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

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 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

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!

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

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 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!

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

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!!!

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

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/

Ingredients:
1 pound linguine or other long pasta
¼ cup olive oil
10 garlic cloves, thin sliced
½ tsp. red pepper flakes
1 tsp. dried oregano
½ cup dry white wine
2 ten-ounce cans baby clams with juices
2 tbs. unsalted butter
zest of one lemon
½ cup chopped Italian parsley
1 tsp. salt… then more to taste
fresh ground pepper

Method of Preparation:

• Bring a large pot of salted water to boil and add your pasta. Cook until al dente. Reserve ½ cup pasta water (if needed to thin the sauce later) then drain pasta and let aside.
• In a large skillet, heat olive oil over medium heat.
• Add garlic, red pepper flakes and oregano and cook until the garlic is pale golden- about two minutes.
• Add the white wine and reduce it by half for another 3 to 4 minutes.
• Stir in the clams with their juices and cook until just warmed through- a couple of minutes more. Taste and season with salt and pepper if needed.
• Add the butter, lemon zest and parsley until the butter melts.
• Stir well, then add the sauce to your pasta and toss to combine.
• Garnish with a bit more parsley and serve.

Enjoy!

The Chef: Nicolas Caicedo
The Restaurant: La Brisa, Miami
The Dish: Pears & Cream

Ingredients:
3-4 pears (any kind)
red wine
1 cup sugar
1-2 cinnamon sticks
about an inch of peel from lemon and lime
tsp cloves
vanilla yogurt
granola (any kind)

Method of Preparation:

• Peel the pears and remove the seeds, then cut them in half.
• Place them in a medium-sized pot and pour in red wine (the wine should cover most of the pears).
• Add sugar, cinnamon sticks, lemon and lime peel and cloves and bring to a low simmer, then cover and allow to simmer for 20-30 minutes, or until pears are tender.
• Allow to cool, then remove the pears. You can then simmer the liquid again until it reduces by about half.
• Strain and reserve.

To Plate:

• In a bowl, add vanilla yogurt, and sprinkle with granola.
• Place the pears next to the yogurt.
• Pour a spoonful of the reduced cooking liquid onto the pears.
• Garnish with basil leaves.

La Brisa
(located in Miccosukee Casino & Resort)
500 SW 177th Ave, Miami, FL 33194
(305) 925-8185
www.miccosukee.com

Ingredients:
1 pound green beans, trimmed
2 tablespoons Harissa seasoning
2 teaspoons honey
1 tablespoon lime juice (about ½ lime)
Salt to taste
2 tablespoons grapeseed or canola oil
10 ounces grape or cherry tomatoes
1 tablespoon unsalted butter

Method of Preparation:

• In a bowl, combine Harissa, honey and lime juice. Stir together until combined and season to taste with salt.
• In a large skillet, heat 1 tablespoon of the grapeseed oil over medium-high heat.
• Add green beans and cook undisturbed until they begin to char in spots, about 3 minutes.
• Continue to cook, tossing frequently, until beans are just cooked through and slightly blistered and browned in spots, about 5 to 6 minutes more. (Some beans will be more cooked than others – that’s O.K.)
• Season with salt and place beans in a bowl.
• Heat the remaining 1 tablespoon grapeseed oil in the skillet.
• Add tomatoes and cook undisturbed until they also begin to char in spots, about 1 minute.
• Stir tomatoes frequently until they are just cooked through and some begin to burst, about 2 minutes more. They do not need to be totally cooked through.
• Season with salt.
• Remove skillet from heat and add green beans.
• Add harissa mixture and butter and toss until everything is combined and butter is melted.
• Spoon into a large bowl and serve it up.

Enjoy!

The Chef: Wayne Sharp
The Restaurant: Jrk! Miami
The Dish: Rasta Pasta

Ingredients:
Cavatappi pasta (cooked to fork tender)
Reserve 1 cup of pasta water for thickening
1 red, green and yellow bell pepper (sliced)
1/2 red onion (sliced)
1 cup heavy cream
1/2 cup jerked chicken breast (cooked)
1 cup grated Parmesan cheese (or can also use a combo of shredded cheddar and mozzarella)
4 cloves minced garlic
1 tbsp of green seasoning (garlic, thyme, onion, scallion, salt and pepper, olive oil/blended until smooth)
1 tbsp of all-purpose seasoning (viewers can use all-purpose seasoning as a substitute)

Method of Preparation:

• In a pan with vegetable oil on medium-high heat, sautee bell peppers and onion until fragrant.
• Add heavy cream and jerk chicken and simmer until sauce thickens, then add parmesan, garlic, green seasoning and all-purpose seasoning.
• Mix in pasta, and pour in a little of the pasta water if the sauce is too thick.
• Plate and enjoy!

Jrk!
95 NW 1st St.
Miami, FL 33128
786-750-3408
eatjrk.com

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

Ingredients:
20-25 pieces of your favorite salami
A jar of antipasti

Method of Preparation:

• Heat oven to 400 degrees.
• Press salami into muffin tin pressing down to make little cups. (You can use a small cup to do this.)
• Bake in the oven until salami gets crisp- about 4-5 minutes.
• Remove them and let cool on a rack.
• Scoop the antipasti mixture into each cup.
• Serve and enjoy!!!

Note: You can also make your own antipasti with:

• 1/3 cup feta cheese
• 1/3 cup chopped cherry tomatoes
• 1/3 cup chopped kalamata olives
• 1/4 cup chopped fresh basil
• 1 tbsp olive oil

The Chef: Kevin Acosta
The Restaurant: Chimba, Miami
The Dish: Elote

Ingredients:
2 cups Corn (frozen bag is okay)
1.5 tbsp unsalted butter
1/4 cup Cotija cheese
2 tsp Tajín
2 tbsp Jalapeño aioli (below)
1tbsp. of oil

JALAPEÑO AIOLI
1 cup Mayonnaise
2-3 red jalapeno or fresno peppers
3-4 garlic cloves
Cilantro

Method of Preparation:
Aioli:

• Slice the peppers and remove the seeds of some of them.
• Cut the tips off the garlic cloves.
• Preheat a pan with oil and slowly cook the peppers and garlic cloves until they are soft.
• Allow to cool a few minutes before moving to a small high-sided container and use an immersion blender to blend with mayo.
• You can also use a regular blender.
• Set aioli aside.

Corn:

• Preheat a pan with oil and sautee corn on high.
• Add the butter and cook until the corn is lightly toasted.
• In a bowl add the corn, aioli, cheese, Tajín and mix well until all the ingredients are incorporated.

To Plate:

• Serve in a bowl and decorate with more cheese and cilantro.

Chimba
2830 NE 2nd Ave.
Miami, FL 33137
786-590-2314
chimbamiami.com/chimba

Ingredients:
6 medium onions (each 3 inches in diameter / 2 1/2 pounds total), halved crosswise through the center (not the root and stem), ends trimmed by 1/4 inch
1/2 teaspoon kosher salt
3 teaspoons freshly ground freshly ground black pepper
2 tablespoons unsalted butter, melted, or your preferred cooking oil

Method of Preparation:

• Heat your oven to 425°F with a rack in the top position.
• Place the onion halves cut side up in the cups of a 12-cup muffin tin.
• Sprinkle the onions with the salt and pepper.
• Roast for 20 minutes, until the onions have softened slightly and sunk into the cups.
• Brush with butter and return to the oven.
• Bake until extremely soft and golden brown, about 40 minutes more.

Enjoy!

The Chef: Benoit Rablat
The Restaurant: Silverlake Bistro, Miami Beach
The Dish: Gnocchi Mac and Cheese

Ingredients:
0.5 oz duck fat
half pound gnocchi
2 oz heavy cream
4 oz of shredded cheese (cheddar and Swiss or your favorite combination)
1 oz lardon (thick cut bacon)
1 pinch of toasted panko
olive oil

Method of Preparation:

• In a large pot, bring salted water to a boil.
• Cook half a pound of gnocchis. Gnocchis are cooked when they float. Depending on the brand, if they’re fresh, frozen, or dry… it will take between 4 and 7 minutes.
• Strain the gnocchis with a colander. Transfer the gnocchis to a large bowl and toss them in a little bit of olive oil to avoid them being sticky. Reserve.

Cheese sauce:

• Combine heavy cream and cheese in a saucepan on low/medium heat until smooth and creamy. Reserve.

Lardons:

• Dice in half-inch cube 2 ounces of bacon slab (it can be replaced by a thick-cut bacon. Then cut 1 inch).
• In a pan, cook the bacon till crispy brown but not hard.
• Scoop out the bacon of the fat and reserve the bacon on a kitchen paper towel to get rid of all the excess fat.
• In a large non-stick pan, heat up 1 ounce of duck fat on medium/high fire (the duck fat can be replaced with olive oil).
• When the duck fat starts smoking, add the cooked gnocchi. Sear them on each side till dark brown and slightly crispy (approx. 3 minutes).
• Add the cheese sauce and stir with a rubber spatula to coat all the gnocchis with the cheese sauce.

To Plate:

• Split the gnocchis evenly on two plates and finish the dish with a pinch of bread crumbs, finishing with sea salt and the crispy lardons.

Silverlake Bistro
1211 71st St.
Miami Beach, FL 33141
786-803-8113
https://www.instagram.com/silverlakebistromiami

Ingredients:
All-purpose flour (for dusting work surfaces)
8 ounce crescent dough sheet
8 ounce wheel of brie cheese
1 cup whole cranberry sauce (not jellied)

Method of Preparation:

• Preheat oven to 375°F degrees.
• Spray a mini muffin tin with cooking spray.
• Spread a little flour out onto your counter then roll out crescent dough.
• If using crescent rolls rather than the crescent roll dough sheet, be sure to pinch the seams together to make one sheet.
• Cut dough into 24 squares.
• Place squares into muffin tin slots.
• Cut brie into small pieces and place inside the crescent dough squares. Top with a generous spoonful of cranberry sauce.
• Bake for 6-8 minutes until golden brown.
• Let cool and serve.

Enjoy!

The Chef: Alejandra Jimenez
The Restaurant: The Chocolate Chip Bakery, Miami
The Dish: Oatmeal Raisin Cookies

Ingredients:
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour
1 cup Organic Cane Sugar
1/2 cup Certified Gluten-Free Rolled Oats
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Xantham Gum
Optional: Add 1/2 cup of raisins or 1/2 cup of chocolate chips.
1/2 cup Melted Refined Coconut Oil
1/4 cup Applesauce
2 1/2 tbsp Non-dairy Milk
2 tsp Vanilla

Method of Preparation:

• In a bowl, mix dry ingredients and set aside.
• Mix melted oil, applesauce, milk, and vanilla in another bowl. Set aside.
• Mix wet and dry ingredients with a rubber spatula until a thick dough is formed. Add raisins or chocolate chips and mix well.
• Portion cookies onto a sheet tray lined with parchment (use a scale to weigh the batter for each cookie. Each cookie weighs 70g.)
• Roll each cookie into a ball and place them on the sheet tray.
• Bake for 12 – 14 min at 350º F. Rotate the tray in the oven in the middle of baking time.

The Chocolate Chip Bakery
166 NE 29th St.
Miami, FL 33137
786-305-8613
www.chocolatechipbakery.com

That’s what’s on the menu today, as we grab a Bite with Belkys.

Ingredients:
6 chocolate bars, plain or with nuts
1 large container whipped topping
1 graham cracker pie shell
Cocoa powder for garnish

Method of Preparation:

• Melt the chocolate in the microwave.
• Pour melted chocolate into a bowl and add a large container of whipped topping.
• Stir well then pour the mixture into graham cracker pie shell.
• Chill in the refrigerator for at least two hours or overnight.

Enjoy!

The Chef: Horacio Rivadero
The Restaurant: SoBe Vegan, Fort Lauderdale
The Dish: Thai Noodles

Ingredients:
1 bag rice noodles
2 oz sesame hoisin sauce
1 tbsp garlic, minced
2 oz Portobello mushrooms, grilled
2 oz edamame
2 oz cucumber, sliced
1/2 kale
1/2 tbsp chili oil
2 tbsp green onions, sliced
1 tsp sesame seeds
2 tsp crispy garlic
4 oz carrots, julienned
2 tbsp scallions
microgreens for garnish
salt to taste

Method of Preparation:

• In a saute pan at medium heat, add chili oil, rice noodles and edamame beans and mix.
• Cook for 1 minute.
• Add in mushrooms, carrots, scallions and mix again.
• Add hoisin sauce and keep cooking for another 2 minutes. Total cook time should be about 3 minutes.
• Place kale on the serving dish, then transfer the noodles to a dish.
• Top with cucumbers, crispy garlic, sesame seeds and drizzle chili oil.
• Garnish with microgreens.

SoBe Vegan
401 N Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304
954-368-4640
www.sobev.com

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, at room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
1 cup 100% pure pumpkin
1 large egg, at room temperature
2 teaspoons vanilla extract
cream cheese frosting (store-bought or homemade)

Method of Preparation:

• Preheat oven to 350 degrees F.
• Line two large baking sheets with parchment paper or Silpat baking mats. Set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
• Using a stand mixer or hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula, as necessary.
• Add the pumpkin, egg and vanilla and beat until smooth.
• Add the dry ingredients and mix on low until just combined. Don’t over-mix.
• Use a cookie scoop or spoon to drop the cookie dough by rounded tablespoon onto the prepared baking sheets.
• Bake for 14 to 18 minutes or until edges are firm but cookies are still soft in the center.
• Cool on baking sheets for 2 to 5 minutes; transfer to wire cooling racks to cool completely.
• Frost the cooled cookies with cream cheese frosting and enjoy!

The Chef: Beatriz Rivera
The Restaurant: Monty’s, Miami
The Dish: Caribbean French Toast

Ingredients:
half cup of eggs
one cup of Half and Half
1 tsp vanilla extract
1 tsp cinnamon
2 tsp Triple Sec
1 can Coco Lopez
pinch of salt
Brioche Texas toast
Grated (desiccated) coconut
Butter
Guava puree
Whipped ricotta cheese
Powdered sugar

Method of Preparation:

• Mix all the ingredients for the batter (eggs, half & half, vanilla extract, cinnamon, triple sec, Coco Lopez and salt).
• Heat the butter on the flat top.
• Add the bread to the batter and coat both sides of the bread with the grated coconut.
• Cook both sides of the bread until golden brown.

To Plate:

• Drizzle with guava puree and whipped ricotta cheese and top with powdered sugar.

Monty’s Coconut Grove
2550 S Bayshore Drive
Miami, FL 33133
305-856-3992
www.montysrawbar.com