Small Plates: Try tapatizers at Vic’s; add avocado to hummus
DINING OUT
VIC’S NEW AMERICAN CUISINE, 2450 HAMPTON DRIVE, HENDERSON
Vic’s — from former “The Next Food Network Star” contestant “Vegas” Vic Moea — opened in March in the Anthem Center. It offers panoramic views of the valley and a menu that reflects Moea’s proudly nonconformist style. Here’s a sample from the menu:
Tapatizers: Shortyz, $10; meatloaf spring rolls, $8; pastrami potato sliders, $8; Green Lips on Fire, $12
Soups and salads: Onion soup mac and cheese, $8; watermelon and mozzarella salad, $12; warm spinach salad, $11; Plain Ol’ Salad, $6
Entrees: Seafood Strogan-Off-the-Hook, $32; spaghetti and meatball, $16; caramel-apple pork chop, $28; short rib, $24; Anti-Pasta Vegetable Lasagna (without pasta), $16; The Cowboy (20-ounce bone-in rib-eye), $38; rack of lamb, $39
Lunch is served from 10:30 a.m. to 3 p.m. daily, Tapatizers from 3 to 4 p.m., dinner beginning at 4 p.m. For more information, call 522-7200 or visit www.VicsLV.com.
NEW BOOKS FOR COOKS
AVOCADO-CILANTRO HUMMUS
1 Hass avocado
1 15-ounce can garbanzo beans, rinsed and drained
½ cup extra-virgin olive oil
1/3 cup chopped fresh cilantro
1 jalapeno chili pepper, seeded
1 tablespoon fresh lemon juice
4 teaspoons tahini
1 teaspoon Tabasco or Tapatio hot sauce
1 teaspoon coarse salt
Pita chips or assorted crudites for serving
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a food-processor bowl.
Add the garbanzo beans, olive oil, cilantro, jalapeno, lemon juice, tahini, hot sauce and salt to the bowl. Process the ingredients for 20 to 30 seconds, until the mixture is smooth. Taste and adjust the salt, if needed.
Serve immediately with pita chips or crudites, or refrigerate for as long as three days.
Serves 6 to 8.
— Recipe from “Absolutely Avocados” by Gaby Dalkin (Houghton Mifflin Harcourt, $17.99)
— Heidi Knapp Rinella
