I'm BACK!

Hello hello hello!!!  


I know...it's been a really long time since I've been actively writing on my blog, sharing new restaurants and recommendations with all of you.  Some of you may be wondering why I've been on a hiatus, others of you may not really give a sh*t...but either way...I'm going to tell you what the hell has been going on with me.  


Some of you may not know this...but I have moved back to Vegas. I've had some personal struggles, which I don't need to get into full detail...but just like many others in this country...times are tough man!!!  So...I haven't had the ability to run out and eat all the time, or check out really cool places that might cost more.  I've had an amazing amount of support from my family and great friends...you know who are you...and I thank them all for being here for me through thick and thin. 


But now that I am slowly getting back on my feet, I am BACK!  And I'm ready to eat, write and eat some more.  Oh...and share it with all of you of course!


Now...some of you may know...I have taken on a PT job as a demo girl...so every once in awhile you may be reading not just Dining with Doreen stuff...but my adventures "Beyond the Hairnet", so stay tuned for days of cooking up random food and the crazy sh*t people say to me as they sample like ravenous animals who've been starving for months on end.


To catch you all up to speed on what I'm currently working on...staying active on the Vegas Morning Blend, a local morning show here in Las Vegas.  You can watch all the videos and get the recipes online.  Hey...if anyone out there knows of some great companies that would like to be my sponsor...please email me or my manager Tony Felice!!!  I am still shooting videos here in Vegas with my bad ass, super talented, camera/sound/editing genius, Jenn Nguyen!  She is amazing and I love her work and hope to continue a very long partnership with her.  Stay tuned...we will be filming at Pop Up Pizza next week!!  


I have some other BIG BIG BIG projects waiting in the wings, which I can't really disclose...but when the time is right for it all to fall into place...I know that it will.  I have faith and I pray daily and work hard to work towards all my goals.  I'm also working on a cool ebook and collaborating with my friend Chef Jay Terauchi, so stay tuned for that as well.  


I have missed all of this...the eating, the writing and the feedback from all of you.  But fret no more...I am here and I'm ready to bring you guys Las Vegas finest eateries or maybe some so not...but none the less...places worth trying.


My first post is coming soon.  

Happy Father's Day Dessert!

Another fun morning with Dao and Shawn on the Vegas Morning Blend!!  I was asked to whip up a delicious dessert for dear old dad and I brought out an oldie but goodie with a few changes to make it faster and easier! 

Here's the video from this morning.

http://www.vegasmorningblend.com/videos/158437595.html

And here is the recipe so you can make it yourself!  If you love lime...this has got a great lime zing to it!

White Chocolate-Key Lime Mousse Pie

With Fresh Strawberries

Recipe Courtesy of Chef Doreen Fang

Serves 8

Ingredients

Crust

1 ½ cups          Graham-cracker crumbs

7 Tbsp              Unsalted butter, melted and cooled

3 Tbsp              Sugar

Filling

½ cup              Fresh Key Lime juice

1 tsp                 Unflavored gelatin

1 cup               Chilled heavy whipping cream

5 oz                  White chocolate, chopped or chips

1 tsp                 Grated lime peel

6 Tbsp              Powdered sugar

3 Tbsp              Sour cream

Topping

2 – 12 oz basket Strawberries, hulled, dried and sliced

1/3 cup (approx) Seedless strawberry jam

Mint for garnish

Preparation

Crust

Pre-heat oven to 375 degrees.  In a medium bowl combine the graham-cracker, sugar and melted butter and mix well till thoroughly combined.  Press mixture into a 9 inch pie plate.  Bake till lightly brown, approximately 10-12 minutes.  Remove and allow to cool completely on a wire rack.

Filling

Put lime juice in a small bowl and sprinkle the gelatin over the juice.  Let it stand for 10 minutes to soften the gelatin.  In a medium sauce pan, bring ¼ cup heavy cream to a simmer.  Reduce heat to low and add the white chocolate; stir until melted and completely smooth.  Add the lime/gelatin mixture.  Stir till the mixture completely dissolves with the white chocolate mixture; add the lime peel, mixing thoroughly. Transfer to a med/large bowl and chill mixture, stirring often, until the mixture is cold and has thicken but not set yet.  About 45 minutes. 

Beat the remaining ¾ cup of cream, powdered sugar and sour cream to medium-stiff peaks in a medium bowl over an ice bath.  Fold the whipped cream mixture into the white chocolate/key lime mixture till fully incorporated.  Spoon the mousse into the crust, spreading it evenly across the crust.  Chill mousse till it sets, approximately 4 hours.  This can be made a day in advance. Covered and refrigerated.

Topping

Melt jam in a small sauce pan over low heat, stir often.  Allow to cool.  In a large bowl, add the strawberry slices and add the melted jam and using a rubber spatula, gently fold the jam and strawberries; covering all the slices with jam.

Starting with the outside edge closest to the crust, arrange the berries slices one at a time, with the tips facing outward, making a circle.  Once you’ve gone all the way around you will begin the next layer, slightly overlapping the next layer of berries on top of the last layer.  Continue laying out the berries in a circle as they get smaller and closer to the center and end with a few berry slices in the middle.  You are creating a flower and the slices are the “petals”.  

Again, this can be done about 3 hours prior to serving.  Keep covered and refrigerated. 

Garnish with mint prior to serving.

Slice, serve and enjoy!