The simply classic martini became popular in Las Vegas casino showrooms during the 1960s, thanks to Rat Pack crooner Dean Martin.
1-1/2 ounces gin
1/2 ounce dry vermouth
Stir together gin and vermouth in a cocktail shaker full of ice. Strain into a chilled glass and garnish with olives or lemon twist.
“Dirty martini” variation: Add a splash of olive brine while stirring the liquid in the cocktail shaker. Garnish with olives stuffed with blue cheese and almond slivers.
Servings: Serves one
This deliciously decadent treat is available around the clock on Fremont Street in downtown Las Vegas.
1 dozen or so Oreo cookies
1 cup pancake mix
3/4 cup cold milk or ice water
4 cups vegetable oil
2 tablespoons powdered sugar
Freeze the cookies for three hours. Heat oil in a large saucepan or deep fryer. Combine pancake mix with milk or water in a medium bowl, stirring until smooth. Dip frozen cookies one at a time into batter, then place into deep fryer or saucepan. Fry evenly on both sides until golden brown. Drain on paper towels. Dust with powdered sugar.
Servings: Serves six (two per person)
Prosciutto-Wrapped Goat Cheese Stuffed Figs
Easy version of popular appetizer served by local chefs at Rosemary’s Restaurant (www.rosemarysrestaurant.com).
6 slices prosciutto
9 fresh figs
6 tablespoons goat cheese
6 ounces arugula
12 ounces pesto sauce
3 tablespoons balsamic extraction
6 basil leaves
Roll goat cheese into nine balls. Slice figs in half. Gently press cheese balls into figs. Season with salt and pepper. Fold prosciutto in half lengthwise and wrap around stuffed figs. Place figs on oiled cookie sheet. Bake at 350ºF (176ºC) until prosciutto turns golden-brown. Place figs in a star pattern. Squeeze balsamic extraction around pesto sauce poured in center of plate. Toss arugula with salt and pepper and pile atop pesto. Sprinkle with basil cut into long, thin strips. Serve warm.
Servings: Serves six
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