THE WIENER’S CIRCLE, RED ROCK RESORT, 11011 W. CHARLESTON BLVD.
The Wiener’s Circle, an offshoot of the famous Chicago hot-dog joint, opened earlier this month in the casino between the sports book and the poker room. Like the original in the Lincoln Park area of Chicago it specializes in char-grilled hot dogs and burgers, but unlike the original, it has a family-friendly atmosphere without the late-night tradition of verbal abuse. Two locations at the Santa Fe also are planned. Here’s a sample of the menu:
Breakfast: Wiener, egg and cheese sandwich, $4.99; bacon, egg and cheese sandwich, $5.99; Krispy Kreme Doughnut sandwich with bacon, egg and cheese, $7.99; Taylor ham, egg and cheese sandwich, $8.99; Krispy Kreme Doughnut, $1.25.
Lunch and dinner: Char dog, $4.99; double char dog, $6.99; char cheddar dog, $5.99; char Polish, $6.99; double cheddar dog, $7.99; Vienna Red, $4.99; double red hot, $6.99; char burger, $5.99; char cheddar burger, $6.99; double char cheddar burger, $9.99; char house-made veggie burger, $7.99; char turkey burger, $5.99; wieners in a blanket, $4.99 for six, $10.99 for 12; chicken fingers, $6.99; 1 pound of fries, $2.99; 1 pound of fries with cheddar cheese, $4.99.
Hours are from 9 a.m. to 11 p.m. daily. Call 702-823-4700 or visit TheWienersCircleLV.com.
NEW BOOKS FOR COOKS
1 head garlic, cloves peeled and destemmed
Per 1 cup of pickling liquid:
Water, as needed
Apple cider vinegar, as needed
1 3/4 ounces granulated sugar, or more as needed
2 tablespoons kosher salt, or more as needed
Place the garlic cloves in a jar or container that just holds them and cover with water. Retain the garlic in the jar and pour the water into a measuring cup. Note the amount. Discard half of the water and add an equal amount of vinegar. Set aside.
In a medium saucepan over medium-high heat, place the sugar and 1 tablespoon of the water. Do not stir; instead, swirl the pan lightly and heat the mixture for 4 to 6 minutes, until a light amber caramel forms.
Add the garlic cloves and salt to the saucepan and stir to coat the garlic with the caramel. Cook for 2 minutes, until the caramel turns slightly darker.
Add the reserved water and vinegar mixture to the saucepan. Reduce the heat to medium and simmer for 15 to 20 minutes, until the liquid reduces to a syrupy consistency and the garlic is soft. Taste the pickling liquid and re-season as necessary. Remove from the heat and set aside to cool to room temperature.
Transfer the mixture to a large food-safe plastic container. Weigh down the garlic cloves as needed to keep them submerged in the liquid. Seal the container.
Store in the refrigerator two to four days or until pickled. Serve cold with a charcuterie tray.
Makes 10 to 20 cloves of pickled garlic.
Recipe from “Charcuteria: The Soul of Spain” by Jeffrey Weiss (Agate Publishing, $39.95).
— Heidi Knapp Rinella