Las Vegas abounds with talented chefs creating delectable dishes for those dining at their restaurants. But sometimes guests have to wonder what they enjoy serving to their own friends and family at home. Two Las Vegas chefs, Steve Blandino (Chef de Cuisine, Charlie Palmer Steak) and Vincent Pouessel (Executive Chef, Aureole Las Vegas), were kind enough to offer recipes for their favorite holiday dishes. Happy holidays and tasty dining at your very own holiday feast.
Chef de Cuisine at Charlie Palmer Steak Las Vegas
Four Seasons Hotel
3960 Las Vegas Blvd. S.
Las Vegas, NV 89119
Start a new holiday tradition and serve Chef Steve’s pulled pork sandwich in place of the day-after turkey leftover sandwiches. He urges that when selecting holiday dishes, “don’t ignore the sides.” Best yet, if you have prepared pork as your holiday meal, you are already that far ahead as far as the sandwiches are concerned. His recommendation is to accompany the delectable pork sandwiches (which he warms in his own barbecue sauce) with fennel and celery root slaw and mango salsa. Marinade the fennel, celery roots and carrots in white wine vinegar, sugar and salt overnight before draining and chopping the vegetables to combine with salt and mayonnaise. The salsa is a combination of chopped mangos, red onion, lime juice, jalapeños and cilantro (added at service). As for his other favorite sides, he recommends a truffled egg salad prepared with an egg, a white truffle and frisée served over watercress, proscuitto, bacon, croutons and bacon vinaigrette and olive oil. His next side would be poached pear salad with walnut crisp and sherry vinaigrette. The red Anjou pears are poached in a mixture of water, riesling, sugar, star anise, cinnamon and cloves with a pinch of salt. A salad is prepared with watercress, frisée, red flame grapes and bourbon-aged maple syrup. The phyllo crisps are made using phyllo dough brushed with butter and walnuts and baked in an oven until crisp. To serve the pear salad, place the greens on a plate, top with sliced pears and drizzle with emulsified sherry vinaigrette. Serve the crisps on the side.
Executive Chef at Aureole Las Vegas
Mandalay Bay Resort & Casino
3950 Las Vegas Blvd. S.
Las Vegas, NV 89119
Chef Vincent, originally raised and trained in France and now a Las Vegas resident, is all about the details when he presents his family with this feast. He knows quality when he sees it and enjoys showcasing his talents both at Aureole and at home. Chef Pouessel prefers serving a pheasant as opposed to turkey, contrasting the more gamey flavor of pheasant with the tastes of squash and Brussels sprouts as a feast for the senses. He wraps his pheasant breast in pancetta (tied on with twine) before searing it in canola oil until the pancetta is rendered and crisp. Then he transfers the pheasant to a baking dish to finish cooking. He uses the renderings to sauté the shallots until golden brown, deglazing the pan with sherry, cleaned chanterelles, butter and fine herbs to make a sherry-chanterelle sauce. His favorite side dishes include a truffle Brussels sprouts dish for which he melts butter and sautés shallots until translucent. He then adds blanched Brussels sprout leaves. Chef Vincent deglazes the pan with white balsamic vinegar before tossing with julienne black truffles. His other favorite, a squash caponata dish, is prepared by tossing eggplant, squash, zucchini, bell peppers, red peppers and garlic in olive oil. He places the vegetables in a roasting pan and bakes them at 400 degrees Fahrenheit for 30 minutes, stirring occasionally, then stirring in tomatoes and baking for 10 more minutes. Remove the vegetables from the pan and place in a bowl. Stir in the capers, olives, herbs and spices to combine. This dish may be served hot, at room temperature or chilled.
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