Last night at Whole Foods Coral Gables, Chef John Critchley broke down some of the dishes from Area 31's
Miami Spice menu. Of course, he added that deft touch that only decades of practice can bring. However, the recipes are relatively simple for the home cook to replicate.
Critchley prepared a watermelon salad with ricotta salata and peaches, followed by a Key West yellowtail snapper with citrus and herb reduction.
Of course, if you don't feel like preparing these dishes at home, you can try Area 31's versions, which are part of their Miami Spice dinner menu
Other chefs will demonstrate their Miami Spice recipes at Whole Foods Coral Gables throughout the month of September, including David Sloane of Rosa Mexicano
(9/16), Cindy Hutson of Ortanique
(9/22), and Philippe Chow of Philippe Chow Miami Beach
(9/28). The free demos are at 7 p.m. Call 305-421-9421 to sign up.
Recipe for watermelon salad and step by step pictures follow after the jump. Photo post of yellowtail snapper recipe coming soon.
Ingredients for the watermelon salad
Halve, then quarter a watermelon. Cube one of the quarters and place in bowl.
Halve two pieces of stone fruit (he used peaches), then slice.
Gently break mint flowers apart and sprinkle into salad.
Season with lemon juice and grapeseed oil...
...Maldon sea salt and fresh ground pepper. You can use regular iodized salt, but Chef Critchley prefers sea salt because you can use less for more flavor.
Add a few handfuls of fresh pea tendrils.
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