Eating My Way Through the Alphabet: Letter A

What’s Cooking in Gail’s Kitchen? All the Buzz: Asparagus Shrimp Linguine! Whether you scour the ditches and railroad tracks, visit the local Farmers Market, or drop by your favorite grocers, the growing season of asparagus is upon us. Now is the time to take full advantage of its abundance. Look for signs of firm, tight buds for tender morsels. The delicate purplish tips are the best of the stalk. Indulge thy self. Permission granted. 
ASPARAGUS SHRIMP LINGUINE 
Ingredients:

3 ounces lemon pepper linguine

1/4 teaspoon sea salt

2 tablespoons lemon olive oil

1/2 pound shrimp, precooked 

8-10 asparagus spears, cut-up

8 cherry tomatoes, cut in half

1/4 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

1/8 teaspoon herb and garlic seasoning 

1/4 teaspoon marjoram 

1/4 teaspoon basil

1 tablespoon nonpareil capers

1/4 cup Parmesan cheese, shaved
Instructions:

Cook lemon pepper pasta with sea salt according to package directions. Drain. Set aside. In a large saucepan, heat lemon olive oil on medium. Add shrimp, asparagus, and tomatoes. Sprinkle with seasoned salt, red pepper flakes, herb and garlic seasoning, marjoram, and basil. Fry shrimp and vegetables until crisp and tender, 4-5 minutes. Add linguine and cook until heated through. Swirl to toss gently. Sprinkle with Parmesan cheese shavings. Garnish with capers. 

Dining Outside the Home: China Poblano at the Cosmopolitan in Las Vegas, Nevada

Dining Outside the Home: China Poblano at The Cosmopolitan in Las Vegas, Nevada! Who says noodles and tacos don’t mix? Take a voyage where East meets West at the same table. Mixing traditions creates a balance of ancient spice and modern flavor at China Poblano. Fresh corn tortillas are filled with braised meats, house-made sauces, and mellow herbs. Twenty-Vegetable Fried Rice is a culinary adventure that changes with every season. Believe it or not, it works. Whatever you choose, do not go away without ordering the signature Salt Air Margarita. Words simply cannot express its pizzazz. 

Dining Outside the Home: Secret Pizzeria at the Cosmopolitan in Las Vegas, Nevada 

Dining Outside the Home: Secret Pizzeria at the Cosmopolitan in Las Vegas, Nevada Word of mouth is your best defense. Ask any bartender or waitress around The Strip where to get real Italian pizza and you’ll be told it’s a secret. So secret, the best direction you’ll get is “It’s tucked in a corner at the end of an unmarked corridor inside the Cosmopolitan. Look for long lines.” It’s away from the Food Court, not listed on the directory, and there’s no indication of advertising anywhere. Because the narrow hallway on the third floor is covered in old vinyl album jackets, at first it becomes a mystery of what lies ahead. And then you see it. Hungry customers are filing by holding checkered wax paper nestling piping hot slices of gooey cheese wedges. One guy takes a mouthful, too impatient to wait any longer. Sold by the slice, or the entire pie, this secret place is where you’ll find authentic New York-style pizza. Its crisp crust and generous toppings leave you craving more. 

All the Buzz!

Life can find us as busy as a bee some days, so I invite you to drop by from time to time to find something sweet. Who doesn’t enjoy dining al fresco, picnics in the park, and foods that are healthy? I do. I like fresh ingredients, garden herbs, rich chocolate, and French butter…to name just a few. But I’m in good company. Some of my recent posts have been favored by the “Food Network” on Twitter as well as Ina Garten (The Barefoot Contessa) on Instagram. Come along with me for “Eating My Way Through the Alphabet: All the Buzz! This remarkable journey of the palate is special because it gives me a few moments with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: ALL THE BUZZ!”

Bellagio Conservatory is Transformed into Japanese Tea Garden in Las Vegas, Nevada 

Fragrant cherry blossoms, graceful pebble fountains, delicate origami cranes, and exotic koi fish in a tranquil pond are a few of the eye-popping elements in this vibrant display. At every turn, thousands of fresh tulips, daffodils, snapdragons, and spring flowers blanket the ground among botanical animals enormous in size. Overhead ethereal hand-painted parasols appear floating in air. Linger among the bonsai trees, note the abstract stone art of Mount Fuji, and be inspired by the karma of the Far East recreated in the Bellagio Conservatory at Las Vegas. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Zingy Lemon Blueberry Scones! Question: What do you get when you cross a cake and a quick bread? Answer: An English Scone, of course! Now here’s an excuse to eat something lightly sweetened in the middle of the day. Scones are popular with brunch or afternoon tea in some countries. They are made in a single-serving size and come in several variations. By adding fresh fruit and a sprinkling of sanding sugar, the results are astounding. Drizzle a lemony glaze on top to transform this beauty into a dessert as well.
ZINGY LEMON BLUEBERRY SCONES
Ingredients:

3 cups flour

1/3 cup plus 1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon sea salt

1 teaspoon granulated lemon citrus peel

1 1/2 cups butter

1 1/2 cups blueberries

1/2 cup chopped almonds

3/4 cup milk

White sanding sugar, for sprinkling
Lemon Glaze Icing Ingredients:

2 cups powdered sugar

2 teaspoons butter, softened

1 tablespoon granulated lemon citrus peel

1/4 cup lemon juice
Instructions:

Preheat oven to 375°. Line a large with sheet with a Silpat nonstick baking mat. Mix the flour, sugar, baking powder, sea salt, and lemon citrus peel in a large bowl. Add butter and blend until crumbly. Fold in the blueberries and almonds. Stir in the milk. On a lightly floured surface, transfer dough. Form into two 6-inch disks. Cut each disk into 6 wedges. Gently transfer wedges to the prepared sheet; brush with milk; sprinkle lightly with the sanding sugar. Bake for 25-30 minutes, rotating pan halfway through. Cool on the pan. Drizzle with lemon glaze. Serve warm.
Lemon Glaze:

Whisk together powdered sugar, butter, lemon citrus peel, and lemon juice until smooth. Drizzle over warm scones.

Paul Zerdin is No Dummy in Las Vegas

Ventriloquism has never been my thing. I remember my older cousins laughing about the antics of Howdy Doody, but maybe I was too young to get it. He looked a little too scary to me. Fast forward to the British recent winner of “America’s Got Talent” and I found myself taking a second look. You will, too. This guy is so good, prepare to be entertained in Las Vegas. The live show was nonstop comedy as Paul Zerdin interacted with the audience through his believable “family” of infant Baby, pre-adolescent Sam, and Albert the outspoken old geezer. The surprises never end as this entire cast of characters come to life. Or do they? Decide for yourself.