Did you know chocolate is officially America’s favorite flavor? As a serious chocolate lover, that comes as no surprise to me. Today is National Chocolate Day, and I’ll be in my kitchen making all sorts of chocolate delights to celebrate.
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As the season changes, it’s no secret chefs love to show off their chops, with the oncoming assortment of Fall vegetables and produce. Today's #WellnessWednesday is inspired by the ingredients and the seasons.
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The Jewish High Holy days begin at sundown on Wednesday, September 20th with the celebration of the Jewish New Year 5778 or Rosh Hashanah. The “MasterBraiser”, Chef Danny Serfer of Blue Collar and Mignonette, has shared with us his delicious and traditional braised brisket recipe.
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Labor Day is here - a sign of the end of summer and one of the last chances to get out grill! Who are we kidding, it’s Miami - you can always grill, but in the event that you’ve got special grilling plans this weekend we’ve got some fun recipes from the Michelin Star chefs behind the Just. brand of healthy spreads made by Hampton Creek.
Top Grilling Tips
Before anything else: Be sure to rub your grill grate with an oiled cloth before grilling to keep the food from sticking. (Trevor Niekowal)
Savory AND sweet: Grill up summer fruits to pair with your vegetable or meat dishes. Try peaches, nectarines, or any other stone fruit. Avocados too! (Ben Roche)
Don’t fidget: Avoid moving your food around on the grill too much. Let it sit on the grate as long as possible so that it cooks through evenly and gets nice grill marks. (Nate Hereford)
The dog days of summer are here and so is grilling season. Cool down with Chef Adrianne Calvo’s, Chef/Owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Grilled Jumbo Shrimp with Kiwi, Green Apple, Green Chili, & Mint Relish.
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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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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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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 – info@bcrmiami.com. Please allow at least 48 hours between order and pick-up. Blue Collar is located at 6730 Biscayne Boulevard. Telephone: (305) 756-0366; http://www.bluecollarmiami.com.
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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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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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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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 info@bluecollarmiami.com. 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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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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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.
GRAND OYSTERS
Tasso Butter Baked Oysters with Jalapeño, Havarti and Herb Bread Crumbs
Executive Chef Ryan Haigler
(4 Dozen Oysters)
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
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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