Michael's Genuine Food and Drink: A Genuinely Awesome Experience

I know I'm a bit late coming to the table on this, but just because I may be the last food blogger in the state of Florida to write about this restaurant doesn't mean I'm going to skip over it. Now that I've had a taste of James Beard award winning Chef Michael Schwartz's talent I cannot keep it to myself. In short, Michael's Genuine Food and Drink is one of the most completely satisfying dining experiences I've had in quite some time. From the ambiance to the unique menu to the delectable food to the well rounded creative cocktails, this restaurant is truly the whole package.

Alright, now that I've told you everything you probably already knew about this restaurant, let me dive right in on why I am so enamored with the entire concept that is Michael's Genuine. Located in the uber trendy up and coming Design District, this restaurant has prime location and is only going to see increased foot traffic in the upcoming months. If you are looking for a drab menu with traditional "fine dining", this restaurant is not for you. If you are looking for creative menu items that are guaranteed to initially challenge you but ultimately reward your tastebuds then this restaurant is the way to go. Everything on the menu is sourced locally, which means the flavors are constantly changing according to what is in season and what is available.

The menu is divided into "small", "medium", "large" and "extra large" categories which means we got to try several different dishes without overdoing ourselves.  Without further adieu, I will delight you in some highlights from our culinary journey at Michael's Genuine Food and Drink.

We started with a serving of pork belly with a side of kimchee. The pork belly was appropriately fatty and full of flavor, just as a nice pork belly should be. The outside was slightly crispy and the sharp flavors of the kimchee were a surprisingly wonderful accompaniment to the pork belly. Needless to say, the pork belly didn't stand a chance and the plate was licked clean in record time.

Up next, we bravely ordered the pig tails, which we were told were new to the menu and would likely only be available for a limited time. Of course, our interest was piqued and we knew we had to take advantage. Unlike the pork belly, the pig tails had a more cartilaginous texture which seemed to melt instantly the moment it hit the mouth. The skin was delightfully crispy and the Piri Piri sauce that topped the dish was a wonderful spicy compliment to these pig tails.  Overall, the flavors were spot on, and this seemingly unusual dish was something that we are now dreaming about several days after our dining experience. Michael, please keep this one on the menu!

 We had to order the Crispy Rice Cake because it is, apparently, a very popular dish at this restaurant, as we were told by every yelper and food blogger who has previously dined here. We are glad we did, because this dish was definitely the highlight of the evening. The rice cake consists of chorizo sausage, rock shrimp, manchego cheese and chili aioli topped with a farm egg. It seems a rather unusual list of ingredients, but it went together extraordinarily well. The egg was cooked over well and although it appears "yolky" in this picture, it was not runny at all. The rice cake, which is hiding under the egg, was crispy on the outside and soft on the inside. I want to describe the inside texture as similar to that of grits. It was packed full of flavor, and I kept trying to describe to Carl what it tasted like with no success. Unfortunately, beyond the fact that it was incredibly delicious, I am still unable to put into words exactly how this dish tasted. 

Finally, we ended the evening with a delicious grilled Mahi Mahi. It came out topped with a delightful olive tapenade that had just enough flavor to add some complexity to the dish but not too much flavor to outshine the incredibly fresh fish. Unfortunately, we really wanted the oven roasted whole local snapper, but we were told that the table dining beside us ordered the last one of the evening. They assured us that we were missing out after they had picked their fish clean! Fortunately for us though, the Mahi was not a poor choice! We cleaned our plate, and felt quite content! 

The unique menu at this restaurant is just one of the many reasons I love Michael's Genuine. The wait staff is down to earth and incredibly knowledgeable, their cocktail list is creative, and they have a pretty impressive wine list as well. Eating here is truly an experience. Come prepared to taste something you normally wouldn't imagine ordering, and I know you'll be thankful you ordered outside of your comfort zone. As I briefly mentioned before, Chef Michael Schwartz is a James Beard award winner for "Best Chef: South" in 2010 and for good reason! I know we'll be coming back sooner than later to try more delicious creations off the outstanding menu! 

Nacho Bizness should be all up in your Bizness

Holy guacamole! I just devoured three of this fantastic food truck's tacos, and all I've gotta say is "yum"! Nacho Bizness is a small, silver, mobile food truck that serves up tacos, burritos, salads, quesadillas and nachos and more.

For fear of "small" tacos, I ordered three of their little guys, and I'm glad I did. They are served atop corn tortillas and are pretty small. However, they pack a powerful punch! I probably could have thrived off two, but I'll definitely survive having eaten three!

I tasted their "Yum Yum" taco which is a spicy Korean pulled pork taco stuffed with chilled cucumbers, their "Marley" taco which is a Jamaican jerk chicken taco stuffed with tropical slaw, and their special "Grouper" taco of the day. All three tacos were impressive.

The Korean pulled pork taco had a delicious heat that gently tingled the tastebuds with each bite. The Marley taco had a complete different type of heat, slightly hotter to the bite with a longer after burn. They were both topped with the most delicious mixture of sauce and slaw. Anybody who knows me, knows that the sauces and slaws on top of the taco are equally, if not more important, than the main ingredient. Nacho Bizness' sauces and condiments did not disappoint. The grouper taco was also delicious, but it was most definitely the least favorite of the three. I'm glad I opted for trying three because I'll most definitely order more of the pulled pork and jerk chicken tacos! I washed the tacos down with their signature "Ginger Lemonade" which is surprisingly refreshing. The lemonade is teaming with fresh ginger that gives it a nice refreshing bite. If you aren't fond of fresh ginger, it's worth a taste anyways!

The two men who operate the food truck are absolutely adorable. I'm pretty sure they could have a conversation with a brick wall! I happened to be a lone straggler waiting for my food after the initial lunch rush, and they were happy to chat with me, throw around some banter, and comment on the weather a few times while we waited. I found out that they park near my apartment building several days a week which could be potentially dangerous. I may have to kick my "Sushi One" habit to make room for more little tacos!

Calling all Female Chefs in South Florida

I'm currently devouring Chef Gabrielle Hamilton's book "Blood, Bones, and Butter". Her writing is simply delicious, and she is extraordinarily inspiring as an author, chef, and restaurateur. Inspired by her writing, cooking, and philosophy, I am embarking on a month-long search for the best female chefs, cooks, and restaurant owners in South Florida. Even in 2012, it appears that cooking in restaurants is still a predominately "male" role. I'm determined to help break that mindset, and get things cooking for the talented and determined females representing in South Florida! Feel free to give me your suggestions and recommendations! I'm willing to travel for food, and I'll be hitting up Dade, Broward and Palm counties in an attempt to scratch the surface of the ever talented female chefs out there! Stay tuned as I explore the female talent in South Florida. For those of you unaware of who Gabrielle Hamilton is, here is the link to her New York City eatery called "Prune".  If you have some free time this summer for some poolside reading, I highly recommend her book. I have every intention of trying out Prune when I make it up to NYC to visit my fabbie friends in the upcoming months!

Cobaya Experiment 25 with Chef Aaron Brooks

Last night C and I finally got to experience our first Cobaya experiment dinner. Before I delve into the amazing experience, I'll briefly explain to you all what Cobaya is. A few hardcore foodies decided to create a "secret dinner club". Every so often they hook up with some of the most notorious chefs at the most delicious restaurants in South Florida, and the participants act as "guinea pigs". The chef has carte blanche to prepare anything he or she wants. As a guinea pig there is no "ew this is gross" or "I can't eat this"- this is the big leagues boys and girls! This "dinner club" is not for the faint of stomach! You can read more about the concept here.  

Last night's "experiment" was at The Four Season's in downtown Miami and was hosted by Edge Steak and Grill's signature chef Aaron Brooks. Not only were we psyched that we made the cut to attend this dinner, but we absolutely love Edge and think Chef Brooks is a very talented chef, so we were thrilled when we found out yesterday morning we'd be eating his creations.

We indulged in a 7 course meal with fabulous Riesling wine pairings that complimented each course nicely. The most fabulous part of the entire evening was that Chef Brooks decided to use his love for Southeast Asian cuisine as his inspiration for the dinner. In case you are unaware, I go absolutely gaga over any Asian food (especially Thai inspired food). Needless to say, this meal blew my mind. Below, for your foodie porn pleasure, is a visual feast of what we dined on last night.

Sandwiched between floor to ceiling windowed corridors we sat with a delicious view of downtown Miami which was enhanced by the magnificent lightning show we got to witness in between courses. 

The menu for the evening. 

Course 1 was inspired by the chef's Boston experience. Chef Brooks decided to begin with something not Southeast Asian at all- Fried Clams! These little guys were unbelievable and the tangy sauce that complimented them was a true star. I could have lifted those little shells and drank the leftover sauce- it was that good. 

Course 2 was George's Bank Scallops with soft tofu, fried egg, pickled shallots and baby cucumber. The scallops were slightly different than the scallops I love, with more of a squid like texture, but the tofu was fluffy and light. The baby cucumbers were fresh and crispy, and the sauce was a bit acidic with a slow heat that remained in the mouth for a few moments after eating each bite. 

Course 3 continued to blow my mind. This Chilled Mussel Salad had young lotus root, fire roasted peanuts, mint, cured pig's face (yes, you read that correctly) and chili jam. Oh Em Gee...the sweet chili jam was nothing short of blow-your-mind good. The cured pig's face had a consistency of Jamon Serrano with a very light pork flavor which was not overpowering at all and complimented the freshness of the mussels to a tee. 

Course 4 was a Hot and Sour Soup with squid noodles, fragrant herbs and Thai sausage. I absolutely love myself a noodle soup, and the noodles are made with squid, the soup becomes even better! A novice would never even know that the noodles inside were squid, they were that light and fluffy. The broth was zesty and full of flavor. The Thai sausage was the only component of the soup that I felt didn't quite fit. It was overpowering and tainted the delicious brother by making it taste more porky than anything. 

Course 5 was a Short Rib Cooked in Coconut.  I could not contain my excitement when I read about this course on the menu. I love anything cooked in coconut, and I find it rare to see beef cooked with the coconut so I was excited to taste it. The coconut sauce was enticing, and once again I could have licked the plate clean. The short rib was most definitely an interesting ingredient to add to the dish, but I think it worked well. The sweet potato puree that the short rib was served on added an extra sweet touch to balance out the complex flavors. Overall, I was pretty impressed. I thought this was going to be the best course of the night. That was before the final entree came out...

Ladies and gentlemen...Course 6 literally changed my life. I wish that I had unlimited funds so that I could hire Chef Brooks to prepare this dish for me every week of my life. Course 6  was Grilled Duck with foie gras curry, heirloom potatoes, lychee and radishes. This dish was nothing short of mind-blowing. The such was prepared to absolute perfection and the foie gras curry was out of this world. Thankfully for me there were small potatoes to prolong my obsession with this sauce long after the duck was gone. The lychee provided a nice sweet note after the duck was long gone. I can honestly say, I didn't simply want to lick my plate clean, I did! At this point after 6 glasses of wine, I had no shame. This sauce was not going to waste!

We ended our delicious experiment with a lovely Orange Almond Cake that was zesty and delicious. 

This was an experience I will not soon forget, and I will quite literally beg the Chowfather to pick C and I for the next experiment. 

Pubbelly Goes Nice in Anyone's Belly

If you don't live in South Florida, you have no reason to know about Pubbelly. However, if for some reason you do live in South Florida and haven't heard about Pubbelly, I'd like to know what rock you're living under! It's all I have been reading about on blogs and hearing about from co workers and friends for the last three months, so I finally made the trek to South Beach to try it out.

A cozy gastropub with minimal seating, Pubbelly has food that even James Beard would award worthy of repeat dining! It's at the cutting edge of Miami's burgeoning gastropub scene, playing off of the tasty delights of Asian cuisine. They serve up creative menu items with Asian themes that are relatable to Americans. If you are looking for classic bar fare, you are in the wrong place. However, if you're looking for a stellar eating experience with extremely knowledgable and friendly service and food that is knock-your-tastebuds-off good, Pubbelly is the place to go! Just get there early or else you will be waiting...for a very long time.

Pubbelly's dishes are small, and meant to be shared with friends, so we dove right in and ordered several different dishes. A few of the highlights:

We started with the McSliders, which I was told are a Pubbelly must! These little guys were absolutely delicious. The bread was soft and chewy and the Kimchee BBQ and pickles stuffed inside were marinated to perfection.  The meat was succulent and tender, falling to pieces the moment it reached the mouth. Unfortunately, with only three on the plate I was limited to just one but I very easily could have polished off the entire plate on my own. As a matter of fact, for dessert, we opted for a second order of these little guys (yes, they are that good)!

Next up was a round of dumplings. We ordered two different plates of dumplings and the dumplings pictured here are the pork belly dumplings. A popular theme at this restaurant is the creative usage of pork belly (an ingredient that I have found to be making a huge comeback over the last several years). A huge fan of pork belly's silky texture and explosive flavor, these dumplings did not disappoint. The sauce they were served with complimented the rich flavor of the pork belly but did not overpower the simplicity of the dumpling. 

We also ordered some short ribs with a side of coleslaw. I thought the presentation of these was adorable, with a small accompaniment of zesty barbecue sauce. As per the theme of this restaurant, the short ribs alone were perfect and did not need the addition of the barbecue sauce. Yet, I felt that the sauce added to the presentation.

We ordered several other dishes that were all better than their successors, and we of course fawned over the delights they were delivering to our neighboring tables. I cannot wait to come back to Pubbelly to try even more gastronomic delights. I have also heard phenomenal reviews of the neighboring restaurant, Pubbelly Sushi. A huge sushi fan, I'm ready to go check out what they are serving up raw next door! The next time you are in South Beach looking for a stellar meal, I highly recommend pulling out Siri and asking her to give you the directions to Pubbelly. I personally guarantee it's a decision you will not soon forget!

Edge Steak and Grill Got my Tastebuds Brimming Over the Edge

I first learned about Edge at the Brickell wine and food festival, and then I was wowed by Edge again at Cochon 555 where my husband and I were blown away by chef Aaron Brooks' pork creations. So it was a no brainer when a group of friends wanted to try a new restaurant in Miami- Edge Steak and Bar! We made a reservation for 8, which they happily accommodated. When my husband called up, he made sure to tell the reservations line how much he loved the chef's blood sausage at Cochon, which will later play into to our fabulous experience.


The restaurant is located on the lobby level of the Four Seasons hotel in downtown Miami. The ambiance is far from that of a classic steakhouse- no dark wood, low lighting or leather. Instead, the restaurant is warm and inviting with a modern design. It fits perfectly into the trendy Brickell area of downtown Miami.

While waiting for our friends to arrive, we ordered a few drinks at the bar. Feeling rather indecisive that evening, the bartender was quick to suggest a delicious Passion Fruit Martini that was not as tough to stomach as a pure vodka martini, but was wonderfully delicious and less sugary than other signature cocktails. When the rest of our group arrived, we were promptly seated and our server greeted us with a wonderful surprise "The chef heard you enjoyed his blood sausage from Cochon 555 so he went ahead and prepared a few plates of them special for the table". We were automatically in love. I thought my husband was crazy for dropping the "Cochon" reference, but the chef really wowed us and made us feel special with that one. The sausage was, to be brutally honest, to die for. Even better than we remembered. The majority of our friends were initially worried about tasting "Blood" sausage. When they saw Carl and I going berserk over how incredible these sausages were, they all tried them. Much to their surprise they all loved them! One more reason we love chef Aaron Brooks (besides his adorable accent that makes an American woman swoon) and his restaurant so much was the surprise Manhattan jello shots they served us! Apparently the chef was so excited that we specially requested his blood sausage that he unloaded a serving of specialty Manhattan Jello Shots they had leftover from a special event the day before! These were not ordinary spiked Jello shots you find at a frat party, these tasted like an authentic classic Manhattan. We were thrilled and felt extremely VIP!


Now onto the meal. The ceviche appetizer plate was wonderfully fresh and authentic, with four different types of ceviche to go around. Next came the Lobster Corn Chowder Soup. Large chunks of lobster blended well with the sweetness of the chowder, and it was a "creamless" creamed corn, so it wasn't too heavy. I'm averse to too much cream, so I appreciated the preparation of this chowder sans cream!

As you all know, I'm from Texas so I have a pretty high threshold when it comes to rating steaks. I ordered the filet and it came out nice and medium rare. I have to admit, it wasn't as phenomenal as most steakhouses in Texas, but few steaks can compete. For a Florida steak, it was pretty stellar. The side of mashed potatoes was creamy and a hit around the table. We also ordered the quinoa which was a nice side item to see on the menu. I happen to love this grain and was extremely excited to see it on the menu. It's as fun to eat as it is to pronounce (keen-wah)!  It had a perfect citrus flavor, and a lot of fresh crunchy corn to compliment the tart citrus. The French fries were also a big hit. They were nice and thick with a wonderful homemade flavor.

We were all too stuffed to really think about dessert. However, we had been eyeing these adorable green cotton candy puffs being delivered to the tables around us, and we were pleasantly taken back to  fond childhood memories of fresh cotton candy when the server brought us several clouds of lemon lime flavored sugar! It was a perfect end note to a delicious dinner.

Overall, Edge is far from the stuffy restaurant one would expect in a Four Seasons hotel. The chef is truly talented and his menu reflects today's want for a creative farm to table menu while still remaining true to the classic steakhouse model.


*As a side note: something I have learned in the last year is the sheer perception of what one will mentally deem delicious and gross. Once able to move past the initial "ew that sounds gross" mentality, I've discovered some incredible delicacies that I never otherwise thought I would have enjoyed, hence my newfound love for blood sausage (I even enjoy head cheese believe it or not)! As a note to fellow foodies- if the chef has prepared it on his menu, or if he has eaten it and gone crazy over it on television, or if they sell it in any gourmet supermarket with a high price tag, it's likely not as "gross" as it sounds. After all, the chefs and owners of the gourmet markets are the people who know the really great stuff. Instead of immediately turning your nose up, give it a second thought and try it. You'll likely be rewarded!

Grateful Palate Leaves my Appetite Grateful!

Everything about Grateful Palate, from the fabulously cozy overstuffed seats to the dim-lit ambiance to the incredible food left me wanting more. My husband and I snagged a last minute reservation at Grateful Palate in Ft. Lauderdale last Saturday evening and couldn't wait to hear if all of the hype around this place was really worth it, and we found out that it absolutely was. Besides the fact that we became best friends with our over the top friendly server, we will most definitely be coming back for more.

After we had been sitting for a few moments, we were greeted by the sommelier. He was a down to earth guy with a real knowledge of the wine list. Yes, we enjoy a nice glass or two of wine with our meal, but we don't wish to spend more than $30-40 for it. Along with our server, the two of them came up with a fabulous French bottle of white wine called  Roche du Lune that not only fit the bill perfectly, but complimented our meal spectacularly.

When it came time to order, we were sure we were going to have the SeaBass and the Truffle Mac n Cheese special of the evening, and after we chatted with our server we ended up ordering the Scallops and the Duck Breast as our main courses with a small side of the Mac N Cheese as well as the Thai Beef and Conch Slider appetizers.

 The Thai Beef appetizer, served with cold marinated vegetables and Udon Noodles, was nothing spectacular but it quenched my taste for medium rare beef and tangy Udon Noodles. There was little to no heat in the dish, but the flavors were still enticing.

The Conch Sliders, served between two plantain cakes, were a highlight. The conch inside was prepared with a sweet and tangy sauce that made the flavors pop. The plantain chips were soft, and maintained in tact with each bite, making the slider extremely easy to eat.

  One of my frequent critiques when I order scallops at any restaurant is the "chewiness" of the scallops. Yes, a scallop is inherently chewy because that's the way nature made scallops, but a good chef can limit the "chewiness" of scallops, leaving their natural flavor to really shine through. At Grateful Palate, the chef did just that. These scallops were prepared to perfection. They tasted incredibly fresh, minimally chewy, and extremely large. When it comes to scallops I very rarely leave behind any, because they are such small portions. However, at Grateful Palate, these scallops were so big that I left almost half of an entire scallop for Carl to finish off. They were delectable in every sense of the word. I highly recommend these to any scallop enthusiast.

 Carl ordered the duck  breast. Let me first state, I am hit or miss when it comes to enjoying duck. I have had duck several times and it has gone 50/50 as far as my like for it. Let's just say that when Carl ordered the duck I was a little bit upset because I didn't think I would like it. Boy was I wrong! This duck was prepared impeccably. Each taste had a consistency more reminiscent of a filet than of poultry. The true flavor of the duck was a highlight, although the way in which the duck was prepared left a sweet aftertaste. It almost tasted like a breakfast sausage suited up for dinner. It was served atop a mixture of squash and zucchini. I had to apologize to Carl for taking so much of his dinner, as it was irresistible.

Our server, as I mentioned before, was fabulous. We heard her mention the truffle Mac 'n Cheese with shrimp special of the evening and our mouths immediately began watering. However, Mac'n Cheese is always a tough main course. It's so rich, especially once truffle is thrown in, and we worried it would simply be too rich for a main course. Our server told us she'd be happy to bring a side portion of the Mac 'n Cheese so we could at least taste it. We happily agreed, and both laughed about how the side of macaroni and cheese would likely set us back $12. When we got the bill, the server had charged us less than $5.00 for the side dish. We were thrilled, because not only was the price right but the creamy Mascarpone cheese mixed with the truffle flavor made this Mac 'N Cheese some of the best "fancy" macaroni and cheese I have ever tasted. I wish I could contract The Grateful Palate to make me Truffle Mac 'N Cheese every week to eat alongside my dinners at home!

Anyone looking for a wonderfully prepared meal at a middle of the road price should definitely make a reservation at the Grateful Palate located on 17th street just east of the 17th street bridge. It's perfect for a romantic date night, but it's also perfect for a night with the girls to enjoy some wonderful dining. 

Food for Thought

If you are one of the millions of people under the impression that Jews don't exist in the great state of Texas, I don't fault you! However, just to clear up the misconception, they do exist! Mind you, the Jews that exist in Texas may be different than the Jews you know living in the Northeast, down in Florida, or out west in California. The Jews in Texas are a little more "Texas" (for lack of a better adjective) than all the other Jews you may know. Especially those Jews who grew up in small city Texas, like my mother's family who grew up in Bay City, or my father's family who grew up in El Paso!  Similar to the Jews who landed in the Northeast, the Jews who  landed in Texas tried their best to assimilate into the American culture that surrounded them. No, you may not find these Jews carrying around NRA membership cards, but you will find them totin' the occassional gun out on the ranch for sport. The Jews in Texas did not open up delis, but they were merchants and working men. When the second World War began, they were quick to sign up for military service. Both of my grandfathers, and all of my great uncles enlisted in the service. Many of them were stationed abroad, and some of them even flew fighter jets to represent the great country that they called home. However, many of them were first or second generation Americans, and they weren't so quick to give up their food and their traditions from the "old country". Like many Jews in America, life revolved around the dinner table. Shabbat dinners and holiday dinners were not only a time for family to come together, but they were a time for family to cook up recipes they brought from Eastern Europe. These recipes were carried down from generation to generation, and even today in 2012, many of these recipes still define who we are as a people. This Passover (or Easter), I hope you enjoy recipes that your family has passed down from generation to generation, and remember that the food you eat is as much a part of your family history as the relatives that surround you. 

Weiner Goulash

The following recipe is an old recipe from my great Nanny Rose. She was my Great Grandfather Papa Joe's second wife. Nanny Rose was originally from Hungary. Here is her recipe for Weiner Goulash:

* 1-2 lbs kosher weiners

* 1 large Onion- diced

* 6 cloves of garlic

* 3-4 lbs potatoes- diced

* 1 lb carrots- diced

* 8 oz sliced mushrooms

* 3 stalks celery- diced

* 1 small green pepper- diced

Directions:

* Cut weiners in small pieces and saute in oil until lightly browned

* Add the diced onion and the diced garlic cloves and continue to saute with weiners until the onions are transparent in color

* Add the freshly diced potatoes, diced carrots, sliced mushrooms, diced celery and diced green peppers- saute

* After all vegetable are thoroughly cooked through, season to taste with salt, pepper, and paprika.

The Passover "Yellow Stuff"

I am a fond believer that the Jews had a strong hand in creating heart-disease. No, I don't mean this in some sort of anti-Zionist plot to shove blame onto the Jewish people. I believe this because I have now seen and heard the ways that the bubbies used to prepare food for the zaydies and the kids! More chicken fat goes into these recipes than I care to truly admit. However, when butter or lard is off limits, these bubbies wanted to make sure the flavor was still there. There was no "dieting" in this house! The best way to insure taste was, indeed, schmaltz! Or, as we would call it in English, rendered chicken fat! Any Ashkenazi Jew who wasn't born yesterday knows about schmaltz.

The recipe for the "Yellow Stuff", as my Bay City relatives so fondly call it, is a glorified recipe for egg salad. This was a favorite amongst my grandparents, but it was also a favorite of my great grandfather Papa Joe.  They would spread it on top of matzah. I was happy to find out that several of my relatives continue to make their own version of the "Yellow Stuff" for their families today! This is the version that will translate best into a "heart healthy" America of today:
* 4 Hard Boiled Eggs
* 1/2 sweet onion- diced very fine

You will need 1 wooden Bowl and 1 chopper. Chop the two together until it holds together on a piece of Matzah. After Passover, enjoy it on a piece of Rye Bread like my Papa Joe liked it. Add salt for taste.

Now, I realize that recipe seems simple. That is because my cousin Mirl gave me the recipe from 2012. Let's rewind back in time to Bay City in the 50s. The recipe looked more like this:

* 4 Hard Boiled Eggs
* 1/2 Sweet Onion- diced very fine
* 2 tablespoons chicken shmaltz
* A few pieces of crumbled gribeness (chicken skin that has been fried and fried in the process of obtaining the schmaltz)
* Small cut up pieces of chicken liver

Once all of the ingredients are blended together, the egg salad will properly spread  on top of a piece of matzah.

It's up to you to decide how you wold prefer to make your "Yellow Stuff" today. Just remember, although the ingredients may sound scary or foreign to you, doesn't mean they aren't tasty!

Passover: A Trip Down Memory Lane

With Passover rapidly approaching, I invite you all to join my family and me in a trip down memory lane. This will be my first Passover as a married woman as well as my first ever Passover where I will not be celebrating the first night's seder with my immediate family. Subsequently, I will not have access to the food I love so dearly every Passover.  My favorite Passover staples are my mother's sweet charoset, her fluffy matzah balls the size of my fist that float her soup, and her homemade chrane that I put on top of everything! My father and I could eat my mother's horseradish by the spoonful!

Because I'll be missing some of my beloved favorite Passover treats this year, I am dedicating myself to truly doing it up for my husband. I want him to be able to experience the flavors and the memories that I cherish so dearly. In order to do that, I had to have a long drawn out conversation over the telephone with my mother in which she had to verbally tell me all of her knowledge and tricks as it relates to preparing these Passover dishes. In tradition with Jewish cooking, her recipes are generations-old and have verbally been passed down from mother to daughter. My mother, and her mother, and her mother's mother, never seemed to want to write down their recipes! Rather, they showed their daughters how to painstakingly hand grind the horse radish, render the schmaltz, and cook up the golden chicken broth. This leads me to another memory I have of watching my mother prepare the treats for every Passover Seder I can remember. As she pulls out her Cuisinart to begin making the Charoset, she loudly announces to me "Now come over and watch me do this so you can remember how to do it when I'm dead and gone!" My reply is always "Mom, I'm never going to remember exactly how you do this, why don't you write it down while you're still around?" It is an annual back and forth that we share. Strangely enough, I've watched her prepare the Charoset so many times that I do indeed remember how to do it! Thankfully though, she is still around to coach me on how to prepare it correctly. As a result of her annual Charoset demonstrations,  I intend to make the delicious Charoset for my husband this year.  Mind you, she has called me a few times just to remind me to be sure to hold off on the walnuts and use pecans instead. You see, walnuts did not grow in Bay City, Texas where my mother grew up, and the pecans are what makes her charoset special.

After spending what seemed like an hour on the telephone with my mother obtaining all of her knowledge as it relates to Passover recipes, I got the idea to approach my uncle and cousins from my mother's side of the family to find out their fondest Passover recipes and memories. You see, I grew up very differently than my mother's family. We did not keep a kosher household, our seders were (relatively) short, and there is hardly a Passover I can remember when my entire family "kept Pesach" for the duration of the holiday. However, in Bay City, Texas, where my mother's family practically made up the entire Jewish population, Passovers were quite different. From what I hear, they were epic! My great grandfather Papa Joe was the patriarch of the family, with three sons who all married and had children. The family was thick as thieves, and their Passover meals were not to be taken lightly. A special set of Passover dishes was used, one set for milk, and one set for meat. Heaven forbid the hired help would accidentally set a piece of brisket on the plate meant for dairy my Great Grandfather Papa Joe would have a fit the size of Texas (or so I hear). All the wives would spend hours cooking up special meals for their husbands and children to make sure they were full and content.

Since this is my first Passover as a married woman, I felt it was important to reach out to my extended family to learn about the ways they celebrate Passover with their families today. I also found it equally as important to find out which recipes they carried out of Bay City, Texas and have been serving ever since!

The next few posts will be dedicated to the wonderful memories that poured into my inbox after my request to my family. It is my hope that through these entries you may see a few of your family's memories in mine. It is also my  hope that maybe, just maybe,  of these Passover recipes will inspire you to create your own Passover memories this year. 

PL8 Kitchen Makes Delicious Tapas and Small "Pl8s"

PL8 Kitchen, located just west of Downtown Ft. Lauderdale in the Himmarshee District, is a foodie's playground. Sandwiched between casual eateries and dive bars, PL8 offers an extensive menu of creative options. Ranging from seafood to sliders to pizza, this restaurant offers a unique twist on everyday favorites. The specialty cocktails at PL8 are also creative, quenching the thirst of even the most discerning critics.
The inside of the restaurant is romantically lit with low lighting in the main dining area. To the side of the main dining area is a casual bar, appropriately called "Side Bar" where those looking for a more casual bite can gather for drinks and small plates served in a less formal manner. For diners craving an al fresco experience, the restaurant has outdoor seating along the sidewalk that offers great people watching, just be prepared for the occassional bar fight at one of the rowdier establishments surrounding the restaurant. PL8 Kitchen offers diners a sophisticated dining experience without the stuffy attitude. However, just because it lacks stuffiness does not mean that it lacks serious quality and range.
To really enjoy all that PL8 Kitchen has to offer, ordering several small plates to sample a variety of different flavors is the way to go. Some highlights are the Seared Scallop Sliders on a Potato Roll with Kimchi and spicy Aioli, Grilled Korean Short Ribs served with sweet and hot purple kimchi and pineapple ponzu, and the Fried Chicken Breast Slider with watermelon, frise, and honey. The kitchen sends out enough of each dish for everyone to get a healthy taste. If unsure of how much to order for the group, the servers are happy to help with the decision as they are very knowledgable about how much comes out on each dish. Of course, as with all small plate restaurants, it depends on how hungry you are when placing your order.
The quality of ingredients at PL8 is top notch, and the variety of options on the menu is suitable for all tastes- there is something for everyone. The next time you're searching for an engaging dining experience with a date or a group of friends, PL8 Kitchen is the perfect balance between great food and good ambience and delicious cocktails.

Blue Collar Miami Scores High Amongst a White Collar Crowd

Last night we decided to kick Ft. Lauderdale and head toward the bright lights of Miami- not the South Beach Lights or the Miami Beach lights or even the Brickell Lights, but rather the up and coming trendy lights of Miami's Design District. Surprisingly, the Design District is home to a wonderfully exciting culinary scene. The restaurants aren't uber trendy, nor swanky, nor pretentious. Rather, the chefs are heading toward more alternative themed restaurants featuring ingredients you don't typically find in any run-of-the-mill restaurant. We went to the Design District with our eyes on the prize, a new restaurant called "Blue Collar" which is quite literally located in the diner area of a motel, yes you read that correctly, a good ol' fashion motel called "Biscayne Motel". I now jokingly refer to Blue Collar as Biscayne Motel's "signature" restaurant. The diner holds approximately 29 people at full capacity, and that's including the outside area. There's not much for a bar, nor is there much room for standing for your potentially long wait, but wait you must because it's worth every moment to experience the deliciousness that I promise will ensue!

Chef and owner, David Serfer, is the brainchild behind the comfort dining concept of Blue Collar. He used to be the chef of another one of my favorite local Ft. Lauderdale spots, 15th Street Fisheries, so you know the food is going to be good!

Upon walking into the small eatery, one of the first things that diners cannot miss is the chalkboard that serves as the"Veg Board" that has a list nearly a mile long of tasty sounding veggies such as Curried Cauliflower Puree, Caramelized Brussel Sprouts, and Buttered Baby Bok Choy-just to name a few. The menu even offers a full "veggie plate" for those vegetarians in the crowd- although most of the veggie dishes aren't totally vegetarian friendly as they're loaded with tasty bacon-y goodness. Everyday they feature a different Parm, Braise, and Ribs which they also feature on a chalkboard. Finally, if you haven't had enough of the chalkboard theme, you can run to the restroom area, grab a piece of chalk and write a nice message to the restaurant staff on their wall-sized chalkboard.

Blue Collar's appetizers are some of the most creative I've come across in quite a while, and they all sound so uniquely appealing that we could have had an entire meal of just appetizers. Instead, we simply ordered three. Our server played tie-breaker and happily recommended some of her favorite appetizers and entrees, which was extremely helpful because we could have been going back and forth contemplating several of the dishes forever without her help. After a thorough review of the menu here are the appetizers we chose to dine on:

Shrimp and Grits which were ultra creamy and appropriately New Orleans in flavor with a New Orleans inspired "BBQ" sauce.

Cuban Sandwich Spring Rolls with a mustard dipping sauce featuring all the flavor of a Cuban Sandwich inside of a Crispy Spring Roll.

 Wild Mushroom and Goat Cheese Croquettes with Pomegranate-Fig Jam that did not skimp on the fresh Mushroom flavor and just enough Goat Cheese to shine through without taking over, which goat cheese can sometimes do.

For our entrees, we selected the Crispy Snapper and the Braised Oxtail. Each bite was exciting. The fish was perfectly crispy, yet the true flavor of the Snapper wasn't overpowered by the crispy exterior. Although the fish was pretty straightforward, the red curry sauce added the perfect complexity to the fish without overpowering it. The Braised Oxtail was one for the books, as it was truly a melt-in-your-mouth experience.  A knife was complete overkill because the meat simply melted off the bone like butter. The mashed potatoes underneath the Oxtail weren't too shabby either! Our friend Matt ordered the Grilled Swordfish with Mushroom Potato Hash and Purple Mustard. I didn't try his dish, but to say that he cleaned his plate would be an understatement. Unfortunately, we didn't make it to dessert as we were feeling the effects of overeating, although I still wish we could have ordered about 5 more items off the menu.

 Crispy Snapper with Rock Shrimp, Veggie Fried Rice and Red Curry

Braised Oxtail with Mashed Potatoes and Braising Juices

 Blue Collar also offers a wine and beer menu, with several craft beers as well, but don't go expecting a large cocktail menu as wine and beer are all they've got, which seems to fit the bill of this restaurant. Overall, this was a truly unique dining experience that all of us thoroughly enjoyed. I know we'll be back sooner than later, because there were too many other dishes we wanted to try. The friendly atmosphere and over the top wonderful waitstaff made for such a pleasurable dining experience, unlike so many of the trendy and sometimes pretentous restaurants dotting Downtown Miami, SoBe and Miami Beach which are more about the scene than the food experience. The next time you're debating a night out in Miami, consider the Design District, and definitely don't miss Blue Collar!

Seventh Street Wine Company may just be the secret to life

Recently, Carl and I got a rather fabulous wedding gift- a dual zone wine refrigerator. It was something we were excited to register for but neither of us actually thought we would receive the wine fridge. Much to our excitement, we did! This called for a major "stocking up". However, we wanted to make sure the wine we put into the fridge wasn't just any ol' crap, we wanted a semi-decent collection. We decided we needed the help of a professional, so we went to Seventh Street Wine Company. Carl had been in once before, and we had both driven past it several times and wanted to spend some time in there. Now, to be honest, Carl and I love a nice glass of wine with dinner or a few glasses on a weekend evening, but our true knowledge of wine is very rudimentary. It's something we want to learn more about, and we intend to do several winery tours in the future as well as taking some wine tasting courses so that we can learn more about our new favorite hobby.

When we walked into Seventh Street Wine Company, we were greeted with a pleasant smile from the staff as we began to look around. They have a superb collection of wines sorted by region. After a few minutes of strolling around, we decided we needed some help. The staff eagerly pointed us toward the owner, Chris who could not have been more nice or more helpful. He hails from the Isle of Mann, and speaks with the most pleasant accent which somehow seems to make selecting wine even more fun! They have a discount policy of 5% off each bottle when you purchase 6 bottles or more, and 10% off each bottle when you purchase 12 bottles or more. Chris helped us pick out 4 reasonably priced bottles of red, and 2 reasonably priced bottles of white. He gave us the background on each bottle, telling us what we could expect to taste upon sipping each wine and he assured us that the price we were spending was indeed a great value for each wine. The icing on the cake was when he told the man at the register to go ahead and give us the 10% discount even though were only purchasing 6 bottles of wine.

In addition to their wonderful selection of bottles for purchase, they have several machines that distribute glasses of wine by a prepaid purchase card. They have a kitchen that serves small bites such as cheese and meat plates and they even have a few televisions throughout the small space so winos can sip their favorite glass of wine while watching whatever big game may be on television!

So far, we've only enjoyed 1 of the bottle we purchased, an $11 red bottle of Spanish Tempranillo called "Dante" and it was very delicious. We will most definitely be returning to our neighborhood wine spot to purchase more wine and visit our friends at Seventh Street Wine Company in the near future. 

Blue Moon Fish Company has great views, good interior, but mediocre Food

Last weekend Carl and I decided we needed a nice date night so after some "yelping" we made a last minute reservation at Blue Moon Fish Company. The night was a bit rainy and overcast so I was a little weary about the idea of sitting outside for dinner. However, upon our arrival the hostesses suggested we have a drink at the bar and wait an extra ten minutes for an outside seat. Turns out, it was a great decision, and the patio was completely covered so we didn't even get we although it was sprinkling on and off. Blue Moon has some wonderful real estate and sits right on the Intracoastal which makes for a beautiful view of the river at night. Occasional boats quietly glide by, and the moon shines off the water creating a wonderfully romantic evening. It's definitely a wonderful place for a date night.

Blue Moon has an open concept kitchen, which provides patrons with a chance to view everything that comes out of the kitchen. However, it is tucked in the corner which makes it just out of view of prime seating and completely out of view of those dining al fresco. Regardless, I'm a fan of the open kitchen concept. Considering the prices this restaurant demands, I honestly expected better service. Our server wasn't very attentive, and he seemed to be too busy to give our table enough attention to sufficiently make us feel like we were worth his time. Perhaps he had a large table elsewhere, but for a restaurant where each entree is over $30, I think excellent attention should be paid to the guests.

Despite the mediocre service, the menu was very thorough and every dish sounded heavenly. With fish ranging from the classic Grouper, to Swordfish, to Trout, to a medley of seafood stars such as Clams, Mussels, Shrimp and Scallops all in one dish, it was a tough choice to pick just one. We started with an appetizer of Pan Roasted Diver Sea Scallops featuring a Hearts of Palm Salad and a Sweet Chili Garlic Glaze. I happen to be a huge fan of Scallops, and these did not let me down. There was a generous portion of Hearts of Palm, two large Scallops, and a beautiful drizzle of the Sweet Chili Glaze.  Scallops are always a bit chewy, but these seemed too chewy. At $8 per scallop, I would have preferred them to have been prepared in a manner that left them, well, a bit less chewy. Otherwise, the slow after-heat of the chili glaze was a refreshing accent to the Sea Scallops, and the crisp Hearts of Palm provided a cooling touch. All the ingredients together were a perfect marriage of flavors.

Sea Scallops

The scallops were followed by the Hydroponic Bibb and Candied Walnut Salad which also had Hearts of Palm, and Gorgonzola Cheese. Fortunately for us, this salad was a rockstar and may have been the highlight of the entire meal. Unfortunately for Blue Moon Fish Co., when a salad is the highlight of a seafood meal it may be a red flag...

For the main course, I ordered Sauteed Key West Yellowtail Snapper with Maine Lobster "Mac and Peas", and a Carrot Cumin Sauce. Carl ordered the Jerk Spiced Local Swordfish and Rock Shrimp. This may be a slightly biased review considering just a week prior, I was dining on a Parmesan Crusted Snapper at GW Fins in New Orleans that was life changing. Sadly, the Snapper at Blue Moon Fish Co. was anything but life changing . The fish lacked any flavor, and was almost difficult to eat, which is saying a lot coming from this Fabbie Foodie, considering I go gaga over Snapper. The Lobster Mac and Peas, which the fish was served over, were a creamy orzo pasta and peas with a healthy serving of Lobster which was definitely the highlight of this dish. On the plus side, for an entree going for $38, the serving was gargantuan. Even if it was the most delicious fish I had ever ordered, there was no way I cleaning my plate. Carl's Swordfish dish was exponentially more enjoyable than mine. His Swordfish was cooked just right, and the curry coconut broth it was served over was a wonderful addition to the fish. It brought us right back to some of the delicious curry sauces we tasted in Thailand. Carl's dish was also massive which I found to be a huge plus to this expensive eatery. I'd rather have too much food for the price, then leave hungry because the portion was too small.

My Snapper

Carl's Swordfish

Overall, the atmosphere and the view of the water from the restaurant were top notch although the service was lacking. Yes, my dish was a miss, but I won't completely rule out Blue Moon Fish Company because Carl's dish was very enjoyable, and too many other dishes on the menu look absolutely mouth-watering. With Valentine's Day coming up, it may not be a bad idea to get dressed up,  buy your honey some flowers, and make a reservation at Blue Moon Fish Co. The romantic atmosphere will definitely work toward your advantage this Valentine's Day!

The City that Care Forgot

Over the past weekend, I was joined by my favorite ladies in the Big Easy to celebrate my last single lady hurrah. Amongst the beads, the debauchery and the unforgettable stench of Bourbon Street, we managed to eat extremely well- which isn't too hard in New Orleans. To really understand the food in a city like New Orleans, it's important to know the city's history. We learned just that at a wonderful cooking demonstration at the New Orleans School of Cooking. Our instructor took us back in time and taught us the long history of the city influenced by French, African, and Creole cuisine. Then, she demonstrated how to make a delicious Shrimp and Artichoke Soup, Crawfish Jumbalaya and New Orleans Pralines. We happily washed it all down with a delicious Abita Beer. Although it wasn't hands on at all, it was quite nice after a long evening amongst good friends to sit back, relax, and let a true New Orleans cook prepare our food.

That evening at G.W. Fins in the French Quarter, we had one of the most transcendent fish meals I have had since that delicious Baramundi at Tramonti. Let me first tell you that this restaurant is not cheap, but boy is it worth every penny. The average entree will set you back anywhere between $22 and $35. The restaurant itself is quite gorgeous, with dimmed lighting throughout and exquisite three dimensional wrought iron artwork covering the walls. We began our evening with appetizers of Lobster Dumplings and Blue Crab Pot-stickers which were enjoyed by all of us. The only complaint we had was that they could have been slightly warmer. Otherwise, they were delicious. For my main course I ordered a Parmesan Crusted Drum with Lump Crab Meat and Meyer Lemon. The fish was a flaky perfection with just the right amount of crispy parmesan coating. The lump crab meat was generously piled atop the fish, and when a bite of Drum and Crabmeat were taken together the two flavors sung out in a harmonious duet of fresh seafood flavor. It was a meal that was as unforgettable as it was satisfying, and I'd quickly jump on a plane back to New Orleans to dine at G.W. Fins again.

We ended our New Orleans trip with the brunch of all brunches. We dined at an adorable restaurant on Magazine Street called Surrey's Cafe and Juice Bar. We had a bit of a wait as it's a popular Sunday morning brunch spot, and during our wait we watched the servers bring out platters full of grits, biscuits, and even bagels. They don't serve alcohol, but there's a dive bar next door that serves an epic Bloody Mary, so after grabbing our Bloody Mary's and heading back to the restaurant we were seated at a quaint table just outside of the adorable wooden home that houses the restaurant. In a highly unusual turn from my traditional omelette or bagel brunch order, I ordered a  Jalapeno Cheddar Biscuit with an over-medium egg sitting on top and finished with a heaping serving of sweet pulled pork. Talk about a guilty pleasure- this dish sent me into a fit of culinary excitement! The sweet pulled pork with the yolk from the over-medium egg all combined into an epic masterpiece when they met the flaky Jalapeno Cheddar Biscuit. People can get away with things in New Orleans that they can't get away with in any other city, and I think it may be illegal in any other city to serve a brunch dish this amazing! By the last bite, my stomach was calling "uncle"but I didn't want to leave any of this brunch to go to waste so I finished the entire dish and left happy as a clam!

New Orleans, until next time, laissez les bon temps roulez!