Ingredients:
Carnaroli rice (alternative Arborio)
Porcini Mushroom Italian (alternative dried Porcini)
veggie stock (freshly made or store bought)
1/2 cup white wine
Taleggio cheese (substitute brie or fontina)
minced small yellow onion or minced shallot
Italian Parsley
butter
Parmigiano Reggiano
fresh garlic
fresh rosemary
EVOO, salt and pepper
fresh Italian black truffle (optional)

Method of Preparation:

• In a sheet pan lined with parchment paper, placed the sliced Porcini in one layer, season with EVOO, garlic and rosemary and bake in a preheat oven at 350F for 15 minutes. Remove from the oven and season with salt. Set aside.
• In a skillet prepare a soffritto with EVOO and the minced onion, cook until golden.
• Add the rice and toast it. Add the white wine and let evaporate. Add the veggie stock little by little to allow the rice to absorb the stock and cook gently. Season with salt. When almost ready, but still hard, add some of the Porcini and cook until the rice it’s done (add more veggie stock if needed), add some of the Taleggio, the butter and the Parmigiano and finish with the parsley.
• Place a couple of spoonfuls on a flat plate, tap the bottom and swirl the plate to flatten the risotto. Place the remaining roasted Porcini on top, add the Taleggio in small dots evenly, decorate with a parsley leaf and grated fresh pepper.
• Add shaved fresh Italian black truffle as an option to make it special for the Holidays celebration.

Altamura Trattoria
7835 NW 107th Ave, Doral, FL 33178
(786) 900-2582
https://www.altamuratrattoria.com/

The Wilson and Lott families are now neighbors at new homes in Buena Vista. They were joined by Miami Commissioner Christine King and other city officials to commemorate the opening of the new affordable homes.

“Each of our families today are so deserving of this; they’ve worked so hard to get where they are today,” said King.

King joined the new homeowners to mark the completion of the homes in Miami.

“We have taken what was a vacant lot, overgrown, an eye sore in the city, and turned it into someone’s forever home,” said King.

These account for two of the six homes that have been built to date, with 16 more currently in development.

“Every week, me and my team meet to make sure these projects don’t go off the rails, and I’m happy to say there’s more to come,” said King.

Both families who moved into the new homes were all smiles throughout the day.

Shemeka Wilson, a chef and mother of three, said the emotions from the day were overwhelming.

At one point, she was choked up and embraced the commissioner as she reflected on her journey.

“It’s overwhelming because when my mom passed, I was young and I had a 2-year-old son, and I was homeless for awhile before, and I was moving around from family members to family members,” said Wilson.

For Patricia Lott, another new homeowner, she shared the moment with her family on the special day.

“This is the epitome of generational wealth,” Lott said. “Because today is my birthday and I’m turning 70.”

Lott, who works as a Miami-Dade County employee, was eternally grateful to be able to take in every moment.

“I’m just so happy to live this dream because this is definitely the American dream,” said Lott.

Both of the new homeowners qualified for assistance through Miami’s First-Time Homebuyer Program.

As people across South Florida prepare to ring in the new year, Miami-Dade Sheriff Rosie Cordero-Stutz joined deputies to spread the message to protect the community this holiday season.

“I’m here to talk about the serious issue that’s killed too many in our community. Celebratory gunfire on New Year’s Eve,” said Cordero-Stutz.

Authorities are hoping the message will ensure residents can enjoy the end of year festivities safely.

“This is a season of celebration, a time for family, friends and neighbors together safely. Remember: one bullet can end that celebration. Let’s keep Miami-Dade safe,” said Cordero-Stutz.

The same reckless behavior, Cordero-Stutz said, was responsible for the death of 10-year-old Yaneliz Munguia while she and her family were celebrating New Year’s Eve at the end of 2024.

“We have felt this pain here at home, during the most recent New Year’s Eve celebration. Yaneliz Munguia, a little girl of 10 years of age, lost her life in Northwest Miami-Dade,” she said.

Cordero-Stutz also said MDSO will be stepping up their efforts on patrols during the holiday season.

“We will have high-visibility patrols, we will use all available technology to detect gunfire and respond immediately,” said Cordero-Stutz.

Miami-Dade’s top cop said anybody who does fire off celebratory gunshots could face steep consequences, including being locked behind bars.

“It is a crime to discharge a weapon in public. It obviously will matter, the situation, the totality of the situation, how it occurs, but they can be facing anything from fines to time in jail,” said Cordero-Stutz.

She also has a message to any residents who witness others firing off celebratory gunshots in the air.

“If at all possible, get under cover. ‘Cause that’s a first, what goes up must come down,” said Cordero-Stutz. “If you see or hear someone firing into the air, call us. Dial 911. Do not wait, do not assume someone else is going to report it. Lives are at stake.”

The sheriff also said a bullet that’s fired into the air can travel up to three miles in any direction, more than enough to cross over city and county lines before it comes back down.

Ingredients:
1/2 cup thinly sliced red onion
3 tablespoons red wine vinegar
1 frozen puff pastry sheet (9 to 14 ounces) thawed
1 cup sour cream
4 to 6 ounces sliced smoked salmon
1 to 2 Persian or regular cucumbers, thinly sliced
1 tablespoon capers, drained
Fresh dill to garnish

Method of Preparation:

• Heat the oven to 425 degrees.
• In a small bowI, toss onion with vinegar.
• Set aside, tossing occasionally, until ready to serve.
• Line a sheet pan with parchment and lay the pastry on top.
• With a fork, vigorously poke the pastry, deeply, from edge to edge. This will help it to remain flaky but not puffy (eliminating the potential for air pockets), so the toppings may be easily layered on later.
• Place the sheet pan on the middle rack and bake the pastry until golden and flaky, 17 to 20 minutes. (It will rise slightly, but should deflate. If it doesn’t, gently poke a hole and press down lightly on any air pockets).
• Let cool completely.
• When pastry is cool, spread sour cream over the surface like sauce on a pizza.
• Top with the salmon, cucumber, capers, dill and drained pickled onion.
• Cut into squares to serve.

Enjoy!

New body camera video released by the Volusia County Sheriff’s Office shows the moments deputies dove into frigid waters to rescue a young boy.

Authorities say the 6-year-old boy, Coco, who is nonverbal and has autism, was found in a pond near a Deltona neighborhood.

“Coco! Coco, come here!” a deputy is heard shouting as they searched for Coco.

They say Coco is known to be attracted to water and deputies knew to be extra cautious as they walked through the pond.

“OK, we see him. His chest is above the water,” a deputy said in the footage. “Don’t yell, that makes him laugh.”

After spotting Coco, deputies slowly approached him, finding him chest-deep water.

“Hey, bud. You’re Coco? Come here, my name is Brady,” the deputy tells Coco. “Come here, OK, we’re gonna get you a blanket, OK? Come here.”

Deputies breathed a sigh of relief after finding him safe and sound. Coco was cold but otherwise unharmed.

“I know, we’re gonna get you a blanket, buddy,” a deputy told Coco.

After carrying Coco back to solid land, deputies reunited him with his family.

Coco’s family was overwhelmed with emotions as he was brought back to them for the holiday.

“He’s cold, we have the fire department coming just to check on him,” the deputy tells his father.

This wasn’t Coco’s first time taking an unexpected dive.

In August 2024, Coco fell into a different pond nearby. He was safely rescued and unharmed after that fall.

Since then, Coco has started taking swimming lessons.

Deputies also spoke with Coco’s family about improving precautionary measures and using a tracker to know where he is at all times.

The Chef: Angelo Elia
The Restaurant: Casa D’Angelo, Fort Lauderdale
The Dish: Chicken Milanese

Ingredients:
2 large boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 large eggs
1 tablespoon water
1 cup plain breadcrumbs (or panko for extra crunch)
2 tablespoons chopped fresh parsley (optional)
Olive oil, for frying (about ½ cup)
Lemon wedges, for serving

Method of Preparation:

• Butterfly & pound the chicken
  Slice each chicken breast in half horizontally to create two thin cutlets.
  Place each between sheets of plastic wrap or parchment paper and gently pound with a mallet or rolling pin until about ¼-inch thick.
  Season both sides with salt and pepper.
• Prepare the breading stations
  In one bowl, beat the eggs with 1 tablespoon water.
  In a second, combine breadcrumbs, and parsley.
• Bread the cutlets
  Dip into the egg wash, then press into the breadcrumb mixture, coating evenly. Repeat.
  Lay them on a wire rack or plate and let rest for 5-10 minutes (this helps the coating stick).
• Fry the chicken
  Heat olive oil in a large skillet over medium-high heat (oil should shimmer but not smoke).
  Fry cutlets 2-3 minutes per side until golden brown and cooked through.
  Transfer to a paper towel-lined plate or wire rack to drain excess oil.

To Plate:

• Serve immediately with lemon wedges.
• Optional: top with a light arugula salad dressed with olive oil, lemon juice, salt, and pepper.

Casa D’Angelo
1201 N Federal Hwy, Fort Lauderdale, FL 33304
(954) 564-1234
www.casa-d-angelo.com

Ingredients:
8 eggs
3.5 oz crumbled feta
1 tbsp olive oil
salt
pepper
oregano or favorite spices

Method of Preparation:

• Preheat oven to 350 degrees.
• Put olive oil or spray in an oven-proof pan, then put the feta cheese in the middle surrounded by your eggs.
• Season with salt, pepper and spices.
• Bake for about 20-25 minutes until the eggs are set.
• Remove from oven and, using a fork, mix eggs and cheese together until creamy.

Be careful not to scratch your pan!

This dish is best served over your favorite crusty bread.

Enjoy!

The Chef: Marcelo Palacios
The Restaurant: Rò Steakhouse, Coral Gables
The Dish: Spicy Rigatoni

Ingredients:
1 28-ounce can peeled whole tomatoes
2 roasted Fresno peppers – chopped
4 cloved garlic – minced
half an onion – diced
½ cup heavy cream
½ cup grated Parmesan cheese
1 basil leaf
2 tbsp butter
1 burratina (1 piece)
Olive oil
1 package of rigatoni – cooked according to instructions

Method of Preparation:

In a large pot over medium heat, saute peppers, onions and garlic in olive oil until onions start to sweat.
Season with salt and pepper, and add tomatoes.
Bring to a simmer, then turn heat down to low and cook until the tomatoes have broken up, about 30-45 minutes.
Follow with heavy cream, parmesan, and basil.
Use an immersion blender to smooth the sauce (or blend in a blender).
Spoon some of the sauce into a skillet, then add cooked rigatoni pasta.
Toss and season with salt and pepper and butter.
Plate, and top with burrata and more Parmesan.

Rò Steakhouse
121 Alhambra Plaza, Coral Gables, FL 33134
(786) 778-4158
www.rosteakhouse.com

The Miami-Dade County Commission heard two proposals to build a new incinerator during Tuesday’s meeting, three years after flames destroyed one in Doral.

“I’d like to hear from the two proposers today,” Miami-Dade County Commission Chairman Anthony Rodriguez said.

One came from Florida Power & Light, and the other from FCC Environmental Services.

“The opportunity to partner with Miami-Dade County on an innovative waste energy solution,” said an FPL representative.

“We are honored to share our vision of a sustainable solid waste campus,” said an FCC representative.

However, commissioners were not ready to decide because they said they didn’t have all the information on the cost to build and maintain the site.

The delay is also partially due to the board not yet selecting a site for the proposed waste site.

“We haven’t settled on even a location,” said Miami-Dade Commissioner Danielle Cohen Higgins

“We cannot decide with a range that has such an enormous gap,” said Miami-Dade Commissioner Raquel Regalado.

Residents have also spoken out against the plan for economic and environmental reasons.

“There are so many better ways we could be handling our waste management,” said one resident.

“I see a commission that was very intent of keeping the cost per resident stayed below $700, and I look as soon as the next election is completed, that fee is going to jump way up,” said another resident.

Commissioners ultimately voted in favor of a motion to delay the decision, to see if FPL and FCC could team up on a single proposal.

The new deadline for determining whether both companies can work together on a single proposal is January 21.

Ingredients:
Whipped cream, 1 serving size, per cup
Santa or festive marshmallows, 1 serving size per cup
Your favorite hot cocoa, homemade or from a mix

Method of Preparation:

• Swirl whipped cream into a muffin tin.
• Add marshmallow to the top and freeze overnight.
• Pop out and add to a cup of hot cocoa.
• It’s a fun and flavorful holiday topper! Happy holidays!

James Manitaras said a chore he had done many times before turned into a dangerous decision on Wednesday. He was blowing leaves off his roof when he slipped and hung on for dear life until rescue arrived.

“Since I have so much foliage around here, I get up on the roof and blow it off,” he said. “So I decided I would get down and crawl it. Unfortunately, because of the pitch of the roof, every time I would roll over, I would go more towards the edge of the roof.”

Soon enough, he realized his legs were hanging off the side of his home, and there was no way to get back up.

Luckily, a neighbor saw him in need of help and quickly called 911.

“My neighbor just happened to walk out and saw my legs over the side of the house and called 911,” said Manitaras.

Within minutes, Tampa Police and Fire Rescue units responded to his home.

“As soon as I heard the sirens, I thought Oh yes, this is just what I need,” said Manitaras.

Body camera footage captures officers holding the man’s arms and pulling him back up onto the roof.

“You gotta reach up, reach up, we’ve got you,” said the officers in the body camera video.

The elderly man said that if it had not been for the quick actions of the first responders and his neighbor, he would’ve fallen three stories.

“It would have been a hard landing,” said Manitaras.

Now that he is back on solid ground, he said his wife has warned him to avoid getting on the roof and to have someone else complete that chore for him.

“She’s been on me for years not to do it. But when you build a home, and you go up there, and you blow it every year or twice a year, you get confident,” said Manitaras.

He said the worst-case scenario occurred, leaving him tired and sore.

“I was truly the victim of that,” he said.

But he’s thankful for the group of officials who rescued him.

“I’ve said thank you so many times. I wouldn’t be standing here if it weren’t for them,” said Manitaras.

As for the next time his roof is filled with foliage, he says he will listen to his wife and hire someone else to get the job done.

The Chef: Andre Bienvenu
The Restaurant: Catch & Cut, Fort Lauderdale
The Dish: Steamed Clams

Ingredients:
8 ea middleneck clams
1 oz andouille sausage (sliced to 1/8 inch)
8 oz clam butter broth
2 tbsp chopped scallion
1-2 cloves garlic, minced
2 tbsp white wine
1 tbsp butter
lemon, cut into wedges

Shrimp Wontons
1lb shrimp, diced fine, shell off
2 tbsp scallions, diced small
1-2 garlic cloves, diced small
1/4 tsp ginger
1 tsp black pepper
1 tsp kosher salt
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
4 tbsp water
1 tbsp corn starch
1 package wonton wrappers

Method of Preparation:

• Add clams to the saucepan and add butter and garlic.
• Sauté for a minute over medium heat, then deglaze with white wine.
• Add broth, shrimp wontons and andouille sausage and cover and cook until clams open.
• Transfer to a bowl and garnish with lemon.

Shrimp wontons:

• Dice shrimp fine and mix with scallions, garlic, ginger, salt and pepper.
• Mix corn starch with water, add soy sauce, sesame oil and vegetable oil.
• Combine with shrimp mixture and place spoonful in center of a wonton wrapper and wet all four sides then fold into a triangle and wrap closed.

Catch & Cut
1309 E Las Olas Blvd, Fort Lauderdale, FL 33301
(954) 533-1838
www.catchandcut.com

Ingredients:
2 medium sweet potatoes, peeled and cubed
1 package brussels sprouts
1/4 cup olive oil (for roasting)
Salt and pepper to taste
1 teaspoon dried thyme
1/2 cup dried cranberries
4 oz goat cheese, crumbled
1/2 cup cranberry glaze

Cranberry Glaze:
3/4 cup cranberry juice
1/4 cup dried cranberries
4 tablespoons honey or maple syrup
1 tablespoon balsamic vinaigrette

Method of Preparation:

• Toss sweet potatoes, brussels sprouts and thyme with olive oil, then roast at 400°F for about 20-25 minutes, or until tender.
• Let the sweet potatoes and brussels sprouts cool.
• Mix roasted sweet potatoes with crumbled goat cheese and dried cranberries.
• Drizzle with cranberry glaze.
• To make the cranberry glaze, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a saucepan.
• Bring to a boil, then reduce heat and simmer until the glaze thickens.

This salad is perfect for fall and winter gatherings.

Enjoy!

“Collier County 911, what is the address to your emergency?” a dispatcher said.

“Sir, we are stranded in the Everglades,” a man tells him.

The emergency call sparked a search through the swamp for a father and son who got stuck in the Everglades.

“My four-wheeler ran out of gas. We got stuck in a mudhole, and now we’re just here stranded,” the man told police.

Video provided by the Collier County Sheriff’s Office shows the moment deputies spotted the father and son, who were struggling in the dark and running out of water.

“Yep, I got hands up waving,” a deputy is heard saying.

Deputies eventually managed to hoist the pair out of the swamp and into safety.

“He’s in the cabin,” a deputy is heard saying.

Deputies say the two were unharmed.

The Chef: Justin Garriga
The Restaurant: Rosemary’s, Miami
The Dish: Mushroom Cavatelli

Ingredients:
120g Cavatelli pasta (cooked according to package directions, reserve 1 cup of pasta water)
10g extra virgin olive oil
80g Mushroom Mix (Cremini, Oyster, Maitake)
10g Garlic in oil
2oz White wine
3oz Porcini Sugo
1g Parsley, chopped
20g 50/50 Cheese Mix (parmesan and pecorino)
Salt/Pepper to taste

Simple porcini sugo:
2 cups beef broth
¾ pound procini mushrooms, diced
½ cup chopped green onions
½ cup butter, cut into pieces
¼ cup all-purpose flour, or more as needed

Method of Preparation:

• In a large skillet/sauté pan, heat olive oil and saute mushrooms over medium high heat, until they release water and begin to caramelize.
• Add salt, remove pan from heat, add white wine, and return to heat and add pepper.
• Continue to cook until wine has completely evaporated.
• Add porcini sugo, cooked pasta, and cheese mix and toss.
• Plate and garnish with parsley.

Porcini sugo:

• Whisk broth, mushrooms, green onions, butter, and flour together in a medium saucepan over medium heat.
• Bring to a boil, then cook, stirring constantly, until golden brown and thickened, 5 to 10 minutes.

Rosemary’s
322 NW 25th St.
Miami, FL 33127
305-486-2424
rosemarysnyc.com

Ingredients:
Butter or cooking spray to coat pan
1 cup granulated sugar
Finely grated zest from 1 orange
Finely grated zest from 1 lemon
1/2 cup olive oil
1 cup whole-milk ricotta cheese
2 large eggs
2 teaspoons baking powder
1/4 teaspoon fine sea or table salt
1/2 teaspoon ground cinnamon
1 or 2 pinches allspice
1 1/2 cups all-purpose flour
1 cup mini-chocolate chips
1/2 cup pistachios, chopped small

Method of Preparation:

• Heat oven to 350°F. Coat a standard (8 1/2-x-4 1/4″) loaf pan with butter or a nonstick spray.
• Place sugar in a large bowl, and add zest.
• Use your fingertips to rub the zest into the sugar, scenting it throughout.
• Whisk in olive oil, ricotta and eggs.
• Sprinkle baking powder, salt, cinnamon and allspice over wet ingredients, then whisk to combine.
• Gently stir in flour, then chocolate and pistachios until just combined.
• Scrape into prepared loaf.
• Bake oven for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out-batter free.
• Let cool on wire rack in pan for 15 minutes, then invert out onto rack to finish cooling.
• Cake is great the first day, and even more amazingly moist on the second and third, so feel free to plan ahead.
• Store at room temperature, covered with foil or plastic.

Enjoy!

Ingredients:
Chicken breast – pounded to 1/4 inch
1oz Green olives, chopped
1oz Cherry tomatoes, quartered
1oz Capers
.5oz Anchovies, minced
3 ea Lemon juice
2oz Olive oil

Marinade:
2 cups Olive oil
1/2 cup roasted and peeled mini sweet peppers
1/4 cup Thyme
1/4 cup Rosemary
1/4 cup Black pepper
1/4 cup Lemon zest
1/4 cup Dijon mustard
Espelette to taste
Salt and pepper to taste

Method of Preparation:

• Marinade, combine ingredients and marinade chicken breast overnight.
• Sear chicken in well-oiled pan and lay flat. Cook both sides until golden brown.
• In a bowl, make a salad with the tomato, olives, capers, peppers, and anchovies and dress with olive oil, lemon juice and salt.

To Plate:

• Transfer chicken to the plate.
• Top with salad and serve with toasted slivered almonds.

Eight Bar Miami
699 NE 1st Ave, Miami, FL 33132
(305) 306-8808

At the Miami Wrestling Club in Palmetto Bay, young wrestlers are able to fine-tune their strength and skills.

As part of the Li’l Abner Foundation, many of these athletes are homeschooled at its center, and they compete throughout the country year-round. Some of them went on to be Florida High School Athletic Association State Champions in 2025

Jovanni Tovar is one of those kids.

“The foundation has helped a lot, you know, helps with our homeschooling program so we could wrestle and train, so it’s been really helpful, making me a better wrestler and person, too,” he said.

Tovar has been wrestling since he was 6, and he has already competed internationally twice.

“That was an amazing experience, going out of the country twice: once to Brazil for the Pan American Championships and once to Greece,” he said. “In the Pan American Championships, I got second, so that was a pretty fun experience, and then at World’s, I got fifth.”

Tovar credits the club for teaching him valuable lessons and guiding him through his career.

“When you fall down, you got to keep going, come back up, can’t just let it bring you down,” he said.

Tovar’s dad Jose, who’s been wrestling since fifth grade, is their coach.

“It taught me a lot of life lessons, how to deal with adversity, how to persevere, and those experiences have allowed me as a coach to give back to the community, to my athletes, you know, give them that guidance,” said Jose.

Jose said he feels proud and privileged to be able to give back to young athletes who may need extra support.

“It’s one of the best privileges, seeing them grow as they start off — there’s challenges, they’re dealing with their adversity — and working together, and seeing them persevere and get better,” he said.

State champion Abigail Gonzalez said being in the club has helped her stay focused on sports and academics.

“Really just look forward and never say ‘I can’t.’ You could always do something if you set your mind to it,” she said. “if you say ‘I can’t,’ that’s where you lost right there. Just set your mind to something, say ‘I can do this,’ and anything is possible.”

Elijah Castanon, who won a championship in seventh grade, said he has high ambitions, and his goal is to get one percent better each day.

“Started at 4 years old, I started with jiu-jitsu, and then my dad put me in wrestling. That all started me, to get better at jiu-jitsu, and now I’m doing wrestling,” he said. “I want to win the Olympics one day, win World’s. I’ll be number one in the country, so training every day motivates me for that to be number one.”

Established in 2009, the Li’l Abner Foundation is a nonprofit that facilitates access to educational, recreational and health services for underserved residents in Miami-Dade County.

The foundation has helped over 3,000 young lives.

“I’m really proud of all my kids, because I think they really show and represent themselves, their parents, and the club and the foundation in a very well manner,” said Jose.

In late December, the team is set to compete in the Florida state 18M State Indoor Championship. Jose said he hopes his future alumni come back and continue to contribute to the community.

Method of Preparation:

• Start on medium-low and add evaporated milk to a saucepan.
• Add in the cubed white American cheese and stir as it melts.
• Add the Pepper Jack cheese and keep stirring until all the cheese melts.
• Add in the chiles and the cumin and stir well.
• Serve it up with your favorite chips and enjoy!

Dancers at the Encore Dance Theatre in Sunrise will head to New York City and take center stage at one of the biggest platforms they’ve ever reached, the iconic Macy’s Thanksgiving Day Parade.

“Some of us have never been to New York, like me, it’s my first time, so I’m super excited,” said dancer Bella Florio.

“I’m actually so thankful that we get to go do this and I love all the dance family that I’ve created over the few years,” said dancer Emily Ramkissoon.

The preparation has been nonstop as the dancers perfect their skills before they depart for their once-in-a-lifetime opportunity.

“We’re gonna go together all as a group, and I’m so grateful that I get to experience this once-in-a-lifetime performance with my best friends, my family, and I’m so thankful that I get to experience this once-in-a-lifetime thing alongside them,” said Ramkissoon.

The dancers’ moms are over the moon as well.

“I’m extremely excited, I’m traveling with her on Saturday, it’s been a lot of work for the entire year, we’re very proud of the studio,” said a dancer’s mother, Yanilka Lupino Mora.

“Being able to be on one of the world’s biggest stages for our dancers is really, really exciting,” said Chris Soulliard, another mom.

The owner of the dance theater has received a lot of praise from the dancers and their moms alike.

She said their team is very close and believes that they’ll have a great week together.

“It makes me feel really great to be able to give these kids such an amazing experience. We love when the kids are able to have these experiences that they will remember for the rest of their lives.” said Anne Broadsky, owner of Encore Dancer Theatre. “We are all very close, we’re like a family here, and it means the world again to be able to provide them all of these different opportunities that they can leave and eventually take with them and their lives as adults.”

Broadsky said, above all else, she hopes her dancers carry the memories they make over the next week for the rest of their lives.

“Memories, to say the least, they’re going to walk away from this and remember this forever, they’re going to be able to spend an amazing week with their friends in the city, and that’s going to be amazing and also, just to be able to perform, which they all love to do so much in New York City, who could ask for anything more than that?” said Ann.

They’re set to leave to New York City on Saturday where they’ll have time to take it all in, including all the sights, before their big moment for Thanksgiving.

The Chef: Javier Basto
The Restaurant: Casa Matilda, Miami Beach
The Dish: Piña Colada Salmon

Ingredients:
10 oz Atlantic salmon
3 cups Pineapple juice
1/2 cup White/Light Rum
1 cup Heavy cream
Salt and Pepper to taste
1 tbsp Butter

Method of Preparation:

• In a large skillet with sides or sauce pot under medium-high heat, start by reducing the rum.
• Take the pot off the heat before adding the rum, then return to heat to reduce the alcohol.
• Immediately add pineapple juice.
• Let it reduce a little, then add heavy cream and salt and pepper.
• Reduce then add butter and stir until thick.
• Grill the salmon to the desired temperature.

To Plate:

• Spoon some of the sauce on the plate, then plate the salmon.
• Garnish with charred coconut flakes.
• Serve with sauce on the side.

Casa Matilda
411 Washington Ave, Miami Beach, FL 33139
(786) 686-6682
www.casamatildasteakhouse.com

Ingredients:
1 large sweet potato
2 boiled eggs
½ avocado, diced
1 tbs. lemon juice
Avocado oil or spray
Tomato, chopped (for topping)
Cilantro chopped (for topping)
*you can use any of your favorites for topping

Method of Preparation:

• Peel and slice the sweet potato lengthwise.
• Spray the slices and bake them in the oven or the air fryer for about 30 minutes until soft.
• In the meantime, slice and smash your boiled eggs and mix in diced avocado, salt and lemon juice.
• When the sweet potato is done, top your sweet potato slices with the egg and avocado mixture, then add chopped tomatoes and cilantro on top.
• You can top this with any of your favorites- chopped onions and peppers are great too!

The Chef: Olivia Ostrow
The Restaurant: Maison Ostrow, North Bay Village
The Dish: Veal Chop

Ingredients:
2 veal chops (about 12 oz each, frenched)
2 tbsp olive oil
2 cloves garlic, crushed
1 sprig rosemary
1 sprig thyme
Fleur de sel & cracked black pepper

Provençale Sauce:
1 cup cherry tomatoes, halved
1 shallot, finely diced
1 clove garlic, minced
2 tbsp olive oil
1 tbsp capers
8 Niçoise olives, pitted
1 tsp tomato paste
¼ cup white wine
1 tbsp chopped parsley
Zest of ½ lemon

Method of Preparation:

• Marinate: Rub veal chops with olive oil, garlic, herbs, salt & pepper. Let rest 1 hour.

• Sear: In a cast-iron pan, sear 2 minutes per side for golden color.
• Finish in a 400°F oven for 8-10 minutes (internal 135°F for medium).
• Rest under foil.

• Sauce: In the same pan, sauté shallot and garlic.
• Add tomato paste, white wine, tomatoes, olives, and capers.
• Simmer 5-6 minutes until glossy.
• Finish with parsley and lemon zest.

To Plate:

• Plate the veal over roasted zucchini, peppers, and eggplant.
• Spoon Provençale sauce generously over the meat.

Maison Ostrow
1666 79th Street Causeway Suite 102, North Bay Village, FL 33141
(786) 803-8092
www.https://maisonostrow.com/

Method of Preparation:

• Mix the peanut butter and yogurt together to form ice cream style patties.
• If you’d like, add a stick in the middle of each. Freeze with or without sticks.
• Mix the chocolate with the coconut oil and melt on low in microwave for about two minutes.
• Stir after a minute to make sure the chocolate doesn’t burn.
• When the chocolate is melted and smooth, dip the frozen peanut butter in the melted chocolate and freeze again.

Enjoy!

The Chef: Michael Lewis
The Restaurant: Ukiah Japanese Smokehouse, Fort Lauderdale
The Dish: Tokyo Street Corn

Ingredients:
8 ears of corn on the cob
2 Tbsp of White Miso paste
1 cup (225 g) unsalted butter, room temp
½ cup sliced shallots (about 2 medium)
2 cloves garlic, sliced
2 x Lemons
Zest of ½ lemon and 1 Tbsp lemon juice
1 lemon, halved and charred for garnish
1 cup (240 ml) sake (or dry white wine)
1 cup (240 ml) heavy cream
3 Tbsp and 1 tsp of Sea Salt
1 ½ Tbsp sugar
2 Tbsp butter
Kewpie mayo, for drizzling

Additional Toppings:
Shichimi togarashi, pinch per corn (You can find this in most Asian markets, or you can substitute for Old Bay Seasoning)
1 X small pinch of Dried bonito threads. (You can find this in most Asian markets) and/or Finely sliced Nori (Seaweed)

Method of Preparation:

• First, make the miso butter. Mix 2 Tbsp miso paste with 1 cup butter until smooth. Set aside.
• Now, make the miso butter sauce. In a saucepan on medium heat, combine shallots, garlic, lemon zest, and 1 cup sake. Simmer until nearly dry, for about 7 minutes. When reduced, add 1 cup cream and reduce again by about half. Remove from heat, whisk in ¾ cup of the miso butter until smooth. Stir in ½ tsp salt and the 1 tbsp of lemon juice. strain and keep warm.
• Next, cook the corn. Bring 3 liters water (or 12 cups), 3 Tbsp salt, 1 ½ Tbsp sugar, and 2 Tbsp butter to a boil in a large saucepan. Then add 8 ears of corn, simmer 6-8 minutes until tender. This could be done in two batches if you don’t have a big enough saucepan! Set aside.
• Heat up your grill to a high temp. Brush butter lightly on each corn then grill until lightly charred all over. Take your lemon, slice in half and place on the grill until charred.

To Plate:

• Leave whole or cut each cob into 4 pieces.
• Arrange on your plate, and spoon miso butter sauce over corn. Then drizzle with Kewpie mayo.
• Finish by sprinkling with Shichimi togarashi or Old Bay and a pinch of Bonito Flakes and/or sliced nori.
• Serve with a wedge of charred lemon on the side.

Ukiah Japanese Smokehouse
221 SW 1st Ave Suite 1, Fort Lauderdale, FL 33301
(954) 299-3661
www.ukiahrestaurant.com

One of those retailers is Aldi. The grocery chain is offering a $40 Thanksgiving Day meal that feeds 10 people. That’s $7 cheaper than last year’s offer.

The deal includes various staples like turkey, cranberry sauce, sweet potatoes and regular potatoes.

BJ’s Wholesale Club is offering a deal for members who spend $150 or more on all the Thanksgiving essentials. They can take home a free fresh or frozen Butterball turkey with their purchase.

Costco is also serving up savings. The warehouse retailer is offering a full feast that feeds eight people for only $42 dollars.

The feast includes turkey, stuffing, green beans, butter, cranberry sauce and mashed potatoes.

But not all is good news. The American Farm Bureau Federation says “economic factors” and disease challenges have driven up wholesale turkey prices up 40% this year.

“Overall, grocery bills are up. Just the price of meat is up, the price of other commodities are up, and this is why retailers are putting promotions on for Thanksgiving staples earlier than they typically would, to help people spread out that spend,” said Ali Furman with Price Waterhouse Coopers.

Even fast food franchises like Popeyes are jumping into the Thanksgiving sweepstakes. The company is offering an 11 to 13 pound cajun-style turkey, which feeds eight to 10 people. It’s available for $54.99 at the restaurant.

Other retailers are expected to release their turkey day deals soon.

Ingredients:
3 large zucchinis
3 tbs. olive oil
1 lb. sweet Italian pork or chicken sausage (casings removed)
1 ½ cups chopped yellow onion
1 pint cherry or grape tomatoes, quartered
3 garlic cloves, minced
¼ tsp. crush red pepper flakes (optional)
Salt and pepper to taste
1 tbs. red wine vinegar
2 tbs. tomato paste
2/3 cup panko breadcrumbs, divided
2/3 cup grated Parmesan cheese

Method of Preparation:

• Heat oven to 425 degrees and line a sheet pan with aluminum foil or parchment.
• Cut the zucchini in half lengthwise. Scoop out and discard seeds. Then, scoop out some of the zucchini flesh, leaving a ¼ inch border around the edges of each half.
• Arrange the zucchini halves in a single layer on the prepared pan and set aside.|
• Roughly chop the zucchini flesh, then place in paper towel and squeeze out the liquid.
• Set aside.
• In a large skillet, heat the olive oil over medium. Add the sausage and cook, crumbling the meat with a wooden spoon until brown, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
• Add the onion and cook over medium-low, stirring occasionally until translucent. Add zucchini flesh, tomatoes, garlic, red pepper and 1 tsp. salt and cook, stirring often until tomatoes have released juices and most of the liquid has evaporated. Add the red wine vinegar and cook for another minute.
• Return sausage to the pan and stir in the tomato paste and cook for another minute or two until well mixed. Set aside to cool slightly.
• Drizzle the zucchini halves with olive oil and sprinkle on salt and pepper to taste. Add 1/3 panko breadcrumbs and 1/3 Parmesan to the sausage mixture and stir. Spoon into the zucchini halves, heaping the filling if necessary.
• In a small bowl, combine the remaining panko and parm with 1 tbs. olive oil, tossing to coat. Sprinkle the mixture over the stuffed zucchini.
• Bake 25-30 minutes, until the top is golden brown and the filling is bubbling at the edges.
• Cool for ten minutes and serve.

Enjoy!

The Chef: Diego Galarza
The Restaurant: George’s, Miami Beach
The Dish: Spaghetti Carbonara

Ingredients:
Fettuccine or Spaghetti pasta (follow boiling directions on package)
Guanciale – sliced into cubes
3 Egg yolks
1 cup Pecorino Romano and Parmesan cheese
Black pepper

Method of Preparation:

• Sauté the guanciale until crispy and set aside, keeping the rendered fat.
• Grate Pecorino Romano and Parmesan and mix with egg yolks and black pepper in a bowl.
• Add a bit of the guanciale fat to create a creamy base.
• Cook the pasta until al dente, reserving some of the cooking water.
• Add the pasta water gradually into the cheese-egg mixture, whisking until creamy.
• Toss in the hot pasta, stirring until coated.
• Add back the guanciale and pepper to taste. Serve immediately.

George’s Italian Restaurant & Lounge
300 72nd St, Miami Beach, FL 33141
(305) 864-5586
www.georgesmiamibeach.com

Ingredients:
¼ cup unsalted butter
2 cups all-purpose flour
¼ cup granulated sugar
1 tbs. ground cinnamon
2 tsp. ground ginger
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 15-oz. can pumpkin puree
1 ½ cups milk
2 large eggs
Butter, maple syrup and chocolate chips (optional)

Method of Preparation:

• Heat oven to 425 degrees and butter a rimmed 13 X 18-inch baking sheet.
• In a large bowl, whisk together the flour, sugar, cinnamon, ginger, baking powder, baking soda and salt.
• In a medium bowl or large measuring cup, whisk together the pumpkin, buttermilk, and eggs.
• Make a well in the center of the flour mixture then pour in the pumpkin mixture and melted butter.
• Fold the dry ingredients into the wet by scooping from the bottom and folding over the top, turning the bowl as you go, until combined.
• Pour the batter into the prepared pan.
• Smooth the top and if you’d like, sprinkle with chocolate chips.
• Bake the pancake until a skewer inserted into the center comes out clean and it is golden brown on the edges- about 15 to 18 minutes.
• Let the pancake cool for 5 minutes then slice and serve warm with butter and maple syrup if desired.

Enjoy!

Note: We halved the recipe on our Bite segment. This full recipe serves 6-8 people.

The Chef: Alexander Ringleb
The Restaurant: Burgermeister, Miami
The Dish: The Bavarian

Ingredients:
Beef Patty (House Blend):
8 oz. ground beef blend (60% chuck, 25% short rib, 15% brisket)
20% fat content
Kosher salt, to taste
Cracked black pepper, to taste
1 tsp neutral oil (for searing or grilling)

Beer Cheese Sauce:
2 oz. Oktoberfest beer
1 oz. heavy cream
3 oz. Wisconsin yellow cheddar cheese, shredded
1 oz. Bavarian whole-grain mustard
¼ tsp sweet paprika
Pinch of smoked paprika (optional, for depth)
Salt to taste

Toppings:
2 oz. house-made sauerkraut (fermented cabbage, tangy and lightly salted)
4 slices house-made bratwurst, seared
1 pretzel bun, lightly toasted
½ tsp butter (for toasting the bun)

Method of Preparation:
Beer Cheese Sauce:

• In a small saucepan over medium heat, add Oktoberfest beer and bring just to a simmer.
• Whisk in heavy cream and reduce slightly (1-2 minutes).
• Lower heat and slowly add shredded cheddar, whisking constantly until melted and smooth.
• Stir in Bavarian mustard and paprika.
• Keep warm over low heat or in a bain-marie. Sauce should be creamy, not runny.

Beef Patty:

• Form the 8 oz. beef blend into a uniform patty (¾ to 1 inch thick).
• Season both sides with salt and black pepper.
• Grill over medium-high heat or on a robata for approx. 4 minutes per side, depending on desired doneness.
• Internal temp: 135°F (medium) recommended.
• Rest the patty for 1 minute before assembly.

Bratwurst & Sauerkraut

• Slice 4 thin rounds of house-made bratwurst.
• Sear in a hot pan until lightly browned on both sides.
• Warm 2 oz. sauerkraut gently in the same pan, just to heat through.

To Plate:

• Toast pretzel bun halves with a touch of butter until golden.
• Spread a thin layer of beer cheese sauce on the bottom bun.
• Place the grilled beef patty on top.
• Add warm sauerkraut over the patty.
• Spoon beer cheese sauce generously over sauerkraut.
• Arrange bratwurst slices over the top.
• Finish with a light drizzle of whole-grain mustard and cap with the top bun.

Burgermeister
1111 SW 1st Ave, Miami, FL 33130
(305) 500-1424
www.burgermeistermiami.com

Ingredients:
1 slice sourdough bread
2 tbsp cottage cheese
2 tablespoons grated cheese, your favorite
2 tablespoons red onion, finely diced
2 tablespoons bell pepper, any color, finely diced
1 tablespoon diced jalapeno
1 tablespoon fresh parsley
salt
pepper
cooking spray (we used avocado)

Method of Preparation:

• Mix the cottage cheese with cheddar cheese, diced onion, jalapeno and parsley and salt and pepper.
• Mix well and top it on the sourdough.
• Spray with avocado spray.
• Make in an air fryer at 400 for 15 minutes until the top gets crispy- about 12 minutes.

Enjoy!

“We are here celebrating Dylan,” said Miami-Dade Fire Rescue Lieutenant M. D. Santos.

The sweet reunion comes several months after Dylan Smith had a harrowing experience after playing a harmless game while swimming in a pool.

“In the pool, seeing who could hold their breathe the longest and the furthest, and Dylan being the resilient Dylan that he is, he pushed it a little too far and we think he suffered something called shallow water blackout,” said Tiffany Smith, Dylan’s mother.

Back in June, rescue crews rushed to the home after receiving a call of a child being found unresponsive in a pool.

When firefighters arrived, Lisette Medina, a neighbor who is also a nurse and physician’s assistant, had already begun performing CPR on Dylan, fighting to keep him alive.

“He had no pulse or respiration, I started CPR right away. From my understanding, I did seven to seven-and-a-half minutes of CPR on my own until, thank God, fire rescue arrived,” said Medina.

Those seven precious minutes of CPR performed by Medina proved critical as paramedics quickly took over, continuing performing CPR and administering life-saving treatment.

The combined efforts helped restore Dylan’s heart beat before he reached the nearest hospital.

Miami-Dade Fire Rescue recognized Medina for her actions, bestowing her with a “Life-Saving Civilian Award.”

While Dylan continues making big strides in his recovery efforts, he and his family wanted to finally thank his heroes for their quick thinking and forgiving him a second chance at life.

“There was a period there where we didn’t know if he’d be walking and talking and doing basic things that we take for granted, but he is and he’s doing it on his own and we’re just so grateful for all the support from the Jackson team,” said Tiffany.

His T-shirt matching his story — a little miracle with a big fighting spirit.

“So incredibly thankful, you are our lifelines, our heroes, it’s very real and ‘thank you’ will never be enough,” said Tiffany.

As for the rescue crew, they say experiencing moments like these is what makes answering every call worth it.

“When we see a positive outcome, it’s reassurance that this is why we joined this profession and why we do what we do,” said Santos.

Dylan continues improving every day as he continues his physical therapy treatment.

The Chef: Generric Kyles
The Restaurant: Golden Rule Seafood, Miami
The Dish: Crab-Stuffed Snapper

Ingredients:
4 skinless snapper fillets (6-8 oz each)
1/2 lb lump crab meat
1/2 cup panko breadcrumbs
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
1 clove garlic, minced
2 tbsp chopped parsley
1/4 tsp Old Bay seasoning (or paprika + celery salt)
Salt & pepper to taste
1 tbsp unsalted butter, melted

For the Lemon Butter Sauce:
3 tbsp lemon juice (freshly squeezed)
4 tbsp clarified butter (or regular butter, melted and skimmed)
2 tbsp heavy cream
2 tbsp grated Parmesan cheese
1/2 tsp sugar
Salt & black pepper to taste
2 tsp cornstarch mixed with 2 tbsp cold water (slurry)
2 tbsp capers, rinsed and drained

Method of Preparation:
Make the Crab Stuffing:

• In a bowl, gently mix: Crab meat, Panko, Mayo, Dijon, Lemon juice, Garlic, Parsley, Old Bay, Melted butter, Salt & pepper.
• Toss lightly to avoid breaking the crab lumps.

Prepare the Snapper:

• Preheat oven to 400°F (200°C).
• Lightly oil a baking dish or line a tray with parchment.
• Pat fillets dry.
• Season the fillets with salt, pepper & fresh garlic.
• Divide crab stuffing evenly over each fillet, gently pressing it into place.
• Roll each fillet inward from the tail.

Bake the Fillets:

• Drizzle with a bit of oil or melted butter.
• Bake for 15-18 minutes, until the fish flakes easily and the stuffing is golden.

Make the Lemon Butter Sauce:
While fish bakes, prepare the sauce:

• In a small saucepan, heat lemon juice, sugar, and heavy cream over medium-low heat until warm (not boiling).
• Stir in clarified butter, Parmesan, salt, and pepper.
• Let simmer gently for 2-3 minutes.
• Stir in the cornstarch slurry, whisking constantly until the sauce thickens slightly (1-2 minutes).
• Taste and adjust seasoning.
• Stir in capers just before serving or sprinkle them on top.

To Plate:

• Spoon warm lemon butter sauce over each crab-stuffed fillet.
• Garnish with extra parsley, lemon wedges, or microgreens if desired.

Golden Rule Seafood
17505 S Dixie Hwy, Miami, FL 33157
www.goldenruleseafood.com
(305) 235-0661

More info: South Beach Seafood Festival

Ingredients:
1 lb. large shrimp, peeled and deveined
3 tbs. extra virgin olive oil
1 tbs. lemon zest, plus juice from half lemon
½ tsp. red pepper flakes
1 tsp. kosher salt
4 garlic cloves
2 tbs. unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups hot chicken stock
Crumbled feta cheese and parsley for garnish

Method of Preparation:

• In a medium bowl, stir together shrimp, 1 tbsp. olive oil, lemon zest, red-pepper flakes, ½ tsp. salt, ¼ tsp. pepper and half of the garlic.
• Set aside to marinate. This step can be done up to one hour in advance.
• Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat.
• When the butter starts to bubble, add the orzo and ½ tsp. salt and cook, stirring until the orzo is toasted.
• Adjust the heat as necessary to prevent the garlic from burning.
• Carefully add the wine. It will bubble- just stir until absorbed, about 1 minute.
• Stir in stock, reduce heat to medium, cover and cook until orzo is al dente, about 12 minutes.
• Add the shrimp in a snug even layer on top of the orzo.
• Cover and cook until all the shrimp are pink and cooked through, about 4 minutes.
• Removed from heat, let sit covered for two minutes.
• Add garnish and serve.

Enjoy!

The Chef: Fabrizio Carro
The Restaurant: Da Angelino, Miami
The Dish: Gnocchi alla Vodka

Ingredients:
1lb Potato gnocchi
1 tsp Garlic puree
1 tbsp Extra virgin olive oil
1-2 tbsp Tito’s vodka
1/3 cup Tomato sauce
3 tbsp Heavy cream
Parmigiano Reggiano (grated)
2-3 leaves Fresh basil
Salt – to taste
Black pepper – to taste

Method of Preparation:
Cook Gnocchi:

• Bring salted water to a boil.
• Add gnocchi and cook until they float (1-2 min).

Prepare Sauce:

• In a sauté pan, heat EVOO and garlic puree.
• Deglaze with vodka and let alcohol evaporate.
• Add 1 basil leaf, tomato sauce, then heavy cream.
• Stir and simmer gently until smooth.

Combine:

• Add cooked gnocchi to sauce.
• Toss gently to coat.
• Adjust seasoning with salt and pepper.
• Serve with parmigiano reggiano and remainder of basil leaves.

Da Angelino
3015 Grand Ave #120, Miami, FL 33133
(786) 981-5001
https://www.daangelino.com/

Johnathan Coston says he was defending his son’s patriotism when things got heated between him and his son’s coach.

Eight-year-old, Ryan Coston knows what it means to honor his country so when the national anthem plays, he removes football helmet, but Saturday, the Ormond Beach youth football player was told to put it back on by his coach.

“Walked up to me and said, anything wrong with your helmet, you want me to fix anything, I said no, and then he said put your helmet back on,” said Ryan.

Ryan’s father went to confront the coach about it, and that’s when he says it turned into a heated argument with the coach and the commissioner of the youth league.

He claimed the coach began using profanity, and according to a report, Jonathan began to use some choice words of his own in response, and allegedly poked the commissioner, which he denies ever happening.

Jonathan said he was kicked out and cited for trespassing, however Ormond Beach Police have dismissed the case since then.

Monday afternoon, Jonathan was sent an email stating that he was banned from attending his son’s games until the following year.

“It’s upsetting and disheartening, you want kids to do the right thing and go in the right direction, and you teach them the right things, and then they get yelled at for doing the right things,” said Jonathan.

The league released the following statement regarding the situation.

“Ormond stands firm in our zero-tolerance code of conduct, both parties were removed from our program until this investigation is complete. No profanity, fighting or intimidation is allowed on our fields or near our youth.”

They went on to say that the coach was attempting to enforce safety.

“The coach, who is now on leave for the season, reacted to a child he saw dis-robing before they had safely made their way to the sideline, and in no way was attempting to prevent his respectful salute to the flag. This procedure was corrected by the very next game, where we instructed all of our coaches to ensure players were stopped, and helmets removed, as soon as the music began.”

Jonathan said his son’s small act carried a bigger message.

“Like when I saw his helmet off I mean I looked over to my wife and said check it out, check it out,” said Jonathan.

A young boy proud of his country and a father who is even prouder of his son.

“You got to stand up for what’s right, like you stood for what’s right, you stood for the freedom, you stood for our country,” said Jonathan.

Jonathan said he was allowed to attend practice Monday without an issue and hopes the ban will be lifted.

Officials with the little league have not yet said whether the decision will be reconsidered.

Ingredients:
½ pound ground chicken
1 tsp chili powder
1 tsp salt
3 flour or corn tortillas
Cooking spray
Your favorite taco toppings

Method of Preparation:

• Mix ground chicken and seasonings.
• Press a thin layer of ground chicken onto three small tortillas.
• Spray cooking oil (we used avocado oil spray) into a large hot pan over medium-high heat and add three tortillas, chicken side down and cook about 3 minutes until golden brown.
• Spray the tortilla side, then flip it and cook to crisp the other side, about 2-3 minutes.
• Add your favorite taco toppings, like cheese, salsa, avocado- whatever you like! Fold like a taco or serve open faced.

Enjoy!

The Chef: Camila Olarte
The Restaurant: Cleo, Miami Beach
The Dish: Crispy Cauliflower

Ingredients:
1 White Cauliflower, cut in half
Boiling water with salt
Deep fryer or saucepan with vegetable oil
Ice bath: equal parts water and ice
Tomato salsa
Roasted pine nuts

Parsley dressing:
1 bunch Parsley leaves only (about 30 g / 1 cup packed)
20 g Jalapeño pepper, finely diced (about 1 small)
20 g Garlic, finely chopped (about 4 cloves)
25 g Lemon juice (about 2 Tbsp)
100 g Extra Virgin Olive Oil (about ½ cup)
20 g Kosher salt (about 1 Tbsp)

Pepper sauce:
4 Garlic cloves, finely minced (about 20 g)
80 g Piquillo peppers, seeded & halved (about ½ cup)
5 g Lemon juice (about 1 tsp)
20 g Honey (about 1 Tbsp)
200 g Olive oil (about ¾ cup + 2 Tbsp)
3 g Kosher salt (about ½ tsp)

Method of Preparation:

• Bring a pot of salted water to a boil, then blanch the cauliflower for 5 minutes until tender.
• Shock immediately in an ice bath to stop cooking.
• Heat oil in a deep fryer or large saucepan to 375°F (190°C).
• Deep-fry the cauliflower for 3-4 minutes, until golden brown. Place upside down on a tray lined with kitchen towels and let rest for 2 minutes to drain excess oil.

Parsley Dressing:

• In a medium bowl, combine and whisk all ingredients together until the oil is fully emulsified.
• Adjust seasoning as needed.

Pepper sauce:

• Place all the ingredients in a blender and blend on medium speed until smooth, thick, and vibrant orange in color.

To Plate:

• Place cauliflower on the base of a serving plate.
• Drizzle with pepper sauce.
• Spoon parsley dressing around the cauliflower.
• Add small dots of tomato salsa over the cauliflower.
• Finish with a sprinkle of roasted pine nuts for garnish.

Cleo
350 Ocean Dr, Miami Beach, FL 33139
(305) 913-6552
cleomiami.com

Ingredients:
2 boxes of herbed cheese spread (your favorite flavor)
1 ½ pints cherry or grape tomatoes
1/3 cup sliced red onion
2 garlic cloves
3 tbs. olive oil
Balsamic glaze for garnish
Fresh basil for garnish

Method of Preparation:

• Let the blocks of cheese come to room temperature and then spread them into an even layer.
• Slice the tomatoes and thinly slice the red onions.
• Chop the garlic and smash it with your knife to get all the flavor out.
• Mix in a bowl with olive oil.
• Add the sliced onions and tomatoes and pour over the cheese.
• Drizzle the top with balsamic glaze and top with chopped basil.
• Serve your dip with bread chunks, crackers or veggies.

Enjoy!

The Chef: Patrick Broadhead
The Restaurant: Dear Olivia Bar & Kitchen, Parkland
The Dish: Reuben Egg Rolls

Ingredients:
1lb Cooked Pastrami (rough chop)
2 cups Grated Swiss Cheese
1 cup Sauerkraut (chopped and dry)
1 dozen Eggroll Wrappers
1 tbsp Cornstarch
3 quarts Vegetable Oil
1 cup Mayonnaise
1/4 cup White Onion(minced)
3 tbsp Ketchup
1 Lemon
2 tbsp Dill Pickle (minced)
1 tsp Prepared Horseradish
1/2 tsp Paprika
Kosher Salt to taste

Method of Preparation:
Directions for 1000 Island Dressing:

• In a mixing bowl, add mayonnaise, onion, ketchup, chopped pickle (adding some pickle brine is good also), fresh lemon juice, horseradish, paprika & salt to taste.

Directions for Reuben Eggroll:

• Heat vegetable oil in an adequately sized pot and heat the oil to 350 degrees Fahrenheit (best to use a candy/deep frying thermometer).
• Thaw Eggroll wrappers if frozen (cover & do not let dry out), mix pastrami with grated Swiss cheese, chopped & dry sauerkraut.
• Place the Eggroll wrappers lightly dusted with cornstarch counter with the 6 o’clock angle point towards you, take approximately 2-3 oz of filling and place in the lower center of the wrap, leaving room to fold over.
• Fold the 3 & 9 o’clock points in and wrap like a burrito.
• Moisten the top edges with water and seal into a tight log.
• Lightly dust with cornstarch to prevent sticking…repeat.
• When oil is hot, carefully fry 3-4 each of the egg rolls, keeping them submerged for 4-6 minutes till deep golden brown and hot inside, transfer to a paper towel lined plate and season with salt. Repeat till done.
• Cut each one in half and serve with a ramekin of the 1000 Island dressing as a dipping sauce.

Dear Olivia Bar & Kitchen
7805 N University Drive, #100
Parkland, FL 33076
954-345-0128
dearoliviaparkland.com

Ingredients:
8 Prosciutto slices
4 thin chicken cutlets
8 sun-dried tomatoes, no oil
4 tsp. pesto
2 tsp. garlic powder
2 tsp onion powder
2 tsp. Italian herb mix
Cooking spray

Method of Preparation:

• Lay two slices of prosciutto side by side and make sure they overlap.
• Place chicken breast on top the long way.
• Sprinkle on spices (to taste).
• Add one tsp. pesto and spread over chicken.
• Add sun dried tomatoes and mozzarella cheese and roll as tightly as you can.
• Place in air fryer and set to 350 degrees.
• Hit it with some cooking spray to keep moist and cook for 25 minutes until chicken is cooked through and prosciutto is crispy.

Enjoy!

The Chef: Russ Magtoto
The Restaurant: Double Knot, Miami
The Dish: Black Cod Fried Rice

Ingredients:
6oz Rice
1 tsp Garlic
1-2 tsp Fresno Chili
2oz Broiled Black Cod
1 cup Edamame
0.5 tbsp Scallions
1/4 cup Miso Caramel Sauce
1 tbsp Micro Cilantro

Miso Caramel Sauce:
3/4 cup sugar
1/4 cup water
1 cup heavy cream
2 tbsp miso paste

Method of Preparation:

• Heat 1-2 tsp neutral oil in a wok or large sauté pan over medium-high heat.
• Add garlic and Fresno chili; stir-fry for 30 seconds until fragrant.
• Add edamame and toss until warmed through, about 1-2 minutes.
• Add the cooked rice and scallions; stir-fry 3-4 minutes, breaking up clumps and letting the rice crisp lightly.
• Add flaked broiled black cod.
• Stir in the tamari soy and miso caramel sauce, coating the rice and vegetables evenly.
• Remove from heat and transfer the fried rice to a serving bowl or plate.
• Garnish with micro cilantro before serving.

Miso Caramel Sauce:

• Loosen miso with 2 tbsp of water (not listed in the ingredients list above) and strain using a sieve. Set aside.
• Heat the cream till just before reaching boiling point. Turn the heat off.
• Place sugar and water in a large and deep saucepan and stir together to dissolve the sugar.
• Heat the mixture over medium heat and bring it to boil without further stirring.
• When the sugar mixture becomes golden brown, remove the pan from the heat.
• Pour the pre heated cream in carefully and a little amount at a time, as the caramel will bubble.
• Stir to combine and whisk the loosened miso mixture in.
• Put the saucepan back on low heat and simmer for a minute.
• Allow it to cool down and pour into a storage container (such as a glass jar).
• Store it in the fridge.

Double Knot
2550 NW 2nd Ave.
Miami, FL 33127
305-564-6899
doubleknotmiami.com

Ingredients:
1 cup blended 2% cottage cheese
2 eggs
2/3 cups flour (all-purpose or whole wheat)
1 tsp baking powder
Italian seasoning to taste
1/2 cup pizza sauce
1 cup mozzarella cheese
Your favorite pizza toppings

Method of Preparation:

• Preheat the oven to 400.
• Add cottage cheese to a bowl and add eggs and whisk together.
• Add baking powder, flour and ¼ cup mozzarella cheese.
• Mix well.
• Spread mixture on a lined baking tray to form small pizza shapes. This recipe makes about 6-8 pizzas, depending on size.
• Top with sauce, seasoning and mozzarella and bake for 15 minutes or until the cheese melts.
• Take out of the oven.
• Serve as is, or add your favorite pizza toppings.

Enjoy!

Pete Hans had been treading water for nearly eight hours off Anclote, north of Clearwater, when a charter boat found and rescued him.

Capt. Chad Haggert, owner and operator of Double Eagle Deep Sea Fishing, said this rescue almost didn’t happen.

“We almost called the trip then. We were going to head back in, but we said, ‘No, let’s go try and get a few fish while we’re out here.’ So we turned back around, and God put us in the right spot to find Pete,” he said.

Hans and his friend Brandon Taylor were on a fishing trip when a wave threw them off their boat about halfway into their trip, early Wednesday morning.

“A wave came out of the north and hit the side of the boat, and just – the boat nosedived, made a hard left-hand turn and threw us out of the boat,” said Hans. “The winds just picked up, the waves got bigger, and him and I got separated. We were talking and just trying to stay together the best we could.”

Hans said the boat was in autopilot, so it kept going, adding he’s certain God got him through those eight hours.

“I just kept telling myself, ‘Control your breathing, control your breathing, just keep floating.’ You’d close your eyes, and Jesus would be in your vision,” said Hans.

A U.S. Coast Guard crew came back and checked Hans out while he was on the charter.

“And he just kept saying, ‘My friend’s out there,’ and we were trying to make circles as we were calling the Coast Guard, looking for anybody, and unfortunately, Brandon, we did not see him,” said Haggert.

Crews have since decided to call off the search for the father of two, leaving loved ones heartbroken.

“Brandon was an avid fisherman. He is an avid hunter. He was born to be on the water. He knew the waters like the back of his hand. He is the kind of person that would drop anything and everything to get to somebody to help them,” said Karrie Taylor, the mother of Taylor’s children, as she fought back tears.

Hans is now recovering, with some severe cramping and a bad sunburn, but is otherwise expected to be OK.

The Chef: Michael White
The Restaurant: Mika, Coral Gables
The Dish: Truffle Casarecce

Ingredients:
2 oz. thinly sliced prosciutto di Parma
4 oz. heavy cream
1 oz. torn radicchio
1 oz. Parmigiano reggiano
Freshly grated black truffle (can substitute black truffle paste commonly found at Whole Foods)
150 grams of your favorite fresh pasta (can substitute with dry pasta)

Method of Preparation:

• Bring a large pot of salted water to a boil.
• Cook the casarecce pasta according to package directions until it is al dente.

• While pasta is boiling, in a 10″ sautee pan, slowly reduce heavy cream by half.
• Add sliced prosciutto cut into 1/4in ribbons.
• Add pasta and allow to simmer for 1 minute.
• Shave freshly grated black truffle into the pasta (or 1 tablespoon truffle paste).
• Add 2 tablespoons of pasta water (reserved from previously cooked pasta)

• Add Parmigiano and radicchio, stir until the desired consistency & serve.

MIKA
3007 Ponce de Leon Ave.
Coral Gables, FL 33134
305-404-2200
mikacoralgables.com

Ingredients:
2 small broccoli crowns
4 tbs. olive oil, divided
¼ tsp. salt, divided
1 tsp. lemon zest
1 tbs. lemon juice
1 tsp. garlic powder
1/8 tsp. pepper

Method of Preparation:

• Preheat the oven to 425.
• Slice broccoli crowns in half.
• Toss with two tablespoons olive oil and ¼ teaspoon salt in a large bowl.
• Place cut side down on a baking sheet.
• Roast until the stems are tender and browned, 25 to 30 minutes.
• Meanwhile, combine lemon zest, lemon juice, garlic powder, pepper and remaining ¼ tsp. salt in a small bowl.
• Slowly whisk in the remaining 2 tbs. olive oil.
• Drizzle the vinaigrette over the roasted broccoli and serve.

Enjoy!

The Chef: Carlos Estarita
The Restaurant: Vice City Pizza, Miami
The Dish: Chicken Parm Sando

Ingredients:
VODKA SAUCE:
1ea #10 can jersey fresh (blend smooth)
1 small onion (chopped)
2-3 garlic cloves
1 tsp Calabrian chili flake
2-3 calbrian chilies (chopped)
1/2 cup Tito’s vodka
2 cups heavy cream
1 tbsp salt

Pesto
3 garlic cloves
7 oz basil no stems
3/4 cup pinenuts toasted and cooled
1 cup olive oil
1 cup canola oil
3/4 cup parmesan grated
1/2 tsp

Boneless chicken breast filets (sliced in half and pounded to 1/4 inch)
Unseasoned flour (in separate bowl)
Eggs for egg wash (beaten, in separate bowl)
Bread crumbs (in separate bowl)
Salt
Pepper
Olive oil for frying
Slices of mozzarella or stracciatella

Method of Preparation:
VODKA SAUCE:

• In a robot coupe, chop the onion and garlic until fine but not pureed.
• Sauté onion, garlic, chili flake and chili in oil in canola oil.
• Add the vodka and allow it to reduce until almost completely evaporated.
• Add the whole can of Jersey Fresh and a sprig of fresh basil.
• Cook on low heat for 35 minutes, then add the cream and cook for another 10 minutes.
• When done, add the kosher salt and remove fresh basil.

PESTO SAUCE:

• Make sure all ingredients are cold.
• In the robot coupe, blend garlic, pine nuts, and parmesan until very small chunks.
• Add all the basil and start to pulse while pouring oil and finish with salt.

CHICKEN:

• When chicken is pounded to 1/4 inch, season both sides with salt and pepper.
• Coat both sides of the chicken in flour
• Dip chicken in egg wash, then move to bread crumbs.
• Press crumbs into both sides for even coverage.
• Set aside for about 10-15 minutes to allow it to dry.
• Heat 1/2 inch olive oil in a large skillet on medium-high heat.
• Cook chicken in the hot oil until golden.

Slice the hoagie roll in half, place the chicken, then top with vodka sauce and cheese.
Finish with a drizzle of pesto sauce and close with the top half of the roll.

Vice City Pizza
2615 SW 147th Ave, Miami, FL 33175
(305) 392-0826
https://www.vicecitypizza.com/

Ingredients:
2/3 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
1 pound cream cheese
3 large eggs
2 tsp. vanilla extract
2 tbs. lemon juice
1 cup heavy cream

Method of Preparation:

• Heat oven to 425°F.
• Line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides. I leave the excess paper extended up over the rim, which also helps protect you against overflow.
• Place loaf pan on a rimmed baking sheet, just in case there’s overflow.
• In a food processor or high-speed blender: Blend the sugar, cornstarch, and salt into the empty bowl to combine. (Make sure the lid is on or the cornstarch will escape in a cloud of dust.)
• Cut the cold cream cheese into large chunks and add to the sugar mixture and blend until completely combined and the cream cheese is soft, scraping down the bowl once or twice.
• Add eggs, one at a time, and blend to combine then scrape down the sides of the work bowl.
• With the third egg, add the vanilla and lemon juice too before blending and scraping down the sides one more time.
• Add the cream and blend to evenly combine.
• Pour into prepared pan, making sure it all lands inside the parchment paper sling.
• Transfer to oven and bake for 40 to 50 minutes or until puffed, deeply golden brown, and moderately jiggly when the pan is shimmied. (Temp should register at 190 to 200°F, which is much higher than a typical cheesecake.)
• To finish and serve: Transfer cake in loaf pan to a cooling rack and cool at room temperature for 1 to 2 hours or transfer to the fridge and cool for one hour. The cheesecake can be served cool or at room temperature.
• Use parchment paper to lift and remove cheesecake from loaf pan and transfer to a plate.
• Cut into just shy of 1-inch slices.
• Leftover Basque Cheesecake keeps in the fridge for 5 to 7 days.

Officers Anthony Tello and Kayleigh Howell jumped into action on Monday after they received a call of a dog in distress.

Shortly after, the officers responded to the area of Douglas Road and Pines Boulevard, when they proceeded to go the extra mile to rescue the four-legged swimmer.

The officers spoke with 7News on Thursday.

“I arrived at the home of the person who called, fire rescue is already there. We were kind of looking at the lake; we didn’t see anything,” said Howell. “It wasn’t until I noticed [the dog] was across the lake sitting on someone’s dock.”

Howell’s attempt to retrieve the stray dog from the dock ended in the water.

“I came over to the dog, and he was a little skittish. He stood up; I could tell he had a limp at that point,” she said. “The neighbor is really nice. He gave us treats, so I was trying to, like, toss the dog treats ro show him that I’m friendly and I’m trying to help him. He was just scared by our presence; he ended up jumping back in the lake.”

But that did not stop these officers

“Unfortunately, the dog was swimming inside the lake, and it was getting deeper and deeper, and you can tell the dog was turning out,” said Tello. “We gotta make a decision here. We gotta make sure that we take care of this dog.”

That decision was to strip off their gear and head into the water, but not without the help of some thoughtful neighbors.

“The neighbors assisted us with providing us the kayak, the other neighbor provided us the paddle,” said Tello. “We had several concerned neighbors out there that were assisting us [by telling us] where the dog was going.”

Without a second thought, Howell and Tello went into the kayak with a catch pole ready to rescue the lucky pup.

“Kudos to him, ’cause I’m like, ‘Tello, we’re going to have to get on this kayak, ’cause someone’s gotta have to have the catch pole, and someone’s gonna have to paddle. I’m like, ‘I’m sorry, buddy, you’re gonna have to come with me,'” said Howell. “And I should have probably asked him a little bit sooner if he could swim good, because we were halfway out, and I’m like, ‘Hey, by the way, can you swim good?’ He’s like, ‘Yeah, we’re good.’ I was like, ‘OK.'”

“Officer Howell would have jumped in there without her gear. She would have done anything she could to save the dog; that was her initial thought,” said Tello.

“You know, my job is to serve and protect, and that includes everybody in Pembroke Pines. It’s not just our citizens,” said Howell.

Officials said the dog suffered a leg injury but is currently recovering.

The Chef: Yu Bi
The Restaurant: Cajun Boil, Miami
The Dish: Shrimp Garlic Noodles

Ingredients:
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar
3 tbsp water
2 tbsp unsalted butter
1 tbsp minced garlic
11 oz cooked linguine pasta noodles
8 cooked jumbo shrimp
1 tbsp grated Parmesan cheese
Parsley

Method of Preparation:
For the Stir Fry Noodle Sauce:

• Mix together oyster sauce, soy sauce, sugar and water.
• Set aside.

• Heat unsalted butter in a pan.
• Once melted, add minced garlic and sauté until fragrant.
• Add the prepared stir-fry noodle sauce to the pan.
• Add cooked linguine pasta noodles and 8 cooked jumbo shrimp.
• Toss the noodles, shrimp, and sauce together until evenly coated.
• Transfer the noodles to a plate, then sprinkle grated Parmesan cheese and parsley on top before serving.

Cajun Boil
141 SW 7th St.
Miami, FL 33130
786-292-7054
cajunboil.com