Food Finds: The Paris Hotel Las Vegas
A lot late on the updates around here. Summer is proving to be a busy and fun season for me. I took a little jaunt to Sin City, Las Vegas, the end of May/beginning of June. The town could also be called a true foodie destination. I'm not a gambler but I am an eater and I hit up plenty of winning locations for outstanding meals during my 4 day stay.
The trip was a get away with my best friend, Rachel. She lives in Tucson, AZ; Vegas felt like a good meeting place for the two of us that would provide many options. Photographic excursions, possible shows (we didn't take in one darn show!!) and lots of people watching. That we had in spades. The food finds were plenty. As I said it's a food destination. Once you get past the brand named chef driven restaurants there are plenty of true non-corporate non-chain places to dine. If you want the big brands and top dog culinary faces then Vegas is truly the town to go for the food.


The biggest way your money disappears is in the high charges on the incidental in the hotels or associated shops, cafés and other "connected" business. All inferences intended. The mob "might" not exist. It's been replaced by the corporate mafia. And there only a handful of syndicates operating this town.


Since this meal, I've been craving tomatoes - a miracle to those who know me well. I tend to dislike tomatoes unless they are cooked or in salsas. These tomatoes were succulent. Meaty. Full of flavor like I've never before experienced. I loved the simple way the zucchini was cooked. Grilled super thin slices. All components of things I've had or done before but put together in a completely new way.
Local farm raised, sun ripened tomatoes aren't available on the East Coast yet. We're about a month or more away from those babies. Jersey zuchs are available now, so I made do with those instead. I whipped up a batch of basil oil, straining the basil from the oil and saving the basil "sludge" for later use in a quick pesto or addition to sauce or vinaigrette. To make this meal really "sing" its summer song you have to slice the zucchini very thin, but not paper thin. About 1/8 inch thick, and then grill it on an indoor grill pan on both sides. You give it a bit of char for flavor and visual appeal. Season to taste with salt and pepper and drizzle with a bit of basil oil. The grilled zucchini makes a lovely side dish to a fish or chicken dinner; over a salad with a bit of cheese, or on a sandwich with a schemer of good goat cheese.
My recipe for Basil Oil has been posted before. You can find the full description, details and step by step photos here at this link. The quick version is this: Blanch a large bunch of cleaned basil leaves in a pot of salted boiling water for 30 seconds. Strain the basil and shock it in cold water to stop the cooking and set the color. Puree the basil in a blender for food processor with 2 to 4 cups of light olive oil or neutral vegetable oil. Let the oil and pureed basil sit in a clean covered container in the refrigerator over-night to let the basil flavor permeate the oil. Strain the oil over a fine mesh strainer, reserving the basil oil in one clean container. Refrigerate the oil. Reserve the basil puree for other uses - such as making pestos, adding to tomato or other sauces, vinaigrettes. Both the basil and the oil can be frozen in small batches, such as in ice cube tray compartments. Use the oil and the pureed basil with in 2 weeks. Frozen, both will last for months.
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