Looking for a cocktail with a kick? We’ve got one! Head to Boulud Sud {255 Biscayne Boulevard Way, Downtown Miami; 305.421.8800} and try the Smoke & Fire. Once you love it, come home and whip one up for yourself. We’ve got the recipe, below!
Here’s how it’s made:
Mix two ounces mezcal, 3/4 ounce Smoke & Fire syrup, and 3/4 ounce lime juice in a rocks glass. Rim the glass with cayenne pepper. Garnish with a pickled pepper.
Whole Chili Lobster Toast from Lobster Bar Sea Grille
serves one
Ingredients
Sauce:
Canola oil
4 L reduced lobster stock
1/2 c fresh ginger, diced small
1 c shallots, diced small
2 Tbsp coriander seeds
6 Thai chilis, halved
1/2 c tomato paste
14 oz Sriracha
1 bunch cilantro, chopped
5 limes, zested and juiced
Lobster toast:
1 lb lobster, deshelled
Shishito peppers (as many as you want)
Brioche bread, sliced like toast
Scallions, chopped
Sesame oil
Method
For the sauce: Add canola oil to a pan and bring to medium-high heat. Sweat ginger, shallots, coriander seeds, and Thai chilis in canola oil, until softened. Add tomato paste. Lightly caramelize for five minutes. Add reduced lobster stock and bring to a simmer. Add Sriracha and simmer for another 20 minutes. Remove sauce from heat. Add cilantro, lime juice, and lime zest. Cover with plastic wrap and infuse for 20 minutes. Strain the sauce through a chinois to remove any solids.
For the lobster toast: In a large pan, bring sauce to a mild simmer, over medium-low heat. (It is very important that the sauce never comes to a boil.) Add lobster meat and poach for six to eight minutes, turning periodically. Lobster should reach an internal temperature of 140 to 145 degrees, when done. In another pan, add sesame oil and bring to a high heat. When the oil is extremely hot, add the shishito peppers. Cook until the outside begins to char and blister, turning to get all sides. Remove the peppers from oil. Let the excess oil soak into a napkin.
To serve: Place the lobster on top of a slice of brioche. Spoon sauce over it. Place your blistered shishito peppers next to the lobster. Garnish with scallions.
Lobster Bar Sea Grille is located at 404 Washington Avenue.
Three
Here is this week’s Miami food news:
Monday, November 5 to Wednesday, November 7: Get The Big Macch at Macchialina
The Big Macch is back! Head to Macchialina {820 Alton Road, Miami Beach; 305.534.2124} for this limited-edition burger. It packs a toasted Sullivan Street Bakery bun with a grass-fed beef, Red Top Farms chuck brisket- and sirloin-blend patty, Italian Fontina Val d’Aosta cheese, sautéed porcini mushrooms, salsa Genovese, oven roasted shallots, and a gratuitous amount of summer truffles. As you’d expect, this culinary masterpiece is the brainchild of none other than Macchialina Managing Partner and Executive Chef, Michael Pirolo. Reservations are recommended and can be made by calling 305.534.2124. There are a limited number of burgers each night, so it’s important to reserve your burger when you reserve your seat.
Wednesday, November 7: One Year Anniversary Dinner at Three
James Beard Award-winning chef, Norman Van Aiken has a restaurant in Wynwood, Three {50 NW 24 Street, Wynwood; 305.748.4540}, and this Wednesday, it’s celebrating its first anniversary! Kicking off with a cocktail reception, this five-course wine-pairing dinner will have all the cooking styles and flavors Chef Norman is known for. Prepared by the man himself, the menu will include: Key West Pink Shrimp Moqueca with vadouvan farofa, Jamison Farm Lamb and Carrot Pibil with sheep’s milk yogurt and spiced lamb jus, and Maitake Mushroom BBQ with Florida rice congee and burnt onion dashi, to name a few. Tickets are priced at $175 per person and can be purchased here.
Friday, November 9: Le Dîner en Blanc
Every foodie knows about Le Dîner en Blanc, and this Friday, it’s coming back to Miami! This exciting, “secret” event doubles as one of the world’s chicest dinner parties. Like it does in every city, in-the-know locals who are lucky enough to get on the list will gather at a secret meeting location—dressed in all-white and carrying white tables, chairs and table settings—and make their way to a public space of the organizer’s choosing. (Participants never know where it is until they get there!) Then, to the innocent bystander, it all happens like a dream. Everyone sets up their tables, pulls out their own food, and within minutes, the empty space turns into a giant dinner party. With the wave of a napkin, everyone begins dining together; and when sparklers are lit, those same diners start to mingle and dance. When the night ends, as if it were all imagined, every guest picks up everything they brought with them, including their trash, and leaves the space looking like no one was ever even there. Voilà! Full details about the event’s rules and regulations can be found here.
Happy dining!
By Jennifer Agress | Miami Editor
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