Subject: Recipes

• Make Our Curry Spicy

  February 26, 2009

• The Sweetest Form of Sugar

  August 9, 2007

• Eat the Pigskin, Don't Watch It

  February 4, 2008

• Eat the Pigskin, Don't Watch It

  February 4, 2008

• Homebrew: Sue's Brazilian Fish Stew

  August 4, 2008

• Rabbit Two Ways: Fricasseed and Roasted

  August 25, 2008

• Good Things in Personalized Packages: Mason Jar Pies

  October 6, 2008

• Childhood, con Maduros

  September 6, 2007

• Clay Conley Shoots Down A Rumor And Serves Up A Recipe

  In yesterday's Short Order I suggested that a major unnamed chef would be shortly leaving a major unnamed restaurant. I was alluding to Clay Conley of Azul, in the Mandarin Oriental Hotel. When I contacted the chef to see if the rumor was true, he started off by stating "I'm not leaving." This seemed a fairly straightforward denial, until he added "I mean obviously I'm always looking around as a chef. But no plans yet." While I had one of our most talented toques on the phone, I asked if he woul

  November 26, 2008

• Last Minute Thanksgivings

  I don't have a whole lot of sympathy for you schmucks who haven't given one second's thought to what you're doing for MY FAVORITE HOLIDAY -- since personally my 2008 Thanksgiving has been in planning and development since last May. I've ordered (and received) my absurdly expensive Heritage turkey, I've got the cornucopia of squashes, root vegetables, and potatoes and green beans sourced from the finest markets, the fresh sage from Green Cay farms, the salad greens from Swank Farms, the homemade

  November 26, 2008

• Glaser Organic Farms

  Glaser Organic Farms specializes in living raw and vegan foods. They run South Florida's oldest venue for this sort of grub, the legendary Coconut Grove Farmers Market. They also have a huge array of juices and prepared foods that can be ordered through their website. Owner Stan Glaser has been a raw foods practitioner for over 25 years.Yesterday I called spoke with Glaser's Benjamin Shahoulian, who works in the office and hosts Theater De Underground at Churchills Pub every Monday. After the j

  December 18, 2008

• Bakin' & Boozin': Karen's Cranberry Loaf, etc.

  One of my favorite holiday breads comes from my friend Karen Horan in Key West -- handed down from her grandmother. She finally took pity on me and gave me the recipe last year; I guess she got sick of having to bake me a loaf every time I came to visit. This bread is insanely addictive because of the balance of sweet and sour (it's made with fresh cranberries and good old Florida orange juice), and the recipe has the advantage that it makes three loaves: two and three quarters loaves for you, a

  December 21, 2008

• Post Holiday Depression Diet

  If you're like me after the holidays, a person who routinely has trouble pushing herself away from the table**, you're feeling fat and broke. So I looked up some traditional Depression Era recipes, hearkening back to the days when everybody was skinny because they ate so much cabbage, noodles, beans, and potatoes (for some reason back in the '30s, carb consumption didn't lead to out-of-control weight gain). Most of these recipes are vaguely in the "stone soup" family, where a minuscule dab of p

  December 29, 2008

• Strawberry Fields, Not Forever

  Nothing like a tall glass of fresh Florida strawberriesThe Florida Strawberry Growers Association wants to remind us that strawberries are not forever: The big season for our Florida beauties, grown mostly in Plant City and Dover, is November to March. It's your last chance to gorge on one of our most delicious local fruits, so here are the basics about how to choose, store, and eat:Berries should be bright red and unblemished, with nice green caps.They should smell like strawberries!Put them in

  March 5, 2009

• It’s Chili in Here!

  September 18, 2008

• Nino Pernetti

  Caffé Abbracci

  May 22, 2008

• She Will Wok You

  June 8, 2006

• Sergio Sigala

  May 15, 2003

• Pascal Oudin

  May 15, 2003

• Sergio Sigala

  May 15, 2003

• Sergio Sigala

  May 15, 2003

• Carmen Gonzalez

  May 15, 2003

• Michelle Bernstein

  May 15, 2003

• Klime Kovaceski

  May 15, 2003

• Cindy Hutson

  May 15, 2003

• Andrea Curto-Randazzo & Frank Randazzo

  May 15, 2003

• Recipes for Success III

  April 17, 2003

• Recipes for Success II

  April 10, 2003

• Recipes for Success

  April 3, 2003

• Mama Mia! Thatsa My Pizza!!

  June 14, 2001

• Dish

  May 25, 2000

• Best Key Lime Pie

  May 11, 2000

• Recipes

  June 25, 1998

• Guess Who's Coming to Dinner

  March 19, 1998

• Post-Easter Regression: The Triple-Pork Sandwich. With Peeps.

  Peeps' Last Meal My friend Peggy Jean was in town over the Easter holidays. Peggy Jean is a real Southern cook, which means that just about everything she makes calls for many pounds of butter, cartons of heavy whipping cream, half and half, bacon fat, salt, and variations on the theme of sugar (turbinado, honey, molassas). Peggy Jean is a cook who makes Paula Deen look like she's on the Mediterranean Diet. She made us a dinner of pulled pork shoulder, black eyed pea salsa, cheese grits, ground

  April 14, 2009

• Michy's Croquetas Recipe

  You asked, we fetched. Mercy wrote in: "I tried making Michy's croquetas and matched up the ingredients well -- but what breading is used?  Can you give me the receipe for the croquetas and fig marmalade? It is one of my favorites."The recipe for croquetas with blue cheese and jamón serrano is actually on page 3 of Michelle Bernstein's cookbook Cuisine á Latina -- which I believe loosely translates to strike while the iron is hot. Then again, admittedly my Spanish still needs some work.I

  May 6, 2009

• Recipe For Petit Rouge Frisee Lardon Salad

  This week's NT review is of Petit Rouge, a charming 24-seat French bistro in North Miami. Chef/owner is Neal Cooper (formerly of Neal's and Il Migliore); chef de cuisine is Daniel Small. In keeping with our recent theme of light, summertime recipes, here's one for Petit's delicious Frisee lardon salad -- a can't-miss taste combo of greens dressed in red wine-Dijon vinaigrette, with poached egg, brioche, and cubes of slab bacon.

  May 13, 2009

• Scallop Recipe From Pascal's On Ponce

  Pan sauteed diver scallops with braised short ribsThis weeks recipe comes from one of Miami's elite chefs, Pascal Oudin of Pascal's On Ponce. Oudin has trained under Ducasse, Vergé, and Jean-Louis Palladin, who mentored the young Frenchman when he first came to the States in 1982. After a lengthy stint as executive chef of Grand Café in Coconut Grove's Grand Bay Hotel, Oudin premiered his own place in 2000 and has served the most elegant country French fare in Miami ever since.

  May 18, 2009

• Yard House Recipe for Ginger Crusted Salmon

  Yard House Ginger Crusted SalmonThe main claim to fame for Yard House, the new 12,000-square-feet Coral Gables resto-pub (Yard House, Village of Merrick Park; 305-447-9273) has been its' peerless beer selection -- 130 on tap, with a glass-enclosed keg room housing up to 5,000 gallons at a time. But executive chef and partner Carlito Jocson wants you to know that beyond the brews, plasma screens, loud music, and boisterous crowd is some serious food. Not all serious, mind you -- there are over 10

  June 10, 2009

• Meatless in Miami: Vegan Baking 101 at Sublime

  In the kitchen, my role has always tended to be chef rather than baker. The whole "measuring ingredients" thing was always way less my forte than licking the spoon to see which spices the dish needs more of. That said, when I heard Fort Lauderdale vegan mecca Sublime was having a "Vegan Baking 101" class, I signed right up, hoping to get inspired to start actually making the amazing vegan dessert recipes I keep coming across.Sublime's head pastry chef, David Kalas, led about 30 (mostly female) f

  June 26, 2009

• Mario Batali's Carne Machaca Taco Filling

  Last week, Mario Batali unveiled a new recipe at an event to benefit his equally new charity, The Mario Batali Foundation.The recipe was for machaca, which comes from the Mexican word machacado -- 'pounded' or 'crushed'. The preparation originated with the ranchers and cowboys of northern Mexico, who would air-dry beef with chile peppers and spices in order to preserve it. The meat would then be rehydrated and slowly cooked over an open flame until falling apart. "Machaca is easy to make, authen

  June 29, 2009

• Johnny V's Drunken Mojito Rum Cake

  Malka Espinel started working with pastries at Grove Isle, back in the day when Mark Militello was running the restaurant there. The Colombian-born chef went on to work at a couple of other notable spots (such as 1220 at The Tides) and then teamed with Johnny Vinczencz at his original Astor Place establishment; at Sundy House; and at Johnny V's in Ft. Lauderdale (625 East Las Olas Blvd.;954-761-7920) -- where she is still composing fantastic treats today. Ms. Espinel is simply one of South Flori

  June 16, 2009

• America's Most Wanted Recipes in Miami

  image via simonandschuster.comAmerica's Most Wanted Recipes takes a simple precept, that people love mass produced corporate formula food, and exploits it. You gotta give credit to author Ron Douglas who has been profiting off our shackles to the chains through his website RecipeSecrets.net since 2003. His previous published works contain copycat recipes for everything from Red Lobster's tartar sauce and Taco Bell's hot sauce to Ikea's swedish meatballs and Cracker Barrel's macaroni and cheese.

  July 21, 2009

• Ingrid Hoffmann's Creamy Mojito Shakes: Handy on a Hot Summer's Day, and for Post-Weekend Detox

  Jackie SayetI declare this meeting chilled​For those of you more excited than confused at the prospect of detoxing with mojitos, we're sorry to burst your alcohol-coated bubble. The mojito recipe in this post is - gasp - virgin!  Where is an Edvard Munch "The Scream"-style font when you need one?If you're still reading at this juncture, we'd like to thank you for sticking around.  So did seven editorial staffers yesterday, when Chef Ingrid Hoffmann popped by the New Times office with

  July 28, 2009

• Chef de Cuisine Brandon Benack's Fried Shrimp Po' Boy with Creole Tartar Sauce and Truffled Potato Chips at Emeril's Miami Beach

  Jackie SayetBenack and his larger than life hogie​If there ever was a po' boy rich enough for our girl Gwen Stefani, this is the one. Not too fancy, but with a sizable amount of midriff-bearing sass."We had this po' boy on the Miami Spice Menu last year," explains Benack. "I think we're going to bring it back for lunch this time around."This New York native knows a thing or two about authentic po' boys.  He lived in New Orleans for six years.  That's equivalent to 312 of the iconic s

  August 6, 2009

• Area 31's Gnocchi with Tuna Bolognese

  photo by adam larkey​Chef John Critchley has attracted plenty of notice and praise for his sustainable fish dishes at Area 31. Rightly so, as few chefs have made sustainability so inherent to their cuisine. Plus his simply adorned and pristine seafood preparations taste great. We asked for a recipe and got one for Area 31's popular Gnocchi with Tuna Bolognese. Except you'll have to come up with your own gnocchi recipe, or just buy some at the market -- that part wasn't included. One othe

  September 2, 2009

• Executive Pastry Chef Antonio Bachour Shines Sweetly at W South Beach Hotel: Pistachio Semifreddo and Olive Oil Ice Cream

  Jackie SayetUnusual trio delights the palate.​During a complimentary press dinner Tuesday night at Solea, we were treated to a dip in humidity and a pistachio semifreddo that signaled talent was making pastries in the W South Beach Hotel kitchen.  The man behind this cooling and creamy lime green mound, topped with olive oil ice cream and Isomalt shard, is Executive Pastry Chef Antonio Bachour. Born to a Lebanese mother and French father, Bachour, 34, grew up in Puerto Rico working at his

  October 2, 2009

• Make This Tonight: Orange Gazpacho with Crunchy Vegetables Salad and Grilled Garlic Ciabatta Bread

  ​Inspired by the Late Summer Vegetable Salad dish recently devoured at Sra. Martinez, (soon to be named one of Esquire magazine's 20 best restaurants of 2009,) we whipped up this tasty take in about an hour.  Suffice to say that mere minutes after that hour, a crumb and a puddle were about all that remained!The dish is comprised of three parts that come together in a bowl for service: an orange gazpacho made with yellow and red tomatoes, a crunchy salad of roughly-chopped radish and fenne

  October 5, 2009

• Make This Tonight: Lemon-Lime Scallops with Buttered Sweet Corn

  Jackie SayetEasy elegance at the table with scallops and sweet corn​A great dinner at Red Light (7700 Biscayne Blvd., Miami; 305-757-7773) the other night of "crushed pepper seared sea scallops, roasted corn spoon bread and spicy orange drip" inspired this home-cooked riff. Zesty lemon and lime-marinated sea scallops, giant and plump, meet rich, nutty sweet corn. It comes together fast and wows on the plate. A side of sauteed shallots with mixed wild mushrooms, like trumpet with their hearty,

  October 14, 2009

• The Genuine Kitchen: Grilled Leg of Lamb with Cranberry Salsa Verde

  Jackie Sayet​Big, fat, oven-roasted turkey - check.  Stuffing, gravy, cranberry sauce - check.  Grilled leg of lamb with cranberry salsa verde? Oh yes! Check please! Whether it's Thanksgiving, or a big family get-together, this twist on a traditional staple will wow 'em.  Bone-in leg of lamb has marvelous flavor and is a traditional roast for festive family gatherings. There is a great deal of versatility in this cut, but for me, it can only be prepared one way - on a grill. Sl

  November 19, 2009