Tom Walker—currently of New York’s Attaboy and formerly of the prestigious American Bar at London’s Savoy Hotel—shows us how to master his signature cocktail: the Maid In Cuba. This cocktail won Tom the champion spot at 2014’s Bacardi Legacy Global Cocktail Competition. Conceived during his time at the Savoy Hotel, Tom’s Maid in Cuba is just as English as the man himself; it’s sharp, dry, refreshing, and intoxicating.

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In the first episode of our MUNCHIES Guide to Las Vegas, host Braydon Szafranski—a pro skateboarder and Vegas native—kicks off our visit by showing us the side of town not often visited by the 40 million tourists who flock to Sin City every year.

If there’s one thing locals know best, it’s food. And in Vegas, food often comes with a side of T&A, so Braydon and a few friends head to their favorite strip club buffet at Larry Flynt’s Hustler Club for a nice selection of chicken strips, dipping sauces, and of course, naked ladies.

Vegas locals also know that some of the best food and drinks are found off the Strip. Braydon visits Lotus of Siam, one of Las Vegas’ culinary gems, for arguably the best Thai food outside of Thailand, prepared by James Beard Award-winning chef Saipin Chutima.

To wash it all down, Braydon takes us downtown to check out some of the best bars—both old and new. We sample Hunter S. Thompson’s favorite bourbon at Atomic Liquors, try some dangerously delicious cocktails at Bin 702 at the Container Park, and get down with some boozy yoga at Velveteen Rabbit before a sugar-filled nightcap at O Face Doughnuts.

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Get the recipe for Mom’s Beef Shish Kabobs at http://allrecipes.com/Recipe/Moms-Beef-Shish-Kabobs/Detail.aspx

Watch as we share a secret to tender and flavorful beef and vegetable grilled kabobs. It’s the marinade! The combination of soy sauce, lemon juice, mustard, Worcestershire, and garlic serves up a double duty of tenderizing and flavoring these skewers. Be sure to allow plenty of time for marinating – up to two days in the refrigerator.

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This has to be one of the world’s most famous sandwiches… Can Jamie improve on it? More importantly, can YOU improve on it? Could we make history with the best sandwich EVER?

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Get the full recipe right HERE: https://sortedfood.com/recipe/8897

OUR OTHER “DON’T MISS” RECIPES THIS WEEK:

Tuesday’s Recipe: Cinnamon & Apple Cannoli – http://bit.ly/1DZrQ15
Big Night In: Thai Monkfish Skewers – http://bit.ly/1N0nRXa
SORTEDfood Brasil: Bolo du Fuba – http://bit.ly/1ME9736

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These Thai curry paste marinated monkfish skewers are the hero of this dish and skewered on lemongrass stalks makes it pretty unique. It’s also paired at the table with a recipe inspired by a dish Mike once ate and told Ben about… pineapple rice.

Get the full recipe here: https://sortedfood.com/recipe/8786

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Get the recipe for Avocado Baked Eggs at http://allrecipes.com/Recipe/Avocado-Baked-Eggs/Detail.aspx

Watch how to combine some of your favorite breakfast ingredients into a single dish. We’re talking eggs baked inside avocado and topped with bacon! This paleo, gluten-free recipe will be a hit at your next family breakfast or brunch.

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A saddle of lamb is great for this dish – it’s perfectly shaped and ideal for stuffing. A wonderfully seasoned stuffing consisting of spinach and pine nuts, combining excellent with feta cheese, really complimenting the lamb. An excellent tip is to tie the lamb together carefully with the butcher string to control your portion sizes into nice thick chunks, and make it easier to slice. This is lamb cooked to the next level.

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Get the recipe for Sweet Potato and Coconut Bread at http://allrecipes.com/Recipe/Sweet-Potato-and-Coconut-Bread/Detail.aspx

Watch this video to see how to turn mashed sweet potatoes into a sweet dessert bread. For extra texture and crunch, we throw in flaked coconut and chopped walnuts and then sprinkle in the season’s favorite spices – ground cinnamon and nutmeg.

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The Lower East Side of Manhattan has been a hotspot for NY dining for quite some time now, but there are still lesser-known gems in the neighborhood. For this episode of Chef’s Night Out, we tag along with Leah Cohen—owner and executive chef of Pig & Khao—to her favorite local spots. After jumping on the line real quick, Leah and her crew head out from Pig & Khao just down the street to Taquitoria for some taquitos and rum ‘n’ cokes. Then it’s off to Edi and the Wolf a few avenues over for some spaetzle, schnitzel, white wine, and whiskey shots (this is where things begin to get fuzzy for Leah). Next, the crew hops in a cab to visit their friends at Black Crescent and see how their renovations are going, and after stumbling in and stumbling out, Leah walks back over to Pig & Khao and is welcomed by a party very excited to see her. She starts to cook some pad Thai, but thankfully, her staff is there to help out and finish it off.

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