Nevada (U.S.) 28 September 2024

Nevada is located in the continent of North America. It has Oregon and Idaho to the north, Utah to the east, Arizona to the south, California to the southwest and west.

It gained statehood on 31 October 1864 and is #36 out of 50 states.

The capital is Carson City.

The climate is semiarid in the west, with the driest region in the southeast. Temperatures vary from 20F~mid-80’s.

The top ten favorite foods are Thai cuisine, shrimp cocktail, chicken wings, chateaubriand, onion rings, sushi, paella, prime rib, hamburgers, and buffet food (https://www.onlyinyourstate.com/food/nevada/iconic-foods-nv).

https://www.britannica.com/place/Nevada-state

THE BEST BARBECUE CHICKEN WINGS (https://thetipsyhousewife.org/2024/01/30/the-best-barbecue-chicken-wings/):

• 18 oz. bottle of Open Pit Original BBQ Sauce
• ¼ C honey
• 1 TBSP brown sugar
• 1 TBSP soy sauce
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp dried oregano
• ¼ tsp black pepper
• ¼ to ½ tsp Chinese Five Spice
• 1 TBSP kosher salt
• 6 C water
• 12 to 18 smaller size chicken wings
• 3 TBSP butter

1. Fill a large bowl with the 6 cups of water and the 1 TBSP of the salt, stir to dissolve the salt.
2. Add your chicken wings and allow them to sit in the salt water on the counter for about 30 minutes.
3. In a bowl, add your barbecue sauce, honey, soy sauce, brown sugar, onion and garlic powder, oregano, black pepper and the Chinese five spice and stir well until combined.
4. Add the Chinese five spice a little at a time and add more if you want. The spices can be adjusted to your preference. Taste as you go and adjust.
5. After the chicken sits in the salt water for 30 minutes, drain this carefully.
6. Spread some paper towels on a baking sheet and add the chicken wings and blot them dry. Make sure you are careful when pouring out your salt water from the chicken, wash and sanitize the bowl and sink after to prevent cross contamination.
7. Heat your oven to 425F degrees.
8. Cover another sheet pan in foil and then add the chicken wings.
9. Melt the butter and brush each wing with butter. Discard the butter after doing this.
10. Season the wings lightly with some black pepper and onion and garlic powder.
11. I separate about ¼ cup of the BBQ sauce to use for serving and then use the rest for basting.
12. Pull the wings from the oven after the first 8 to 10 minutes, flip over and baste the backs.
13. Bake for 6 to 8 minutes and take them out, flip then again, baste with the BBQ sauce and bake again 8 to 10 minutes. (I repeat tis one more time, ending with the wings being right side up and baste them one last time and bake until the sauce is sticky and slightly crispy).
14. Remove from the oven and serve.

The BBQ on this is amazing!! I also LOVE Five Spice!!!

OLD FASHIONED ONION RINGS (https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/):

• 1 large Vidalia or other sweet onion
• 1 quart oil for frying, or as needed
• 1-1/4 C all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 C milk, or as needed
• 1 large egg
• ¾ C dry breadcrumbs
• 1/8 tsp seasoned salt, or to taste

1. Slice onion into ¼-inch-thick rings
2. Heat oil in a deep fryer to 365 degrees F.
3. Place a wire rack over a sheet of aluminum foil.
4. Prepare breading station by setting out 3 wide, shallow dishes.
5. Whisk flour, baking powder, and salt together in the first dish.
6. Whisk milk and egg together in the second dish.
7. Place breadcrumbs in the third dish.
8. Dip each onion ring into the flour mixture, turning several times until fully coated with flour.
9. Transfer to the egg mixture and use a fork to turn until coated.
10. Lift onion with the fork and shake gently so excess liquid drips back into the dish.
11. Place the onion in the breadcrumbs and turn several times to coat, scooping crumbs over the ring if necessary.
12. Lift again with the fork, tap any excess breadcrumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
13. Deep fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes.
14. Drain on paper towels while you deep fry the remaining rings.
15. Sprinkle with seasoning salt before serving.

First time making onion rings!! I was really happy with them and they tasted great!!!

GATEAU BASQUE (https://www.askchefdennis.com/gateau-basque/):

Custard:

• 1-1/2 C whole milk
• ¾ C heavy cream (or whole milk)
• 2 tsp vanilla bean paste or vanilla extract
• ½ C granulated sugar
• ½ C cornstarch
• 3 TBSP all-purpose flour
• 6 large egg yolks
• 2 large eggs
• Confectioner’s sugar for garnish

1. Add the whole milk, heavy cream, and vanilla bean seeds (or vanilla extract) to a medium saucepan over medium heat and heat until very hot, but do not let it scald or boil.
2. In a medium bowl, add the granulated sugar, cornstarch, all-purpose flour, egg yolks, and eggs. Whisk to combine.
3. Slowly add the hot milk mixture to the egg mixture whisking continuously until it has been fully incorporated.
4. Return the pastry cream mixture to the saucepan and cook over medium heat, whisking constantly, until bubbly and very thick (3-5 minutes).
5. Remove the pan from the heat and transfer the pastry cream to a large heat-proof bowl.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the top of the pastry cream.
7. Let the pastry cream cool to room temperature before using (about 1 hour).  

Cake:

• 1 C unsalted butter, softened
• 1-3/4 C granulated sugar + 2 TBSP
• 3 large eggs yolks
• 2 large eggs
• 3-3/4 C all-purpose flour
• 1 TBSP baking powder
• 1-1/2 tsp coarse sea salt or kosher salt
• 1 TBSP water

1. Add the all-purpose flour, baking powder, and salt to a large bowl and whisk to combine. Set aside until needed.
2. Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed until fluffy (3 to 4 minutes), stopping to scrape the sides and bottom of the bowl as needed.
3. Add the large egg yolks, and two whole eggs, one at a time, to the creamed butter, beating well after each addition.
4. Reduce the mixer speed to low speed and gradually add the flour mixture to the wet ingredients, beating just enough to combine and form the dough,
5. Turn the Basque dough out on a lightly floured work surface and shape it into 2 disks.
6. Wrap each disk in plastic film wrap and refrigerate for at least 1 hour.
7. Grease a 9-inch springform pan and dust it with flour. Set aside until needed.
8. On a lightly floured surface, roll out one dough disk (using a rolling pin) into a 12-inch circle.
9. Transfer the dough to the prepared springform pan, pressing into the bottom of the pan and up the sides.
10. Refrigerate for at least 30 minutes.
11. Pour the pastry cream filling into the chilled prepared crust and refrigerate for 30 – 60 minutes
12. Roll the remaining dough disk into a 12-inch circle.
13. Place the top crust over the filling.
14. Crimp the edges of the dough to seal the cake, then trim off any excess dough.
15. Refrigerate for at least 30 minutes before baking.
16. Preheat the oven to 400 F.
17. In a small bowl, whisk together 1 TBSP of water and one egg to make an egg wash.
18. Brush the top of the dough with the egg wash.
19. Place the springform pan on the center rack of the preheated oven and bake for 20 minutes.
20. Reduce the oven temperature to 350 F and continue to bake for an additional 25 minutes. The cake should be golden brown, but if the cake starts to get too brown, cover it with aluminum foil.
21. Remove the cake from the oven and allow it to cool on a wire rack in the pan for 10 minutes. Then carefully remove the ring from the pan and allow it to fully cool on the wire rack.
22. Transfer the cake to a serving dish and dust with confectioners’ sugar before serving.
23. Serve with fresh raspberries and enjoy!

Here is how my Gateau turned out. First time making it, and will try it with fresh raspberries now!!

Here is my overall meal!!!!

I decided that since I have Africa, Asia and Europe left for the continents, that I would start throwing in the 50 U.S. states and the 12 remaining Canadian Provinces. I was able to get on the site for the U.S. States from “Only In Your State” Website, and for the Canadian Provinces from the “Eat This Town” Website. Hope you enjoy this extra!!