If you’re looking for a new twist on a Bloody Mary, this Mexican concoction from Lolo’s Surf Cantina {161 Ocean Drive, Miami Beach; 305.735.6973} is for you! Perfect for Sunday brunch, the spicy Chavela is a cross between a Bloody Mary and a margarita.
Not going out for Sunday brunch this week? Indulge at home and make it for yourself. We’ve got the recipe, below:
Mix one ounce Chavela Mexican Mix, two ounces Clamato tomato sauce, and 3/4 ounces lime juice in a tall glass. Top with Pacifico beer. Rim the glass with Tajin and a lime wedge.

Tasty Tuesday: Madeleines from Boulud Sud Miami

makes 12 large or 5 dozen mini
Ingredients

3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp Kosher salt
2 large eggs
1/3 c granulated sugar
1 Tbsp light brown sugar
1 Tbsp honey
2 tsp lemon or orange zest, finely-grated
6 Tbsp unsalted butter, warm and melted
Method

Whisk all-purpose flour, baking powder, and Kosher salt in a small bowl. In a separate medium bowl, whisk together eggs, granulated sugar, light brown sugar, honey, and the lemon or orange zest until smooth. Whisk the dry ingredients from the small bowl into the medium bowl until just incorporated, then whisk in the warm, melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill in the refrigerator for at least one hour.
While it’s chilling, preheat the oven to 400°F. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans (depending on whether you want to make large or mini madeleines) with nonstick vegetable oil spray. Dust with flour and tap out the excess. Snip the end off a pastry  bag—or if you don’t have one, snip the corner off any resealable plastic bag—and pipe the batter into the pan. Don’t fill the pan more than 2/3 full. You may have a little batter left over, and that’s okay.
Bake madeleines until the edges are golden brown and the centers are puffed. This should take about 8-10 minutes for large madeleines and five minutes for minis. (You’ll know they’re done when they spring back lightly when gently pressed.)
To serve: Move the madeleines from the pan to a serving bowl, and dust with powdered sugar. Serve while still warm.

Boulud Sud Miami is located at 255 Biscayne Boulevard Way.

Fettuccine with Shrimp in a Mascarpone Pesto Sauce

serves many
Ingredients

1 lb dry fettuccine
1 lb black tiger shrimp
1 garlic clove, chopped
2 oz dry white wine
20 oz Italian tomatoes, crushed
3 Tbsp mascarpone cheese
6 Tbsp basil pesto
2 oz extra virgin olive oil
Salt and pepper, to taste
Method

Add salt to a pot of water and boil. Place a large skillet on medium-to-high heat and add half of the extra virgin olive oil. Add shrimp and let it brown on each side. Add garlic and deglaze pan with white wine. Remove shrimp and set aside. Add crushed tomatoes. Let it all simmer for 10 minutes.
Once the water is boiling, add the fettuccine and stir until all pasta is submerged. Cook the fettuccine according to the packaging instructions. Add mascarpone to the sauce and let it simmer for another five minutes. Add the shrimp and half of the basil pesto for two-to-three minutes to let the shrimp finish cooking. Strain the fettuccine and add it to the sauce. Toss the fettuccine with the last ounce of extra virgin olive oil, until well combined.
To serve: Use remaining pesto for garnish and serve warm.
Cibo Wine Bar is located at 45 Miracle Mile.

Tuna Tartare from BLT Prime

Ingredients
Tuna Tartare Dressing:
1 Tbsp wasabi powder
1 Tbsp water
1 1/2 Tbsp white mirin
2 1/2 Tbsp light soy sauce
2 1/2 tsp mustard oil
2 1/2 tsp rice wine vinegar
1/2 tsp honey
2 1/2 tsp lime juice
1 c shallots, finely diced
Salt and pepper, to taste 
Crispy Shallots:
1 c shallots, finely diced
Wondra flour
Avocado:
1/2 avocado, ripe (but not mushy)
Lime juice, to taste
Salt and pepper, to taste
Tuna:
1 c sushi-grade tuna, finely diced
Olive oil (good quality)
Salt and pepper, to taste
Micro peppercress, for garnish
Mustard oil, for garnish
Potato chips, for garnish
Method
For the dressing: In a bowl, stir together the wasabi powder and water. Whisk in the mirin, soy sauce, mustard oil, lime juice, vinegar, and honey. Add salt and pepper, to taste.
For the shallots: Toss the shallots in Wondra flour. Shake off excess. Fry in oil (at around 250°F) for 10-15 minutes until tender, but not browned. Once the shallots are soft, increase the temperature and crisp until golden brown. (This should take about five to seven minutes.) Drain. Season with salt and pepper. Place in an airtight container lined with paper towels.
For the avocado: Dice the avocado into small pieces. Season with lime juice, salt, and pepper. Place in a pastry bag.
For the tuna: Season tuna in large bowl. Add olive oil. Place in a pastry bag. 
To serve: Grease the inside of a 3” square mold with olive oil. Using a dessert pipe, pipe in some avocado and flatten. After that, pipe in some tuna and flatten. (The desired ratio should be 1/3 avocado to 2/3 tuna.) Place a thin, even layer of crispy shallots on top and flatten. Remove the mold. Shake the sauce and drizzle around the tuna. Dot with mustard oil. Top with peppercress dressed in a drop of olive oil. Serve with 3 or 4 potato chips.
BLT Prime is located at 4400 NW 87 Avenue.