Saturday, September 22, 2007

And the “Spoiled Brat of the Year Award” Goes To….

Me! Yeah, I know you all find that hard to believe.

We arrived in Las Vegas for the start of my birthday trip. Two months ago, sweet husband Tim asked if I wanted a party or a trip for my birthday. Being the spoiled brat that I am, I naturally said “Both!”

Originally uploaded by yummyissimo

When we checked into the hotel at 9:00 a.m. local time, we never expected that not only would our room be ready but that they could upgrade us to a suite. Floor to ceiling windows overlooking the Strip and the mountains; a massive Jacuzzi that could easily accommodate four people; a huge walk~in shower with two doors and a steam room; and a lighted make~up area that’s fit for a showgirl.

Tim at Mon Ami Gabi
Originally uploaded by yummyissimo
My birthday dinner was at one of my favorite restaurants Mon Ami Gabi a French bistro with sidewalk seating overlooking the fountains of the Bellagio. We, of course, had a premium table on the railing. The evening air was cool, the air was clear and the French Martinis were flowing. What is a French martini you ask? Ketel One Vodka, Cassis, pomegranate juice and champagne. Yummy! Dinner for sweet husband Tim was Steak au Poivre with a brandy peppercorn sauce and pommes frites. Por moi, Filet Mignon medium rare with the most amazing Roquefort butter reduction. The reduction was soooo good that I asked for the recipe. I’m going to make a batch of this and serve it at my next Yummy~issimo! Personal Chef Service black tie event.

Roquefort Butter Reduction
Veal or beef au jus, reduced to very thick stock
2c Roquefort cheese
1/4c Butter, the best quality you can purchase
1/4c Cream
Place Roquefort, butter and cream into food processor fitted with steel blade. Process until thick and smooth. This should not be runny and should be workable with your hands. Roll into log and wrap in waxed paper. Refrigerate until very cold and slice into thin slices. Wrap slices individually and freeze. Remove from freezer 60 minutes before ready to use.
Heat au jus until very warm but not boiling. Place in individual containers and top with slice of Roquefort butter. Allow butter to slowly melt into au jus.

Sweet husband Tim had even more surprises for me ~ tickets to see Tom Jones! Now as many of you know, Sir Tom is my absolute favorite entertainer of all time. We got all dressed up ~ I even wore heels so you know I was serious about this ~ and had an absolutely wonderful time. What can I say except he was HOT and I’m not talking about my flashes.

One other recipe that I begged for was the French Sunrise Martini.

4oz Navan Natural Black Vanilla Cognac
Large splash fresh squeezed orange juice
1oz pomegranate juice
Orange slice, for garnish
Drizzle pomegranate juice down sides of chilled martini glass. Pour in Navan and splash with fresh orange juice. Enjoy!

Today we’re on our way to my favorite resort, the J.W. Dessert Ridge Resort and Spa in Scottsdale. With membership in the exclusive Cloud Club, I can start my day with a mimosa, move on to the spa pool for more mimosas, then clean up and back to the Cloud Club for happy hour, appetizers, after dinner drinks and dessert.

Spoiled Brat to the nth degree and lovin’ every minute of it!

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