Subject:

Main Dish Recipes

  • Blogs

    November 11, 2010

    Dena Marino's Thanksgiving Turkey with Crispy Prosciutto and Roasted Garlic

    Chef Dena Marino​Chef Dena Marino moved to Miami from Colorado last summer to head the kitchen at DeVito South Beach. The job was short lived but Marino loved Miami so much she stayed. She's now working on another Miami project about which she can't reveal much because details aren't final yet. An ... More >>

  • Blogs

    November 18, 2010

    Kurtis Jantz's Pumpkin Cake with Foie Gras Buttercream

    Chef Kurtis Jantz​As the executive chef at the Trump International Beach Resort in Sunny Isles, Kurtis Jantz oversees the entire food and beverage operation for the resort. This is one busy man, and most of his Thanksgivings are spent working."My tradition is definitely working it," Jantz told us. ... More >>

  • Blogs

    November 18, 2010

    Moroccan Chicken with Olives and Preserved Lemons Recipe

    Not your typical French fare, huh?​In yesterday's interview with Joan Nathan, the author mentioned that she collected the recipes for her book Quiches, Kugels, and Couscous: My Search for Jewish Cooking from French folks. Here's a tasty one from Celine Bénitah, a woman who hails from the Algerian ... More >>

  • Dining

    December 2, 2010

    Cecconi's Miami Beach: Romantic, tasty, not cheap

    Not your typical French fare, huh?​In yesterday's interview with Joan Nathan, the author mentioned that she collected the recipes for her book Quiches, Kugels, and Couscous: My Search for Jewish Cooking from French folks. Here's a tasty one from Celine Bénitah, a woman who hails from the Algerian ... More >>

  • Blogs

    December 20, 2010

    Christmas Leftover Recipe: Ham with Redeye Gravy

    Then again, there's always this option instead.​Too early to post a after-Christmas Day recipe, you say? Be prepared is how I counter. Plus I'm not going to be blogging the day after Christmas, so you might as well tuck away this really easy, absolutely tasty recipe for ham steaks with redeye grav ... More >>

  • Blogs

    December 21, 2010

    Gastronaut Jones: A Food Blog by Jarrett Hann of Animal Tropical

    Photo by Christina Villamor​Ever since we discovered the food blog Gastronaut Jones, we've been intrigued. Not only do we love the name, the blog chronicles some interesting kitchen experiments. Think pork skin cannoli, pig's tongue confit and more approachable dishes like butternut squash gnocchi ... More >>

  • Blogs

    December 31, 2010

    Kasha Varnishkas Recipe From The Brooklyn Cookbook

    ​Kasha varnishkas is an Eastern European dish that mixes bow-tie noodles, kasha grain, and caramelized onions. It's a hearty dish served warm, and one that I grew up eating from time to time.When I was chef at an upscale take-out shop in Manhattan called Mangia, I made my own version of the dish, ... More >>

  • Blogs

    January 11, 2011

    Pork Rillettes Recipe From Pâtés & Other Marvelous Meat Loaves

    Can't say I'm a big fan of rillettes, a specialty of France's Loire Valley. It gets made by slow-cooking the meat in fat, then shredding and mixing it with some of the fat and chilling it to a fatty, porky spread for toast or bread. The chilled fat reminds me of schmaltz, or chicken fat, which in th ... More >>

  • Dining

    January 13, 2011

    Pubbelly is pub-perfect

    Can't say I'm a big fan of rillettes, a specialty of France's Loire Valley. It gets made by slow-cooking the meat in fat, then shredding and mixing it with some of the fat and chilling it to a fatty, porky spread for toast or bread. The chilled fat reminds me of schmaltz, or chicken fat, which in th ... More >>

  • Dining

    January 20, 2011

    American Noodle Bar: tasty and affordable

    Can't say I'm a big fan of rillettes, a specialty of France's Loire Valley. It gets made by slow-cooking the meat in fat, then shredding and mixing it with some of the fat and chilling it to a fatty, porky spread for toast or bread. The chilled fat reminds me of schmaltz, or chicken fat, which in th ... More >>

  • Dining

    February 3, 2011

    De Rodriguez Ocean misses the boat

    Can't say I'm a big fan of rillettes, a specialty of France's Loire Valley. It gets made by slow-cooking the meat in fat, then shredding and mixing it with some of the fat and chilling it to a fatty, porky spread for toast or bread. The chilled fat reminds me of schmaltz, or chicken fat, which in th ... More >>

  • Dining

    February 10, 2011

    Sustain's organic cuisine is the real deal

    Can't say I'm a big fan of rillettes, a specialty of France's Loire Valley. It gets made by slow-cooking the meat in fat, then shredding and mixing it with some of the fat and chilling it to a fatty, porky spread for toast or bread. The chilled fat reminds me of schmaltz, or chicken fat, which in th ... More >>

  • Dining

    February 17, 2011

    Eden doesn't tempt

    Can't say I'm a big fan of rillettes, a specialty of France's Loire Valley. It gets made by slow-cooking the meat in fat, then shredding and mixing it with some of the fat and chilling it to a fatty, porky spread for toast or bread. The chilled fat reminds me of schmaltz, or chicken fat, which in th ... More >>

  • Blogs

    February 23, 2011

    Vegan Alert: Get Nutritional Yeast at SoBe's Apple A Day

    Camille LambNutritional yeast packs the B-12 most vegans lack​I hate saying the words "nutritional yeast" out loud. It sounds like the most unappetizing product ever cultured. And truthfully, it can be. Try putting a straight spoonful of the powder in your mouth. If you don't suffocate on accident ... More >>

  • Blogs

    March 4, 2011

    Google Recipes: We Typed in "Penis" So You Don't Have To

    You're cooking what?​I love Google Recipes, the new search engine for cooks. Instead of Googling "pizza" and getting 300,000 places that deliver, the results will only include ways to actually make a pizza. Great idea! Hmmmm, I thought, If it works for "pizza," would it ... More >>

  • Blogs

    March 9, 2011

    Try This Recipe from Xixon's Jon Gonzalez at Paella Parade Tonight

    Photo from Frederick Wildman and Sons on FlickrAs Lee Klein reported last week, tonight the Miami Film Festival is holding a paella-off, so we're giving you a sneak peek at one of the selections being offered. Check out what Xixon's Jon Gonzalez is stirring up (especially since Klein considers ... More >>

  • Dining

    March 10, 2011

    DB Bistro Moderne: French elegance in Brickell

    Photo from Frederick Wildman and Sons on FlickrAs Lee Klein reported last week, tonight the Miami Film Festival is holding a paella-off, so we're giving you a sneak peek at one of the selections being offered. Check out what Xixon's Jon Gonzalez is stirring up (especially since Klein considers ... More >>

  • Blogs

    March 23, 2011

    Ten Really Overpriced Miami Restaurant Dishes

    ​There are overpriced dishes, and then there are really overpriced dishes. And the tough part wasn't finding ten such sucker deals, but whittling down the list to only ten. Once you peruse a hundred or so Miami restaurant menus, it becomes clear that there are bad deals to be had across the spectr ... More >>

  • Dining

    March 31, 2011

    Route 9: Great service but inconsistent food

    ​There are overpriced dishes, and then there are really overpriced dishes. And the tough part wasn't finding ten such sucker deals, but whittling down the list to only ten. Once you peruse a hundred or so Miami restaurant menus, it becomes clear that there are bad deals to be had across the spectr ... More >>

  • Blogs

    April 21, 2011

    Vita by Baoli Serves Classic Tournedos Rossini

    ​Serious culinary students learn about tournedos Rossini the way aspiring rock 'n' rollers pick up the licks to "Johnny B. Goode." It's a classic. On the other hand, you see tournedos Rossini on contemporary menus about as often as you hear the Chuck Berry tune on contemporary radio. But ... More >>

  • Blogs

    May 12, 2011

    Dog Eat Dog at Totally Truckin' Thursdays: New Location With Beer Pong

    Dog Eat Dog, the new all-dog truck rolls out tonight at TTT​Totally Truckin' Thursdays rolls into its new home tonight in a big way. TTT will instantly become one of the larger rallies tonight as 40 food trucks serve dinner from 5:30 to 10 p.m. at Century Marketplace on NW Eighth Street and ... More >>

  • Dining

    May 26, 2011

    Andalus in the Design District: close, but no cigar

    Dog Eat Dog, the new all-dog truck rolls out tonight at TTT​Totally Truckin' Thursdays rolls into its new home tonight in a big way. TTT will instantly become one of the larger rallies tonight as 40 food trucks serve dinner from 5:30 to 10 p.m. at Century Marketplace on NW Eighth Street and ... More >>

  • Blogs

    June 20, 2011

    Andrew Balick's Red Wine Braised Short Ribs

    ​Last week we published our interview with Andrew Balick, the chef at the relatively new Pied a Terre at the Cadet Hotel. In parts one and two, Balick talked about his menu, how he came to Pied a Terre after six years at Azul, and how he began cooking professionally.Today we bring you Balick's rec ... More >>

  • Dining

    June 23, 2011

    Miami's best restaurant dishes

    ​Last week we published our interview with Andrew Balick, the chef at the relatively new Pied a Terre at the Cadet Hotel. In parts one and two, Balick talked about his menu, how he came to Pied a Terre after six years at Azul, and how he began cooking professionally.Today we bring you Balick's rec ... More >>

  • Blogs

    June 27, 2011

    Richard Hales, Part 3: Sakaya Kitchen's Dae Ji Grilled Baby Back Ribs

    Richard Hales, chef and owner of Midtown hotspot Sakaya Kitchen, spoke with Short Order about his love for Thailand and about the trials of food trucks. He then was kind enough to share with all of us a recipe for a dish worth trying to make at home. Dae Ji Grilled Baby Back RibsDry Rub Sp ... More >>

  • Dining

    June 30, 2011

    Symcha's: solid but pricey

    Richard Hales, chef and owner of Midtown hotspot Sakaya Kitchen, spoke with Short Order about his love for Thailand and about the trials of food trucks. He then was kind enough to share with all of us a recipe for a dish worth trying to make at home. Dae Ji Grilled Baby Back RibsDry Rub Sp ... More >>

  • Blogs

    July 6, 2011

    Beer-Marinated Beef for the Suds Lover Who Can't Get Enough

    ​Whether you're looking at a fridge full of beer left over from the 4th of July barbecue or you've decided to test your brewing skills with the folks at Brewbox Miami, this recipe for beer-marinated beef is sure to please a crowd.Marinating flesh in dark beer  gives it a tender and m ... More >>

  • Blogs

    July 15, 2011

    Top Five BYOB Restaurants in Miami

    via stephen-bolen's Flickr​Restaurant owners are usually not big fans of forgoing a wine list filled with marked-up bottles. But from a customer perspective, BYOB restaurants are simply awesome. You can get all fancy and dust off a bottle of vintage blah blah blah and ball out over Thai grub ... More >>

  • Blogs

    July 15, 2011

    Simon Bowker's Chicken & Stuffing

    Fontainebleau Miami Beach​In our interview with Chef Simon Bowker of the Fontainebleau Miami Beach, we learned what's it like to work in a high pressure Michelin rated kitchen, and where he gets "naughty" in his down time. Today we present his formula for chicken and stuffing, a long-winded ... More >>

  • Dining

    August 18, 2011
  • Dining

    September 8, 2011
  • Blogs

    September 8, 2011

    Daniel Ganem's Deboned Stuffed Whole Chicken Recipe

    Kane Steakhouse​In our two part interview with Executive Chef Daniel Ganem from Kane Steakhouse, we discovered that this young executive chef takes his steak seriously. We learned that his restaurant dream come true would be a 60-seater, focusing on technical precision and fine dining. We also got ... More >>

  • Blogs

    September 12, 2011

    Turn Take-Out Into Stay-In: Chinese Honey Chicken Recipe

    By Wedinator.comBe the King or Queen of Take Out​Who says your kitchen can't be your go to spot for (MSG-free hopefully) Chinese take-out. Break out your chop sticks, plug in that rice cooker, and in under 30 minutes you'll have a sweet and savory dinner on the table so good, you'll wanna change y ... More >>

  • Dining

    September 15, 2011
  • Blogs

    September 19, 2011

    Burger King's Free Ice Cream: Contributing to Child Obesity?

    Burger KingBurger King is giving away free ice cream. Bad for kids?​Miami-based Fast food giant Burger King has announced a free ice cream giveaway in celebration of their foray into a full line of frozen treats, just in time for after-school snacking.From now until October 9, customers who order ... More >>

  • Blogs

    September 21, 2011

    Barton G.'s Lobster Mac & Cheese Recipe

    How 'bout a little B.G. Special for that badonkadonk, babe?​So, have you checked out the new look at Barton G. The Restaurant yet? No? Well then what are you waiting for? We told you about it last week when we interviewed Barton G. Weiss here and here. Guess you'll just have to try and tackle this ... More >>

  • Dining

    September 22, 2011
  • Blogs

    September 26, 2011

    Todd Erickson's Jerk Chicken Skewer

    Haven Gastro-Lounge​In our two-part interview with Haven's Executive Chef, Todd Erickson, we got the lowdown on his short stint at Zuma and found out how it felt to be in charge of the kitchen at the unseasonably young age of 24. Turns out he got his start on the catering side of the food and beve ... More >>

  • Dining

    October 6, 2011
  • Dining

    October 20, 2011
  • Dining

    November 3, 2011
  • Blogs

    November 22, 2011

    Tofurky: What the Hell Is It?

    Flickr​Every vegan has heard the oh-so-clever jeers about his or her Thanksgiving prospects."What are you gonna eat? Tofurky?" some guy inevitably interjects as he shoves a couple more pieces of Stove Top into the hollow of his dead bird.Some of these tofu-phobes may not even realize that Tofurky ... More >>

  • Blogs

    November 28, 2011

    Martorano's Meatball-Eating Contest at Seminole Hard Rock December 10 (Recipe Included)

    Adrian Morgan, second from left, begins to chow down at a recent eating contest.​'Tis the season to be overeating --- and shamelessly stuffing your face with tasty meatballs. Maybe even putting some major jingle in your pocket. Fort Lauderdale's Café Martorano will hold a meatball eatin ... More >>

  • Blogs

    December 7, 2011

    Hatuey Beer-Glazed Ham for the Holidays

    ​This Hatuey Beer-glazed ham can be gracing your holiday table in just 18 days -- or a lot less time than that if you decide to bake one for dinner tonight. Yesterday we talked with Anler Morejon, project manager for Bacardi U.S.A. Inc. and brand manager of Hatuey (ah-TWAY), the iconic Cuban beer ... More >>

  • Blogs

    December 13, 2011

    Best Indoor BBQ Pulled Pork You Will Ever Have

    Indoor pulled pork: you won't know the difference.​"Indoor" and "barbecue" are two words one never likes to hear placed back-to-back in a sentence -- especially when preceded by the phrase "you are invited to". We all know what this means: Meats and/or poultry baked in an oven with a lot of Open P ... More >>

  • Dining

    January 5, 2012

    Working at Miami restaurants and food trucks: The inside scoop

    Indoor pulled pork: you won't know the difference.​"Indoor" and "barbecue" are two words one never likes to hear placed back-to-back in a sentence -- especially when preceded by the phrase "you are invited to". We all know what this means: Meats and/or poultry baked in an oven with a lot of Open P ... More >>

  • Blogs

    February 8, 2012

    Miami's Ten Best Burgers: Bourbon Steak, Blue Collar, Lokal, and More

    Burger & Beer Joint via FacebookMama and baby burger. We'll eat the whole family.​"I will gladly pay you Tuesday for a hamburger today," said Popeye's pal Wimpy. He was clearly the smarter of the pair.Burgers these days can be made from anything -- lamb, turkey, pork, tuna, vegetables, ostrich ... More >>

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