Wednesday, September 3, 2014

Ninja Cat Food

        

Like many people, I have two adorable cats that I treat like my own children. I was unhappy with the quality of the pet food that the majority of pet stores carry. I've done some reading that the raw diet was the way to go. I appreciate gourmet food. Why not gourmet cat food? The raw diet, for cats and dogs, however, require that you grind soft bones into the raw met to ensure that your pets get the calcium required to keep them healthy. Here is a veterinarian's perspective on the raw diet for cats.





I've tried using those counter clamp meat grinders. I bought one from Bed Bath and Beyond and actually ended up throwing it out. Those things only work if you clamp it onto a thick wooden counter top. The majority of people don't have a thick countertop we can just clamp a metal meat grinder to. The majority of good meat grinders are attachments for stand mixers, which would be another large purchase.

Not quite ready to spent $400 for a Kitchen Aid Stand Mixer just to grind meat for my cats's new raw diet, I did a little research. A popular way to grind meat is to actually do it in a food processor. The majority of the food processors out there don't have enough horse power to grind up chicken bones (neck and back bones). An amazing blender is the popular Vitamix 5200 but get ready to shell out $350-$600 for a system. And it's only good for blending. It doesn't have a food processor attachment or a dough kneading attachment.

Then I came upon the Ninja Mega Kitchen System (BL770)
This Blender boasts

  • 2 Horsepower ? 1500 Watts Professional Kitchen System
  • XL 72oz. Professional Blender with Total Crushing Technology
  • XL 8 Cup Food Processing Bowl for Chopping and Dough Making
  • 2 Professional Nutri Ninja Cups for Nutrient and Vitamin Extraction
  • BPA Free and Dishwasher Safe

It retails for $219.99 (on sale at Amazon for $185.99) and is worth every penny. I couldn't see myself spending that much just to grind up cat food, but being an avid home cook, this system had nearly everything I wanted. It has a food processing bowl used to mix cookie mixes and to knead bread dough. It also allows you to blend single serve smoothies with ease. Here are my findings.

Pros

Large processing bowl allows for processing large amounts of food
Efficient at kneading softer doughs
Great for grinding meats for burgers, sausages and meat sauces
Durable and sturdy construction
Easy cleanup

Cons

Loud
Stiffer doughs, such as bagel and pretzel doughs causes the system to overheat. System has override system that shuts the blender down when overheated. You can use the blender once again when it has cooled down.
Bread dough gets pretty warm with kneader attachments. 

Tips

Blender bowl is too big to make sauces. The blades don't reach far down enough to emulsify smaller recipes. I recommend making sauces in the single serve smoothie bowls.
When kneading dough, don't make stiffer doughs, such as bagels and pretzels. Stick to softer bread doughs such as baguettes, burger buns and loaf breads.
Grind meats using the smaller bowl with the blades (rather than the blender bowl). Grind meat in small batches (no more than 1/4 full). Make sure meat is cut into one inch cubes and is semi-frozen. Pulse rather than blend to ensure meat is at proper texture and doesn't get too gummy.

Conclusion

Although this Ninja system doesn't hold a candle to the Kitchenaid Stand Mixers which it comes to bread and pastry doughs, it is much more versatile and can do more. It is a great addition in any amateur cook's pantry of cooking tools and can get the job done without spending an arm and a leg.

My overall rating

4.5/5 stars

  

Thursday, August 21, 2014

Wednesday, August 20, 2014

Carson Kitchen

Finally! We made it to Carson Kitchen. It wasn't without incident, however. Most Las Vegans are spoiled with free valet parking at casinos or with ample parking in huge parking lots at strip malls (where a lot of the amazing restaurants are, believe it or not). Carson's Kitchen, however, is located in the heart of downtown. Parking was a bit of an adventure. Krystal and Anthony had already found parking and I almost ran them over, completely oblivious as they waved their arms and tried to flag me down. Luckily, I only parked 3 blocks away from the restaurant while the two found us a seat.

Getting to the restaurant was another adventure. I tried to get into the casino at 124 E 6th street, the actual listed restaurant address. There was no entrance from E 6th street. So I circled around to Carson St. I walked right past the restaurant and Krystal and Anthony, looking for the restaurant. There was no sign outside. I realized I must have passed it and circled around again and found the two, frantically waving at me, laughing at the same time of course. Hehe. Anyway, we finally made it!

I loved the decor. It had an industrial feel but was small and very inviting. It was like we were in Kerry Simon's kitchen. The tables were butcher blocks and the kitchen was open. The far wall mimicked the outside of an industrial walk-in cooler.








Two cocktails please! For the libations, we both ordered the Margarian. Aviation gin, thyme and honey syrup, fresh lemon, and Mr Q Cumber soda. Light and refreshing! 


And those of you who read our entry for "Hash House a Go Go" yes, I'm wearing the same dress. Hehe. It's my go-to dress, you will come to see!

I caught Krystal off guard here. She still looks perfect!


Now for the food. We heard the veal meatballs were amazing. Here it is, served with peas and a sherry foie gras cream.  





They were moist and soft. Delicious!


Next, comes the delectable bacon jam with brie and toasted baguette.


Soft, creamy and sweet with a slight smoky bacon favor. Perfectly balanced.



Still hungry, we ordered the sausage flatbread. It's topped with housemade ricotta, broccoli and fennel. Very light and perfectly crunchy. Only thing is the fennel gets stuck in your teeth. Make sure to bring plenty of floss!


Drippy delicious cheese!




Finally, we had to order the root beer glazed short ribs with crispy onions. They were very sweet. Almost too sweet for my savory palette but, delicious nonetheless. They're served here with these slightly spicy homemade tater tots.


Krystal loves to play with her food.


Fully stuffed by this point, the waitress brought the check in a book. It's filled with little notes others have left. Hey, when in Vegas!!!


Kerry Simon does not disappoint. We truly know why he is so well known for his not only his amazing food but also his well thought out concepts. We truly felt at home in this upbeat eatery. I can see myself coming again and again. And the prices were reasonable as well. No one food item is over $18. A lot of celebrity chefs charge a premium for patrons to sample their food, but not Kerry. In a city where food can be over priced and under delivered, Kerry definitely has delivered to the fullest!

And we decided to take a walk on Freemont Street to digest. Here's a little bit of our shennanigans.

   


      

Kristin's BBQ and the Butter Burger!




Butter Burger. Really? Who adds butter to a burger? Well, Kerry Simon thought it was a good idea. Even though we didn't have the butter burger when we last visited Carson Kitchen, I thought I'd try it!



 I wanted to test the recipe out on our friends so I brought my creation to my girlfriend Kristin's barbecue. The reaction was just what I thought. People were confused, yet intrigued. Why would someone add butter to an already decadent meal? There's a right way, and a wrong way. I think I figured it out. I used a leaner cut of meat and added plenty of acid to cut the richness. The result was a perfectly balanced, yet juicy burger!

We arrived at the shindig. The party had already been raging for hours. Shots of patron were freely flowing. Kristin and I matched each other shot for shot. I have her beat by at least 30 pounds but she keeps up like a champ! 



I handed her friend my burgers and trusted these babies in his hands. He really did do a good job. My friend Chris Duncan, a great chef, teased me by squishing my burgers sightly on the grill. I watched in dismay as the butter dripped through the grates into the fire. I pouted for an hour, telling everyone who would listen, "Chris squeezed my burgers! If they're dry blame them on him!." They weren't. They were still juicy and delicious. He squeezed them to get a rise out of me. It worked. I'm a bit of a perfectionist when it comes to my food. Can't you tell?


Here's five juicy patties. Two topped with pepper jack, two with American cheese, and one plain.

 

I love mine topped with lettuce, tomato and mustard.


Krystal loved it too. She doesn't like food that's too rich. "It's perfect." She said. My blend of lean meat and fatty burger turned out as a I had planned. 

              


Jake loved the burger too. He loved it so much that he decided to wear it. He thought I was just taking a snap shot. He had no idea I was filming here. Hilarious. 


 

As you can see, everyone was full and happy.

Butter Burger Recipe (yields 5 big burgers)

Burger
2 pounds lean ground beef (90% lean)
4 tbsp worcestershire sauce
2 tbsp pickle juice
salt and pepper to taste

Butter
5 tbsp unsalted butter at room temperature
1/2 onion diced
1 tbsp oil
1-2 tbsp fresh herbs (thyme, tarragon, chives, parsley, etc)
1 garlic clove minced
2 tbsp franks hot sauce
1 tbsp pickle juice
salt and pepper to taste

Making burger meat

Combined all burger ingredients (except salt and pepper) and mix well. Be careful not to over mix. Divide into 10 equal patties and set aside.

To make the compound butter

Saute onions and oil on medium low heat for 15-20 minutes until soft and slightly caramelized. Add herbs and saute until fragrant. Add minced garlic and saute for 3-4 more minutes. Salt and pepper to taste and remove from heat to cool. Add cooled onion/herb mixture, hot sauce and pickle juice to softened butter and mixed thoroughly. Salt and pepper to taste.

Assembling the burgers

Divide compound butter into 5 equal parts. Smear over 5 of the patties, keeping butter in the center. Top with a second patty and seal the sides. Make sure not to overwork the patties. Refrigerate to firm up the patties before cooking.

Cooking the burgers

Season each side of burger well with salt and pepper. Cook on medium high head for 5-8 minutes on each side until desired temperature. Serve and enjoy!



Thursday, August 14, 2014

Up next...



This week we are checking out Carson Kitchen! I've had to twist Lisa's arm but I've finally got her convinced that this is a MUST for our next spot!

Kerry Simon aka "The Rock 'n' Roll Chef"


Kerry Simon's newest creation downtown does not disappoint and has been getting rave reviews. This doesn't surprise me at all as I have been a huge fan for quite some time. The new place is gorgeous and the food to die for!
[Photo: Peter Harasty]


Just what downtown Las Vegas needed. I am so excited to share his food with everyone!
Some of my favorites from last time....

                “Devil’s” Eggs
    Butter Burger
Glazed Donut Bread Pudding
















Stay tuned for some awesome recipes and our take on the best and even better that they have to offer!-There will be no bad dishes here! ;-)


Carson Kitchen

124 South Sixth st. Suite 100  |  Las Vegas, NV 89101
www.carsonkitchen.com

Wednesday, August 13, 2014

Summer Fun Pics!

                                  
A few more of my favorite Cali finds...

Grant Park



I never get tired of this view.
Grant Park


Seafood on the pier...

Seafood plate from Beach House Fish...



A little Dom & Oysters for breakfast?

Champagne anyone?




Another beautiful sunny day.....haha!














Why not??













Burning off those calories!
Riding bikes.


Night on the promenade.

The "glow" is the fair...



Ventura Pier






















Hello Santa Barbara!

Look at all those boats!

Burrrrrrr!!!!


Santa Barbara Pier


I want one for my house!

No explanation needed.


Let's go fly a kite...

Stearns Wharf in Santa Barbara, CA
Beautiful sunset.