Beer, Chorizo & Beef Chili Recipe

December 13, 2014 Keto Friendly Recipes

Beer, Chorizo & Beef Chili Recipe

This chili recipe is packed with tons of rich flavor! From the Spanish chorizo to the IPA beer this chili will knock your socks off. I love making this recipe when the weather is cold. I've been making this chili every winter for years and it's a family favorite.

This recipe was a chaotic creation for me where I wanted chili but also had to find a way to use up some chorizo before it went bad. The addition of beer was a fluke as I was drinking some while playing with this recipe and it spilled into the pot.

Why you'll love this chorizo chili

The combination of spicy chorizo and rich beer creates an incredibly deep, complex flavor that develops even more the next day
Beer adds a subtle malty sweetness and helps tenderize the meat, making the chili extra hearty and satisfying
It's perfect for meal prep - this chili actually tastes better after sitting in the fridge for a day or two as the flavors meld together
The versatility is amazing - serve it over rice, with cornbread, topped with cheese, or use it for chili dogs and nachos
Chorizo brings built-in seasoning and spices, making it easier to achieve great flavor without measuring lots of different spices
It's a crowd-pleasing twist on traditional chili that feels both familiar and excitingly different
The beer helps create a silky, rich texture that coats your spoon perfectly
It's incredibly forgiving and adaptable - you can adjust the heat level, add beans or not, and use different types of beer to suit your taste

Ingredients Needed

Olive oil
Ground beef
Spanish chorizo
Yellow onion
Garlic
Unsalted black beans
Fire-roasted diced tomatoes
Red kidney beans

Serrano pepper
IPA beer
Chili powder
Cumin
Salt
Sugar
Black pepper
Red pepper flakes

How to make this beer and beef chili

Heat oil in a large dutch oven over medium-high heat. Add the ground beef, chorizo onion, serrano pepper, garlic and a pinch of salt. Cook until all the beef and chorizo has browned. Drain about half the excess fat once cooked through.

Once you have drained the excess fat from the cook meat, add the remaining ingredients including the pureed tomatoes and stir to combine.

All of the chili ingredients in the dutch oven

Cover and bring to a boil over medium heat, takes about 20 minutes. Once boiling drop the heat to low and cook for 60 minutes, stirring occasionally. Taste, and season with additional salt and pepper if need be.

chorizo beer and beef chili in a dutch pot

What's a good topping for this chili?

Although this recipe is delicious on it's own, some topping ideas include:

cheddar cheese
green onions,
sliced serrano peppers
sour cream
crackers (oyster, cheez its or saltines)
diced onions

Variations and substitutions for this chili recipe

If you prefer a thinner consistency, you can add a half cup of beef broth or more beer.
No Beans: if you don't care for beans in your chili, you can just omit that ingredient altogether.
Instant Pot Beer, Chorizo & Beef Chili: brown the beef, onion, serrano pepper and garlic in the Instant Pot set at the Saute setting. Drain off the fat, then add the remaining ingredients. Cover and cook on meat/stew for 25 minutes
For a spicy pot of chili, add more serrano pepper.

chili topped with sour cream and fresh serrano pepper

Storage instructions for this beer chili

Refrigerator Storage:

Allow chili to cool completely before storing
Transfer to airtight containers within 2 hours of cooking
Store in refrigerator for up to 4-5 days
Divide into smaller portions for easier reheating

Freezer Storage:

Freezes exceptionally well for up to 4-6 months
Use freezer-safe containers or heavy-duty freezer bags
Leave about 1 inch of headspace for expansion
Label with date and contents
Consider portioning into individual servings

Reheating Guidelines:

Stovetop: Heat over medium-low, stirring occasionally and adding liquid if needed
Microwave: Heat in 2-minute intervals, stirring between each
Slow cooker: Reheat on low for 2-3 hours
From frozen: Thaw overnight in refrigerator before reheating

Safety Notes:

Never refreeze previously frozen chili
Don't leave at room temperature for more than 2 hours
If chili seems too thick when reheating, add beef broth or beer
Stir well when reheating as beans may have settled
Check for any off-odors or unusual appearance before serving

Check out these other delicious soups

October 27, 2014 Restaurant Reviews

Andiamo! Brick Oven Pizza: A Love Story.

If I had to pick the best all-around pizza joint in Miami, I would probably say Andiamo! Brick Oven Pizza. However, that wasn't the case a couple of years back. I started going to Andiamo about 5-6 years ago when I was dating some pendejo and he introduced me to the place. It was an instant attraction (with the pizza, not the pendejo). I even celebrated my 26th birthday there. A futile attempt to hold onto my fleeting youth with an old school pizza party decked out with My Little Pony hats and whistles #DontHate. It was equal parts pathetic, nostalgic and fun. When the relationship (with the pendejo) went sour, so did my adoration for Andiamo. It was no longer the best place for a pizza date, but a painful reminder of love lost. My love for Andiamo somehow turned into distaste and I stopped going completely. When people would suggest going there, I'd automatically bark back with, "Fuck that place, Andiamo sucks!" I'd say this not because their food was bad or because their service was horrible, but because of the emotional value Andiamo had developed and what the place now represented.

Fast forward to about a year and a half ago when my best friend and I were trying to think of where to have dinner. He suggested Andiamo and I said, "FUCK NO." To which he replied, "Para de comer tanta mierda and lets go. Find your big girl panties, put them on and enjoy the god-damn pizza." Like a scolded child, I begrudgingly agreed to go. We walked up to the restaurant and nothing had changed, the out door seating with picnic tables, the giant tv screen hanging between two palm trees, it was all the same. I could start to feel a knot in my stomach and for some reason I couldn't shake the panic that I might bump into my ex. Then I realized, I was the pendeja. Not him. I had given him so much power that he even dictated where I ate even years after the relationship had ended. My best friend was right, I was comiendo mierda.

With that realization a sudden weight was lifted off my shoulders and then a resounding calm. Just like that, I was back to loving the pizza at Andiamo. My personal favorite isn't exactly on the menu, a secret menu item of sorts. It's the Quattro Formaggi pizza with tomato sauce. The pizza normally comes topped with Parmesan, Mozzarella, Ricotta and Gorgonzola cheeses as well as garlic and basil. It tastes great on its own, but adding the tomato sauce just makes it a hundred times better and balances it all out.

Quattro Formaggi with Sauce

Another favorite is the Genovese pizza with rosemary potatoes, pancetta, onions, garlic, mozzarella and gorgonzola cheese. It's magical and insanely filling. It's like an epic baked potato laid out on a pizza. One slice is usually enough for me, which means breakfast for the next few of days #SinPena.

Genovese Pizza

The Brooklyn Special pizza comes topped with pepperoni, caramelized onions, roasted peppers, tomato sauce and mozzarella cheese. This is a slightly more classic take on pizza, but the quality of the ingredients used at Adiamo is what makes a world of difference. The bright colored peppers burst both visually as well as with fresh flavor. The pepperoni has a slightly spiciness that ties in perfectly with the onions and peppers.

Brooklyn Special

Another great pizza at Andiamo is their Bella Bambina. Pancetta, caramelized onions, tomato sauce, smoked gouda and mozzarella cheese. The smokey flavor from the gouda and pancetta combine perfectly.

Bella Bambina

Another favorite of mine is the Popeye pizza. The pie comes with spinach, basil, fresh mozzarella, ricotta, sliced roma tomatoes and tomato sauce. This pie is amazing, simple and deceptive. I like to lie to myself by saying, "Bro, this pizza has spinach. So it's like, totally good for me." I really like the bubble of denial and delusion I've built for myself, so please don't pop it.

Popeye pizza

Maybe you're in the mood for some balls in your mouth. That's cool. Andiamo has some tasty meatballs that I encourage you to try. They're not the best meatballs you'll ever have, but they're surely above average and will hit the spot.

Meatballs

Andiamo also offers a meatball sub which interestingly enough, I'm not a fan of. Maybe it's the complete lack of sauce that makes the sub so dry and all-around undesirable. They offer paninis, but I've never tried any of them. They also serve salads, but fuck you if you come to this place and get a damn salad. I mean, SERIOUSLY? If you come to Andiamo you must get a pizza #DASSIT. Take your pick, I've never had a mediocre pizza at Andiamo. Every pizza I've ever gotten has always been absolutely delicious. So if you've never been, now is the time to go!

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Restaurant Info:
Andiamo! Brick Oven Pizza
(305) 762-5751
5600 Biscayne Blvd
Miami, FL 33137
http://www.andiamopizzamiami.com/

September 22, 2014 Breakfast Recipes

Homemade Dunkaroo Dip Recipe

I've reached an age where I can say, "Back in my day..." and no one really flinches because I'm getting old. I grew up in the 90's, before social media, cell phones and an easily accessible internet. A child's popularity was based on what kind of snacks you brought to lunch and if you had the newest Lisa Frank gear, not how many followers you had on Instagram. In the mid nineties at my elementary school, only nerds brought fruit to lunch. I mean seriously who would bring apples or grapes to lunch?! The "cool kids" brought cookies, fruit roll-ups, chips, gushers, dunkaroos and anything sugary that could then be used to barter with classmates. How things have changed.

Many of those mid-nineties snacks are no longer made, much to the dismay of older millennials. So we've turned to DIY versions of these nostalgic treats. There have been several recipes posted online of homemade dunkaroo dip and coupling that with my current waffle obsession, my wheels started turning. I started playing around and I made graham cracker flavored waffles topped with my version of dunkaroo dip and sprinkles.

This homemade dunkaroo dip brought me back to my childhood in the 90's. I decided to bougie them up and instead of serving with graham crackers, I made graham cracker inspired waffles. You can always just omit the waffle part of the recipe and just make the dip to enjoy with your favorite cracker (nilla wafers, shortbread, etc).

What is dunkaroo dip made of?

This homemade dunkaroo dip is made by combining the following ingredients:

Funfetti cake mix
powdered sugar
vanilla yogurt
heavy cream
sprinkles

How do you store your dunkaroo dip?

You can store this in an air-tight container inside your refrigerator for up-to 4 days.

September 2, 2014 Cookie Recipes

Banana Nutella Swirl Whoopie Pie Recipe

I love bananas, they're healthy, sweet and a good source of potassium. What I don't like is how quickly they go bad. I find myself freezing them or baking them much faster than I can eat them. You can only make so many banana nut muffins or banana protein shakes before you become completely sick of them. So I changed it up with these banana bread Nutella whoopie pies.

I started playing around in the kitchen and I decided to mix banana and Nutella, because duh. Then, I got tired of muffins and decided to try making whoopie pies, because why the hell not?! Thus creating banana bread Nutella whoopie pies.

Are whoopie pies cakes or cookies?

These banana bread Nutella whoopie pies are made using an altered banana bread recipe. Whoopie pies are like small, hand-held cake sandwiches. They may be shaped like cookies, but they're definitely cakes.

What if you don't like Nutella?

Although It's hard to imagine someone not liking Nutella, I know it happens. This recipe would also be great with peanut butter or biscoff spread instead. Simply swap out the the Nutella in the recipe for your spread of choice.

How to store your whoopie pies?

I recommend storing your banana bread Nutella whoopie pies in an airtight container for up to 3 days in your refrigerator.

July 28, 2014 Restaurant Reviews

Stephen's Restaurant: Great Jewish Deli In The Middle Of Hialeah

Over the last couple of decades, Hialeah has become synonymous with bad traffic, chongas and Cubans. Flashback to a few decades back and Hialeah was an up-and-coming town with a dignitary attracting race-track and a burgeoning garment district. The garment district was located in the south east corner of Hialeah and was mostly run by families of Jewish decent. However, like locusts, us Hispanics invaded Hialeah and made the town our own. The one-time garment district is now overrun with thrift stores and auto-body shops with plans to be turned into an art district. The only thing that has survived in the area is Stephen's Restaurant, a 60 year old Jewish deli. Yep, you read that right. A Jewish deli in Hia-fuckin-leah.

I've been going to this place on and off for the last ten years. It's only open Monday through Friday 8am-4pm and it is the only place in Hialeah where the majority of diners will be anything except Hispanic. The mere existence of this place is a well kept secret, even to people who grew up in this city. Walking in you suspend reality and are no longer in 2014, instead you're somewhere in the early 1980's. Formica errthang, even formica wood panels on the walls. It's a well preserved time capsule.

Before you even get your menu you get a dish full of freshly made coleslaw and a piece of challah bread. So what do you eat when you come to Stephen's? A sandwich. The question then becomes which sandwich? Well my personal favorite is the pastrami, particularly their Grilled Rachel and at $10.50 it's one of the most expensive dishes on the menu. It consists of their homemade pastrami topped with sauerkraut, Swiss cheese, thousand island dressing on rye bread and a pickle on the side. Absolutely delicious, the pastrami is piping hot and practically melts in your mouth.

Challah roll

Grilled Rachel

Maybe you're not in the mood for pastrami, in that case go for the corned beef and get their Grilled Reuben. Almost identical to the Grilled Rachel, but switch out the pastrami with their house-cured corned beef. Their corned beef is perfectly seasoned and tender.

Maybe you're looking for something a little heavier than a sandwich, then may I suggest a patty melt? Their patty melts come topped with tons of grilled onions, Swiss cheese on rye bread. The patty melt comes with a side of french fries, but if you can, switch them out for onion rings of potato latkes. Since their fries are cooked in the same oil as their onion rings, the fries tend to taste a lot like onions. Their patties are homemade and I was assured they make their own ground beef mixture, no frozen patties here.

Patty Melt

Aerial View Of The Patty Melt

Potato Latkes

Perhaps you're in need of something light or are fighting a cold. How about some Jewish penicillin? Stephen's also offers some delicious Matzo Ball Soup. Light and flavorful broth with a basic mirepoix, noodles and classic matzo ball. Simple, but it hits the spot when you're sick and in need of some comfort food.

Matzo Ball Soup

Matzo Ball Soup

One dish I don't recommend is their French Dip sandwich. Sure it's huge, but it's tasteless #ThatsWhatSheSaid. The roast beef is completely unseasoned and the plate is just unappetizing. Skip this one, if at all possible.

French Dip

The service at Stephen's has always been wonderful and attentive. Most of the waitstaff is on a first name basis with their regular lunch customers and are all eager to make suggestions. Daily specials such as Philly cheesesteak sandwiches, mango chicken wraps and meat loaf are all popular amongst diners. This little piece of Hialeah history is a must for natives and for fans of good pastrami.

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Restaurant Details:
Stephen's Restaurant
(305) 887-8863
1000 E 16th St
Hialeah, FL 33010
www.stephensofhialeah.com

June 25, 2014 Cookie Recipes

Dark Chocolate Dipped Peanut Butter Sandwich Cookies Recipe

These amazing peanut butter sandwich cookies have been a staple in my house for nearly 20 years. I make them atleast twice a year and they're absolutely delicious. From the rich and creamy peanut butter filling, to the crisp cookie and velvety dark chocolate, these cookies are always a hit.

Why you'll love these cookie sandwiches

They combine sweet and salty flavors in every bite.
The rich dark chocolate balances the creamy peanut butter perfectly.
The cookies are buttery, tender, and full of nutty flavor.
The peanut butter filling is smooth, luscious, and melts in your mouth.
The dark chocolate dip adds a beautiful, bakery-style finish.
Easy to make ahead and perfect for gifting, holidays, or indulging anytime.

Ingredients needed for these peanut butter cookies

For the cookies:

Unsalted butter
Creamy Peanut Butter
White Granulated Sugar
Dark Brown Sugar
Large Eggs
Vanilla Bean Paste
All-Purpose Flour
Baking Powder
Vanilla Instant Pudding Mix
Salt

Instructions on how to make these chocolate dipped cookies

Preheat oven to 375 degrees and line to baking sheets with parchment paper. In a medium sized bowl, combine the flour, baking soda, vanilla instant pudding mix and salt then set the bowl aside. In a large bowl, cream together the butter, peanut butter, vanilla bean paste and sugar until fluffy and well incorporated. Beat in eggs one at a time into the peanut butter mixture. Once combined, slowly add the flour mixture and mix well.

Using a tablespoon, scoop the dough and roll into one inch balls. Place the balls about two inches apart on the baking sheet. Using a fork, lightly press down on the peanut butter balls to flatten them out.

Place them in the oven and bake for 7 minutes. Once removed from the oven, move the cookies to a wire rack and allow them to cool completely.

Make your peanut butter cream filling

While your cookies are baking, make your sandwich filling. Combine the peanut butter, confectioner's sugar, honey, vanilla bean paste and milk. Whisk ingredients until they reach the consistency of a spreadable cream.

Once the cookies have completely cooled down, scoop one tablespoon of cream filling to half of the cookies. Be sure to place the filling on the bottom side and set it down on parchment paper.

Gently place the cookies without filling over the cookies with filling. At this point, you've got yourself a great peanut butter sandwich cookie. You can feel free to stop here and enjoy the cookies as is, but stopping here would make you a quitter and I know you ain't no quitter.

Make your chocolate sauce for dipping

Allow your cookie sandwiches to chill out and relax in the refrigerator while you make the chocolate dipping sauce. Putting them in the fridge will allow the cookies sandwiches to firm up and get ready for their chocolate bath. Place the dark chocolate chips in a small bowl and add the boiling milk. Let the milk and chocolate get to know each other for a couple of seconds and then begin to whisk the two together until you're left with a shiny and smooth chocolate mixture.

Gently dip the cookies one at a time about half way and then place them back onto the parchment paper. Sprinkle the chocolate dipped end of the sandwiches with as much (or as little) sea salt as you like. Place the cookies back in the fridge to allow the chocolate to harden up.

Top tips for making these chocolate dipped sandwich cookies

Use the Right Peanut Butter

Stick to creamy, shelf-stable peanut butter (like Jif or Skippy).
- Natural peanut butter can make the dough greasy or crumbly unless well-stirred and balanced with extra flour or sugar.
For crunch, mix in a spoonful of crunchy peanut butter to the filling instead.

2. Chill the Dough

After mixing, chill the cookie dough for 30 minutes before rolling or baking.
- This helps the cookies hold their shape, prevents spreading, and makes them easier to handle.

3. Don’t Overbake

Bake just until the edges are set and lightly golden — the centers will continue to cook as they cool.
Overbaking can make the cookies too hard to sandwich later.

4. Use Good-Quality Chocolate for Dipping

Choose real chocolate bars or couverture chocolate over candy melts for a smoother, shinier coating.
Chop the chocolate finely before melting to help it melt evenly.
You can melt it gently over a double boiler or in 15–20 second bursts in the microwave, stirring between each.

5. Let the Chocolate Set Completely

Place dipped cookies on parchment paper and let them set at room temperature or chill briefly in the fridge (10–15 minutes).
Don’t stack or move them until the chocolate is fully firm to avoid smudges.

6. Balance Texture and Temperature

Serve the cookies slightly chilled for a firm chocolate shell and soft center, or at room temperature for a melt-in-your-mouth experience.

7. Add Finishing Touches

Sprinkle flaky sea salt, crushed peanuts, or mini chocolate chips over the chocolate before it sets for extra flair and flavor.

Variations and Substitutions for these peanut butter sandwich cookies

Peanut Butter:

Almond butter - Milder, slightly sweet flavor that pairs beautifully with chocolate.
Cashew butter - Creamier and less nutty; creates a more luxurious filling.
Sunflower seed butter - Great nut-free alternative; still rich and spreadable.
Crunchy peanut butter - Adds extra texture and contrast to the smooth filling.

Chocolate (for dipping):

Dark chocolate - Balances the sweetness with a deeper, more grown-up flavor.
Milk chocolate - Classic combo for a nostalgic, Reese’s-like taste.
White chocolate - Sweeter and creamier, pairs well with salted peanut butter.
Flavored chocolate (mint, caramel, espresso, or chili) - Adds a twist to the traditional version.

Flour Base (if making the cookies from scratch):

Oat flour or ground oats - Adds chewiness and heartiness.
Gluten-free flour blend - Works well if you need them gluten-free.
Whole wheat flour - Slightly nuttier flavor that complements the peanut butter.

Storage instructions for these peanut butter cookies

Room Temperature Storage

Best for: Up to 3–4 days.
How:
- Place cookies in a single layer or with parchment paper between layers in an airtight container.
- Keep them in a cool, dry place away from sunlight or heat (chocolate can melt or bloom).
Tip: If your kitchen is warm, it’s better to refrigerate them to keep the chocolate firm.

Refrigerator Storage

Best for: Up to 1 week.
How:
- Store cookies in an airtight container with parchment between layers to prevent sticking or smudging.
- Let them sit at room temperature for 10–15 minutes before serving so the filling softens slightly and the flavor comes through.

Storage Tips

Avoid stacking warm or freshly dipped cookies — the chocolate needs to set fully before storage.
If humidity is high, add a small piece of parchment paper or a silica gel packet (not touching the cookies) to help prevent condensation.
Don’t store with other cookies — the peanut butter aroma can transfer easily.

Check out these other cookie recipes

June 21, 2014 Restaurant Reviews

True Loaf Bakery Is Home To The Best Croissant In The 305.

I've been enjoying the delicious croissants at Panther Coffee for quite some time. Unfortunately, I've never taken the time to inquire where they came from. I've always just been thankful for their mere existence and devoured them with rampant fervor all while telling my friends, "Bro. The croissants at Panther are the fucking tits, guy. Pero like, for real, they're suuuper delicous."

Plain Croissant

Fast forward to just a few weeks ago, someone asked on my instagram, "Have you ever been to True Loaf Bakery?" The truth is, I had never even heard of the place, much less been to it. So I did what any girl would do and did some instastalking research. I soon realized that those perfectly shaped croissants from Panther Coffee came from this little bakery. Some more webstalking investigating led me to the bakery's address.

The bakery is located in Sunset Harbor and is just a couple of doors down from Lucali. It's a small storefront with about 10 different pastry offerings available at any given time as well as various types of freshly made loaves of bread. So far I've been to True Loaf 5 different times and each time it's been practically empty. The service has always been knowledgeable and kind.

I've had three different kinds of croissants so far. Their original croissant, their almond croissant and their ham and cheese croissant. All large, pretty, flaky, delicious and pricey. Seriously, the best croissant I've found in South Florida. The outside of the croissant has a slight crunch and the inside is a warm, pillow of fluffy, buttery delicousness. Just thinking about them makes my mouth water. Prices for croissants range between $3-$5 depending on their filling.

Plain Croissant

Almond Croissant

Ham and Cheese Croissant

In addition to their fuhmazing croissants, I've had a few of their pastries. On my first visit I had their raspberry palmier. Made from delicious, buttery puff pastry dough and a big dollop of raspberry preserves, this pastry was crunchy, pretty, sweet and soft all at once.

Raspberry Palmier

I've also had a financier, (no, I didn't have an accountant) a small sponge cake made from almond flour. The flavors to their pastries changes frequently and the variety that day was a brown butter and drunken cherry financier. It was soft, moist and the flavors of brown butter and cherry were both mild but complimented each other perfectly.

Brown Butter and Drunken Cherry Financier

Brown Butter and Drunken Cherry Financier

On one of my visits I decided to have a latte (they serve Panther Coffee with a small upcharge) and I had their madeleine. This was the largest madeleine I've ever seen and also the most delicious. It was topped with a layer of ogarnge zest and sugar. It was like a little sweet cake topped with this amazing little crunch and burst of orange flavor.

Orange Zest Madeleine

On one visit I noticed they had a giant yellow cookie with some white suspicious-looking glaze drizzled over the top. I asked the cashier and he explained it was a lemon cornmeal cookie. I looked at him in awe and decided I had to try this oddity. The texture was definitely different than what I'm used to experiencing when eating a cookie. It was smooth and soft, almost like the inside of a polenta fry. The flavor of the lemon was bright and went surprisingly well with the mild corn flavor in the cookie.

Lemon and Cornmeal Cookie (note the suspicious glaze)

So far, there's only one pastry that I wasn't completely crazy about and wouldn't recommend. That pastry is their sweet brioche filled pastry cream. This was so dense and it was missing this little thing I like to call, "flavor." Sadly, it really didn't taste like anything at all, so skip it when you visit. One mediocre pastry out of ten aren't bad odds, but I don't gamble so what do I know?

Sweet Brioche Filled With Pastry Cream

This is a perfect neighborhood bakery with a small selection of freshly baked, french inspired pastries. I love bread (I love all carbs, who am I kidding?!) and can easily say this place offers the best croissants I've had in South Florida. However, as previously mentioned this place isn't cheap. One loaf of bread costs an average of $10 each and the average pastry costs about $4. Flavors and the types of pastries offered change daily, giving you a reason to go a few times and try their different creations. Check it out, get a croisant and a palmier then thank me later.
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Restaurant Details:
True Loaf Bakery
1894 Bay Rd
Miami Beach, Florida 33139
(786) 216-7207

June 9, 2014 Cookie Recipes

Chocolate Chip Peanut Butter Oatmeal Cookies

Oatmeal peanut butter chocolate chip cookies are a perfect treat that combines three rich flavors. They're the perfect cookie to make with kids and great for any season.

This is my favorite oatmeal cookie recipe. I have made this cookie dozens of times and it’s delicious each and every time. This oatmeal peanut butter and chocolate chip cookie is the perfect marriage of flavors. When the idea for this cookie came to me, I put on my culinary school hat and began recipe testing. I tested this recipe 5 times before reaching a recipe that had the optimal texture and flavor.

Why You'll Love These Peanut Butter Chocolate Chip Oatmeal Cookies

Combines the goodness of oats, the rich flavor of peanut butter and chocolate chips.
Easy recipe that's kid friendly.
Easily customized cookie recipe.
Can be made ahead and frozen.

Ingredients For Oatmeal Peanut Butter Chocolate Chip Cookies

All-purpose flour
Baking soda
Baking powder
Salt
Vanilla Instant Pudding Mix
Unsalted butter
White granulated sugar
Brown sugar
Creamy peanut butter
Vanilla extract
Large egg
Dark chocolate chips
Rolled oats

Recommended Equipment

For this recipe you'll need a stand mixer, parchment paper and a large cookie sheet.

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies

Preheat your oven to 350 degrees. Then, line two baking sheets with parchment paper and set them aside.
In a medium bowl mix your dry ingredients, combine your flour, baking soda, baking powder, salt and vanilla instant pudding mix.
In a large mixing bowl using a hand mixer mix your wet ingredients, combine butter, brown and white sugar until creamy and smooth. Add peanut butter, vanilla extract and egg then mix until all ingredients are incorporated. Slowly, mix in your flour mixture until combined. Then, fold in semi-sweet chocolate chips and old-fashioned oats.
Scoop the cookie dough using a cookie scoop at a time onto your prepared baking sheet leaving about an inch of space between each cookie. Bake for 13 minutes and let them cool.

Variations of Chocolate Chip Oatmeal Peanut Butter Cookies

Want a little salty with your sweet? Opt for topping your cookies with a sprinkle of sea salt before baking.
Don't like peanut butter? Swap it out for almond butter or cashew butter.
Want some crunch with your cookies? Use crunchy peanut butter instead of creamy.
Don't want chocolate chips in your cookies? Swap the chocolate for raisins and you'd have peanut butter oatmeal raisin cookies.
Want some extra chocolate? add some extra chocolate chips over the top of your cookies before baking.
Don't have old fashioned oats? You can use quick oats

Tips for chewy Chocolate Chip Peanut Butter Oatmeal Cookies

Use fresh and good quality ingredients.
Measure the flour correctly. If you pack in too much flour, these cookies will puff up and be dry, rather than soft and chewy. For best results, Spoon flour into the measuring cup and level with the back of a butter knife.
For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.
Leave ample room on the baking sheet. Leave about 2 inches between cookies to ensure they don't crowd while baking.

How to Store Oatmeal Peanut Butter Chocolate Chip Cookies

unbaked cookie dough storage

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the frozen cookie dough for up to 2 months.
When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.

baked cookie storage

To store your baked cookies, place them in an airtight container. They will keep at room temperature for up to 3 days.

May 27, 2014 Dessert Recipes

Triple Fudge Cake

This triple chocolate cake recipe has been my son's requested birthday cake for the last 5 years. I make this cake multiple times a year and it is always a hit with my chocolate loving family. This chocolate cake is a chocoholic's dream with it's rich chocolate cake, chocolate buttercream and rich fudge filling.

This mocha chocolate cake is filled with coffee and chocolate and it's delicious as it is indulgent. My son hates cake and he doesn't like sweets in general. Except for chocolate and this is the only cake he loves.

Why you'll love this triple chocolate layer cake

Chocolate Lovers Paradise:

Triple Chocolate Whammy: This cake boasts chocolate in every single element - the cake batter, the frosting, and often even the decorations. It's a full-on chocolate experience for anyone who can't get enough of this delicious ingredient.
Rich and Decadent Flavor: The combination of moist chocolate cake and creamy chocolate frosting creates a rich and decadent flavor profile that's guaranteed to satisfy even the most discerning chocolate connoisseur.
Multiple Chocolate Personalities: Depending on the recipe, the cake and frosting can use different types of chocolate (cocoa powder, milk chocolate, dark chocolate) offering a variety of depths and complexities in the overall chocolate flavor.

Beyond Chocolate:

Moist and Fluffy Cake: A good triple chocolate cake isn't just about the chocolate flavor. The cake itself should be moist and fluffy, providing a delightful textural contrast to the rich frosting.
Versatility: While the classic version focuses solely on chocolate, there are endless variations possible. Add mix-ins like nuts, fruit swirls, or even different frostings for a unique twist.
Impressive Presentation: The rich chocolate color and potential for creative decorations make triple chocolate cake a visually stunning dessert, perfect for birthdays, celebrations, or simply to impress your guests.
Easy to Love: Chocolate is one of the most universally loved flavors. A triple chocolate cake is a crowd-pleaser, sure to be a hit with people of all ages and backgrounds.
Nostalgic Comfort: For many, chocolate cake is a dessert linked to happy memories and celebrations. A triple chocolate cake offers a delicious and comforting indulgence.

Key ingredients for the best triple chocolate cake recipe

Granulated white sugar
All-purpose flour
Unsweetened cocoa powder
Eggs
Cuban espresso coffee
Sweetened condensed milk
Semi sweet chocolate chips

Coffee liqueur of choice
Buttermilk
Butter
Pure vanilla paste
Dark chocolate
Confectioners sugar

Cuban Chocolate Cake Tools

You'll need the following things to create this recipe

How to make Triple Chocolate Cake

Start by prepaping the cake batter

Preheat oven to 350 degrees F and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray three 9 inch cake pans. Line the bottoms of the pans with parchment paper and set the pans aside. Make your cuban coffee or espresso.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brewed espresso coffee, coffee liqueur, buttermilk, melted butter, and vanilla paste. Once combined, mix in the dry ingredients slowly.
Divide the batter between the 3 pans as evenly as possible and bake for 22 minutes or until all pans pass the toothpick test. Once cooked, remove from the oven and allow the cakes to rest for about 10 minutes atleast. Then, remove the cakes from their pans and place them face down on parchment paper lined rack to cool completely.

Prepare the chocolate buttercream frosting

Temper your chocolate over medium heat. When the chocolate is completely melted, remove from heat and set aside.
In a large sized bowl using your hand mixer, beat the butter until smooth and creamy. Then, add the sugar and beat until it is light and fluffy. Mix in the vanilla extract and espresso coffee. Slowly add the melted chocolate and beat on low speed until incorporated. Once mixed completely, crank up the speed on the mixer til the frosting is smooth.

Assemble the cake

Now that your cakes have completely cooled off, your frosting and fudge are done, it's time to assemble your cake. Place one cake layer bottom side facing up on your serving plate and slowly peel away the parchment paper (or plastic wrap, this way the less even part of the cake is on the bottom and it's easier to spread the icing.
Scoop about ½ of fudge and place in the center of the cake, spreading it out as evenly as possible. Allow about a ½ inch space around the edge so the filling doesn't "bleed" out onto the sides. You can also pipe some of your frosting along the outer edge to create a dam in order to prevent and "bleeding."
Gently, place the second layer of cake bottom side facing up on top of the icing and add the remaining fudge and spread it carefully. Repeating the same process as the previous layer. Finally place the third cake layer on top and begin spreading your buttercream through out the cake evenly. You can decorate with sprinkles or eat as is!

Triple Chocolate Fudge Cake Recipe Substitutions & Variations

Don't have cuban coffee? You can use your favorite and strongest coffee instead!
Don't have buttermilk? You can use 1 cup of whole milk with 1 tablespoon of white vinegar, allow it to sit for 10 minutes before using.
Don't have vanilla paste? Good quality vanilla extract will do.
Don't want any liqueur or coffee in your cake? simply replace it with milk.

The beauty of a triple chocolate cake is its rich, decadent chocolate flavor in every layer. But there's always room for a little twist! Here are some variations to consider for your triple chocolate cake adventure:

Chocolate Flavor Twists:

Milk Chocolate Delight: If you prefer a sweeter and milder chocolate taste, replace some of the cocoa powder with milk chocolate powder. This will create a lighter and creamier chocolate experience.
White Chocolate Surprise: Add white chocolate chips or chunks to the cake batter for pockets of creamy white chocolate sweetness that contrast with the darker chocolate flavors.

Triple Chocolate Cake Mix In Ideas:

Chocolate Raspberry Swirl: Fold in a ribbon of raspberry jam or fresh raspberries into the batter before baking. The tartness of the raspberries will complement the chocolate beautifully.
Chocolate Cherry Jubilee: Add chopped maraschino cherries or dried cherries to the batter for a burst of sweet and tart flavor in every bite.
Chocolate Peanut Butter Dream: Swirl in some peanut butter or chopped peanuts into the batter. This classic combination is sure to please peanut butter lovers.
Chocolate Hazelnut Heaven: Add a touch of hazelnut liqueur or chopped hazelnuts to the batter for a sophisticated twist. This echoes the flavor profile of Nutella.

How to decorate Triple Fudge Cake

Fresh Berries and Chocolate Shavings: Top your cake with fresh raspberries, blueberries, or strawberries for a pop of color and freshness. Chocolate shavings add an elegant touch.
Chocolate Drizzle: Create a dramatic effect by drizzling melted chocolate over the cooled cake. You can even use white chocolate for a contrasting design.
Chocolate Dipped Strawberries: Arrange chocolate dipped strawberries around the base of the cake for a festive and delicious decoration.

Storage for this triple chocolate cake

There are two main ways to store a triple chocolate birthday cake: in the refrigerator or at room temperature. Here's a breakdown of both methods:

Refrigerator Storage (Recommended for Cakes with Frosting or Cream Fillings):

Frosted Cakes and Cakes with Cream Fillings: Since most birthday cakes have frosting or cream fillings, which contain dairy products, refrigeration is the best way to store them. This helps prevent the growth of bacteria that can cause foodborne illness.
Cooling: Allow the cake to cool completely to room temperature before storing it in the refrigerator. This helps prevent condensation from forming on the cake, which can make the frosting or cake soggy.
Covering: Once cool, cover the cake loosely with plastic wrap or aluminum foil to prevent it from drying out or absorbing fridge odors.
Storage Time: A properly stored cake in the refrigerator can last for up to 3 days.

Room Temperature Storage (Not Ideal, for unfrosted cakes only):

Unfrosted Cakes Only: If your cake is unfrosted and has no perishable fillings like cream or custard, you can store it at room temperature. However, refrigeration is generally still recommended for optimal quality and freshness.
Time Limit: An unfrosted cake can be stored at room temperature for a maximum of 2 days.
Covering: Loosely cover the cake with plastic wrap or a clean kitchen towel to prevent it from drying out.

Here are some additional tips for storing birthday cake:

Freezing: Triple chocolate cake can also be frozen for longer storage. Wrap the cooled cake tightly in plastic wrap and then again in aluminum foil. Frozen cake will keep for up to 3 months.
Thaw Frozen Cake: Thaw frozen cake in the refrigerator overnight before serving.
Freshness Matters: For the best quality and flavor, it's always recommended to enjoy your cake as fresh as possible.

Triple Chocolate Cake Recipe FAQs

Does milk instead of water make cake moist?

Yes, using milk instead of water can make your cake moister. Milk adds a touch of richness and fat to the cake batter, which can help to prevent it from drying out.
However, it's important to note that the type of milk you use can also affect the moisture of your cake. Whole milk is the richest and creamiest option, while skim milk is the leanest.
Additionally, other factors like your recipe, baking time, and oven temperature can also affect the moisture of your cake.

What's the secret to a moist cake?

Here are some tips for making a moist cake:
- Balance of ingredients: Ensure the right balance of wet and dry ingredients. Too much flour can make the cake dry, while too much liquid can make it soggy.
- Room temperature ingredients: Using room temperature butter, eggs, and milk helps incorporate air into the batter, resulting in a moist cake.
- Gentle mixing: Mix the ingredients gently to avoid overmixing, which can lead to a tough cake.
- Proper baking time: Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
- Cooling properly: Let the cake cool completely in the pan before frosting or serving. This helps prevent the cake from drying out.
- Properly greasing the pan: Ensure the baking pan is well-greased or lined with parchment paper to prevent the cake from sticking and drying out.

What is the difference between chocolate cake and fudge cake?

Chocolate Cake is typically filled with chocolate buttercream, making it a lighter and fluffier cake with a rich chocolate flavor.
This fudge cake is filled with homemade chocolate fudge, creating a dense and fudgy cake with an intense chocolate flavor and a rich fudge filling.

Can I use a different type of chocolate for the cake batter, frosting, and ganache?

Absolutely! You can experiment with different types of chocolate. For example, you could use dark chocolate for the cake batter, milk chocolate for the frosting, and white chocolate for the ganache.

Can I make this cake gluten-free?

Yes, you can make a gluten-free triple chocolate cake by using a gluten-free flour.

How long does this cake last?

Properly stored in an airtight container, this cake can last for up to 3-4 days at room temperature.

Can I add other ingredients to the cake batter?

Yes, you can add ingredients like nuts, chocolate chips, or coffee grounds for a different flavor profile.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.

Can I make this cake ahead of time?

Yes, you can bake the cake and make the frosting ahead of time. Assemble the cake and frost it just before serving.

Other cake recipes to try

I hope you enjoy this triple chocolate cake recipe as much as we do.

May 18, 2014 Restaurant Reviews

Firehook Bakery In DC: I Fell In Love In 48 Hours

I went to DC for the weekend, 48 hours to be exact. In that short time I hit up several restaurants and somehow managed to find myself at Firehook Bakery a total of 3 times. I stumbled upon the bakery on my way to the hotel as it was conveniently located ½ a block away on Dupont Circle. The next morning, I decided to stop by and take a look inside. What I found was loaves of various freshly baked bread lining the walls behind the counter, dozens of glistening pastries and the strong smell of fresh coffee. My mouth immediately began to water and a single thought popped into my mind, "Pero, like. I need to try ALL OF THE THINGS."

Although I didn't get to try all of the things, I did get to try a few things. Enough things to solidify my fondness for this small local chain. On my first visit, I kept it simple. I had a giant linzer cookie and a latte. The heart shaped linzer cookie was crisp with a slightly nutty flavor and had a thick layer of raspberry preserves in the center. The top of the cookie was covered in a hefty layer of confectioner's sugar. My insulin levels may have been off after eating this cookie, but it was well worth flirting with diabetes for.

The next morning as my friends tried desperately to sleep off their nota and impending hangover, I woke up early and found myself back at Firehook. This time I settled on a massive ham and cheese croissant. The freshly baked croissant was covered with crispy parmesan cheese, the inside was stuffed with sweet ham and melted emmental cheese. The croissant was light, airy and so fresh I almost shed a tear. Again, I accompanied my food with a latte. Simple but well done, not bitter and perfect temperature.

Ham and cheese croissant

Inside of the ham and cheese croissant

When I was done with my food, I decided to see some sights, buy souvenirs and all around kill time while my friends slept in. It was about 11:30am and I was already done with my sightseeing and errands, but my drunk friends were still sleeping off the previous night's pachanga. I started to make my way back to the hotel and in an attempt not to wake up the sleeping beauties I went back to Firehook. Many of the pastries I saw earlier that morning were already gone; only a handful loafs of bread, some cookies and a beautiful cheese danish remained. I snatched up that last cheese danish and made it my bitch.

Cheese Danish

Sweet cheesy custard was placed perfectly in a sweet, glistening croissant pillow. As I savored each bite, I wondered when in the hell were my friends going to get up. By the time I was done with my soft, flaky pastry I had come to two conclusions: This bakery is great and my friends are alcoholics.
________________________
Restaurant Details:
Firehook Bakery & Coffee House
(202) 588-9296
1909 Q St NW
Washington, DC 20009
http://www.firehook.com/

May 14, 2014 Dessert Recipes

Guava and Cheese Pop Tarts

What happens when you're craving a pastelito de guayaba y queso and you're also craving a fresh, warm pop tart? You end up with guava and cheese pop tarts. The best of Cuban and American worlds. As a second generation immigrant, many times I find myself craving mom's cooking or craving some American comfort food. Either or, never both. So when rare opportunities to marry both cuisines occur, I jump at the chance.

What are pop tarts made out of?

The outer layer of these guava and cheese pop tarts are made out of traditional pie crust. In this recipe, I give the ingredients and instructions to make your own pie crust, but you could use store-bought if you wanted to.

How do you store your guava and cheese pop tarts?

Once you've baked them, you can store these pop tarts in an air tight container for upto 3 days in the refrigerator. You'll need to pop them in the toaster oven to warm them back up.

April 17, 2014 Cuban Recipes

Dulce De Leche Cortada Recipe (Curdled Milk Dessert)

father, who was a chef in Cuba, and it's a dessert I've loved since childhood – a testament to Cuban resourcefulness that transforms curdled milk into sweet, golden curds swimming in a delicious syrup. Dulce de leche cortada (which translates to "curdled milk dessert" or "curdled milk fudge") is a traditional Cuban sweet that embodies the Cuban philosophy of never wasting food, taking something sour and spoiled and converting it into something absolutely delicious through patience and care.

As a child, I was fascinated watching this magical transformation in my father's kitchen, and as an adult, I have a deep appreciation for this unique Cuban dessert that represents generations of culinary ingenuity. This easy dulce de leche cortada recipe uses simple ingredients like whole milk, lemon, cinnamon, and sugar, simmered slowly for 2-3 hours until the curds turn golden and the whey transforms into a sweet syrup that's traditionally served chilled on its own or spooned over vanilla ice cream.

Whether you're Cuban and missing the taste of home or discovering this nostalgic curdled milk dessert for the first time, this traditional leche cortada recipe delivers authentic flavor that connects you to Cuban heritage and the resourceful spirit that defines Cuban cooking.

What is dulce de leche cortada?

Dulce de leche cortada translates to curdled milk dessert. Some people also refer to it as curdled milk fudge.

Why You'll Love Dulce de Leche Cortada

Authentic Cuban family recipe passed down from a Cuban chef through generations – this is real, traditional Cuban home cooking
Fascinating culinary transformation – watch "spoiled" curdled milk magically become sweet, golden curds and delicious syrup
Nostalgic childhood favorite that connects you to Cuban heritage and resourceful cooking traditions
Embodies Cuban ingenuity – turns something that would be thrown away into an incredibly delicious dessert
Unique texture experience – sweet, tender curds swimming in a rich, caramelized syrup unlike any other dessert
Simple, wholesome ingredients – made with just whole milk, lemon, cinnamon, sugar, vanilla, and salt
Budget-friendly dessert – uses basic pantry staples to create something special and memorable
Perfect for those who love unusual desserts – if you enjoy discovering unique, lesser-known sweets, this is for you

Leche Cortada Ingredients

Whole milk that has been left out overnight
Zest of one lemon/lime
Juice of one lemon/lime
Cinnamon stick
Salt
Vanilla extract
Sugar

Equipment Needed

For this recipe all you need is a 5-6 quart caldero with a lid.

How do you make dulce de leche cortada?

In a large dutch pot, pour into it the sour milk, the zest, lemon juice and cinnamon stick. Set on medium heat until it begins to simmer. You should start to see the milk begin to separate from the whey in just a few minutes of cooking,
Pour in the salt, vanilla extract and sugar then gently stir to make sure it is all incorporated. Leave on medium heat for 40 minutes and then bring down to low heat.
Stir occasionally and gently in order to not destroy the curds. This will continue to cook uncovered for about 1 ½ - 2 hours, until the curds become golden in color and about half the whey has evaporated leaving a sweet syrup.
This can burn rather easily, so the pot requires consistent checking to ensure the bottom doesn't burn. Once done, place the entire contents of the pot in a air tight container and refrigerate.

How to curdle milk in a hurry

Don't want to wait until the milk curdles on its own? No worries. Place your milk in a dutch oven and add to it the lemon/lime juice. Allow it to sit for 20 minutes or until the milk separates and curdles.

What to serve with dulce de leche cortada

This dish is typically served chilled and on its own. However, I have seen some people serve it with queso blanco or as a topping on vanilla ice cream.

How to Store Dulce de Leche Cubano

Short-Term Storage (Refrigerator):

Cooling Process:

Allow the dulce de leche cortada to cool to room temperature before transferring to storage containers.
Do not cover while cooling to prevent condensation from forming, which can make the dessert watery.
Once cooled (about 1-2 hours), it's ready to refrigerate.

Refrigerator Storage:

Store dulce de leche cortada in an airtight container or glass jar with a tight-fitting lid.
Keep refrigerated at all times – this dessert must be stored cold for food safety.
Shelf life: Dulce de leche cortada will keep fresh in the refrigerator for up to 5-7 days.
Store the curds together with their syrup – don't separate them, as the syrup keeps the curds moist and flavorful.

Storage Container Tips:

Use glass containers with tight lids (Mason jars work perfectly).
Avoid plastic containers that might absorb odors or stain from the caramelized milk.
Choose containers sized appropriately to minimize air exposure.
If dividing into portions, use smaller individual containers for single servings.

Serving from the Refrigerator:

Best Practices:

Dulce de leche cortada is traditionally served chilled directly from the refrigerator.
Give the container a gentle stir before serving to redistribute the syrup.
Use a clean spoon each time to prevent introducing bacteria.
The syrup may thicken when cold – this is normal and adds to the texture.

Freezing Dulce de Leche Cortada:

Can You Freeze It?

While dulce de leche cortada can technically be frozen, it's not recommended as freezing significantly affects the texture.

More recipes to try

Check out these other Cuban recipes

Print Recipe

5 from 4 votes

Dulce De Leche Cubano (Leche Cortada)

Cuban curdled milk dessert

Prep Time12

Cook Time2 40

Course: Dessert

Cuisine: cuban

Servings:

Calories: 707kcal

Author: Cari

Cost: $7

Ingredients

▢ 1 Gallon of whole milk that has been left out overnight
▢ The zest of one lemon/lime
▢ Juice of one lemon/lime
▢ 1 Large cinnamon stick or 2 medium sized sticks
▢ 1 Teaspoon of salt
▢ ½ Teaspoon of vanilla extract
▢ 2 ½ Cups of sugar

Instructions

Get a large pot and pour into it the sour milk, the zest, lemon juice and cinnamon stick. Set on medium heat until it begins to simmer. You should start to see the milk begin to separate from the whey in just a few minutes of cooking,
Pour in the salt, vanilla extract and sugar then gently stir to make sure it is all incorporated. Leave on medium heat for 40 minutes and then bring down to low heat.
Stir occasionally and gently in order to not destroy the curds. This will continue to cook uncovered for about 1 ½ - 2 hours, until the curds become golden in color and about half the whey has evaporated leaving a sweet syrup.
This can burn rather easily, so the pot requires consistent checking to ensure the bottom doesn't burn. Once done, place the entire contents of the pot in a seal tight container and refrigerate. It will be good in the refrigerator for about a week.

Notes

Some people like the dulce de leche to be a rich amber color, if that's the case let it cook for a bit longer until you reach the desired color.

If you do not like having larger curds and prefer smaller bits, stir frequently to break up the curds until you reach your desired consistency.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

April 10, 2014 Main Dish Recipes

Cheesy Butternut Squash and Roasted Garlic Galette Recipe

This cheesy butternut squash and roasted garlic galette is filled with 3 types of cheese, roasted garlic and tons of roasted butternut squash. It's a rustic savory pie that is both delicious and vegetarian. I love having this when I'm taking part in Meatless Mondays or hosting friends.

As you may have noticed, I'm a fan of galettes. They're all the prettiness of a pie without all the fuss... what's not to like?! It's rustic, delicious and cuts on the amount of dishes I have to wash at the end.

My favorite part of this cheesy butternut squash and roasted garlic galette is that it tastes even better the next day. Ideally, you'd use shredded havarti and fontina cheese, but I opted to use freshly sliced from my local deli. The shape of the cheese doesn't matter much as long as you have it.

ingredients

butternut squash
olive oil
fresh thyme
garlic
kosher salt
black pepper
fresh ricotta
salt
havarti cheese
fontina cheese

Instructions to make this savory pie

Make your pie crust

Combine flour, ½ teaspoon of salt and ½ teaspoon of sugar in a food processor (hand mixer works fine if you don't have a food processor).
Add butter and mix until the mixture looks crumbly, with the butter the size of small peas. Add 1 tablespoon of water at a time, pulsing until mixture starts to clump together. When you are able to pinch the dough and it holds together, it's done.
Remove dough from the mixer and place on a clean, lightly floured surface. Gently shape and knead the dough into a disk. Don't over do it. You should be able to see little bits of butter through out the dough. Wrap the disk in plastic wrap and refrigerate for half an hour.

Roast your butternut squash

Slice the squash in half and peel the entire squash and remove the seeds.
Once you've removed all of the skin and seeds, slice it into ¼-inch-thick slices. Put the sliced squash in a large bowl and add the olive oil, minced garlic and thyme. Toss to coat evenly, don't be afraid to stick your hands in the bowl and get a little greasy #SinPena. Spread out the sliced and seasoned squash onto the prepared baking sheets.
Sprinkle the squash with the salt and pepper. Put the unpeeled garlic cloves on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let those suckers cool down.

When the garlic is cool, peel and put in a bowl. Mash with the back of a wooden spoon until smooth and all the cloves have been dismembered.
Stir in the ricotta and the pinch of salt. Then, spread the garlic-cheese mixture over the top of the prepared pastry, leaving about a 1-inch border.

pie crust toped with roasted garlic & ricotta mixture

Spread half of the squash of the ricotta cheese mixture. Cover the butternut squash with a layer of fontina and havarti cheese.

Add the remaining butternut squash on top of the cheese layer. Top the butternut squash with the remaining cheese until completely covered.

In a small bowl, combine the egg yolk and tablespoon of water. Whisk the yolk and water until combined. Fold the edges of the pastry toward the center of the galette. Brush the yolk and water mixture over the folded pastry crust, this will make the crust shiny and golden.

Lightly sprinkle coarse sea salt along the prepared crust (optional). Then, pop that sucker in the oven and bake until the crust is crisp and golden, about 25-30 minutes. Let it cool down slightly before stuffing your face slicing and serving.

Substitutions

Don't want to peel and cut your own butternut squash? You could opt for precut butternut squash, but I don't recommend it. The results wont be as good. Precut squash tends to be overly ripe and you run the risk of it becoming mush.

Dont have time to make your on pie crust? You can use storebought ready to use pie crust

Storage

Left over galette can be stored in an airtight container. To warm up, warm in a toaster oven or in the oven for best results.

Check out these other recipes

March 31, 2014 Dessert Recipes

Homemade Salted Caramel Sauce

This salted caramel sauce only takes only a handful of ingredients to make and its an amazing addition to any dessert. I learned to make this sauce in my high school culinary program and have been making it since (over 20 years now!) I always have a jar of this caramel in the fridge and love to add it to my ice cream, iced coffee and cakes.

Why you'll love homemade salted caramel sauce:

Rich and Indulgent: The creamy texture and sweet, salty flavor combination make it a truly indulgent treat.
Versatility: It can be used as a topping for desserts, a drizzle for coffee, or a dip for fruit or ice cream.
Unique Flavor: The combination of sweet and salty flavors is a unique and appealing taste profile.
Perfect Gift: Homemade salted caramel sauce makes a wonderful and thoughtful gift for friends and family.

Top Tips for making this five ingredient caramel sauce

This recipe requires your eyes and attention at all times. Take your eyes away for a few seconds and you burn your sugar.

You have to add in your cream slowly or end up like second degree burns like I did. Pouring the cream in all at once will make the sauce overflow from the sauce pan.

Ingredients needed for this easy caramel sauce recipe

Heavy Cream
Sea Salt
Salted Butter
Sugar
Vanilla Extract

How to make this homemade caramel sauce

In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat, add the vanilla and whisk til combined.

In a larger pot, pour the sugar then heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
Continue to boil the sugar until the bubbles get smaller and it becomes a rich amber color. Be careful not to over cook. You have to watch the sugar like a hawk because you'll go from caramel to burnt sugar in just a matter of seconds.
Reduce the heat to low, and pour in the warm cream mixture SLOWLY! As you slowly pour the cream mixture, continue to whisk constantly to avoid lumps or crystals.
Once it has all been well incorporated, turn off the heat and transfer the hot mixture to a heat-safe container and cool completely. I used mason jars, but any heat safe container will do.

Variations and substitutions for this simple salted caramel

Flavor Variations:

Spiced Caramel: Add ground cinnamon, nutmeg, or ginger for a warm and cozy flavor.
Coffee Caramel: Add a splash of espresso or strong coffee for a bold and flavorful caramel.
Bourbon Caramel: Add a couple of tablespoons of bourbon for a boozy caramel.

Texture Variations:

Thicker Caramel: Simmer the sauce for a longer period of time to achieve a thicker consistency.
Creamier Caramel: Incorporate a dollop of heavy cream for a creamier texture.

Storage for this homemade salted caramel sauce

To store homemade salted caramel sauce, follow these steps:

Cool completely: Allow the caramel sauce to cool completely before storing. This will help it to thicken and set.
Transfer to an airtight container: Once the caramel sauce is cool, transfer it to an airtight container. This will help to prevent air and moisture from getting in and spoiling the sauce.
Refrigerate: Store the caramel sauce in the refrigerator for up to 2 weeks.

Tips:

Stir occasionally: Stir the caramel sauce occasionally while it is cooling to prevent it from sticking to the sides of the container.
Use a clean container: Use a clean and dry container to store the caramel sauce to prevent contamination.
Label the container: Label the container with the date you made the caramel sauce so you know how long it has been stored.

Check out these other dessert recipe

Print Recipe

5 from 1 vote

Homemade Salted Caramel Sauce

Easy homemade salted caramel sauce!

Prep Time2

Cook Time8

Total Time10

Course: Dessert

Cuisine: American

Servings: 12 oz jar

Calories: 2507kcal

Author: Cari

Ingredients

▢ 1 Cup of heavy cream
▢ 5 Tablespoons of salted butter
▢ ½ Teaspoon of sea salt
▢ 2 Teaspoons of vanilla extract
▢ 1 ½ cups of granulated sugar

Instructions

In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat, add the vanilla and whisk til combined.
In a larger pot, pour the sugar then heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
Continue to boil the sugar until the bubbles get smaller and it becomes a rich amber color. Be careful not to over cook, check your phone or walk away. You have to watch the sugar like a damn hawk because you'll go from caramel to burnt sugar in just a matter of seconds.
Reduce the heat to low, and pour in the warm cream mixture SLOWLY! As you slowly pour the cream mixture, continue to whisk constantly to avoid lumps or crystals.
Once it has all been well incorporated, immediately transfer the hot mixture to a heat-safe vessel and cool completely. I used mason jars, but any heat safe container will do.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

March 4, 2014 Breakfast Recipes

Chocolate Chocolate Chip Pancakes (IHOP Copycat)

These delicious, fluffy, double chocolate chip pancakes are better than Ihop! Topped with freshly made whipped cream and berries, these pancakes are a chocolate lover's dream.

I have made these chocolate chocolate chip pancakes hundreds of times. I first had these pancakes at IHOP over 10 years ago and they were so good that I knew I had to replicate them. I tapped into my culinary school experience and began recipe testing. I tested this recipe over 8 times until i perfected the recipe, now it’s a Saturday morning staple in my home and a favorite of my son’s.

IHOP Chocolate Pancakes Ingredients

All-purpose flour
Baking powder
Salt
White sugar
Milk
Egg
Unsalted butter
Unsweetened cocoa
Freeze-dried coffee
Water
Chocolate chips

How to Make Chocolate Pancakes

In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Whisk in the unsweetened cocoa.
In a small, separate bowl, combine the freeze-dried coffee and water. Once incorporated, mix info the batter.
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake (an ice cream scoop works really well).
Immediately after pouring batter into the pan, add desired chocolate chips onto the pancake. When pancake begins to slightly fluff up and detaches from the pan around the edges, flip it over.
Once cooked on both sides, remove from heat and set on plate while you continue cooking the rest of the pancakes.

Chocolate Pancakes Recipe Variations

Fun mix-ins for the batter:

pecans
honey roasted peanuts
toffee chips
caramel chips
white chocolate chips

If adding mix-ins to your pancake batter, reduce the chocolate chips to ⅓ cup and add in ⅓ cup of your mix-in of choice

Topping Ideas for IHOP Chocolate Chocolate Chip Pancakes:

Caramel sauce
Chocolate sauce
Ice Cream
Fresh berries
Whipped Cream
Chocolate chips/shavings

How to Store Chocolate Pancakes

These pancakes will keep in the freezer for upto 1 month. Once you've cooked the pancakes, allow them to cool completely. Layer pancakes between sheets of waxed paper and place inside a reusable freezer bag.

When it's time to reheat your frozen pancakes, place your pancakes in the toaster and heat until warm.

Chocolate Pancakes Recipe FAQs

What kind of oil to cook your pancakes in?

I personally prefer cooking these pancakes in canola oil. Canola oil has a high smoke point and doesn't impart any flavor into the pancakes.

When do you flip the pancakes?

The pancakes should cook for about 2 minutes per side. Flip the pancakes when you see bubbles form on the surface of the pancakes and the side of the pancakes start to set. Only flip the pancakes once.

Does IHOP use milk in their pancakes?

Yes, IHOP uses milk in their pancakes.
Their classic Original Buttermilk Pancakes, as well as many other pancake variations, contain milk as an ingredient.

Check out these other breakfast recipes

February 23, 2014 Dessert Recipes

Blackberry Galette Pie with Homemade Whipped Cream

On Sundays I like to bake, when I'm anxious I like to bake and when I am stressed out I like to bake. For whatever reason, it's very cathartic and relaxing for me. So what does one do with 3 dozen cookies or a couple dozen muffins after non stop stress baking? I give them away to my friends, of course.

You will love this Berry Galette Dessert!

Recently, I was going to a potluck recently and I wanted to make a pie, but wasn't in the mood for all the work. So I decided to make a galette AKA the lazy man's pie. It's a free form pie/tart and it is fabulous. It looks rustic and pretty, so you get points for a beautifully baked pie without all the work. It's a win-win if you ask me.

What is a Galette?

A galette is a French pastry that is typically made with a flaky crust and filled with fruit or other ingredients.

It is often described as a "free-form pie" or “lazy pie” because it doesn't require a pie dish.

Here are some of the different types of galettes:

Sweet galette: This is the most common type of galette, and it is filled with a variety of fruits, such as apples, berries, or peaches.
Savory galette: Savory galettes like this butternut squash and cheese pie are great as an entree dish. Savory galettes can be filled with a variety of ingredients, such as vegetables and proteins

Berry Galette Ingredients

Galette Crust:

All purpose flour
Salt
Granutaled Sugar
Unsalted Butter
Cold water

Blackberry Filling:

Fresh blackberries
Granutaled sugar
All purpose flour
Cinnamon
Salt
Egg
Water
Lemon Zest

How to make a Galette Pastry

Start by making the crust

Combine flour, ½ teaspoon of salt and ½ teaspoon of sugar in a food processor or in a bowl with a hand mixer. Add butter and mix until the mixture looks crumbly, with the butter the size of small peas.
Add 1 tablespoon of water at a time, pulsing until mixture starts to clump together. When you are able to pinch the dough and it holds together, it's done.
Remove dough from the mixer and place on a clean, lightly floured surface. Gently shape and knead the dough into a disk. Don't over do it. You should be able to see little bits of butter through out the dough. Wrap the disk in plastic wrap and refrigerate for half an hour.

Make your blackberry filling

In a medium bowl, mix together the blackberries, ½ cup of sugar, tablespoon of flour and pinch of cinnamon.
Gently fold the blackberries until it is all well incorporated. Place in the refrigerator until ready to pour into the rolled out pie crust.

Assemble your galette

Remove the disk from the refrigerator and remove the plastic wrap. Over a lightly floured surface, roll out the dough to a 10-12 inch circle. Make sure your dough is not sticking to the surface, add flour as needed.
Transfer to a parchment lined baking sheet. Then, dump the blackberry mixture into the center or the dough and spread it out evenly leaving a 1-2 inch crust. Fold the edges of the pie crust letting it fold where it wants to.

Sprinkle a pinch of sea salt over the black berries. Make an eggwash in a small bowl using 1 egg yolk and 1 teaspoon of water. Brush the egg wash over the dough for a shiny and golden crust.
After brushing on the egg wash, sprinkle a little bit of whatever left over sugar is left from the filling along the crust.

Place the galette in the oven for 30 minutes. While it's baking, go ahead and make your whipped cream. Mix until stiff peaks form. Do not over mix.
Wait for the galette to cool completely, sprinkle lemon zest over the top and then add a big dollop of the whipped cream over your slice of galette and enjoy!

Fruit Galette Pie FAQs

Can I use any type of fruit for a galette?

Yes, you can use a variety of fruits for galettes. Popular choices include apples, berries, peaches, plums, and rhubarb.

How do I know when a galette is done baking?

The crust should be golden brown and the fruit filling should be bubbling.

How can I prevent the fruit filling from leaking out of the galette?

Make sure to fold the edges of the dough over the filling to seal it in. You can also use a layer of streusel topping to help contain the filling.

How do I prevent the fruit from becoming too soggy?

Drain the fruit well before adding it to the pastry. You can also add a tablespoon of cornstarch or all purpose flour to the fruit filling to help absorb excess moisture.

Can I use store-bought pie crust or puff pastry for a galette?

Yes, you can use store-bought pie crust or puff pastry for convenience. However, making your own dough can be a rewarding experience.

How can I prevent the dough from shrinking during baking?

Make sure the dough is rolled out to an even thickness and that the filling is not overflowing. Also, avoid overfilling the galette.

Can I use a different type of dough for a galette?

Yes, you can use other types of dough, such as pie crust or shortcrust pastry. However, puff pastry is a classic choice for galettes.

How do you keep the bottom of galette from getting soggy?

Here are a few tips to prevent the bottom of your galette from getting soggy:
1. Preheat the baking sheet: A hot baking sheet will help the crust cook evenly and prevent it from becoming soggy. Preheat the sheet to the temperature specified in your recipe.
2. Use a parchment paper lining: Place a sheet of parchment paper on the baking sheet before adding the galette. This will help prevent the bottom crust from sticking and becoming soggy.
3. Avoid overfilling: Make sure not to overfill the galette with fruit. If the filling is too runny, it can leak out and make the bottom crust soggy.

Can I assemble a galette ahead of time?

I do not recommend this galette being assembled ahead of time.
In order to avoid this galette becoming to soggy, I do not recommend assembling this pie ahead of time. You can make the pie dough ahead of time.
Blackberries are a delicate fruit and in order to avoid the fruit filling from seeping out, it’s best to wait until just before baking to assemble the galette.

Do you eat a galette warm?

Yes, galettes are best enjoyed warm. The combination of the flaky, buttery crust and the warm, juicy filling is most enjoyable when the galette is served fresh from the oven.
However, if you prefer, you can also enjoy a galette at room temperature.

What do you eat with galettes?

Galettes are versatile pastries that can be enjoyed with a variety of side dishes and toppings. While this blackberry galette is paired with homemade whipped cream, here are some popular alternatives:

Sweet Galettes:
- Ice cream: A classic pairing for fruit galettes, especially vanilla or fruit-flavored ice cream.
- Powdered sugar: A simple yet elegant way to finish a galette.
- Honey: Drizzle a bit of honey over the galette for a touch of sweetness.

This blackberry galette recipe is one of my favorite to make during the hot summer months. The berries are slightly tart and refreshing.

February 14, 2014 Blogger Related

Shameless Self Promotion

First and foremost, Happy Valentine's Day! I found a little card for you, I hope you enjoy it.

A little offal humor from Grumpy Cat

Outside of the confines of this blog, I've been up to a few things. So for those of you that don't follow me on any social media outlets, I'm going to write a quick post on what's been going on and bring you up to date. First, I was approached by the good folks at edible South Florida magazine to write an article on my beloved hometown, Hialeah. As much as it was an honor, it was also a very overwhelming task to encompass a city like Hialeah in less than 900 words. It was no easy assignment, but one I did with a lot of love and pride. Be sure to pick up a free copy of the magazine at any of these locations. Can't get to any of the South Florida locations that have the magazine? No worries, read the article online here.

A couple of months back, I was approached by the team at WPBT, the local PBS affiliate, to be a part of a taping of Check, Please! South Florida, As penosa as I am, I decided to step outside my comfort zone and take a chance. Chef Michelle Bernstein is the show's host and fellow bloggers on this episode include Food For Thought and The Foodie Teacher. Much to my surprise, this particular episode will actually be the season's premiere (no pressure). As can be expected, I will be talking about one of my favorite Hialeah restaurants, Molina's Ranch. The show is set to air on February 17, 2014 at 7:30pm so set your DVR and check it out. Also I suggest the following drinking game while watching the episode: take a shot every time I say, "Pero liiiike" or "Suuuuper." You'll be drunk by the second commercial break, I promise.

Last but not least, this little ol' blog has been nominated for the Reader's Choice Best Food Blogger award in the Johnson & Wales 2014 Zest Awards. Over ten blogs are up for the award and there's also the option to write-in your favorite blogger if they're not listed. The polls close on March 1, 2014 and the winner will be announced on March 9, 2014. Even if you don't vote for me, be sure to rock the vote and support these awards that are focused on our blossoming dining/food scene.

January 3, 2014 Dessert Recipes

Peanut Butter and Jelly Bars Recipe

I may be a grown adult, but my love for peanut butter and jelly sandwiches knows no bounds. While tinkering in my kitchen the other day, I decided to make a peanut butter and jelly bar. The result was a childhood treat revisited and modified.

Ingredients

Butter
Peanut Butter
Brown Sugar
Eggs
Vanilla Extract
Honey

All Purpose Flour
Salt
Baking Powder
Honey Roasted Peanuts
Jelly/Jam

Variations

Not a fan of jam or jelly? Not a problem. This recipe is perfect to play with, you can substitute the jam and stir in a ½ cup of chocolate chips for some peanut butter and chocolate blondies. You can even do ½ cup of mini marshmallows for fluffer nutter bars.

Substitutions

Substitute your peanut butter for your choice of nut butter
Use maple syrup or agave instead of honey
Don't want to use regular sugar, opt for coconut sugar instead
Swap the AP flour for almond flour

Check out these other peanut butter recipes

December 11, 2013 Cookie Recipes

Chocolate Chip Pistachio Cookies

The Food Blogger Cookie Swap is a fundraiser with all of the proceeds going to Cookies For Kids' Cancer. I try to take part in as much charity work as I can, so this cookie swap allows me the opportunity to tie in two of my other passions: my blog and baking. For my second year in the cookie swap, I decided to keep things slightly old school with a mild twist.

I love this recipe because it's got the sweet and salty thing going on. The sea salt heightens the chocolate and pistachio flavor in such a great way.

Ingredients for Salted Pistachio Chocolate Chunk Cookies

Unsalted cold butter
Granulated sugar
Brown sugar
Large egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Dark chocolate chips
Freshly shelled roasted pistachios
Sea Salt

How to make Pistachio Chocolate Chip Cookies

Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy.
Add the egg and beat in for about a minute. Lastly, add vanilla extract and beat til blended.
In a medium bowl, whisk together flour, baking soda, and salt. Add the mixture all at once to the butter mixture. Beat on low speed until just incorporated. Finally mix in the chocolate chips and nuts.
Scoop cookies onto prepared baking sheets. Leave about an inch and a half of room between each cookie. Sprinkle with sea salt.
I like my cookies chewy and soft, so I baked them for 14 minutes, you can bake them for a bit longer until golden brown if you prefer.
Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.

Storing Chocolate Pistachio Cookies

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.

To store your baked cookies, as soon as the cookies are cool place them in a tightly closed plastic container or resealable bag. They will stay fresh for 3-5 days.

Dark Chocolate Pistachio Cookies Variations and Substitutions

Substitutions:

Dark Chocolate:
- Substitute semi-sweet or milk chocolate for a sweeter flavor.
- Use white chocolate chips for a creamier, less intense chocolate experience.
- For a dairy-free option, use vegan dark chocolate or dairy-free chocolate chips.
Pistachios:
- Swap pistachios for other nuts like almonds, walnuts, or pecans for a different nutty crunch.
- For a nut-free version, replace pistachios with sunflower seeds or pumpkin seeds.
Flour:
- Use gluten-free flour to make the cookies gluten-free.
- For a healthier twist, substitute part of the all-purpose flour with whole wheat flour or almond flour.
Sugar:
- Use a sugar substitute like monk fruit sweetener or coconut sugar for a lower-sugar option.

Variations:

Add Dried Fruit:
- Incorporate dried cranberries, chopped dates, or raisins for added sweetness and texture.
Spice it Up:
- Add a pinch of cinnamon, nutmeg, or cardamom for a warm, spiced flavor.
- A dash of espresso powder can enhance the chocolate flavor.
Citrus Twist:
- Add orange zest or a few drops of orange extract to complement the dark chocolate and pistachios with a bright, citrusy note.

These substitutions and variations allow you to customize your Dark Chocolate Chip Pistachio Cookies to fit your preferences or dietary needs!

December 2, 2013 Restaurant Reviews

La Latina Is My New Lunch Time Addiction

A few months back a lot of my coworkers told me I had to check out La Latina. Then, about a week later my blogger friend, advised me there was a small Venezuelan place he needed me to check out called La Latina. It quickly became evident that I had to go to this place, si o si.

My first visit was a pretty epic one. Gio from Chat Chow Tv and myself met up for quite the Venezuelan feast. Javier acted as our culinary tour guide as the resident Venezolano. We had a cachapa, arepas, a pabellon empanada, patacones and more. We practically had 80% of the entire menu and it was all delicious. The restaurant is cute and insanely colorful with a fast-casual set up. It's like the Crayola crayon factory projectile vomited all over the inside of the dining room and I mean that in the nicest way possible.

Since that initial visit, I've been to the restaurant at least twice a week. Sometimes three and four times a week, whatever bro don't judge me. My favorite thing to get there (and what they're most known for) are their arepas. They've got a nice variety of fillings ranging from vegan/vegetarian options to chicken, beef and pork. Thus far, I haven't had a single arepa I didn't like. Some of my favorites include La Pelua (which got its name because Venezuelans are perverts), La Latina arepa, which comes stuffed with bacon, cheese and avocado. Reina Pepiada (not pictured) is chicken salad and avocado is mighty tasty. Last but not least, La Rumbera which is shredded pork with your choice of cheese (I like to go with queso guayanes). Best part is all of their arepas are less than $7.00, making it cheap and scrumptious.

La Pelua with Gouda cheese

La Rumbera with Queso Guayanes

La Latina Arepa

I've had all of their appetizers and thus far they've all been great. Their tequeños are all sorts of deliciously phallic, cheese filled snacks. The cachapa is what gluttonous South American dreams are made of: a massive sweet corn pancake filled with a giant slab of queso de mano then topped with some butter for good measure. Seriously, it's probably my favorite thing off their entire menu. Their patacones are tostones that have been formed into little miniature cups and stuffed with your choice of filling, both adorable and delectable. Their boliarepas are little arepas that have been stuffed with cheese, flash fried and served with nata (Venezuelan cream cheese). Their sweet plantains with cheese are wonderful and easily some of the best I've ever had. I personally prefer them with queso de mano over the salty cheese, but that's just me. I could easily go and have all of these appetizers in one sitting because let's face it, I love to eat.

Tequeños

Fried Sweet Plantains with salty cheese

Fried Sweet Plantains with Queso De Mano

Boliarepas

Inside of a Boliarepa

CACHAPA

MOAR CACHAPA

Patacones

One day, I was really starving and decided to try one of their platters. I opted for the pabellon platter wth carne mechada. It came with black beans, shredded beef, white rice and sweet plantains topped with cheese. The black beans were terrific, that carne asada was all sorts of tasty, the sweet plantains were perfectly cooked, but the rice... GOOD GOD ALMIGHTY... that rice was absolutely awful not very good. It was an over cooked, mushy, flavorless mess. The rice was seriously disappointing, but it didn't stop me from eating everything else on the plate nor did I let it deter me from coming back.

So far, I've had two of their five empanadas. Venezuelan empanadas are made out of the same masa as arepas. On my first visit, I had the pabellon empanada, basically an entire meal stuffed into an empanada and fried. It contains carne mechada, sweet plantains, cheese and black beans. It was the tits. Recently, I tried their sweet plantain and cheese empanada. It was piping hot, but once I got to the center of the empanada it was completely cold and the cheese was brick hard. I was left all sad and feeling like "wtf?!" But alas, shit happens and not everything can be perfect 100% of the time (except for me, DUH).

Pabellon Empanada

Inside of the Sweet Plantain & Cheese Empanada

So to sum things up, go check this little place out! Stick to their appetizers and their huge selection of arepas. I haven't had any of their desserts, so I can't comment on them. There are a couple of things that could be better, but that goes for just about every restaurant in Miami. Soak in the colorful decor and enjoy their very reasonably priced food. Not a single item on the menu is over $10 making it a great place for a cheap lunch or a gluttonous midnight snack on the weekends.

________________________
Restaurant Details:
La Latina Miami
(305) 571-9655
3509 NE 2nd Ave
Miami, FL 33137
www.lalatinamiami.com

August 1, 2013 Restaurant Reviews

Mojo Donuts FTW!

Someone recently asked me, "I can't find your review of Mojo Donuts, where is it?" It was then that it suddenly dawned on me, I've never written about it. How the fuck did that even happen? I guess I was too busy deep-throating bacon logs to notice. Since it opened a few months back, I've been there several dozen times. I've smuggled these donuts all the way to Jacksonville to share with friends and I've brought one of my friends to the brink of gestational diabeetus because of this place.

The Donut Selection

And these little donuts went to Jacksonville

So it's a mild understatement to say that I like this place. Yea the donuts are great and inventive, but there's more to it than just that. It's a family owned and operated business. The people are very nice and ridiculously patient. They take the time to explain each and every donut and they'll sit by and wait while you do your happy dance and decide what you want. They go above and beyond for their customers. For example: If you had your eye on a specific donut and the schmuck in front of you in line snagged the last one, chances are they'll run to the back and make you a fresh one.

MOAAR DONUTS

At this point, I've pretty much had 99% of the donuts they offer here. They offer cake donuts (rich and dense) and yeast donuts (light and fluffy), I tend to prefer the yeast donuts. There are some donuts I love more than others. My absolute favorites include the original glazed, guava and cheese, bacon log, crème brulee, peanut butter and jelly, Tahitian vanilla with peanuts, fruity pebbles donut, peanut butter cup and a recent no-name creation that consisted of dulce de leche, peanuts and chocolate drizzle. Their red velvet is on the fence, the cake itself tastes great, but it's in desperate need of more cream cheese frosting.

Original Glazed

Guava & Cheese

Crème Brulee, yes that is crunchy caramelized sugar all over the top.

Maple Bacon log

Chocolate Peanut Butter cup

Peanut Butter and Jelly

No-name clusterfuck of delicious. Dulce De Leche, peanuts and chocolate drizzle.

Red Velvet

They also make a couple non-donut pastries, including an apple fritter and a cinnamon bun. Both are great, but my personal favorite is the cinnamon bun.

Cinnamon Bun

Donuts I'm not crazy about include the 420 donut (snickers, potato sticks and chocolate #TremendoArrozConMango), Key Lime Pie donut, Almond Joy and their Tiramisu donut. Surprisingly, I don't like the nutella and bacon donut either. Which is very uncharacteristic for me since I normally meringue my pants at the mere sight of bacon and/or nutella separately. Something about the combination of the two just doesn't do it for me. Now don't get me wrong, the donuts mentioned here aren't bad and are a million times better than anything DD or Krispy Kreme has to offer. They're just not as good as the ones listed above, in my opinion.

420 Donut

Key Lime Pie Donut

Tiramisu Donut

Almond Joy Donut

Nutella and Bacon

They make a delicious hot chocolate and offer a few different coffee options (cappuccino, latte, frozen coffee dranks etc..) I usually go with a regular self serve cup of plain coffee

Hot Chocolate

Now here are some pro-tips: get here early as fuck! This place opens at 6am and closes when they sell out. On the weekends that typically means 12pm-1pm. Mondays and Fridays are usually busier in the morning than Tuesday - Thursday.

___________________________
Restaurant Details:
Mojo Donuts
(954) 983-6631
7906 Pines Blvd
Pembroke Pines, FL 33324

June 5, 2013 Restaurant Reviews

Delices De France Makes Me Want To Rap

I like french pastries and I can not lie. You other brothers can't deny, that when a girl walks in with an itty bitty crepe and round thing called a Beignet, you get SPRUNG. Wanna pull out your camera 'cause you noticed that eclair was stuffed. Deep in the apron she's wearing, I'm hooked and I can't stop staring. Oh baby I wanna get with ya and take a food picture...

Ok, ok you get my point. Sir Mix-A-Lot aside, I really do love french pastries. It was about a little over a year ago when I first discovered Delices De France. I was driving down US1 on my way home from a baby shower and I saw a small, unassuming sign that read “French Bakery.” I made a hard right into the shopping plaza, almost causing an accident and nearly taking out an abuelita in her wheelchair. I fell in love and ever since, I make it a point to stop every time I'm in the neighborhood.

The bakery bakes their own bread daily with their selection including white mountain loaf, olive bread, farmer's bread, sweet and savory brioche, ciabatta and french baguette (duh). They offer a small selection of sandwiches on your choice of bread and they serve up a secretly blended coffee. I say 'secretly' because when asked what type of coffee they use, I was told in a snooty French accent by the cashier, “It is a secret blend selected by the owner.” C'est la vie. The main attraction at this place (for me) is their large selection of croissants and pastries.

Their croissants come plain or stuffed with a variety of fillings. The dough on these bad boys is fluffy, buttery and flaky. Just great. The fllings offered include chocolate, almond, guava, almond and chocolate and ham and cheese. They're all made in-house daily. My personal favorite is the guava which uses a real slab of guava paste. In my opinion, the guava croissant embodies the perfect marriage between Paris and Miami.

They make delicate cookie sandwiches filled with jam that are fuhmazing. They come covered in powdered sugar so they're messy as hell. By the time you're done eating one you'll be covered in powdered sugar and looking like Lindsay Lohan on a Saturday night. My personal favorite are the ones filled with raspberry jam

Their sweet brioche comes topped with sugar and is perfect all by itself. The crust is buttery and so pretty you almost don't want to eat it, but fuck that I'm HONGRY. The inside is warm and melt in your mouth good. The sugar over the top gives it an added little crunch.

It's not a real visit to a French bakery until you've had some mousse. I am in love with their Ebony & Ivory Mousse Croquant. It's tall, dark and delicious like my men. This small piece of delicious is both white chocolate and milk chocolate mousse with thin slices of cake separating the mousse. It's then covered in chocolate ganache and topped with little pearls for varying texture. This was rich, creamy, crunchy and fanfuckintastical all in one. I could have easily eaten five of these and called it dinner.

In addition to their Ebony & Ivory concoction, I've also had their passion fruit and chocolate mousse. I was a bit hesitant about this flavor combination. Don't get me wrong, I love passion fruit and I love chocolate, but together? IDK about all that. Turns out it was pretty magical. Passion fruit mousse and cake on the outside with a creamy, dark chocolaty center. The richness of the chocolate really went well with the tartness from the passion fruit.

Their éclair. Oh that éclair... Just deliciously simple. Fresh choux pastry stuffed with creamy custard and topped with chocolate. I deep throated inhaled this log from heaven in two big bites #ThatsWhatSheSaid

They also offer a couple of different house-made quiches for those looking for something on the savory side and not fancying a sandwich. I've had their Quiche Lorraine that has been made with swiss cheese and ham. It's not the best quiche I've ever had, but it gets the job done. It's meh. The flavor of the cheese is lost amongst the ham, egg and pastry.

In addition to their small personal size pastries, this place also sells large tarts, pies and mousse cakes. I suppose these are meant for sharing, but they just look like regular FGH sized portions to me. All beautiful and freshly made.

So my suggestion? Stick to their pastries and breads. This place is small and almost always packed, but service is typically quick. If you're looking for a French pastry fix, then get in the car and drive to BFE, I promise it will be worth it! In addition to the pastries shown here they also sell crème caramel (flan), Crème brulee and AMAZING fruit tarts.

_____________________________

Restaurant Details:
Delices De France
(305) 256-9700
14453 S Dixie Hwy
Miami, FL 33176

May 21, 2013 Appetizers Recipes

Cheesy Beer Bread Recipe

This amazing cheesy beer bread recipe is both delicious and so easy to make! This bread is made using a hoppy IPA beer, sharp cheddar cheese and caraway seeds

Close up shot of cheesy beer bread slice

I learned this recipe at a cooking class hosted in Miami's Four Seasons Hotel and their amazing executive chef. With the hotel's permission, I am sharing the recipe with all of you.

Ingredients needed

All-Purpose Flour
Baking powder
Caraway seeds
Salt
White sugar
Your favorite IPA beer
Cheddar cheese
Melted butter (not pictured)

Instructions

To make this cheesy beer bread, you'll start by combining all of your dry ingredients in one bowl.

Then mix in your beer. Once the beer is mixed in, fold in your shredded cheese. Do not over-mix, just until combined and looking like this:

Place the batter into a loaf pan that has been lined with parchment paper. Pour your melted butter over the batter

Place the loaf pan in the preheated oven and bake for 40 minutes. Allow to cool slightly to slice and serve warm. Feel free to slather some butter on your slice of cheesy beer bread.

Loaf of cheesy beer bread fresh out of the oven.

Substitutions

Not a Cheddar cheese fan? You can opt for any of these other (and equally delicious) cheeses:

Gruyere
Smoked Gouda
Pepper Jack
Dill Havarti

Variations

What's great about this recipe is how easily it can be switched up. You can add about ½ cup of any of these mix-ins to make it your own.

Diced jalapeño
Caramelized Onions
Green apples for a sweet and savory bread

cheesy beer bread sliced over parchment paper

Storage

Serve: Serve Cheddar Beer Bread warm and keep covered at room temperature for up to 3 days. To absorb moisture, line a sealed container with paper towels or store wrapped tightly in a cool, dry place.
Store: You can keep Cheddar Beer Bread in the refrigerator for up to 1 week in an airtight container or wrapped in plastic wrap. Warm bread in the microwave or bring to room temperature to serve.
Freeze: Store Cheddar Beer Bread sliced or whole in the freezer. Wrap loaf tightly in plastic wrap and place in a freezer bag before freezing for up to 6 months. Thaw overnight in refrigerator and warm to serve.

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Cheesy Beer Bread

An easy and delicious bread recipe filled with cheddar cheese!

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 287kcal

Author: Cari

Ingredients

Instructions

Preheat your oven to 375 degrees.
Mix all the dry ingredients in a large bowl and mix in the beer.
Once combined, fold in the cheese.
Pour the mixture into a loaf pan lined with parchment paper
Then pour the melted butter all over the top of mixture.
Pop the pan in the oven for about 40 minutes until done.
Allow for the bread to cool completely on a cake rack once you've removed it from the oven.

Video

Notes

Store: You can keep Cheddar Beer Bread in the refrigerator for up to 1 week in an airtight container or wrapped in plastic wrap. Warm bread in the microwave or bring to room temperature to serve.
Freeze: Store Cheddar Beer Bread sliced or whole in the freezer. Wrap loaf tightly in plastic wrap and place in a freezer bag before freezing for up to 6 months. Thaw overnight in refrigerator and warm to serve.
You can opt for any of these other (and equally delicious) cheeses:
- Gruyere
- Smoked Gouda
- Pepper Jack
- Dill Havarti
You can add about ½ cup of any of these mix-ins to make it your own.
- Diced jalapeño
- Caramelized Onions
- Green apples for a sweet and savory bread

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

May 9, 2013 Blogger Related

How I became FatgirlHedonist

Most people on the interwebs know me as Fatgirl Hedonist. I write a relatively anonymous/incognito blog about gluttony and restaurants in South Florida with a whole lot of Miami Spanglish tossed in. Most of the people that follow my blog or my instagram feed do not know what I look like. So when people who know me as FGH meet me in person for the first time they typically say, “You’re not fat!” And this look of sadness sets in their eyes like I just killed their puppy.

I attribute this to my physical appearance not meet people’s preconceived expectations of what “Fatgirl Hedonist” looks like. So the question immediately after their initial statement is usually, “How did you come up with the name for your blog?” The answer to that is easy, “Once a fatgirl always a fatgirl.” The hedonist part comes from that almost orgasmic pleasure that comes from a delicious (and usually fattening) plate of food. Be it a gooey mac and cheese, a juicy cheeseburger or a decadent french pastry.

My relationship with food and weightloss

The statement “Once a fatgirl always a fatgirl.” refers to the mentality of a fat girl and nothing to do with physique. This is one of those things that is hard to put into words, but EVERY fat girl knows exactly what I’m talking about. That urge to eat your feelings when you fail an exam or break a nail. The thought that cookie dough ice cream can fix all ailments.

There’s also a dark side to this mentality and it typically consists of a neurotic paranoia where you just sort of assume that anyone who is whispering or looking at you is talking about you and your undesired size. It also comes with a sense of shame, especially when you condemn yourself to eating a bucket of Popeye’s chicken in your car because you feel ashamed to eat in the presence of others. Along with this shame, comes this inevitable fear that everyone is judging you especially when they see you eat that entire Papa John’s large pizza by yourself. This shame and paranoia leads to a sad fat girl with poor self-esteem which turns into a cycle that is extremely hard to break.

Sadness & Shame> Eat > Gain Weight > Sadness & Shame> Eat Some More > Gain Some More Weight

in 2006 I looked like this:

I weighed 320 Lbs and wore a size 24 pant. I could only shop at Lane Bryant or the Macy’s “WOMEN” section. I was so morbidly obese there were parts of my body I hadn’t seen in YEARS, yes I’m referring to those parts. Having a relationship or engaging in sex were alien concepts to me that I could only dream about, because let’s face it: Who wants to date a girl shaped like a Hummer? I was teetering on the brink of high cholesterol and diabetes. My eating habits consisted of one monstrous meal a day either a McDonald’s double quarter pounder, cheese and bacon only or a massive plate of arroz con bistec. My one meal a day was usually around 10-11pm. Walking around for more than five minutes became a daunting task. Even with all of this, when I’d look in the mirror I’d still say to myself, “Ok ok, I may be chunky but I’m still hella cute!”

Now I look like this (on a good day):

I’m still overweight, but I’m 100% content with my life. A total 150 pound weight loss over the span of two years. It took seeing that first picture above to realize, I am NOT hella cute. My first thought when I saw that picture was, “Oh my god, I’m a monster.” I cried myself to sleep, I woke up, ate a half-gallon of ice cream (cookies & cream in case you were wondering) and then I went back to sleep. Once I woke up I realized I couldn’t continue to live like this. If I ever wanted to be healthy or grow passed the age of 50, I needed to lose weight. Much like a drug addict, I had to “hit bottom,” to break away from the cycle and make long-lasting change in my life.

Childhood bullying

There's also another thing, growing up I was bullied for my weight. Being called fatso, free willy and having classmates prank call my house shouting "FATSO!" was a daily occurrence. So taking the word "fat" and making it part of my blog's name is me beating the bullies to the punch. I'm going to self deprecate myself before others make fun of me for my weight. I'm taking a word that tormented me my entire childhood and I'm owning it. There's a great sense of empowerment in taking that word and making it my own and the realization that I own my narrative.

April 16, 2013 Restaurant Reviews

I Found Biscuit Heaven in Jacksonville

I drove up to Jacksonville this passed weekend to visit some good friends and while I was there I had only one thing on my itinerary, visit Maple Street Biscuit Company. I had seen a picture of their delicious biscuit sandwich on Instagram and I knew I had to get my hands on one. So once up in Jacksonville I dragged all five of my friends half way across town to try this place out.

The restaurant itself is casual with counter service and a self serve drink station. The service was quick and extremely friendly. Three of my friends got the same exact dish, The Five. The Five consists of fried chicken, pecan wood smoked bacon, cheddar cheese and sausage gravy all in a home made biscuit. If that's not enough, you can also add a fried egg to your biscuit sammy (this variation is called The Five and Dime). This biscuit “sandwich” was absolutely delicious and definitely requires a fork and knife to eat, unless you're a big baby. The best part was their sausage gravy, it was creamy with tons of sausage chunks and had a nice spicy kick. The gravy was so good I ended up buying a whole bowl of it.

The Five

The Five and Dime

Bowl of Gravy

One of my friends got a simple egg and cheese biscuit sandwich. Although I didn't get to taste it, this sangwish looked like the perfect breakfast.

I decided to get something a little bit different and I went with their Squaking Goat sandwich. It consists of a slab of fried goat cheese, fried chicken breast and pepper jelly. Although I would've preferred Copperpots jalapeño jam, this sandwich was delicious. The goat cheese and pepper jelly were a perfect compliment to the crispy chicken. The biscuits were light, fluffy and buttery all at once.

I saw they had mac and cheese on the menu and I had to try it. I had to. Their Smokey Mountain Mac N Cheese was heaven and ingenious all in one. They topped their creamy mac and cheese with crushed Cheez-it crackers. The Cheez-it crackers were a stroke of sheer genius that I know I'll be using the next time I make mac and cheese. It was perfectly seasoned and addictive, so addictive that I almost stabbed my best friend for sneaking spoonfuls when I wasn't looking. Definitely a must get for anyone that goes to this place.

We also ended up with a couple of desserts, I bought Robyn's Housemade Pecan Pie which was great. It comes in a cupcake wrapper and has a flaky crust, the perfect serving size too. We also got a few of their Iced Cinnamon Pecan Biscuits. These guys were also really tasty, but a little bit on the dry side for me.

Robyn's Housemade Pecan Pie

Robyn's Housemade Pecan Pie

Iced Cinnamon Pecan Biscuits

This place was delicious and I know I'll be dragging my friends back here next time I head to Jacksonville. The best part was how affordable everything was. Their biscuit sandwiches vary from $3.50 to $8. The mac and cheese costs $4.00 and the pecan pie costs $3.00. As I mentioned before, the service was also a highlight. Everyone was really friendly and very accommodating; if you're ever in Jacksonville be sure to check this place out!

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Restaurant Details:
Maple Street Biscuit Company
(904) 398-1004 2004
San Marco Blvd. FL, 32207
http://www.maplestreetbiscuits.com/

April 4, 2013 Cocktail Recipes

White Berry Sangria Recipe

For Easter I went to a potluck and as my dish I decided to bring some berry white sangria to keep things classy. Since this was supposed to be a daytime affair, I decided to make a white wine sangria that was colorful and filled with berries and citrus.

After posting the picture of the finished product online, I got several requests for the recipe, so I decided to share this berry white sangria recipe.

I have been making this berry sangria recipe for over 15 years and it is my favorite thing to bring to a potluck. This white wine sangria is a hit every single time with multiple people always asking me to share my recipe with them. This white sangria recipe was passed down to me by mom ages ago and I’ve tweaked it to my taste, it’s bright, tart and refreshing every time.

The recipe can serve eight, or two thirsty people. Either way, you're getting in your alcohol and your antioxidants. As far as I'm concerned this berry white sangria is practically a salad.

Berry White Sangria Ingredients

Dry white wine
Fresh strawberries
Blueberries
Raspberries
Lemon slices
Lime Slices
Simple syrup
Grand Marnier Triple Sec will work too
Seltzer Water

Best White Wine for Sangria

The best white wine for sangria depends on your personal preference, but generally, a light-bodied white wine with fruity notes works well.

Here are some popular choices:

Albariño: A Spanish white wine with citrus and floral notes.
Sauvignon Blanc: A crisp and refreshing wine with grassy and citrusy flavors.
Pinot Grigio: A light-bodied Italian white wine with a neutral flavor profile.
Riesling: A German white wine with a balance of sweetness and acidity.

Ultimately, the best way to find the perfect white wine for your sangria is to experiment and see what you like.

How to make White Wine Sangria with Berries

Find yourself a gallon sized pitcher to put all of this in.
Pour all of the fruit and simple syrup, try to coat all of the fruit in the simple syrup without ripping apart the fruit.
Add the Grand Marnier and finally add the two bottles of wine, stir slightly to make sure it's all well incorporated.
Cover and place in the refrigerator for at least four hours, but the longer you let it chill in the fridge the better.
I let mine rest overnight in the refrigerator.
Right before serving add in your seltzer water.

White Berry Sangria Recipe Variations & Substitutions

Don't have grand marnier? Use triple sec instead

Don't have seltzer water? You can use club soda or even your favorite lemon lime soda.

Don't like berries? You can use sliced peaches, pineapples or apples instead. Just about any fruit will do.

Tips for Serving Triple Berry Sangria

Chill the Ingredients: For a refreshing and chilled sangria, make sure all your ingredients, including the wine, fruit, and any added spirits, are well-chilled before mixing.
Let it Steep: Allow the sangria to steep in the refrigerator for at least 2-3 hours, or even overnight, to let the flavors fully infuse. This will result in a more flavorful and balanced drink.
Garnish Creatively: Add a touch of visual appeal to your sangria with colorful garnishes like fresh berries, citrus slices, or mint sprigs. These garnishes also add a burst of flavor.
Serve Over Ice: Serve your sangria over a bed of ice to keep it chilled and refreshing.
Tailor to Your Taste: Experiment with different proportions of wine, fruit, and liquor to find your ideal balance of sweetness, tartness, and alcohol content.
Offer Stirrers: Provide stirrers or straws so guests can mix the sangria and enjoy the full flavor profile.
Serve in Style: Use a beautiful pitcher or carafe to present your sangria and make it even more inviting.

How to Store Berry Sangria

This white wine sangria with berries will keep in the refrigerator for up to 3 days in an airtight container.

Check out these other drink recipes

March 21, 2013 Restaurant Reviews

Lucali: Delicious But Expensive

So I've been to Lucali now a couple of times and although I want to love it, I am hesitant to commit. My first visit was prompted by a good friend in New York that took the time to email me about how Lucali is the best pizza she's ever had. This was a bold claim from a reputable source, so I had to check it out. The restaurant is located right in the middle of Pubbellyville, directly next to Barceloneta. There were no menus available and the only thing available is pizza and calzones with a very limited topping list.

On our first visit we got two pies, two 20 inch pizza pies that costs a total of $78. Yes you read that right. Our first pie was a simple cheese pie, which costs $26 (exclusive of tax or tip). Our pie had about 3 inches of crust all around, albeit a very delicious thin crust, but I mean... seriously? Now the area of the pizza with actual cheese, homemade marinara and basil was delicious. Phenomenal actually, simple and just fresh. If you go with friends and split this pie, then by all means it's worth it. However, I'm not sure the price tag is worth it if you're planning on eating it all by yourself.

The next pie we got was piled with mushrooms, shallots and artichokes. In all honesty, I actually preferred the simplicity of the cheese pie over the pie with all the toppings; the shallots and artichokes overpowered all the other ingredients. Sorry, no pictures of this one, so just take my word for it. Now here is where it gets pricey, adding mushrooms $3, adding shallots $3 and adding artichokes (That have been flown in from Italy #OhYouFancyHuh) $8. Suddenly the pizza pie went from $26 to $40. Yep. And if you're the type of person that likes your pizza with 'everything,' well then it'll cost you close to $70 for a pie. There is something intrinsically (and perhaps morally) wrong about charging $40 (or more) for a pizza. I mean SERIOUSLY!? Especially when you take into consideration that you can take a short drive to KingsCounty Pizza and pay $17 for a similar pie.

I had heard that their calzones were as good (if not better) than the pizza. So I decided to give it a second chance, because even though I felt it was overpriced, it was very good. The calzone is more moderately priced at $12 and can feed 1 normal person or two skinny south beach models. Again the toppings cost $3 a piece or $8 if you want that fancy artichoke. I decided to add some pepperoni to my calzone and it was molto delizioso. The crust was almost cracker thin and the filling was a mysterious five cheese blend. I say "mysterious" because when I asked what kinds of cheese were in the calzone I was told, "It's a secret, I don't even know." I can tell you ricotta, parmesan and mozzarella are in there, besides that who knows. The calzone was really rustic, fresh and delicious: really no complaints on this. It's also served with a separate plate filled with homemade marinara, some grated parmesan cheese and a bit of basil.

I also got a chance to try their dessert. A dessert calzone filled with honey ricotta and topped with nutella. It knocked my socks off and it's reasonably priced at $8. It was just so simple, light and delicious. Once I was done eating it, I ran my finger all over the plate to get every last bit of nutella and ricotta that had spilled out of the calzone #SUPERclassy

So to sum it up: the pizza is delicious, but ridiculously expensive in my opinion. I'm not sure if they're hiking up the price because it's South Beach and everything in South Beach costs about as much as a black-market kidney or because the chefs/owners are delusional. If you want to eat at this place without having to get a second mortgage on your house, I suggest going with friends and sticking to a plain cheese pie or calzone and drink water. Oh and get the dessert calzone, you'll thank me later. I want to like this place, hell I want to marry it and have its babies, but I feel the pies are unreasonably too overpriced.

Feel free to leave your comments if you've been! What do you think about Lucali?

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Restaurant Details:
Lucali
(305) 695-4441
1930 Bay Rd
Miami Beach, FL 33139

March 13, 2013 Dessert Recipes

Bahamian Rum Cake Recipe

So here it is! I wasn't really planning on sharing my rum cake recipe, but since several people asked for it I decided I couldn't keep this gem to myself. I have made several rum cake recipes over the years, but this is by far my favorite. This is the best rum cake I have ever made

This recipe is consistent and delicious every time. There is a lot of booze in this cake, but it works perfectly and is not over powering.

What you'll love about my Bahama Rum Cake

My Bahama Rum Cake is a tropical escape in every bite. Here's what makes it so special:

Moist and Tender: The cake is perfectly moist and tender, with a melt-in-your-mouth texture.
Rich Rum Flavor: The cake is generously soaked in a delicious rum syrup, providing a bold and authentic taste.
Tropical Paradise: The Caribbean rum creates a true taste of the tropics.
Perfect for Any Occasion: Whether it's a special celebration or a casual get-together, this cake is sure to impress.

Get ready to be transported to a tropical paradise with every bite of this irresistible rum cake!

Bahamian Rum Cake ingredients

All-purpose flour
Brown sugar
Granulated sugar
Baking powder
Salt
Unsalted butter
Finely chopped nuts
JELLO French Vanilla instant pudding mix
Milk
Eggs
Good aged dark rum
Vegetable oil
Vanilla extract

Best rum for Rum Cake

I always opt for a good dark rum, preferably something at least 7 years old.

How to Make Rum Cake (Bahamas)

Preheat your oven to 325 degrees
Grease and flour your desired bundt pan
In a large mixing bowl, combine flower, sugar, baking powder, salt and butter
On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
Add to the large bowl, the pudding mix, milk, eggs, rum, oil, and vanilla extract and combine on medium speed with electric mixer for 2 to 3 minutes, be sure scrape down the bowl halfway through.
Sprinkle in the chopped walnuts and then pour the rest of the batter into the bundt pan.

7. At this point the batter should be really smooth, pour the batter into your prepared bundt pan

8. Bake for about 55 minutes- until fully golden and tooth pick comes out clean.
9. Remove from oven and place on a cooling rack while making the soaking rum glaze.
10. Once your cake is completely cooled, using a wooden skewer, poke the entire cake to ensure the rum soaks the cake as much as possible.
11. Prepare your rum glaze by combining butter, rum, water and sugar in a small saucepan over medium heat. Bring to a boil to ensure all of the sugar is dissolved.
12. Once the sugar has completely melted into the syrup, remove from the heat and slowly pour it into the cake inside the cake pan.
13. After you've poured all the rum sauce onto the cake and it's been completely absorbed, carefully flip the cake pan onto a serving dish.

Feel free to dig in once this cake has cooled down to room temperature.. However, I promise this cake tastes best the next day after all the rum glaze has soaked into the cake completely.

Rum Bundt Cake Variations

Get creative with this recipe by using flavored rums like a coconut or pineapple rum.

Instead of vanilla pudding mix use a different flavor to alter the flavor of the cake.

Allergic to nuts? Simply omit them from the cake.

Tips for Rum Soaked Cake

Use good quality aged rum you like.
To ensure the rum sauce soaks into the cake, be sure to poke deep holes throughout the entire cake.
After you've poured the rum sauce into the cake, do not wait more than 5 minutes to invert it onto a platter. Waiting too long can cause the rum to soak through to the bottom of the pan and cause the cake to stick to the pan.

Storing Rum Soaked Cake

To ensure your cake has a longer shelf life, store in an air-tight cake container at room temperature, away direct light. At room temperature, the cake can be stored for upto 5 days.

If refrigerating, store in an airtight container for upto 7-10 days.

Check out these other cake recipes

February 6, 2013 Cuban Recipes

Cuban Mojo Sauce

This authentic Cuban Mojo Marinade recipe is my family's treasured secret that's been passed down for generations, perfected by my father who was a chef in Cuba and refined over decades of use in our kitchen. Cuban mojo (pronounced MO-ho) is the cornerstone of Cuban cuisine – a bold, garlicky citrus marinade made with sour oranges, fresh garlic, oregano, and cumin that transforms everything from roast pork and chicken to beef and seafood into incredibly flavorful Cuban masterpieces.

Growing up with a Cuban chef for a dad meant I was spoiled with authentic Cuban food my entire childhood, and this homemade mojo marinade recipe is the key to infusing your dishes with that vibrant, tangy, garlicky flavor that Cuban food is most famous for. Whether you're making traditional Cuban lechon (roast pork) for the holidays, bistec de palomilla, vaca frita, or pollo a la plancha, this easy Cuban mojo sauce recipe takes just 15 minutes to make and can be refrigerated for up to two weeks or frozen for three months, making it the perfect make-ahead marinade for all your Cuban cooking adventures.

This is the best Cuban mojo recipe you'll find – battle-tested over generations and guaranteed to bring authentic Caribbean flavor to your table.

Why You'll Love Cuban Mojo Marinade

Authentic family recipe passed down for generations – perfected by a Cuban chef over decades of refinement and use
The cornerstone of Cuban cuisine – this is the essential marinade that makes Cuban food taste authentically Cuban
Bold, vibrant flavor – packed with fresh garlic, citrusy sour oranges, and aromatic spices that transform any protein
Incredibly versatile – works beautifully on pork, chicken, beef, fish, and seafood
Perfect for garlic lovers – uses 4 whole heads of garlic (not cloves!) for that signature intense, savory punch
Quick and easy to make – ready in just 15 minutes with simple ingredients and minimal prep
Restaurant-quality results at home – tastes just like the mojo at your favorite Cuban restaurant
Long shelf life – keeps in the refrigerator for up to 2 weeks and freezes beautifully for up to 3 months

Mojo Cuban Marinade Ingredients

This traditional cuban mojo recipe is made of the following ingredients:

Sour oranges
Garlic
Bay leaves
Oregano
Onion powder
Cumin
Fresh ground black pepper
Sugar
Salt
Sazon Completa

How to Make Mojo Sauce

Using a liter sized container with a lid and a funnel, add all of the ingredients to the container.

While squeezing in the sour oranges, either use a strainer or your hands to catch the seeds from the oranges.

Once you've added all the ingredients to your container, tightly place the lid on the bottle and give the contents a good shake before using.

Mojo Recipe Substitutions and Variations

Don't have sour oranges? You can use ⅔ orange juice and ⅓ lime juice.

Spicy Mojo: Add a dash of cayenne pepper or a sliced jalapeño to your mojo marinade for a fiery kick.

Citrus Infusion: Experiment with different citrus fruits like grapefruit or tangerine in your marinade for a refreshing twist.

You can also run the entire marinade through a food processor or blender instead of mincing the ingredients by hand.

Tips for this mojo Cubano

Before using this marinade, be sure to give the container a vigorous shake. The garlic and spices will settle at the bottom of the jar after a few minutes.
For small cuts of meat, like thin steaks, chicken thighs and fish filets marinade for only 1-2 hours. This is a strong marinade that doesn't require a lot of time to permeate the meat.
For larger cuts of meat such as pork shoulders, whole chickens and turkeys, I recommend marinating for 24-48 hours.

How to use this Mojo Recipe

This marinade is fantastic on chicken and even steak, but it’s best used for marinating pork. I use this Cuban mojo marinade to make my dad’s lechon during the holidays.

This is also great with pollo a la plancha, vaca frita and bistec de palomilla.

Storage for this Cuban mojo sauce

Proper storage is essential to maintain the freshness and flavor of your Cuban mojo marinade. Here's how to store it:

Refrigerate for Short-Term Storage:

Airtight Container: Transfer the marinade to an airtight glass jar or container. This helps prevent contamination and preserves the flavors.
Storage Duration: Mojo marinade can be stored in the refrigerator for up to one week.

Freezing for Longer Storage:

Portioning: If you plan to freeze the marinade, consider portioning it into smaller containers for easier use later.
Airtight Containers: Place the marinade in freezer-safe containers or bags, ensuring they are tightly sealed.
Storage Duration: Frozen mojo marinade can last for up to 3 months.

Important Tips:

Labeling: Always label your containers with the date to keep track of freshness.
Thawing: When thawing frozen mojo, transfer it to the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
Reheating: If the marinade becomes too thick after freezing, you can add a small amount of water or citrus juice to thin it out before using.

By following these guidelines, you can enjoy the delicious flavors of your homemade Cuban mojo marinade whenever you crave it!

Check out these other Cuban recipes

January 13, 2013 Restaurant Reviews

Shima Sushi: No Frills, Straight Up Good Sushi

I had been to Shima once a few months back with friends, but was too busy enjoying my friends' company that I didn't really get a chance to appreciate the food. I stumbled upon Shima a second time merely because the nearby restaurant I really wanted to try was closed. As luck would have it, I fell in love with this slightly run down hole in the wall on my second visit. The restaurant is in a large shopping plaza in Miami Lakes between an adult day care and a check cashing place. Completely unassuming, this little gem offers both freshly cut sashimi, nigiri and maki rolls along their boat river. Not interested in any of the dishes floating along? No worries, they also have a full menu with noodles, bento boxes, rice bowls and even a hot pot for two.

I'd be lying if I said I had ordered from their menu, I'll blame my self diagnosed ADHD for that. I see something delicious pass by in front of me and I'm going to reach out and grab it :insert perverted joke here: Everything I've ever eaten at this restaurant has been off of the floating boats and the prices on dishes range from $1.90 to $3.90. The sushi chef is always kind enough to make you something specific or explain a dish if you're not familiar with it.

On my first visit I remember seeing the chef slice up some fresh salmon and set it on a plate and off it went. I grabbed that dish within seconds and that salmon melted in my mouth. Beautifully sliced and ridiculously fresh. The salmon nigiri is also a must if you prefer your salmon with a little bit of rice.

Up next I had their crab salad, which I've come to realize is insanely addictive. It's topped with freshly sliced avocado and tempura for added crunch. I've had at least one of these salads on every single one of my visits. The flavor is fresh, creamy (thanks to the avocado) and light.

I've also had their beef sashimi several times, it has a little bit of spice and the daikon it's served with gives it an added kick. The beef is slightly seared, and very much rare. The meat is always tender and practically disintegrates in your mouth.

I've also had their escarole nigiri, which as the sushi chef warns you should not have too much of because of the type of fish. He mentions, "It's a dangerous fish. Barracuda family. No more than 6 pieces for you." This was another freshly cut, beautiful piece of fresh fish, but I heeded the chef's warning and stuck to only a couple pieces.

I've had a couple of their rolls, including their spicy crab roll topped with masago and what I'm assuming is their take on a California roll. Since the rolls don't come with an explanation, you're completely dependent on your eyes. Both rolls were great, filling and always fresh. The California roll uses lettuce instead of cucumber, same crunch but slightly different taste. This works for me because I kind of hate cucumbers.

The only dish I haven't been crazy about is their spicy squid salad. Although tasty, the squid was really chewy. I hate having to gnaw at my food like I'm a dog with a chew toy. It's a shame because the seasoning was perfect, but the texture of the squid killed it for me.

On the exterior (and interior) this place isn't the most luxurious sushi restaurant in town, but the food is fresh, honest and delicious. Along with sushi, you'll also see tempura veggies, shrimp and the occasional dumpling float along from the kitchen. This is the type of place you hit up when you want sushi close to home, in a relaxed environment and don't feel like dressing up for dinner. I've yet to be terribly disappointed at this restaurant and realize the trick is to sit close to the sushi chef to get the freshest of the fresh.

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Restaurant Details:
Shima Japanese
(305) 821-2310
16873 NW 67th Ave
Hialeah, FL 33015

December 15, 2012 Restaurant Reviews

Crackers Southern Dining Brings Southern Cooking to Miami Springs

A couple of friends from high school had been telling me about Crackers for a while. My friend Olga encouraged me to go every chance she got, then another friend started to tell me about their fried chicken and cherry pie. Finally, I decided I needed to give it a shot. Actually I gave it three shots.

On my first visit, I went for lunch and started off with their homemade bacon jam that comes with garlic toasts. The bacon jam itself was sweet, but definitely “bacony.” The garlic toasts the menu stated they came with had no garlic whatsoever, but rather a drizzle of olive oil. Either way, I enjoyed the bacon jam a lot and ended up putting it in my mashed potatoes with my entree (don't be afraid kids, it's delicious).

Up next I decided to go with their Brisket Plate which comes with garlic mashed potatoes, brisket covered in au jus and your choice of one additional side dish. I went with their sweet potato casserole. Although my brisket and mashed potatoes were tasty... they were cold. As in, they were last night's reheated left overs kind of cold. I was really disappointed with the brisket and mashed potatoes being cold. The sweet potato casserole was simply mashed sweet potato topped with a handful of toasted mini-marshmallows. It was delicious and piping hot don't get me wrong about that, but I wouldn't necessarily call it a 'casserole.'

I told my friends about my disappointing trip and offered for all of us to go together so they can show me what the heck they were talking about. We all went for dinner and I was heavily coached on what to order. For starters we went with their Fried Green Tomatoes. Their tomatoes are covered in corn meal and flash fried, then topped off with a homemade bacon aioli. These were great and completely fresh. The cornmeal was crispy while the green tomatoes were still juicy and had a good bite to them. The bacon aioli gave them a nice smokey/salty kick, but my favorite was to add a little dab of hot sauce on them.

Up next we ordered their Fried Black Eyed Peas. Throw some hot sauce on these and you had a jar of fried pea goodness. These were really addictive and perfectly seasoned.

For dinner, I went with their pork chop that was topped with toasted pecans in a mustard infused maple syrup. Along with the chop, it came with a sweet potato puree and your choice of an additional side. I made the mistake of going with their brussel sprouts and carrot medley. My pork chop was delicious, it was juicy, tender and the mustard maple syrup went perfectly with it. The sweet potato puree with the maple syrup tasted great as well. My only gripe was the lifeless brussel sprout and carrot medley, it had no flavor in it whatsoever. Even with the vegetable speed bump, this was a much better meal than my first.

Obviously, we had dessert. I was told I wasn't allowed to leave without trying their FRIED Bread pudding. Just the thought of it makes my arteries clog. Between the ice cream, caramel and fried bread pudding, it was deliciously fattening and worth every calorie. We also shared their homemade key lime pie, which I loved. It was refreshing and topped with fresh berries and whipped cream, but that graham cracker crust is what stole the show for me on this pie. Amazing.

After one mediocre meal and one good meal, I was on the fence on Crackers. It wasn't until my last meal at Crackers that I became a believer. I decided to give Crackers one last chance and went for lunch. I started off with their Carrot & Ginger soup. Not only was it artistically plated, it tasted great; it was also very filling.

Up next I got their regular Half Pound Burger and added blue cheese and bacon to it. This homemade patty was juicy and tasted like the ones I used to have as a kid when my dad would barbeque. It was flavorful and nostalgic for me. It had that nice bit of smokiness from the grill that just added to the flavor of the whole burger. The bacon was perfectly crispy (my favorite) and the blue cheese was nicely melted. Although it would've been just a bit better with a toasted bun, the untoasted bun didn't take away from how good this burger was. I should mention they have several burgers on their menu, even one topped with their homemade bacon jam.

With my burger, I had their Fatty Fries. These "fatty fries" are french fries topped with freshly made gravy, cheese and bacon. Even though the fries are of the frozen variety, the gravy, cheese and bacon combo was delicious. You couldn't just have one bite of these fries, they were like fried, cheesy crack and I was hooked. I'll definitely be getting these again.

All in all, I very much enjoyed Crackers. There were definitely some speed bumps and I will most likely avoid getting any of their entrees when I go for lunch. I'll stick to their burgers during the day and dig into the whole menu for dinner. I especially love the fact that their decor gives the vibe that you're out on the bayou, when in reality you're across the street from a canal that separates Miami Springs and Hialeah. The service has always been attentive and courteous, so no complaints there. If you're looking for southern food from a mom and pop establishment, I definitely encourage you to check this place out!

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Restaurant Details:
Crackers Southern Dining
(786) 518-3268
78 Canal St
Miami Springs, FL 33166

December 12, 2012 Cookie Recipes

White Chocolate Dipped Key Lime & Pistachio Biscotti Recipe

What could be more delicious than crisp pistachio biscotti cookies dipped in white chocolate?! Infusing those biscotti with Florida key lime juice and zest! These delicious Italian cookies get a Florida twist with the bright and tart flavor of key lime.

I decided to join a 2012 food blogger cookie swap because I wanted to meet other food bloggers throughout the country. However, I didn't realize it would lead to me publishing my first recipe.

The inspiration for this recipe comes from Hedy Goldsmith's cookbook, Baking Out Loud. Hedy is a true inspiration to anyone who loves desserts and her cookbook makes any home cook feel capable of making restaurant grade desserts. I hope you enjoy them as much as I did!

What are biscotti?

Biscotti are traditional Italian cookies. Classic biscotti cookies are dry and crisp, so they are ideal for dipping in hot coffee or tea. Sometimes biscotti are dipped in melted chocolate and have nuts in them.

The word Biscotti means baked twice. First to get the dough cooked and then once again to make sure the cookies are crisp. After their second bake I brush or dip the bottom of these white chocolate dipped key lime and pistachio biscotti with melted white chocolate. Any left over chocolate is then drizzled over the top.

Ingredients

all-purpose flour
baking powder
kosher salt
sugar
lightly salted pistachios
large eggs
key lime
vanilla extract
white chocolate chips

Instructions

Preheat oven to 325 degrees and position rack in the center of the oven. Line a baking sheet with parchment paper.
Sift together the flour, baking powder and salt.
In a large bowl combine the lime zest and sugar. Add the flour mixture and pistachios, mix until combined.

white chocolate dipped key lime & pistachio biscotti recipe — combining the sugar and lime zest

In a small bowl whisk together the eggs, egg yolk, lime juice and vanilla until well blended. Pour the egg mixture over dry ingredients. Don't be afraid to get dirty and with you hands mix everything together. It will seem very dry at first but will come together and form a wet dough.
Scrape the dough onto the prepared baking sheet. Using wet hands, form the dough into a log about 14 inches by 3 inches. Rewet your hands if they get sticky again.

In a small bowl whisk together the eggs, egg yolk, lime juice and vanilla until well blended.

Bake for 33-35 minutes, until the log is light brown and gives slightly when pressed. DON'T OVERBAKE!
Transfer the baking sheet to a wire rack and let cool completely.
Reduce the oven temperature to 275 degrees.
Carefully remove the log from the parchment paper and place onto a cutting board. Using a serrated knife and a sawing motion, cut the log on the diagonal into ½ inch thick slices.

Line the baking sheet with a fresh piece of parchment paper.
Place the slices on the baking sheet, cut side down with a little bit of space between each slice. Bake for 15-18 minutes until the are dry.
Transfer the baking sheet back to the wire rack and let cool completely. Now you can end here if you don't want chocolate on the biscotti; they're delicious either way.

Melt about half of the white chocolate in a bowl over a saucepan of simmering water, stirring occasionally.
Once it's melted, add the remaining chocolate and stir.

When all of the chocolate is melted, using a spatula spread the white chocolate along one of the sliced sides of the biscotti then place face-down onto the parchment paper.

If you have any leftover melted chocolate, you can drizzle it over the top of the biscotti. Once you've drizzled the remaining chocolate, sprinkle some crushed pistachios over the top.

How to cut your biscotti without cracking or breaking them

Allow the biscotti to cool down completely on a cookie rack before slicing into them. Carefully transfer the biscotti loaves to a cutting board. Use a serrated knife to slice the biscotti loaf at an angle into about ½-inch thick slices.

How to store your biscotti to keep them fresh

Store your cooked biscotti in an air-tight container for up-to 5 days.

November 30, 2012 Restaurant Reviews

Sabor a Peru Also Has Sabor a Crappy Service

So I've gone to Sabor a Peru a couple of times now and I'm left with mixed feelings. It's a small place in the same building as Salsa Fiesta on US1 and 29^th st in Miami. Every time I had driven passed it, I couldn't help but notice how many people were at this tiny restaurant. So I had to check it out for myself and although the food is good, the waitresses are definitely lacking a little something called “customer service.” So I'm on the fence, what do you do when the food is good, but the service sucks?

On my first visit I asked the waitress if their portions were large and she simply shrugged her shoulders and said, “Mas o Menos.” That's “More or less,” for my non-Spanish speaking readers. I ended up going with their Lomo Saltado which consists of sliced Angus loin steak that has been marinated over night, sauteed with red onion, tomatoes and french fries served with white rice. It was honestly delicious. The steak was tender and flavorful. The rice was perfectly cooked and seasoned and the french fries had soaked up all the juices from the steak but were still firm and slightly crisp at the bite. The portion was massive and easily enough to share between two people. The food was great, my only complaint was the service. I had to ask my waitress twice for a refill on my water (which is one of my many pet peeves) and when it came time to pay my bill, my waitress disappeared for 25 minutes. I asked one of her coworkers for the bill and she advised me that my waitress was the only one who could give me my bill, not even the manager could help me, WTF?! This was during the lunch hour rush too, so how a waitress can disappear for almost half an hour when patrons have to get back to work (like myself) was beyond me.

I decided to give this restaurant a second shot because the food was that good. This time around I decided to try their Papas a la Huancaina as an appetizer. For those that may not know, Papas a la Huancaina is a cold dish consisting of boiled, peeled and sliced potatoes covered in a cream sauce that is typically made primarily of queso fresco and yellow peppers. The dish was topped off with a slice of hard boiled egg, two small strips of red bell pepper and a whole black olive. The Huancaina sauce was the best I had ever tried and I found myself fighting the urge to face-plant straight into the dish. The potatoes were perfectly cooked, but the star in this dish was that sauce. My mouth waters just thinking about it.... ymmmmm...

Up next I gave their Ceviche de Pescado a try. I was asked how spicy I wanted it and I made the mistake of saying medium. I'm sure you're asking, 'Why was it a mistake??” and well the answer is that it was a little too spicy for my personal comfort zone. I realized that the flavor of the fish was lost in all the muy caliente heat. Either way though, the fish itself was ridiculously fresh and practically melted in your mouth. The Ceviche is served with a piece of sweet potato and some golden hominy (both traditionally served with ceviche). I loved the slight sweetness the sweet potato added to the spicy ceviche. Again, the portion of this entree was huge and definitely enough to share. While I was eating my ceviche I dropped my fork, the waitress rushed right over and picked it up, but never brought me a replacement fork (How doeas that make any sense?). Apparently my waitress didn't have her ginkgo biloba that morning because when I waived her down for a new fork the first time, she completely forgot. I finally got a fork after my second time asking. My poor water glass was lonely and empty for the majority of my meal, even when I asked for a refill it took ten minutes for my glass to be filled with some simple tap water.

So what's a fat girl to do? The food is great, the prices are affordable, but the service is no where to be found. I guess take-out it is! Or I can bring a bottle of water with me... In the meantime, I'll keep looking for a Peruvian restaurant that offers great food and great service. If you know of any, please comment on this post and let me know!

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Restaurant Details:
Sabor a Peru
(305) 573-9637
2923 Biscayne Blvd
Miami, FL 33137

September 15, 2012 Restaurant Reviews

Burritoville Should Be Called Microwaveville

There are several things Hialeah needs like a good sushi restaurant, a good mall, a bagel shop, ~~restrictions on how many chickens a person can own in a private home~~ and a good Mexican restaurant. I was hoping that this post would be a positive one, but alas that ain’t finna happen. I thought I had found a solution to one of Hialeah’s many problems when I stumbled upon Burritoville in nearby Miami Springs, but man was I wrong. I went twice for lunch to make sure I got a good idea of what the place was like and the picture I put together was store-bought and preheated crap. The place itself is cute, located in the center of a small shopping plaza with a lot of outdoor seating, but we all know looking cute ain’t everything.

On my first visit, I went with their Jamaican Jerk Steak burrito. Now don’t ask me what Jamaican jerk seasoning has ANYTHING to do with Mexican cuisine, pero all I know is that it didn’t taste that bad. Now the menu boasts that this burrito is “very spicy” and it comes filled with refried beans, Spanish rice, jack cheese and sweet plantains. The burrito was rolled up like a giant taquito with both ends oozing out its contents. I took my first bite and bit into a cold plantain, lovely. The steak tasted fresh and was hot, but not "very spicy" by any standard. The slight sprinkling of cheese wasn’t even melted in the burrito. The rice and refried beans were warm, at best. I’ve always had a thing about refried beans; they give me the heebie-jeebies and remind me of something I’d find in a baby’s dirty diaper. I digress, the rice, refried beans and plantains all tasted decent and had they been made fresh or left in the microwave a bit longer, they might’ve been better. I was left disappointed, but I didn’t want to give up on this place yet.

The inside of the burrito... yummy looking, no?

Initially the service was attentive, but as my meal progressed it shifted from attentive to forgetful. Asking for more water was like engaging in the battle of Tabasco. When I first sat down, I was brought some tortilla chips and salsa. The waitress did mention their salsa is homemade and I did notice chunks of fresh tomato and cilantro. At first, the waitress was nice, but once my meal was served it was as if she no longer wanted to be bothered. I had to fight the urge to tell the waitress, “Oye vieja, la propina todavia no se ha dado. Miraver si te pones las pilas.” For my non-spanish speaking amigos that translates to, “Excuse me ma’am, but your tip hasn’t been given just yet. Prompter service would be appreciated.”

On my second and final visit, I decided to go with their Chicken Tacos al Carbon. They are supposed to be marinated chicken tacos with guacamole, sour cream and pico de gallo served with a side of Spanish rice and those pesky refried beans. You have the option of having your tacos on corn or flour tortillas. I asked my ~~shitty~~ lovely waitress which one was homemade and was told neither, so I just went with the flour tortillas. Now I know I ain’t Mexican, but thanks to Taco Bell I think I know what a taco is supposed to look like. What I got were three flour tortillas rolled up like enchiladas and topped with guacamole (that is also store bought), sour cream and pico de gallo. The contents of the flour tortillas were warm, tasteless and unseasoned chicken breast. That chicken had absolutely no flavor and was obviously the previous night’s leftovers. This time around the refried beans were cold and had a stingy sprinkling of unmelted cheese. The Spanish rice was the best part of the meal, it was actually warm and flavorful, but good rice isn’t enough to make me go back to this place.

I decided not to even wait for the check since I had the unfortunate luck of getting the same waitress. I left my money on the table and walked off. The best part was having the waitress catch me as I was walking away (she probably thought I skipped out on the bill) to ask if I wanted anything else. Of course I didn’t want anything else. I took my hungry ass to Casa Marin in Hialeah and ate a Cuban sandwich, which is probably what I should’ve done in the first place. Until then, I wait patiently til someone (or myself) opens up a good Mexican restaurant in/near Hialeah.

Don’t bother with Burritoville, if you want Mexican food close to Hialeah go to Taco Bell before hitting this place up. Not only was the food cold and reheated not fresh and lacking flavor, saying the service was poor is an understatement.

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Restaurant Details:

Burritoville

(305) 863-2224

1 Curtiss Pkwy

Miami Springs, FL 33166

burritovillemiamisprings.com

July 6, 2012 Restaurant Reviews

Blue Ginger Serves Up Sushi in Pembroke Pines

Only until recently did I realize there was a good sushi restaurant in Pembroke Pines. All these years I was subjected to withstand RA Sushi whenever I wanted sushi in Pines. Let’s be real, you only go to Ra sushi for their happy hour or to pick up pata sucias at the bar. Otherwise, the overpriced sushi sucks, the music is loud enough to burst an ear drum and the wait for a table is usually over an hour. Come to find out that there is a hole-in-the-wall restaurant named Blue Ginger located right by the Cinemark 24. To be exact, it’s located right next to the Publix in the large shopping plaza directly west of the Cinemark 24.
You walk in and you’re greeted by a friendly hostess and asked if you’d like a booth or sit at the bar. The booth offers a more intimate experience, but the plus side to sitting at the bar means you get to pick dishes from their ever moving river. At the bar dishes float along on little boats. In the middle of the bar stands the sushi chef readily making rolls and sashimi as plates get picked up by hungry guests. The restaurant itself is brightly lit and inviting. We decided to grab a booth since the bar was already slammed.

Their menu is pretty extensive with several specialty rolls to pick from, in addition to Pad Thai, fried rice, udon noodle bowls and a few other Asian dishes. My boyfriend started off with their house salad which consists of lettuce, carrots, cucumbers, tomatoes and a ton of ginger dressing. My boyfriend really enjoyed the salad and he seems to be a bit of a ginger dressing freak. Once he was done I caught him licking the bowl to get every last bit of the dressing.

My boyfriend also decided to try a few pieces of sashimi. Two salmon and two tuna, both were fresh and inhaled within seconds. However, he did say that the tuna slices weren't top notch quality, as you can see for yourself in the picture below. The salmon was really good, but all four pieces fall short of the quality you'd get at a place like Pubelly Sushi or Makoto.

Our first plate of sushi came out and it was both my Mango Tango roll and my boyfriend’s Angry Tuna roll. The Mango Tango roll comes with krab meat, avocado, cream cheese, mango, tempura flake and drizzled with a mysterious “yummy sauce.” The roll itself comes wrapped in a bright yellow soy wrap. I was disappointed they didn’t use real crab meat, but overall I really liked the roll. The mango was really fresh and ripe with flavor that just burst in your mouth. The tempura flake gave the roll a nice crunch. I still don't know what was in the "yummy sauce." Which scares me because the last time someone told me to try their yummy sauce was in the backseat of their car. Any who... the avocado was fresh and added to the rolls creamy texture. I am a fan of sweet and salty mixes so this was right up my alley. The Angry Tuna roll was the total antithesis of my refreshing mango roll; it was spicy and deep fried. It consisted of tuna, avocado, scallions, battered in panko bread crumbs and deep fries. Over the top it comes drizzled with kimchee sauce and creamy wasabi.

Soon after the first two rolls came out, the ocean drive roll was placed on our table. This roll consists of tuna, yellowtail, avocado, cilantro wrapped in bright green soy wrap and drizzled over the top with fresh line and chili oil. Unfortunately, this roll was swimming in chili oil, had it stuck to the menu description it would've been a lot more inviting. My boyfriend liked this roll the least, I didn't try this one because I was saving up for dessert. The fish was fresh as was the avocado, but the abundance of chili oil was a turn-off.

Lastly, we had their Miami Heat roll which comes with spicy tuna, fresh jalapeno, tempura flakes, served in pink soy wrap topped with spicy mayo and eel sauce. We asked for no eel sauce on this one, but we definitely noticed a trend: this place love to douce their rolls in a ton of sauce. None the less, this roll was good, the jalapeno and spicy tuna gave the roll a nice kick in the nads and the tempura flake gave it a nice crunch. Definitely one of our top picks.

Lastly, we finished of the night with some Thai donuts. I'm used to simple donuts, fried dough, condensed milk and some crushed peanuts, plain yet amazing. Blue Ginger tries to dress up their Thai donuts with chopped strawberries, whipped cream and chocolate syrup, but all that stuff is fluff and unnecessary! The donuts were really good, piping hot and fresh. I would definitely have them again, but ask for no chocolate syrup or strawberries.

I liked this place, from the floating sushi river at the bar, eager to help staff to their extensive menu. If you want a sushi option other than RA sushi in Pembroke Pines, this is a place to definitely check out. It's not going to blow your mind, but it will get the job done. My boyfriend said he actually preferred RA sushi over this place when the music isn't blaring, but I think that has something to do with the fact that he's into pata sucias.

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Restaurant Details:
Blue Ginger
15791 Sheridan St
Pembroke Pines, FL 33331
www.bluegingerfl.com

June 17, 2012 Restaurant Reviews

Latin House Grill Goes From Food Truck To Brick and Mortar

I had been a fan of Latin House Grill since it came onto the food truck scene in the beginning stages of the food truck rush that hit Miami. They had gimmicky names for their dishes like “Muffin Tops,” “Mad Love” and “Chuchi Bowls.” They boasted about how their truck was a family run operation, which is actually the bulk of most food trucks that are out. But even with their gimmicky nature, I liked their food, specifically their international muffin tops. So when they fell off the radar and starting focusing their energy to make the transition from truck to restaurant I was excited for them. Only a very small few food trucks (actually I can only think of one other) have successfully made the jump. The actual restaurant opened up right next to Sweetness Bakeshop, which I personally thought was an ingenious idea. The restaurant offers wine and a small (yet nice) selection of beer. The northern wall is adorned with bright graffiti art. The bar also features some graffiti along with TV’s that are usually showing sports. Their menu took their original classics and expanded it with some Miami/Tex-Mex selections.
The first time I went I opted to start off with their Chilanga Quesadilla. According to the menu, this quesadilla comes from the Districto Federal/Mexico City. The quesadilla comes stuffed with mozzarella, provolone, swiss cheese and your choice of meat. I didn’t know Mexico City put provolone, swizz and mozzarella in their quesadillas, but c’est la vie. The meat options are chicken, veggies, chorizo, cabo wabo, ribeye steak, calamari, carne asada, vaca frita and shrimp. For the quesadilla I decided to go with their ribeye. The quesadilla is actually a large portion and could easily be someone’s whole meal. The meat tasted good, but could've use a hint of salt and the light drizzle of avocado lime sauce and crema over the top gave it a nice touch. The meat, although tasty, was really greasy and it made it almost impossible to eat the quesadilla with your hands. Every time I picked up a piece of the quesadilla, a pool of grease was left behind on the plate. Next time I will try this with chicken.

My boyfriend decided to have their Taqueria Calle Tacos. The tacos come in corn tortillas and are topped with you pick 'em meat, crema, avocado lime sauce and pico de gallo. He decided to have 2 with chicken and the other 2 with ribeye. He personally liked the flavor of the chicken tacos over the ribeye. When compared to the chicken, he felt the steak tasted average and over-cooked since it's shaved very thin.

I decided to have their French Muffin Top. I used to love getting these at the food truck roundups, so I was excited to have it. I only ordered one because that quesadilla is truly filling. Their price had gone up since they had been sold on the truck, but I guess that’s to be expected since these folks have more bills to pay. The muffin top came with a side of their Tangled Love, which are really thin potatoes that have been fried into a tangled ball. The mini burger was smaller than I remembered but just as delicious. The burger comes topped with brie cheese, honey and sliced almonds. This burger has that sweet and salty combination that I love.

On my second visit we decided to change things up. I started with their Queso Fondu Madlove. This cheesy meaty mess combines chorizo, melted Chihuahua cheese and their Madlove beef. It was delicious but every tortilla chip we tried to use would fall apart. So as true fat assess, we picked up our forks and just started eating it straight from the pot. Definitely an appetizer to have and probably not share with absolutely anyone.

On my second visit I went with my close friend who decided to have their Chuchi Bowl of Rice. This is also a ‘pick your meat’ dish, so my friend went with chicken. The bowl also comes with yellow rice, topped with pico de gallo, avocado lime sauce and crema. What she got looked A LOT like a Chicken Kitchen Original Chop-Chop; it also tasted like it as well. Don’t get me wrong, it was good and I’m in no way knocking down Chicken Kitchen. The rice and chicken were both well seasoned but for the price paid at LHG ($10, not including tax & tip) my friend will hit up Chicken Kitchen instead.

As my entrée on my second go around, I decided to go with their Chimi Burrito. Another ‘pick your meat’ dish. I decided to go with Vaca Frita. The burrito comes in a flour tortilla and is stuffed with yellow rice, fried sweet plantains and three types of cheese. The menu does not tell you that this burrito is actually fried, but it is. This deep fried behemoth also comes with a side Tangled Love potatoes. I would’ve preferred a non-fried burrito, but "irregardless it's delicious." They’ve got their vaca frita down to a science; the flank steak is perfectly seasoned and cooked with onions that just add to the whole burrito’s flavor. The rice and cheese went perfectly together (think arroz imperial) and the sweet plantains gave the whole thing a nice hint of sweet. Along with almost everything else in the menu, this is also topped with a drizzle of avocado lime sauce, crema and pico de gallo. I ended up asking for an extra side of avocado sauce and crema because, a light drizzle on this bad boy just wasn’t going to cut it. This burrito was a winner.

Overall, I will probably go back to this restaurant if I’m in the area. On our second visit our service was poor. We waited almost 40 minutes to get our appetizer; we had to practically flash a boob to get our waiter to refill our drinks and even to pay. On our second trip our waiter was more preoccupied with figuring out what channel the Heat was playing than attending to patrons. We didn't try their desserts because, I mean... c'mon... they're right next to Sweetness Bakeshop! Some dishes I will most likely avoid in the future such as their rice bowl and others I will definitely revisit. If you ever tried them as a food truck and have been missing them, definitely give them a visit since they’re offering all of their old classics.
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Restaurant Details:
Latin House Grill
9565 SW 72nd St
Miami, FL 33173
(786)564-LOVE
http://www.latinhousegrill.com

May 19, 2012 Restaurant Reviews

Molina's Ranch: Out of the 198,753 Cuban Restaurants in Hialeah, This is My Favorite.

In keeping with my resolution to write more about restaurants in my beloved Hialeah, I've decided to write about my top favorite Cuban spot. Molina's Ranch is about 6 blocks from my home and is a staple in Hialeah. I've never had anything I didn't like at Molina's and more importantly it's the closest place I've found to my Mom's home cooking. To the point that my mom has exclaimed on occasion, "Oye pero esta gente se metio en mi cosina, o que?!?"

First off, they serve you ice water (whether you want it or not), then they serve you mini cuban breads that are piping hot with a side of butter. The bread is soft, hot and a piece of Hialeah heaven. A great way to start your gluttonous cubaniche journey. My boyfriend decided to try their limeade that is made fresh at the bar; it was really fresh and not too sweet. It reminded me a lot of my mom's limeade.

For appetizers, I usually try to keep it light and go with mariquitas (fried plantain chips). Always crunchy, lightly salted and fresh. My one and only gripe is the super watery mojo that the mariquitas are served with. Luckily, the mojo is served on the side do you can avoid it completely like me.

Lately, what I usually get is their Vaca Frita. Their flank steak is pressure cooked to tender and then pan fried with a ton of garlic, a river of mojo and sautéed onions like god intended. I always ask for it "extra crispy" around the edges. In all honesty, their flank steak is actually better than my mom's and god help you if you ever tell her I said that! The steak comes with 2 side dishes that you can pick from, 99% of the time I go with rice moros and fried sweet plantains. Their rice moros come topped with crunchy little pork rinds that give it a salty little crackle. Their plantains are always sweet and perfectly cooked. The rice is always a deep, dark, almost purple color and the pork rinds pop in contrast and in texture. This is the kind of meal you prep for, no eating the whole day and you wear stretchy sweat pants. Cuban restaurants, in general, are very generous in their portion sizes; a meal for one can realistically feed a family of five and Molina's is no different.

My boyfriend decided to have their palomilla steak. He decided to have their white rice, black beans and sweet plantains. The palomilla steak is very thin topped with a lime wedge, a ton of fresh chopped onions and minced parsley. The white rice is steaming hot with the perfect of amount of salt. The black bean soup was delicious, no cans of Goya here! The black beans are made the old fashioned way like your mima makes every Noche Buena. This dish is also another Cuban staple that you can't go wrong with; it was so good my gringo boyfriend came out of Molina's thinking he was a Hialeah papi-chulo and asking me "Que bola acere?!"

Finally, it's not a trip to Molina's without some Cuban desserts and cafesito cubano. This visit I decided to go with their arroz con leche. It's just as good as my mom's, but that's our secret! They serve it with cinnamon on the side for the those of us that don't like cinnamon in their pudding. I personally love cinnamon in my rice pudding, the more the better. Along with my dessert, I had a nice cafesito. It had just the right amount of sugar, espumita and it completely hit the spot.

This restaurant has been a favorite of mine since I was a kid. Personally, I like their food over than any other popular Cuban restaurant in the county (Versailles, La Carreta etc..) It's more than just good food, it's nostalgic and practically a Hialeah historical site. Molina's Ranch has actually been around for about 30 years and over the decades has served guests such as Celia Cruz. Generations of Cuban families congregate here to celebrate and do what Cubans do best: EAT! So if you've never been here, you have to check it out at least once in your life.

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Restaurant Details:
Molina's Ranch
(305) 693-0806
4100 E. 8th Ave
Hialeah, Fl. 33013
www.molinasranchrestaurant.com

May 1, 2012 Restaurant Reviews

The 4Rivers Pig in Oblivion

So last week I made my way up to Orlando and decided to eat more than Disney's processed burgers and day old french fries. We ventured out and checked out the Orlando dining scene since I had heard it had really blossomed since I moved back to Miami a few years ago. When I lived in Orlando the dining options were limited to the usual Bob Evans restaurant or Ponderosa buffet. Now don't get me wrong, I love a good buffet any day of the week, but finding great locally owned and operated joints was difficult for me.

So I reached out on Twitter to Orlando bloggers, did some research on my own and ended up with a plethora of restaurants to choose from. Droolius (www.droolius.com) and EatLocalOrlando (www.eatlocalorlando.com) and Chef Jamie De Rosa all guided me in the right direction. In order to make it easy (primarily for me) I'm going to cover the three main places I hit up in one post.

Our very first stop in Orlando, before even checking into our hotel, was lunch at The Ravenous Pig. We pulled up to the Winter Park restaurant and were met at the door by a crowd of people in suits and business attire. My flip flops and jeans suddenly felt excruciatingly underdressed at a restaurant that suddenly reminded me of Michael's Genuine Food & Drink. The restaurant has a light lunch menu that consists primarily of salads, sandwiches and a few entree dishes. They also have a short but sweet craft beer list.

My boyfriend went straight for their Farmers Salad to start off. That bad boy came with some delicious house made bacon, mixed greens, caeser vinaigrette, brioche croutons and lake meadow soft boiled egg. The dressing was light and had a great bite, did I mention the bacon was delicious?! I started off with their deviled eggs topped with some of those great house made bacon bits and chives. Those were the best deviled eggs I have ever had. They were creamy, flavorful and that bacon was so ridiculously good that it should be a sin. My boyfriend had their shrimp tacos that come with Fernandina beach rock shrimp, cilantro, avocado, pickled jalapeños and cabbage slaw. As my boyfriend put it, "They were ok but I've definitely had better." I went with their prosciutto melt that came with arugula, prosciutto, strawberry jam and havarti cheese. It was delicious with a tiny hint of sweet from the jam. I loved it and I felt like I was having a naughty affair on Ms. Cheezious by enjoying this sandwich so much. The melt came with truffled shoe string fries. They were simple yet really great. Everyone does truffle fries now-a-days so it wasn't awe inspiring, but great none the less.

By the time we were done I was too full to try their dessert, but I definitely felt that this restaurant was the Orlando equivalent of Michael's Genuine with its fresh, delicious and sustainable ingredients. I would go back in a heart beat to check out their dinner menu. Granted there are some items that aren't as good as others, but the same can be said for any other restaurant.

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Restaurant Details:
The Ravenous Pig
(407) 628-2333
1234 N Orange Ave
Winter Park, FL 32789
theravenouspig.com

Up next, 4 Rivers Smokehouse is a small chain in Orlando (total of 3 locations) that focuses on good ol' American barbeque. I was warned that I must have the brisket, but me being the glutton that I am I wanted to try it all. On my first visit (yes, I went back a second time) I had their sliders with a different meat topping on each. I had the pulled chicken, southern pulled pork and the beef brisket. The stand out on this one for me is the beef brisket. It was delicious juicy and really well seasoned. The pulled pork was some of the best pulled pork I've had in a long while and came in at a close second to the brisket. My least favorite was the pulled chicken, it wasn't necessarily bad, but I think the other two meats were so great that this just paled in comparison. My boyfriend went with the beef brisket sandwich each time we went.

We had several of their sides, Sweet Potato Casserole, Mac & Cheese, Biscuits, John's Potato Salad and Coleslaw. The Mac & Cheese was disappointing, it tasted a lot like pre-packaged Velveeta but at $1.75 a side dish I wasn't expecting a culinary reinvention. Sweet Potato Casserole tasted great but should not be called a casserole by any means. The biscuits were actually delicious, fresh, buttery and flaky. My boyfriend had both their potato salad and coleslaw and he was happy with them. He said the coleslaw was reminiscent to the one his mom makes and the potato salad was fresh and not 'eggy' which he prefers.

In general, I really liked the meats at this restaurant and wouldn't hesitate going back to the Winter Park location for a brisket sandwich. The restaurant is really affordable with a meal for two people averaging about $20-25 in total. However, their side dishes in general seem to lack quality and TLC when compared to their brisket, pulled pork and ribs. Another must try at 4Rivers is their desserts and wall of craft sodas. Their behemoth sized cupcakes and homemade cakes are amazing and diabetes inducing especially the peanut butter chocolate cupcake.

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Restaurant Details:
4Rivers Smokehouse
(407) 474-8377
2103 W Fairbanks Ave
Winter Park, FL 32789
4rsmokehouse.com

Our last stop on our Tour de Orlando was Oblivion Taproom. I had heard online rumblings about funky burgers, extensive craft beer lists and graffiti on the walls. They're only open for dinner so we killed time around the city and had an early bird dinner at 4pm right when they opened up. When we walked in we were welcomed by a young and friendly staff, skeleton friendly graffiti walls, Christmas lights and Misfits posters. My inner punk rock teen felt right at home.

I went straight for the beer list (naturally) and helped myself to a nice summer seasonal ale. The waitress was very knowledgeable about the beers on tap and was eager to know my thoughts on the brew. We decided to go straight for some food and I went with their Jerkin Yer Chicken sandwich. Leave it to me to get a chicken sandwich at a place known for burgers. The sandwich was seasoned in authentic Jamaican jerk seasoning, then topped with pickled mango and a passion fruit aioli. Is that funky or what?! And it tasted even better, the tartness of the mango went great with the jerk chicken. The aioli was creamy with a tiny hint of passion fruit and at $8.00 you can not beat that. The chicken was fresh and this sandwich was delicious. I'd get this sandwich again in a heartbeat.

My boyfriend had their Cheeeeeeese burger which is their regular beef patty cooked to order on a brioche bun and topped with your choice of queso. He didn't say much while eating, he nodded his head and gave me a thumbs up so I'll take his sign language as he liked his sandwich. The neat thing is that each sandwich comes with your choice of fries, tots, fresh chips or potato wedges and your choice of seasoning with chive & onion, parmesan garlic, cajun, old bay hawaiian raw garlic or chicken salt to choose from. I went with the cajun wedges to go with my jerk chicken. They were the tastiest (and spiciest) wedges I've had in a very long time. Our waitress sold my boyfriend on their old bay seasoning for his fries. His fries were great, but I personally liked the cajun seasoning better.

We left Oblivion Taproom full and happy. Our food was delicious, fresh and even cheap. I'm waiting for our next trip back to Orlando so I can try more of their menu and get some more cajun potato wedges. Definitely a place to check out if you're looking for a craft beer, a good burger or some punk rock vibes.

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Restaurant Details:
Oblivion Taproom
(407) 802-4800
5101 East Colonial Drive
Orlando, FL 32803
obliviontaproom.com

March 6, 2012 Restaurant Reviews

Blue Collar Restaurant Brings Good Ol American Comfort Food to the MiMo district.

Blue Collar is one of the handful of restaurants popping up in the blossoming MiMo district on Biscayne Blvd. This tiny restaurant attached to a SUPER classy (not) motel is offering up good ol’ comfort food with a couple of Miami twists. The restaurant sits about 25-30 people with room for a few more outside (when the weather cooperates). The walls are painted a soft blue and old fashioned lunchboxes adorn one of the walls. The décor is simple yet welcoming. The exposed and open kitchen allows for Chef Daniel Serfer to talk/shout to his guests and ask how’s it going. I’ve been to this restaurant a few times already and have yet to find an utterly disappointing dish.

First up, I’ll cover the appetizers I’ve had so far. On one of my first visits, I inhaled their Mac and Cheese. It’s Cavatappi pasta (large and curly) smothered in three types of cheeses, trugole, cheddar, and parmesan cheese then topped with crispy bread crumbs. It is well seasoned and perfectly creamy. Definitely not enough to share if you love mac and cheese as much as I do; so if anyone wants a bite tell them to get their own.

The other appetizer I’ve tried is their Vaca Frita Tostones. Being in Miami, they had to do something Cuban related and man do they do this well. The flank steak is perfectly cooked and seasoned with orange mojo then delicately placed over a fresh toston. The app is then finished off with aioli and a sprinkling of chives. For a gringo, Chef Daniel really did these tostones and vaca frita justice. They’re delicious and they’d have you think they were cooked by an abuelita in Hialeah.

Up next I’ve had their cheeseburger. I’m no Burger Beast, but I can tell you this thing is delicious. It’s simple with no fancy frills, yet great none the less. Served on a fresh baked sesame seed bun, the burger is topped with 2 slices of cheese, lettuce, tomato and onion. I keep my burger plain and toss the lettuce, tomato and onion to the side. The bun is warm and slightly flaky. The meat is juicy and ridiculously flavorful; so good I didn’t even need to add any ketchup or condiments.

I’ve also had their Big Ragout Sandwich. This sandwich is enormous and can easily be split between two people. The sandwich starts off with a hollowed out, freshly baked hoagie roll and then it’s filled with pork and veal shoulder, and brisket. The meat has been cooked in a delicious tomato based sauce (think of an Italian-esque ropa vieja) and then topped with a ton of tiny fresh mozzarella balls. As filling and tasty as this sandwich is, proceed with caution, all that ragout juice will cause your sandwich to split and get real messy real fast.

Their sandwiches come with a side of fries or mixed greens, but if you ask nicely you can get a side off their veggie chalkboard. I typically go with their spaghetti squash that’s been cooked with parmesan cheese, a hint of lemon and butter. It’s perfectly creamy in my opinion and fun to eat since it looks just like angel hair pasta.

It’s not often that I say this, but I really enjoy the vegetables at Blue Collar. People that know me personally know that I don’t eat vegetables or “rabbit food” as I normally refer to it. Naturally, Blue Collar’s vegetable line up involves a lot of veggies sautéed in butter, or bacon and smothered with cheese (why else would I be caught dead eating them?!). You can order any one side of veggies for $4 or you can get a vegetable plate (four veggie sides) for $14. This place offers about 20 different types of veggies, including potatoes cooked a few different ways, it’s very vegetarian friendly and tasty. On one of my recent visits I decided to be bold and try a vegetable plate for $14. I had their Roasted Beets with Goat Cheese. The beets were roasted with garlic and the goat cheese was a great pairing. However, I found the beets lacked a bit of seasoning so I added some salt and pepper to my liking. Next up I had the Creamy Mashed Yukon Potatoes, these mashed potatoes were no joke and were great. They were perfectly seasoned and creamy; some of the best mashed potatoes I’ve had in a while. I also had their Curried Cauliflower puree, this was probably my favorite vegetable dish out of the four and it was also my first time ever having cauliflower. The curry flavor along with a kick of garlic and pepper definitely spiced up this ‘puree.’ The puree has lots of chunks of cauliflower through out to give it some bite. Lastly, I had their Blistered Grape Tomatoes. This was probably the least awe inspiring of the veggie dishes, but still very flavorful. The grape tomatoes burst in your mouth with each bite and went well with the small fresh mozzarella balls and basil.

Blue Collar has only 3 desserts it currently offers, and my favorite (by far) is their Butterscotch Heath bar Bread Pudding. Hot damn is this delicious. Served nice and warm with a giant dollop of freshly whipped cream, it’ll make you think of ways to inhale the whole thing before your friends can get a bite. The flavors of butterscotch and toffee dance on your tongue like two freaks doing the stanky leg. It’s definitely the dessert to get when you go to this restaurant. I mean sure you could have the rich chocolate cake or delicious berry cobbler, but what dessert is gonna stanky leg on your tongue?!

Once you’re done eating your heart out, finish off your meal with some good old Panther Coffee, brewed at Blue Collar. Never heard of Panther Coffee? Check out my post on them http://www.fatgirlhedonist.com/2012/01/somethings-brewing-in-wynwood.html. The best part, the coffee is served in an old school thermos to go along with the blue collar theme.

If you can’t tell, I really enjoy this restaurant. Keep in mind the place is relatively small and tends to get packed during peak hours. They recently kicked off their brunch and I won’t go into detail, but their breakfast burrito and steak & eggs are both great and worth checking out. I will also mention, there’s only been one dish that lacked luster; on our first visit my boyfriend didn’t like their chicken parm with angel hair pasta, it was pretty under-seasoned. Either way, I encourage everyone to check this restaurant out! The restaurant is also very reasonably priced and most entrees are at about $15-$18 and is a very casual place.

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Restaurant Details:
Blue Collar Restaurant
6730 Biscayne Blvd
Miami, Fl 33138
305 756 0366
www.bluecollarmiami.com

February 18, 2012 Restaurant Reviews

Salumeria 104 Brings Big Meat

I finally went to Salumeria 104 for the first time and decided to try a little bit of everything. The restaurant is the newest addition to the Midtown dining row with restaurants such as Sugarcane, Sustain and Mercadito offering some stiff competition. Salumeria 104 is a small bistro that makes you suspend reality for just a minute and allows you to imagine yourself in a deli in Italy. They have their various selection of meats on display for everyone and a relatively open kitchen where you can see chefs running around making your food.

Our waitress was pleasant and was able to help us with the menu. We decided to start off the night with a small charcuterie plate (since the place has built a reputation for its imported deli meats). The restaurant offers a "build your own" charcuterie plate with 3 different price points depending on how much you want to sample. We kept it small and decided to just try 3 different salumi. We went with the Prosciutto San Daniel, Speck and Cotto al Tartuffo. All three were delicious and fresh. The speck was great with its slightly salty and smokey flavor, the Proscuitto San Daniel was delicate and really delicious but the Cotto al Tartuffo was the winner for me. Also known as truffled ham, the Cotto al Tartuffo, was perfectly sliced, almost juicy and had rich truffle scent and flavor that permeated through out the entire slice of meat. It was a great treat to start off the meal.

Soon after they brought out our charcuterie plate, they also brought out our order of bufala. No we didn't order Italian some buffalo, we ordered their bufala mozzarella and it was some of the freshest mozzarella I've had in a long while. Covered with sliced tomatoes in varying colors and basil leaves delicately placed, this dish was as pretty to look at as it was good to eat. The best bite though was getting some of the meat from our charcuterie plate with the bufala at the same time, mama mia! So far our meal was off to a solid and really promising start.

Before starting our entrees, John also had their Verde Del Contadino salad. It was an immensely simple yet delicious salad that consisted of locally grown mixed greens, large slices of shaved Parmesan cheese and a lemon vinaigrette. No over the top fuss with this salad, yet it was refreshing and great none the less.

We moved onto our entrees and I decided to go with their pork that was covered in more pork, naturally. Their Porchetta is roasted pork loin covered in pork belly served over brussel sprouts and roasted potatoes. Holy hell was this dish impressive to look at. It looked like a giant wheel-o-meat and this made me a happy fatgirl. The pork loin was perfectly seasoned and flavorful. The pork belly unfortunately didn't have a lot of stand-out flavor on its own. One issue I did find was that trying to cut through the crispy pork belly with a knife was particularly difficult. It could be because I'm weak, inpatient or part cave man, but I definitely had to fight the urge to grab my wheel-o-meat and just gnaw on it with my bare hands. The brussel sprouts and roasted potatoes that accompany the porchetta were very lightly seasoned, letting the ingredients speak for themselves. The potatoes were well cooked; they were very good but nothing particularly unique about them. My brussel sprouts were lightly seasoned as well, perfectly cooked and al dente; I wasn't in a mood for veggies (I'm never in the mood for veggies) and I shared my brussel sprouts with John.

My boyfriend decided to have their Gnocchi Alla Romana. The menu specifies this dish as, "House-made semolina gnocchi with Parmesan cheese and crispy prosciutto." In our mind we were expecting miniature little potato dumplings tossed around in some sort of sauce, the way they are served in the majority of restaurants. What we got, however, was no where near what we were anticipating. They set on the table a ramekin filled with 5 large, light and fluffy "gnocchi." They were topped with crispy prosciutto and melted Parmesan cheese. This was definitely not what we were expecting and unfortunately we were a bit disappointed with the dish. The gnocchi were very under-seasoned and dry. To the point that each gnocchi was completely stuck to the bottom of the plate.

I would definitely like to go back to this restaurant to try their home-made pasta dishes. The hype about their deli meat selection is well deserved. Our charcuterie plate was delicious as was our bufala. This place brings to Midtown a bit of Italy that was definitely missing. I realize that Italian cuisine is known for its simplistic style and letting the ingredients speak for themselves so I'm rooting for this place and would love to give it a second shot in the near future.
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Restaurant Details:
Salumeria 104
(305) 424-9588
3451 NE 1st Ave
Miami, FL 33137
salumeria104.com

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