I love Vegas. Love Vegas. I didn't always: before I ever set foot in Vegas, I was convinced of its inferiority to my beloved "first rate" cities; I thumbed my nose at what I perceived to be the inherent tackiness of Vegas (Disneyland on steroids for adults?). I'm so glad ignorance can be rectified: who knew that after the first shocking night of my first (and thus far only) trip to Vegas, I would fall head over heels in love with this city? But how can you not love a city which appeals directly to a foodie? Four star restaurants all around. So what if there's a fake blue sky and singing gondoliers? I'm not the there to be amused; I'm there to eat.
For this Blog Party, Cassandra is joining me since Hubby is out of town and we're bringing some high-rolling, high stakes dishes: Saffron Crisps, Grilled Lemongrass Beef and Onion Rolls, and Phyllo Cups with Seared Duck and Blueberry Cassis Reduction. And to wash it all down? A flute of crisp Sparkling Raspberry Lemonade because I can't hold my liquor. Wine, yes; hard stuff, no. But you should feel free to add a splash of Vodka.
I can't wait to go back to Vegas. My next Vegas run isn't until the weekend before Valentine's Day with Hubby. We're already talking about where to eat.
Sadly though, what happens in Vegas doesn't always stay in Vegas: the pounds and the hips definitely came back with me last time. I gotta figure out how to leave them behind this trip.
2 medium sized potato, peeled and sliced 1/2 inch thick
1 t saffron threads
4 T boiling water
Coarse sea salt
Add saffron to the boiling water and allow to infuse for 5 minutes. Toss potato slices with the infused saffron water.
Heat peanut oil (PEANUT!) until flicking water droplets into the oil causes it to pop and crackle. Water droplets, mind you. Otherwise you are risking life and burnt arms. Dry the potatoes on paper towels and add to the pot. Don't crowd the pot! Blanch the potatoes in until they start to turn slightly yellow and crisp around the edges. Remove from the pot and drain on paper towels. Repeat until you've blanched all the potatoes. Let the oil reheat. Add the potatoes (don't crowd the pot!) to the pot. The crisps will turn golden quickly -- remove from the hot oil once they're golden. Dry on paper towels. Sprinkle with salt and a saffron threads.