by Admin | May 16, 2021 | Lunch
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...
by Admin | May 15, 2021 | Appetizers
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...
by Admin | May 14, 2021 | Appetizers
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...
by Admin | May 13, 2021 | Appetizers
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...
by Admin | May 12, 2021 | Side Dishes
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...
