas!!  Enjoy~ 

 

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Jaime Makes Me “Happy Heidi”

Alright, I need a little help solving this one: When (and WHY) did the most popular cooking channel in America decide that its target audience consists of people over the age of 50 (which I’m not)? There I was, curled up with my lap-top, watching a little food TV, when my eyes were suddenly assaulted by geriatric advertisements: There were AARP-endorsed beverages that delay muscle loss so you don’t get “soft”; pills to enhance memory retention so we don’t forget where we live; and ergonomic beds so your feet don’t swell during the night (i.e. elimination of the frightening “cankle” issue). “Seriously?” I thought, “Who are these marketing people and why don’t they want me to be hungry?”

Then, as if to add insult to injury (As only the big networks can get away with) the voice in the TV says: “Up next… Jaime at Home: Wild Game!” 

Oh wait–now I get it; hot, young chef, post-menopausal women, insinuation of a “hunt.” Still not catching on? Here, I’ll translate advertisement-ese for you: “Alright, Cougars–grab your spanks because Jaime’s sizzlin’ today!” Sneaky, marketing people.

I absolutely abhor getting older and no one can tell me differently. My feet hurt, I’m tired a lot, I sometimes fall asleep in my chair….

Disembodied voice: Hey! Hold on a minute! 

Me:  Um, who are you and what are you doing in my head? 

Voice: I’m you, you stupid git (must be channeling a bit of that Jaime Oliver accent). 

Me: Well, if we intend to continue conversing in this manner, let’s make it official, shall we?

Voice (Other Me): Of course. And what do you suppose my name should be?

Me: Um, Happy Heidi?

Happy Heidi:  Perfect! Now, get up and make me a cocktail!

Me:  Oh, right, it’s nearly 3:00 p.m. on Sunday. I wonder if that oversight might be contributing to my lament?

Happy Heidi: Of course it is. Now turn that show back on, Jaime’s in Greece making Wicked Kebabs!

Me:  Yes, he’s waxing poetic about the Parthenon which is built upon the famed Acropolis of Athens. Only problem is he can’t seem to illicit its date of origin (447 BC) or the name of the antique grill he’s using to cook his Suvlaki…and

Happy Heidi: Back up sister! You didn’t know the date of Parthenon’s erection (giggle) and you still haven’t figured out the name of the grill thingy. I heard you ask Dave and then go look it up, cheater. 

Me:  Shhhhh – who do you think you are?

Happy Heidi: Are you kidding me?  I’m the one that pushes you out the door on Thursdays to meet the folks behind the scenes – to come to know them, eat, imbibe, and learn. I’m that girl who makes you exercise so you can enjoy really great food (sans cankles); who reaches out to people you’ve never met before to find a new friend. I’m the young woman who lies in your heart. You know, the one who sings at the drop of a hat, points and jumps when you taste (or drink) something extraordinary, and loves her job!  You know, I’m kind of bored with this and you seem distracted, maybe I’ll just leave…

Me: No wait, I’m sorry–don’t leave! I just got all hyped up watching Jaime doing things I did many moons ago but not on TV!

Happy Heidi: I’m assuming they’re PG-13? Even my reputation has limits.

Me: Sicko!  No, it’s just that you know when you did something really cool and have forgotten just how exciting it all was?  Your friends and family lived vicariously through your breathless long distance phone calls from Gibraltar and framed that picture of you and your friends, grilling fresh fish over an open flame on the beach, the turquoise waters of the Mediterranean as a backdrop; some fresh sliced mango, a bottle of Pine Nut wine and a crayola colored boat.  I guess I’m glad I suffered the advertisements – I feel pretty good!

Happy Heidi: That’s my girl!  Now go make me that drink and tell me what’s for dinner.

Me:  OK, and thanks for that little boost – you can be quite nice when you want to be.

Happy Heidi: Pssst! She’s gone…Geez, I hope she has Grey Goose. Anyway, just so you know, I didn’t find any Ensure, “Blue Pills,” or an Elevated Mattress in here, but maybe they’re in the shed with the Reader’s Digests and the cats.

 

 

Robbie Fox’s Guinness Beer Cheese Soup

Robbie Fox’s pet peeves are chewing gum and “Drunken Yahoos” who punch (and break) the paper towel dispensers in the bathroom every weekend. If you’re headed to his Public House for an evening of authentic pub fare and fun, we suggest you leave the Trident at home and avoid bathroom brawls with inanimate objects. Besides, what does a paper towel dispenser know about “yo’ mama” anyway? Just keep on walkin’ buster.

Not in the mood for the pub? At least you can make some of the grub at home!

Robbie Fox’s Guinness Beer Cheese Soup

by Chef Don Santos

Yield: ~4 gallons

Ingredients:

  • 2 qts        Carrots, 1/4” dice
  • 2 qts        Onions (yellow), 1/4” dice
  • 2 qts        Celery, 1/4” dice
  • 3 oz         Garlic, minced
  • 1 oz         Cholula hot sauce
  • 3/4 tsp     Cayenne pepper
  • 1 Tbsp      Kosher salt
  • 1-1/2 tsp  Black pepper, freshly ground
  • 18-3/4 cups     Chicken broth
  • 12-1/2 cups     Guinness beer
  • 1 lb          Butter (unsalted)
  • 2 cups      Cod seasoning
  • 12-1/2 cups     Heavy cream
  • 12-1/2 cups     Half & Half
  • 3 lbs        Irish Cheddar cheese
  • 1-1/2 lbs  Gruyere cheese, shredded
  • 1-1/2 lbs  Parmesan cheese, shredded
  • 1/3 cup    Dijon mustard
  • 1/4 cup    Worcestershire sauce
  • 2 Tbsp      Dry mustard powder

 

  1. In a large saucepan over medium heat, stir together carrots, onions, celery and garlic. Stir in hot pepper sauce, cayenne, salt and pepper. Pour in chicken broth and beer; simmer until veggies are tender, about 12 minutes. Remove from heat.
  2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in cod seasoning with a wire whisk; cook, stirring until the mixture is light brown, about 3-4 minutes. Gradually stir in heavy cream, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Keep warm.
  3. Stir beer mixture into cheese mixture. Stir in Dijon, Worcestershire sauce and dry mustard. Adjust for hot pepper sauce. Bring to a simmer and cook 10 minutes. Enjoy!

 

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