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Shrimp Linguine from Seaspice

serves one
5 Jumbo shrimp, peeled and deveined
6 oz fresh linguine (dry linguine can be substituted)
2 garlic cloves, sliced thin
1 shallot, sliced thin
1 oz Parmesan cheese, grated
1/2 lemon, zested
1/2 lemon, juiced (plus one squeeze of lemon juice, for garnish)
1 plum tomato, peeled and diced
Pinch of crushed red pepper
3 oz white wine
2 oz olive oil
3 oz shrimp or chicken stock
3 oz butter
Salted boiling water
Salt and pepper, to taste
1 oz chives, chopped, for garnish
Salmon roe, for garnish

Add one ounce olive oil to sauté pan and sear shrimp on both sides. Remove shrimp from the pan. Add another ounce of olive oil, along with the garlic, shallot, tomato, crushed red pepper, and lemon zest. Lightly sauté until sauce is translucent. Deglaze the sauce with white wine and let it reduce by half. Add stock and let the sauce reduce by another half. Add salt and pepper. Let it sit.
Cook fresh linguine in salted boiling water for three minutes, or if using dry pasta, for 11 minutes. Drain. Coat the cooked linguine with butter. Add shrimp back to the sauté pan with the sauce, then combine that with the buttered linguine, lemon juice, and Parmesan cheese in a serving bowl. Twirl the pasta mixture, adding in excess shrimp and sauce while you do.
To serve: Garnish with chives, a fresh squeeze of lemon juice, and salmon roe. Serve warm.
Seaspice is located at 422 NW North River Drive.


The Bazaar Cuban Coffee Churrasco

Cuban Coffee Churrasco from Chef de Cuisine Tito Vargas of The Bazaar
serves four


2 Tbsp brown sugar
ƒ2 Tbsp kosher salt
ƒ6 Tbsp ground coffee
2 Tbsp ground black pepper ƒ
1 tsp ground coriander
2 tsp garlic powder
2 tsp onion powder
4 4oz skirt steaks
1 c brewed coffee
2 Tbsp unsalted butter
4 fresh passionfruits, seeds and pulp only ƒ sea salt and black pepper, to taste
6 scallions, cut in half lengthwise ƒ 2 Tbsp olive oil


In a small bowl, mix the first 7 ingredients together well and rub all over the skirt steaks. Let the steaks marinate for at least 1-1/2 hours.

Meanwhile, heat the coffee over medium heat. Let the coffee simmer and reduce until it is a thick enough consistency that it coats the back of a spoon, about 10 minutes. Set aside.

In a separate small saucepan, heat the unsalted butter over medium heat. Remove the pan from the heat when the butter starts to brown, about 5 minutes, and mix in the passionfruit seeds and pulp. Season with salt to taste, and set aside.

After the steaks have marinated, preheat a grill to medium-high. Grill the steaks until medium-rare, about 3-4 minutes on each side. Set aside to rest. Rub the scallions with olive oil and grill them until lightly charred, about 2 minutes on each side.

Place each steak on a plate and arrange 3 scallion halves on top of and around the steak. Place a drop of the coffee reduction on top and spoon the passionfruit sauce around the plate before serving.

eggs lido

Lido Restaurant & Bayside Grill at The Standard Spa, Miami Beach is known for deliciously healthy fare. Think sprouted grains and beans, fresh vegetables, and the masterful technique of Executive Chef Mark Zeitouni to make it all ever so tasty. Here, Zeitouni guides us in giving eggs Benedict a nutritious makeover with asparagus and a Greek yogurt sauce.

Eggs Lido with Yellow Tomato Béarnaise from Executive Chef Mark Zeitouni of Lido Restaurant & Bayside Grill at The Standard Spa, Miami Beach
serves two


Yellow tomato béarnaise:
4 yellow tomatoes
3 Tbsp sugar
olive oil
salt and pepper to taste
1/4 c finely chopped shallots
1/4 c apple cider vinegar
1 c Greek yogurt
2 sprigs finely chopped tarragon

Eggs Lido:
8 c water
1/3 c apple cider vinegar
salt and pepper
4 eggs
16 pencil asparagus
8 slices of smoked salmon
1/2 c yellow tomato béarnaise


For the béarnaise: Preheat oven to 350 degrees. Cut and quarter tomatoes and place in a large bowl. Stir in 1 tablespoon of sugar, enough olive oil to coat tomatoes, and salt and pepper to taste. Roast on a roasting rack for 35 to 45 minutes, or until tomatoes have a deep-roasted charred color. While tomatoes are cooking, preheat a saucepan and cook shallots. Add the remaining sugar and vinegar and bring the shallot mixture to a boil. Cook mixture until 90-percent of liquid is reduced. Allow the tomato and shallot mixtures to cool completely before proceeding.

Once mixtures are cool, purée roasted tomatoes in a blender until smooth. Place in a heatproof bowl and add shallot mixture, along with yogurt and tarragon. Mix completely and add salt and pepper to taste. In a shallow pot, bring water to a simmer, then reduce heat to low. Heat béarnaise over warm water while stirring gently until warm. Don’t let the mixture become too hot or this yogurt-based sauce will break. Set aside and keep at room temperature.

For the eggs: In a shallow pot, bring water to a simmer over medium heat. Add the apple cider vinegar and a good pinch of salt to the water to season. Once water is at the cusp of a boil (little bubbles start to form on the bottom of the pot), turn the heat down to low. Crack eggs gently into the hot water, keeping them separated from each other. Allow the albumin to set and turn solid white. Cook to desired preparation; a soft poach occurs after 2 minutes, and hard after 4. Remove the cooked eggs using a slotted spoon and place them on clean kitchen towels to drain off excess liquid.

Immediately add the asparagus to the poaching water and cook until they turn florescent green. This should take no longer than 1 minute.

To serve: On each plate, arrange 2 separate stacks of 4 pencil asparagus. Layer 2 slices of smoked salmon folded over each stack of asparagus. Top with 1 poached egg at a time. Once you have assembled the stacks, gently spoon the warm tomato béarnaise over the eggs. Serve immediately and enjoy.