Created by new Beverage Director Michael Loomis, the new Fare Thee Well cocktail at MR CHOW {2201 Collins Avenue, Miami Beach; 305.695.1695} is equal parts cozy and refreshing. Get it at MR CHOW and, when you love it, come home and make one for yourself. We’ve got the recipe, below!
Here’s how it’s made:
Mix two ounces bourbon, 1/2 ounce Giffard Apricot, 1/2 ounce Giffard Orgeat, 1/2 ounce lemon juice, and two dashes Fee Brothers Old Fashioned Bitters in a shaker. Shake well. Pour into a chilled glass with ice cubes, leaving one inch of space at the top. Garnish with a dehydrated orange wheel and black cherry.
Happy dining!
By Jennifer Agress | Miami Editor

Spanish Egg & Potato Omelet from TATEL

serves 8
Ingredients
6 c yellow onions, thinly-sliced
2 1/2 c olive oil, divided
6 c Yukon Gold potatoes (about 2 lbs), thinly-sliced
6 large eggs
2 1/2 tsp table salt
1/2 tsp black pepper
2 Tbsp fresh chives, chopped
Method

Cook onions and three tablespoons of oil in a large, nonstick skillet over medium-high heat, stirring occasionally until onions caramelize. This should take about 30 or 35 minutes. If needed, add water, one tablespoon at a time, to prevent burning. Transfer onions to a large bowl. Add potatoes and remaining oil to the skillet, over medium heat. Cook, stirring occasionally, until potatoes are tender; for about 15 or 20 minutes. Drain oil from potatoes into a metal bowl. Save the oil. Add potatoes to the bowl of onions. Cool for about five minutes. Whisk eggs in a medium bowl, and sprinkle with salt and pepper. Add eggs to potato mixture. Stir until well combined.
Add three tablespoons of reserved oil to skillet over medium-high heat. Add potato and egg mixture, and flatten with a spatula. Cook, stirring often, until mixture starts to set, for about two or three minutes. Continue to cook, without stirring, until golden brown on the bottom, for 10 or 12 minutes. Cover the skillet with a plate. Flip omelet out of skillet. Slide the omelet back into the skillet, and cook the other side until it is crispy and browned, for about four or six minute. Add more oil if the omelet starts to stick.
To serve: Transfer the omelet to a serving plate and sprinkle with chives. Serve warm or at room temperature.
Enjoy!

Steak Marinade from Quality Meats Miami Beach

Ingredients

7 Tbsp garlic, finely-chopped
8 Tbsp sugar
24 Tbsp oyster sauce
3 Tbsp fish sauce
1/2 Tbsp ground pepper
6 Tbsp soy sauce
Method
Mix the ingredients together.
To serve: Marinade either a skirt, flank, or flat iron steak for at least an hour. Grill steak for two or three minutes on each side.
Enjoy!