If you’re an aspiring home chef or dedicated foodie, this post is for you. To give diners a peek inside and experience the dishes their favorite celebs enjoy most when in Miami, these star chefs at hotspot restaurants are unveiling their recipes so home cooks can attempt them without the ever-so-present Hollywood judge-y side-eye 🙂
Chef’s Dish All: Make Your Favorite Celebrity’s Recipe at Home
DÔA
Ceviche Traditional by Executive Chef Carlos Estarita
Celebrity who loves this dish: Audrina Patridge
Recipe:
Always use fresh market fish.
Leche de tigre base
- 250g lime juice
- 8g garlic
- 6g ginger
- 50g red onion
- 6ea cilantro stems
- 30g celery
- 3ea aji limo no seeds
- 9g kosher salt
- 110g fish
- 210g ice
Procedures:
- Get all veggies and fish trim and cut into small rough chunks, season with salt
- Keep mix in bowl over ice. (must remain cold at all times.
- Squeeze lime juice. (first press only)
- Add lime juice to mix and add ice let marinate for about 5min.
- Puree mix in about half of the liquid but only pulse about 3-5 times
- Strain with chinois and combine with rest of liquid.
- Leche de tigre is ready, keep cold at all times
To finish ceviche:
- Diced raw fish season well with sea salt
- Let sit for approx. 2 min
- Add chopped cilantro and aji limo
- Add leche de tigre to cover fish and let sit for approx. 2 min
- Place in bowl and garnish with canchas, choclo, sweet potato and red onion
VILLA AZUR
Roasted Dates by Executive Chef Erwin Mallet
Celebrity who loves this dish: Darren Criss
Serving: 4 people
Ingredients:
36 pitted dry dates
12 slices of Bayonne Prosciutto
Manchego cheese: 4oz
Honey: ½ tbl spoon
Heavy cream: 1 cup
Melt half the Manchego cheese with the cream in a saucepan, salt and pepper, boil and then mix everything together in a blender.
Put aside in a cooler
Stuff the dates with Manchego cheese: 2gr per date
Wrap the dates 3 by 3 with one slice of Bayonne prosciutto
Bake the dates in an oven at (400F) for 4 minutes, then top the dates with honey and re-bake for 1 minute.
Plate and serve with the dressing on the side
Seaspice
Aushak Dumplings by Executive Chef Angel Leon
Celebrity who loves this dish: Justin Bieber
| INGREDIENTS | WEIGHT/ AMOUNT |
| Dumpling | 4 ea |
| Lamb ragu | 3 oz |
| Feta sauce | 2 oz |
| Paprika | scattered |
| micro herbs | pinch |
| Mint, dried | scattered |
| METHOD OF PRODUCTION | |
| Steam dumplings. | |
| Warm up the lamb ragu. | |
| Spoon the feta sauce on the plate, place the dumplings on top, spoon the ragu. | |
| Finish with dried mint, paprika and micro herbs | |
| SUB RECIPE | |
| DUMPLING | |
| INGREDIENT | WEIGHT/ AMOUNT |
| dill | .25 # |
| flowering chives | 3 # |
| Leeks | 2 # |
| cilantro | .25 # |
| Corriander Seed, Ground | 3-4 TBS |
| Salt/Pepper | t/t |
| METHOD OF PRODUCTION | |
| 1. Rough chop dill, slice flouring chives small, brunoies leeks, rough chop cilantro | |
| 2. Sweat ingredients | |
| LAMB RAGU | |
| INGREDIENT | WEIGHT/ AMOUNT |
| Lamb, ground | 5 # |
| Yellow split peas (soaked) | 2 cups |
| Onion, yellow (large) | 4 ea |
| Garlic | 8 cloves (4 oz) |
| Tomato, whole canned, crushed, strained | 5 cups |
| Cumin | 1 TBS |
| Ground Corriander Seed (good quality) | 2 TBS |
| Salt/Pepper | t/t |
| Tumeric | 1 tsp |
| METHOD OF PRODUCTION | |
| 1. Soak the yellow lentils under water for at least 1 hour | |
| 2. In a large sauce pan heat 4 TBS of olive oil, add garlic and onion. Sweat | |
| 3. Add the tumeric, corriander, cumin, ground lamb and tomatoes | |
| 4. Cook for about 20-25 minutes | |
| FETA SAUCE | |
| INGREDIENT | WEIGHT/ AMOUNT |
| Feta | 8 oz |
| Yogurt | 1 ct |
| Garlic | 3 ea |
| Salt | t/t |
| METHOD OF PRODUCTION | |
| 1. In a vita-mix combine feta, yogurt, garlic and salt | |
| 2. Blend until a vortex forms | |
| 3. Blend until smooth & strain | |
