Recipes for Success

Look at what the chef is doing right, in his own words, er, recipes

16 ounces purple potatoes, grated

4 teaspoons olive oil

Salt and pepper to taste

Location Info


Carmen the Restaurant

700 Biltmore Way
Coral Gables, FL 33134

Category: Restaurant > Fusion

Region: Coral Gables/South Miami


225 Altara Ave.
Coral Gables, FL 33146-1422

Category: Bars and Clubs

Region: Coral Gables/South Miami


9700 Collins Ave.
Miami Beach, FL 33154

Category: Restaurant > Sandwiches

Region: North Dade

Isabela's Restaurant

1109 Brickell Ave.
Miami, FL 33131

Category: Restaurant > Breakfast

Region: Brickell

Locanda Sibilla

833 Lincoln Road
Miami Beach, FL 33139

Category: Restaurant > Italian

Region: South Beach

Pao Restaurant

825 Washington Ave.
Miami Beach, FL 33139

Category: Restaurant > Asian

Region: South Beach


210 23rd St.
Miami Beach, FL 33139

Category: Music Venues

Region: South Beach

Taverna Opa

36-40 Ocean Drive
Miami Beach, FL 33139

Category: Restaurant > Greek

Region: South Beach

Timo Restaurant & Bar

17624 Collins Ave.
North Miami Beach, FL 33160

Category: Restaurant > American

Region: North Dade

6 ounces butter

Mix potatoes, olive oil, salt, and pepper. Form 4 cakes.

In a sauté pan, heat 11/2 ounces butter. Pan-fry one cake until brown on both sides. Repeat until all four cakes have been browned.


4 ounces unsalted butter

12 ounces rapini

4 ounces shiitake mushrooms, julienne

Salt and pepper to taste

To plate:

Grill filet mignons on one side. Turn and top with Cilantro Crust and grill to desired doneness. Plate over Purple Potato Rösti, nap with Roasted Shallot Sabayon, and garnish with Rapini.

Serves 4 as a main course.

White Chocolate Bread Pudding:

2 quarts heavy cream

3 ounces sugar

1 teaspoon vanilla extract

1 whole orange peel

10 large croissants

16 whole eggs

4 ounces white chocolate, chopped

1 pint vanilla bean ice cream

Preheat oven to 260 degrees.

In a heavy saucepan, bring cream, sugar, vanilla, and orange peel to a boil. Remove from heat and allow to cool slightly. Whisk in eggs and strain.

Tear croissants into pieces and add to cream mix.

Pour into buttered baking pan and bake for 30 minutes.

To plate:

Garnish with vanilla bean ice cream. Sprinkle with white chocolate.

Serves 4 as a dessert.

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