Ingredients:
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour
1 cup Organic Cane Sugar
1/2 cup Certified Gluten-Free Rolled Oats
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Xantham Gum
Optional: Add 1/2 cup of raisins or 1/2 cup of chocolate chips.
1/2 cup Melted Refined Coconut Oil
1/4 cup Applesauce
2 1/2 tbsp Non-dairy Milk
2 tsp Vanilla

Method of Preparation:

• In a bowl, mix dry ingredients and set aside.
• Mix melted oil, applesauce, milk, and vanilla in another bowl. Set aside.
• Mix wet and dry ingredients with a rubber spatula until a thick dough is formed. Add raisins or chocolate chips and mix well.
• Portion cookies onto a sheet tray lined with parchment (use a scale to weigh the batter for each cookie. Each cookie weighs 70g.)
• Roll each cookie into a ball and place them on the sheet tray.
• Bake for 12 – 14 min at 350º F. Rotate the tray in the oven in the middle of baking time.

The Chocolate Chip Bakery
166 NE 29th St, Miami, FL 33137
(786) 305-8613
www.chocolatechipbakery.com

That’s what’s on the menu today, as we grab a Bite with Belkys.

Ingredients:
6 chocolate bars, plain or with nuts
1 large container whipped topping
1 graham cracker pie shell
Cocoa powder for garnish

Method of Preparation:

• Melt the chocolate in the microwave.
• Pour melted chocolate into a bowl and add a large container of whipped topping.
• Stir well then pour the mixture into graham cracker pie shell.
• Chill in the refrigerator for at least two hours or overnight.

Enjoy!

The Chef: Horacio Rivadero
The Restaurant: SoBe Vegan, Fort Lauderdale
The Dish: Thai Noodles

Ingredients:
1 bag rice noodles
2 oz sesame hoisin sauce
1 tbsp garlic, minced
2 oz Portobello mushrooms, grilled
2 oz edamame
2 oz cucumber, sliced
1/2 kale
1/2 tbsp chili oil
2 tbsp green onions, sliced
1 tsp sesame seeds
2 tsp crispy garlic
4 oz carrots, julienned
2 tbsp scallions
microgreens for garnish
salt to taste

Method of Preparation:

• In a saute pan at medium heat, add chili oil, rice noodles and edamame beans and mix.
• Cook for 1 minute.
• Add in mushrooms, carrots, scallions and mix again.
• Add hoisin sauce and keep cooking for another 2 minutes. Total cook time should be about 3 minutes.
• Place kale on the serving dish, then transfer the noodles to a dish.
• Top with cucumbers, crispy garlic, sesame seeds and drizzle chili oil.
• Garnish with microgreens.

SoBe Vegan
401 N Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304
954-368-4640
www.sobev.com

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, at room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
1 cup 100% pure pumpkin
1 large egg, at room temperature
2 teaspoons vanilla extract
cream cheese frosting (store-bought or homemade)

Method of Preparation:

• Preheat oven to 350 degrees F.
• Line two large baking sheets with parchment paper or Silpat baking mats. Set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
• Using a stand mixer or hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula, as necessary.
• Add the pumpkin, egg and vanilla and beat until smooth.
• Add the dry ingredients and mix on low until just combined. Don’t over-mix.
• Use a cookie scoop or spoon to drop the cookie dough by rounded tablespoon onto the prepared baking sheets.
• Bake for 14 to 18 minutes or until edges are firm but cookies are still soft in the center.
• Cool on baking sheets for 2 to 5 minutes; transfer to wire cooling racks to cool completely.
• Frost the cooled cookies with cream cheese frosting and enjoy!

The Chef: Beatriz Rivera
The Restaurant: Monty’s, Miami
The Dish: Caribbean French Toast

Ingredients:
half cup of eggs
one cup of Half and Half
1 tsp vanilla extract
1 tsp cinnamon
2 tsp Triple Sec
1 can Coco Lopez
pinch of salt
Brioche Texas toast
Grated (desiccated) coconut
Butter
Guava puree
Whipped ricotta cheese
Powdered sugar

Method of Preparation:

• Mix all the ingredients for the batter (eggs, half & half, vanilla extract, cinnamon, triple sec, Coco Lopez and salt).
• Heat the butter on the flat top.
• Add the bread to the batter and coat both sides of the bread with the grated coconut.
• Cook both sides of the bread until golden brown.

To Plate:

• Drizzle with guava puree and whipped ricotta cheese and top with powdered sugar.

Monty’s Coconut Grove
2550 S Bayshore Drive
Miami, FL 33133
305-856-3992
www.montysrawbar.com

The Chef: Harry Coleman
The Restaurant: Smoke & Dough, Kendall
The Dish: Brisket Arancini

Ingredients:
1 cup Carnarolo (risotto) Rice
4 cups Chicken Stock
1 cup chopped smoked Brisket
1 cup chopped sweet Onion
3 tbsp fresh garlic
¾ cup White Wine
Half stick butter
Extra virgin Olive oil
1/2 cup grated parmigiano reggiano
7 Saffron threads
2 cups smoked mozzarella cubed
8 eggs
3 cups bread crumbs
Oil for frying
Salt and pepper to taste

Method of Preparation:

• Have chicken stock warm in a separate pan and add the saffron.
• Add olive oil to a heavy saucepan to heat up.
• Add onions and sauté until cooked through and translucent. Add garlic and cook for 30 more seconds. Remove from pan and wipe down clean to use again.
• Heat up the pan and sauté rice for 30 seconds.
• Add white wine and let the alcohol evaporate. Gradually add the chicken stock one ladle at a time.
• Keep stirring and adding the stock until the rice is cooked “al dente”, which is about 17-18 minutes.
• At around the 15-minute mark, add the onions and smoked brisket.
• Turn off the heat and add the butter and grated cheese.
• Sauté and stir in order to create a creamy consistency.
• Add salt and pepper to taste. Let the risotto cool down. This can also be done the night before.
• Once cooled down use an ice cream scoop and make risotto balls. Stuff each arancini with a piece of smoked mozzarella. Turn on a fryer or pot filled with oil to 350 degrees Fahrenheit.
• For the egg mixture, whisk eggs in a bowl with salt and pepper to taste. Add bread crumbs to separate bowl.
• Once all arancini are completed, dip one ball at a time into the egg mixture, followed by dipping into bread crumbs. Repeat this process with each risotto ball twice. Meaning, dip into egg, dip into bread and repeat.
• Fry the risotto balls for three minutes.
• Lift and let rest for a few minutes and drop the arancini back in the fryer until golden. Allow to drain, then serve.

Smoke & Dough
4013 SW 152nd Ave.
Miami, FL 33185
786-362-5698
smokeanddough.com

Ingredients:
5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable potato gnocchi
1 1/2 pounds tomatoes (any variety- we used grape)
1/2 red onion, thinly sliced
1 tablespoon balsamic vinegar
Salt and black pepper (to taste)
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving

Method of Preparation:

• Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil.
• Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
• Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.)
• Place the tomatoes and onions in a large serving bowl.
• Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
• When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil.
• Toss and taste, adding more salt or pepper as needed.
• Top with more parsley and basil and eat immediately or at room temperature.

Enjoy!

Ingredients:
1 half chicken – deboned
6 oz cremini mushrooms
4 oz Portobello mushroom
3 oz dry mushroom
Half of a yellow onion
1 oz diced garlic
2 tbsp unsalted butter
1 cup whole heavy cream
1/2 cup white wine
Salt
Black pepper

Method of Preparation:

• Season chicken with salt and pepper and grill (400 degrees) over indirect heat, starting skin side down.
• Cook for 20 minutes and then flip and cook for another 20 minutes. Rotate for even cooking.
• Cook for another 20-30 minutes and then check internal temperature.
• Remove from heat when internal temperature reached 165 F. Remove from grill and rest for 10 minutes.
• Under medium heat, add butter and onions and garlic and sauté for about 2 minutes.
• Add white wine (take pan off heat when pouring).
• Allow wine to cook out for a few minutes, then add mushrooms and heavy cream and salt and pepper. Cook for about 10 minutes to reduce and thicken, and mushrooms to soften.

To Plate:

• Plate chicken, then pour sauce and mushrooms over chicken.
• Serve with sauteed broccolini and mashed potatoes.

107 Steak & Bar
3285 NW 107th Ave, Doral, FL 33172
(786) 272-7255
www.107steakandbar.com

Ingredients:
Brownie mix or ingredients to homemade brownies
1/2 cup vanilla frosting
Black or brown decorating gel

Method of Preparation:

• Preheat the oven and make your favorite Brownie recipe. Use a mix or homemade.
• Let cool completely and slice into even pieces.
• Microwave a half cup of vanilla frosting until it’s easy to spread.
• Drop a spoonful onto each brownie and make the shape of a ghost.
• Take your black or brown decorating gel and make two round eyes for each ghost.

Have fun- and happy Halloween!

The Chef: Hezi Bedein
The Restaurant: Street Hibachi, Aventura
The Dish: Cauliflower Tandoori

Ingredients:
1 head Cauliflower – cut into florets
Jalapeño – sliced
Red chilies
Cilantro – chopped
Pomegranate Seeds (in season)

Masala Sauce:
8oz chopped yellow onion
1oz margarine/oil
6 garlic cloves – minced
1 pound tomato crushed
1oz garam masala spice
10oz brown sugar
1oz red chili
1oz cashews
12oz coconut milk
Pinch of salt

Mint Chutney:
4oz mint leaves
4oz cilantro leaves
2 garlic cloves
3 ground cumin
1 jalapeno
1oz lemon juice
5oz water
1 teaspoon salt
12oz tofu cream

Method of Preparation:

Cauliflower:

• Cut into florets and fry until golden brown.
• Season with garam masala spice.

Masala sauce:

• Bring a deep pan or pot to medium-high heat, then add margarine/oil and chopped onions.
• Allow to cook until onions soften.
• Add garlic and sauté for one minute.
• Add tomatoes, spices and cashews and cook about two minutes before adding coconut milk.
• Bring to boil, then reduce heat and simmer for 15-20 minutes.
• Use a handheld immersion blender to puree the sauce to smooth the consistency. Or, wait for the sauce to cool, then blend in a traditional blender.

Mint chutney:

• Mix all in a blender.

To Plate:

• Toss florets with sauce, or spoon sauce on plate and top with cauliflower.
• Dress with radishes, jalapeños, chilies, cilantro and pomegranate seeds.
• Serve with mint chutney.

Street Hibachi
3599 NE 207th St.
Aventura, FL 33180
305-974-5056
streethibachi.com

Ingredients:
½ cup unsalted butter, melted
¼ cup packed brown sugar
2 tbs. granulated sugar
1 egg
1 tsp. vanilla extract
3/4 cup + 2 tbs. all-purpose flour, fluffed and leveled
¼ tsp. baking soda
¼ tsp. salt
¾ cup chocolate chips or chunks

Method of Preparation:

• Preheat the oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
• In a medium bowl with an electric mixer, or in the bowl of a stand mixer, beat butter and sugars together until creamed, about 3-4 minutes.
• Add in the egg and vanilla extract, mixing to incorporate.
• Add flour, salt, and baking soda, and mix on low until completely combined.
• Stir in chocolate and spread evenly into the prepared skillet (feel free to throw some extra chocolate chunks on top!).
• Bake for 20-22 minutes or until edges are crispy and center is just set (NOTE: if using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12-15 minutes).
• Let the cookie skillet cool slightly.
• Serve by itself or with whipped cream or ice cream.

Enjoy!

The Chef: Kyle Kingrey
The Restaurant: Toku, Aventura
The Dish: Shrimp Tempura

Ingredients:
4 oz Rock Shrimp
1/4 cup Shitake Mushroom
.25 oz Chives, chopped fine
4 oz Tempura batter
2 oz Spicy Mayo   

Tempura batter:
1 cup all-purpose flour
1 ea large egg
1 cup cold water
2-4 ice cubes, to make cold

Spicy Mayo:
1 cup Mayonnaise
1/4 cup Sriracha  
2 tsp Lime Juice  

Method of Preparation:
Tempura batter:

• Combine water and egg and stir in flour and ice cubes. Batter can be a little lumpy.  

Spicy Mayo:

• Combine all ingredients and mix well.     
• Toss rock shrimp and mushrooms with tempura batter and fry until golden and crispy. Avoid putting ice cubes in the fryer.
• Drain well and season with salt.
• Toss with spicy mayo and chives and serve. 

Toku Bottomless Brunch
Date/Time: Sundays, 12 PM – 4 PM (Beginning October 22) 
Price: $45 prix fixe, $30 bottomless add-on (all menu items are also available a la carte) 

Savor your Sunday with a brunch prix fixe that combines traditional dim sum offerings with Asian-inspired takes on classic brunch dishes. Highlights include a Dim Sum Sampler starter, Ubi waffles, fluffy Japanese pancakes and Chicken Katsu Benedict. Pair your meal with a bottomless option of Lychee Bellinis, Mimosas, the Toku Spritz or Wasabi Bloody Marys, or order a drink from Toku’s wide selection of cocktails, sakes, Japanese whiskies, wines and beers. 

Toku
(located in Aventura Mall)
19575 Biscayne Blvd., #1109
Aventura, FL 33180
305-465-8658
www.tokumodernasian.com

Ingredients:
1 head of broccoli
2 Tbs. parmesan cheese-grated
1/3 cup olive oil
1 Tsp. garlic powder

Method of Preparation:

• Preheat oven to 425 degrees.
• Boil a pot of water and throw in your broccoli. Cook for about four minutes.
• The broccoli should be crisp but easy to smash on a baking sheet. Drain and cut into florets.
• Place broccoli florets on a parchment-lined baking sheet and smash down with a sturdy glass or a rolling pin.
• Combine the olive oil, garlic powder and parmesan cheese and blend well.
• Brush the mixture over the broccoli florets.
• Sprinkle some extra parmesan on top and bake in the oven at 425 until crispy around the edges.

Enjoy!

The Chef: Olivia Ostrow
The Restaurant: Ostrow Brasserie, Miami
The Dish: Steak au Poivre

Ingredients:
10 Oz Denver steak strip marinated with crushed black and green peppercorns
Butter or duck fat for cooking steak

Sauce:
1 tbsp of butter (use duck fat if Kosher)
100g (3.5oz) of chopped shallot
100g (3.5oz) of black and green peppercorns
2 oz of sherry wine
2 oz of port wine
1/2 cup heavy cream (use non-dairy if Kosher)
1 tablespoon of Dijon mustard
Pinch of salt

Method of Preparation:

• Marinate 10 oz steak strip with cracked pepper and a little olive oil (overnight is best) and set aside.
• Sear steak in a pan with butter and cook to the desired temperature.
• In a skillet over low heat, melt butter and add chopped shallots.
• Saute for a minute, then carefully pour in sherry and port wine. Add 1 tablespoon of Dijon.
• As the color changes to brown, add pepper, cream, and a pinch of salt.
• Cook to reduce until sauce is thick. You can also add a roux of flour and butter to thicken.

To Plate:

• Slice steak and plate. Pour sauce over the steak. Serve with a side of fries.

Ostrow Brasserie
4850 NW 2nd Ave.
Miami, FL 33127
786-238-7452
www.ostrowbrasserie.com

Ingredients:
1 egg
1/3 cup Feta Cheese
Red pepper flakes to taste
Pepper to taste

Method of Preparation:

• Heat a small skillet over medium heat.
• Crumble in Feta- about 1/3 cup around the perimeter of the pan.
• Crack an egg in the middle. No salt is needed because Feta is salty.
• Season to taste with pepper and red pepper flakes.
• Cover the pan and cook, lowering the heat if necessary, until the white is set and yolk is still a little runny and the cheese is crispy. Cook longer if you like your egg well done.
• You can serve as is or on a crispy tortilla or piece of toast.

Enjoy!

The Chef: Farid Lutfi
The Restaurant: Lira, Miami
The Dish: Batata Harra

Ingredients:
250 grams baby potatoes (washed, boiled, cooled)
1/4 cup red pepper paste
1 tbsp chili flakes
3/4 cup lemon juice
1/2 bunch fresh cilantro (chiffonade)
1/2 tsp coriander powder
3/4 cup olive oil
1.5 tbsp garlic (minced)
1 tbsp salt

Method of Preparation:

• After the potatoes are cooled, smash them with your hand, then fry them until golden and crispy.

For sauce:

• Incorporate all other ingredients except cilantro and chili flakes.
• Cook on low heat for about 10 minutes.
• Allow to cool, then add cilantro and chili flakes.
• Toss fried potatoes in sauce and serve.

Lira Beirut Eatery
2000 NW 2nd Ave.
Miami, FL 33127
786-360-3543
www.liramiami.com

Ingredients:
Flour Tortillas, 9-inch
Sliced pepperoni
Sliced mozzarella cheese
2 tsp. marinara sauce
oregano to taste

Method of Preparation:

• Place the pepperoni slices in a pan set to medium in a round shape the circumference of the tortilla you’re going to use.
• Cover with 2-3 slices of mozzarella cheese.
• Place the tortilla on top and press down lightly.
• Let everything melt onto the tortilla and then loosen it up and flip it in the pan or carefully using some tongs.
• Add 2 tsp. of marinara down the middle and some oregano on top.
• Lift the bottom of the tortilla crisp up then slide it off the pan onto a cutting board.
• Let it cool for a moment and then roll it up slowly and slice it down the middle.
• Serve right away while still warm.

Enjoy!

The Chef: Gilbert Gonzalez
The Restaurant: Osteria del Teatro, North Bay Village
The Dish: Penne alla Vodka

Ingredients:
1 Tbsp of chopped shallots
1 Tbsp of butter
Salt & pepper
2 Tbsp of chopped fresh tomato
1oz of vodka
¼ cup of marinara
¼ cup of heavy cream
1 tbsp of Parmesan cheese
6oz-8oz of cooked penne (al dente)
1 teaspoon of chopped basil
1 tbsp of olive oil

Method of Preparation:

• Warm 1 tablespoon of olive oil in a pan on medium-high heat. Then add shallots with butter and sautee’. Add chopped fresh tomato and sautee’ more. Add salt and pepper to taste.
• Take the pan off the heat before adding the vodka.
• Add marinara and reduce.
• Stir in heavy cream, and cook to a rolling boil.
• Add penne and cook for two more minutes.
• Finish with Parmesan and chopped basil.
• Stir and plate.

Osteria del Teatro
1666 79th St. Causeway #102
North Bay Village, FL 33141
305-538-7850
osteriadelteatro.miami

Ingredients:
2 ½ cups rolled oats (Old Fashioned)
1 large egg
1 ½ cups milk (any kind)
¼ cup pure maple syrup
Optional mix-ins: Finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, nuts, dried fruit, etc.

Method of Preparation:

• Preheat the oven to 350 degrees and lightly grease a 12-cup muffin pan (you can also use silicone muffin cups). Set aside.
• In a medium bowl, stir together oats, eggs, milk, and maple syrup until combined.
• Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).
• Stir in optional mix-ins if desired. We made them with banana and chocolate chips, but use your favorites!
• Bake for about 25 minutes, until light golden brown on top and completely set.
• Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before serving.

Enjoy!

These Baked Oatmeal Cups can be stored in an airtight container in the refrigerator for up to a week. They reheat beautifully in the microwave. They can also be frozen in a freezer-safe bag for up to 3 months.

The Chef: Kelly O’Hara
The Restaurant: Rio’s Tequila Bar, Fort Lauderdale
The Dish: Carnitas Chiquitas Tacos

Ingredients:
Flour tortillas
1 tbsp olive oil
½ cup Manchego cheese
Mashed avocado
Tomato salsa
White cabbage
Lime wedges

Braised Pork:
1 pork shoulder
1 tbsp coriander ground
1 tbsp cumin ground
1 tbsp of Cinnamon
1 orange sliced
1 quart Red Chili Sauce (guajillo)
1 quart chicken stock
Salt and pepper to taste

Tomato Salsa:
3 large beefsteak tomatoes
½ bunch of cilantro chopped
½ red onion finely diced
1 serrano chili
2 tablespoons of olive oil
¼ fresh lime juice
Salt & pepper to taste

Method of Preparation:
Pork Shoulder:

• Dice pork shoulder into 1-inch cubes.
• Sear pork in a medium-sized pot.
• Deglaze the meat with stock.
• Stir in guajillo and spices.
• Add orange and bring to a boil.
• Once boiling turn it down to a simmer and cover the pot.
• Cook on low for about 2 hours.
• Once tender, shred the pork with tongs or a fork.

For Tacos:

• Lightly toast one side of your flour tortillas in a pan or on the grill.
• Place a sauté pan on medium heat and add 1 tablespoon of olive oil.
• Once hot, add the shredded pork shoulder and ½ cup Manchego cheese to the pan. Allow the pork and cheese to meld together until a slight golden brown crust forms at the bottom of the pan then remove it from the heat.
• Spread some of the mashed avocados onto the tortilla.
• Then add a pinch of finely sliced white cabbage (napa works as well).
• Place the crispy pork cheese mixture onto the tacos.
• Top with a spoonful of fresh salsa and serve with a wedge of lime.

Rio’s Tequila Bar
(Inside Canyon)
620 S Federal Highway
Fort Lauderdale, FL 33301
754-779-7199
www.canyonfl.com

Ingredients:

2 Tsp. oil (grapeseed, olive or sunflower oil)
1 8-inch flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican Cheese Blend)
Sour cream or salsa for dipping

Method of Preparation:

• Add oil to a medium nonstick skillet over medium heat. Let the oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top.
• Once the cheese begins to melt (about 1 minute or less) use a spatula to fold the tortilla in half.
• Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that’s leaked out gets crispy and turns brown- about 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another minute or so.
• When it’s crispy and golden – serve it up and enjoy!!

The Chef: Ben Hicks and Frank Perez
The Restaurant: Frank Pepe Pizzeria, Plantation
The Dish: Roasted Red Pepper Pizza

Ingredients:
3 red peppers
1 tablespoon oil
1 tsp salt
4 garlic whole cloves
8oz tomato sauce **For best practices, we sell our tomatoes in cans online.
8oz mozzarella
1oz grated Pecorino Romano
1oz oil (for drizzle)
Pizza dough
Flour (for stretching dough)

Method of Preparation:

• De-stem and remove piths from red peppers; quarter, and slice.
• Mix red peppers with salt, whole garlic, oil and roast in oven until pepper edges are charred, about 20-25 minutes.
• Stir once during baking to encourage even charring.
• Stretch pizza dough to 16 inches. Use flour to assist in this process.
• Decorate the pizza first with sauce, then mozzarella, then peppers. Finish with pecorino and oil.
• Bake inside your oven at 450 degrees until crisp & golden brown. Note: Unless you have a coal-fired oven, you will not see a New Haven-style char on your pizza.

Frank Pepe Pizzeria Napoletana
341 N University Drive
Plantation, FL 33324
954-906-7373
pepespizzeria.com

Ingredients:

1 ½ pounds ripe tomatoes, different sizes- cut into bite-sized pieces
3 cups chickpeas, drained and rinsed
½ cup coarsely chopped parsley leaves and stems
1 ½ ounces Parmesan, chopped or crumbled (about 1/3 cup)
¼ cup extra virgin olive oil
¼ cup kalamata olives, torn in half and pitted
3 tbs. drained capers
1 tbs. fresh lemon juice or more to taste
1 small garlic clove, grated
Salt to taste

Method of Preparation:

• In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, capers, lemon juice and garlic.
• Season lightly with salt and stir again. Let sit for ten minutes or up to two hours at room temperature.
• Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes.
• Serve this salad at room temperature.

This salad keeps well in the refrigerator for up to two days.

Enjoy!

The Chef: Gustavo Montes
The Restaurant: Tanuki, Miami
The Dish: Strip Loin with Puffed Rice

Ingredients:
10 oz prime strip loin
salt
pepper
butter
dry wild rice
microgreens

Ponzu Sauce:
2 tablespoons mirin
1 strip kombu (kelp)
2 tablespoons rice vinegar
½ cup bonito flakes
½ cup soy sauce
½ cup mixed citrus juice

Method of Preparation:

• Season strip loin with salt and pepper on both sides, and grill to rare (cook to 125 degrees).
• After flipping, add butter and let it melt, then take the steak off the grill and let it rest.

Puffed rice:

• Use a regular serving amount. Clean the rice, then fill a saucepan with water, bring to a boil and add rice.
• Cook over low heat for 30 minutes until rice has absorbed all the water.
• Spread the rice on paper towels and allow it to completely dry.
• Fry in oil at 400F until puffed. Add a few grains to the oil first to determine if it is hot enough. Add a 1/2 cup at a time. Rice will puff up quickly, so have a wire mesh spider ready to take it out.
• Transfer to a paper-towel-lined plate and season with salt.

Ponzu sauce:

• Combine all ingredients in a clean jar or other airtight container and allow to steep in the refrigerator overnight.
• Strain to remain solids.
• Store in the refrigerator.

To Plate:

• After resting the steak, trim the fat and slice.
• Add to a plate, and top with microgreens and puffed rice.
• Finish with ponzu sauce.

Tanuki River Landing
1420 NW N River Drive
Miami, FL 33125
305-433-2436
www.tanukimiami.com

Ingredients:
2 tsp. salt
4 tsp. pepper
4 tsp. sweet or hot paprika
4 tsp. dark brown sugar
4 bone-in or boneless pork chops
Neutral oil, like grapeseed, as needed

Method of Preparation:

• Mix the salt, pepper paprika and brown sugar in a small bowl.
• Blot the pork chops dry with paper towels then set them on a sheet pan.
• Season on both sides with the spice rub, rubbing the seasonings into the meat with your fingers or the flat of a fork.
• Lightly drizzle the chops with neutral oil on both sides.
• Let sit at room temperature while you turn on your stovetop or light your outside grill.
• On the stovetop, cook chops in a grill pan on medium-high heat for about two minutes until you see grill marks form.
• Then rotate each chop a quarter turn and cook for another two minutes.
• When the bottoms of the chops are browned, flip then cook the other side the same way.
• The total cook time will be 3-4 minutes on each side for medium. (about 145 degrees) You can also follow these directions for grilling outside.
• Let rest a couple of minutes before serving.

Enjoy!

The Chef: Antonio Bachour
The Restaurant: Tablé, Miami
The Dish: Crème Brûlée French Toast

Ingredients:
2 cups whole milk
½ cup heavy cream
5 large eggs
2 large egg yolks
3 tsp vanilla extract
1 tsp ground cinnamon
Pinch of salt
1 loaf of challah bread (about 1 pound); cut into 2.5-inch slices.
2 tbsp unsalted butter, plus more as needed.

Pastry Cream:
2 c milk
6 tbsp sugar
5 tbsp cornstarch
1 tbsp vanilla bean paste / extract
4 large egg yolks
3 tbsp unsalted butter; softened
Pinch of salt

Method of Preparation:
French Toast:

• In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, 1 teaspoon cinnamon and salt, and arrange challah slices in an even layer on a rimmed baking sheet.
• Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.
• Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons of melted butter.
  Place pieces-soaked challah in skillet, making sure to not crowd the pan. Cook until golden on the bottom (4 to 5 minutes).
• Then flip and cook until the bottom is glazed and browned, another 4 to 5 minutes.
• Transfer to serving plates.

Pastry Cream:

• Add the vanilla extract with milk into a saucepan, and heat the milk over medium-high heat and bring it to a simmer (almost to a boil).
• While heating the milk, place the sugar, egg yolks, cornstarch, and salt in a bowl, and whisk until you have a thick, smooth mix.
• As soon as the milk starts to steam or simmer, remove it from the heat. Slowly pour about half of the hot milk in a thin stream into the egg mix, while whisking constantly to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
• Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and the size of your saucepan.
• While whisking, let the custard come to a boil (the custard will release bubbles). You may need to stop whisking from time to time for a few seconds to see if the custard is “bubbling”. Look for big “bloops” breaking the surface of the custard.
• Lower the heat and cook for a further 1 – 2 minutes after you see the first bubbles break the surface, and make sure to whisk constantly.
• Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.
• Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface.
• Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.

To Plate:

• Spread Pastry cream on top of the French toast, sprinkle the pastry cream with the superfine sugar and melt the sugar with a kitchen torch until caramelized.
• Top with fresh berries and serve immediately with maple syrup.

Tablé by Antonio Bachour
180 NE 40th St.
Miami, FL 33137
786-842-0551
tablebachour.com

Method of Preparation:

• In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar. Whisk to combine.
• Slice or chop large tomatoes. Cut the small ones in half. 
• Arrange the tomatoes on a serving platter and season with salt and pepper.
• Drizzle with half of the dressing and top with chopped basil. 
• Serve with the remaining dressing on the side.

Enjoy!

The Chef: Sergio Chamizo
The Restaurant: Mareva 1939, Miami Beach
The Dish: Pan-Seared Branzino with Bilbaina Sauce

Ingredients:
Bilbaina sauce:
2 cloves of garlic
6 tbsp extra virgin olive oil
2 tbsp sherry vinegar
6 ea piquillo peppers
2 tbsp chopped parsley
Branzino filets

Potato cream:
4 ea whole Idaho potato
1 1/4 cups ml milk
2 tbs butter
Salt & nutmeg

Method of Preparation:

• Peel potatoes and dice them.
• Place potatoes with salt and cover with water. Bring the water to a boil and simmer until the potatoes are cooked.15-20 minutes. Drain potatoes and pass them through a kitchen mill.
• Place potatoes in a new pot and add the hot milk with butter and a touch of nutmeg.
• Thinly slice garlic cloves.
• In a pan, add the garlic and extra virgin olive oil. Cook until garlic is golden in color.
• Add sherry vinegar, sliced piquillo peppers and parsley. Simmer for 1 minute and add salt to taste.
• Clean branzino fillets. Season with salt on both sides and sear in plancha skin side down until skin is crispy, about 4 minutes. Flip and cook for another 4 minutes skin side up.

To Plate:

• On a plate place the potato cream as a bed. Place branzino on top and then add the Bilbaina sauce. Finish with some more chopped garlic and a couple of piparras peppers.

Mareva 1939
(located in National Hotel)
1677 Collins Ave.
Miami Beach, FL 33139
305-532-2311
www.mareva1939.com

Ingredients:
2 Tbs. olive oil
1 Tsp. garlic powder
3 handfuls of spinach
2 bell peppers, diced
½ medium yellow onion, diced
Salt and pepper to taste
12 large eggs
½ cup milk
1 cup shredded cheese (your favorite) divided

Method of Preparation:

• Spray a medium casserole dish with non-stick spray. Set aside. If you are going to bake this casserole immediately, preheat the oven to 375 degrees.
• Add olive oil to a large skillet. Sauté the peppers and onion until tender. Add garlic and toss. Add spinach and toss until it’s wilted. Season with salt and pepper.
• Remove from heat and let the vegetables cool while you work on the eggs.
• In a medium-sized bowl, whisk together the eggs, milk, and half of the shredded cheese.
• Once the veggies cool, add a layer of vegetables to the bottom of the casserole dish.
• Pour the egg mixture over it and then add the rest of the sauteed vegetables to the casserole dish.
• Pour the egg mixture over it and then add the rest of the sauteed vegetables to the dish and sprinkle with the rest of the shredded cheese.
• You can either bake the breakfast casserole immediately or cover the dish with plastic wrap or foil and refrigerate for up to 24 hours to bake later.
• IMPORTANT: If you bake the next day be sure to bring the cold dish up to ROOM TEMPERATURE before you put it in the oven.
• When ready to bake, preheat the oven to 375 degrees.
• Bake for approximately 45 minutes or until the edges start to brown.
• Allow to cool for 15 minutes before serving.

Enjoy!

The Chef: Alex Falco
The Restaurant: Minty Z, Miami
The Dish: Sweet and Sour Mushrooms

Ingredients:
Sweet & Sour Sauce:
3 tbsp White vinegar
1/4 cup Sugar
1 tbsp Ketchup
2 tbsp Pineapple juice
1 tbsp Soy Sauce
1/2 tbsp Sriracha

Mushrooms:
2lb Oyster mushrooms
1 Red bell pepper
4 Garlic cloves
2pc Scallion
2 tbsp Roasted cashews
3/4 cup Potato starch
1/2 cup AP flour
2 tbsp Rice flour or cornstarch
1 tbsp Baking Powder
1/2 tsp Salt
1¼ cup Soy milk
1/3 cup +1 tbsp Grapeseed Oil

Method of Preparation:

• Combine all ingredients for the sauce in a sauce pot and mix thoroughly. Bring to a simmer over high heat, then reduce the heat and allow to simmer. Once the sauce is reduced by 25-30%, remove from the stove and cool.
• In a bowl, combine potato starch, flour, rice flour, baking powder, and salt. Sift them together and set aside.
• Remove the seeds from the bell pepper and cut into medium dice roughly one inch and set aside.
• Peel garlic and slice lengthwise and set aside.
• Chop scallions, white and green parts, into small rings and set aside.
• Remove any soily bottoms from the oyster mushrooms and pick apart the tops into bite-size pieces. Transfer into a bowl and mix in a little of the flour mixture, enough to coat the mushrooms all over.
• Pour the soymilk over the dredged mushrooms.
• In a saucepan, heat 1/3 cup grapeseed to 350 degrees Fahrenheit.
• Drain off excess soy milk from the mushrooms, then add mushrooms to the remainder of the flour mixture and toss until coated evenly and not sticky.
• Using a sieve or colander, shake off excess dredge from the mushrooms. Drop mushrooms into the hot oil to fry until crispy all over.
• Meanwhile, heat a wok over high heat with the remaining 1 tbsp of oil.
• Once the oil is smoking hot, add garlic and bell peppers, stir-frying until the peppers have just begun to tenderize. Add cashews and the sauce to the wok.
• Once mushrooms are crispy and golden brown, carefully remove them from the oil with a slotted spoon and transfer to the wok.
• Toss mushrooms in the wok with other ingredients, then transfer to a plate and garnish with scallions. Serve immediately so as not to lose the crispiness of the mushrooms.

Minty Z
3451 NE 1st Ave #103
Miami, FL 33137
786-623-5904
www.mintyz.com

Ingredients:
2 tbs. extra virgin olive oil
1 shallot or onion, thinly sliced
salt and pepper
1 garlic clove, minced
1/2 tsp. crushed red pepper flakes (optional)
2 cups marinara sauce
1 cup vegetable stock
2 5-ounce sea bass fillets
crusty bread like focaccia for serving and herbs for garnish (optional)

Method of Preparation:

• Heat the oil in a skillet over medium heat until shimmering.  Add the shallot, stirring until softened, about 3 minutes. Add the garlic and pepper flakes, stirring until fragrant, about 30 seconds more.
• Pour in the marinara sauce and stock and raise the heat to bring the mixture to a boil. Lower the heat to a simmer, stirring occasionally, and season with salt and pepper.
• Add the fish to the sauce, adjusting the heat to maintain a gentle simmer. Cook, spooning the sauce over the fillets occasionally, until the fish is opaque and easily flakes when touched, about 6-8 minutes. If they are not fully submerged, turn them over halfway. (Thick fillets will take a little longer.)
• Serve the fish with tomato sauce on top. Garnish with herbs and serve with crusty bread for dipping.

Enjoy!

The Chef: Benoit Rablat
The Restaurant: La Fresa Francesa, Hialeah
The Dish: Croque Madame

Ingredients:
Sliced White bread
Bechamel
Gruyere cheese (or Swiss)
Ham
Egg

Bechamel Ingredients:
1/8 lb of butter
1/4 cup of all-purpose flour
1/2 cup of milk
1 pinch of salt
1 pinch of pepper
1 pinch of ground nutmeg

Method of Preparation:

• Melt the butter on low heat.
• When melted, slowly add the flour and whisk vigorously in order to avoid chunks. The flour should be added very slowly to the pan.
• When you obtain a smooth texture, slowly add the milk.
• Finish the bechamel with salt, pepper and nutmeg.
• Place the bread on a sheet pan.
• Spread the bechamel on two slices of bread. Top each slice with a hand full of Gruyere.
• Place in the oven preheated at 350 for 7 minutes.
• After taking the bread out of the oven, place a slice of ham on top of the bread and put it back in the oven for 1 minute so the ham will be warm.
• Place it for 30 seconds under the oven broiler.
• Finish the dish by frying an egg and placing it on top of the sandwich.
• Add sea salt and cracked black pepper.

La Fresa Francesa
59 W 3rd St, Hialeah, FL 33010
(786) 717-6886
https://www.lafresafrancesabistro.com/

Ingredients:
1 (4 oz.) jar of diced pimentos, drained
1 jalapeno (chopped) optional
1/2  8 oz. package of cream cheese, softened
1/2 cup mayonnaise
1 cup extra-sharp cheddar, grated
1 cup Colby Jack cheese, grated  (you can also use two cups Mexican blend cheese)
1/2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. cayenne
1/2 tsp. salt
Butter crackers for serving

Method of Preparation:

• Heat oven to 350 degrees and coat an 8-inch-square baking dish with nonstick cooking spray.
• Drain red peppers and pimentos and pat dry with paper towels. 
• Roughly chop the peppers and jalapeno and set aside.
• In a large bowl combine the cream cheese, mayonnaise, and both cheeses. 
• Add hot sauce, Worcestershire sauce, garlic powder, cayenne and salt. 
• Stir to combine.
• Stir the pimento and pepper mixture into the cheese mixture.
• Spoon into the prepared baking dish and bake for 25 to 30 minutes uncovered until bubbly and lightly browned.

Let cool a bit, then serve with butter crackers and enjoy!

The Chef: Kelly O’Hara
The Restaurant: South Bar & Kitchen, Pompano Beach
The Dish: Spoon Bread

Ingredients:
1 cup all-purpose flour, spooned into measuring cup and leveled-off
½ cup yellow cornmeal
½ cup sugar
1 teaspoon salt
2 teaspoons baking powder
1 stick (½ cup) unsalted butter, melted, plus more for the baking dish
2 cups raw fresh corn kernels, cut from 4 ears of corn (frozen kernels may be substituted)
1 ½ cups sour cream
2 large eggs, beaten

Method of Preparation:

• Preheat the oven to 375°F and set an oven rack in the middle position.
• Grease a 2-quart or 8-inch baking dish with butter.
• In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
• In a large bowl, mix the melted butter, creamed corn, and fresh corn kernels.
• Add the sour cream and beaten eggs and mix until evenly combined.
• Add the dry ingredients and mix until the batter is uniform.
• Transfer the batter to the prepared baking dish and bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean).
• Serve warm or at room temperature.

Make-Ahead Instructions:

• Spoon bread can be made up to 2 days ahead of time.
• To reheat, cover the baking dish with aluminum foil and warm in a 300°F-oven for 30 to 35 minutes, or until warmed through.

South Bar & Kitchen
165 NE 1st Ave, Pompano Beach, FL 33060
(954) 890-2000
https://www.southpmp.com/menu

Ingredients:
2 cups fresh raspberries
1 cup vanilla Greek yogurt
2 cups chocolate chips
3 tbs. vegetable oil
Flaky sea salt to taste

Method of Preparation:

• Add Greek yogurt to a bowl and stir in fresh raspberries.
• Mix gently so the berries don’t break apart.
• Form clusters with a spoon and put them on a parchment-lined baking sheet.
• Put them in the freezer overnight (or at least two hours, until they get hard.)
• Once the clusters are frozen, melt the chocolate chips, using a double boiler or the microwave. Be careful not to burn the chocolate!
• When the chips are melted, add vegetable oil and mix well to help make it nice and smooth.
• Take the yogurt clusters out of the freezer and dip them in the melted chocolate.
• Put them on parchment paper and sprinkle with flaky sea salt then place them back in the freezer until they harden again. This doesn’t take long- just a few minutes.
• Take them out when you’re ready to serve. Note: they will begin to melt if not eaten soon.

Enjoy!

The Chef: Mitch Hesse
The Restaurant: Queen, Miami Beach
The Dish: Avocado & Grapefruit Salad

Ingredients:
1/2 avocado
1 serrano chili-sliced thinly
grapefruit dressing (see below)
micro herb salad mix (can buy prepackaged mix)
1/2 tsp sesame seeds
cashews-crushed

Bruleed Grapefruit:
1 grapefruit-segmented
castor sugar
1 tsp togarashi

Grapefruit Honey Dressing:
1/2 cup grapefruit juice
1/2 cup honey
1 cup rice vinegar
to taste maldon salt
1 cup extra virgin olive oil
1 tsp chipotle powder

Method of Preparation:

Grapefruit Honey Dressing:

• Mix all ingredients together, making sure honey and salt are dissolved.
• Add microgreens to bowl and add dressing and toss.

Bruleed Grapefruit:

• Sprinkle sugar on grapefruit segments.
• Spread out segments on a baking sheet and broil under an oven broiler for 1-2 minutes, just until sugar is caramelized.
• Remove and sprinkle with togarashi.

To Plate:

• Peel and cut the avocado into 8 pieces and place on a plate.
• Place slices of serrano on each avocado piece.
• Place grapefruit segments on a plate.
• Top avocado and grapefruit with microgreens.
• Add crushed cashews and sesame seeds.

Queen Miami Beach
550 Washington Ave.
Miami Beach, FL 33139
786-373-2930
queenmiamibeach.com

Ingredients:
2 pounds of jumbo shrimp, peeled and deveined
1 1/2 sticks unsalted butter- room temp
1 tsp. salt
1/2 tsp. freshly ground black pepper
grated zest of one lemon
6 garlic cloves, minced
Rice, pasta or crusty bread for serving

Method of Preparation:

• In a large skillet, melt butter over low heat.
• Once the butter is melted and bubbles have begun to form, whisk in the salt, pepper and lemon zest.
• Cook for about a minute.
• Increase the heat to medium-low and add the garlic, saute for about 3 minutes.
• Add the shrimp and toss them in the melted garlic butter. Let cook for about 4-5 minutes on one side, then flip and cook for 4-5 minutes on the other side.
• When they are completely pink, remove them from heat and serve with lemon wedges, rice, pasta or whatever you like.

Enjoy!

The Chef: Elio Solari
The Restaurant: Evio’s Pizza and Grill, North Miami
The Dish: Hot Honey Pizza

Ingredients:
pizza dough (available complimentary at Evio’s Pizza or purchase from your local grocery store)
1 cup of pizza sauce (recipe below)
2 cups of mozzarella cheese
15 pepperoni slices
1 ball of Burrata
1/4 cup of arugula
2 tablespoons of parmesan
1-2 tablespoons of hot honey sauce (recipe below)

Pizza Sauce:
1 can (6 lbs) of cacciatore tomato sauce
1 tablespoon salt
2 tablespoons sugar
1 teaspoon fresh chopped garlic
1 teaspoon black pepper
5 basil leaves
2 tablespoons extra virgin olive oil

Hot Honey Sauce:
1/2 cup honey
1 teaspoon red chili flakes
1 teaspoon apple cider vinegar

Method of Preparation:
Pizza Sauce:

• Blend all ingredients.

Hot Honey Sauce:

• Warm honey and red flakes gently over medium heat in a saucepan.
• Warm until a few bubbles appear on the edge of the pan.
• Remove from heat, stir in apple cider vinegar.

Assemble Hot Honey Pizza:

• Preheat the oven to 475 degrees.
• Grease a pizza pan with a little bit of olive oil. If you are using a pizza stone, simply put the stone in the oven while it preheats.
• Stretch pizza dough to 14 inches.
• Apply pizza sauce on the base.
• Cover the pie with mozzarella cheese and pepperonis.
• Place the pie in the oven for 10-12 minutes until golden brown.
• Remove the pie and then add fresh burrata.
• Place the pie back in the oven for 2-3 minutes for a golden brown crust.

To Plate:

• Remove the pizza and add hot honey sauce drizzle, arugula, and parmesan cheese.
• Slice immediately and enjoy!

Evio’s Pizza and Grill
12600 Biscayne Blvd, North Miami, FL 33181
(305) 899-7699
https://eviospizza.com/

Ingredients:
1 head cauliflower, cut into bite-sized pieces (you can make this ahead of time!)
3/4 cup whole Greek yogurt
1/4 cup sour cream
1 Tbs. Dijon mustard
2 Tbs. apple cider vinegar
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh dill
4 stalks of celery, diced
1 bunch green onions, thinly sliced
1/3 cup dill pickles- chopped
Salt and Pepper to taste

Method of Preparation:

• Place the cauliflower in a large pot and cover with water.
• Bring to a boil over medium-high heat and boil the cauliflower until it’s just fork tender. Do not overcook the cauliflower or it will get mushy when making the salad.
• Drain the cauliflower and cool it to room temperature.
• In a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill.
• Add the cauliflower, celery, green onions, and pickles to the bowl and toss well to combine.
• Season with salt and pepper if you’d like.
• Chill the salad for at least an hour before serving.

The salad can be made a day ahead of time and held in the refrigerator until ready to serve.

Enjoy!

The Chef: Nicolas Bleckwedel
The Restaurant: Craft, Coral Gables
The Dish: Soy-Glazed Brussels Sprouts

Ingredients:
Bag of Brussels sprouts (about 15-20)
2 oranges
1/2 cup hazelnuts
cilantro – chopped

Soy glaze:
5 cloves garlic (microplaned)
3/4 cup ginger (microplaned)
3/4 cup soy sauce
3/4 cup honey
1/2 cup white vinegar
3/4 cup hoisin sauce
1/3 cup sesame oil

Method of Preparation:

• For the soy glaze: put all the ingredients in a pot, bring it to a boil and let it rest aside so all the flavors infuse. Can refrigerate overnight for better flavor.
• Meanwhile, cut the brussels sprouts in 1/4 or 1/2 depending on the size.
• Blanch them in a pot of boiling water for about 2 minutes, then transport them to ice water to stop the cooking process.
• Finish them in an oven at 350 degrees for 15/20 minutes or until golden.
• In a saucepan put 1/3 cup of the soy glaze, bring to a boil, add the pre-cooked brussels sprouts.
• Cook for a few seconds, then put them back in the oven at 350 degrees.
• Cook for 5/6 minutes, until the soy glaze is reduced and sticky.
• Toast the hazelnuts in the oven for about 7/8 minutes and then crush them in a mortar.

To Plate:
Serve finished brussels sprouts in a bowl or deep dish, garnish with orange segments, crushed hazelnuts and cilantro.

Craft
127 Giralda Ave, Coral Gables, FL 33134
(305) 339-5981
https://www.craftbar.getsauce.com/

Ingredients:
1 8-ounce block of feta cheese
1 cup garlic cloves
1/2 cup olive oil
2 cups fresh spinach
2 cups uncooked orzo
1/2 lemon, juiced

Method of Preparation:

• Preheat the oven to 400 degrees.
• Prepare orzo according to directions on the box- making sure to save at least one cup of pasta water when straining.
• Next, add garlic, feta, olive oil, salt and red pepper flakes to a baking dish.
• Bake for 30 minutes.
• Remove from heat and lightly mash up the garlic and then stir the feta into it.
• Add the spinach, pasta, lemon juice and stir. If it’s dry, add leftover pasta water, stirring in 2 tablespoons at a time to make the sauce creamier.
• Plate and top with a sprinkle of lemon juice.

Enjoy!

The Chef: Tristen Epps
The Restaurant: Ocean Social, Miami Beach
The Dish: Key West Shrimp Toast

Ingredients:
1 lb Peeled Shrimp
8 oz Chopped cooked Shrimp
1 Egg White
2 tbsp Fish Sauce
1 tbsp Aji Amarillo
1 tbsp oz Paprika
4¼ oz Cream Cheese
1 Lime, juiced and zest
½ oz Chopped Scallions
¼ oz Chopped Cilantro
12 slices Brioche Bread

Method of Preparation:

• Puree peeled shrimp until smooth.
• Scrape down, add in egg white, fish sauce, aji amarillo, paprika, and lime.
• Puree until smooth, scrape down sides.
• Add in cream cheese and puree.
• Fold in herbs and chopped shrimp.
• Spread mousse between two pieces of brioche bread. Press down slightly and bake at 300 degrees until the mousse is cooked.
• Chill for approximately 20 minutes until room temperature, then brown in butter over medium-low to medium heat (just until bread is crispy), cut and serve.

Ocean Social
(located in Eden Roc Miami Beach)
4525 Collins Ave, Miami Beach, FL 33140
(786) 961-6043
www.edenrochotelmiami.com

Ingredients:
2 medium zucchini
1/2 cup bread crumbs
1/3 cup grated parmesan cheese
3/4 tsp. parsley flakes
1/2 tsp. each, garlic powder, onion powder and paprika
salt to taste
6 thin slices prosciutto
8 oz. shredded mozzarella
1-2 tbs. olive oil

Method of Preparation:

• Preheat oven to 350 degrees.
• Line a 9 X 5 loaf pan with parchment paper. Spray lightly with olive oil.
• Trim then slice your zucchini into thin pieces lengthwise. (Use a mandolin for perfect slices) Discard the outer skin slices.
• In a small bowl, whisk together the bread crumbs, grated parmesan, dried parsley, garlic powder, onion powder, paprika and salt to taste.
• Start off by sprinkling 1-2 tbs. of the breadcrumb mixture on the bottom of the pan.
• Layer in a few slices of zucchini, overlapping each other. Sprinkle breadcrumb mixture on top.
• Next, add three crinkled slices of prosciutto to cover and then add the shredded mozzarella. Repeat the process until all the ingredients are layered in.
• Top with mozzarella and sprinkle any remaining breadcrumb mixture. Add a drizzle of olive oil on top.
• Bake for 25 minutes and remove from oven.
• Let sit in pan for 10-15 minutes- remove, slice and serve.

Enjoy!

The Chef: Dani Vite
The Restaurant: Joliet, Miami Beach
The Dish: Blackened Snapper with Beurre Blanc

Ingredients:
6 oz snapper filet (skin on)
Old Bay seasoning

Beurre Blanc:
1 oz. Sliced Shallot
1 Sprig of Thyme
1 Sprig Tarragon
1 tsp Black Peppercorns
8 oz Butter
4 oz Heavy Cream
2.5 oz White Wine
2 tsp Old Bay Seasoning

Method of Preparation:

Snapper:

• Season filet generously with Old Bay seasoning.
• Sear filet in saute pan for 1 minute skin side down.
• Flip, then place in 375 F oven for 2-3 minutes.
• Buerre Blanc:

• Sweat your shallots with thyme and tarragon.
• Add your black pepper and white wine.
• Reduce to almost dry.
• Add your cream and reduce.
• Add in your butter.
• Strain and season with old bay.
• Joliet Miami Beach
• 1209 17th St.
• Miami Beach, FL 33139
• 786-527-2869
• jolietmiamibeach.com

Ingredients:
2 large very ripe bananas (will yield 1 to 1/4 cups mashed)
3/4 cups quick cooking oats
1/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1 large egg
1 tbs. baking powder
3/4 cup whole wheat flour
milk, dairy or non-dairy as needed (3-5 tbs.)
Butter or oil to fry pancakes

Method of Preparation:

• In the bottom of a large bowl, mash bananas.
• Stir in oats and salt. (If you’d like, you can microwave the mixture for 30 seconds just to warm it through but not necessary.)
• Use a fork to stir in cinnamon, egg and baking powder until thoroughly combined.
• Stir in flour then add milk as needed- 3-4 tbs. Create a thick but not cookie dough-like batter.
• Heat griddle or frying pan over medium heat.
• Add butter or drizzle oil and add pancakes in 1/4 cup mounds. You can flatten them a bit if they seem too thick.
• Cook until lightly browned underneath and bubbles appear on the pancake surface.
• Flip and cook on the second side. Lower heat is better on these pancakes.
• Repeat with the remaining batter.

Serve hot and enjoy!

The Chef: Danny Ganem
The Restaurant: La Terrazza, Coral Gables
The Dish: Swordfish Milanese

Ingredients:
Herb bread crumbs
1 cup Panko Bread crumbs
2 Tbsp Chopped Italian Parsley
2 Tsp Dry Oregano
1 Ea Lemon Zest
To Taste Espellete or Chili Flakes
To Taste Kosher Salt

4 ea 7oz Swordfish
4 ea Jimmy Nardello Pepper or small Sweet Peppers (roasted)
4 ea Sunny Side Up Egg
2 ea Lemons
To Taste Kosher Salt
Olive Oil
Canola Oil for Pan Frying
Finishing Salt

Parsley Puree:
1 cup parsley leaves – rough chop
2 garlic cloves, peeled
2/3 cup extra virgin olive oil
1/4 cup white wine vinegar
Salt to taste

Step 1

• Combine the parsley in a blender or small food processor with the garlic and about half the oil.
• Turn on the machine and puree, adding the remaining oil to make a smooth paste.

Step 2

• Add the vinegar and a large pinch of salt and blend for a second.
• Taste and adjust the seasoning, then serve or cover and refrigerate for up to a couple of days.

Cilantro Puree, Dill Puree, Basil Puree, or Mint Puree

Method of Preparation:

• Herb bread crumbs: Mix all ingredients in a bowl and save in an airtight container.
• Swordfish: Season Swordfish fillets with Kosher Salt. Pass each filet through olive oil and then pat down tight the breading over the fish. Season again and repeat the same steps for all 4 pieces.
• Roast whole Jimmy Nardello Peppers or small sweet peppers in an oven, on a gas stove top burner, or on a grill until soft and charred.
• Meanwhile, heat up a frying pan with Canola Oil (start with one and a half inches to two inches of oil or just enough to cover the swordfish) to 350° F.
• Pan Fry the breaded swordfish filets until Medium temperature and place on top of paper towel to dry excess oil.

Parsley Puree:

• Combine the parsley in a blender or food processor with the garlic and about half the oil.
• Mix until blended, then add the remaining oil and blend until mix becomes smooth like a paste.
• Finish with vinegar and salt and blend for a few seconds.

To Plate:

• Finish with finishing salt, ½ a lemon, roasted Jimmy Nardello pepper and Sunny Side Up Egg.

La Terrazza
1515 Sunset Drive
Miami, FL 33143
305-912-2639
www.fiolamiami.com

Ingredients:
1 pound spaghetti
1 pound ground beef
1 tbs. olive oil
1 medium yellow onion, chopped
2 tbs. minced garlic
1 tbs. Italian seasoning
salt and pepper to taste
2 cups marinara sauce
1/2 cup whole-milk ricotta cheese
2 tbs. minced fresh flat-leaf parsley
2 large eggs
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
nonstick cooking spray for the pan

Method of Preparation:

• Preheat the oven to 350 degrees.
• Grease a 9 X 3-inch cake pan with cooking spray.
• Bring a large pot of salted water to a boil.
• Add the spaghetti and cook for 3-4 minutes until al dente. Drain and reserve. (You can also use leftover pasta if you have enough!)
• In a large skillet over medium-high heat, add a little olive oil and sauté the chopped onion and garlic.
• Add ground meat, Italian seasoning, and salt and pepper. Cook until the meat is cooked through- about 8 minutes. Set aside.
• In a large bowl, whisk together the marinara, ricotta, parsley, eggs, and 1/2 cup of the parmesan.
• Add the cooked spaghetti and cooked ground meat and toss to evenly coat.
• Transfer to the prepared pan and top with the mozzarella and sprinkle with the remaining Parmesan.
• Bake until the cheese is bubbling and golden brown, about 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

Enjoy!

Method of Preparation:

Preheat the oven to 350 degrees.
Beat the egg yolks and lime zest with a hand mixer, or whisk, until it gets a little fluffy.
Add in the sweetened condensed milk a little at a time and continue to mix until fully combined then add key lime juice last and mix.
Pour mixture into unbaked graham cracker crust.
Bake in the preheated oven until filling is set, about 20 minutes.
Allow to cool completely and then refrigerate overnight (or 2 hours minimum).
Garnish with a lime wedge and serve.

Ingredients:
1 medium sweet onion
1 medium green bell pepper
1 medium red bell pepper
1/4 bunch + 2 tablespoons
fresh Italian parsley
4 cloves garlic
1 orange, for juice
1 lemon, for juice
2 limes, for juice
1 Scotch bonnet (or red
habanero) pepper
3 lb boneless pork shoulder
(or picnic)
Large zip-top bag
1 tablespoon + 1 teaspoon
kosher salt, divided
1 tablespoon pepper
1 tablespoon fresh thyme leaves
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
Nonstick aluminum foil
2 tablespoons olive oil

Directions/Method of Preparation:

1. Chop onion, bell peppers, and parsley. Smash garlic. Juice orange (1/2 cup), lemon (2 tablespoons), and limes (2 tablespoons). Halve Scotch bonnet
   (or red habanero) pepper, remove membrane and seeds (if desired), and chop finely. Cut pork into 1-inch chunks
   (wash hands).
2. Place in bag: onions, bell peppers, Scotch bonnet (or red habanero) pepper, 1/4 cup parsley, garlic, 1 tablespoon salt, pepper, thyme, citrus juices, vinegar, and Worcestershire sauce; add pork (wash hands), seal bag, and knead to coat. Chill 2 hours (or overnight) to marinate.
3. Preheat oven to 375°F. Transfer pork mixture and marinade to deep, 9-inch baking dish and cover with foil. Bake 1 1/2-2 hours until pork is 195°F (for shreddable). Remove from oven.
4. Increase oven to broil on HIGH. Line baking sheet with foil. Remove pork from dish and arrange on baking sheet. Pour juices from dish into large saucepan, blend with immersion blender until smooth, and bring to a boil on high. Reduce heat to medium and simmer 15-20 minutes until sauce has thickened slightly.
5. Drizzle pork with oil, sprinkle with remaining 1 teaspoon salt, and toss to coat. Broil 3-5 minutes until well browned
6. Serve pork drizzled with sauce and sprinkled with remaining 2 tablespoons parsley.
   
7. Note: Use caution when handling spicy peppers; gloves are recommended.

Method of Preparation:

If making the recipe on the grill soak wooden skewers in water for about 10 minutes
Marinate shrimp in jerk seasoning, oil orange juice, orange zest, minced garlic and salt and pepper and let sit while you make the creamy lime slaw.
Combine the Greek Yogurt, vinegar, lime zest and juice and cilantro and whisk until combined then toss with the cole slaw.
Heat your outdoor grill (or pan if cooking inside) to medium heat and cook the shrimp for about 2-3 minutes per side.
Serve the creamy lime slaw on a platter and place the grilled shrimp on top. Garnish with chopped cilantro.