Miami Eats
We’ve been back from our latest Miami trip for a few days now, but I still savor all the wonderful moments. Warm and sunny days, reunited with dear friends, and of course lots of good eats.
We went back to old favorites, such as Van Dyke Café, the Café at Books & Books and Whisk, explored new (to us) places such as Michael's Genuine at the Design District, Dolores, but you can call me Lolita in Brickell, and the Baricci Café in the Keys.
By coincidence we found this wonderful small café which makes incredible sandwiches. The perfect lunch in the keys! We also stopped at Morada Bay Beach Café for sundowners and a simple meal to enjoy the beautiful sunset in a leisure atmosphere directly on the beach. Feet in the sand, a chilled glass of white wine, what else is there to wish for?
And of course, we cooked and grilled.
Skirt steaks and fresh fish from the local fish market.
We had so many wonderful dinners, barbecues and get-togethers. Our friend Lisa made fantastic “Giddy-Up Steaks”, Sun prepared her delicious coconut salmon and Marjan pampered us with her great marinated skirt steak. Our new favorite barbecue rubs & marinades!
Lisa’s Giddy-Up Steak
2 pounds flank steak
Rub: 2 tablespoons chili powder
1 tablespoon ground coffee
1 1/2 tablespoons brown sugar
1/2 teaspoon coriander powder
1/2 teaspoon coarse ground pepper
½ teaspoon kosher salt
¼ teaspoon garam masala
In a small bowl, stir together the rub ingredients, making sure to smooth out any brown sugar nuggets. Then, pour half the mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside for up to 2 hours to marinate at room temperature (or overnight in the refrigerator). Grill meat according to your preferences.
Sun’s Salmon in Coconut Milk
4 pieces of salmon (2-3 inches wide strips)
half can of coconut milk
1/2 red pepper
1/2 green pepper
1 small onion
1 tsps dill or parsley
salt and pepper
Cut the onion and peppers in 1/2 inch squares. Mix all ingredients and pour over the salmon in the baking pan and bake for 15-20 minutes at 350°.
Please do not overcook! There is a huge difference in taste when you overcook your fish by just a few minutes. For best results, cook fish until it's almost done. Remove the pan from the oven and let it sit for a few minutes to finish cooking just like when you make steaks.
Marjan’s Marinated Skirt Steak
Marinade:
Zest and juice of 3 lemons and 3 limes
1/2 cup EVOO
1 medium onion chopped
3-4 tablespoon of chopped cilantro
1 teaspoon chili flakes
2 slabs of skirt steak
Mix all ingredient in marinade dish. Marinate 3-4 days prior to grilling (if possible). Take out of refrigerator 30 min prior to grilling.
Grill 4 min on each side for medium rare. Let rear for 10 min prior to cutting into strips against the grain of meat.
