Laine Doss

Hedy Goldsmith's spiced pecans taste like a crisp fall afternoon.

​Earlier this week, we interviewed Michael's Genuine Food & Drink executive pastry chef, Hedy Goldsmith. If you missed the interview, read Part 1 and Part 2. As promised, we're bringing you a recipe from Hedy's kitchen.

Simply put, these spiced pecans are delicious. A first bite releases the tastes of a crisp autumn afternoon. Subsequent bites (and there will be, because these babies are addictive) allow the rich flavors to mingle together -- sugar, Scotch, nutmeg, and cinnamon. All work together beautifully.

These pecans are easy to make. They're a great hostess gift or are fabulous when served with cocktails at a get-together.
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Photo by Leticia Jorgensen

​Last week, we talked about all sorts of things with Jan Jorgensen of Two Chefs (the interview: Part 1 and Part 2). His signature soufflés have become so popular that customers stopped ordering the other desserts. "I had to throw a lot of them away," Jorgensen laments. So now soufflés are the sole dessert choices at his South Miami restaurant, which has been pleasing locals since 1994.

Here's the recipe for his chocolate soufflé:
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​Yesterday we wrote about the dazzling new menu unveiled by chef Jeff O'Neill at The Villa By Barton G. The chef has generously agreed to share his recipe for what he said was becoming a signature of the house: Clementine carrot velouté with peas, mascarpone cheese, and pumpernickel croutons. Here it is:
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Courtesy of Clarkson Potter Publishers

Short ribs with romesco sauce

Yesterday we offered a first look at Chef Michael Schwartz's new cookbook, Michael's Genuine Food: Down-To-Earth Cooking for People Who Love to Eat.

The book is co-authored with JoAnn Cianciulli, with a foreword by Michael Symon, and is due to be published in February. Right now you can place pre-order here and snag a $21.94 price (as opposed to the $35 it'll cost when published).

Following the jump is a recipe from the book for Slow-Roasted Short Ribs with Romesco Sauce.
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This photo of caramel croissant pudding looks a lot better in the book.

Yesterday we highlighted the just-released Food Network South Beach Wine & Food Festival Cookbook by Lee Schrager and Julie Mautner. We'll remind you that Lee will be at the Miami Book Fair International this Saturday at 4:30 p.m. And we will also share a recipe - one that seems well suited for the upcoming holiday season. It's not time-consuming to make, plus we all get to learn a new word: "staling," as in a croissant that is growing stale.
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original photo by Bryce Attwell

Yesterday we highlighted The Elegant Chef's Guide To Hors D'Oeuvres And Appetizers by British celebrity chef Antony Worrall-Thompson. Today we share his manner of shaping filo dough into a frying pan shape that makes for a snazzy presentation of whatever it is you fill it with. The recipe in the book fills the pan with sauteed carrots, asparagus tips, snow peas, green beans, broccoli, zucchini, young leeks, cauliflower, and an array of wild mushrooms. The dish is then garnished with peeled cherry tomatoes and one ounce of julienned truffle. But with a little imagination you'll be able to figure out all sorts of uses.
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Yesterday we highlighted the Two Fat Ladies: Full Thottle cookbook that was first published in 1998 by the irrepressible Brits. Today we offer a recipe from the book for Lobster with Latkas -- one of Clarissa's offerings.

"I have an unlimited passion for lobsters which I do very well with, thanks to my dear Mr. Clarke of Fisher Row, Musselburgh, the best fishmonger in Britain. I also love latkas, those crispy mouthwatering Jewish potato pancakes. So it seemed to me an excellent idea to combine the two."

The recipe follows...

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Photo courtesy of Bourbon Steak

Make these at home!

On Friday, we spoke with Bourbon Steak Miami's executive chef Gabriel Fenton about his fiery jerk chicken wings that will hit the Bourbon Steak bar bites menu tomorrow -- coinciding with the first Miami Heat preseason game. Some heat with the Heat, so to speak.

The folks at Bourbon encourage you to head to their bar and watch the game on a flat screen TV while eating those wings -- or burgers, whatever. Not a bad idea. But if you'd rather stay at home for this one, Fenton's recipe for the wings follows the jump.

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Sean O'Connell, Corporate Executive Chef and Vice President of Culinary Operations for the Fontainebleau Miami Beach, has a Father's Day recipe to share, along with a quick backstory about life with his father. The recipe is for Seared Irish Salmon with Creamy Mustard Cabbage; perhaps it is stating the obvious that it would work well for St. Patrick's Day too.

"When my father retired from service in 1980, we moved back to Ireland and lived in the west coast town of Galway. This was a quaint town on the southern part of the Connemara (a picturesque region) and just on the north tip of Galway Bay. We used to go fly fishing in the rivers and bay on the weekends, which was a period of catching up with my father after he had been so engrossed in his work for many years. I think we enjoyed the drives through the area more than the actual fishing, but whether we caught a fish or not we would always cook this dish and enjoy it when we returned home."

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One Marlin arepa, hold the Marlin.

​No longer any need to rush out to Sun Life Stadium for the delicious food behind the concession stands. Centerplate executive chef Orlando Morales, with whom we just completed a two-part interview with (a-one-and-a-two), has been kind enough to share a recipe for the official Sun Life Stadium cheese arepas. So now you can watch the Marlins on television while enjoying authentic ballpark cuisine. Corn batter up!
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