Do you think what i think We’ve all cooked more at home in the past two years, and maybe we’re ready to go beyond roast turkey or reheated ham for this year’s Christmas dinner. Contemplate a classic Vegas-themed menu with samples from some of our most iconic restaurants. It could be a fun way to add some sparkle and flavor to your table.
Prime Rib by Golden Steer 308 W. Sahara Ave., 702-384-4470, goldensteerlasvegas.com.
Vegas couldn’t be more classic than the Steer, where you can still order the exact same food Frank Sinatra enjoyed after a show. And there is no centerpiece of a dish better suited for the holidays than a perfect prime rib that can be sliced at the table. Fortunately, you can pick up a copy of the Golden Steer Steakhouse Book of Recipes and Stories from the Past, which describes how to prepare the famous Prime Rib at the restaurant.
This kitchen works with a 20 pound nine rib roast served from nine to two o’clock. Brush your beef with coarse salt for a thicker, heartier crust, place it with the fat side up in a roaster and bake it at 300 degrees for two hours. This should result in moderate cuts at the ends and rarely in the middle. Serve with au jus and horseradish cream sauce for that special golden steer touch.
Pureed apples (Mashed potatoes) by Joël Robuchon MGM Grand, 702-891-7925, mgmgrand.com.
Those who haven’t upgraded their Mashies a la Robuchon for a family dinner at home can still join the club. The secret has long been revealed: you are using way too much butter. Boil a pound of potatoes (we like Yukon Gold), mash them with a rice cooker, then toss them in a saucepan with half a pound of unsalted butter and mix well. Add a few dashes of milk, season with salt and pepper (we like rosemary too) and you are ready to impress four or more with the most indulgent “mashed potatoes” they have ever tried.
Chicken artichokes from Pieros 355 Convention Center Drive, 702-369-2305, pieroscuisine.com.
Make an excellent poultry choice with this bright, simple, and eclectic dish from Chef Chris Conlon, adding a modern, flavorful twist to one of the city’s most famous Italian restaurant menus. For each serving you will need a diced chicken breast and a few artichoke heart bases (also chopped), along with fresh garlic, white wine, lemon juice, butter, parsley, wondra flour, salt, pepper and olive oil.
Start by seasoning the chicken and tossing it in the wondra, then heating a skillet and adding your olive oil. Fry the chicken until golden, add the artichokes and chopped garlic, and continue cooking until the garlic is roasted. Deglaze with wine and add butter, then reduce until sauce thickens to taste. Finish with a healthy squeeze of lemon and chopped parsley.
Wine braised mushrooms from Top of the World The Strat, 702-380-7711, thestrat.com.
Umami-wrapped sautéed mushrooms are not being recognized enough as a holiday-friendly dish that goes with almost anything. “It’s often difficult to find a side dish for a wide variety of main courses, but it can stand alongside all of your holiday favorites,” says Top of the World Chef Chad Castanino. “Besides, there is nothing better than giving your guests a little luxury.”
Melt butter in a large pan over high heat, add sliced cremini mushrooms and salt, and stir and cook until mushrooms are browned and all the liquid has evaporated. When the pan is almost dry, add the diced shallots and garlic confit and cook for five minutes. Add small amounts of red wine vinegar, Burgundy cooking wine, thyme and sugar and bring to a simmer, then reduce the heat and cook until the sauce is thick and shiny.
Emeril’s banana cream cake by Delmonico Venetian, 702-414-3737, venetian.com.
Name an iconic dessert that a) suits every occasion, b) makes something special out of something simple and c) satisfies both children and adults. Emeril Lagasse’s banana cream cake is the right choice for any festive meal – creamy and smooth and wrapped in a graham cracker crust. This is a little more involved, so visit emerils.com for more information.
Combine 2 cups of heavy cream, 1 1/2 cups of whole milk, half a cup of sugar, and a vanilla pod (split and scraped out with seeds) in a large heavy-bottomed saucepan over medium heat. Bring to the boil while stirring, then remove from heat. Combine 3 egg yolks, 2 eggs, half a cup of cornstarch, and 1 cup of sugar in a bowl and beat until a pale yellow color.
Beat 1 cup of hot cream mixture into the egg yolk mixture. Gradually add the egg mixture to the hot cream mixture, stirring constantly. Bring to a simmer, stirring constantly, to cook the cornstarch and thicken for about 5 minutes. (If it separates, remove from heat and beat with an electric mixer until thick and smooth.) Pass through a fine mesh sieve and cover with plastic wrap and press against the surface. Chill in the refrigerator for about 4 hours.
To assemble, spread half a cup of pudding on the bottom of the prepared crust and smooth it out with the back of a large spoon or rubber spatula. Arrange the banana slices in a tight pattern over the custard and press down to grip them tightly. Repeat the process to build up a second layer, using 3/4 cup custard and enough bananas to cover it. For the third layer, spread 3/4 cup custard over the bananas and top with the remaining bananas, starting 1 inch from the outside edge and working towards the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with cling film and refrigerate for at least 4 hours or overnight.
Serve with whipped cream, caramel and chocolate sauces, chocolate shavings, and fresh mint if you want to be chic like Emeril.
