Review of M Resort

Yesterday while playing tourist with family from Oregon, we went to check out the M Resort.  I must say I was impressed!  It is a bright contemporary and elegant resort.  The restaurants are not cheap.  However given the high end feel of the resort they are not out of line and are about the same as you would find elsewhere on the Strip.

The Bakery was the exception.  It was reasonably priced and the food looked wonderful.

If you visit Las Vegas, take the time to get out of the main tourist corridor and look at the M.  There is a lot more to Las Vegas than just the Strip or downtown.

OOPS!

Sory for the break in posting.  I have family in town for a few days. So make up for that, I am positng one of the recipes from my book. I have referred to this recipe on different posts and some of you have asked that I post it.  So here is Tacos My Way

TACOS MY WAY - (c) Wes Davis 2011 - all rights reserved

This is one of my favorite recipes. You can use it for hard or soft tacos, burritos, enchiladas and nachos.

1          pound ground meat. (Beef or chicken both work fine)

1          package of taco seasoning (Yes I know it has a lot of salt but this makes the rest so easy)

½         white onion – diced

1          can of green chilies diced – mild hatch not Jalapenos

1          small can dice tomatoes + one can of water.

Brown the meat and then add the onions. When the meat is done and the onions are translucent, drain off any extra fat.  Return the meat to the hot pan and add the taco mix.  Cook for a few moments to wake up the spices.  Add the green chilies and cook a little longer. Add the tomatoes and the can of water.  Stir up any loose bits from the bottom and sides.  Turn down the heat and simmer for at least one hour. The tomatoes will melt into the mixture making a rich and tasty sauce. 

Variations

Add 1 teaspoon cumin for an earthy taste

Add cheese sauce for a great Fundito Dip

Knives

I posted this last March and I wanted to update it.

"
A sharp knife it the cooks best tool. Even if you have a less expensive knife, keeping it sharp will keep your fingers safe. Knives develop burs on the edge  as we use them. These burrs are the natural result of the knife cutting through food. The best way to keep a knife sharp is with a "Steel".  That is a long file in a the shape of a rod.  They are easy to use and will keep your knife sharp.  When needed, either take your knives to a professional for renewing the edge or buy a good knife sharpener for the home.  I use a Chef Choice that has four different guides that allow me to sharpen everything from a Chef knife to scissors. They can be expensive, but they last a lifetime.

Sharp knives do not slip.  That is what causes most knife accidents. Be Sharp  and Be Safe!"

There are many different types of knives. Most people use three or four all the time but also have some special knives for certain tasks.  All of them are safer when they are sharp. If you read the post above and wondered how to keep your knives sharp I have a great opportunity to share with you. This Sunday the class will be on knife skills and how to use and sharpen your knives.  We will also be offering free sharpening for one knife per household for those who attend.

Drop by and learn how to improve your knife skills and how to keep your knives sharp.