We discovered Rosemary's restaurant about eight years ago on a weekend visit to Las Vegas. I was there for a therapy conference during the week, and Brad flew in from Oakland on a Friday. He read an article about up and coming chefs in the Southwest Airlines' magazine. We decided we'd check out Michael and Wendy Jordan's restaurant, far off the strip on Sahara Blvd. We had such an outstanding meal, we were hooked, and have returned every year since. Check out their website here.
We began with a cocktail.
We were brought a tiny appetizer of asparagas bread pudding with balsamic reduction.
For our first course, we shared an appetizer of barbequed shrimp over Maytag blue cheese slaw. (You can also order the delicious slaw as a veggie side dish.)
Hugo’s Texas BBQ Shrimp with Maytag Blue Cheese Slaw
36 each shrimp peeled and deveined
2 cups shrimp poaching liquid, well seasoned
2 cups Hugo’s Texas BBQ Sauce *recipe follows
½ head green cabbage, shredded thin
1 cup mayonnaise
½ cup Maytag Blue Cheese (plus ¼ cup for garnish)
3 each green onions, shaved thin
To taste fresh ground black pepper and kosher salt
In a shallow baking dish, combine the shrimp and poaching liquid. Place in the freezer and every 15-30 minutes gently break up the poaching liquid as it begins to freeze. When all the liquid is frozen place the contents into your vacuum bag, remove all the air and seal. Meanwhile set up your steamer and turn heat to low. Place your packet of shrimp into the steamer basket and cover. Cook until done, about 7-15 minutes. In a large bowl combine the cabbage, mayonnaise, blue cheese, ½ the green onions and toss to combine. Season with salt and pepper and taste. When the shrimp are ready, cut open the bag and drain well. On large plates put the slaw down first. Place 6 shrimp per plate around the slaw with one on top. Sauce each shrimp with the BBQ and garnish with a little more blue cheese, green onions and black pepper on the rim.
Hugo’s Texas BBQ Sauce
Makes 1 quart
10 oz Lea & Perrins Worcestershire sauce
10 oz Kikkoman soy sauce
1 each lemon, juiced/strained
10 oz Hunts tomato puree
4 TBSP dark brown sugar
2 cups heavy whipping cream
Combine the first 5 ingredients in a small saucepan and on medium heat stir to dissolve the sugar (this is the base). Bring to a boil and simmer for 5 minutes, remove from heat. In a large saucepan heat the cream and simmer just until it begins to coat a spoon. Stir in some of the BBQ base until you like the flavor, usually about equal parts. Bring mixture back to a boil and simmer again until it coats a spoon. Strain through a fine mesh strainer. Hold warm until needed.
Our entrees were a bone-in ribeye with cippolini onions, mushrooms in an amazing apricot reduction sauce, and seared sea scallops on a bed of parsnip-potato puree, with an apple cider beurre blanc, crispy prosciutto, and fried parsnip strips. Fabulous!
We were too full for dessert, but were served a plate of dolci for two (with lemon bars, peanutbutter balls and chocolate bites) with our coffee.
We really enjoyed Tony, our interesting and top notch waiter, who made my evening even more perfect by speaking to me in Italian. Another top notch meal at Rosemary's!