E33B53186C9A70A8E9B0D481294E0E16

bite

Heritage Meatballs from Max’s Harvest

Chef Chris Miracolo knocks it out of the park every time with his simple, holistic approach to cooking which yields a seasonal harvest of sophisticated flavors. One of our favorite dishes is his signature Heritage Meatballs.  Here’s how you van make them right at home.

Ingredients (Yields approximately 3 dozen) 2 Oz day-old ciabatta bread, diced, about 2 slices ½ Cup buttermilk 2 Tbl extra-virgin olive oil 1 Cup diced Spanish onion 4 Garlic Cloves,chopped ¼ Tsp Crushed Red Pepper 1 Tsp Fresh Thyme, chopped 1 Tsp Whole Dried Oregano ¼ Cup Italian Parsley, chopped 3 Large Eggs, whisked 2 Oz Grated Pecorino Cheese Salt and Pepper, to taste 1 Lb 80/20 Ground Beef 1 Lb Ground Pork 1 Cup All-Purpose Flour, for dredging 2 Cups Canola Oil, for frying 1 Quart Tomato Sauce
1 Soak bread in buttermilk overnight. Puree in a food processor, set aside. In a large saute pan over medium-high heat, heat olive oil. Saute onion, garlic, crushed red pepper, thyme and oregano until onions are soft and translucent. Add parsley, cook for 30 more seconds. Transfer to a sheet pan to cool. 2 In a large bowl, combine onions, pureed bread, eggs and cheese, season with salt and pepper, to taste. Add the beef and pork, mix thoroughly. Portion meat mixture into 1-ounce balls. Dredge the meatballs in flour. 3 Line a baking sheet with paper towels. Using a large sauce pan over medium-high heat, heat canola oil to 350 degrees. Cook meatballs until golden brown. Drain on prepared baking sheet. 4 Heat oven to 325 degrees. Transfer meatballs to a large oven-proof pan or Dutch oven. Pour Tomato sauce over meatballs and cover pan with a lid. Bake for 35 minutes. You can enjoy more delicious recipes like this one at Max’s Harvest, 169 NE Second Avenue in Delray Beach. Info: 561-381-9970; maxharvest.com.

bite

Classic Key Lime Pie from the Old Key Lime House

Florida’s oldest waterfront restaurant s a huge draw for tourists and locals who and come by both car and boat to enjoy fresh seafood and party in the lively Chiki-Tiki Hut. Their Classic Key Lime Pie is one of the best around. Here’s the recipe so you can make it right at home.

CRUST 1 1/2 cups graham cracker crumbs 3 tablespoons sugar 1/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, melted FILLING 1 14 ounce can sweetened condensed milk 2/3 cup bottled Key lime juice 3 large egg yolks 3 tablespoons sugar 3 tablespoons fresh lemon juice 1/4 teaspoon salt TOPPING 1 1/2 cups chilled whipping cream 3 tablespoons powdered sugar 1 teaspoon vanilla extract Key Ingredient: The Old Key Lime House uses Nellie and Joe’s Key lime juice in its pie. Go to keylimejuice.com for a list of stores that carry Nellie and Joe’s, or buy it online from netgrocer.com
1 Soak bread in buttermilk overnight. Puree in a food processor, set aside. In a large saute pan over medium-high heat, heat olive oil. Saute onion, garlic, crushed red pepper, thyme and oregano until onions are soft and translucent. Add parsley, cook for 30 more seconds. Transfer to a sheet pan to cool. 2 In a large bowl, combine onions, pureed bread, eggs and cheese, season with salt and pepper, to taste. Add the beef and pork, mix thoroughly. Portion meat mixture into 1-ounce balls. Dredge the meatballs in flour. 3 Line a baking sheet with paper towels. Using a large sauce pan over medium-high heat, heat canola oil to 350 degrees. Cook meatballs until golden brown. Drain on prepared baking sheet. 4 Heat oven to 325 degrees. Transfer meatballs to a large oven-proof pan or Dutch oven. Pour Tomato sauce over meatballs and cover pan with a lid. Bake for 35 minutes. You can enjoy more delicious recipes like this one at Max’s Harvest, 169 NE Second Avenue in Delray Beach. Info: 561-381-9970; maxharvest.com.

bite

Abe and Louie’s French onion soup au gratin

Ingredients 4 Oz (1 stick) Unsalted Butter 3 Lbs Red Onions, sliced ¼-inch thick 3 Lbs Yellow Onions, sliced ¼-inch thick ½ Tbl Minced Garlic 1½ Cups Cooking Sherry 3 Qts Water 4 Oz Beef Bouillon Base 4 Oz Veal Demi-Glace Base ¾ Tsp ground white pepper 1 ½ Tbl Granulated Onion 3 Cups Croutons 24 Oz Grated Gruyere Cheese 24 Oz Grated Mozzarella Cheese
Preparation FOR CRUST: Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and salt in medium bowl to blend. Add melted butter and stir to coat well. Press crust into 9-inch diameter glass pie dish. Bake 5 minutes. Cool. FOR FILLING: Preheat oven to 275 degrees. Whisk all ingredients in large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight. FOR TOPPING: Using electric mixer, beat all ingredients in large bowl until peaks form. Spread atop pie and serve. You can enjoy more terrific recipes like this at the Old Key Lime House, 300 E Ocean Avenue in Lantana. Info: 561-582-1889; oldkeylimehouse.com

bite

Lobster Mac & Cheese from Chops Lobster Bar

INGREDIENTS (Yields 6 servings) 1 Quart Heavy Cream 1 Quart Half-And-Half 1 Cup half-and-half 36 Oz White Cheddar Cheese, shredded 4 Oz Cornstarch 2 Tsp Kosher Salt 1 Lb Cavatappi Pasta Rigatoni Pasta 4 Oz Lobster Meat, cooked and cut into small pieces
DIRECTIONS Mix cornstarch with 2 cups half and half in small mixing bowl until smooth. Set aside. heat remaining half and half with the heavy cream in a large saucepot to 180 degrees. Add cheese and salt into cream and whisk until smooth. Add cornstarch and half and half mixture. Stir for 15 minutes over low heat. Add cooked pasta and lobster meat and toss everything in the sauce; serve. You can enjoy more terrific dishes like this at Chops Lobster Bar, 101 Plaza Real South in Boca Raton. 561-395-2675; buckheadrestaurants.com