Ingredients:
· 1½ tablespoons canola oil
· 1 pound peeled and deveined raw shrimp, tails intact (2 pounds unpeeled shrimp)
· 1 teaspoon sesame oil
· 3 garlic cloves, finely minced
· 1 teaspoon ginger powder
· 1 teaspoon crushed red pepper flakes
· ½ cup water
· 3 tablespoons your favorite hot sauce (we used Sriracha)
· 2 teaspoons light soy sauce
· 1 1/2 tablespoons brown sugar
· Cilantro for garnish

Method of Preparation:

• In a large, nonstick skillet over high heat, heat the oil.
• Add half the shrimp and sear each side until lightly golden, about 45 seconds, then transfer to a bowl—they will still be raw inside. Repeat with the remaining shrimp. Remove the pan from the stove to cool down slightly.
• Reduce the heat to medium.
• To make the sauce, return the pan to the stove and heat the sesame oil.
• Add the garlic, ginger powder and red pepper flakes and cook until the garlic turns golden, about 20 seconds.
• Add the water, then the sriracha, soy sauce and brown sugar.
• Stir, increase the heat to medium-high, then let the sauce simmer until it starts to thicken to a thin, syrupy consistency, about 3 minutes.
• Return the shrimp to the pan and toss to coat in the sauce.
• Sauté until the shrimp are fully cooked and the sauce has thickened and is coating the shrimp, about 1 minute more.
• Transfer the shrimp and sauce to a serving plate. Garnish with chopped cilantro.

Enjoy!

The Chef: Diego Tosoni and Veronica Menin
The Restaurant: Love Life Cafe, Miami
The Dish: Sancocho

Ingredients:
2 tbsp. olive oil
2 sweet onion, diced
1 tomato, chopped
1 red bell pepper, grated
1/2 tsp. pepper
2 tsp. cumin
2 tsp. coriander
2 tsp. salt
1 cup cilantro, chopped
4 green plantains, cubed
5 lbs. yuca
5 lbs. potato, cubed
3 cups corn
4 cups water

Method of Preparation:

• Set burner to medium heat. Sauté onions and tomatoes with olive oil.
• Add cumin, coriander, salt and pepper and bell pepper. Sauté for 5 minutes.
• Add garlic and green plantain. Simmer for 5 minutes.
• Add cubed potatoes, yuca corn and cilantro and water.
• Simmer on medium heat for 25 minutes.
• Scoop into a bowl and serve with extra cilantro.

Love Live Cafe
545 NW 26th St.
Miami, FL 33127
305-456-4148
lovelifecafe.com

But getting Chloe, the 1-year-old French bulldog, back was a mission.

7News reported on Friday that Chloe was stolen after she ran off when a pool cleaner left the gate open.

“In a matter of seconds, the door opens, she went out,” said her owner, Grethel Beaton. “She means the world to me, she is 1 year and four months, she is our baby, she’s the baby of the house.”

In a video tracked down by a private investigator, the dog is seen running into the street. A person driving a white van picks the dog up. But, in a rush to get to work, the driver hands the dog off to another woman.

“That person gave the dog to someone else who was walking by,” said Beaton.

Determined to find Chloe, the family posted flyers and even offered a $2,000 reward for her return.

“She has more value for us than to anybody else. The $2,000 could buy any dog, but it’s not about the money,” said Gerardo Machado.

Along with the private investigator, they had the whole neighborhood’s help searching for Chloe.

“Mr. Machado came to me and said, ‘Look, I really need my dog. It’s my family member, I need to – my kids are crying. Do something,'” said Chase Lalani, the private investigator.

Machado said Lalani managed to identify the van and the driver, which helped identify the woman who took the dog and subsequently convinced her to return the dog.

Lalani also discovered that the woman who had Chloe changed her name and re-microchipped the dog with her information.

“It was five long days, from the day she went missing until the day we recovered her,” said Beaton.

“It was really a community effort,” said Machado. “A lot of people opened up their doors to show videos and that the detective, I think, without them was pretty much impossible to get her here.”

Machado said his daughter called him her hero once Chloe was found, which melted his heart.

“He’s my hero,” said Alexandria Machado.

The father said it was the best accomplishment out of this whole ordeal trying to find Chloe.

Now Chloe wears an Apple AirTag and has been re-microchipped with Beaton’s information so she won’t get lost again.

She is back running around with her family, and they couldn’t be happier to have her back.

“What did it feel when you saw her for the first time after five days,” Beaton asked Alexandria.

“Excited and happy,” said Alexandria.

The family made good on their reward, giving it to the driver of the white van who helped identify the woman to whom she gave Chloe.

When Venice resident Mary Hollenback heard banging on her front screen door, she said she wasn’t too concerned.

“I thought it was somebody else who didn’t live here trying to get in, trying to get into the wrong house,” she said. “I got off the couch, came around the door prepared to say, ‘You’re in the wrong place.'”

But inside her home she found an unwanted guest. It was a scaly one with a tail.

Hollenback said two thoughts came to her.

“One is, ‘Oh, my gosh, I have an alligator in my house.’ Number two is, ‘Oh, my gosh, I have an alligator in my house. How am I going to get rid of him?'” she said.

Grabbing her phone, Hollenback dialed 911.

“By that point, I was shaking so badly, I didn’t know who else to call,” she said. “I don’t think I could have even looked up a phone number.”

The alligator made it from her hallway and appeared to get stuck in her kitchen.

It took a few Sarasota County Sheriff’s County deputies and Florida Fish and Wildlife Conservation Commission officers to haul the 7-foot, 11-inch alligator away.

“They were so calm, so cool, so professional. They just acted like, ‘Oh, alligator in the house? OK. no big deal. We got it, case closed,'” said Hollenback.

The homeowner explained you’re how the alligator got in through her screen door.

“It’s just a magnet, but he was pushing on this and eventually just broke the magnetic connection,” she said.

And it appears the gator didn’t have to travel too far. Hollenback thinks he came from a pond located right across the street from her house.

“He had to come through two yards, cross the street and then come into my house, but nobody saw him,” she said.

Hollenback said she isn’t worried about any future visitors after getting the guest of a lifetime.

“‘Cause only in Florida you’re going to get an alligator in the house,” she said.

FWC officials said the alligator was transferred to an alligator farm.

Ingredients:
1 cup vegetable oil
1 egg
1/3 cup Panko bread crumbs
2 tbs. grated Parmesan cheese
2 tbs. Everything Bagel seasoning
1 wedge of Brie
Honey for drizzling (optional)
Your favorite crackers

Method of Preparation:

• Warm one inch of oil in a small skillet over medium heat. (Note: you might not need the whole cup of oil, depending on size of skillet you use.)

• Crack an egg into a shallow bowl and whisk. In another bowl, combine ¼ cup Panko bread crumbs with parmesan cheese and Everything Bagel seasoning and mix well.

• Dip the cheese into the egg until coated. Dip into Panko mixture until coated. Repeat to double dredge it.

• Carefully lower the Brie into the oil. Turn it up to medium-high heat until it starts to sizzle. Flip it after about two minutes and cook on all sides until golden brown.

• Transfer to a platter and drizzle the Fried Brie with honey, or serve as is.
• Serve it up with your favorite crackers.

Enjoy!

The Chef: Christian Dominique
The Restaurant: Manjay, Doral
The Dish: Coco Loco Shrimp

Ingredients:
6 oz. epis-marinated shrimp
2 cans of coconut milk
6 oz curry spice
vegetable oil
1 tbsp. agave

Creole Sauce (optional):
12 Roma tomatoes
4 oz. tomato paste
3 oz epis
1 white onion
1 qt. water
2 oz. honey
1/2 oz. salt
1/2 oz. jerk spice
1/2 complete seasoning

Method of Preparation:

• Over medium heat, toast curry powder for a minute (do not burn), then add epis and vegetable oil. Allow to cook for a minute before adding coconut milk. Allow to reduce, sauce will turn a yellow-ish color. Stir in agave. The sauce is finished when thickened.

• Creole sauce: in a medium pot, saute epis and onion until translucent. Add chopped tomato and simmer for 20 minutes. Add tomato paste and stew for 5 minutes more then blend with an immersion blender. Add water and seasonings and simmer for 5 minutes.

• For shrimp, saute on both sides until done – about two minutes. Pour in curry sauce and a couple of spoonfuls of creole sauce and stir.

To Plate:

Serve shrimp over rice, pour extra curry sauce over shrimp.

Manjay
(located in Gateway Plaza)
2000 NW 87th Ave., #3
Doral, FL 33172
786-542-0990
manjayrestaurant.com

Ingredients:
2 ripe Haas avocados
1 lb. English cucumbers, washed and chopped into chunks
1 tbs. scallions, chopped
2 tbs. mayonnaise
Juice of half a lime, plus more to taste
Salt to taste
Hot sauce to taste (your favorite)
Cilantro to taste

Method of Preparation:

• Combine cucumber and avocado in a bowl.
• Whisk together the mayo, lime juice, hot sauce. Adjust amounts to taste.
• Add scallion to the salad and then drizzle with the dressing.
• Garnish with chopped cilantro.

Enjoy!

The good Samaritans’ show of heroism happened after two SUVs collided at the busy intersection of International Speedway Boulevard and Fentress Boulevard, just after 12:30 p.m., Tuesday.

A driver was attempting to make a turn when their SUV was struck. The impact left the SUV on its side.

But just as quickly as it happened is how quickly witnesses rushed over to help.

Within seconds, several people flocked to the overturned vehicle, including a man from the other SUV involved in the crash.

One by one, these strangers got to work. Traffic slowing around them as passing drivers watched the group fight to flip the vehicle back on all four tires.

Eventually, they got the job done.

Daytona Beach Police posted video of the heroic rescue online. They wrote in part, “Thank you to all the helpful passersby who stopped to lend a hand.”

No one was seriously hurt in the crash.

The Chef: Vincent Catala
The Restaurant: Villa Azur, Miami Beach
The Dish: Polenta & Lamb Chops

Ingredients:
1 cup polenta
6 cup milk
1 cup brown butter
salt /pepper
sage 8 oz sliced
grated parmesan 8 oz
olive oil

Lamb chops:
3 lamb chops, frenched
Salt and pepper, to taste
Olive oil
3 cloves garlic, roughly chopped
Fresh sage leaves
Butter
Pistachio powder
Freshly grated Parmesan cheese

Method of Preparation:

• In a pot over medium-high heat, roast polenta with about a tablespoon of olive oil, until the grains start to open. Be careful not to burn.
• Turn down the heat to medium, then season with salt and add chopped sage.
• Stir and add butter, and slowly add milk until all incorporated.
• When cornmeal starts to bubble, add heavy cream and parmesan and stir until creamy.

Lamb chops:

• Season the lamb chops generously with salt and pepper on both sides.
• Heat a skillet over high heat and add a little olive oil.
• Sear the lamb chops for a few minutes on each side until nicely browned.
• Add the chopped garlic and fresh sage to the skillet, and continue cooking for another minute until fragrant.
• Add a knob of butter to the skillet and flip the lamb chops so that the seared side is facing up.
• Sprinkle pistachio powder over the lamb chops and drizzle with melted butter.
• Top each lamb chop with freshly grated Parmesan cheese.
• Cover the skillet and let the lamb chops rest for a few minutes off the heat to allow the flavors to meld together. Serve hot.

Villa Azur
309 23rd St.
Miami Beach, FL 33139
305-763-8688
villaazurmiamibeach.com

Miami Dade Fire Rescue and North Bay Police were on the scene just before 7:45 p.m. as residents were evacuated from the highrise located on West Drive near 79th Street Causeway.

Officials report the small fire was caused by a burning pot on a stove.

One person was treated for smoke inhalation but was not transported to the hospital.

Residents were allowed back into the building.

Method of Preparation:

• Preheat the oven to 375°F and place a rack in the middle position.
• Trim away the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem and tough core, but be careful to keep the head intact.
• Rinse and pat dry the trimmed cauliflower.
• With your hands, rub the oil on the surface (both top and bottom) until the cauliflower is well coated. Season both sides of the cauliflower with salt.
• Place the cauliflower florets side up on a cast iron skillet, and cover tightly with aluminum foil. If you don’t have a cast iron skillet, use an ovenproof pan. Put the skillet or pan on the middle rack in the oven. Cook for 30 minutes, covered.
• While the cauliflower is cooking make the dip. Combine feta, Greek yogurt, garlic, lemon zest, lemon juice and pepper in a food processor and blend. While the processor is running drizzle in the olive oil through the top until it’s whipped into a nice smooth texture. Set it aside until ready to serve.
• Remove the foil from the skillet, and roast for an additional hour in the oven. Once the cauliflower is golden brown on the outside and tender on the inside, take it out of the oven.
• A knife should slide in and out without any resistance. You can broil it for just a few minutes to give it a little more color.
• Grab your serving dish and add a big dollop of the whipped yogurt feta dip to the middle of the plate and then spread outward in a circular motion with the back of a spoon. Once the cauliflower has cooled to the touch place it in the middle of the plate. Drizzle a little more olive oil over the top of the cauliflower and garnish with fresh chopped parsley and pomegranates.

Method of Preparation:

• Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and let it cool on a paper towel-lined plate. Once cooled, crumble or chop into small pieces and set aside.
• In the same skillet, melt the butter over medium heat.
• Slowly pour in the heavy cream, stirring constantly to prevent lumps. Cook for an additional 2-3 minutes until the sauce thickens.
• Stir in the grated Parmesan and Pecorino cheese and season with salt and black pepper to taste.
• Add in the bacon crumbles.
• Serve the bacon cream sauce over your choice of pasta, chicken, or vegetables. Garnish with remaining bacon crumbles.

Method of Preparation:

• Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes.
• Heat oven: To 425°F (220°C) degrees.
• Roast eggplant: Transfer eggplant slices to paper towels and blot them of as much excess water as possible. Dry the baking sheet, too, and coat it with 3 tablespoons of olive oil and sprinkle the oil with several grinds of black pepper. Arrange eggplant slices in one layer. Drizzle with 2 more tablespoons of oil and more grinds of black pepper. Roast until nicely browned underneath, 20 to 25 minutes. Use a thin spatula to turn eggplant slices over and roast until browned underneath on the second side, another 10 minutes. It’s okay if they’re not cooked through yet. Reduce oven temperature to 375°F (175°C).
• Assemble: In a 1.5- to 2-quart baking dish (holding 6 to 8 cups; I’m using this), spoon about 1/2 cup of the sauce. Arrange about half of the eggplant slices, slightly overlapped, in one layer. Spoon another 1/2 cup sauce over and spread it evenly. Arrange the remaining eggplant slices, then ladle more sauce over it so it’s as saucy as you like. Sprinkle top with mozzarella and Parmesan.
• Bake: For 30 minutes, until cheese has melted and sauce is bubbling all over. For more color on top, you can run it briefly under your oven’s broiler.
• To serve: Once baked, let the eggplant Parmesan rest at room temperature, if you can bear it, for 15 minutes before digging in — this helps the ingredients settle and come together more. It’s not mandatory, but this is excellent with a side of garlic bread.
• Do ahead: Eggplant Parmesan keeps fantastically in the fridge for up to 5 days. Rewarm in a 350-degree oven, covered for the first half of the time, for about 25 to 30 minutes. You can also freeze it, well wrapped, for a few months.

Method of Preparation:

• Heat oven to 425°F. In a large bowl, mix strawberries and 1/4 cup sugar; set aside.
• In a medium bowl, stir biscuit or pancake mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On an ungreased cookie sheet, drop dough by spoonful onto a baking sheet.
• Bake for 16 to 17 minutes or until golden brown. Meanwhile, in a small bowl, beat whipping cream with an electric mixer on high speed until soft peaks form, or use store-bought whipped cream.
• Split warm shortcakes; fill and top with strawberries and whipped cream.

Ingredients:
1-2 tbs. olive oil
6 eggs
Handful of baby spinach (about a cup)
3 tbs. pesto
Black olives to taste (sliced or halved)
Handful of grape tomatoes (halved)
Pepper to taste
¼ cup feta cheese
*You can add more ingredients if you’d like- this one is a “to taste” recipe!

Method of Preparation:

• Line a baking pan with parchment and preheat the oven to 400 degrees.
• Add olive oil, eggs, pesto, black olives, grape tomatoes and pepper. Using a spatula, stir to combine. Sprinkle in feta cheese.
• Put the pan in the oven and bake for about 20-25 minutes. If you use more eggs, the baking time will be a bit longer.
• Remove from oven and let cool for a couple of minutes. Cut it up and serve hot.

Enjoy!

According to Sunny Isles Beach Police, the fight occurred at Gwen Margolis Park back on Saturday.

Cellphone video posted to social media shows a group of teens standing around as the 14-year-old victim was beaten unconscious by the 18-year-old suspect.

The suspect managed to throw the victim to the paved sidewalk and held him down with his knee on his chest and continued punching him. When the suspect stood up, the video shows the suspect stomping the victim’s head to the ground, rendering the victim unconscious.

While the younger teen was unconscious, the suspect punched the victim in the face twice and kicked him in the face before he walked away.

On Friday, police arrested the 18-year-old bully, identifying him as Mykola Sokol.

“It was 100% an adult beating up a kid,” said Sunny Isles Beach Police Sgt. Brian Schnell.

According to the arrest report, Sokol went up to the victim and his friends to try to snatch his hat away. When the victim refused, the fight broke out.

He faces an aggravated child abuse charge and remains behind bars at Turner Guilford Knight Correctional Center.

The video was shared to a community group chat where the mothers of both teens identified their own children.

The arrest record states that the victim’s mother said that after she went to the police department, she received a call from the suspect’s mother, who said she saw the video in the group chat.

Once the suspect and his mother appeared at the police department, detectives showed them the video and arrested the 18-year-old.

“This young man has now been arrested, taken to TGK, and he faces serious felony charges as an adult,” said Schnell. “I mean, the consequences of that could stay with him for the rest of his life. That’s as serious as it can get.”

The victim’s mother said she is glad the 18-year-old was arrested.

Sunny Isles Police said they are still looking for the other teen who briefly jumped into the fight to punch the victim as well.

As violence continues to rise, so does the number of dead and homeless. At least 17,000 people have been reported homeless as neighborhoods continue to be raided by armed gangs. Dead bodies flood the streets, as the sound of gunfire rings for miles.

Evacuations of Americans continue at a growing pace. Helicopters are picking people up for evacuations to safer areas.

Reportedly more than 33,000 people have evacuated from Port-au-Prince in the last 13 days.

A plane carrying seven people from the country landed in Fort Pierce on Thursday.

Passengers said they feel relieved to be in Florida.

“I feel safer. You never know,” said Jules Casseus. ” You can’t get fuel very easily. The last time, they were asking 500 Haitian dollars for a gallon of gas.”

In South Florida, local leaders hope Haiti receives much-needed help very soon.

“What’s happening in Haiti is saddening. It’s in dire condition. They need help, they need our support, and especially the children that we are serving,” said Nadie Mondestin, executive director of the Haitian Youth Community Center. “If everybody can put their heads together and find a Haitian solution, along with some support from other allies, I think Haiti will be a better place.”

“People are suffering. Nobody can go out, at least to get some air, fresh air. They’re scared,” said Marie Suffy from Haitian Youth and Community Center. “They need peace; that’s the first thing they need.”

The United Nations Security Council released a statement Thursday strongly condemning the violence and attacks carried out by armed gangs. The council stressed the need for the international community to boost its efforts to provide humanitarian assistance.

The Chef: Elisa Marshall
The Restaurant: Maman, Miami
The Dish: Nutty Chocolate Chip Cookies

Ingredients:
11 ounces (310 g) dark chocolate baking wafers (Such as Guittard)
2 sticks (8 ounces/225 g) unsalted butter, at room temperature
1 cup (135 g) raw unsalted macadamia nuts
1/2 cup (56 g) sliced raw unsalted almonds
1/2 cup (50 g) raw unsalted walnut halves
1 3/4 cups (298 g) packed light brown sugar
2 1/4 cups (326 g) all-purpose flour
2 teaspoons fine sea salt
2 large eggs

Method of Preparation:

• In a stand mixer fitted with the paddle attachment, combine the baking wafers, butter, macadamia nuts, almonds, and walnuts and mix on low for about 30 seconds to break down the nuts and chocolate a bit. Add the brown sugar and mix on low until the butter and sugar come together. With the mixer still running on low, gradually add the flour and salt and mix until incorporated. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and mix until the dough starts sticking to the sides of the bowl. Scrape down the sides of the bowl again and mix on low for 10 seconds more to evenly distribute the nuts and chocolate.
• Turn the dough out onto a large sheet of parchment paper and flatten into a square roughly 1 inch (2.5 cm) thick. Fold the parchment paper to completely cover and wrap the dough, place in a resealable plastic bag, and refrigerate for at least 1 hour and up to 7 days.
• Set a rack in the center of the oven and preheat to 350°F (180° C). Line a sheet pan with parchment paper.
• Divide the chilled dough into 14 equal portions (about 3 ½ ounces/100 grams each) and using your hands, roll each portion into a ball. Arrange 7 balls of dough on the prepared sheet pan, spacing them about 3 inches (7.5cm) apart, then use the palm
  of your hand to flatten into disks roughly ½ (1.25 cm) inch thick.
• Bake for 6 minutes. Rotate the sheet pan as needed for even baking and bake until the edges are browned, but the centers are still a little gooey, 6 to 7 minutes longer.
• Let cool on the sheet pan for 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely. Repeat with the remaining cookie dough.

Maman
69 NW 26th St.
Miami, FL 33127
305-315-6146
mamannyc.com

Hollywood Police responded to the area of 5835 Plunkett Street where they raided several Hollywood businesses.

Police arrested Boaz Shwarz, 51, Nazmi Guerra, 44, Addiel Diaz, 50, and Didiel Diaz, 44.

All are facing various charges in connection to stealing thousands of dollars worth of catalytic converters from cars as well as utility light poles, FPL copper wiring, and construction site materials.

Fort Lauderdale Fire Rescue extinguished the fire but not before the truck and many of its contents were destroyed.

The mail carrier was taken to the hospital with minor injuries.

USPS released a statement:

“Our carrier was able to retrieve two trays of letter mail and 15 packages in the front cabin area. We are investigating the incident. Our carrier says the fire came up through the floor board in the front of the vehicle. We are not certain yet how much mail and packages may have been damaged or burned in the fire. Our carrier was transported to Broward General Hospital with minor injuries but was doing well this afternoon.”

At this moment, it is unclear how the fire started.

Ingredients:
1 lb. mini-Yukon Gold potatoes, halved
2 tbs. olive oil
1 tbs. dried parsley
1 tbs. garlic powder
½ tsp. salt
½ tsp. pepper
¼ cup unsalted butter, melted
1 ½ cups grated Parmesan cheese, freshly grated

Method of Preparation:

• Preheat the oven to 425 degrees.
• Wash potatoes and cut them in half. Score each half into the shape of small squares.
• Transfer to a large bowl and toss with olive oil, parsley, garlic powder, salt and pepper. Mix well.
• In another bowl, grate your cheese then pour the melted butter on top and mix until you get a thick paste.
• Using a large baking dish, spread the paste in an even layer. Take each potato and press it cut-side down into the cheese.
• Add all potatoes to the dish. Bake 25-30 minutes.
• Remove from oven and let rest for about 10 minutes so the cheese hardens.
• Take the crusty potatoes out of the dish with a spatula and break them into pieces for serving.

This dish is best served warm.

Enjoy!

The Chef: Aitor Garate
The Restaurant: Edan Bistro, North Miami
The Dish: Chilled Beet Soup

Ingredients:
1lb beets – sliced into quarter wedges
Zest of 4 limes
Juice of 4 lemons
5 tbsp olive oil
Brie cheese – softened/melted (as much as you prefer)

Method of Preparation:

• Cook the beets in water until they are very soft.
• While still hot, blend the beets in a blender and add the lime zest, lemon juice, emulsifying with the olive oil.
• Let it cool for at least a few hours and serve with melted Brie cheese.
• Decorate with fresh olive oil and lemon zest.

Edan Bistro
650 NE 125th St.
North Miami, FL 33161
305-517-6801
edanbistro.com

Ingredients:
¼ cup old-fashioned oats
¼ cup unsweetened vanilla almond milk (or your favorite)
¼ cup plain Greek yogurt
1 to 2 tsp. honey (or pure maple syrup)
1 to 2 tsp. chia seeds
½ tsp. pure vanilla extract
Your favorite toppings (fresh or dried fruit, nuts, coconut, granola, etc.)

Method of Preparation:

• In a jar or bowl combine the oats, milk, yogurt, honey or maple syrup, chia seeds, and vanilla.
• Stir well to combine.
• Cover and place in the refrigerator overnight.
• In the morning, remove from the refrigerator and stir. Add milk if it’s too thick.
• Heat or eat cold- top with your favorite toppings.

Enjoy!

*If you’d like to make multiple servings, overnight oats will keep in the refrigerator up to 5 days. Add toppings when you serve.

The Chef: Jeffrey Mondaca
The Restaurant: The Amalfi Llama, Aventura
The Dish: Grilled Branzino

Ingredients:
1 lb Whole Branzino
1 ea Grilled Lemon
2 tbsp Extra Virgin Olive Oil + 2 tbsp
2 tbsp Capers
1 tbsp Parsley (chopped)
1 tbsp Lemon Juice
Mayonnaise (to taste)
salt (and pepper) for seasoning

Method of Preparation:

• Season the branzino to your liking with some salt and olive oil.
• Brush the skin side of the branzino with a layer of mayonnaise, it will keep it from sticking onto the hot grill.
• Place the semi-seared branzino into a sizzle tray skin side up, peel off the seared skin, and flip back over so the flesh is facing up.
• Finish cooking the branzino in the hot oven or on your grill.
• Warm up some capers and olive oil and deglaze the pan with fresh lemon juice.
• Add parsley and keep warm until branzino is ready, then drizzle over fish.

The Amalfi Llama
(located in Esplanade at Aventura)
19505 Biscayne Blvd., Building D, Suite 4150
Aventura, FL 33180
305-726-0226
amalfillama.com

Ingredients:
2 cans chickpeas, rinsed and drained
¾ cup celery
½ cup diced dill pickles
½ cup sliced green onion
½ cup plain Greek yogurt
1 tbs. lemon juice
1-2 tbs. Dijon mustard
2 tsp. red wine vinegar
2 tbs. freshly chopped dill
2 tbs. freshly chopped parsley
¼ tsp. garlic powder
Salt and pepper to taste

Method of Preparation:

• Rinse and drain the chickpeas and place them in a large bowl.
• Mash with a potato masher until most are smashed.
• Stir in celery, onion and pickles.
• For the dressing, use a smaller bowl to whisk together the Greek yogurt, lemon juice, mustard, red wine, vinegar, dill, parsley, garlic powder and salt and pepper.
• Add the dressing to the chickpea mixture and stir well to combine.
• Season to taste.
• Serve with your favorite bread, pita, with crackers, or on top of a green salad. The options are endless!

Enjoy!

The Chef: Chris Latsi
The Restaurant: Bakalò, Miami Beach
The Dish: Moussaka

Ingredients:
6 oz potatoes
6 oz eggplants
1 pound braised beef
5 oz Béchamel

Braised Beef Ingredients:
1 pound ground beef
1 oz carrots – chopped
5 oz red onions – chopped
1 garlic clove – chopped
1 small tomato – blended
3 oz tomato sauce
1 small cinnamon stick
salt
1 pinch black pepper
1 pinch sugar
1.5 oz red wine

Bechamel Ingredients:
2 oz AP Flour
2 oz unsalted butter
20 oz whole milk
1 oz grated Graviera Naxos or Parmesan cheese
½ tbl spoon of nutmeg powder
½ tbl spoon salt
1 egg yolk

Method of Preparation:
Beef Preparation:

• In a small pot at medium-high temperature, sautee the ground beef until the juice is evaporated.
• Add onions, carrots, and garlic chopped previously with a few tbsp olive oil and stir it for 2 to 3 minutes.
• Add the tomato paste, and keep stirring for another 2 to 3 minutes.
• Add the red wine, lower the flame to medium and wait till the wine evaporates.
• When done, add the tomatoes, and when it starts boiling add all the spices (salt, pepper, cinnamon).
• Lower the flame and cook for 2 minutes, stirring it from time to time.

Vegetable preparation:

• Slice the eggplant and the potatoes into round pieces (medium thick).
• Mix the potatoes with olive oil, salt and pepper, and lay them on a baking tray, cover them with a little bit of water.
• Mix eggplant with olive oil salt then lay on another tray.
• Bake both at 375 for 15/20 minutes or until the potatoes soften.

Bechamel preparation:

• In a small pot on low flame, melt the butter and add the flour and mix them together to create a mash.
• Slowly add the milk and stir with a whisk for 3 or 4 minutes.
• Add the egg yolk and the cheese and keep stirring until it becomes homogeneous.
• When it thickens, add the nutmeg and salt and take it out of the fire.

Assembly:

• Put a little oil at the bottom of the baking tray and start layering the potatoes, then the eggplant, the braised beef, and top it with the bechamel.
• Bake at 380 in a preheated oven for 16 to 20 minutes.
• Take the tray out of the oven and let it rest for 15-20 minutes before serving.

Bakalò
959 West Ave #3
Miami Beach, FL 33139
305-603-7434
bakalomykonos.com

Ingredients:
10 ounces udon noodles (you can use spaghetti as well)
3 tbs. toasted sesame oil
¼ cup lite soy sauce
¼ cup rice vinegar
3 tbs. peanut butter
2 tbs. light brown sugar
1 tbs. minced fresh ginger
Half a garlic clove
2 tsp. sriracha
½ lime juice
Toppings- use your favorite (chopped roasted peanuts, sesame seeds, scallions, etc.)

Method of Preparation:

• Bring a large pot of heavily salted water to boil.
• Add the noodles and cook according to the package directions.
• Drain and rinse with cold water. Transfer the noodles to a bowl.
• In a blender or food processor, combine the sesame oil, soy sauce, vinegar, peanut butter, brown sugar, ginger, garlic, lime juice and sriracha. Blend until smooth.
• Add the sauce to the pot with the noodles. Toss to coat. Adjust the seasoning to your taste.
• Top each serving with your favorites- chopped peanuts, sesame seeds, scallions, or whatever you like!

Enjoy!

The deployment is part of an effort to enhance border security, a task he says the Biden administration has not adequately addressed.

During the sendoff, the Florida governor acknowledged the effectiveness of the Lone Star State’s effort in reducing border-related incidents and expressed a commitment to being a part of the collective national effort.

“I know that what has been happening in Texas has been effective,” he said. “You’ve seen the numbers go down, and that’s really because you have Texas putting forward a huge effort, so we want to be a part of that. We think this is an American issue, partially because we should have a secure country.”

This move comes in conflict with Florida Law, which specifies that the State Guard should be utilized exclusively within states. The governor’s administration has not yet commented on this.

Earlier this month, the Supreme Court ruled against Texas state troops’ authority to block federal forces from the border.

Earlier this month, DeSantis said up to 1,000 troops from Florida would be preparing to head to Texas.

The Chef: Timon Balloo
The Restaurant: The Katherine, Fort Lauderdale
The Dish: Clam Chowder Fries

Ingredients:
1 cup diced carrots
1 cup diced celery
1 cup minced onion
3 (6.5 ounce) cans minced clams, drained with juice reserve
¾ cup butter
¾ cup all-purpose flour
1 quart heavy cream
1 quart whole milk
1 teaspoons fresh chopped thyme
1 ½ teaspoons salt
Ground black pepper to taste
1 pkg frozen french fries

Method of Preparation:

• Place butter, carrots, celery, and onion into a large skillet, cook and stir over medium-low heat until vegetables are tender and butter is melted.
• Add flour, and cook for 3-4 minutes until fully absorbed.
• Lower heat to low and add clams and juice, milk, heavy cream and thyme.
• Cook, stirring for 6-8 minutes or until the soup has thickened.
• Prepare french fries according to the directions on the package.

To Plate:

• Spoon clam chowder into a bowl, top with fries garnish with Old Bay Seasoning and serve immediately.

The Katherine
723 E Broward Blvd.
Fort Lauderdale, FL 33301
754-216-0690
thekatherinerestaurant.com

Ingredients:
4 medium sweet potatoes, washed
1 tbs. olive oil
½ cup chopped onion
15 oz. can black beans, rinsed and drained
½ cup fresh or frozen corn
¼ cup chopped cilantro
1 tbs. fresh lime juice
Salt and pepper to taste
2 cups enchilada sauce (1/4 cup for each potato)
1 cup shredded Mexican cheese (or cheddar)

Method of Preparation:

• Preheat the oven to 400 degrees.
• Make sure to pierce each one with a fork in several places. Place on a baking sheet and bake for about an hour until soft. Time will vary depending on the size of the potato.
• While the potatoes are in the oven, make the filling.
• In a large skillet, heat the olive oil over high heat. Add the red onion and sauté for about two minutes. Stir in the black beans, corn, cilantro, fresh lime juice, enchilada sauce and salt and pepper. Cook for 2-3 minutes, stiffing occasionally.
• When the sweet potatoes are done baking, let cool slightly and cut them in half lengthwise. Use a fork to mash them down. Add your filling to each potato and sprinkle on the shredded Mexican cheese. Put back in the oven for about 10 minutes until cheese melts.
• Remove from oven and add more cilantro for garnish (or any other toppings that you like!)

Serve and enjoy!

The Chef: David Reidenberg
The Restaurant: Cubatón Sandwich Shop
The Dish: Hot Honey Cubano

Ingredients:
Fresh Cuban bread
Yellow mustard
Swiss cheese, thinly sliced
Bolo ham, thinly sliced
Pickled jalapeños (sliced, place in jar with 1 tbsp salt and equal parts water and vinegar; sit 24-48 hrs)
Slow-roasted pork (we use our 14-hour mojo-marinated pork – viewers at home can use any roast pork – great way to make use of leftovers)
Hot honey (Mike’s Hot Honey infused with chili peppers)

Method of Preparation:

• Cut bread in half, lengthwise.
• On one side of the bread, spread mustard, add sliced Swiss and sliced ham.
• On the other side of the bread, add pickled jalapeños and pork roast.
• Grill both sides separately, meat face down on an oiled press.
• Bring both sides together and press the sandwich together.
• Infuse with a drizzle of hot honey drizzle.
• Cut diagonally, serve, and enjoy.

Cubatón Sandwich Shop
413 15th St, Miami Beach, FL 33139
www.cubatonsandwichshop.com

Ingredients:
2-3 ripe bananas
¼ cup peanut butter
4 tbs. nuts (your choice)
¼ cup chocolate chips
¼ tsp. coconut oil

Method of Preparation:

• Cut bananas in half and then slice each piece lengthwise. Place on a parchment-lined tray.
• Spread peanut butter on top of each slice.
• Add chopped nuts on top of each piece. Use your favorite nuts!
• Melt chocolate and coconut oil in the microwave in 10-15 second intervals until melted.
• Drizzle chocolate on top of each piece and freeze for at least half an hour or overnight.

Serve and enjoy!

Sean Lilly and his daughter, Sienna Lilly, were on a boat ride with friends on Saturday when they came across a group of whales near Biscayne Bay.

Video captured the moment when father and daughter first spotted the marine mammals.

“That’s amazing!” said Sienna.

“You got to see a whale, in Miami,” said Sean.

Speaking with 7News on Thursday, Sean described the whale encounter.

“All of a sudden, I noticed a massive creature coming out of the water, and it was breaching. It appeared to be a whale,” he said. “It took a minute to figure it out, and it completely came out of the water. We were completely amazed. It was a ‘wow, wow’ moment,” said Sean Lilly.

“I reacted like crazy, like, I mean, I’ve never seen this before,” said Sienna. “It’s my first time, so it was a miracle [what] happened.”

The family saw the whales breaching just miles off of Key Biscayne. While it is a rare sight, it is not impossible to encounter whales in South Florida.

Recently, boaters traveling to South Florida from the Bahamas made a similar find.

The rare sighting made for an amazing experience for Sean and Sienna.

National Oceanic and Atmospheric Administration officials advise anyone who spots a whale to stay at least 100 yards away so that they are not disturbed.

The Chef: Leandro Cabanillas
The Restaurant: Muchaaachos, Miami Beach
The Dish: Milanesa Napolitana

Ingredients:
2 4 oz Beef Tenderloin, pounded to ¼” thickness
½ cup Panko breadcrumbs
2 egg
2 tbsp fresh parsley, chopped
2 cloves garlic, chopped
1 tbsp dijon mustard
Salt for seasoning
½ cup pomodoro sauce
½ cup mozzarella
Neutral oil

Method of Preparation:

• Place eggs in a shallow bowl or pan, and whisk together with fresh parsley and salt and pepper.
• Stir garlic into bread crumbs and place in another shallow pan.
• Brush steak with dijon and then dip steaks first in egg mixture, then in bread crumbs, coating well with crumbs.
• Heat oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy.
• Drain steaks on paper towels.
• Place steaks on a baking sheet. Turn on the broiler.
• Top each steak with ¼ cup tomato sauce, and 1/4 cup grated mozzarella cheese, and place steaks under broiler until cheese melts.
• Serve warm, with fries.

Muchaaachos
933 Normandy Dr
Miami Beach, FL 33141
305-867-1717
resy.com/cities/mia/muchaaachos?date=2024-02-07&seats=2

Ingredients:
1 bag frozen tater tots
Cooking spray
1 cup Sour cream
6-8 strips bacon, chopped
3 green onions, chopped
1 cup cheddar cheese, shredded
*add any of your favorite toppings!

Method of Preparation:
To make the cups:

• Preheat the oven to 425°F.
• Spray the cupcake tray with cooking spray, any kind.
• Add 5 to 6 tater tots into each cup and bake for 10 minutes.
• Take out of the oven and use a shot glass to mash the tater tots into a cup shape.
• Finish shaping with a spoon, and then add a little bit of shredded cheddar cheese inside each cup.
• Pop back in the oven and bake for 13 to 17 minutes until golden and crispy all around.
• Take out of the oven, allow to cool for 5 minutes, and then slide out the cups.
• Add sour cream, bacon, green onions, and more cheese into each cup (or any other favorite toppings) and serve warm!

Enjoy!

The Chef: Cesar Gonzalez
The Restaurant: Casa Vigil, Miami
The Dish: Short Ribs

Ingredients:
8 oz Short Ribs
Demi-Glace
1 Scoop of Mashed Potatoes
0.5 oz Guanciale (Italian Bacon)

Method of Preparation:

• If possible cook the Ribs sous vide for 72 hours with salt, pepper, and leeks. (If you can’t, you can always grill as you see fit.)
• Place in the oven for two hours at 200 degrees Fahrenheit.
• Place ribs on the grill until golden brown and then plate.
• Drizzle demi-glace on top.
• In a non-stick skillet over medium-low heat, crisp the guanciale until the fat renders out.
• Mix with pre-made mashed potatoes.

Casa Vigil
5020 NE 2nd Ave.
Miami, FL 33137
786-803-8460
casavigilmiami.com

Ingredients:
1 bagel (or more depending on how many eggs you want)
2 eggs
2 Tbs. olive oil
½ cup shredded mozzarella cheese
grated parmesan cheese to taste
salt to taste
pepper to taste
your favorite spices

Method of Preparation:

• Cut the bagels in half.
• Using a 2-inch round cutter or a paring knife, make the center of each bagel half about 2 inches wide (to hold the egg).
• Brush the cut side of each bagel half with 1 tablespoon of olive oil.
• Crack eggs into bagel holes.
• Sprinkle salt and pepper and your favorite spices over the eggs.
• Add mozzarella cheese and parmesan cheese on each bagel half.
• In the air fryer, cook at 365 for about 12 minutes for runny eggs- or 15 minutes for eggs that are more cooked.
• You can also bake in the oven. Preheat the oven to 375 degrees.
• Line a large baking sheet with parchment paper.
• For runny yolks with set whites, bake for about 10-12 minutes.
• If you prefer a fully set and cooked yolk, bake your bagel eggs for 13-15 minutes.

Serve and enjoy!

The Chef: Laurent Tourondel
The Restaurant: DUNE by Laurent Tourondel
The Dish: Roasted Salmon with Cauliflower Couscous

Ingredients:
6 oz salmon fillet, skin on
whole carrots, sliced in half and pre-boiled until soft
2 tbsp cumin powder
2 tbsp smoked paprika powder
2 tbsp garlic powder
1.5 tsp cayenne powder
1 tbsp honey

1 head of cauliflower, cut into florets
1/2 cup chopped shallots
2 tbsp grated ginger
1/2 golden raisins
1.5 tsp curry powder
1/2 tsp turmeric
1 tbsp chopped parsley

Method of Preparation:
Carrots:

• Mix all dry spices together and keep in an airtight container.
• Blanch carrots in seasoned water, and shock (dunk in ice-cold water to stop the cooking process).
• In a pan over medium-high heat, add cooking oil and carrots and roast.
• Toss in spice mix.
• Just before removing from heat, add honey and toss again.

Cauliflower couscous:

• Cauliflower goes in a food processor until it reaches couscous consistency.
• In a large pan, over medium-high heat, add extra virgin olive oil and sweat shallots (without getting any roasted color) Add ginger, curry and turmeric, cook for 1 minute.
• Add the cauliflower and cook at high temperature until spices are well incorporated.
• Once cooked, fold in raisins and season.
• Garnish with chopped parsley.

Salmon:

• Season both sides with salt and pepper.
• Coat skin with canola oil.
• Saute in a hot pan skin side down.
• Cook until you reach the desired temperature.

DUNE by Laurent Tourondel
(located in Auberge Beach Residences)
2200 N Ocean Blvd.
Fort Lauderdale, FL 33305
754-900-4059
www.dunebylt.com

Pembroke Pines Fire Rescue responded to North Perry Airport just before 7 p.m. in Pembroke Pines.

The small aircraft ended up in the grass. No other hazards nor injuries were reported.

Ingredients:
4 eggs at room temperature (very important)
8 oz chocolate chips
¼ cup peanut butter

Method of Preparation:

• Preheat the oven to 325 degrees.
• Using room temp eggs, separate egg whites from the yolks.
• Beat the whites to stiff peaks.
• Melt the chocolate chips, 30 seconds at a time, stirring each time until they melt. Don’t do it all at once or they could burn!
• Fold the yolks into the melted chocolate and combine.
• Fold in the whipped whites and mix well.
• Add the mixture to a 9-inch square brownie dish that’s been sprayed and lined with parchment paper.
• Top with melted peanut butter and swirl it in with a spoon or butter knife.
• Bake for 35 minutes until a toothpick inserted comes out clean.

Slice, serve and enjoy!!!

Sensory kits provided offer noise-canceling headphones, and that’s not all.

According to officials, the purpose of the room is to encourage more families to enjoy public spaces.

“Everything is ‘touch and feel’ and, you know, colors and interactive, it becomes green,” said Chris Barnett, founder of ABA Centers of Florida.

A new room is opening up at the arena.

“We want the vibe of the room to be warm and cozy, and comfortable and de-escalating,” Barnett said.

The goal is to make sure more people can enjoy live events, from concerts to hockey games.

“The idea behind the room is that it allows persons with autism to be more included in events,” he said.

This sensory room is sponsored by the ABA Centers of Florida, an organization that provides therapy for children with autism and other developmental disorders. It is a joint effort with the Florida Panthers.

“I have a daughter who’s on the spectrum, and there are things that our family can’t do all together,” said Barnett. “Us sponsoring these rooms allows for kids like my daughter to now venture off to hockey games or to concerts and to know that, if it becomes too much, there’s a space where I can get centered and get tranquil.”

From lights to textures, Barnett said, “You can shuffle the scene, you can play with it.”

Every employee inside the arena is trained to help guests who want to take a break and disconnect.

“Maybe it doesn’t have to mean the end of their night. Maybe they just need 20 minutes and have a great time with their family,” Barnett said.

And if you don’t feel like this room suits your needs, there are other options available.

“We also have kits that we’ve sponsored, with headphones and other items,” he said. “Fidget spinners that get handed out to those kids and those families free of charge. All they have to do is ask.”

Besides the sensory room and sensory bags, all staff inside the arena will be trained by medical professionals on how to recognize guests with sensory needs and how to handle a sensory overload situation.

The Chef: Anthony Vitolo
The Restaurant: Vitolo, Fort Lauderdale
The Dish: Linguine Vongole

Ingredients:
12 shucked middle neck clams
6 oz linguine pasta
white wine
1 oz chicken stock
parsley – chopped
black pepper
extra virgin olive oil
garlic cloves

Method of Preparation:

• In a bowl, add 12 shucked clams, 1 oz white wine, 1 oz chicken stock and pinch of black pepper.
• In a pan, take 2 garlic cloves with olive oil on medium-high heat until garlic is golden brown (approx. 1 min).
• Remove pan from heat and add pinch of parsley (to avoid heat sparking).
• Add bowl with clams to pan and return to heat and add partially cooked linguine.
• Cook for about 3 minutes until sauce reduces and pasta is cooked.

To Plate:

• Plate, and garnish with olive oil and parsley.

Vitolo
551 N Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304
954-414-5127
vitoloitalian.com

Ingredients
4 Bell peppers, any color
12 slices of deli chicken (or your favorite)
½ cup Hummus
½ cup chopped spinach
8 slices tomato
4 slices provolone cheese (or your favorite)
Pickles to taste

Method of Preparation

• Slice the peppers into quarters and clean out the seeds.
• Spread on hummus, add chicken, spinach, tomato, cheese and pickles.
• You can add anything you like to this healthy sandwich!
• Cut in half and enjoy!

The Chef: Alexis Herrera
The Restaurant: Calle Dragones, Miami
The Dish: Risotto Congri Vaca Frita

Ingredients:
3/4 cup arborio rice
6 oz black bean liquid
3 oz black beans cooked
(4) 2 oz pieces of short rib (pre-cooked)
1/3 cup Cuban mojo
3 oz manchego cheese (grated)

Method of Preparation:

• Cook the rice as you would with a normal risotto, only substituting black bean broth for the chicken stock.
• Once cooked, season to taste with salt and cumin.
• Transfer to an oven-safe platter and add the machego cheese, then place under the broiler to allow the cheese to bubble and brown.
• Fry the beef short rib in mojo until warm.
• Remove risotto from oven and place short rib on rice.

Calle Dragones
1036 SW 8th St.
Miami, FL 33130
786-722-8370
calledragones.com

Ingredients:
1 Tortilla
2 eggs
3 large tsp. full-fat cottage cheese
1/3 cup chopped spinach
1/3 cup diced red pepper
2 tbs. your favorite cheese, shredded
Salt and pepper to taste

Method of Preparation:

• Preheat oven to 350.
• Lightly spray a 9-inch pie plate with cooking spray.
• Whisk eggs together, then add cottage cheese, chopped spinach, red pepper, salt and pepper and blend well.
• Top the tortilla with the mixture and spread to the edge but not over.
• Add cheese on top and bake at 350 for about 25 minutes until the cheese melts and the tortilla gets crispy.

Enjoy!

The Chef: Michael Wesley
The Restaurant: Rao’s, Miami Beach
The Dish: Chicken Parmesan

Ingredients:
4 skinless, boneless chicken breasts
1 cup all-purpose flour
4 large eggs
3/4 cup grated pecorino romano cheese
1/4 cup plus 2 tsp chopped fresh Italian parsley
Kosher salt and freshly ground black pepper
2 cup plain bread crumbs
1 cup vegetable oil
4 cups marinara sauce
1 1/2 lbs fresh mozzarella cheese, cut into 1/8 inch slices

Method of Preparation:

• Pound the chicken to a thickness of about 1/4 inch.
• Pour the flour into a wide, shallow bowl or shallow baking pan. Lightly dredge chicken in the flour and place on a plate lined with parchment paper.
• Line a platter with parchment paper and set aside.
• In a medium mixing bowl, combine the eggs, 1/4 cup of the grated cheese, and 2 tsp of the parsley, and season with salt and pepper. Whisk until well-blended. put the bread crumbs in a wide, shallow bowl or baking pan. Set out a sheet of parchment paper.
• Dip each cutlet into the egg wash and let the excess drip off. Press the cutlet into the bread crumbs, coating both sides. Lightly shake off excess bread crumbs. Set aside on the parchment paper, so that none of the cutlets are touching. Repeat until all the cutlets are breaded.
• Preheat the oven to 400 F. Line a large, flat plate with two layers of paper towels. Grease a large, rimmed baking sheet.
• Heat the vegetable oil in a large sauté pan over medium-high heat for 2 minutes.
• Lightly season the cutlets with salt and paper, then carefully place them into the hot oil, working in batches of 3 to 4. Cook for 4 to 6 minutes per side, or until the cutlets are a light golden brown on each side.
• Transfer to the paper towel-lined plate, and repeat the process with the remaining cutlets.
• Arrange the cutlets on the greased baking sheet, leaving at least 1/4 inch between each cutlet.
• Spread a large dollop of marinara sauce on top of each cutlet. Sprinkle each with the remaining grated cheese, and top with two slices of mozzarella per cutlet.
• Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

Rao’s
(located in Loews Miami Beach Hotel)
1601 Collins Ave.
Miami Beach, FL 33139
305-404-7267
raosrestaurants.com

Travelers lined up at Miami International Airport on Tuesday morning in one of the biggest days of the travel season as many people return home after New Year’s Eve

Operations at Miami International Airport and Fort-Lauderdale Hollywood International were running smoothly with very few delays.

“It was nice and smooth today honestly. Little turbulence on the flight, but we’re here safe and sound, so can’t complain,” said D’vante Obe who arrived from Boston

Sunday is also expected to be busy as people head home before school resumes on Monday.

That’s what cooking as we grab a bite with Belkys.

Ingredients:
1 tsp. fresh lemon zest and juice of one lemon
1 tsp. paprika (sweet or smoked)
4 garlic cloves, grated
Salt and pepper
1-pound large shrimp, peeled, deveined and tail off
2 tbs. unsalted butter
1 tbs. olive oil
1 large onion, diced
1 15 oz. can Cannellini beans, rinsed
2 cups chicken or vegetable stock
spinach or kale- one handful
Bread, toasted for serving

Method of Preparation:

• Mix lemon zest, paprika, garlic, salt and pepper in a medium bowl.
• Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat.
• When butter is foaming add shrimp and cook, stirring occasionally.
• When it turns pink (2-3 minutes) transfer shrimp using a slotted spoon to a plate and set aside.
• Add onion to the pot, season with salt and pepper and cook over medium heat until onions soften.
• Add beans and broth and bring to a boil.
• Lower heat and simmer 8-10 minutes.
• Add shrimp and juices back into the pot then add lemon juice and spinach. If needed, season again with salt and pepper to taste.
• Let simmer for another minute or so, then serve it up with toasted crusty bread.

Enjoy!

The Chef: Mario Barone
The Restaurant: La Veridica, Hialeah
The Dish: Spare Ribs

Ingredients:
4 cup ketchup
8 tbsp light brown sugar
8 tbsp apple cider vinegar
8 tbsp Worcestershire sauce
4 tbsp yellow mustard
4 tbsp Tabasco sauce
4 tsp smoked paprika
1 tsp kosher salt
1 tsp freshly ground black pepper
1/4 cup of Rocoto puree (more or less depending on how spicy you prefer)
2 tsp ground oregano
1 oz liquid smoke

Dry rub
6 tbsp smoked paprika
4.5 tbsp Turbinado Sugar
2 tbsp Kosher salt
1.5 tbsp black pepper freshly ground
2 tsp ground cumin
2 tsp mustard powder
2 tsp garlic powder
2 tsp onion powder
1/2 tsp hot cayenne pepper

1 rack of spare ribs

Method of Preparation:

• Sauce: Combine all ingredients in a small saucepan over medium-low heat.
• Stir to combine and simmer for five minutes.
• Use warm or let cool, pour into a jar and refrigerate.

• Rub: Add all ingredients to a bowl and combine well.
• Transfer to an airtight container.

• Peel the membrane off the ribs and coat with yellow mustard and coat liberally with rub.
• Place in smoker at 220 for three hours, then liberally add barbecue sauce and wrap in foil tightly.
• Cook for 2.5 hours until tender to touch.
• Then cook unwrapped for 1 hour until tender.

To Plate:
Slice ribs and serve.

La Veridica
610 W 29th St, Hialeah, FL 33012
(305) 603-8995
https://laveridica.us/

Craig Vandenberg enlisted the help of a local police officer to execute his scheme. Pretending to be distressed, Craig informed his girlfriend, Emery, that he had lost his wallet. Unbeknownst to her, this was all part of an elaborate setup for the proposal.

Bodycam footage from the police officer captured the heartwarming moment when Emery, concerned for her future fiancé’s lost wallet, approached the officer for assistance. The scene quickly transformed into an unexpected proposal.

In the footage, Emery expressed her gratitude to the officer before Craig took the opportunity to pop the question. The couple shared a sweet, private moment, unrecorded but undoubtedly filled with emotion.

The scheme concluded with Emery saying “yes” to Craig’s creative and memorable proposal.

The video was posted on the Lakeland Police Department’s Facebook page on Saturday. As of Wednesday afternoon, it had nearly 8,000 views.