The flavors and foods of Miami, with its imaginative and creative cooking, wide ranging cultural traditions, and unique culinary identity, are brought to the fore by its amazingly talented and award winning chefs and mixologists, Sara Liss, who has been writing about the city’s food scene for more than 15 years captures the culinary essence of the city’s fascinating food scene in Miami Cooks. Presenting 75 signature dishes and drinks from 35 of the hottest restaurants and chefs, either just rocketing to fame or James Beard winners, Liss shares their recipes–ranging from craft cocktails to satisfying brunch dishes to airy desserts. The flavors are global–Cuban food capital of America, but it also home to so many other cuisines―Peruvian, Venezuelan, Puerto Rican, Haitian, Jamaican, Cuban, Mexican, Asian, classic French with a Miami twist, and Floridian (of course). All evoke the passionate gastronomic spirit of The Magic City.
But Liss takes it one step further. Stating that her mission was to make the entire creative process acceptable and achievable for the home chef, she makes it easy for us to take our cooking to the next level.
Miami Cooks, published by Figure 1m is currently available for purchase now.
With beautiful photographs and intriguing recipes, here are a few more to contemplate:
Cubano “Croque Monsieur” – This recipe was crafted by Executive Chef Frederic Delaire from Bar Collins. A Cuban play on a French classic, this towering sandwich teems with slow-roasted pork, an indulgent béchamel sauce, and many layers of ham and Swiss.
Hamachi Cilantro Rolls – “You’ll be sure to wow your mom with some homemade sushi rolls! It might seem intimidating at first, but once you get the hang of it, the technique is fairly easy,” writes Liss.
Shrimp Cakes – This recipe is an Executive Chef Klime Kovaceski specialty from Crust. Riffing on the classic crab cake, Chef Klime has created an easy go-to dish when you’re looking for a hearty brunch course.
Golden Geisha – This raspberry vodka cocktail recipe is from Owner David Grutman of Komodo. This refreshing cocktail is deceptively easy to prepare and heightened to a luxe level with edible gold leaf flakes.
Jim’s Yellow Fedora – From Executive Chef Daniel Roy from The Jim and Nessie, Jim’s Yellow Fedora cocktail is made with whiskey and chartreuse – a liquor distilled using 130 natural herbs, spices and flowers. In this recipe, it adds depth to whiskey for a play on the classic green hat cocktail.
Korean Braised Chicken with Glass Noodles
This popular Korean dish, also known as Andong jjimdak, originates in the city of Andong, Korea. All at once savory, sweet, and spicy, it sees spicy braised chicken cooked together with Korean glass noodles for a dish that explodes with flavor.
Serves 2 to 3
- 5 cloves garlic, finely chopped
- 3 Tbsp brown sugar
- 1/2 tsp grated ginger
- 1/4 tsp black pepper
- 41/2Tbsp soy sauce
- 3 Tbsp concentrated pear juice (see Note)
- 2 Tbsp mirin
- 11/2tsp sesame oil
Combine all ingredients in a small bowl and mix well.
Note: Korean cooking often calls for pear juice for marinating and tenderizing meat. It can be found in most Asian markets.
- 2 lbs, bone-in chicken thighs
- Marinade (see here)
- 5 to 6 oz Korean glass noodles (sweet potato starch noodles)
- Sesame oil, for searing
- 5 dried red chiles (divided)
- 2 potatoes, peeled and cut into 1-inch cubes
- 1 large Spanish onion, coarsely chopped
- 1 carrot, chopped
- 5 button mushrooms, thinly sliced
- 2 scallions, roughly chopped
- In a large bowl, combine chicken and marinade, turning to coat, and refrigerate for 1 hour.
- Soak glass noodles in water for 20 minutes, until softened.
- Coat a large skillet with sesame oil and bring to high heat. Add 3 chiles and sauté for 5 to
- 7 minutes, until the chiles darken. Discard chiles.
- Add chicken to the skillet, reserving marinade, and sear for 4 minutes on each side, until browned. Transfer chicken to a plate.
- In a large saucepan over high heat, combine the reserved marinade and 4 cups of water.
- Bring to a boil, then add chicken, reduce heat to medium, and simmer for 10 to 15 minutes, until chicken is almost fully cooked. Add the remaining 2 chiles and the potatoes, onion, and carrot and simmer for 5 to 8 minutes, until vegetables are softened.
- Add noodles, mushrooms, and scallions and simmer for another 6 to 8 minutes, until noodles are cooked. Remove the 2 chiles and serve immediately.