Restaurant Recipe Finds : Provençal Salmon with Sauce Pistou

In a previous post of mine, I elaborated on a condiment pistou which is a French name for our American “pesto”. I was in Las Vegas but missed Spago . Wolfgang Puck's place is popular. Regarding the pesto, I either make my own, or buy a cheese basil one at Costco (Kansas City) or other places. This recipe is from Wolfgang Puck’s repetoire and restaurants. I have not made it but I will.
Spago

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3500 Las Vegas Blvd. S., Las Vegas, NV 89109

Recipes
Provençal Salmon with Sauce Pistou

Wolfgang Puck's Spago has this simple recipe with high quality ingredients. Ripe tomatoes and a very good olive oil are important for the sauce, while poaching the salmon highlights the quality of the fish.The pistou is a french version of pesto condiment.

Serves:
8

Season/Occasion:
Any Occasion
Sauce Pistou
Ingredients
• 1 C. extra virgin olive oil
• 2 Tbsp. sherry wine vinegar
• 1 bunch(es) fresh basil leaves, chopped
• 3 shallots, minced
• 4 ripe tomatoes, peeled, seeded, and finely diced
• 1/2 lemon, zest of
• 1 Tbsp. minced fresh chives
• 1 Tbsp. minced fresh tarragon
• (to taste) salt and fresh ground black pepper
• (to taste) cayenne pepper
Directions
In a nonreactive bowl combine all ingredients, seasoning to taste with salt, pepper, and cayenne. Cover with plastic wrap and leave to marinate at room temperature overnight.
Note
The Sauce Pistou should be prepared the night before you will prepare the salmon.

:::
Provençal Salmon
Ingredients
• 2 carrots, peeled
• 1 leek, white part only, thoroughly washed
• 2 stalks celery, strings removed
• 2 qt. court bouillon (see recipe)
• 2 lb. Chinook or King salmon filets
• 1 recipe Sauce Pistou (see recipe)
Directions
Cut the carrots, leek, and celery into julienne strips. Into a small saucepan, strain 1 cup of the Court Bouillon. Bring to a boil over medium-high heat, add the julienne vegetables, and cook until they are tender but still crisp, 2 to 3 minutes. Drain the vegetables and reserve them.
In a large saucepan, bring the remaining Court Bouillon to a boil over high heat. Meanwhile, cut the salmon into individual serving-sized pieces, and wrap each piece in aluminum foil. Reduce the heat to a simmer, place the salmon packages in the Court Bouillon, and poach them for about 5 minutes. To check the salmon for doneness, remove one package from the liquid with a slotted spoon or spatula and carefully unwrap it. The center of the fillet should still be slightly pink.

To serve, divide the julienne of vegetables among serving plates. Arrange a salmon fillet on top of the vegetables on each plate and spoon a tablespoon of the sauce pistou (see recipe) on each fillet. Pass the remaining sauce for guests to add to taste.


Court Bouillon
Ingredients
• 2 medium carrots
• 2 stalks celery
• 1 leek, thoroughly washed
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 qt. water
• 2 C. dry white wine
Directions
Slice the carrots, celery, and leek into ?-inch pieces. Put them in a saucepan. Add the remaining ingredients and bring to a boil. Continue boiling for 20 minutes, until the liquid is flavorful.

Restaurant Recipe Finds: Sam Hazen Tao and Thai Roasted Buddha Chicken

I found out about Sam Hazen ( now departed from Tao restaurant) on Emeril Lagasse’s show. Mr. Hazen has quite an Asian influence and his Tao restaurant is a very popular restaurants in NYC and Las Vegas.
more on his background
http://www.lasvegasrestaurants.com/chef.cfm/restaurant/1159/TaoAsianBistro


So are the recipes and here is one that looks very good, not only for the use of the chicken, but the dipping sauce and more.
this recipe is from

Tao Asian Bistro
Roasted Thai Buddha Chicken

The Thai Roasted Buddha Chicken takes the meaty leg/thigh combo and breast portions only from the chicken, and gives them a long, 24-hour dip in a rich marinade, prior to roasting. Serve with your favorite rice dish.

Serves:
6
Vegetarian:
No
Preparation Time:
23:55
Cuisine:
Asian
Difficulty:
Moderate
Meal Type:
Dinner
Main Ingredient:
chicken
Dish Type:
Main Course
Main Cooking Method:
Roast
Season/Occasion:
Any Occasion
Recipe
Ingredients
• 4 piece(s) galangal (if you don't have use Ginger)
• 24 piece(s) garlic (cloves)
• 8 each Thai chiles, finely chopped
• 24 each shallots, roughly chopped
• 1 C. cilantro leaves, plus some for garnish
• 24 oz. coconut milk
• 12 oz. sweet Thai chili sauce, plus some for drizzling
• 1 salt and freshly ground black pepper
• 3 lb. skin-on chicken pieces, leg and breast only
• 2 Tbsp. canola oil
• 12 oz. chicken stock
• 1 recipe Buddha Chicken Chili Sauce, recipe follows
• 3 oz. unsalted butter
• 3 each limes, peeled and sliced
• 1 recipe Choi Sum, recipe follows
Directions
In the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste. Pulse on high for 30 seconds or until mixture is a smooth puree. Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat. Cover and refrigerate for 24 hours.
Preheat oven to 400 degrees F.
Remove chicken from marinade and pat dry. Season with salt and pepper. In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down. Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well. Place pan in oven for 12 minutes or until chicken is cooked through. Remove chicken from pan and set aside until cool enough to handle. Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce (see recipe) and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits. Let mixture simmer for 6 to 8 minutes. Add butter and stir to incorporate.
While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare. Repeat the process with the drumstick and thigh portion and set aside.
To serve:
Top slices of peeled lime with Choi Sum (see recipe), place the chicken on top, and drizzle with more sweet Thai chili sauce if desired.
Note
Most Asian specialty food markets will carry items such as galangal, thai chiles, etc.


Buddha Chicken Chili Sauce
Ingredients
• 2 oz. sugar
• 3 oz. lime juice
• 8 oz. sweet Thai chili sauce
Directions
In a medium non-reactive bowl, dissolve sugar in lime juice and mix well. Add chili sauce and mix to combine. Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.


Choi Sum
Ingredients
• 2 C. ice cubes
• 16 oz. choi sum, or bok choi
• 4 Tbsp. olive or vegetable oil
• 6 Tbsp. thinly sliced garlic
• 6 Tbsp. finely diced sweet white onion
• 16 Tbsp. sweet Thai chili sauce
• 1 1/2 tsp. sugar
• 3 limes, juiced
Directions
In a medium pot, bring 4 quarts of salted water to a boil. Place ice cubes in a medium bowl and cover with cold water. When water is boiling, add choi sum or bok choy and cook for 10 seconds. Remove from water and add to bowl with ice cubes to stop the cooking process. Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water.
Just before serving, heat oil in a medium saute pan over medium heat. Add garlic and onion and sweat for 15 seconds. Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds. Drain on a paper towel-lined plate before serving.
Note
Choi sum, or Chinese flowering cabbage, is a slightly bitter, leafy plant that is related to the broccoli family. It is available at some Asian specialty markets or produce stands. Substitute bok choy if unavailable.

The Worst place I ever ate At

In 2003 I was in Las Vegas for my 2nd time and then 3rd. There are some nice places to eat like various ones at the Belagio. Amazing how much it cost $750 million wow.
I ate a real nice Mexican buffet in a casino hotel just off the strip near highway that featured all different types of salsas and great Mexican buffet (wish I could remember the name). It was so good I went to the place when I came back the next month. But there is one stinker restaurant that is one of my all time lousy restaurants.
Our friends took us to this restaurant with really lousy food . There were cars on the walls ceiling/ everywhere. Can you or someone find the name of the restaurant.I need to write about how lousy this place was. I can't do it justice if I don't know the know the name. Of all the places to go and they took me to that dump. I need to know if it still exists.
Any help appreciated . thanks

Eating in Las Vegas and high priced fish grub

On teacher salaries, we don't eat out at real expensive priced restaurants hardly at all. The most expensive places I have been over the years have been Al Forno's in Providence, RI; J Bar in Tucson, AZ and Ming Tsai's Blue Ginger near Newton, MA.

These restaurants were outstanding and our meals were too. They were different then the normal fare we eat at other restaurants locally and had dishes which were different and what I call above the level. But we did not pay $40 per person etc like some people do and order at places in Las Vegas and other places.

Recently on one of Emeril's shows he showed off recipes from his restaurant the New Orleans Fish house. It was meant to open up peoples' eyes about eating fish " in the desert." Apparently it not only opens up the wallets of the people but also their eyes.

I took a look at the trip advisor forum board which I have posted some of my reviews and look at other reviews.
http://las-vegas-hotels.tripadvisor.com/ShowUserReviews-g45963-d422641-r2846784-Emeril_s_New_Orleans_Fish_House-Las_Vegas_Nevada.html

Fish is not some place I would go to order $40 piece of fish entree. But many do. If you look at the reviews of the different rating on the food you will see it varies from excellent to poor which to me is not what I expected. I mean people have different tastes etc . But many of the reviews listed that the meals were not cooked well, some got food poisining (it does happen ), they thought the food was not worth and more. I can't understand how anybody would eat one of these high prices meals and then not send it back if it is not exactly done, what they expected etc (Some did and commented on it but others ate it and then complained in the review).

I was going to get a beef dish but the waiter suggested the special fish dish. On his suggestion, I ordered it and I am glad I did. (my food review is in the blog earlier toward last March).

My meal at Ming's Tsai's place was fish (barrundi) and it cost $26 and it was impressive because it was very different and was well plated, cooked perfectly and looked great too. I did not get sick.

I also look at the reviews of what people cooked from the recipes on the food channel and they are really interesting. I learn from their reviews whether they like the meal or not and even if they have tweaked the dishes and how and why. When that happens and I try different dishes that I make , I also post them here too.

Meanwhile if you eaten at real expensive places anywhere and either liked them or did not like the meal contact me and post your comments !

Hi roller dining -$420 PER PERSON

Las Vegas gets its first 3 star Michelin Guide coverage in Joel Robuchon's MGM Grande restaurant called "perfection on a plate" to draw some of the worlds discerning (I have to learn to use this word more) diners. Dinner including wine costs a paltry $420 PER PERSON. Only one of 58 worldwide, this restaurant just serves 50 diners a night. He comes from France but he says the American chefs are the best. He also says " everyone is sick of McDonalds". (Newsweek, 11/26/2007, p. 16)