We called the Terrace Pointe Café and spoke with a very helpful gentleman, Steven, who had a word with the chef for us. The key information you need to know, we feel, is the brand of oatmeal they use, which turns out to be McCann's Irish Oatmeal, specifically their Steel Cut Oats, which they've been making for over 150 years. Here's the link to their own page of Preparation & Tips (note that they take longer to prepare than the more common rolled oats and overnight soaking is recommended).
Your request inspired us to go through other QoD submissions on file, plus the archives, since we've been asked for a few recipes over the years and figured this was a good time to share some of the others again. While some, like the recipe for the black bean soup served in the Charcoal Room of the old Hacienda (the original one on the Strip that sat on the land now occupied by Mandalay Bay), proved sadly elusive, we can help you out with various other delicacies, from the Star Trek Experience's Warp Core Breach cocktail to the Stardust's chili.
Here they are (and our apologies for the mixed measurements, but these are reproduced exactly as the chefs/bartenders presented them to us, which also means that sometimes the quantities are kind of in industrial proportions, like the desserts we list, so you might want to reduce the ingredients proportionately):
Le Cirque's Chocolate Soufflé
Egg white 1000 grams Chocolate (bittersweet) 500 grams Egg white powder 50 grams Sugar 200 grams Powder sugar 50 grams
Preheat oven to 375°F. Mix egg-white powder with powdered sugar, together with a little of egg white. After you mix, heat it up in a bain-marie. When hot, combine with the egg white and make a French meringue with regular sugar. Melt chocolate in bain-marie and pour into meringue, then mix it for 3-4 seconds. Butter and sugar the soufflé dish, pour in the mixture, and bake in the middle of the oven until it/they rise (timing depends on whether you use a large soufflé dish or individual ramekins. If you reduce these quantities by 75%, you're looking at a cooking time of approx. 25 mins., or 12-15 minutes per individuallly-sized serving -- we think. If unsure, check against another recipe but whatever you do, don't open the oven door to investigate, or you'll be looking at a chocolate pancake).
Stardust's International Palms Café Chili (courtesy of Chef Rocky)
Ingredients:
Ground beef (medium grind) — 3 pounds Kidney beans — 2 regular size cans (rinsed) Whole pinto beans — 2 regular size cans (medium spice) Diced tomatoes — 2 regular size cans Whole white onion — diced Beef stock Granulated garlic Tabasco sauce Chili powder Water
Method:
Add ground beef to skillet and simmer for approx. 5 minutes; pull and drain grease, return to heat, and add diced onions, 1 teaspoon garlic, 1 teaspoon chili powder, and 1 teaspoon Tabasco sauce. Allow to simmer for 5 minutes.
While still simmering, add diced tomatoes, kidney and pinto beans, and 3 ounces beef stock. Add 24 ounces of water and let simmer for 15 minutes or until desired consistency.
* Note: If needed, add beef stock and additional spice for desired taste. For spicier chili, add three fresh finely diced jalapeno peppers while cooking.
Warp Core Breach (courtesy of the Star Trek Experience)
Designed to be consumed by two or more people, the drink consists of 10 ounces of five different flavored rums in roughly equal proportions. 1 oz. each of Bacardi Limon, Select, 151, and Spice; 4 oz. each Bacardi Light, Razzmatazz liqueur*; add 2 1/2 bottles Sobe (*you can probably substitute Chambord, if that's what you have to hand).
Then, for the pièce de résistance, add a few chips of dry ice to create the cascading smoke effect. Note: As dry ice is colder than -100° Fahrenheit, it can cause
