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RESTAURANT ROUNDABOUT

RESTAURANTS MENTIONED ON LINDA’S FOOD NEWS AND VIEWS PROGRAM –

Miami Dade
Café Italia, 3800 SW 8th St., Coral Gables, FL, 33134, 305-441-1199
Café Prima Pasta, 414 71st Street, Miami Beach, 305-867-0106,  www.cafeprimapasta.com
Carolina Joe’s BBQ, 9650 NW 27th Ave. Miami, FL 33147, 305-693-1000
Ernesto Taco, 8845 SW 107th Ave., Miami, FL, 33176, 305-412-7250
Greco Boys Grill, 1710 Alton Road, Miami Beach, FL 33139, 786-276-5151
J&B Grill, St. Regis Hotel, 9703 Collins Ave, Bal Harbour, FL 33154, www.jggrillmiami.com
Juvia atop a parking lot, 1111 Lincoln Road corner of Lincoln Road and Lenox Avenue,(305) 763-8272.  www.juviamiami.com
Mare Nostrum, 1111 SW First Avenue, right off of Brickell Avenue; 786-691-2770., marenostrumrestaurant.com.
Old Lisbon, 5837 Sunset Dr., South Miami, FL 33143, 305-662-7435
Palmetto Bay Bistro, 13611 S. Dixie Hwy, Miami, FL 33176, 305-251-9014
Southern Table and Bar, 1600 Lenox Ave., Miami Beach, FL 33139, 305-538-5220
The Palm Restaurant, 9650 East Bay harbor Drive, Bay harbor islands, FL 33154,
www.thepalm.com/miami
The Federal, 5132 Biscayne Blvd, Miami, FL 33137, 305-758-9559
Lantao Kitchen, 1717 Collins Ave, Miami Beach, FL 33139, 305-604-1800
Yardbird Southern Table and Bar, 1600 Lenox Ave., Miami Beach, FL 33139, 305-538-5220

Key West
Two Cents, 416 Appelrouth Lane, Key West, FL 33040, 305-414-8626
Kojin Noodle Bar, 502 Southard St, Key West FL 33040, 305-296-2077
Kaya Island Eats, 3100 Overseas Hwy (Mile Marker 15, still considered Key West address!), Key West FL 33040, 305-906-5292, http://kayaislandeats.com

Palm Beach
Coolinary Cafe in Palm Beach Gardens. 4650 Donald Ross Road, Palm Beach Gardnes. FL 33418, 561-249-6760
Estia Greek Taverna and Bar, 507 SE Mizner Blvd, Boca Raton, 33432, 561-245-8885
Imoto, 350 South County Road, Palm Beach, FL 33410
Cod and Capers, 1201 U.S. 1, North Palm Beach, fL , 561-622-0963
Old Place Asian Bistro and Bar, 2885 South federal Hwy, Delray beach, FL 33483, 561-266-9298
Park Tavern, 32 SE Second Ave., Delray Beach, FL 561-265-5093

Broward
Casa Frida, 5441 N,. Federal Hwy, Ft. Lauderdale, 954-530-3668
El Agave Azul, 13040 W. State Road 84, Davie, FL 33325, 954-530-4321
G and B Ousters, 429 Seabreeze Blvd, Ft. Lauderdale, FL 33316, 954-525-2425
Green Wave Café, 5221 West Broward Blvd, Plantation, FL 33317, 954-701-9993
Foxy Brown, 723 E. Broward, Blvd, Ft. Lauderdale, FL 33301, 754-200-4236
Mazazik, 9763 W. Broward Blvd, Plantation, FL 33324, 954-423-3326

Tamala Jones ME on TV’s Castle loves to cook

She grew up cooking with her grandmother.  Now she cooks for friends and everyone on her many movie and TV sets.  She gives her cooking and entertaining tips on my NPR segment Food News and Views 91.3 FM, wlrn.org or podcast.  Click the on air tab for a link to the podcasts.

Tamala Jones
Mac and Cheese

1 pound bag elbow macaroni
1 can of evaporated milk
1 bag shredded cheddar cheese
1 bag  shredded mild cheddar cheese
1 bag shredded Monterey Jack & Colby shredded cheese
2 cans Carnation evaporated milk
1 can of Campbell’s cheddar cheese soup
2 large white eggs
2 sticks of butter
1 teaspoon sea salt
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1/4 cup white sugar

Bring a large pot of water to a boil.  Add macaroni. Once the pasta is done, strain and put it back into the large pot.  Add all of the ingredients above (for the cheese , a hand full & 1/2 from each bag ) into the pot & put the place the pot over a medium flame.  Stir until it is completely creamy ( season to your taste ). Once it is creamy pour the contents from your pot into a casserole dish.  Sprinkle left over cheeses on top.  Place it into a preheated 400 degree oven.  Let it sit until the top is golden brown (20min) and enjoy.

Pillsbury Million Dollar Winner with Martha Stewart

Christina Verrelli’s million dollar recipe.

Pumpkin Ravioli with Salted Caramel Whipped Cream
INGREDIENTS
4 tablespoons LAND O LAKES® Butter, melted
2 packages (3 oz each) cream cheese, softened
1/2 cup canned pumpkin
1 LAND O LAKES® Egg Yolk
1/2 teaspoon McCormick® Pure Vanilla Extract
1/4 cup sugar
5 tablespoons Pillsbury BEST® All Purpose Flour
1/2 teaspoon McCormick® Pumpkin Pie Spice
1/3 cup Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons Hershey’s® caramel syrup
4 tablespoons McCormick® Cinnamon Sugar
DIRECTIONS
1 Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
2 Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14×12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3×2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
3 Bake 9 to 14 minutes or until golden brown.
4 Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
5 Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
6 To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.



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