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/

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!

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

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!

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!

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

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!

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

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!

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/

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!

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.

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

Ingredients:
1 (4-ounce) fresh chorizo links, casing removed (about 3/4 cup)
2 tablespoons olive oil
1 teaspoon black pepper, plus more for garnish
1 teaspoon smoked paprika
5 large egg yolks
2 large eggs
¾ cups Pecorino Romano cheese, grated
½ cup Parmigiano-Reggiano cheese, grated
3 tablespoons salt
1 (16-ounce) package spaghetti
1 teaspoon apple cider vinegar

Method of Preparation:

• Bring pasta water to a boil in a large pot over high.
• While water is coming to a boil, cook chorizo and oil in a large skillet over low, stirring often, until lightly browned, fat is mostly rendered, and chorizo is browned, about 15 minutes.
• Stir in pepper and paprika; cook, stirring constantly, until fragrant, about 1 minute.
• Turn off heat, leaving skillet on warm burner; set aside.
• Whisk together egg yolks, eggs, and cheeses in a medium bowl; whisk until thoroughly blended and set aside.
• Add salt to water in pot; return to a boil over high. Add pasta; cook according to package directions for al dente, stirring occasionally.
• About 1 minute before pasta is finished cooking, scoop out 1/2 cup cooking liquid, and stir into chorizo mixture in skillet over warm burner, using wooden spoon to scrape any browned bits off bottom of skillet.
• Transfer about half of cooked pasta to skillet using tongs, allowing excess liquid to drip off in pot; add egg-cheese paste, quickly and gently toss to combine.
• Transfer remaining cooked pasta, allowing excess liquid to drip off in pot, to skillet; add vinegar. Continue stirring and tossing pasta with tongs until cheese is melted and sauce thickens slightly and coats pasta, about 1 minute. (The sauce will continue to thicken as it cools.)
• Serve and garnish the carbonara with additional pepper and grated Pecorino Romano cheese.

Enjoy!

The Chef: Jeremy Kermisch
The Restaurant: Beauty and the Butcher, Coral Gables
The Dish: Cacio e Pepe

Ingredients:
7 oz Mafalda Pasta

6oz Truffle Butter:
1.25 lb Salted Butter
½ Quart Ground Parmigiano Reggiano Cheese
½ can Truffle Paste
1/8 Cup Ground Black Pepper
1 tbsp Kosher Salt

Grated Parmigiano Reggiano
Grated Perigord Black Truffle (optional)

Method of Preparation:

• Bring a pot of water to a boil – season water with 2 pinches of salt & pepper.
• Boil Mafalde Pasta for 7 minutes.
• 2 minutes prior to pasta being completed, start to melt Truffle Butter on low heat in a sauté pan.
• Add 1 TBSP of pasta water from the boiling pot to the sautee pan.
• Stir butter and pasta water together for a smooth consistency.
• Add Mafalda Pasta to sautee pan.
• Toss the Pasta in butter sauce until mixed well, approximately. 1 minute.
• Remove Pasta and place on a plate.
• Garnish Pasta with Grated Parmigiano Reggiano & Perigord Black Truffle.

Truffle butter:

• Place all ingredients into the mixer with the paddle attachment.
• Cream ingredients together for 5 minutes.
• Remove and place into a container, store in the refrigerator when not using, will expire in 14 days.

Beauty and the Butcher
6915 SW 57th Ave.
Coral Gables, FL 33143
305-665-9661
beautyandthebutchermiami.com

Ingredients:
3 tbs. fresh lemon juice
1 tbs. white vinegar
1 tsp. maple syrup (you can also use honey)
1 garlic clove, grated
Salt and pepper to taste
2 15 oz. can chickpeas, drained and rinsed
½ English cucumber, diced
½ red onion, diced
12 grape tomatoes, sliced
¼ cup fresh dill
¼ cup fresh parsley
3 tbs. olive oil

Method of Preparation:

• In a large bowl, whisk together lemon juice, vinegar, maple syrup, garlic, salt and pepper.
• Add chickpeas, cucumber, tomatoes, red onion, tomatoes, parsley and dill to the bowl.
• Toss together until evenly coated.
• Drizzle the olive oil evenly over and toss again.
• Taste and adjust salt and pepper to your liking.

Serve and enjoy!

The Chef: Doron Laurent
The Restaurant: Madame Olivia, North Miami
The Dish: Braised Boneless Short Rib

Ingredients:
240 oz Beef Chuck
60 oz Jumbo Red Onion
0.5 oz Dried Thyme Leaf
0.5 oz Oregano
0.8 oz Ground Black Pepper
28 oz Red Wine for Cooking
38 oz Leeks
13 oz Olive Oil
0.5 oz Rosemary
3.7 oz Salt
Enough water to cover meat in pot.

Method of Preparation:

• Clean the leeks thoroughly, discarding the dark green tops.
• Chop the leeks into small pieces.
• Thinly slice the onion.
• Cut the short ribs into pieces, each weighing about 7-8 oz.
• Heat the oil in a large, heavy-bottomed pot over medium-high heat.
• Season each piece of short rib with a portion of the salt (0.4 oz in total).
• Sear the short ribs in the hot oil, browning on both sides until golden, about 2-3 minutes per side.
• Remove the short ribs from the pot and set them aside.
• In the same pot, add the chopped leeks, sliced onion, remaining salt, and pepper.
• Sauté for 10-15 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.
• Return the seared short ribs to the pot, arranging them evenly over the vegetables.
• Pour in all the herbs, the red wine and water to just cover the meat.
• Bring the mixture to a gentle simmer, then cover the pot with a lid.
• Reduce the heat to low and cook for 3-4 hours, or until the short ribs are very tender and the sauce has thickened slightly.
• Serve hot, spooning the braising liquid over the ribs.

Madame Olivia
1821 NE 123rd St, North Miami, FL 33181
(786) 755-4945
www.madameoliviamiami.com

Ingredients:
1 pound Italian pork sausage
1 tbs. olive oil
1 cup chopped red onion
3 cloves garlic, chopped
1 cup diced carrots
1 cup diced celery
2 cups chopped kale
1 pound dry penne pasta
6 oz. tomato paste
4 cups water
Your favorites for garnish

Method of Preparation:

• In a large saucepan, add olive oil and cook the sausage until browned.
• Remove from the pan, reserving the rendered fat from the sausage.
• In the same pan, cook the onion, garlic, celery and carrots in the sausage fat until the vegetables are softened.
• Add the kale and let it cook until softened.
• Add tomato paste and 4 cups of water.
• Bring to a boil.
• Return the sausage to the pan and add the pasta.
• Cover the pan and reduce the heat to low and simmer for 20 minutes until the pasta is al dente.
• Cover and cook a bit longer if needed.
• Garnish with Parmesan cheese or fresh parsley, whatever you like!

Enjoy!

The Chef: Fergus Conneely
The Restaurant: 26 Degree Brewing, Pompano Beach
The Dish: Griot Wings

Ingredients:
1/4 pound Green onion
1 Ea. Yellow onion
2 Ea. Bell Pepper
1/2 cup Fresh Garlic
2 Ea. Scotch Bonnet Pepper or Habanero
1/4 cup Black pepper
1/4 Pound Unsalted butter
2-4 ounces Red wine vinegar

Method of Preparation:

• First, clean and rough chop the onions, peppers, and garlic, then blend them in a food processor.
• In a saucepan, melt the butter.
• Transfer the blended vegetables to a mixing bowl and add the pepper.
• Slowly incorporate the melted butter into the griot marinade, stirring until you reach your desired consistency and heat level for the wing sauce.
• Add red wine vinegar and salt to taste. For a milder flavor or thinner consistency, you can add more butter at this stage.
• Next, prepare your chicken wings – we typically fry ten at a time.
• For extra crispiness, we recommend double frying; for a softer texture, a single fry will do.
• Once cooked, place the wings in a mixing bowl and toss with your preferred amount of the griot wing sauce.

26 Degree Brewing Company
2600 E Atlantic Blvd, Pompano Beach, FL 33062
(954) 532-6964
https://www.26brewing.com/

Ingredients:
2 large leeks, trimmed and stalks halved lengthwise and thinly sliced
9 tbs. extra virgin olive oil (divided)
Salt and pepper
3 garlic cloves, finely chopped
5 ounces baby spinach
1 (15 oz.) can chickpeas, drained
7 ounces feta cheese, crumbled
1 lemon, zest and juice
1 cup chopped dill
8-10 phyllo pastry sheets

Method of Preparation:

• Heat the oven to 375 degrees.
• Rinse and drain the sliced leeks- be careful to remove all the dirt.
• Place the phyllo sheets into a large bowl and drizzle with olive oil.
• Scrunch and massage the oil into the sheets. They should crumble, break up and clump up and that is fine. Set aside.
• Heat a 10-inch ovenproof skillet on medium high for 1-2 minutes.
• Add 2 tbs. olive oil along with the leeks.
• Season with salt and pepper and cook, stirring occasionally, until the leeks are wilted.
• Add the garlic and spinach a few handfuls at a time, adding in more as it wilts and toss until the leaves have all softened.
• Turn off the heat and add chickpeas, feta, lemon zest, lemon juice and fresh dill.
• Taste and season with salt and pepper.
• Transfer the phyllo sheets to the top of the leeks and spinach mixture until it’s completely covered.
• Drizzle the top with a bit more olive oil and bake about an hour, or until the top is golden and crispy.
• Let cool 5-10 minutes.
• Slice and serve it up!

The Chef: Michael Michaelidis
The Restaurant: Claudie, Miami
The Dish: Beef Tartare

Ingredients:
180 gr beef tenderloin (head & tail) – small diced
1 egg yolk
5 gr Dijon Mustard
10 gr olive oil
10 gr Ketchup (Heinz)
0.4 gr Tabasco
0.3 gr Worcestershire sauce
10 gr Gherkin diced
4 gr Chopped capers
0.4 gr Espelette pepper
0.4 gr Spanish smoked Paprika
2.2 gr Salt
0.2 gr Black pepper
20 gr Chopped white onions
4 gr Chopped Italian flat parsley

Method of Preparation:

• In a mixing bowl over ice, mix the egg yolk, mustard, ketchup, Worcestershire sauce, paprika, salt and pepper.
• Slowly add olive oil while mixing again.
• Finish with tabasco to taste. Keep cool.
• Add beef to sauce, fold in with spatula.
• Add capers, onions and parsley.
• Place a ring mold in the center of the plate and fill it halfway with the beef mixture.
• Slowly remove ring, and top beef with gherkins and espelette pepper.

Claudie
1101 Brickell Ave S-113, Miami, FL 33131
(305) 990-1101
www.claudierestaurant.com

Ingredients:
3 tbs. unsalted butter
½ cup all-purpose flour
¼ cup plus 2 tbs. sugar
Pinch kosher salt
3 large eggs
Zest of one lemon
¼ cup plus 2 tbs. milk
3 cups raspberries
Powdered sugar for dusting

Method of Preparation:

• Preheat the oven to 350 degrees.
• Butter a 9-inch baking dish.
• In a bowl, whisk the flour, sugar and a pinch of salt.
• Whisk in the eggs, butter and lemon zest until smooth- about 3 minutes.
• Pour the batter into the dish and top with the raspberries.
• Bake about 30 minutes, until the clafoutis is set and golden.
• Let cool slightly.
• Dust with powdered sugar.
• Cut into wedges and serve.

Enjoy!

*This dish can also be made with cherries.

The Chef: Juan Diego Canahuati
The Restaurant: Arcano, Coral Gables
The Dish: Setas Locales

Ingredients:
King Trumpet Mushrooms
Yellow and Blue Oyster Mushrooms
Cilantro Chimichurri
1 tbsp Cilantro – chopped
Lemon zest (1/2 to 1 whole lemon)
Salt & pepper
Marigold flower (optional)

Honey-Tamarind glaze:
2 tbsp of EVOO (Extra Virgin Olive Oil)
35 g Mint Leaves
35 g Italian Parsley
1 tbsp Apple Vinegar
4 tbsp Honey
4 tbsp Tamarind Paste
½ tsp Ground Cardamom
1 garlic clove
1 tsp lime zest
¼ tsp Kosher Salt
1 ea Green Chile (seeded & chopped)
1 tsp Dijon Mustard
8 tbsp Filtered Water
Preparation:
In a food processor blitz together the mint, parsley, vinegar, honey, tamarind paste, cardamom, chiles, garlic, mustard, lime zest, olive oil, water and salt, until you have a thick paste.

Method of Preparation:

• Prep the mushrooms: Clean and trim the King Trumpet, Blue, and Yellow Oyster mushrooms, keeping their natural shapes for visual appeal and texture contrast.
• Flat-grill cooking or oven (450 F): Lightly brush the mushrooms with cilantro-chimichurri and season with salt and pepper.
• Grill on a hot flat-top until caramelized and golden on both sides, developing a rich umami flavor and slightly smoky aroma.
• Glaze & toss: Transfer the grilled mushrooms to a bowl and toss gently with the glaze made from tamarind paste, local honey, and a splash of citrus for balance.
• The glaze lightly coats the mushrooms, enhancing their depth without overpowering.

To Plate:

• Arrange the mushrooms on the plate. Finish with a sprinkle of fresh cilantro leaves and lemon zest to brighten and lift the dish visually and aromatically.
• Garnish with marigold flower petals (if available)

Arcano
259 Giralda Ave.
Coral Gables, FL 33134
305-530-8332
arcanomiami.com

Ingredients:
1 ½ tbs. unsalted butter
4 slices prosciutto (you can also use bacon)
1 shallot, finely chopped
16-20 oz. bag of refrigerated cheese tortellini (not frozen)
2 cups frozen peas (no need to thaw)
1 cup chicken broth
1 cup heavy cream
Salt and black pepper to taste
Zest and juice of one lemon

Method of Preparation:

• In a large non-stick skillet, melt the butter over medium heat.
• Add the prosciutto and cook, flipping halfway through until golden and crisp- about 4 minutes.
• Transfer the prosciutto to a plate, leaving the fat in the pan.
• Next, add shallots to the pan and sauté until softened, about 2-4 minutes.
• Add ½ tbs. butter if the pan is dry.
• Add the tortellini, peas, chicken broth, heavy cream and season with salt and pepper.
• Simmer over medium high heat, stirring occasionally until the pasta and peas are tender, about 5 minutes. The sauce will thicken as it cools.
• Turn off the heat and stir in the lemon zest and juice.
• Season again with salt and pepper if needed, and top with crumbled prosciutto.

Serve and enjoy!

The Chef: Julian Medina
The Restaurant: Barra Vieja, Doral
The Dish: Crispy Fish Tacos

Ingredients:
For the Spicy Cabbage Slaw:
¼ cup Mayonnaise
1 tablespoon chipotle puree
3 cups Savoy cabbage, julienned
1 teaspoon honey
¼ cup lime juice
Kosher salt to taste

For the Fish:
2 6-ounce corvino filets (can also use flounder, cod or snapper)
1 cup All-Purpose flour
2 cups tempura batter mix
½ teaspoon togarashi
¾ cup ice
1 cup water
Pinch of Kosher salt
Oil, for frying

For the Taco:
8 pieces of crispy corvino
½ cup Guacamole
¾ cup Spicy Cabbage Slaw
8 5-inch corn tortillas

Method of Preparation:
For the Spicy Cabbage Slaw:

• Combine all ingredients, salt to taste.

For the Corvino:

• Wash the corvino and cut the filet into pieces which are 2-inches long and 1-inch wide, then sprinkle with salt.
• In a small bowl combine flour, tempura batter, togarashi, and salt, then mix in the ice and water.
  Stir until well incorporated.
• In a pan bring oil to boil at a temperature of 350°F.
  Roll each corvino piece in the flour mixture, make sure to coat well.
  Place the pieces into the oil and fry until a light golden crust forms, about 5 minutes.
  Remove and place on a laid out paper towel to absorb the excess oil.

To Plate:

• Heat the griddle to a medium heat, warm the tortillas until soft.
• Per each taco place 1 teaspoon of guacamole then 1 piece of fried corvino in the center.
  Drizzle over about 1 teaspoon of the spicy cabbage slaw.
  Serve with lime wedge.

Barra Vieja
8450 NW 53rd St.
Doral, FL 33166
305-946-1417
barraviejamiami.com

Ingredients:
1 large onion, peeled
2 limes, one halved, one cut into wedges
½ tsp. pepper
1 ¾ tsp. kosher salt
1 tbs. olive oil
4 garlic cloves, minced
1 jalapeno, seeded and minced
1 bunch cilantro
1 tbs. tomato paste
1 tbs. ground cumin
3 cans black beans, drained
1 can full fat coconut milk
1 cup vegetable or chicken stock

Method of Preparation:

• Cut the onion into quarters.
• Thinly slice one quarter of the onion.
• Add slices to a small bowl and add the juice of half a lime and ¼ tsp. salt. Set aside for serving.
• Dice the remaining onion and set aside.
• Heat soup pot over medium high heat.
• Add oil then the diced onion and cook until tender – 3-5 minutes.
• Add garlic and cook for another minute or until transparent.
• Add diced jalapeno, and then the cilantro. Toss that up.
• When jalapeno is soft add tomato paste and stir well. Add cumin, salt and pepper. Stir well and sauté for a few minutes.
• Next, add rinsed and drained black beans. Stir well, then add stock. Stir again and add coconut milk. Let simmer for several minutes, then turn off the stove and blend soup with an immersion blender.
• Add lime juice and stir again.
• Garnish your soup with the sliced onions that have been soaking in lime juice- and some fresh cilantro.

Enjoy!