Salumeria 104 - Midtown Restaurant

Salumeria 104 

In Midtown (Miami) looking for a place to eat? I recommend you try Salumeria 104. 

If you like truffles, you will have to try their Cotto di Tartufo, which is a truffle ham. We tried the Cotto de Tartufo alongside Parmesan cheese, and the two flavors together were just happily married! To me it was a taste of heaven.

They also sell their cured meat, as a deli would. Every time we eat there, I make sure to take a pound of their Cotto di Tartufo home.

Just this weekend, my husband had lunch there and brought some home. This morning for breakfast I made some scrambled eggs with Cotto di Tartufo, Parmesan cheese and scallions. It was delicious!!

Crab Cakes

These crab cakes seem to be a huge hit among family and friends. 

I've made them bite size for parties or a little bigger for breakfast with a poached egg. 







Ingredients
4 tsp olive oil
2 scallions, thinly sliced
1 medium red bell pepper, finely diced
1 jalapeno pepper, finely diced
1 tbsp finely grated fresh ginger
2 garlic cloves, minced
1 lb crab claw meat, picked over
1 tsp finely grated lime zest
2 tbsp fresh lime juice
1/4 cup finely chopped cilantro leaves
1 large egg, beaten
1 cup of Panko
1 tbsp mayonnaise
1/2 tsp salt

Instructions
1. Preheat oven to 425 degrees. Lightly brush baking sheet with 2 tsp olive oil.

2. Heat the oil over medium-high heat.  Add the scallion, red pepper, and jalapeno. Cook until the peppers soften slightly, about 3 minutes. Add ginger and garlic and cook for one minute more. Set aside to cool slightly.

3. In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tbsp mayonnaise and salt.

4. Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Brush tops of the crab cakes with a little olive olive to coat lightly.

5. Bake the crab cakes until they are golden brown to the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side.

6. To serve, top each crab cake with about 1/2 tsp of spicy mayo and a poached egg.


To make spicy mayo, simply mix mayo and kimchi sauce.  The darker, the spicier it is.

Do you prefer an elaborate meal in a restaurant or an intimate dinner for two at home for Valentine's Day? If you prefer an intimate dinner for two, here are some menu ideas.

Menu 1
Oyster Shooters
Mixed greens, blue cheese and bacon vinaigrette
Rack of lamb and celery root puree
Chocolate fondue served with bananas and strawberries

Menu 2
Crab cakes with spicy mayo
Classic Caesar salad with fresh Parmesan
Short ribs and champagne risotto
Mixed berries soaked in Grand Marnier served with fresh whipped cream

Menu 3
Clams in a white wine butter sauce
Mixed greens, radish, shredded carrots, and goat cheese with a champagne vinaigrette
Sea Bass Florentine and Asparagus with Saffron Aioli
Vanilla Bean Creme Brulee

Recipe of the Day: Bacon-wrapped Chicken Thighs stuffed with Asparagus, Goat Cheese and Herbs

This chicken recipe is really delicious and easy to make. It's also a great dish for a party as it doesn't take long to put together, the presentation is elegant and it's quite tasty.

The last time I made this dish, I served it with asparagus, but it will also go well with butternut squash sprinkled with bacon, garlic and leeks, celery-root puree or spaghetti squash.

Ingredients

4 boneless, skinless chicken thighs pounded to about 1/4 in
8 tbsp of herb, garlic or pepper goat cheese
4 spears of asparagus, cut into 3 pieces each
4 slices of thin cut bacon
6 tsp of dried Herbs de Provence
Salt and pepper to taste 

Directions 
1. Preheat oven to 375 F. 
2. Sprinkle the chicken thighs with 1 tsp of Herbs de Provence, salt and pepper. 
3. Add 2 tbsp of goat cheese and 3 pieces of asparagus in the center of each chicken thigh. 
4. Wrap each thigh with a strip of bacon and sprinkle each with a 1/2 tsp of Herbs de Provence. (Note: you will need some toothpicks to hold it together)
5. Bake for about 40 minutes or until the internal temperature of the chicken reaches 165 F and the bacon is a nice and crispy.