Posts tagged with "ingredients"

NEW MENU FOR LÍO LAS VEGAS

BELLAGIO UNVEILS MENU FOR LÍO IBIZA’S DEBUT AT

THE MAYFAIR SUPPER CLUB

Ibiza meets Las Vegas October 18-31 as Lío by Pacha Group takes over The Mayfair Supper Club at Bellagio Resort & Casino. The legendary dinner cabaret will bring its signature Spanish sizzle to the stage and the cuisine with two unique menus only available during the limited run.

“Lío’s premiere at The Mayfair deserves a menu filled with flavorful and fun menu concepts,” said Bellagio Executive Chef Nathan Frost. “We took the core elements of American supper club culinary culture and infused it with Mediterranean ingredients and style to create memorable dishes during the show’s limited engagement.”

Guests can select between a three-course or five-course prix-fixe menu of Mediterranean-Vegas specialties before immersing themselves in the intoxicating sensory soiree that is Lío Las Vegas.

Lío Las Vegas Menus (Available October 18-31, 2021)

Three Course Prix-Fixe

Opening Act

Chilled Shrimp – The emblematic Las Vegas Shrimp Cocktail is complemented with the tastes of Northern Spain through a zesty piquillo pepper sauce and vegetables.

OR Baby Gem Lettuce – The refreshing greens are adorned with Manchego Cheese from Spain’s La Mancha region alongside soft herbs and sherry vinaigrette.

Headliner

Loup De Mere – Straight from the Mediterranean Sea, the region’s signature seabass is topped with a persillade sauce.

OR

Filet Mignon – The iconic Las Vegas high-roller dish is served with Sauce Perigourdine topped with black truffles that elevate the pristine filet.

OR Cauliflower Steak – Vegetarians will delight in a roasted cut of cauliflower paired with Marcona almonds, imported from Spain, and served with shaved radish and mint.

Encore

Disco Ball – The closing act delivers The Mayfair’s signature flair with a dark chocolate ball covered in 24-karat gold.

OR Fresh Fruit on Ice – Seasonal fruit selected from the farmer’s market, served on hand-crushed ice.

Five Course Prix-Fixe

The Exposition

Pata Negra Jamon Handroll – Las Vegas’ culinary showmanship provides a new perspective for the prestigious ham from the Iberian Peninsula. The pork delicacy is rolled with a Tomato Gastrique featuring luxurious notes of Spanish Sherry vinegar used in the syrup’s reduction. A topping of premier Daurenki Caviar completes this one-of-a-kind appetizer.

OR The World’s Best Veggy Roll – Fall flavors abound in this vegetarian roll filled with tempura squash, grilled shiitake mushrooms, ginger, and scallion.

First Hook

Marinated Tomatoes – A nod to the storied tradition of tomatoes in Spanish culture, the marinated dish comes plated with green olives, cured lemon, and opal basil.

OR Tuna Crudo – Flavorful slices of raw tuna are juxtaposed with a pistachio-and-mint vinaigrette and an avocado mousse for an original bite of sweet, salty, and earthy flavors.

Rising Action

Risotto – Respecting the variety of cuisines throughout the Mediterranean, the Lío Las Vegas menu amplifies its Risotto with the renowned Bordier Butter and Parmesan-Reggiano for an immensely creamy delight. Truffle shavings is an available addition.

Climax 

Surf & Turf – Two of the most opulent dishes combine for Lío Las Vegas’ Surf & Turf, featuring Lobster Thermador cooked in a cognac cream topped with a gruyere cheese crust, complemented by a melt-in-your-mouth filet of Mishima Wagyu beef.

OR Honeynut Squash – The autumn-inspired vegetarian option celebrates the pomegranate – the symbol of Granada – through a rich molasses paired with the squash alongside sumac yogurt and mint.

OR Dover Sole – Sourced from European waters, flash seared and plated with champagne beurre blanc and a zingy tarragon gremolata.

Resolution

The Cigar – An extraordinary dinner cabaret calls for a showstopping dessert. The Mayfair’s signature sweet features edible milk chocolate and hazelnut cigar showpiece that arrives vanilla-smoked under a glass cloche.

OR Citrus Tart – The zesty treat is accompanied with a perfectly singed meringue.

OR Fresh Fruit on Ice – Seasonal fruit selected from the farmer’s market, served on hand-crushed ice.

 

Supporting Cast (sides provided with both prix-fixe menus)

Wagyu Beef Rice

Potato Puree with Black Truffle

Asparagus Amandine

Guests can submit reservation requests via Here to experience an evening like no other in Las Vegas. After submitting requests, guests will be contacted by a Mayfair Lío representative to confirm availability and reservation details.

For more information, visit Here.

Beignet illustration by Heather Skovlund for 360 Magazine

Air Fryer Hacks × Grilling Tips

Air fryer hacks and grilling tips
for tastier, healthier and greener meals

The Sustainable Chef Gerard Viverito has tips
and recipes to improve your spring and summer cooking

You may have heard that fat equals flavor. It’s why we love a beautifully marbled steak, butter-rich shortbread, or premium ice cream. Fat is also what makes fried foods such as potato chips and chicken nuggets so deliciously crispy and addictive. Today, many people are swapping their deep fryers for air fryers.

This trendy appliance uses swirling super-heated air, instead of hot oil, to cook. But air fried food can also be dry. The Sustainable Chef and culinary instructor Gerard Viverito says the results can be as impressive as oil-fried dishes – and full of crave-worthy crunch – if you follow his tips. Bonus: some of these hacks can also be used on your outdoor grill.

Brush on oil for crave-worthy crunch

“The right air frying techniques will help protect your health and produce more flavorful meals,” says Chef G. For restaurant-quality results, he suggests brushing oil onto your food both before you cook and again half-way through the cooking process. You can also apply it using a spray bottle. “Canned cooking spray will damage the non-stick coating of your air fryer; it may include questionable additives.”  

Use the right fats and cooking oils on your grill

Chef G. suggests you first get to know your cooking fats. “Using the wrong oil is why grilled foods sometimes taste so bad. The oil burns which make the food taste rancid,” he explains. “Some cooking oils are also not as healthful as others.” 

  • Choose vegetable oils carefully. Most canola, corn, soybean oils in the U.S. are made with genetically engineered crops. Many oils, such as corn, sunflower, soybean oil is pro-inflammatory.
  • Be aware of which oil to use for high-heat cooking. “Olive oil is ideal for drizzling over veggies but begins to degrade at 380 degrees. I like to use Malaysian palm oil for high-temperature cooking because its smoke point, the temperature at which it starts to burn and smoke, is in excess of 450 degrees Fahrenheit. It’s also nutrient-dense and sustainably produced.”  
  • Use butter for rich flavor. Chef G. is a fan of grass-fed butter because it has more flavor and a stronger nutritional profile. The downside of butter is that it burns easily at high temperatures. “My trick is to put a little red palm oil in the pan with the butter to protect the flavor. Palm oil and butter go together. Palm oil is a nutritious fat for people and even animals. When cows eat palmitic acid, a component in palm oil, they produce more milk with higher fat content.”  

Use sauces and marinades for big flavor

Chef G.’s chicken wing sauce uses bold ingredients such as gochujang Korean chili paste, ginger, and garlic. It also includes a sweetener that comes with a warning: “Sugar burns very quickly at high heat, so it’s important to add sugar-based sauces to your meat just in the last few minutes.” 

He suggests including an oil in your marinade. “Oils are an essential part of a marinade. I like to use garlic, black pepper, and spices. These seasonings are fat-soluble, so you need an oil to carry their flavor into the meat.”

Visit this website for more palm oil recipes. 

Malaysian Inspired Marinade

Recipes by Chef Gerard Viverito

Marinade for two pounds of meat

  • 3 Tbsp Malaysian Red Palm Oil
  • 2 stalks lemongrass, white parts only
  • 3 slices fresh ginger
  • 2 cloves garlic, peeled
  • 6 shallots, peeled
  • 2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp ground cumin powder
  • 1 tsp chili powder
  • 1/2 Tbsp salt 
  • 2 Tbsp Palm Sugar

Instructions

Blend all the marinade ingredients in a food processor. Add a little water to thin if needed.

Use this marinade for chicken or shrimp. It can be kept for 6 hours in the fridge or is best overnight.

Air-Fryer Beignets

Mardi Gras may have just come and gone, but there is no reason to deny yourself the taste of New Orleans any time you want it! As much as I try to maintain a low-carb life, these little bits of heaven are always a welcome treat and remind me of being in the French Quarter.

Ingredients

  • ¾ cup lukewarm water (90 degrees)
  • 2 teaspoons of sugar (for yeast proofing)
  • 1 teaspoon of active dry yeast
  • 1 teaspoon of salt
  • ¼ cup of sugar
  • 2 tablespoons of salted butter, brought to room temperature
  • 3 ½ cups all-purpose flour
  • 1 egg, lightly beaten
  • ½ cup evaporated milk
  • 1/2 cup of melted butter and Malaysian Palm Oil, equal parts
  • 1 ½ cups of confectioners’ sugar

Combine the lukewarm water, 2 teaspoons of sugar and the yeast in a bowl and let proof for 5 minutes. This mixture should froth a little. If it doesn’t, your yeast is not active, and you should try again with a new yeast. Also mind the temperature. If it is too hot, you will kill the yeast.

Mix the flour, a pinch of salt, the room temperature butter and the sugar in a large bowl. 

Add the egg, evaporated milk and yeast mixture to the bowl and mix with a wooden spoon until it just comes together in a sticky ball. If your dough isn’t forming, add a little more flour, but in really small quantities to avoid having tough beignets. Move the dough to an oiled bowl in a warm place and cover with a clean kitchen towel. Let rise until doubled, about 2 hours.

The longer you let it rise, the better for flavor development. By allowing the dough to rest in the refrigerator overnight, which is completely optional, you will develop a deeper flavor, but it is imperative that you bring it to room temperature before proceeding to the next steps.

On a lightly floured surface, roll out the dough to ½-inch thickness. Cut the dough into 24 2”x3” rectangular pieces. 

Preheat your air fryer to 350ºF.

Brush or mist the beignets on both sides with some of the melted butter and palm oil mixture and air-fry in batches at 350ºF for 6 minutes, turning them over halfway through if desired. 

Be mindful to leave some space between the beignets for better and more even browning. 

Once the beignets are finished, transfer them to a plate or parchment lined baking sheet and dust with the confectioners’ sugar.

Enjoy with some nice chicory coffee!

Korean Inspired Air-Fried Gluten Free Chicken Wings

Servings: 4 people

Here’s a fun fact about chefs: As much as we love outdoing each other in the kitchen, we always gravitate back to the simple dishes to soothe our souls after a grueling shift. Just Google favorite chef recipes and you will usually find sandwiches or a 3-step meal. Not to say I don’t love oysters, truffles, and foie gras, but sometimes you just want some down-home fried chicken comfort. With the rise in popularity of Korean-style fried chicken, I took it to a new level with the air fryer.

Traditionally, Korean Fried Chicken is double fried in oil for a spectacular crunch and then covered in a delicious spicy, sweet-and-sour type sauce. 

Ingredients

  • 2 lbs. chicken wings
  • 1 cup cornstarch
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • Malaysian Palm Oil and butter to cover wings (approximately 1 Tablespoon each)

Chicken Sauce

  • 2 Tbsp gochujang Korean chili paste
  • 3 tbsp agave syrup or honey depending on the level of sweetness desired
  • 2 Tbsp brown sugar
  • 1 Tbsp tamari gluten-free soy sauce
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1 tsp shallot, minced
  • ½ tsp salt
  • Chopped green onions for garnish

Instructions

Place the chicken wings in a large non-reactive bowl and season with garlic powder, onion powder and ½ tsp salt.

Cover the chicken with cornstarch, let sit for 5 minutes. With a set of tongs to keep your hands clean, stir, to evenly coat the chicken piece. Lightly shake each piece of chicken to remove the excess corn starch and place it in the air fryer basket.

While the wings are sitting, heat a sauté pan over medium-high heat. Add oil and butter, heat gently to melt. 

Place the wings in the air fryer basket and lightly spray or brush the tops with the oil and butter mixture.

Close the basket and cook chicken wings at 390 degrees Fahrenheit for 30 minutes, turning and rotating chicken about every 10 minutes.

While the chicken is cooking, make the sauce.

Korean Air-Fried Chicken Sauce

Combine all sauce ingredients in a small, non-reactive saucepan over medium heat and whisk until combined. Bring the sauce to a boil and reduce the heat to low and simmer for 5 minutes. Remove from heat and reserve.

Once the chicken is done cooking, place the sauce and the wings into a bowl and toss to evenly coat.

*Oil may be used to spray and coat the chicken pieces if cornstarch still appears on the chicken after frying. It can be done without oil as the chicken will produce its own oil during cooking.

Jameson, 360 MAGAZINE

National Cold Brew Day

While some people are enjoying a different type of CBD on 4/20, we will be sipping on cold brew drinks. Jameson Cold Brew is a traditional Irish Whiskey infused with a delicious cold brew flavor, perfect to be enjoyed in mixed cocktails or simply on the rocks. 

Jameson Cold Brew Dalgona Coffee

Ingredients

  • 1 part Jameson® Cold Brew
  • 2 parts instant coffee
  • 2 parts granulated sugar
  • 2 parts hot water
  • 3 parts milk of choice
  • 1 part cinnamon

How to Make

  • In mixing bowl add instant coffee, sugar and hot water
  • Whisk until light and fluffy
  • In a glass, fill 3/4 of the way with 3 parts milk of choice and 1 part Jameson Cold Brew
  • Add coffee fluff to top and garnish with cinnamon

Jameson Cold Brew-Tini

Ingredients

  • 2 parts Jameson Cold Brew
  • 1 part cold brew
  • .5 parts simple syrup

How to Make

  • Shake with ice, strain
  • Pour into martini style glass

Jameson Cold Brew & Cola

Ingredients

  • 1 part Jameson Cold Brew
  • 2 parts Cola
  • Orange peel

How to Make

  • Build over ice in a highball glass
  • Garnish with Orange Peel

Sweden Turns Into World’s Largest Gourmet Restaurant

To highlight healthy and natural food available in nature, Sweden, together with four Swedish Michelin-starred chefs, is launching The Edible Country – a 100-million-acre-DIY gourmet restaurant. The restaurant, with a menu created from ingredients found in Swedish nature, is free of charge and open for reservations.

In this new global initiative, Sweden is showing the world how easy and accessible healthy food can be. The Edible Country consists of a nine-course menu that visitors can prepare and cook themselves – in the wild. It is co-created by Swedish Michelin-starred chefs Titti Qvarnström, Niklas Ekstedt, Jacob Holmström and Anton Bjuhr.

As part of the initiative, seven handmade wooden tables have been placed across the country with ready-to-use kitchen kits and cooking tools. The tables are bookable between May and September through visitsweden.com/ediblecountry or bookatable.co.uk/theediblecountry. And if they are fully booked, it is still possible to visit The Edible Country and prepare the dishes at any other preferred location in Swedish nature.

“Sweden is 96 percent uninhabited and yet easily accessible for everyone. Our nature is filled with edible ingredients and we want to invite the world to enjoy them, and at the same time wind down in nature like us Swedes do. By using our star chefs’ menu, this new and innovative DIY culinary experience makes it possible for visitors to explore and transform nature into gourmet food themselves,” says Jennie Skogsborn Missuna, Chief Experience Officer at Visit Sweden.

Highly processed foods have become everyday food for people all over the world, with healthy alternatives often perceived as complicated and inaccessible. With The Edible Country, Sweden proves how natural and healthy food can be just as tasty and easy to make as anything else, with ingredients available in nature.

“For me, Swedish nature has always been my biggest source of inspiration when cooking. The hours I have spent in the forest have turned into the realization that cooking outdoors, with the ingredients right in front of me, is the core of Swedish cuisine. The Edible Country is a symbol of how easy, close and uncomplicated food can and should be,” says Niklas Ekstedt.

The dishes on the menu vary depending on the season, so the ingredients can be found in nature almost all year round. Among the dishes is forest broth with poached perch and broiled herb butter, and freshly smoked char with chanterelles and wood sorrel. This and much more is found in The Edible Country, which is now open for reservations.

“At Bookatable we help diners find great restaurants to create memorable dining experiences, so we are absolutely delighted to help with this innovative idea. Discovering a new restaurant is always exciting, but getting to forage for food in Sweden’s beautiful countryside and then cook a dish created by a Michelin-starred chef is an opportunity not to be missed. My only advice would be to book up quickly!” says Michel Cassius, CEO Bookatable by Michelin.

> More information about the restaurant: visitsweden.com/ediblecountry

> Make your reservation at visitsweden.com/ediblecountry or bookatable.co.uk/theediblecountry

Black Seaweed Peel Off Mask

From the Welsh seaside comes a deep detox for beautiful skin – 7th Heaven’s new Black Seaweed Peel Off Mask. This luxurious, mineral-infused skin treatment lifts away soil and grease to leave skin clear, healthy and glowing. The marine mask harnesses the skin-caring qualities of chopped black laver seaweed harvested on the coastline of Wales together with crushed sea buckthorn berries and sea salt.

  • An ultra-deep cleansing formula straight from the sea
  • Provides weekly detox to cleanse skin of dirt and grease, helping it to better absorb skin care products like moisturizers and serums
  • Features chopped black laver seaweed from the coastline of Wales and crushed sea buckthorn berries
  • These are pressed together to make a luxurious black peel-off mask
  • Clears impurities that can cause blemishes and wrinkles, but won’t strip the skin
  • Comes in single-serve pouches; perfect for travel
  • Has a fresh, marine fragrance

To use:

  1. Thoroughly cleanse skin using warm water only; leave wet
  2. Apply mask
  3. Relax for 15-20 minutes
  4. Peel off gently and feel the difference
  5. Apply weekly
  • MSRP $1.99 for a generous single-use .5 oz sachet
  • Made in the U.K.
  • Available for purchase at Walmart, Bed Bath & Beyond, Harmon Discount and Ulta
  • Cruelty-free, member of BUAV/Leaping Bunny and PETA

For more information, please visit www.my7thheaven.com or contact Megan Bennett (megan@lightyearsahead.com) or Chloe Licht (chloe@lightyearsahead.com) of Light Years Ahead

About 7th Heaven
7th Heaven is a line of face masks that are effective, inexpensive and loaded with natural ingredients. Known for “wow” fragrances and innovative ingredients, 7th Heaven is a division of Montagne Jeunesse LTD., a UK-based company that has been in business for 30 years, making natural beauty products with a minimum impact on all forms of life. The brand is sold in mass market and grocery outlets throughout the US including Walmart and Ulta Beauty. Products sell for under $3. 7th Heaven is a cruelty free company and member of BUAV/Leaping Bunny and PETA.