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    Cook like a star at Home

    To give diners a peek inside and experience the dishes their favorite celebs enjoy most when in Miami, these star chefs at hotspot restaurants are unveiling their recipes so home cooks can attempt them without the ever so present Hollywood judgy side-eye 馃檪

    Seaspice
    Aushak Dumplings by Executive Chef Angel Leon

    Celebrity who loves this dish: Justin Bieber

    INGREDIENTS
    WEIGHT/ AMOUNT
    Dumpling
    4 ea
    Lamb ragu
    3 oz
    Feta sauce
    2 oz
    Paprika
    scattered
    micro herbs
    pinch
    Mint, dried
    scattered
    METHOD OF PRODUCTION
    Steam dumplings.
    Warm up the lamb ragu.
    Spoon the feta sauce on the plate, place the dumplings on top, spoon the ragu.
    Finish with dried mint, paprika and micro herbs
    SUB RECIPE
    DUMPLING
    INGREDIENT
    WEIGHT/ AMOUNT
    dill
    .25 #
    flowering chives
    3 #
    Leeks
    2 #
    cilantro
    .25 #
    Corriander Seed, Ground
    3-4 TBS
    Salt/Pepper
    t/t
    METHOD OF PRODUCTION
    1. Rough chop dill, slice flouring chives small, brunoies leeks, rough chop cilantro
    2. Sweat ingredients
    LAMB RAGU
    INGREDIENT
    WEIGHT/ AMOUNT
    Lamb, ground
    5 #
    Yellow split peas (soaked)
    2 cups
    Onion, yellow (large)
    4 ea
    Garlic
    8 cloves (4 oz)
    Tomato, whole canned, crushed, strained
    5 cups
    Cumin
    1 TBS
    Ground Corriander Seed (good quality)
    2 TBS
    Salt/Pepper
    t/t
    Tumeric
    1 tsp
    METHOD OF PRODUCTION
    1. Soak the yellow lentils under water for at least 1 hour
    2. In a large sauce pan heat 4 TBS of olive oil, add garlic and onion. Sweat
    3. Add the tumeric, corriander, cumin, ground lamb and tomatoes
    4. Cook for about 20-25 minutes
    FETA SAUCE
    INGREDIENT
    WEIGHT/ AMOUNT
    Feta
    8 oz
    Yogurt
    1 ct
    Garlic
    3 ea
    salt
    t/t
    METHOD OF PRODUCTION
    1. In a vita-mix combine feta, yogurt, garlic and salt
    2. Blend until a vortex forms
    3. Blend until smooth and starain

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    D脭A
    Ceviche Traditional by Executive Chef Carlos Estarita

    Celebrity who loves this dish: Audrina Patridge

    Recipe:
    Always use fresh market fish.
    Leche de tigre base
    路 250g lime juice
    路 8g garlic
    路 6g ginger
    路 50g red onion
    路 6ea cilantro stems
    路 30g celery
    路 3ea aji limo no seeds
    路 9g kosher salt
    路 110g fish
    路 210g ice

    Procedures:
    路 Get all veggies and fish trim and cut into small rough chunks, season with salt
    路 Keep mix in bowl over ice. (must remain cold at all times.
    路 Squeeze lime juice. (first press only)
    路 Add lime juice to mix and add ice let marinate for about 5min.
    路 Puree mix in about half of the liquid but only pulse about 3-5 times
    路 Strain with chinois and combine with rest of liquid.
    路 Leche de tigre is ready, keep cold at all times

    To finish ceviche:
    路 Diced raw fish season well with sea salt
    路 Let sit for approx. 2 min
    路 Add chopped cilantro and aji limo
    路 Add leche de tigre to cover fish and let sit for approx. 2 min
    路 Place in bowl and garnish with canchas, choclo, sweet potato and red onion

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    Villa Azur
    Roasted Dates by Executive Chef Erwin Mallet

    Celebrity who loves this dish: Darren Criss

    Serving: 4 people

    Ingredients:
    36 pitted dry dates
    12 slices of Bayonne Prosciutto
    Manchego cheese: 4oz
    Honey: 陆 tbl spoon
    Heavy cream: 1 cup

    Melt half the Manchego cheese with the cream in a saucepan, salt and pepper, boil and then mix everything together in a blender.
    Put aside in a cooler
    Stuff the dates with Manchego cheese: 2gr per date
    Wrap the dates 3 by 3 with one slice of Bayonne prosciutto

    Bake the dates in an oven at (400F) for 4 minutes, then top the dates with honey and re-bake for 1 minute.

    Plate and serve with the dressing on the side

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    Brasserie Azur 鈥 Braised Beef Short Ribs by Executive Chef Erwin Mallet

    Celebrity who loves this dish: New England Patriot鈥檚 Rob Gronkowski

    For 4 pax

    Beef short ribs: 3lbs
    Fresh Florida orange juice: 1 liter
    Florida orange: 2pc
    Veal stock: 1 liter
    Fresh ginger: 1oz
    Salt & pepper
    Smoked paprika: 10gr.
    Honey: 2oz.
    Onion: 1pc
    Carrots: 1pc
    Garlic: 1pc
    Thyme: 1 bunch
    Rosemary: 1 bunch
    Leeks: 1pc
    Celery: 1pc

    For the side:
    Mashed potatoes
    Yuckan gold potatoes: 2lbs.
    Milk: 录 liter
    Butter: 4oz.
    Salt & pepper

    Saut茅ed spinach
    Spinach: 8oz.
    Garlic: 10gr
    Olive oil

    The day before start to season your meat with the salt, pepper, ginger (ground), paprika and brush with the honey
    Stock your short ribs in a container and cover the meat with orange juice
    Marinate for 12 hours minimum
    Clean and cut all of your vegetables (carrots, leeks, onion, celery, garlic)
    Preheat the oven to 325 degrees
    Take your meat out from marinating and dry a little bit on a towel.
    In a brassier, pan-sear the meat on a high temperature (1 min on inch side) and the meat should begin to caramelize
    Put your meat on a tray and in the same brassier, pan roast all of your vegetables and top with the meat. Re-cover with the marinate and veal stock.
    Add thyme and rosemary & boil for 2 minutes, cover with a lid and cook in the oven for 3h30minutes.

    For the mashed potato:
    Clean the potato and put in a pan with water and salt and cook for 1 hour on a medium temperature
    Warm your milk and start to peal the potato, mash your potato with the grounder and add the milk. Correct the seasoning with the salt and add all the butter (It will be better if your butter is precut on a small cube and very cold)

    Zest your oranges and blanch them 3 times
    Mix the zest with brown sugar and 1 cup of water and cook all until the zest is a confit but not caramelized

    When your meat is ready, take it out of the juice and portion 8 oz. to 10 oz.
    Reduce the cooking juice until a slightly thick sauce is obtained and strain all

    Sear your meat until a good color and deglaze with the sauce
    Saut茅 your spinach with garlic salt and pepper
    And start to plate in a pasta bowl (it鈥檚 better and more gourmet)
    Start to plate with the mashed potato in the middle, topped with the spinach,
    Put your meat on the spinach and be generous with the sauce all around the mash
    Use you orange zest confit and decorate your meat with it
    It鈥檚 ready to eat. Bon app茅tit !