Brian Samuels

June 2, 2013

Personal, Photography

Silent Sunday: Las Vegas and Saveur Food Blog Awards (in iPhonography)

Brian Samuels

June 2, 2013

Personal, Photography

Silent Sunday: Las Vegas - Lotus of Siam

Silent Sunday: Las Vegas - Saveur Food Blog Awards

Silent Sunday: Las Vegas - Saveur Food Blog Awards (photo taken by Teri Lyn Fisher of Spoon Fork Bacon)

For more shots, follow me on Instagram

Featured in this post:

Resorts/Casinos

Bellagio Cosmopolitan Aria Planet Hollywood

Restaurants/Bars/Clubs

Eat. Lotus of Siam Secret Pizza (Cosmopolitan) Hyde (Bellagio) Blue Ribbon Bar and Grill (Cosmopolitan) The Chandelier (Cosmopolitan) Sensi (Bellagio)

People

Joy Wilson - Joy the Baker Aimee Wimbush-Bourque - Simple Bites Tsh Oxenreider - Simple Mom Teri Lyn Fisher - Spoon Fork Bacon Jenny Park - Spoon Fork Bacon Sara and Hugh Forte - Sprouted Kitchen Eric Frishman (the man giving me a smooch)

Brian Samuels

May 24, 2013

Beverage

Classic Negroni

Brian Samuels

May 24, 2013

Beverage

As I open the door I’m greeted by Maki’s wagging tail. In no mood to play, I do my best to brush her away, but our sweet dog’s persistance wins me over. Fine… just a few minutes. She guides me into the living room so we can roll around on the floor. Soon, she has me pinned down and I get attacked with a few licks of her tongue, leaving long streaks of slobber across my glasses.

Exhausted, I call it quits and get my body off the ground. Maki, disappointed, retires to her bed. She wonders if maybe, just maybe, I’ll come back to play with her. Sorry pup, I’m finished for the night. It’s time to make dinner… and mix a drink.

After a long day, the kitchen becomes my sanctuary. Before any onions are chopped, I throw a few rocks into my glass. An aperitif is in order to ease into a relaxing night of nothingness. I whip up my old standard: a Negroni. An equal pour of the three ingredients, a quick stir, and we’re in business.

Before the drink hits my lips, I shave a piece of orange peel and rim the glass with it. The result is subtle, but effective. The aroma of the citrus breathes life into the Negroni, but a bitter herbaceousness is present in the first sip, mellowed only by the sweet vermouth. Another taste and my mind is no longer thinking of work and the stresses of my day. I’m in the here and now.

The onion and garlic sizzle as they hit the pan of butter. I rub my hand across my perspiring forehead, only to look down to see the glass sweating as well. You and me both, my friend. I pick up my drink. Cheers. Sip. Smile.

Classic Negroni

Yield: 1 cocktail Glassware: Rocks Glass

Tools Bar spoon Jigger or shot glass

Ingredients

1 1/2 oz

(45 ml)

gin 1 1/2 oz

(45 ml)

Campari 1 1/2 oz

(45 ml)

sweet vermouthIce

Orange peel, garnish

Ice

Instructions

1. Fill the glass with ice, followed by the gin, Campari, and sweet vermouth. Stir gently.

2. Rim the glass with the orange peel and then add the peel into the drink.

3. Serve.

Brian Samuels

May 24, 2013

Vegetarian, Side Dish

Potato Salad with Dill + Horseradish Aioli

Brian Samuels

May 24, 2013

Vegetarian, Side Dish

What a week! Actually, what a month! I can't believe May is wrapping up. Feels like I always say that. It's so odd how time just flies by. The burst of travel hasn't helped with slowing things down. And next week I pack up for a few days in Vegas, where I'll be attending the Saveur Blog Awards (our little project, The Boys Club, won the Best Cocktail Blog category). As soon as I mentioned the win to Eric, he scurried off to his computer to look at flights. Having never been to Vegas, we're doing it up... fancy dinners, theater tickets (Eric's birthday is coming up as is our wedding anniversary, so this is our big celebration). No gambling though... I'm not a fan, though I have a feeling he might hit the tables while I'm off doing foodie things.

There are no words to express how excited I am to finally get to meet the bloggers going to this event. Some of my favorites are going to be there, including David and Luise, creators of the blog Green Kitchen Stories, who have just come out with their book, Vegetarian Everyday. Often when I'm asked which sites are my favorites, I rattle of a long list, but between you and me, GKS is at the top. I've been a fan of theirs for a long time and am so thrilled for their much deserved success (a wonderful mobile app, a cookbook, and a Saveur award all in twelve months). So, yeah, I'm kind of psyched to meet them next week.

While flipping through Vegetarian Everyday, the dish that tantalized me the most, surprisingly, was their potato salad. It's a stunner... never had I seen a potato salad with such vibrant colors and flavors. I knew immediately that I had to make it and get it up here before the Memorial Day weekend. I've taken some liberties and incorporated homemade aioli into it. Their recipe is definitely healthier than mine, but I'm a mayo fan and it's not potato salad in my world without a little of it thrown in.

Potato Salad with Dill + Horseradish Aioli

Source: Adapted from Vegetarian Everyday by David Frenkiel + Luise Vindahl

Yield: Serves 4

Tools A pot, large enough to cook the potatoes Medium bowl Whisk

Ingredients
2 lb - 3 oz small new potatoes
15-20 red and yellow cherry or grape tomatoes, halved
2 cups fresh sugarsnap peas, sliced on the bias
1 large handful of fresh dill, coarsely chopped
Kosher salt and freshly ground black pepper, to taste

Horseradish Dressing
2 egg yolks
2 teaspoons lemon juice
1 teaspoon kosher salt
¾ cup canola oil
1 tablespoon prepared horesradish

Instructions

1. Place the potatoes in a saucepan with just enough cold salted water to cover. Bring to a boil then reduce to simmer for 15 minutes. Test with a small sharp knife. If the potatoes fall off the knife, they're done.

2. Drain and set aside to cool.

3. To make the horseradish dressing, whisk the egg yolks, 2 teaspoons lemon juice, and 1 teaspoon salt. Slowly drizzle in the canola oil while whisking nonstop until the mixture begins to emulsify. Continue to whisk in the oil until mixture has achieved a thick, mayonnaise-like consistency. Whisk in the horseradish and, if necessary, season with additional salt and pepper.

4. Combine the tomatoes, sliced snap peas and dill in a large serving bowl.

5. When the potatoes have cooled, transfer them to the serving bowl. Pour the dressing over them and toss with your hands to coat with the aioli. Serve.

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