Very Adult Mac & Cheese at Fix

Crunchy, creamy, craveable! Cholesterol be damned, it’s tasty. And not actually that difficult to make at home. Light Group corporate executive chef Brian Massie shared his almost-secret recipe with Vegas Seven (“Cooking With Brian Massie,” April 21, 2011). Essentially, macaroni and four cheeses is frozen, cut into bars, breaded and fried. Oh, and drizzled with truffle oil. Paired with a crisp, citrusy sauvignon blanc, these naughty little noms are a meal unto themselves. And they are served with—gasp!—a side of cheesy dipping sauce! The audacity … $12, in Bellagio, 693-7223.

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Seared Sea Scallops at Vintner Grill

Dishing With Grace

Seared Sea Scallops at Vintner Grill

Executive chef Matthew Silverman has a way with marine bivalves. For his seared sea scallop entrée, Silverman uses fresh U-10 Diver scallops from Portland, Maine. They are crusted in coriander seed and black pepper, and then pan-roasted with olive oil to give them a good sear. They are finished with a little butter, fresh herbs and dried arbol chilies. But what happens after that changes with the seasons. “During the winter time, I like to do a risotto with them, sometimes using butternut squash,” Silverman says.

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