Polenta is a wonderful grain dish to become familiar with because it is so quick to make, and it goes well with most vegetables and sauces. This is a sumptuous appetizer that is richly varied in texture, with a crispy coating on the outside, light and moist polenta...
The use of a mandoline is key for these little boats, as the cucumber needs to be sliced very thin so it wraps easily. If your cucumber is too thick, you can use a length of green onion or chive to “tie” it into place. Rice Prep Time: 1½ hoursSushi Prep Time: 15...
When preparing a spicy mixture such as the carrots featured in this dish, I like to use two types of chili sauces. The combination of the two makes the mixture balanced with an overall heat profile that doesn’t taste like either of the individual sauces. Rice Prep...
If you don’t have the time to make Miso-Pickled Eggplant, you can still enjoy this sushi. Roasted or grilled eggplant with neutral seasonings makes a good substitute. Rice Prep Time: Up to 1½ hoursSushi Prep Time: 15 minutesMakes 8 inari-sushi pouches 1 teaspoon...
If you don’t have a mandoline, use a vegetable peeler to slice the ginger root as thinly as possible. Prep Time: 25 minutesMakes about 4 servings One 2-in (5-cm) length fresh ginger root, peeled and thinly sliced4 tablespoons salt1 cup (250 ml) Sushi Rice Dressing...
PREP: 10 minutes | COOK: 0 minutes | YIELD: 2 x ¾-cup servings Avoid alcohol's unnecessary calories (and the fact that it lowers your ability to resist tempting holiday treats) by choosing this Clean cocktail instead. The addition of antioxidant-rich kombucha...
Hamachi has a buttery, melting texture, and its rich density is highlighted by the silkiness of the coconut milk. This ceviche is rich in spice, and the acidity brings a freshness to the hamachi. If hamachi isn’t available, use a similarly dense fish such as mahimahi...
In 2005, Emeril and I hosted a winemaker dinner and served it beneath the stars. Fabulous! This was the most popular starter. With its tropical influences, it really reflects the Floribbean-Latino heritage of Miami, as well as the diversity of our ingredients. (Local...
This is my personal twist on the classic mojito, made with good rum, lime, and mint. I use locally caught wild Florida shrimp, but feel free to use any fresh shrimp, then splash it with the mojito fixings. It’s like a tropical vacation on a plate—colorful, sultry, and...
I created carrot air in 2003, as a tapas-appetizer to be served at cool room temperature. That was the year I was heavily inspired by nature and the essential elements of our planet, including earth, air, sea, and snow…and that was the year that “airs” were born. As...
