Tag Archives | winter 2010 recipe

Skinny Green Serrano Cocktail

Serves 1

1 slice serrano green chili

3 oz. freshly extracted green tomato juice

2 oz. Martin Millers Gin (Not London Dry)

Muddle serrano chili slice once. Combine ingredients in mixing glass. Add ice and shake vigorously for 5 seconds. Double-strain ingredients over fresh ice. Use both strainer and fine-mesh strainer so chili seeds stay out of the drinks. Add salt on outside rim of glass. Garnish with a green tomato wedge and a serrano chili.

Green tomato preparation: Extract juice from green tomato, and then blend in blender with skin.

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Zucchini Bread

Makes 2 loaves

3 cups flour, sifted

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

3 eggs

1 3/4 cups sugar

1 cup canola oil

2 cups zucchini, grated

1 tablespoon orange zest, grated

1 1/2 teaspoons vanilla

1/2 cups walnuts (optional)

Preheat oven to 350 degrees. Grease and flour two 9×5-inch loaf pans.

Sift together flour, salt, baking powder, baking soda and cinnamon. Beat eggs till well combined. Add sugar, oil, zucchini, orange peel and vanilla, mixing well. Add flour mixture, blending just until moistened. Stir in walnuts, if desired.

Spoon batter into pans. Bake for 50 minutes or until toothpick, inserted in center of loaf comes out clean.

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Garlicky Collard Greens

Serves 4

Here’s an easy way to use big bags of collard greens. For a non-vegetarian option, saute chopped pancetta with onion and garlic.

2 pounds collard greens

1 onion, diced

3 cloves garlic, minced

3 tablespoons olive oil

2 tablespoons butter

Rinse collard greens under cold, running water. Roll the leaves up like a cigar and cut into thin strips. Bring a pot of salted water to a boil, add collard greens, and cook for 3-5 minutes. They should be bright green. Plunge into an ice bath to stop the cooking. This will help to maintain their beautiful color. Drain and set aside.

Heat olive oil and butter in a skillet. Add onion and garlic and cook until the onion is soft and translucent, about 5 to 7 minutes. Salt and pepper the greens and saute 2 or 3 minutes. Season with salt and pepper per to taste.

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Garden-fresh Pesto

3 or 4 cloves of garlic, chopped

1/2 cup basil, chopped

1 tablespoon coarse salt

1/2 c extra-virgin olive oil

Grated Parmesan cheese, to taste

1 lb. good-quality pasta, such as penne rigate, fusilli, rigatoni

Chop together garlic and basil. Add salt and oil, combining well (or use mortar and pestle). Toss with cooked pasta and add cheese. You can also add cherry tomatoes and arugula (or both), quickly sauteed in olive oil.

From Leatrice Linden

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Yellow Fin Tuna Crudo

Recipe by Chef John Critchley, Area 31, downtown Miami

Chef’s note: This easy-to-prepare dish allows the delicate flavors of the fish come through while invigorating the palate with sweet, salty, sour and heat undertones. 

Serves 4


1 lb. sashimi-quality tuna, sliced ¼”

For the sauce

1 green apple, grated with hand grater, medium size

1 yellow pepper, juiced

3 tablespoons lemon juice

1 teaspoon Korean chili flakes

3 tablespoons palm sugar

5 mint leaves, thinly sliced

1 cilantro sprig, finely chopped

Sea salt, soy sauce or fish sauce to taste

In a small mixing bowl, combine all ingredients and season with either sea salt, soy sauce or fish sauce depending on the theme. Each will bring out different flavors to enhance the fish.

To serve, arrange slices of raw tuna on the plate and season them with a little soy sauce and lemon juice. Spoon the yellow pepper sauce over the fish and garnish with sea salt, lemon zest and more chili.

Wine pairing: An acidic Basque white wine will do just as well as any Napa Sauvignon Blanc.



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Local Rainbow Chard and Caramelized Onion Panade

This recipe from Chef Michael Schwartz of Michael’s Genuine Food & Drink in Miami’s Design District uses all of this colorful green, including the ribs, which give a little crunch and added texture.

Serves 6

1 bunch local rainbow chard (about 3/4 pound)

2 tablespoons extra-virgin olive oil

1 large white onion, thinly sliced (about 3 cups)

Kosher salt and freshly ground black pepper

2 garlic cloves, smashed and chopped

1 (10-ounce) crusty sourdough baguette, cut into 1-inch pieces (6 cups)

3 large egg yolks

2 cups chicken stock

1/2 cup heavy cream

6 ounces fontina cheese, shredded (about 2 cups)

1 tablespoon unsalted butter, for greasing

1 cup freshly grated Parmesan


Cut the ribs out of the chard and set aside. Roll leaves into a bundle and coarsely chop into 1-inch pieces. Put chopped chard in a colander and rinse well. Set aside to drain.

Cut the chard ribs crosswise into small pieces. Rinse and drain in a colander.

Put a large pot over high heat and film with the oil. Add the onion; season with salt and pepper. Cook and stir with wooden spoon until the onion is golden brown and caramelized, about 8 minutes. Add chopped Read More

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Local Heirloom Tomato and Beet Salad with Green Beans, Blue Cheese, and Walnut Vinaigrette

From Chef Michael Schwartz of Michael’s Genuine Food & Drink, Miami’s Design District

Serves 4 entrée, serves 8 starter

1/2 pound green beans, ends trimmed

1 pound beets, unpeeled, tops trimmed, rinsed

2 pounds assorted, local ripe heirloom tomatoes, such as Brandywine, Green zebra, Sungold and red beefsteak, cut into chunks and wedges

1/2 cup Walnut Vinaigrette (recipe follows)

Kosher salt and freshly ground black pepper

4 ounces Danish blue cheese, crumbled (1 cup)


Bring a large pot of salted water to a boil over high heat.

Blanch green beans for 30 seconds; they become tender very quickly. Using a slotted spoon, remove beans from water and plunge into an ice bath to “shock” them, i.e., to stop the cooking process and cool them down right away. This procedure also sets their vibrant green color. Drain green beans in a colander and put in a mixing bowl. Bring the water back to a boil. Add beets. Cover the pot, reduce heat to low and simmer for 20 to 25 minutes. To check for doneness of the beets, insert a paring knife into the centers – it should slide in without any resistance. Transfer beets to an ice bath.

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Callaloo and Calabaza Soup

3 cups cubed calabaza squash

3 tablespoons canola oil, divided

2 tablespoons unsalted butter

1 medium onion, diced

1/2 cup chopped chives

4 cloves garlic, minced

4 slices bacon

3/4 pound callaloo greens, stemmed and chopped

1/3 cup basil, sliced

2 tablespoons chopped celery leaves

5 cups water

1/2 cup heavy cream

Salt and pepper


Preheat oven to 400°.

Toss calabaza with 1 tablespoon canola oil, salt and pepper. Spread calabaza onto a baking sheet, and roast for 20 to 30 minutes until tender. Remove from oven and keep warm.

Meanwhile, heat remaining canola oil and butter in a medium-sized pot. Add onion, chives and garlic, and cook for 5 to 7 minutes, until the onion softens. Add strips of bacon, and render fat, cooking 5 to 8 minutes more (bacon will not be crisp).

Add greens, basil and celery leaves to the pot, and cook until callaloo is wilted, 3 to 5 minutes. Pour in water, and bring to a boil. Reduce heat, and simmer soup for 10 minutes.

Remove bacon strips, and discard. Cool soup slightly, and puree in batches. Return the soup to the pot, and add cream. Bring soup back to a low simmer. Season Read More

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Grapefruit Superstar Cocktail

Use your own backyard grapefruit for this cocktail from mixologist Freddy Diaz of Viceroy Miami’s Club 50.

Serves 1

1 1/2 oz. Herradura Silver

1/4 oz. St. Germain Elderflower Liqueur

1/2 oz. freshly squeezed lime juice

2 oz. freshly squeezed grapefruit juice

Starfruit slice for garnish

Combine ingredients in mixing glass. Add ice. Shake vigorously for 5 seconds. Strain into a cocktail glass. Grapefruit and lime preparation: Juice grapefruit and lime with a juicer. Double-strain so there is no pulp.

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