Archive: Taste of Town

  • Thierry’s Catering Caramelized Seabass with...

    Serves: 2 2 Chilean sea bass fillet (6-oz.) 3 tablespoons white miso 2 tablespoons mirin 3 tablespoons Tequila Bonita Salt & pepper to taste   Mix the white miso, mirin, Tequila...

  • Wynwood Kitchen’s Shrimp Ceviche with...

        Serves: 6 Sauce Ingredients 1 pineapple ¾ cup coconut milk 6 cups lime juice ½ cup honey Cut pineapple into small chunks. Place all ingredients in a blender and puree....

  • The Embassy’s Apple Cider-braised Rabbit,...

    Serves: 4 1 whole rabbit about 2.5 to 3 lbs 1 quart of apple cider
 2 medium carrots
 1 medium onion 3 fresh bay leaves
 1 tsp. whole black peppercorns 1 tbsp. kosher salt
 2 cups...

  • The Ritz-Carlton Key Biscayne, Miami’s...

    Serves: 4 1 oz. unsalted butter 3 cups chicken stock 1 shallot finely chop 1/2 cup Parmesan cheese 1 tbsp. olive oil
1 cup dry white wine 1 small black or white truffle salt and pepper to...

  • Doma Polo Bistro’s Ojo De...

    SERVES: 2 1 14 oz. Rib Eye steak
 1 medium potato cut in to slices 1 tsp. chopped garlic
1 tsp. chopped parsley
 1 tsp. sea salt 
1⁄2 chopped red pepper
 1⁄2 chopped green...

  • Smith & Wollensky Spice Rubbed...

    SERVES: 2 BONE MARROW BUTTER 15 lb. marrow bones 2 tbsp. harissa paste 2 tbsp. kosher salt 4 oz. butter, unsalted, softened 1 tbsp. roasted garlic puree HARISSA KETCHUP 1⁄4 cup harissa...

  • The Grill on the Alley’s...

    Serves: 10 (4-oz.) crab cakes DRESSING 1⁄2 cup mayonnaise 1 tsp. Old Bay Seasoning 2 tsp. Dijon mustard 2 tsp. water 1⁄4 tsp. paprika 1⁄4 tsp. Worcestershire sauce 1⁄4 tsp. lemon...

  • 3800 Ocean’s Pan-Roasted IngrId’s New...

    Serves: 4 Scallops 16 sea scallops, U-10 size Salt and pepper 1/4 cup clarified butter 2 cups Butternut Squash & Apple Hash 2 tbsp. olive oil 2 tbsp. shallot, minced 4 cups spinach...

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