Archive for the ‘Miami Dish’ Category
- * * * Photo by David Siqueira (stock.xchang)* * *
Here are some deals going on at local restaurants this week:
Name Your Own Price at Pardo’s Chicken
Pardo’s Chicken is letting customers name their own price for Tuesday’s lunch–a Peruvian-style rotisserie chicken meal.
When: Tuesday, Feb. 23 from 11:30 am to 3:30 pm
Where: Pardo’s Chicken, 2312 Ponce de Leon Boulevard, Coral Gables
How much: You decide.
Name Your Own Price at Morena Restaurant
“Name your own price” may be a trend. When you call ahead at Morena Restaurant to make a reservation and mention the promotion, you will be allowed to pay what you consider a fair price for menu items. Morena Restaurant is running the promotion to highlight Chef Hector Diaz’s (Maya Tapas & Grill) new Spanish and Argentine menu. Menu items include four-cheese risotto with truffle aioli, braised short ribs, and Black Angus skirt steak with sweetbreads in lemon butter sauce.
When: Through Feb. 28
Where: Morena Restaurant, 1334 Washington Avenue, Miami Beach
How much: You decide.
- Shrimp shumai/ Joan Ho (stock.xchang)
Maki Madness
For $12.95, Sushi Maki diners can choose three items for this fixed-price menu deal. The deal is “here to stay,” according to the folks at Sushi Maki. Maki Madness is available only at the Coral Gables, Pinecrest, and South Miami locations. First course choices are miso soup or green salad with ginger dressing. Second course choices are edamame, chicken gyoza, shrimp shumai, seafood sunomono, or hiyashi wakame. The third course selections are the spicy tuna roll, dragon roll, JB tempura roll, university roll, or crunchy roll.
When: Indefinitely, for lunch or dinner
Where: Sushi Maki locations in Coral Gables, Pinecrest, and South Miami
How much: $12.95 for three-course menu
The Blissful 60 at Area 31
During this weekday happy hour, bar bites are $6 and selected drinks are $5. Bar bites include parmesan fries and olive oil, fritto misto, white fish ceviche with aji amarillo and passion fruit, Iberian pork paletta with Manchego, and lightly fried sweet peppers with sea salt and olive oil. Cocktails include the “31″ Manhattan, Temptation, and Epic Sunset. Some beer and wine selections are also available for $5.
Here is Mango & Lime’s account of her happy hour visit to Area 31 last summer. You can also learn more about Area 31’s sustainable seafood menu here.
When: Mondays through Fridays, 5 pm to 7pm
Where: Area 31 (16th floor of Epic Hotel), 270 Biscayne Boulevard Way, Miami
How much: $6 for bar bites, $5 for selected cocktails, wine, and beer
- * * * Photos by David Samayoa * * *
Here are some photos from the chocolate buffet at Cantina Beach (Ritz-Carlton Key Biscayne). French pastry chef Patrick Lassaque and assistant pastry chef Bethany Haltibeitel took three days to prepare the spread.
It was $22 per person for the dessert buffet. I skipped the fancy meal for Valentine’s Day (opting instead for a cheap meal at a chain restaurant) and went straight for the fancy dessert. I sampled eclairs served with Cocoa Krispie-like croquants, chocolate covered strawberries, gianduja (chocolate and hazelnut) cheesecake, financier with chocolate, and a coco crumble with spicy ganache. My favorites were the chocolate covered strawberries and a milk chocolate mousse with passion fruit cream on the bottom.
- Milk chocolate mousse with passion fruit cream
Other desserts I didn’t get to try were white chocolate panna cotta with fresh raspberry, vanilla creme brulee and bittersweet chocolate mousse, white chocolate lollipop hearts, chocolate pound cake, and caramel and milk chocolate test tubes.
- Chocolate covered strawberries
It’s hard to overindulge in chocolate like I might at a regular buffet. The nachos and salsa that were orginally brought to our table were actually a fitting palate cleanser, along with the glass of malbec that I ordered.
- White chocolate panna cotta with raspberries
A complimentary shot of Agavero, a tequila liqueur infused with damiana (a reputed aphrodisiac), was included in the price. I am partial to tequila, so I enjoyed the sweet and smooth sample. Reps from Gran Centenario also distributed shots of Rosangel, the tequila infused with hibsicus or jamaica. This tequila also went down smoothly, with perhaps the faintest hint of hibiscus.
- * * *Sushi rolls in a row/ Rob Owen-Wahl (stock.xchang) Photo of uramaki roll on home page by Erik Araujo/stock.xchng* * *
My picks for some intriguing food events coming up. Note that these events require advance reservation.
WEDNESDAY 2/24
Potato Pandemonium at Possum Trot Farm
Yes, potatoes are actually locally grown. Chef Robert Barnum will prepare a unique potato menu, including potato salad with carambola relish, smoked potatoes, individual potato souffles, and potato pancakes topped with passionfruit sauce. You can check out the full menu here. Read about Chef Barnum’s potato prep in Redland Rambles blog. Guests will also sample Barnum’s selection of homemade tropical fruit wines. If you arrive early, Barnum will provide an informal lesson on unusual uses of local ingredients. You must RSVP and purchase tickets by Saturday, 2/20.
When: Wednesday, 2/24 at 6:30 pm
Where: Possum Trot Tropical Fruit Nursery, 14955 SW 214th St, Homestead
How much: $100 per person
FRIDAY 2/26
Cooking Class: Sushi Round the Clock
Chef Johnson Teh teaches tricks to making sushi in this is a hands-on class. He starts with the basics and will teach students how to make an assortment of rolls. At the end of the class, enjoy your handiwork. Teh is the chef at one of go-to neighborhood restaurants, Lan Pan Asian, as well as Yuga and Gourmet Fuel in Coral Gables. Registration required by Friday 2/19.
When: Friday 2/26, 10 am to 1 pm
Where: Fairchild Tropical Botanic Garden,10901 Old Cutler Road, Coral Gables
How much: $45 for members of Fairchild, $60 for non-members
- * * * Tilapia in serrano cream sauce with tangerine, radish, and red onion salsa./ David Samayoa * * *
Here’s where I tell you what I’ve done with the produce from my Redland Organics CSA half-share and what I plan to do. I also share links for recipes that I look forward to trying.
This is a hypothetical exercise this week since I didn’t get a box. (I’m alternate weekly boxes with my aunt.) However, I have some ideas up my sleeve to share with you.
Cilantro, Radishes and Ponkan Tangerines (and Scallions)
Fish Tacos in Serrano Cream Sauce
(Recipe from Epicurious)
I made these last week, so I was also able to use my scallions, which are only part of the full share this week. You might have some left over though.
I substituted tilapia for the flounder, because I like the flavor and texture of tilapia in fish tacos. There were no jalapenos at the store, so I went for the hotter serranos. I used only one serrano, but the sauce was quite mild; it could have used more heat. These fish tacos were a hit–I would definitely make them again.
Tangerine, Radish, and Red Onion Salsa
I topped the tacos with a salsa of chopped cilantro, thinly sliced radish, chopped red onion, sea salt, generous lime juice, and halved tangerine slices. I seeded most of the tangerines as I sliced them. I let the salsa sit for half an hour while I prepared the fish.
To keep your cilantro fresh longer: Fill a glass with about an inch of water. Place the cilantro in the glass and loosely cover with plastic wrap or a plastic baggie.
Ponkan Tangerines
These are a perfect snack, so there’s not really a need to do anything with them. However, they were also tasty (despite the seeds) in the recipe above and the salad below.
Salad with Radish and Red onion
I used another tangerine in a salad of greens, thinly sliced red onion, and radish, topped with poppy seed dressing. I wanted to make my own, using this recipe, but ended up using store-bought. Quick and tasty, with a variety of textures.
Spring Onions
Grilled Spring Onion with Romesco Sauce and Fried Egg (Food for Thought)- The show Spain…On the Road Again has re-awakened my love of Spanish food, so I was much inspired by reading Food for Thought’s preparation. This would make a lovely, leisurely breakfast.
Romesco is also tasty with other vegetables like asparagus, peppers or broccoli, or with simple crusty bread.
Cheddar Beer Soup with Melted Leeks (from Florida Table)- I think the spring onions would work nicely in this hearty, indulgent soup.
Komatsuna
Blanch and freeze for later use
My aunt was wondering what to do with all of her greens, since she didn’t foresee being able to use them all this week.
My solution for any greens I don’t anticipate being able to use early in the week is to blanch and freeze. Sure, the point is to enjoy the freshness of the produce, but if I’m not going to have time to prepare greens, then I don’t want to waste them.
Simply boil enough water to cover the greens. Add a tablespoon of coarse salt for every quart of water you use (or to taste.) Some cooks heavily salt the water, but it’s up to you. Plunge the greens into the boiling water until bright and half done (no longer than a minute or so). Then plunge into ice water. Pat the greens dry. Freeze them to use later.
I did this with my broccoli raab, which can be quite bitter if you don’t blanch it first.
Thyme
Dried, frozen, preserved in oil
I’m going to experiment with preserving thyme. Many sources suggest hanging hardy herbs like thyme, oregano, and rosemary upside down in a dark, dry place for several days. I’m wondering how well this works in humid Miami, but I’m going to experiment with hanging some in the gas oven (when it’s off!). I’m also going to try freezing and preserving in oil with garlic and shallots.
Baby Arugula
Arugula with Macerated Anchovy, Olive Oil, Lemon, and Parmesan
I posted a recipe for a salad with anchovy and parmesan a few weeks back. The recipe is actually supposed to be for arugula, but it also was delicious with the komatsuna.
- Jerk pork tenderloin with star fruit relish/ David Samayoa
Star Fruit
The tree outside is replete with star fruit. So, I need to come up with some more ways to eat these guys, although they are quite refreshing out of hand.
Star Fruit Relish
I tried this relish a while ago and still love it. You can use star fruit, very thinly sliced pan-roasted red onions, avocado, lime juice and salt. You can also try lightly grilling or pan-frying the starfruit, although not for too long. Unfortunately, there might not be too many Florida avocados right now, so you can substitute with Haas. Serve over fish, jerk chicken, or jerk pork tenderloin.
Star Fruit Upside Down Cake (from Florida Table)
Canistel
Bill of Tinkering with Dinner and Caroline of Occasional Omnivore experimented by using canistel in recipes that call for pumpkin. Their preparations show that canistel can indeed be a versatile ingredient. Bill recommends roasting the canistel for half an hour at 350 degrees to bring out the flavor.
Curried Canistel Fritters (from Occasional Omnivore)
Canistel-Molasses Custard Pie (from Tinkering with Dinner)-Bill’s pre-baking of the canistel solves some of the structural problems I had with my own canistel custard.
Risotto with Broccoli Raab and Roasted Canistel (from The New York Times)-Thanks to Eating Local in the Tropics for directing me to this link. Inspired by these other bloggers, I’m wondering what that this recipe would turn out like using canistel in place of acorn squash. I can use my frozen broccoli raab from last week.
My picks for the most interesting food events this week….
WEDNESDAY 2/10
Sushi and Sake Tasting at Sushi Ko
Varieties of sake will be paired with sushi and Japanese snacks at this event hosted by blogger Sushi Pro (@sushi_pro). This event if open to hardcore sake fans, as well as those who are intrigued and want to learn more. RSVP required.
When: 7:30 pm
Where: Sushi Ko, 7971 SW 40th Street, Miami
How much: $25 for five kinds of sake, sushi, snacks, tax and gratuity. RSVP here.
WEDNESDAY 2/10
Dark Dining
Perhaps Miami’s getting a little faster at the trend curve (underground dinners, upscale food trucks), but “dining in the dark” is still unusual here. Chef Adrianne Calvo is an early adopter, bringing Miami (West Kendall, no less!) the dining trend that has already sprouted in San Francisco, LA, NYC, and parts of Europe over the past five years . It’s not for everyone. Those who don’t mind putting their fingers in their food, and who are able to put their trust in Chef Adrianne, will enjoy this kind of dining experience. The emphasis on actual sensuality (i.e. sticking your fingers in your food, actively tasting and smelling it, getting messy) might be just up your alley for a pre-Valentine’s meal. Wednesday’s menu will be an all-aphrodisiac dinner.
When: 7:30 pm
Where: Chef Adrianne’s Vineyard Restaurant and Wine Bar, 11510 SW 147th Avenue, West Kendall
How much: $50 per person, includes five-course dinner and two drinks. Reservations required: (305) 408–8386
- Chef Adrianne Vineyard Restaurant and Wine Bar/ David Samayoa
FRIDAY 2/12
Cobaya Gras!
Riding on the coattails of our New Orleans-mania, here is a dinner by the underground dinner club, Cobaya. “Chadzilla” and fellow New Orleans expat, Chef K, will prepare the meal. The site and menu are to be determined, but these events are popular and usually sell out the minute the email announcement goes out. This dinner is sold out as well. Lucky for you, there’s a lottery for six seats. You must RSVP to miamichowdown@gmail.com by Wednesday afternoon to be entered in the lottery for the remaining seats.
When: TBD
Where: TBD
How much: $50 per person, but you don’t need to pay unless you have a confirmed seat.
- Chocolate lollipops by Pastry Chef Patrick Lassaque of the Ritz-Carlton Key Biscayne/ Stephen Flint
SUNDAY 2/14
Cantina Beach Valentine’s Chocolate Buffet
Cap off your romantic dinner (whether you eat at home or dine out) with the dessert buffet at Cantina Beach. Pastry chef Patrick Lassaque will prepare a 20-foot spread of desserts made with chocolate, rose, lychee, almonds, and other ingredients. The dessert buffet also includes a complimentary glass of Agavero, a tequila liqueur which contains essence of damiana flower (reputed to be an aphrodisiac.) Reservations recommended.
When: 7 pm to 10 pm
Where: Cantina Beach at the Ritz-Carlton Key Biscayne, 455 Grand Bay Drive
Key Biscayne, FL 33149
How much: $22 per person for dessert buffet. Reservations at 305-365-4500.
SUNDAY 2/14
Hearts for Haiti: An American Dining Relief Benefit
Former Top Chef contestant and local chef Ron Duprat created a dining event to help benefit the people of his home country of Haiti. Participating restaurants around the country pledge to donate up to 10 percent of their proceeds to these charities: PADF, the Organization of American States, Hollywood Unites for Haiti, and Kinship Circle Animal Disaster Aid. Participating restaurants include Latitudes Beach Café at the Hollywood Beach Marriott (where Duprat is executive chef), Chef Allen’s (Aventura), Nilus Delights Bakery (Hollywood), Timo (Sunny Isles), and Trina (Fort Lauderdale).
When: All evening. Reservations recommended.
Where: Various locations. Click here for details.
How much: Varies.
- * * *These recipes can also be used for a Mardi-Gras-themed dinner./ David Samayoa* * *
I’m not a football fan at all. But the fact that this is a New Orleans-infused Super Bowl inspired me. One PR person suggested that Super Bowl parties may be second only to Thanksgiving in food consumption, according to Judy Walker of the Times-Picayune.
I’ve combed the web for great recipe ideas for a Super Bowl menu All of the football fans I know like to keep things simple…pizza, wings, and beer. However, just in case there are some of you out there who enjoy both cooking and football, here’s some ideas.
Also, since it’s already Mardi Gras season in New Orleans, you can use many of these recipes for a Mardi Gras-themed dinner or party.
Super Bowl (or Mardi Gras) Menu Ideas
Chicken and Sausage Jambalaya
(Recipe from Co0king Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans by Marcelle Bienvenue and Judy Walker)
If you love the food of New Orleans, you need to get Cooking Up a Storm. It’s a collection of favorite local recipes published in the New Orleans newspaper over the years. After Katrina, the Times-Picayune had some of the only remaining copies of treasured family recipes washed away by the storm. So they compiled them in this book.
This recipe, which you can find here, is for “brown jambalaya,” since there are no tomatoes.
It took about 45 minutes to prepare.
You can also make a red jambalaya recipe (with shrimp and tomatoes) using Bienvenue’s step by step pictures and directions.
Crunken Chicken
(Recipe from Word of Mouth’s Stand up and Get Super Bowl Crunk menu)
- courtesy of Word of Mouth
I haven’t tried this recipe yet, but it sounds mouthwatering. Here is the description from the blog:
Marinated in Abita Turbodog beer, bourbon, Steen’s molasses and cajun spices then grilled (or baked) in a bourbon-molasses bbq sauce…
You can find a whole Saints- inspired menu here, including duck nachos and cold crawfish dip, and a Colts-inspired menu, which includes mini-Reubens and corndogs.
Mardi Gras Chili
(Recipe from NOLA.com)
You can serve chili on its own, use as a dip for nachos, or top off hot dogs or potato skins.
Muffuletta Sandwich
(Recipe from Saveur)
This giant sandwich is a tailgating favorite in New Orleans. The muffuletta was invented at New Orleans’ Central Grocery and is still a year-round favorite. You can make it ahead of time, bring the whole loaf with you, and then chop into four or five giant sandwiches when you’re ready. Fans of cured meat rejoice!
Here’s another recipe for the muffuletta that may trace back to Mr. Lupo, the inventor.
Chips and Dip
Here are some ideas for that favorite Super Bowl snack:
Jerk and Brie Beef Dip with Sweet Plantain Chips -Since we’re hosting this year, we can also include some Miami style in the menu. Dinkinish O’Connor had some creative dip ideas in today’s Miami Herald.
Beer Cheese Dip in a Bread Bowl-Enough said.
- * * *photo by Stefan Glase (stock.xchang)* * *
Later this month, Slow Food Miami hosts a bike tour of Redland farms. I’ll spare you the cliches about guiltless eating and broken resolutions. I just think it sounds like a lot of fun!
You can rent bikes or bring your own. The ride starts with a stretch led by instructors from Equinox Fitness. On the way, there will be stops at:
Fancy Koi Farm-This aquaculture farm produces both ornamental and edible fish. Their edible fish include tilapia and freshwater lobster (Australian Red Claw).
Going Bananas-If you’ve been to a festival at Fairchild or Fruit and Spice Park, you’ve probably seen the Going Bananas tent. They grow and sell an impressive variety of banana and lychee plants.
Teena’s Pride-Teena Borek and her sons produce heirloom tomatoes, herbs, and lettuce.
The 7.5 mile ride concludes at Bee Heaven Organic Farm. Chef Kris Wessel (of Red Light) and Chef Kira Volz (of Creek 28) will prepare a locavore lunch at the farm.
Here’s a preview of the menu:
Key West Shrimp Fattoush
local heirloom tomatoes, goat cheese, cucumbers, & herbs
(Kira Volz)
Kris’ Hand Rubbed BBQ Ribs & Herb-tossed Home Fries
from the smoker
(Kris Wessel)
Andean Restorative Salad
quinoa (which contains all eight essential amino acids), chiles, red onions, herbs, and grilled local corn
(Kira Volz)
Local Fruit Pies by Chef Kris’ Aunt
The French Pastry Chef’s Local Strawberry Shortcake
Slow Food Miami has not set a price yet, but check their website soon to RSVP and for details on price of lunch and/or bike rental.
When: Saturday, February 27, 2010 at 10 am
Where: Tour starts and ends at Bee Heaven Farm. Check Slow Food Miami for directions.
How much: Price to be determined. RSVP and buy tickets here.
Slow Food Miami hosts a sustainable fish dinner at The River Oyster Bar on Sunday.
For this Sourced column, I got in touch with Slow Food Miami and the restaurant to find out more about the menu for the event.
Slow Fish Dinner
Amuse-bouche: Queen Conch “Pinchon” (with scotch bonnet jam)
Chef David Bracha sourced the queen conch from the Turks and Caicos and uses it sparingly in this amuse-bouche.
Harvesting in the United States is currently prohibited due to decreasing numbers. They take a long time to mature–queen conch grow up to twelve inches and live up to thirty years! According to the Monterey Bay Seafood Watch, we should generally abstain from eating queen conch. It should be carefully harvested to protect the species and bring back its numbers. However, I’m assuming most of you do not make queen conch a regular part of your diet.
Amuse-bouche: Sebastian Bay White Water Oyster Shooter (with heirloom tomato water, Chopin vodka, and horseradish)
These oysters are farm-raised by White Water Farms. They come from the Indian River Lagoon in Sebastian Bay, Florida. Oysters can be harvested from November through June.
First course: Key West Pink Shrimp a la plancha (with white bean puree and arugula-walnut pesto)
Most Key West pink shrimp are net-caught off of Stock Island, the island just before Key West. The shrimp get their delicate color while they mature on the coral sands. Keys historian Tom Hambright spoke about supporting the local business in The New York Times:
“Mr. Hambright said restaurants that promote the pinks ‘keep these few boats going, because they’re willing to pay the extra price to get the real wild shrimp[...]‘”
- Seared snapper filet with avocado and tomato salad and a citrus vinaigrette from The River Oyster Bar. Snapper will be served at the Slow Fish dinner, although it will be prepared differently.
Main course: Key West Yellowtail (skin on, with braised greens and Florida citrus)
Yellowtail snapper can be sustainably fished using a hook and line. Monterey Bay Aquarium’s Seafood Watch program considers this abundant fish a “good alternative” to other snapper. They are mostly found in the sub-tropical western Atlantic and coastal waters of the United States.
- Goat cheese panna cotta at The River Oyster Bar
Dessert: Rum-soaked Coconut Cream Cake (with dark rum syrup)
Dessert: Homestead Goat Cheese Panna Cotta (with Florida honey, dates, and port-poached blackberries)
When: Sunday, January 31, 2010 from 7 pm to 9:30 pm
Where: The River Oyster Bar, 650 S. Miami Avenue, Miami 33130 ($5 valet parking behind the restaurant.)
How much: $80 for dinner and wine pairings, tax and gratuity. ($15 from each ticket benefits a school garden in downtown Miami.) Tickets must be purchased in advance here.
My canistel from last week’s share were finally ripe, so on Sunday I made canistel custard using a recipe from the Rare Fruit Council.
I learned that eating unripe canistel fruit can give you a stomachache when I re-read an old Redland Organics newsletter,. Apparently, they exude a milky white latex when they are unripe. You have to wait until canistel are soft and squishy.
The only change I made to the recipe was I added a tablespoon of cinnamon to the custard before baking, to capitalize on the pumpkin-like flavor of the fruit.
I also added the salt, which the recipe mentions in the ingredients but never mentions in the actual instructions.
- Photos by David Samayoa
If you like pumpkins and/or creme brulee, then you will enjoy this dessert. I need a little more practice with the whole custard-making/bain-marie process, since my custard separated once baked. The eggy layer ended up on top and the canistel on the bottom. I’d also like the texture to be more solid, like a flan. It looked attractive in layers, however. If anyone has advice for me, I’d love to learn!
Here are some more canistel recipes I found, but haven’t yet tried:
Florida Food Fare/University of Florida-IFAS – There’s another recipe for canistel custard here, as well as one for canistel pie.
Redland Organics Newsletter: Canistel Soup – This is an intriguing one by Chef Rachel O’Kaine.
Tinkering with Dinner – Bill gives us a straight up canistel-molasses custard pie recipe and then throws a curve ball with a recipe for broiled canistel with avocade mayonnaise. Apparently, this is a popular suggestion on the web.
I am curious to learn how the roasted vegetable soup with canistel goes for the folks at Our Half Box.
- * * *Chef Kris Wessel, last summer at the Slow Food “Palo! and Pie” Picnic./ David Samayoa * * *
Chef Kris Wessel will donate 25% of sales from special “Help Haiti” dishes on his menu Saturday and Sunday. Five of his employees were directly affected by the earthquake, according to his Facebook page.
Menu items include White River mirliton (chayote) in a Little River bisque, Haitian-style oxtail with boniato and collard greens, curry-tomato braised cabri (goat) and gunga pea rice and seared spiny lobster with calabaza hash and steamed asparagus. There are lots of ways to help Haiti, but this one gets you a delicious dinner too.
Red Light is open from 5 pm to 2 am on Saturday and Sunday.