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Casino, Restaurante y Bar situado en el centro comercial El Tesoro de Medellín, Colombia.
Futur2 se expande al otro lado del océano.
Con una superficie de más de 1000 metros cuadrados incluye una elegante zona de bar y restaurante.
In the lobby. A very opulent casino, resort and shopping centre designed to look like Venice. More photos to come later!
The Crown Casino celebrating it's 10th anniversary with fireworks launched from the Yarra River.
At night on the hour, each hour, there is a small fire display jetting from pillars on the Crown side banks of the river. I've been trying to photograph these fairly unsucessfullly for a few days now. Had a little more luck with the fireworks.
Even though Deauville does have a slightly shabby feel to it these days, the sign was working fine -- it's animated, and in this shot I just happened to catch it with only the N lit. But I liked it that way.
This is the casino in Moncton, NB Canada that I stopped at on my way back from Matt and Chris' place in Halifax. I ate a tasty veggie wrap here, and then plugged $26 into various penny slot machines...unfortunately, the Craps table was unmanned that day =[
plafones decorativos en el techo del antiguo Casino de Oaxaca, hoy Teatro Macedonio Alcalá. Ciudad de Oaxaca, México.
Clams Casino
4 Servings
INGREDIENT AMOUNT
Bacon (1/4 in dice) ¼ cup
Shallots (minced) 2 TBS
Garlic (minced) 1TBS
Red Bell Peppers (¼ in diced)¼ cup
Green Bell Peppers (¼ in diced)¼ cup
Flat leafed Parsley ( minced)1TBS
Lemon Juice 1TBS
Butter ( unsalted, melted)½ cup
Bread crumbs (dry) 1 cup
S&BP TT
Littleneck or Cherrystone Clams24
Rock SaltAs needed
Lemon ( cut in half, wrapped in cheesecloth)2
Procedure
1)Preheat the oven to 400°F .
2)Cook the bacon over medium heat until fat is completely rendered and bacon is crisp.
3)Add the shallots, garlic, and peppers to the bacon and sauté over medium heat for approximately 2 to 3 minutes or until peppers are tender.
4)Add the parsley, lemon juice, butter, and bread crumbs; combine well and season to taste.
5)Cool the bread-crumb mixture, set aside.
6)Open the clams with a clam knife and discard the top half of the shell. Loosen the meat from the lower shell with the clam knife. Leave the clams in the shell. (Alternatively, steam the clams for about 5 minutes until their shells just begin to open. Set aside to cool. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.)
7)Place the clams on a baking sheet and top each clam with 1 tablespoon of the bread-crumb mixture.
8)Bake the clams until they are thoroughly cooked and the bread-crumb mixture is crisp, approximately 5 to 8 minutes.
9)To serve, place 6 clams on each warmed plate atop some rock salt to anchor it in place.
10)Garnish each portion with lemon half wrapped in cheesecloth.
Votre soirée casino!
INFO : www.huguespomerleau.com
514-954-9300 Montréal
418-686-5162 Québec
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