Disappointing Experience at Town Kitchen & Bar in South Miami

We usually go to Town for drinks and/or dancing on Fridays because we've never really liked the food. This week, however, we had dinner there because the restaurant we were going to was closed and our options were limited.

What another bad experience!  My best friend and I both ordered burgers, medium, but when the burgers arrived hers was cooked perfectly, but mine was "rare." I took a bite hoping I would be ok with it, but the texture was soft and mushy with a raw taste to it; so of course I returned it. Normally when you return a dish, you get a new dish not the one sent back. Not only did i receive the same burger I returned but the burger was still RARE!

Eventually the manager came out, apologized and asked if he could get me something else. By this time I had already eaten half of my best friends burger and I just wanted mine to go away. So he said he would bring us dessert. They brought us some doughnuts and bread-pudding, which were fairly good.  At that time we ordered coffee;  the coffee arrived cold!

This is where the plot thickens! Our bill arrives, and although the burger was taken off the bill ($16), they charged us for the two $8 desserts.. I don't get it....  how do you offer dessert and charge us for it? We weren't even going to order dessert!! We paid the bill and swore to never go back again!!!!

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.

Thai Curry Recipe

Here's a great Thai curry recipe that I made the other day and everyone loved. It's fairly simple to make and it's Paleo friendly. The only challenge you may have with this recipe is finding the ingredients if you don't have an Asian market close to you. Leave the rice out and serve with butternut squash. You wouldn't believe how great they pair together!!

This recipe serves 6 to 8 and basically cooks itself.

Ingredients
3 packages of boneless skinless chicken thighs cut in about 1 inch cubes
2 red peppers cut in strips
2 small onions cut in strips
2 large cartons of mushrooms
2 tsp fresh ginger, grated
2 to 3 fresh lemon grass cut in about 3 inch sticks (4 dried lemon grass sticks)
About 4 to 5 fresh kaffir leaves
1/4 cup minced fresh Thai basil + 3 tbsp (if you can't find Thai basil use regular basil, just make sure it's fresh)
3 tbsp Red curry paste (take note, some curry paste have shrimp)
4 cans of coconut milk
3 to 4 tbsp coconut oil
Salt and pepper to taste

Directions
1. Heat oil over medium heat and brown chicken for about 10 to 15 minutes. Take it out and place in a large bowl.
2. Add mushrooms, onions and red peppers to the sauce pan and cook for about 10 minutes. Take them out and add to the bowl with the chicken.
3. Cook curry paste for about a minute and then add the coconut milk, lemon grass, 1/4 cup basil, ginger, kaffir leaves and stir.
4. Add chicken mixture and cook for 30 minutes or until chicken is fully cooked.

Sprinkle some fresh basil over curry and serve with butternut squash.

Christmas Eve Appetizers

I'm trying to keep this years Christmas Eve menu a little healthier. Unfortunately for me, the traditional Cuban menu will make that a little hard because it consists of rice, beans, yuca and roast pork, which I can eat. What I can control are the appetizers.

These are the Christmas Eve appetizers:

Celery Boats (bite size celery stuffed with goat cheese dip, dried cranberries and walnuts)
Spinach Dip with veggie dippers (cucumbers, carrots, tomatoes, broccoli, endive and radicchio)
Antipasto Platter (ham, prosciutto, salami, cheese, olives, and Indian spiced nuts)
Stuffed Mushrooms

I can't wait to start cooking!!!