Tag Archives | winter 2012 recipe

Black Bean Soup

Black Bean Soup
Serves 8-10

Venezuelan-born chef Miguel Aguilar is bringing small plates with global-Latino influences to Wynwood Kitchen & Bar.
Here, his black bean soup is enriched with roast garlic and peppers.

2½ lbs. black beans
1½ lbs. Spanish onions, whole
¾ lb. green peppers, whole
8 oz. garlic
1 tablespoon cumin
¼ cup dry oregano
¼ cup white vinegar
4 quarts water
2 cups olive oil
1 bay leaf

Preheat oven to 350°. In a shallow baking dish, combine the olive oil and garlic. Bake until light brown. Place some extra-virgin olive oil on the Spanish onion and green peppers (keep skin on). Place on baking sheet(s) and bake until the peppers are charred and the onions are well cooked and translucent.

In a large pot, place beans, water, vinegar, bay leaf and salt. Bring to boil and then turn down to simmer.

Remove skin from onion and de-seed peppers. Combine peppers, garlic and onion. Puree with some of the liquid from the beans until smooth. Add the puree to the pot of beans along with the cumin and dry oregano. Cook until the beans are tender.

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Florida Wahoo Ceviche

Florida Wahoo Ceviche
Serves 6

Exquisite farm-to-table (or in this case, sea-to-table) cooking is what earned executive chef Paula DaSilva of 1500° at the Eden Roc Renaissance accolades as the only Florida restaurant singled out in critic John Mariani’s “The Best New Restaurants in America 2011.”

1 lb. Florida wahoo, fresh and great quality
2 limes
1 tablespoon chopped cilantro
¼ cup red onions, sliced thinly
1 jalapeno pepper, seeded
1 stalk celery, sliced thinly
Salt and pepper to taste
1 tablespoon extra virgin olive oil

Make sure to buy extremely fresh fish. If wahoo is not available, great substitutions would be snapper, corvina, halibut or a mild white fish. Clean the fish by removing any skin and blood lines. Cut fish into small dice or almost minced. Put the fish into a bowl, squeeze the lime juice and add all the vegetables. Mix and season with salt and pepper. Finish by adding the olive oil and quickly mixing together.

Serve in a bowl with ice underneath.

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Gouda Tater Tots

Gouda Tater Tots
Serves 2-4

These cheesy tots from chef Sean Brasel of Meat Market on Lincoln Road in South Beach would be ideal for a Super Bowl party snack, but we’d recommend doubling or tripling the recipe.

3 large russet potatoes
3 oz. smoked cheddar cheese
3 oz. Gouda cheese, shredded
1 teaspoon salt
¼ teaspoon ground black pepper
Vegetable oil
Cornstarch for dredging

Preheat oven to 350 degrees. Roast the potatoes, with their skin on, for 25 minutes (they should still be hard in the middle). While still
hot, carefully peel potatoes and shred on a box grater into a bowl; cool slightly. Once potatoes are warm, mix in the cheese and season with the salt and pepper. Form into half-ounce cylinders, 1½ inches tall and 1 inch round; reserve in the fridge. Heat oil to 350 degrees in a large pot. Just before serving, cover the tater tots in cornstarch and drop in oil. Fry until golden brown. Serve immediately.

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Strawberry Vinegar

Strawberry Vinegar
Makes 2 cups

Use this to add strawberry tartness in salad dressing.

1 pint strawberries, hulled and roughly chopped
2 cups white wine or white balsamic vinegar
2 teaspoons sugar

Heat vinegar and sugar over low heat, stirring frequently until sugar dissolves. In a non-reactive bowl, pour vinegar mixture over chopped
strawberries, mix thoroughly and let stand at room temperature overnight. Strain, pour into a sterilized glass jar and discard the strawberries.

Store in the refrigerator.

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Five Ways to Dress up Strawberries

Five Ways to Dress Up Strawberries

Each of these recipes pairs ripe, red berries with an easy accompaniment. For each of these recipes, gently combine hulled, sliced or halved berries with sugar to taste and let macerate for 30 minutes. Set aside the prettiest berries to garnish.

Strawberries and Balsamic Vinegar

Add a few drops (or to taste) of balsamic vinegar to strawberries and sugar and let macerate. This addition is especially useful when berries aren’t as ripe as they should be.

Strawberries and Cream

Heap berries and their juices in stemmed glasses. Top with lightly whipped cream.

Strawberries and Crème Anglaise

Make your favorite crème anglaise or rich custard. Chill until very cold. Spoon into stemmed glasses and top with berries and whipped cream.

Strawberries with Grand Marnier

Add Grand Marnier to taste to strawberries and sugar and let macerate.

Strawberries in Sour Cream and Brown Sugar

Mix sour cream and brown sugar to taste. Add a tablespoon of brandy if you want. Gently combine with berries.

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Strawberry Syrup

Strawberry Syrup

Makes about 2 1/2 cups

1 pint strawberries, hulled and sliced

3/4 cup water

3/4 cup sugar

1 tablespoon lemon juice

 

Combine strawberries, water and sugar in large saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Boil 10 minutes, stirring occasionally. Add lemon juice and strain into container. Cover and chill.

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Strawberry Butter

Strawberry Butter

1 cup unsalted butter, room temperature

1/3 cup Florida honey

1/2 teaspoon salt

1/2  cup Florida strawberries, hulled and chopped

1 teaspoon orange zest, grated

 

Beat together butter, honey and salt until light and fluffy. Add strawberries and orange zest at low speed just until blended.

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Florida Strawberry Muffins

Florida Strawberry Muffins

Makes 12 muffins

This recipe, adapted from the Florida Strawberry Growers Association’s blog (strawberrysue.com), calls for chopped strawberries, a good use for less-than-perfect berries. The accompanying Strawberry Butter is delicious on breakfast toast or warm biscuits.

2 cups Florida strawberries, hulled and chopped

3/4 cup sugar

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, slightly beaten

1/4 cup unsalted butter, melted

1 teaspoon orange zest, grated

1 teaspoon vanilla

 

Combine strawberries and 1/2 cup sugar in a small bowl. Set aside for one hour. Drain; reserve liquid and strawberries separately.

Preheat oven to 425°F. Grease or use baking spray on 12 muffin pans. Combine flour, baking soda and salt. Set aside. Combine eggs, butter, orange zest, vanilla, remaining 1/4 cup sugar and liquid from strawberries in a medium bowl. Add flour mixture and stir just until combined. Gently stir in reserved strawberries. Spoon into muffin pans. Bake for about 20 minutes or until golden brown.

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