STRIPLV0817

striplvissue0817

Striplv Magazine - The Sexiest Magazine on the Planet, Issue 0817

Issue link: http://magazine.striplv.com/i/852391

Contents of this Issue

Navigation

Page 17 of 79

The Blind Pig Pub & Restaurant By Vegas Food Nerd I’ve driven past The Blind Pig off the strip restaurant several times, and each time I knew I was going to have to try it. In part, it was because I have an emotional attachment to the name. It reminds me of this bar in Ann Arbor Michigan where I would go and see local bands. They didn’t serve food there though, but just the sound of the name takes me back to my time in the music industry. I decided to finally give the place a go on a weekday for lunch. The décor of the restaurant is warm with black and stone accents. The black booth was round and comfy with an upscale feel. The kitchen is helmed by Chef Thomas Dantonio, who has been cooking Italian food since the age of 14, and since then he has studied, traveled and learned as much as he could about the restaurant business. As a general rule, I tend to avoid going to Italian restaurants. It’s the one cuisine I am pretty confident in preparing, and I tend to be overly critical of them. On our visit, we decided to share a couple of menu items. We started with the antipasto salad. It had crisp romaine, iceberg, roasted peppers, pepperoncini, roma tomatoes, cucumbers, red onions, kalamata olives, marinated mushrooms, artichoke hearts, fresh mozzarella, roasted eggplant, boars head ham, salami, provolone and dry sausage. Now say that five times fast. When our server brought out the salad, we thought it was a mistake. Did they tell the chef that it was a 10-person party? It was an enormous and generous portion, and was fresh and delicious. It could have easily fed many more people. Next up we split their veal aubergine. It was a combination of two of my favorites: veal marsala and eggplant parmesan. The veal was thin and tender, topped with thin prosciutto, spinach, eggplant, mozzarella, and fresh mushrooms. All of this was bathed in a marsala sauce with linguine on the side. It was very tasty, and just a delectable dish. The menu is very diverse and has a little something for everyone. And unlike many other spots in town, they don’t rip you off if you order drinks, and especially if you visit at their social hour from 4-6 p.m. or their late night specials from 11 p.m. to close. Give The Blind Pig a try sometime soon. Pulled Pork It’s summer, and in my opinion, the best thing to serve at a summer party in this sweltering heat is a good pulled pork. You can have all the cooking done before your guests arrive, and then you can just kick back and enjoy your company. And it’s so easy to make that I can’t even conceive why anyone would buy the pre-packaged already cooked stuff. Buy yourself a big slow cooker. Once you start using it, you’ll understand why I’m telling you to buy one. Spray the inside of it with cooking spray (makes clean up easier). Then massage a pork butt that will fit inside the cooker (without it being too overstuffed) with some olive oil, and generously salt and pepper the meat. Sear the roast on all sides in a pan, so you get a nice brown on the outside. Place the pork butt in the slow cooker, and douse it with red wine vinegar and a half a bottle of your favorite beer. You can substitute the beer with a can of Coke if you like. Set to cook on high for 4 hours, or low for 8 hours. When the roast is done cooking, shred the pork with two forks and add your favorite BBQ sauce to taste (or make your own if you are looking impress your guests). Put the cooker on warm to keep the meat hot. Serve with buns, cole slaw, pickles, and a selection of hot sauces.

Articles in this issue

Links on this page

view archives of STRIPLV0817 - striplvissue0817