Posts in Recipes
Summer Ceviche Recipe:  My Ceviche Shrimp & Watermelon Ceviche

In case you didn't know, June 28th is National Ceviche Day and lucky for us,  My Ceviche, and Zuuk Mediterranean owner Sam Gorenstein shares this cool and refreshing summer ceviche recipe featuring Key West Shrimp and Watermelon. Make it today, for July 4th festivities or any day to cool off from Miami's heat.

My Ceviche, which currently has six locations including in Midtown and at MIA Airport, prides itself on using fresh local fish in a variety of ceviches, poke, tacos, burritos and bowls.  Each location offers both eat in and take out in a casual "beach shack" setting. Order online to skip the line or schedule delivery. Or stop by and try the current shrimp ceviche tossed in Ponzu Shoyu sauce with Watermelon, Thai Basil, Red Onion, and Cilantro.

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RECIPE: Carol's Papaya Salad at MKT by bazbaz

It was a hot hot hot Saturday at this week’s HOOD FOOD at MKT by bazbaz Art installation and Marketplace at 2100 North Miami Ave., but that didn’t keep the local artisans, food vendors and many attendees from strolling thru the various stalls, tasting the local food offerings from Jucy Lu, Smart Bites, LadyFingrs popsicles, Mary's Brigadeiros and Lesage Bakery. and enjoying the electronic pop sounds from the very talented Ari Blik. 

But,one of the highlights of the afternoon was the presentation from Carol Lopez-Bethel, the Development Director for Slow Food Miami and owner of Swirl Wine Consulting.

Carol took the stage in the amphitheater and talked about Florida’s fresh food scene, and the fact that we have TWO growing seasons. While the rising temperatures will soon end the season for traditional produce like tomatoes,  asparagus, and peppers, the little appreciated season for tropical fruits and vegetables begins.

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Blue Collar Passover baskets and Brisket recipe

Passover, the major Jewish spring festival that commemorates the liberation of the Israelites from Egyptian slavery begins at sundown on Monday April 10 and lasts for eight days.  Chef Danny Serfer of Blue Collar and Mignonette is once again offering a complete Seder dinner basket for $35 pp., which includes salad, brisket, potatoes, choice of veggie, and dessert.

Each basket, priced at $35 pp., includes some of Blue Collar's signature dishes; Serfer’s tender braised brisket, roasted potatoes, latkes, applesauce, choice side, Marsha's salad tossed with cucumber, carrot, radish and grain mustard vinaigrette and choice of dessert. The restaurant will take orders via email – Please allow at least 48 hours between order and pick-up. Blue Collar is located at 6730 Biscayne Boulevard. Telephone: (305) 756-0366;

For those traditionalists, who want to prepare the meal at home, below is recipe for Chef Serfer’s Braised Brisket.  If you have ever had any of Blue Collar’s braised meat dishes…especially his signature braised oxtail, you know that is why MIAbites calls Chef Serfer, the “MasterBraiser”.  Recipe below:

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RECIPE: Allison's 2016 Cranberry Sauce

One our favorite writers and cook extraordinaire, Allison Riley, known to her followers as Y'all Taste This , spent Saturday cooking up cranberry sauce “her way”. Add these ingredients to your shopping list and make it “your way”. 

While I know the turkey should be the star of the show on every Thanksgiving table, I've always held that a great plate of dressing, gravy, and cranberry sauce fulfills my every Thanksgiving desire. Because of that, I constantly find myself volunteering to bring those three dishes to every Thanksgiving pot luck. I just want to know that they are done properly. There is a "right way" to do them, and that way means more than following a recipe.

Every year, mine are slightly different, but always satisfying. When asked to contribute a recipe for MIAbites this year, I considered my changing ways, and instead, I'm providing both my "formula" for Cranberry Sauce and this year's final version.

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Saturday Sweets: Best EVER Chocolate Chip Cookies

There are certain recipes that are necessary to have up your sleeve.  I’m a big believer that an insanely good chocolate chip cookie recipe can take you far in life.  I grew up being taught that you never show up to someone’s house empty handed.  While a bottle of wine is almost always welcome in those cases, being the baker and dessert lover that I am, I always show up with dessert. 

Chocolate chip cookies have been my go to for many years.  The ingredients are so simple and basic, you can usually count on having them on hand in most homes.  This particular recipe is one I came up with after I got a last minute invite to a friend’s BBQ and needed something to bring, but – GASP – I was out of BUTTER!  After a few moments of panic, and truly not having it in me to actually put on clothes to leave the house (aka pants) until I absolutely had to – I decided to do a coconut oil experiment.

Coconut oil is considered a “superfood”, which is kind of cool since it’s so dynamic and can be used in many different ways.  I use it a lot in my kitchen, especially once I realized how easily it can replace butter (however, my love for butter will never die), but the best part is how well it holds flavors and can make recipes work.  Apparently there are a lot of people out there who aren’t fans of the taste of coconut, something I’ll never understand, but good news – these cookies taste nothing like coconut!  In fact, when I tell people there’s no butter in them they are convinced I’m lying!  

Check out the recipe and test it out yourself:

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Celebrate Rosh Hashanah with Chef Danny Serfer

The Jewish High Holy days begin at sundown on Sunday October 2nd with the celebration of the Jewish New Year 5777 or Rosh Hashanah.  The “MasterBraiser”, Chef Danny Serfer of Blue Collar and Mignonette, is doing the cooking for you by creating Rosh Hashanah baskets for $35 per person that include latkes & apple sauce, Marsha's salad, Serfer’s braised brisket and roasted potatoes plus a choice of veggie side and dessert. The restaurant is taking orders 48 hours in advance prior to pick up via email at Please email for order form.

For those traditionalists, who want to prepare the meal at home, below is recipe for Chef Serfer’s Braised Brisket.  If you have ever had any of Blue Collar’s braised meat dishes…especially his signature braised oxtail, you know that is why MIAbites calls Chef Serfer  the “MasterBraiser”.  Recipe below:

Blue Collar Rosh Hashanah Braised Brisket


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RecipesEllen BowenMiamiComment
Saturday Sweets: Grandma's Buttermilk Pie RECIPE

This week’s Saturday Sweets is dedicated to the SWEETEST woman I’ve ever known – my grandma!  She passed away last week after living 86 years of a wonderful life.  While I’m incredibly heartbroken, I’ve found comfort in raiding her recipe box and making one of her favorite recipes to share with you. 

I’ve always said I was blessed with my grandpa’s pretty hazel eyes and my grandma’s sweet tooth.  Some of my first memories took place in my grandma’s kitchen making brownies – even when I was too little to reach the counter she was prepared with a mixing bowl and a spoon for me on the floor so I was sure to never miss a beat.  As I got older and we would often go out to eat, she would remind me during our entrees to slow down if I was getting full.  In her words, “you can always box that up and take it home – you HAVE leave room for dessert!”

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RECIPE: Grilled Oysters from Grand Isle New Orleans

If you were fortunate to attend the Oyster Bash during this past February’s South Beach Wine + Food Festival #SOBEWFF , the grilled oysters from Executive Chef Ryan Haigler of Grand isle Restaurant in New Orleans were one of the most popular stops at the event held at Lure Fishbar.   In "shell-abration" of today's National Oyster Day, here is the buttery, cheesy recipe for these yummy oysters that can be baked or broiled in the oven or better yet, grilled over an open flame.  Plenty of lemon on the side and you will be the hit of any Summer grillin party.

Tasso Butter Baked Oysters with Jalapeño, Havarti and Herb Bread Crumbs
Executive Chef Ryan Haigler

(4 Dozen Oysters)

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National Mojito Day is July 11th: Where to Drink and How to Make

National Mojito Day is Monday July 11th and deserves a proper celebration. Here a list of Miami area hot spots serving up cool Miami-inspired twists on this classic Cuban cocktail. We also have included some refreshing recipes, from KYU, Sugarcane, Ortanique, Zest and Novecento for you to try at home as well.

Gianni’s at The Villa, Casa Casuarina

Mojito de Alcazar- The classic mojito! Made with Bacardi Rum, fresh muddled mint leaves, house made simple syrup and fresh lime juice, finished with sparkling water. Gianni’s at The Villa 1116 Ocean Dr, Miami Beach, FL 33139

Delano Beach Club

Multi Flavored Mojitos- The mojitos at Delano Beach Club come in all the refreshing flavors of summer and are perfect while lounging poolside in the plush daybeds or private cabana with friends. Made with extra dry Brugal rum, flavors include strawberry, orange, pineapple, passion fruit, mango, or cantaloupe. Delano Beach Club 1685 Collins Ave, Miami Beach, FL 33139

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Saturday Sweets: All American Sugar Cookie Cake

It is officially Memorial Day Weekend which means summer is right around the corner!  Even though it’s practically summer all year long in Miami, there is something special about Memorial Day that makes me want to break out in a summer bake-a-thon.  That’s why this week’s Saturday Sweets is a fun Red, White, and Blue treat to help get everyone into the spirit of the weekend. 

It’s a perfect addition to any BBQ you may be attending this weekend and a wonderful way to thank our Veterans or loved ones who are serving our great country.  It’s also a fun recipe to keep in mind for the 4th of July which will be here in the blink of an eye!

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Poke comes to Town: My Ceviche, Poke 305, Prime Fish and more to come

One of the hottest food trends in Los Angeles is poke (PO-KAY), a bowl built around marinated raw chunks of fish.  Originally popular as a beach shack dish in Hawaii, poke shops and food trucks are all over Southern California…from Malibu to Santa Monica, Venice Beach, Downtown LA and all the way down the coast to San Diego.

Basically raw tuna, salmon or other fresh fish chunks are marinated in soy, sesame oil and other ingredients and then layered over rice, quinoa, or greens and served with add ins like avocado, mango, seaweed, onion and other veggies.  Healthy, light and refreshing, it is a popular alternative to sushi and sashimi, and a perfect dish for lunch, dinner or a snack as Miami heads into the summer months.  

Miami is just discovering this delicious lunch or dinner option with a number of favorite places offering poke on their menu.  La Mar by Gaston Acurio has been offering a poke appetizer for a while now.  Prime Fish also has poke on their menu as well.  Pubbelly Sushi has what they call Hawaiian Poki but is basically the same marinated tuna dish.

My Ceviche, who has always been a popular spot for fresh fish ceviche and “build your own bowls” just added a Tuna Poke Bowl to their menu as well.  Served over your choice of greens, rice or quinoa and kale, with optional add ins that include avocado, mango, onions and tomatoes.

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Saturday Sweets: Nutella Rice Krispies RECIPE

RECIPE: Nutella Rice Krispies

I am pretty sure it’s been established that I am a busy baker with an even bigger sweet tooth.  But if you know me, then you know Nutella is the greatest thing ever invented in my eyes.  I may or may not (I definitely do) have two jars of Nutella in my house at all times – one to bake with, as I have almost a cult following when it comes to my Nutella Swirl cake and one for me to eat out of over and over with a spoon whenever I’m craving that chocolaty goodness! 

I can find an excuse to add Nutella to almost anything and that’s exactly what I did here.  I love Rice Krispies!  The snap, crackle, and pop crunch of the cereal engulfed in gooey marshmallow happiness of the iconic Rice Krispie Treat is enough to make me weak in the knees, but when you go and add TWO cups of Nutella into the mix – forget it, all bets are off!  Keep these babies far far away from me or else they will be gone in a day.  I hope you enjoy these just as much as I do!

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Tailgating...the BEST part of Football Season

I discovered tailgating later in life than most

I grew up in the heart of SEC football where bumper stickers stating "I bleed orange!" or "I cheer for Tennessee and whoever's playin' Bama!" are commonplace, but packing up the car to spend a day hanging out in the parking lot and going to a game wasn't an option for us.  As long as I've been alive, my dad has always bought cattle at the market on Saturdays, and on "good" days when the cattle are cheap, he's likely hauling cattle until the wee hours of the next morning. I suppose that such a schedule never allowed for tailgating and football games.  

When I left home for college, I chose a school without a particularly strong football program, so tailgating was not a part of my college life. I moved to Birmingham, Alabama, after college, and while I was surrounded by Alabama and Auburn fans, I still never managed to go to a single football game there.

Somehow, against all odds, I discovered tailgating and college football here in Miami.
We'd lived in Miami for just over a year when my husband proposed that we buy season tickets to the University of Miami Hurricane football games with our friends Jef & Anthony. We were still acclimating to the city and despite my lack of enthusiasm for football, it occurred to me that this could be a great way to meet new people.  I agreed to the season tickets with an understanding that we would tailgate for some of the games, and that decision set us on a course for football Saturdays full of tailgating adventures.

I can't quite recall the details of us settling into a program of tailgates themed around the opposing teams, but somehow, that became our plan. Each week, one couple was responsible for food and the other for drinks and games. We agreed that the interpretation of the theme could be obvious or creative, and with that, we unlocked inspiration for some incredible dishes.  

We've had moonshine cocktails and pulled pork hash for North Carolina games, homemade buckeye candies for Ohio games, alligator ribs for last year's Florida game, and even Chicken Curry with basmati rice for a Florida State game.  Since embarking on this tailgating journey, we have discovered new ways to create meals over camp stoves, and we now know that most Publix stores sell dry ice, which means proper ice cubes for cocktails and homemade ice cream are options for any tailgate.  

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