OUR VEGETARIAN BLOG
Grilled Tuna Sandwich
This is my hands-down favorite BLT. It combines the flavors of a classic (juicy tomato, crisp bacon, peppery arugula, creamy mayonnaise) with the favors of a perfect tuna Niçoise (seared tuna, tapenade, red onion, hard-cooked egg) to create a flavorful and colorful…
Brined Shrimp Grilled In Their Shells With Scotch Bonnet Drizzle
Here’s a fun, clean South Beach dish that I created for the BubbleQ in 2009. It’s nice as an appetizer or as a main course for lunch. Grilling in the shells intensifies the shrimp’s favors, while protecting them from the intensity of harsh heat. These babies are…
mango pickled red onion salad
MAKES ABOUT 4 CUPS PICKLED RED ONIONS 1 red onion ½ cup white wine vinegar ½ up sugar Pinch of salt CUMIN-LIME VINAIGRETTE ½ cup olive oil ½ cup vegetable oil ½ cup freshly squeezed lime juice 1 small onion, cut into small dice 1 cup freshly squeezed orange juice 3…
Barbecue Shrimp Taco With mango Pickled red Onion Salad
This taco is now the signature item at Fearing’s Restaurant in Dallas. After serving it at the BubbleQ in 2006, I knew it would be a hit because of the three main ingredients that really say “Texas”—barbecue, lime, and cilantro. To me, anything wrapped in a flour…
Simple Barbecued Chicken Taco With Backyard Mango Salsa
This dish was created for a kids’ cooking class at SoBe in 2009. The goal was something healthy, fun, and easy, to let the little ones test their culinary chops without losing fingers! They all seemed to enjoy the class, and I only had to duck once or twice to escape…
Miso Glazed Sea Bass With Soy Reduction And Pickled Cocumber Salad
People usually think of meats when barbecuing, but for the BubbleQ I decided to go with sea bass instead. Its firm yet moist white flesh holds up well on the grill, and it has a delicate yet flavorful taste. I kept it simple and fun, using miso as a glaze for…
Thinly Slices hamachi Marinated Peruvian Style With Coconut Flakes
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…
Chilled Scallop And Lychee Martini
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…
Wild Florida Shrimp Mojito
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…
Chilled Crab And Corn Chawan Mushi
This is my Japanese take on classic American summertime flavors, served at SoBe in 2007. Most of these Asian products can be found at Whole Foods, in specialty stores, or online. If you have trouble finding fresh shiso, substitute a generous pinch of finely chopped…
Baked Katafi Wrapped Goat Cheese
This was one of the hors d’oeuvres at the Tribute Dinner honoring Emeril Lagasse at the Loews Miami Beach in 2009. We chose this as a vegetarian option, but it’s really the perfect canapé: it’s crunchy and bite-size, and the warm, tangy, salty goat cheese simply…
Grapefruit And Avocado Salad
I could eat guac all day. But aren’t you tired of the same old mushy versions? Whip up this crunchier alternative and watch how your friends and family light up when they bite into the juicy tart pieces of Granny Smith apple. They’ll never guess what genius move you…