This time around for LVI my parents wanted to watch some basketball as well so we had some extra cheering on our side of the gym. Thursday morning Joy and I picked up my parents from Cerritos and got to Vegas in a quick four hours. It wouldn’t be a trip to Vegas without a little wining and dining.
After checking into the California Hotel we headed for lunch at Ocha Cuisine where my parents had some friends hanging out playing cards. We had to keep it light as we had a big dinner planned with some of my team mates.
For our super fancy dinner CJ planned on a group event at SW Steakhouse at the Wynn Hotel. It was quite a fun dinner even if not everyone enjoyed their meal. We had a table of eight at 7pm which was the perfect time and we had a good view of the show on the lake.
Some of the steaks were over cooked, and some of the side dishes were as reviews mentioned, unimpressive. On the positive side all my dishes turned out great. I split a ribeye with my mom, and it came out perfectly medium rare, and the pureed potatoes were nice and buttery. Joy ordered the scallops with a pea risotto which was also delicious.
Saturday night we skipped out on going to the Fremont Buffet for our team dinner and headed west for some Sura Korean BBQ. It was so nice end our weekend with lots of good friends and grilled meats instead of bad steak and bad buffet food.
For the actual Super Bowl i was invited to attend the Fantasy Food Blogger Football League’s BBQ at the Ravenous Couple‘s house. It was a good opportunity to meet more of the blogging community and to test out some of my cooking skills. We ended up not staying till the end because we were so tired from the 10K in the morning that we headed home with the lights went out after half time. I did end up winning the Final Super Bowl Square score with the safety, and put those winning towards next year’s Food Blogger Bowl.
I wanted to get a little creative and went into my mind to find something Thai-centric to make for the BBQ and came up with some Crying Tiger Tacos. I figured it was the perfect combination of something simple and authentic. I started off with 3lbs of flap meat marinated overnight in some soy sauce and black pepper. For the toppings we made the pickled cucumber salad and Nam Jim Jeaw all wrapped in a corn tortilla. (Looking back i shouldn’t used ice berg lettuce instead of the tortillas). This recipe fed something where between 10-14 people along with other main dishes served at the party.