Tag Archives: kitchen

Do not neglect the vibrant Chinese cuisine of Liang’s Kitchen

Celery gets a bad rap. Given, its stalks don’t have much taste. It’s fibrous and pulpy, and that’s not a texture everyone enjoys. However any vegetable can be fantastic in the hands of a knowledgeable cook. My proof is a basic stir-fry at Liang’s Kitchen area– thin, tender-crisp slices of celery comprise the structure, but there are plenty of jalapeños, strips of grilled pork, little bits of sauce-absorbing tofu and somewhat chewy chunks of squid. Spicy and tasty, it’s a great complementary dish for a shared feast at Liang’s or on its own (with steamed rice) for a rewarding lunch.

Chinese food in Las Vegas likewise gets a bum rap. Many complain that we don’t have enough great Chinese food here, regardless of our range of Chinese great dining (on the Strip) and genuine regional tastes at super-low rates (mostly along Spring Mountain Road). Liang’s fits in with the latter, although it’s not situated in our Chinatown. It’s a friendly mom-and-pop with among those descriptionless menus that belie emotional food. Pop once flew in the Taiwanese Air Force, which discusses the design aircrafts and pilot’s equipment hanging on the walls and ceiling.

The level of satisfaction here skyrockets similarly. Pork-stuffed pocket bread ($10) is a must for every single see, a lovely filling of ground meat and herbs inside a crisp, sesame-laden pastry shell. The soup dumplings are strong ($10), however the pan-fried shrimp and chive turnovers are better ($11). You can change the thin noodles in the rich beef stew ($10) with hand-pulled wide noodles for an extra hearty meal, or spend lavishly on a half tea-smoked or salted duck ($19) or sweet and sour “squirrel shape fish” ($28), a standard Jiangsu dish of mandarin fish with peas, carrots and bamboo shoots in an almost cloying sauce.

Liang’s Cooking area will gladly serve orange chicken ($13) or broccoli beef ($13) to those without a sense of adventure– you know, people who don’t like celery– but the food here is so consistently great, you must take some opportunities. Try tai bai chicken ($17-$32), spicy with dried and pickled chilies and Sichuan pepper. It’s an excellent example of the effective tastes packed into every plate.

Liang’s Cooking area 5570 W. Flamingo Roadway, 702-816-5266. Wednesday-Monday, 11 a.m.-9:30 p.m.

Chef Scott Simon takes control at Carson Kitchen area

One of Downtown Las Vegas’ preferred dining establishments now has a full-circle family connection in the cooking area.

“Carson Kitchen area would constantly be in my mind, that being Kerry’s last dining establishment and his tradition,” Scott Simon states throughout his first couple of weeks on the job. “To come back and work in a place that has Kerry’s spirit surrounding it, I’m certainly going to take the opportunity to be a part of it.”

Scott is 17 years below his coach, Las Vegas cooking icon Kerry Simon, who died in 2015. But Scott has been included with Kerry’s food and restaurants given that Scott’s teenage years, when his older sibling was currently a celeb called “the rock ‘n’ roll chef.”

“When I was maturing, I would be seeing TELEVISION, and Kerry would be on there. I would go through magazines, and Kerry would be in Bon Appétit or Wanderer. I looked up to Kerry.”

Scott cooked with Kerry at the Raleigh Hotel in Miami Beach, at the legendary Simon Cooking area & & Bar at the Acid Rock Hotel in Las Vegas, at Cathouse at Luxor and, most recently, at Chuck’s in Chicago. Returning to Las Vegas has been something of a homecoming.

“I spent 13 years here. It’s the longest location I have actually lived other than maturing in Chicago until I was 17,” Scott states. “I have the same love for this city as Kerry did.”

What makes this gig different is that Scott is jumping into an already developed eatery. Carson Kitchen, opened in 2014 in the refurbished John E. Carson hotel structure, stays a Downtown hot spot, so expectations are high.

Scott is well-aware of this difficulty. “There’s no denying that the location has been very successful. My outlook is to come in and discover all the elements, from preparation to every position on the line to seeing the total [vision] It resembles exactly what I did when I began [cooking] with Kerry.” Cycle, certainly.

‘Hell’s Kitchen’ winner Scott Commings shares Scottish salmon recipe


Guest writer chef Scott Commings and Gordon Ramsay at Gordon Ramsay Bar & & Grill on Tuesday, Oct. 7, 2014, in Caesars Palace

Wednesday, Aug. 5, 2015|4:31 p.m.

Guest Writer Scott Commings
Guest columnist chef Scott Commings works at Gordon Ramsay Pub & Grill in Caesars Palace.Introduce slideshow “

Click to enlarge photo

Guest writer chef Scott Commings. Pan-seared Scottish salmon with roasted cauliflower and fennel is envisioned here at Gordon Ramsay Bar & & Grill in Caesars Palace.

‘Hell’s Kitchen’ Period 12 Winner Scott Commings

Kitchen area fire in northwest valley house displaces 2

Thursday, July 30, 2015|10:32 p.m.

. A cooking fire Thursday night at a northwest Las Vegas home displaced 2 grownups.

Firemans reacted about 6:40 p.m. to a fire in the kitchen of a residence in the 5800 block of Edrene Opportunity, near Jones Boulevard and Vegas Drive, Las Vegas Fire & & Rescue spokesperson Tim Szymanski said.

Teams were able to get the fire under control in about five minutes, he said.

The fire, which was begun by grease on the range, was ruled unintended. It caused an approximated $65,000 in damage.

The American Red Cross is assisting the two locals, who left quickly and were not hurt.