Fabulous Fritto Misto di Mare

A simple but indulgent pleasure, I could easily eat a whole bowl of Fritto Misto with some lemon wedges and a dollop of chipotle mayonnaise on my own. You can vary the seafood to your suit your own taste, but a lovely mixture of scallops, squid, prawns, whitebait and a firm whitefish like monkfish, cod or haddock, is the best combination. The only rule: the seafood should be absolutely fresh and eaten as as soon as it comes out of the pan. Thrown together in a spicy mixture of cornflour, semolina and Old Bay seasoning, the seafood is flash fried in very hot vegetable oil for a few minutes, just until they've reached the perfect level of golden crunchiness. Served with a cold glass of Pinot Grigio, enjoy the fritto misto while it's still nice and hot. As they say in Naples, frijenno e magnanno — "fry it and eat it!"


Fritto Misto di Mare
Serves 4-6 as a first course


4 cups of vegetable oil, for frying
2 tbsp cornflour
4 tbsp semolina flour
2 tsp Old Bay seasoning
1 lb squid, tubes and tentacles
1 lb large shrimp, shelled and deveined
1 lb large scallops
1/2 lb whitebait
1/2 lb monkfish, sliced into 1" pieces
1 lemon, cut into wedges


Heat the oil in a small saucepan, and while it's warming, cut the squid into rings. Put the cornflour, semolina and Old Bay seasoning in a large freezer bag and add mixed seafood in batches, tossing to coat. When the oil is hot enough, which it when it sizzles a small piece of bread, fry the seafood in batches to get the most golden crunchiness. A couple of minutes per batch is all you need. Lay the cooked seafood on a paper towel, as you continue to fry the remainder of the misto. Serve with lemon wedges and your favourite mayonnaise. I like Mike's Chipotle Mayonnaise from the St. Lawrence Market!


COOK'S NOTE: I like to throw in some sliced lemon and parsley into the misto while it's frying, for and added taste and colour sensation!

Manita's Quinoa with Citrus Vinaigrette

A super healthy Peruvian "grain," quinoa is as delicious as it is healthy. The most challenging thing about quinoa is learning how to pronounce it — keen-wah. While quinoa tastes and cooks as if it were a grain, it's actually a seed and has a light, mild flavor and somewhat chewy and creamy texture. It can be used much like couscous, but it’s much easier to manage as it doesn’t stick together as couscous can. It also does a wonderful job of absorbing the flavours of dressings or vinaigrettes, and can be served hot, cold or at room temperature. 

My great friend Manita introduced me to this amazing grain while I was in Miami, and it's now my favourite new ingredient! Quinoa is versatile, delicious, and loaded with nutrients that will keep you healthy, happy, and slim. Not only is it a complete protein, containing all nine essential amino acids, but it is also gluten-free, easy to digest and incredibly easy to incorporate into your diet. When cooked, its light and fluffy texture makes it the perfect healthy substitute for rice or couscous. What's not to like?


Manita's Quinoa with Citrus Vinaigrette
Serves 12


2 cups Quinoa
3 cups water

vinaigrette: makes 1 cup
juice of 2 oranges
zest of 1 orange
segments of 1 orange, diced 
2 tbsp lemon juice
1 cup diced cucumber (my addition)
4 shallots, peeled and minced
1/2 cup olive oil
salt and pepper
1/2 cup black olives, pitted and diced
slivered almonds, toasted


Put the quinoa in a large pan. Pour in 3 cups of cold water and bring to the boil. Lower the heat and simmer for 10–12 minutes, until all the water is absorbed and the quinoa is transparent. Drain and leave to cool.


Make the vinaigrette by whisking together the oil, shallots, citrus juices and half of the orange zest. 


Combine the cooked Quinoa with half of the vinaigrette and mix thoroughly. Then add the olives, orange segments, remainder of the orange zest and cucumber, if you wish. Check the seasoning and adjust according to taste. Serve immediately with toasted almonds, or cover and refrigerate for up to 3 days. Note: Spoon additional dressing over the quinoa salad before serving.

Incredibly versatile, you can add any of your favourite ingredients to cooked Quinoa and customize your own special recipes. Simply add some grilled asparagus and shitake mushrooms to cooked Quinoa and toss with some toasted nuts and a simple citrus vinaigrette for a tasty Grilled Asparagus and Mushroom Quinoa Salad.

Miami: Timon Balloo's Sugarcane

Sugarcane Raw Bar Grill in Midtown Miami is a busy place on a Saturday night, catapulted to the top of Miami's dining scene with the creative cuisine of Timon Balloo, Sugarcane's talented Chef de Cuisine and candidate for The People's Best New Chef honours by Food & Wine magazine. 

The interior of Sugarcane

The decor of the restaurant stays loyal to the authenticity of Miami with inspiration from colonial Spanish-style architecture. The space has a vibrant modern aesthetic with masses of wooden ceiling fans, in the shape of palm leaves, whirring in unison overhead, giving the space a sort of colonial-industrial feel. The pretty garden courtyard and large open-air bar draws crowds every night — especially on hot summer evenings!

Sugarcane's garden setting courtyard

The outdoor bar, which hums every night — standing room only after 11pm!

With three distinct kitchens — a hot kitchen, raw bar and robata — a Japanese charcoal grill — Sugarcane focuses on a shared experience with its tapas-style menu. Using only the freshest seasonal, local ingredients, Chef Timon Balloo offers daily dishes inspired by Miami's South American and Latino-Cuban roots.

Sugarcane's Chef de Cuisine, Timon Balloo

Inside the kitchen at Sugarcane

Sugarcane’s philosophy of sharing transcends throughout, with conceptual small plates like Bacon Wrapped Dates stuffed with linguiça sausage and manchego cheese; robata-grilled Octopus with aji panca (a Peruvian red pepper sauce); succulent Squid marinated in a tangy lemon ailoi; and mouth watering Korean Style Beef Short Ribs — so good we had to order two servings!

Bacon Wrapped Dates stuffed with linguiça sausage and manchego cheese

Octopus with aji panca sauce

Korean Style Beef Short Ribs

Squid marinated in a tangy lemon ailoi

Tapas style dishes include Steamed Pork Buns with apple kimchi; delicious Bone Marrow with veal cheek marmalade; Broccolini garnished with an aromatic truffle fondue and toasted garlic; Roasted Brussel Sprouts marinated in sweet soy and orange; Veal Kidneys with onion purée and whole grain mustard jus; and fabulous Duck & Waffles, where warm Belgian waffles meet their match alongside crispy duck leg confit with a sunny-side up duck egg and topped with a small jug of sweet maple & mustard seed syrup.

  

Steamed Pork Belly Buns with apple kimchi

Roasted Brussel Sprouts marinated in sweet soy and orange

Veal Kidneys with onion purée and whole grain mustard jus 

Duck & Waffles with crispy duck leg confit, fried duck egg 

and maple syrup with mustard seeds

Bone Marrow with veal cheek marmalade and ciabatta

Specialty sushi rolls include crunchy tuna with avocado, spicy tempura flakes and sweet chili; kobe beef with shiso leaf and pink peppercorn mustard; and the Sugarcane roll with lobster, endive and tomato salsa. The hot kitchen also offers Balloo’s large plates with feature whole roasted chicken served with truffle fingerling potatoes and shiitake mushrooms; daily hand-carved meat with garden vegetables; and whole roasted Branzini with lemon and herbs. To complement the tradition of sharing, Sugarcane offers freshly muddled libations in pitcher-portions — from white or red sangria to limey-mint mojitos. The menu also features bubbly by the glass and lots of inventive cocktails.

Sugarcane's whole roasted Branzini — the grilled fish of the evening

But save room for dessert. Our waiter insisted that we order the Torrejas — the sinfully delicious Spanish/Mexican version of french toast, made with baked brioche and topped with sautéed apples and vanilla ice cream, in a maple caramel sauce. I'm so glad we took his advice — it was delicious!

Torrejas with Maple Carmel Apple and Cinnamon Ice Cream with Piecrust Crumbles

Haisam, our charming Venezuelan waiter

It's understandable why Sugarcane has garnered so many accolades. With their extensive tapas style menu, friendly service, spirited ambiance and enviable cocktail list, patrons just kick back, eat well, and stay awhile. We did just that — enjoying a luscious three hour dinner, sharing 16 small plates, two jugs of Mojito's and lost of laughs! Many thanks to Randy, Dina and Manita for leading me astray in Miami!

Saluds!

3250 Northeast First Avenue,

Midtown Miami

786.369.0353

www.sugarcanerawbargrill.com

The Miami Mojito

• 
  
• Considered Cuba's national drink, this lime and rum cocktail is made with mint, rum, sugar, lime, and club soda. Rum was available as a medicinal 'tot' to slaves working on sugar plantations in Cuba. They used it as a pick-me-up by adding mint, water and sugar cane to take the edge off the heat. Mojito literally means 'something a little wet'. 
• 
  
• The signature cocktail served at Sugarcane in Miami, one the city's hottest new restaurants, located in Midtown, is the Mojito, served in a large pitcher and garnished with fresh limes, mint and plenty of ice. This lime-packed cocktail is the perfect summer libation, and served with some cuban-inspired appetizers, you'll have all of the ingredients for the perfect summer party. Salud!
• 
  
• 
  
• Pitcher of Mojitos
• Serves 6
• 
  
• 3 cups fresh mint leaves, packed
• 9 tbsp sugar
• 1 1/2 cups light rum
• 1/2 cup fresh lime juice

• 6 cups club soda, chilled
• 6 cups crushed ice
• 12 lime wedges

Reserve whole mint leaves for garnish. Place remaining mint leaves in medium bowl. Add sugar. Mash with wooden spoon until mint is aromatic and oils are released. Add rum and lime juice and stir until sugar dissolves. Strain mixture into a large glass pitcher. This can be prepared 2 hours ahead, refrigerated.

Add club soda to the pitcher and gently stir. Fill each of 6 glasses with 1 cup crushed ice. Serve the mojitos over ice and garnish each glass with fresh mint and lime wedges.

Miami & South Beach — A Culinary Journey

A Culinary Journey to Miami and South Beach

June 2, 2011 - June 5, 2011

Scrumpdillyicious will be touring Miami from June 2-5, 2011, exploring the multi-cultural culinary pulse of this dynamic Floridean hot spot. Join me online each day as we journey through Miami, South Beach and Little Havana, exploring the eclectic Cuban, Hispanic and Latino flavours and hidden gems of Miami's diverse and charming neighbourhoods. 

Our Culinary Journey will take us from Bayside and Biscayne Bay to Coconut Grove's Villa Vizcaya & Gardens, a sumptuous Italianate villa with awe-inspiring gardens and grottoes, then on to South Beach's Art Deco District, with it's famous hotels and fabulous restaurants, with their blend of Latin, Cuban, Columbian and Caribbean flavours: From Latino Ceviche and Picadillo, Columbian Arepas, and Cuban Mojitos and Media Noche — until then — Buen provecho — bon appetit!

The Sugar Mill on Tortola

The Sugar Mill is one of the prettiest hotels on Tortola, set amid tropical gardens and overlooking a private beach. It's received numerous awards for it's intimate boutique-style villa accommodations and it's world class cuisine. The centrepiece of the estate is a 375 year old ruin which has been restored to form one of the most unique and beautiful settings on the island.

The Sugar Mill Island Beach Restaurant

A handful of plantation-style suites and villas are nestled amid the lush setting of the estate, in addition to a small beach with casual pavilion restaurant, and lovely pool — a welcome luxury after two weeks swimming in salt water!

The heavenly fresh water pool — paradise!

Siesta time!

The Sugar Mill is our home for one night as we had to say goodbye to the Alegria Del Mar earlier in the day. I can't believe our two weeks are up already. One of the prettiest hotels on the island and one of the best kitchens, The Sugar Mill is our favourite place to stay when we need to stay overnight on Tortola, in order to catch our ferry to the US Virgin Islands and flight back the following day. The fabulous restaurant, restored from the ruins of the original sugar mill, has been named 'one of the twelve most romantic dining rooms in the world', by Condé Nast, and 'one of the four best restaurants in the Caribbean' by Travel & Leisure magazine.

The award-winning Sugar Mill Restaurant

The menu changes every night by the chef and proprietors, Jeff and Jinx Morgan, who also happen to beBon Appetit magazine columnists. This evening's selection features Lobster Bisque with Basil Croutons, Shrimp & Vegetable Skewers served over Caramelized Pineapple Salsa and Warm Oyster Gratin with Smoked Bacon & Guinness Hollandaise. The tempting main courses include Salmon wrapped in Leek with Petit Pois Emulsion & Shaved Fennel Salad, Poached Lobster Salad a la Nicoise, and Pan Roasted Duck Breast served with Asian Cole Slaw & Soba Noodles. 

Lobster Bisque with Basil Croutons

Pan Roasted Duck Breast served with Asian Cole Slaw & Soba Noodles

They even create vegetarian options for vegetarians — with this evening's entrée being Wild Mushroom Empanadas with Fresh Pico de Gallo & Lime Cream Fraiche and Eggplant Creole with Caribbean Coconut Rice. Before dinner, we enjoy a glass of wine and a game of cribbage, in the alfresco gazebo terrace and admire the north shore's dazzling sunset, but not before I buy a copy of the Sugar Mill Cookbook — perfect reading for the flight back home through Miami.

St Croix: Christiansted in the USVI

A full day's sail from the British Virgin Islands, St Croix is the most populated island in the US Virgin Islands. Purchased by the US from Denmark in 1917, the Danish influence from bygone eras is evident everywhere on the island, from the arched walkways of the pastel-colored buildings in the island’s capital, Christiansted, to the historic Fort Frederik, named after the King of Denmark. Today, the island is a lively fusion of Danish culture combined with American and Caribbean influences.

Walking along the old cobblestone streets of Christiansted, you pass Danish ruins interspersed with fashionable new boutiques, shops and quaint restaurants, adding a charm and character to the town. Our main reason for visiting to St Croix is to dive 'The Wall', a 7-mile underwater canyon that runs along the north side of the island, descending thousands of feet down from the surface, teeming with different types of corals, caves, and marine life. 'The Wall' is a geological rarity — the bottom of the Caribbean literally drops away. The colorful reef is on one side and the bottomless blue is on the other. A very cool dive and definitely worth the trip.

Lovely healthy coral and marine life

The spectacular wall on the north side of St Croix — a breathtaking dive!

After an exhilarating two-tan dive, it was definitely time for a cold beer when we got back to the Christiansted dock, where our dive boat dropped us off. After breathing compressed air for a couple of hours, you need a beer!

One of the more popular beer-holes along the Christiansted boardwalk

Before heading back to shore for dinner, we took our dinghy back to the Alegria Del Mar, where we had anchored for the day in the very busy, and not too quiet, Christiansted Harbour.

Christiansted Harbour

One of the prettiest restaurants in Christiansted is Kendrick's, located in a wonderfully restored Danish enclave in the heart of Christiansted's historic district, in an old Crucian cottage with a gorgeous tropical courtyard and an award-winning kitchen. This where we had made reservations for dinner for our only evening on St Croix. Dave Kendrick is the chef/owner of Kendrick's, serves outstanding French cuisine with a Caribbean twist, and has been featured in both Gourmet and Bon Appetit. I had heard about Kendrick's and knew that's where we needed to be!

Kendrick's beautiful garden courtyard

Dave Kendrick, chef and owner of Kendrick's for over 25 years!

Appetizers include Sweet Potato and Gorgonzola Ravioli in a sage cream sauce, fried shallots and toasted pine nuts, Seared Tuna Char Sui & Asian Slaw drizzled with a soy-wasabi vinaigrette, King Crab Cakes with a lemon-habanero sauce and a lovely warm Chipotle Pepper, Garlic and Onion Soup. Entrées featured Herb Crusted Rack of Lamb with roasted garlic and fresh thyme sauce, Filet Mignon with a Mushroom Brandy Sauce, Shrimp Saltimboca with artichokes, sun-dried tomatoes, capers, fresh lemon and sage, and Pappardelle with sautéed shrimp, wild mushrooms, garlic and caramelized onions in a thyme and white butter sauce.

Sweet Potato and Gorgonzola Ravioli

King Crab Cakes with Lemon-Habanero Tartar Sauce

Filet Mignon with Mushroom Brandy Sauce