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A Chinese meal is faster than take-out

Pork with hoisin sauce is folded into lettuce wraps for a quick Chinese meal Maurice Cohn Band/Miami Herald Staff

Feel like Chinese tonight? This dinner is faster and less expensive than take-out. Crisp, stir-fried pork served in little lettuce puffs with scallions and cucumber takes only minutes in a wok. The meat should be crisp on the outside and tender inside. The secret is to make sure your wok or skillet is very hot before adding the meat and to add the meat a few pieces at a time.

Use the same wok for the rice. Pan juices from the meat will flavor the rice. Fried rice is great made with leftover rice.

To view complete recipe

Arva Moore Parks History – Miami Restaurants

Restaurants in Miami
Arva Moore Parks

In the Beginning
(1884)  Bayview House/ Peacock Inn: Coconut Grove
(1895) Carey House: Lemon City
(1896) Richmond Inn: Cutler (Charles Deering Estate)

1896 (July) Hotel Miami-Julia Tuttle: Dining Room 34×90 feet:  Sewell, bread, bacon and grits. Omelet : everyone got food poisoning (Nov. 12, 1899 burned)
(1897, Jan. 1) Royal Palm Hotel See menu
John Seybold: 1896 lunch counter; 1899, bakery and ice cream store; 1914, 3 story-building; Seybold Building, 1925.

Oldest in Same Location:
Joe’s Stone Crabs (1920) in current location

Little Known Fact
James McLamore opened the first Burger King in 1954 in the 550 building on Brickell Avenue.

Oldies and Goodies
S&S Diner: (1938)
Forge: (1930s casino) Malniks (1968) will re-open in December
Fox’s Sherron Inn (1946)
Mai Kai (Fort Lauderdale) (1956)
Coopertown (1945) Tamiami Trail
Christy’s (1978)
Allen’s Drug Store (1953)
The Capri (1958) Fla. City
People’ Bar-B-Que
Monty’s Coconut Grove (1960s)

Old Restaurants new locations or new restaurants old location.

Fu Manchu : 79th/71 Street: Now East Ocean Chinese Restaurant
China City: 1642 8th Street Now: Oriental Restaurant
Taurus: Patty Munroe’s Tea Room (1921); La Casita, (1923); Taurus, (1969); Dave Hill, (1978.)
Trio Diner (La Carretta)
Burdine’s Tea Room
Frankie’s Pizza (1955)

Bar-B-Q
Shorty’s- 1951
People’s Bar-B-Q
350 N.W. 8th Street (1970s)
The Pit Bar-B-Q: Tamiami Trail
Bar-B-Que Barn
117th Street and 7th Avenue
Tom’s Barbeque 8th Street (1948)
Farrington’s (N.W. 7th Avenue and 68 Street)
Shiver’s (Homestead)

Gone but Not Forgotten:

Royal Castle (125 Street and 7th Avenue still there)
Tyler’s
Holleman’s
Mayflower
The Garden: 1930s; Centro Vasco, 1960s
Dixie Belle Inn
Gretner’s
7 Seas (1913-1950s)
New Hickory: Coral Way
Village Inn: Coconut Grove
Country Store: Coconut Grove
Sloppy Joe’s: downtown
Robin Hood: (36th Street and Boulevard)
The Luau (79th Street Causeway)
Hurricane Inn (Red Road)
The Merry-Go-Round (across from UM)
The Embers (Miami Beach)
Bahama Steak House (36 Street)
Edith and Fritz (3236 North Miami Avenue) Postcard 1950 all you can eat shrimp $2.00
Watson’s (Little River)
Clifford’s (87 Street and Boulevard—later on Boulevard)
Florida Pharmacy: Coconut Grove
Bottle Cap Inn: N.W. 119th Street (now a church)
Pollyanna Tea Room (Liberty City)
Dew Drop Inn (West Grove at 37th Avenue)
Lighthouse (Baker’s Haulover)
Parham’s (Miami Beach)
Curry’s (Miami Beacg)
Park Avenue (Miami Beach)

Jewish Delicatessens
Wolfie’s
Pumperniks
Junior’s
The Famous (Strand)
The Town
Rosedale Deli
New York Deli
Rascal House (Closed 2008)

Mexican
El Toro Taco (Homestead)
Casita Tejas (Homestead)

Overtown
Famous Chef
Brown’s Famous Corner
Palm Fountainette
Rahmings,
Banks
Prince’s Café
Chop Suey
Still Serving
Jackson’s
Two Guys

Brownsville:
Georgette’s Tea Room
Two Chick’s
Buckeye
Prince’s Bar-B-Q

Cafeteria’s
M & M
Polly Davis
Coral Way
Biscayne
Boulevard
Toby’s

Drive-Ins
Pig& Whistle (N.W. 7th Avenue)
Pickin’ Chicken (Miami Shores Drive In: N.E. 6th Avenue 91st Street)
Big Wheel (S.W. 32 Avenue)
Jimmy’s Hurricane (Bird Road)
Billy’s By the Bay (79th Street Causeway)
Flip’s (79th Street west of Miami Avenue)

Lunch Counters
Walgreen’s (also cafeteria on 2nd floor)
Kresses (also cafeteria on 2nd floor)
Grant’s
McCroy’s
Richard’s Department Store

Cuban Before Cuban

La Concha (1101 North Miami Avenue)
Cuban Restaurant (1184 N.W. 3rd Avenue)
El Minerva (just west of Boulevard)
El Toledo (204  Biscayne Boulevard)
Les Violines (Biscayne Boulevard)
El Chico: (645 N.E. 1st Avenue)
El Mar (154 N.W. 5th Street)
Club Latino (38 N.W. 5th Street

Italian:
Valenti’s
Red Diamond (El Cid)
Palolettis (Charade)
Sorrento
Raimondo’s (79th Street)
Graziani’s
Marcella’s North Miami)
Gatti’s
Piccolo’s (Miami Beach)
Pizza City

Other
Scandia: Opa Locka
Haufbrau House : Davie

Political Watering Holes
El Commodoro Hotel
Hasta Mañana (Tony Roma’s)
Red Coach Grill (Venetian Causeway and Boulevard)
Betty’s Lobo Lounge (Boulevard across from Omni)
Brickell  Emporium (Brickell)
Grand Bay Hotel: Coconut Grove
Top of the Columbus: (Boulevard and 3rd Street)
El Minerva
Bonfire (79th Street Causeway)
The Forge (41st Street)
El Pub (Calle Ocho)
Versailles (Calle Ocho)

High End
King Arthur’s Court (Miami Springs)
Miami Spring Villas
Black Caesar’s Forge (South Dade)
Top of the Columbus
La Rhonde Room: Fountainbleu
Starlight Room: Eden Roc
Biltmore Hotel: La Palma de Ore
Jamaica Inn (Matheson): Key Biscayne
Café Cheveron (Bay Harbor)

Sea Food
Captain Tom’s: Miami River
Chesapeake” 36th Street
Loffler’s Oyster House: Alhambra Plaza

Supper Clubs
The Clover Club (Biscayne Boulevard)
The Vagabonds (Biscayne Boulevard)
Zinzen’s Bowery (Miami Avenue north of 14th Street)
Copa City (Miami Beach)
Royal Palm Club (Bayfront south of Flagler)
Kitty Davis Airliner (1610 Alton Road)
Club Bali (732 Biscayne Boulevard)
Five O’Clock Club (211 22nd Street, M.B.)
Latin Quarater (Palm Island)
Rocking MB (Miami Beach)
Birdland (Miami Beach)
Zebra Lounge (Overtown)
Sir John’s (Overtown)

Halloween Recipes as Heard on Linda’s WLRN NPR radio show

The cracker Kitchen by Janis Owens
Scribner, $25.00

Devilishly Hot Crab Dip
8 oz cream cheese, softened
1 tablespoon milk
2 tablespoons grated sweet onion
¼ teaspoon horseradish
1 cup fresh crab meat
Salt and fresh pepper to taste
Slivered almonds
1.  Combine cream cheese and milk.
2. Add onion and horseradish.
3. Fold in crab meat, and season with salt and pepper.
4. Place in baking dish and top with slivered almonds.
5. Bake 15 minutes at 375, and serve hot, with crackers.

……
A Pleasingly Orange Sherbet Mold
1 small can mandarin orange slices
1 small can pineapple tidbits
1 family sized package orange flavored gelatin
1 quart orange sherbet, softened

1. Drain juice from fruits, then add enough boiling water to make 2 cups of liquid.
2. Dissolve gelatin in hot liquid.
3. Add sherbet and stir to blend.
4. Chill until slightly thickened, then fold in fruit.
5. Pour into large glass serving bowl, or if you’re really ambitious, a pumpkin-shaped cake pan, prepared with non-stick spray.
6. Chill till firm.
Serves 12
…..

Barton G Prelude Fantastic Desserts

Photos from Barton G’s new restaurant Prelude at the Adrienne Arsht Center for the Performing Arts from Linda’s Food News and Views on WLRN.

G Cake Barton G Prelude

Chocolate truffle cake, coffee butter cream and chocolate ganach

Mini donuts, jelly and pastry cream filling with Kahlua, Baily Sauce Barton G Prelude

Barton G Prelude cinnabun with custard sauce and berries

Salad meal has Southwestern accents

Toss chicken strips in cumin and add chipotle peppers and their sauce to vinaigrette for a quick, Southwestern salad dinner. Toasted baguette with Parmesan cheese complements this unconventional chicken and three bean salad.

Look for chipotles in adobo in the Latin section of most supermarkets or substitute 2 teaspoons chipotle seasoning (found on the spice aisle).

To view this recipe click here.

Grouper Ceviche with Passion Fruit, Citrus, and Cilantro

Michael’s Genuine cooking demonstration at the Wolfsonian FIU Museum
Michael Scwartz’ Grouper Ceviche with Passion Fruit, Citrus, and Cilantro

Ceviche is a much-loved dish in Miami, with a million delicious variations. In a nutshell, it’s seafood that is prepared by marinating in citrus juice, which makes the fish more opaque and firm, just as if it had been cooked with heat. I like to keep my recipe pretty straightforward, with grouper being a favorite local fish. If you want to play around with seafood, snapper striped bass, scallops, and halibut are all the right texture. Whichever you choose, it’s important to start with the freshest, cleanest fish possible. It can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table. There is no need to marinate it for hours or cook the seafood beforehand. The bright, refreshing combo of orange, lemon and lime with creamy avocado and sweet passion fruit, exemplifies the balance of texture, flavor, and visual appeal. For a cocktail party, serve the ceviche in one-bite tablespoons. A little of the kimchi base adds another level of pow. You can sub a good hot sauce, but trust me, it’s crazy good with it!

As with all cold preparations, all of the ingredients should be cold to start. Also take the time to chill your serving bowls to ensure the dish is enjoyed at the proper temperature.

Serves 4

1 pound grouper fillet, skin removed, cut into 1/4-inch slices
1 orange, seedless, segmented
1 lemon, segmented
1 lime, segmented
1/2 ripe avocado, peeled, pitted, and large diced
4 fresh passion fruit, cut and scooped
2 tablespoons largely diced red onion
2 tablespoons largely diced red bell pepper
1 tablespoon coarsely chopped fresh cilantro leaves
1 teaspoon Momoya kimchi base or Sriracha
1/2 teaspoon soy sauce
Sea salt and freshly ground black pepper
Endive spears, radicchio or butter lettuce leaves, for serving

Put the fish in a glass mixing bowl, cover with plastic wrap, and put in the refrigerator.

Remove the fish from the fridge and pour the citrus juices over the grouper. Coarsely chop the citrus segments, particularly the orange, so they’re about the same size. Put the citrus pieces in the bowl with the grouper. Add the avocado, passion fruit, onion, pepper, cilantro, kimchi base, and soy sauce. Toss gently and season with salt and pepper. At this point you may serve immediately, or cover and refrigerate for 1 hour if you want a more “cooked” ceviche.

Line 4 small shallow bowls with the lettuce of your choice, divide the ceviche among the bowls and serve immediately.



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