Best Groupon Deals in Las Vegas

Groupon is a great way to save money and eat at some of the best spots in Las Vegas. Lets go thru a list of some of my favorite Groupon deals for food in Las Vegas.

1. Braddah’s Tacos– Hawaiian Tacos and Burritos. 2330 S Rainbow Blvd, Las Vegas, NV 89146. (702) 222-0767.  Braddahstacos.com.

This place has a wonderful food and even better customer service! The first time I went there I went thru the drive thru and they gave us free samples to  help us with our choice. I got the luau pork tacos and they were on the spot! The groupon deal was $6 for $12 last time I checked. This is definitely a must go!!!

2. Rythym Kitchen – Cajun Seafood and Steak. 6435 S Decatur Blvd, Las Vegas, NV 89118. (702) 767-8438. http://www.viewmenu.com/rhythm-kitchen-2/menu?ref=google.

Great Food. Great Atmosphere. Even better deal. The Groupon deal is $25 for $50. I was able to get a steak dinner. My date had the salmon. Both were mouth-watering! Also the jalapeno cornbread they bring by before your entree was outstanding! I love me some conrbread!

3. Fuku Burger – Asian Fusion Hamburgers. Food truck locator on their site. http://www.fukuburger.com/#about-marquee.

Fukuburger was recently voted the Best Burger in Las Vegas by Eater. Our unique flavor and culture have gained a big following and attention as we’ve been featured on Food Network, New York Times, Huffington Post and more. Groupon deal is $12 for $20.

4. Aces and Ales – Bar and Grill.  2801 North Tenaya Way, Las Vegas, NV 89128. (702) 638-2337. http://www.acesandales.com/.

Aces and Ales is your friendly, neighborhood bar and grill with some outstanding food and appetizers. Great craft beer selection and flat screens on every wall. Try the Moondog Grilled Cheese if you want a great pairing with some of the 150+ craft beers.

I will update this list with more deals as I find them!

Mexican Grilled Corn Recipe

Mexican Grilled Corn Recipe

A lip-smacking alternative to traditional corn on the cob.
Serves: 4
Ingredients
4 ears corn, silks and husks removed
Grapeseed or olive oil
Kosher salt and freshly cracked black pepper
¼ cup mayonnaise
? – ½ cup grated cotija cheese
Cayenne pepper to taste
4 lime wedges
Instructions
Rub corn with oil and sprinkle with salt and pepper. Place on preheated grill and cook for 12-15 minutes or to desired degree of doneness, turning occasionally.
Set up an assembly station and spread corn with mayonnaise, sprinkle with cotija cheese and cayenne pepper.
Serve with lime wedges and squeeze lime juice over corn just before eating.
Notes
Cotija cheese is a hard, crumbly Mexican cheese often found in the deli section near feta cheese. Queso fresco is a great substitute. Grated Parmesan cheese can also be used in a pinch.

Ultimate Twice Baked Potatoes Recipe

The Ultimate Twice Baked Potatoes

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/4 to 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Instructions

1. Preheat oven to 350 degrees.
2. Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. So if you are cooking 4 potatoes in the microwave you will need to cook them for at least 12 minutes. Make sure to poke holes in the potatoes with a fork before microwaving so that they don’t explode.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don’t want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes at 350 degrees.

Notes

Source: The Clarks and Allrecipes

Smoked Memphis Style Pulled Pork Recipe

]Slow-smoked pork shoulder is what real barbecue is all about in Memphis — long shreds of meat served with a little barbecue sauce on the side as a main course or a great sandwich. It’s a good choice for the new barbecue cook to try, too, because it’s a little more forgiving than some of the other cuts if you don’t get it just right. Just make sure to start early and cook it until it’s done. It may seem like a long time, but the results are well worth it.

Click here to see the Barbecue Rub recipe.

Directions

Do not trim the fat cap off of the pork butt! You may trim any extra pieces that are hanging loose, but most of the trimming will be done after the cooking. Season the meat liberally with the rub. Put it in the refrigerator for at least 30 minutes and up to 4 hours.

Prepare your cooker to cook indirectly at 235 degrees using a combination of two-thirds cherry and one-third hickory wood for smoke flavor. Put the butt in the cooker, fat-side up, and cook until the internal temperature is 180 degrees. This should take 8-10 hours, depending on your cooker.

Lay out a big double-thick sheet of heavy-duty aluminum foil and put the pork butt in the middle. As you begin to close up the package, pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it. Put the package back in the cooker and cook until the meat reaches an internal temperature of 200 degrees. This should take about another 2 hours.

Transfer the package from the cooker to a sheet pan. Open the top of the foil to let the steam out and let it rest for 30 minutes. Using heavy insulated gloves or a pair of tongs and a fork, transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Pull the meat apart with your hands, discarding the fat and bones. Keep in big chunks or continue pulling into shreds if you prefer. Serve immediately with barbecue sauce on the side.

African (Jamaican) Jerk Chicken

African (Jamaican) Jerk Chicken

Jerk Chicken got it’s start when the Maroons (Marooned African Slaves) introduced African grilling and smoking techniques to the Arawak Indians. The Arawaks combined this cooking method with local spices and came up with a spicy smoked meat that has been a delicious favorite in Jamaica for many years.

Scotch Bonnet peppers are what give Jamaican Jerk Chicken it’s heat. They are used in most spicy Caribbean recipes. If they are unavailable in your grocery store then you can use a Jalapeno pepper instead.

Warning! Scotch Bonnet peppers are very hot. Don’t rub your eyes after handling them. I learned this the hard way.

 This recipe calls for chicken legs but you can also use just the pieces of chicken you like to eat. However I prefer to use all thighs when making Jerk chicken.

 Marinade (Jerk Paste)

 14 scallions (white and light green parts only), finely chopped

2 Scotch bonnet chile peppers, including seeds, finely chopped (Jalapeno pepper is OK)

1/3 cup sherry wine vinegar

3 tablespoons soy sauce

1-1/2 tablespoons hot pepper sauce, yellow West Indian style

1/2 cup ground allspice

2 tablespoons grated fresh ginger

1/4 teaspoon grated nutmeg

1 teaspoon ground cinnamon

2 tablespoons vegetable oil

1 tablespoon kosher salt

1 teaspoon coarsely ground black pepper

 Chicken

8 whole chicken legs

Juice of 3 limes

1 tablespoon kosher salt

Cooking (BBQ) Method:

In a food processor or blender combine the paste ingredients. Puree until smooth.

Place the chicken legs in a large bowl and rub them with the lime juice and salt. Let it rest for half an hour.  Pour the paste over the chicken legs and rub it into the meat with your fingers. (Since the chiles are extremely hot, you may choose to wear rubber or plastic gloves when handling them.) Cover and refrigerate the legs for at least 8 hours or as long as 24 hours.

Prepare the grill for indirect cooking over high heat (450° to 600°F).

Grease the cooking surface with vegetable oil. Grill the chicken over indirect high heat, skin down first for 25 minutes, with the lid closed as much as possible, until the meat is opaque throughout and the juices run clear, Turn the chicken over and brush some oil on the skin and let it cooks for another 20 to 25 minutes. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with more West Indian hot sauce. (Ketchup optional)  Some cold beers might ease the over heating throat when eating the chicken!