• Friday, November 27, 2020

Miami Recipes

Cooling Your Jets in Miami
By , Cooling Your Jets Contributor
November 29, 2011

Thankfully, the food in Miami isn’t as full of hype as LeBron’s decision, and it certainly won’t be a disappointment. The city’s Caribbean vibe extends past the aqua blue ocean and influences almost every aspect of its cultural life, including the music emanating from the bars and the sophisticated Nuevo Latino cuisine. The energy of the city is nonstop and this, too, translates to the plate. Spicy, fresh, and creative dishes are on the menu in this restaurant-lover’s town.



Superfine sugar

16 mint leaves, crushed or julienned

5 oz light rum

2 tablespoons simple syrup

5 tablespoons lime juice

6 oz seltzer water

2 lime wedges


Nothing seems to quench our thirst better after a day on the beach or boat than the sweet and tart tang of a mojito. Even after spending hours poolside on the hottest day of the year, when we’re tempted to order room service and have a quiet night relaxing in our hotel room, a strong mojito can magically revive us and gets us ready for a social evening out.

Yields: 2 servings

Dip the rims of 2 (12 oz) cocktail glasses in water and then in sugar. Add ice to both glasses. In a chilled cocktail shaker, add mint, rum, simple syrup, lime juice, soda water, and ice. Shake vigorously for 30 seconds. Divide evenly between glasses and serve with a lime wedge. 

Crispy Rock Shrimp With Grilled Asparagus


1 1/2 cups all-purpose flour

1 1/2 cups cold beer (not dark)

1 large egg, beaten

2 quarts canola oil

1/4 teaspoon cayenne

1 1/2 lbs. rock shrimp, peeled and deveined

1 lemon, zested and juiced

2 tablespoons extra virgin olive oil

1 lb asparagus, trimmed

Kosher salt and black pepper, to taste


These small, fried shrimp have a crisp batter, a juicy interior, and are a perfect appetizer for cocktail hour. The grilled asparagus take on a meaty flavor when grilled. Don’t be shy about seasoning both the shrimp and asparagus – salt and pepper elevate the dish, and it will just seem bland without it.

Yield: 4 servings

In a medium bowl, mix together flour, beer, egg, and cayenne. Cover with Saran wrap and refrigerate for 30 minutes.

Preheat grill to 375˚F. Drizzle oil over asparagus and mix well. Season with salt and pepper. Grill asparagus until slightly charred but still crisp, about 4–5 minutes total.

In a medium saucepan, heat oil to 375˚F.  Pat shrimp dry and add to batter. Coat well. Shake off excess batter from shrimp and add to hot oil one at a time. Working in batches, cook 1/4 of shrimp at a time. Fry until shrimp is light golden brown, about 3 minutes. Remove from oil, drain on a paper towel, and season with salt immediately.  Cook remaining shrimp and add juice and zest on top before serving. 

Grilled Mahi-Mahi With Mango-Pineapple Salsa


¾ cup extra virgin olive oil

4 mahi-mahi filets

1 1/2 tablespoons fresh ginger, minced

2 tablespoons garlic, minced

1 mango, diced small

1/2 pineapple, diced small

1 red pepper, diced small

1/2 jalapeno, diced small

1/2 red onion

2 tablespoons cilantro, minced

2 tablespoons parsley, minced

Kosher salt and black pepper, to taste


In a city of beautiful people, no one wants to slip into a swimsuit after a heavy lunch of greasy fries and a burger (as good as it sounds). This is the perfect warm-weather midday mealit’ – s delicious, easy to make, and the salsa is so addictive you’ll find yourself adding it to everything in sight. Don’t overcook the mahi-mahi or else it will dry out, and feel free to substitute swordfish or tuna if you prefer.

Yield: 4 servings

In a large bowl, add ginger, garlic, and 1/2 cup oil and mix well. Coat mahi-mahi filets with oil mixture on both sides, cover with saran wrap, and refrigerate for 1 hour and up to 4.

In a medium bowl, add mango, pineapple, red pepper, jalapeno, red onion, cilantro, and parsley. Mix well. Add 3–4 tablespoons of oil and season with salt. Mix again, wrap, and refrigerate until serving.

Heat grill to 375˚F. Wipe as much of marinade off fish as possible and season with salt and pepper. Grill fish until it is just opaque in center, about 5–7 minutes per side. Serve with salsa and coconut rice, if desired.

Coconut Rice With Cilantro


2 cups coconut milk

1 cup jasmine rice

2 tablespoons extra virgin olive oil

2 tablespoons cilantro, minced

1 tablespoon unsalted butter

kosher salt, to taste


After tasting this dish and falling in love, no one ever believes how easy it is to make. We tend to keep a few cans of coconut milk and rice in the cupboard at all times, since it’s a great fallback when the fridge is bare. If you’re a huge fan of coconut and you’re looking for a little crunch, then bake some sweetened coconut in the oven and toss it on top.

Yield: 4 servings

In a medium saucepan, bring coconut milk to a boil. Add oil and rice and boil for 1 minute. Stir well. Reduce heat to simmer, cover tightly, and cook for 15 minutes, until most of liquid is absorbed and rice is tender. Fluff rice with a fork, add butter and cilantro, and season with salt.

Key Lime Bars


1/2 lb. unsalted butter, at room temperature

1/2 cup sugar

2 cups all-purpose flour

Pinch of salt

5 extra-large eggs, at room temperature

2 3/4 cups sugar

3 tablespoons key lime zest

1 cup key lime juice

1 cup all-purpose flour

confectioners’ sugar, for dusting


The lime filling is so rich and thick in these bars that they almost resemble a tart or pie. Save yourself some time and use a juicer, or 15 minutes will slip by and you’ll still be trying to squeeze the last bits from each lime.

Yield: 25 pieces

In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes.  Add flour and salt and combine until just mixed. Scoop out dough and place on a lightly floured cutting board. Form the dough into a disk and press it into a 9x13x2-inch baking sheet. Chill for 30 minutes.

Preheat oven to 350˚F. Bake crust until light golden brown about 13–15 minutes. Remove from oven and allow to cool.\

In a large bowl, add eggs, sugar, zest, juice, and flour and mix well. Pour on top of shortbread crust and bake for 25-30 minutes, until filling is set. Remove from oven and allow to cool. Cut into pieces and dust  with powdered sugar.

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