There are places on the Strip where you can buy half-price show tickets, but generally not for the really popular shows on the same day of the performance. Cash or credit card accepted.
Red beans and rice is an emblematic dish of Louisiana Creole cuisine traditionally made on Mondays with red beans,South Louisiana red beans — Southern U.S. Cuisine vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille and Chaurice), and tasso ham are also frequently used in the dish. The dish is customary - ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto.
Red beans and rice is one of the few New Orleans style dishes to be commonly served both in people's homes and in restaurants. Many neighborhood restaurants continue to offer it as a Monday lunch special, usually with a side order of either smoked sausage or a pork chop. While Monday washdays are largely a thing of the past, red beans remain a staple for large gatherings such as Super Bowl and Mardi Gras parties. Indeed, red beans and rice is very much part of the New Orleans identity. New Orleanian Louis Armstrong's favorite food was red beans and rice - the musician would sign letters "Red Beans and Ricely Yours, Louis Armstrong".Liz Biro. From New Orleans to India, red beans and rice has been a weekly tradition for years. Star Online. 27 Feb. 2007.
The vegetarian dish Rajma chawalRajma Chawal, Method of Cooking, Punjabi Rajma Chawal Recipe :Famous India is very similar (which translates literally to red beans and rice), popular in North India. Red beans and rice is also a dietary staple in Central America, where it is known as "arroz con habichuelas". The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.
Red kidney beans or small red beans are used and they are usually soaked beforehand.
The dish is very nutritious. Rice is rich in starch, an excellent source of energy. Rice also has iron, vitamin B and protein. Beans also contain a good amount of iron and an even greater amount of protein than rice. Together they make up a complete protein, which provides each of the amino acids the body cannot make for itself.
In addition, rice and beans are common and affordable ingredients, often available in difficult economic times.
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For chicken cordon bleu chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.
The French term cordon bleu is translated as "blue ribbon". According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons of a cook's apron."
The origins of cordon bleu as a schnitzel filled with cheese are in Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.
There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried. Other variations exist with the chicken baked rather than fried.
Other common variations include omitting the bread crumbs, wrapping the ham around the chicken, or using bacon in place of ham.
A variant popular in the Asturias province of Spain is cachopo, a deep-fried cutlet of veal, beef or chicken wrapped around a filling of Serrano ham and cheese. In Spain, the version made with chicken is often called san jacobo.
In largely Muslim-populated countries, the halal versions of chicken cordon bleu are also popular, such that the chicken is rolled around beef or mutton instead of pork product.
Poke /poʊˈkeɪ/ (Hawaiian for "to section" or "to slice or cut") is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. Traditional forms are aku (an oily tuna) and he'e (octopus). He'e (octopus) poke is usually called by its Japanese name "Tako" Poke, except in places like the island of Ni'ihau where the Hawaiian language is spoken. Increasingly popular ahi poke is generally made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common "poke" seasonings.
Poke began with fishermen seasoning the cut-offs from their catch to serve as a snack. Traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines. These include soy sauce, green onions, and sesame oil. Others include furikake chopped dried or fresh chili pepper, limu (seaweed), sea salt, inamona (roasted crushed candlenut), fish eggs, wasabi, and Maui onions. Other variations of poke may include cured hee (octopus), other types of raw tuna, raw salmon and various kinds of shellfish.
Traditional Hawaiian poke may consist of cubed raw fish, maui onions, Inamona (a condiment made of roasted, salted candlenut), Limu (algae), soy sauce, green onions, or sesame oil. Some of the more contemporary variations can also include seaweed, Roe (fish eggs) wasabi, dried or fresh chilli, toasted macadamia nut, Furikake and can be served alone or on top of a bed of white rice, pineapple, Sushi-meshi (seasoned rice) or red cabbage. The possibilities for variation are endless, however, what gives Ahi Poke its name is the yellowfin "Ahi" tuna used.
The traditional Hawaiian poke consists of fish that has been gutted, skinned, and deboned. It is sliced across the backbone as fillet, then served with traditional condiments such as sea salt, candlenut, seaweed, and limu.
According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. It used skinned, deboned, and filleted raw fish served with Hawaiian salt, seaweed, and roasted, ground kukui nut meat. This form of poke is still common in the Hawaiian islands.
Beginning around 2012, poke became increasingly popular in the mainland United States. A number of poke restaurants—mostly but not exclusively fast casual restaurants—became popular. From 2014 to mid-2016, "the number of Hawaiian restaurants on Foursquare, which includes those that serve poke," doubled, going from 342 to 700. These restaurants have been creating traditional as well as unique, modern versions of the dish. These variations can include avocado, ponzu sauce, teriyaki sauce, mushrooms, crispy onions, pickled jalapeno, Sriracha sauce, cilantro, pineapple or cucumber. The contemporary poke restaurants are mainly fast casual style places where the dish is fully customizable from the base to the marinade on the fish. They may use other seafood but ahi tuna is the most popular. There is a three day "I Love Poke" festival to celebrate the dish and its many variations.
Raw fish dishes similar to poke that are often served in Europe are fish carpaccio and fish tartare. Also similar to poke are Korean hoedeopbap, marinated raw tuna served over rice, and Peruvian ceviche. Japanese sashimi also consists of raw seafood; other similar Japanese dishes are zuke don, a donburi dish topped with cured fish along with avocado topped with furikake, and kaisendon, a more elaborate version served with additional non-fish toppings.
Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder ingredients comprise corn, onion, celery, milk or cream and butter. Additional ingredients sometimes used include potatoes, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S.
Corn chowder is a thick cream-based soup or chowder. It is similar to New England clam chowder, with corn used in place of or substituted for clams in the recipe. Basic ingredients in corn chowder include corn, chopped onion and celery, milk or cream, butter, flour, salt and pepper. Fresh shucked corn with the corn kernels sliced off, canned corn and frozen corn can be used to prepare the dish. In addition to corn, it often contains potatoes, and additional vegetables can also be used. The potatoes can aid in thickening the soup. Chicken stock can also be used as an ingredient, as can salt pork, bacon, crackers and corn starch, the latter as a thickener.
Corn cobs can be used as an ingredient when preparing fresh stock for the dish, and cooking them down can also serve to thicken the soup. Various fish and seafoods are sometimes used as ingredients in corn chowder, and chicken is also sometimes used. Some people serve basic corn chowder as a vegetarian alternative to clam chowder.
In the United States, recipes for corn chowder date back to at least 1884, at which time a corn chowder recipe was published in the Boston Cook Book, authored by Mary Lincoln of the Boston Cooking School. Another corn chowder recipe was published in the Boston Cooking-School Cook Book in 1896, which was authored by Fannie Farmer, Lincoln's successor at the Boston Cooking School. Farmer's recipe utilized canned corn, a product that emerged around the mid-1800s in the U.S. The 1896 recipe also included salt pork, potatoes and crackers as ingredients. After Lincoln's published recipe in 1884, myriad recipes for corn chowder began circulating in various cookbooks in the United States, with many types of recipe variations. For example, some recipes utilized cream, milk or condensed milk, and thickeners included the use of flour or eggs.
Around the early 1900s, the Shakers were well-known for their chowder soups and general culinary skills. A simple Shakers recipe from this time period for corn chowder used just three ingredients: cream, butter and fresh corn.
Corn chowder is a mass-produced canned food product in the United States. The Campbell Soup Company manufactures and markets prepared canned soup products named "Sweet Potato Corn Chowder", "Campbell's Healthy Request Chunky Corn Chowder", "Campbell's Chunky Chicken Corn Chowder" and "Clam and Corn Chowder with Bacon."
Progresso, a General Mills brand, manufactures and markets corn chowders, such as "Rich & Hearty Chicken Corn Chowder" and "Light Chicken Corn Chowder."
Costco markets a corn chowder under its Kirkland Signature brand name, named "Kirkland Roasted Corn Chowder."
Safeway Inc. markets a corn chowder under their "Signature Cafe" store brand.
Newly arrived German Texan sausage-makers, finding resistance to the sausages they used to make, have been credited with introducing the corn dog to the United States, though the serving stick came later. A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article Holding Apparatus, describes corn dogs, among other fried food impaled on a stick; it reads in part:
In 300 Years of Kitchen Collectibles, author Linda Campbell Franklin states that a "Krusty Korn Dog" baker machine appeared in the 1929 Albert Pick-L. Barth wholesale catalog of hotel and restaurant supplies. The 'korn dogs' were baked in a corn batter and resembled ears of corn when cooked.
A number of current corn dog vendors claim responsibility for the invention and/or popularization of the corn dog. Carl and Neil Fletcher lay such a claim, having introduced their "Corny Dogs" at the Texas State Fair sometime between 1938 and 1942. The Pronto Pup vendors at the Minnesota State Fair claim to have invented the corn dog in 1941. Cozy Dog Drive-in, in Springfield, Illinois, claims to have been the first to serve corn dogs on sticks, on June 16, 1946. Also in 1946, Dave Barham opened the first location of Hot Dog on a Stick at Muscle Beach in Santa Monica, California.
Corn dogs are often served as street food or as fast food. For the best and freshest preparation, some vendors or restaurateurs dip and fry their dogs just before serving. Some corn dog purveyors sell pre-made frozen corn dogs, which have been thawed and then fried again or browned in an oven.
Corn dogs can also be found at almost any supermarket in North America as frozen food that can be heated and served. Pre-made frozen corn dogs can also be heated in a microwave oven, but the cornbread coating will lack texture.
One cheesy variation is prepared either with melted cheese between the hot dog and the breading or by using a cheese-filled hot dog.
Small corn dogs, known as "corn puppies", "mini corn dogs", or "corn dog nuggets", are a variation served in some restaurants, generally on the children's menu or at fast food establishments. A serving includes multiple pieces, usually 10. In contrast to their larger counterparts, corn puppies are normally served stickless as finger food.
A breakfast version of the corn dog features a breakfast sausage in place of the hot dog, and pancake batter in place of the cornmeal. This variation is commonly called a "pancake on a stick". It was formerly served by the drive-in restaurant Sonic, but now is made by companies such as Jimmy Dean.
Both vegetarian corn dogs and corn dog nuggets are made as meatless alternatives by many of the same companies that produce vegetarian hot dogs.
National Corndog Day is a celebration of the corn dog, tater tots, and American beer that occurs on the first Saturday of March madness of every year.
Poutine is a dish originating from the Canadian province of Quebec consisting of French fries and cheese curds topped with a brown gravy. The dish emerged in the late 1950s in the Centre-du-Québec area and has long been associated with the cuisine of Quebec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Quebec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montreal, Quebec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups, and flatbreads.
The dish originated in the Centre-du-Québec area in the late 1950s. Several restaurants from the area claim to be the inventor of the dish but no consensus exists. Poutine was originally consumed in small "greasy spoon" type diners (commonly known as cantines or casse-croûtes in Quebec) and pubs, as well as by roadside chip wagons (commonly known as cabanes à patates, literally "potato shacks") and in hockey arenas. Today, poutine is found in all types of restaurants.
The Dictionnaire historique du français québécois lists 15 different meanings of poutine in Quebec and Acadian French, most of which are for kinds of food; the word poutine in the meaning "fries with cheese and gravy" is dated to 1982. Other senses of the word have been in use since at least 1810.
While the exact provenance of the word "poutine" is uncertain, some attribute it to the English word pudding. Among its various culinary senses, that of "a dessert made from flour or bread crumbs" most clearly shows this influence; the word pouding, borrowed from the English pudding, is in fact a synonym in this sense. The pejorative meaning "fat person" of poutine is believed to derive from the English pudding "a person or thing resembling a pudding" or "stout, thick-set person".
The Dictionnaire historique mentions the possibility that the form poutine is simply a gallicization of the word pudding. However, it considers it more likely that it was inherited from regional languages spoken in France, and that some of its meanings resulted from the later influence of the similar-sounding English word pudding. It cites the Provençal forms poutingo "bad stew" and poutité "hodgepodge" or "crushed fruit or foods"; poutringo "mixture of various things" in Languedocien; and poutringue, potringa "bad stew" in Franche-Comté as possibly related to poutine. The meaning "fries with cheese and gravy" of poutine is among those held as probably unrelated to pudding provided the latter view is correct.
According to Merriam-Webster, a popular etymology is that poutine is from a Québécois slang word meaning "mess".
In the basic recipe for poutine, French fries are covered with fresh cheese curds, and topped with brown gravy. In a traditional Quebec poutine:
Heavy beef- or pork-based brown gravies are rarely used. To maintain the texture of the fries, the cheese curd and gravy are added immediately prior to serving the dish. The hot gravy is usually poured over the room-temperature cheese curds, so that the cheese is warmed without completely melting. It is important to control the temperature, timing and the order in which the ingredients are added, so as to obtain the right food textures which is an essential part of the experience of eating poutine.
A cultural marker, poutine has long been Quebec's adored junk food before spreading out across the rest of Canada and the USA. It is said to be "the perfect thing after a night of drinking".
Poutine served as a comfort food for the local community after the Lac-Megantic derailment. Three varieties are offered at the Le Cellier Steakhouse at Epcot Center's Canada pavilion.
In May 2014, the word "poutine" was added to the Merriam-Webster dictionary of the English language.
In 2007, the CBC declared the outcome of an online survey on the greatest Canadian inventions of all time. Poutine arrived at No. 10, beating, among other items, the electron microscope, the BlackBerry, and the paint roller.
Poutine has been a highlight of the London, UK, "Canada Day" celebrations in Trafalgar Square for several years.
However, poutine has since made inroads into proper culinary circles, challenging its junk food status. Thus in 2011, well-known chef Chuck Hughes won on Iron Chef America (episode 2 of season 9) by beating out his heavyweight competitor Bobby Flay with a plate of lobster poutine.
In 2013, Jones Soda Co., originally a Canadian company but now based in the USA, created a poutine-flavored limited-edition soft drink, which got international pop culture attention.
In 2014, bacon-poutine was one of four flavours selected as a finalist in the Lay's Canada 'Do Us A Flavour' potato chip contest, although it did not win that competition. However, Lay's has since added a bacon-poutine variety in its 'Canada' entry for the 'World Flavourites', and Loblaws' President's Choice and Ruffles brands offer poutine-flavored potato chips in Canada.
Smoke's Poutinerie sponsors a world poutine eating championship, and also a cross-Canada poutine eating tour.
Montreal hosts a competitive "La Poutine Week" every year in February. Members of the public can download an app in order to rate the poutines they have tried. Ottawa-Gatineau, Toronto, Calgary, Quebec City, Sherbrooke and others similarly hold their own weeks. Some United States cities such as Manchester, NH (NH PoutineFest), Chicago, IL, and Knoxville, TN, have festivals also.
Large casinos will invariably offer a variety of dining options, ranging from the omnipresent buffet to simple cafes to gourmet restaurants to Michelin-star winning restaurants.
For mountain activities such as hiking, climbing, and skiing close to Las Vegas, see Go next.
The Las Vegas Valley is the home of one major league professional team, the Vegas Golden Knights of the National Hockey League, an expansion team that began play in the 2017–18 NHL season out of T-Mobile Arena in nearby Paradise. The Oakland Raiders of the National Football League plan to relocate to the under-construction Las Vegas Stadium, also in Paradise, by the 2020 NFL season.
The only minor league sports team that plays in the city of Las Vegas is the Las Vegas 51s of the Pacific Coast League, the AAA farm club of the New York Mets.
In response to the original rumors of the eventual NHL expansion team in Las Vegas, ESPN writer Scott Burnside noted several obstacles that would be faced by the city if it were to become a professional sports market, including the presence of legal sports betting, scheduling conflicts with the large number of residents who work nighttime and overnight shifts, and that the casinos would be unlikely to give away tickets to such events as a promotion, as they run contrary to a goal of encouraging patrons to remain in their facilities.
Given the very high temperatures during the summer it may be a surprise that ice skating is popular, but at inside rinks!
Scampi, also called Dublin Bay Prawn, or Norway Lobster, is an edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and as a gastronomic delicacy. Scampi is now the only extant species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops.
Shrimp Scampi is a food that includes various culinary preparations of certain crustaceans), such as Metanephrops, as well as shrimp or prawns. Shrimp Scampi preparation styles vary regionally. The United Kingdom legally defines scampi specifically as Nephrops norvegicus, Monkfish tail was sometimes illegally used and sold as scampi in the United Kingdom in the past contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996.
Scampi is the Italian plural of scampo, Nephrops norvegicus. In English, scampi is used as singular, plural, or uncountable. The Italian word may be derived from the Greek κάμπη kampē . Years after scampi became scarce. Due to scarcity, Italy, Greece, the United Kingdom and Spain would often substitute shrimp in scampi when required.
Scampi, or Langoustines or Norway lobsters – Nephrops norvegicus – are roughly the size of a large crayfish and fished from silty bottom regions of the open Atlantic Ocean, and parts of the Mediterranean. The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish than prawn or shrimp.
Norway lobster are also known as Dublin Bay prawns, though the term "prawn" can be confusing since it is sometimes used to describe several varieties of shellfish: the first group includes members of the lobster family such as scampi while the second takes in large shrimp, particularly those that live in fresh water. However, in terms of biological classification, lobsters like scampi are of a different family from prawns/shrimp.
The food labelling laws (in Britain, for example) define "scampi" as Nephrops norvegicus.
According to Larousse Gastronomique, langoustine are delicate and need to be poached only for a few seconds in court-bouillon. When very fresh they have a slightly sweet flavour that is lost when they are frozen. They can be eaten plain, accompanied by melted butter.
In Britain the shelled tail meat is generally referred to as "scampi tails" or "wholetail scampi", although cheaper "re-formed scampi" can contain other parts together with other fish. It is served fried in batter or breadcrumbs and usually with chips and tartare sauce. It is widely available in supermarkets and restaurants, considered pub or snack food although factors reducing Scottish fishing catches generally can affect its availability.
In the United States, "shrimp scampi" is the menu name for shrimp in Italian-American cuisine (the actual word for "shrimp" in Italian is gambero or gamberetto, plural gamberi or gamberetti). "Scampi" by itself, is a dish of Nephrops norvegicus served in garlic butter and dry white wine, with cheese, served either with bread, or over pasta or rice, although sometimes just the shrimp alone. Most variants of the "shrimp scampi" come on pasta. The word "shrimp scampi" is construed as a style of preparation, and with variants such as "chicken scampi", "lobster scampi" and "scallop scampi". Lidia Bastianich: "In the United States, shrimps are available, not scampi, so the early immigrants prepared the shrimp they found in the scampi style they remembered."
Owing to the decline of fish stocks, British chefs including Heston Blumenthal and Hugh Fearnley-Whittingstall are attempting to raise awareness of alternative seafoods, by championing scampi and other lesser-known seafood dishes as a more sustainable source of protein.
In the United States, National Shrimp Scampi Day occurs annually on April 29.