Taste With The Eyes

Sadelle’s Elvis Sundae

Sadelle's Elvis Sundae

🍨🎸 Sadelle’s Elvis Sundae 🎸🍨

Few celebrity food favorites are as iconic as Elvis Presley’s love of peanut butter and bananas. Over the years, the combination has taken on a life of its own, becoming known simply as “Elvis” on dessert menus across the country.

Whether served in a sandwich, milkshake, cupcake, or sundae, the pairing evokes a bit of rock-and-roll nostalgia. At Sadelle’s Café Las Vegas, those classic flavors are reimagined with peanut butter cookies, caramelized bananas, vanilla ice cream, and chocolate sauce for a dessert that’s irresistible.

Sadelle's Elvis Sundae The sundae starts with creamy vanilla ice cream, then layers on quartered bananas that have been caramelized on the cut side until golden. A generous swirl of whipped cream is topped with chocolate chips and a drizzle of caramel sauce, while warm chocolate sauce is served in a silver pitcher for pouring over each serving just before digging in.

Make the Elvis Sundae at Home

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Mexican Shrimp Cocktail (Coctel de Camarón)

Mexican Shrimp Cocktail
🇲🇽 🍤 🌶️ 🥒 🍋‍🟩
Coctel de Camarón

This Mexican Shrimp Cocktail came together on a warm Las Vegas afternoon when something cool, bright, and satisfying sounded far more appealing than a heavy meal. Chopped shrimp are folded into a zesty chili-lime sauce with finely diced white onion, jalapeño, sweet cherry tomatoes, and crisp cucumber. A small amount of olive oil gives the sauce a soft, almost dressing-like body that clings nicely to the iceberg.

Presented in cocktail goblets over shredded iceberg lettuce, it’s a chilled, refreshing dish that feels perfect for a light lunch, casual starter, or warm-weather entertaining. Crisp crackers on the side complete the experience.

Mexican Shrimp Cocktail Recipe

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Smoky Mahi Mahi Rice Bowl, Smashed Cucumber

Smoky Mahi Mahi Rice Bowl, Garlic Butter, Smashed Cucumber

Smoky Mahi Mahi Rice Bowl
🌶️ 🐟 🍚 🧄 🥒
Paprika-Seared Mahi Mahi, Brown Rice
Garlic Butter, Smashed Cucumber

Smoky paprika-seared mahi mahi is paired with a warm garlic butter pan sauce, lemon, and parsley, then served over brown rice for a simple, satisfying bowl.

The fish is cut into generous pieces, seasoned with paprika and salt, and seared in olive oil and butter until just cooked through, building flavor in the pan before being finished with minced garlic and citrus.

To balance the richness of the butter sauce, a smashed cucumber side is tossed with light soy sauce, rice vinegar, olive oil, sesame seeds, and chile flakes. Served alongside the rice rather than on top, it keeps its crunch and brightness, offering a cool contrast to the warm fish and sauce in every bite.

Smoky Mahi Mahi Rice Bowl Recipe

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Fresh Fettuccine with Stracciatella, Blistered Tomatoes, and Basil

Fresh Fettuccine with Stracciatella
🍝 🍅 🌿 🍝
Blistered Tomatoes, Basil, Toasted Breadcrumbs

Sweet blistered tomatoes, whole basil leaves, savory anchovies, bright lemon, and creamy stracciatella come together in a pasta that feels both rustic and refined. A layer of stracciatella beneath the fresh pasta and a generous dollop on top create a luxurious contrast to the warm fettuccine, while crispy breadcrumbs add texture and crunch.

Fresh Fettuccine with Stracciatella, Blistered Tomatoes, and Basil

Fresh Fettuccine with Stracciatella Recipe

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Black Beluga Lentil Soup, Black Garlic, Black Vinegar

Black Beluga Lentil Soup
🥣 🐳 🥣
Black Garlic, Black Vinegar

Black beluga lentils, aged black garlic, and Chinese black vinegar create a deeply savory soup with an intriguingly dark hue. Served with blackened rustic bread and a glass of Keenan Merlot, it makes for a dramatic and satisfying meal.

The ingredients work in harmony both visually and on the palate. Black beluga lentils provide an earthy foundation, while aged black garlic contributes mellow sweetness and deep umami notes. Dark soy sauce enhances the soup’s savory character and helps achieve its dramatic color, while Chinese black vinegar adds subtle complexity and a gentle lift.

Black Beluga Lentil Soup, Black Garlic, Black Vinegar

Although delicious with the lentils left whole, the soup truly comes into its own when puréed until velvety smooth. The transformation creates a luxurious texture and deepens the color, allowing the flavors to meld into a cohesive whole. Finished with freshly ground black pepper, the soup gains a touch of warmth and spice that balances its savory depth.

Black Beluga Lentil Soup Recipe

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