Whiskey Joe's Bar & Grill

Man plans and God laughs. That was the theme for my Memorial Day Sunday. John and I set out to spend the day at Bill Baggs State Park in Florida's sunny Key Biscayne under the shadow of our favorite lighthouse. When we got there, we found the park full, and we were sent away. So we went to Plan B- Crandon Park. That was crowded too, but it served the purpose- a day of sunny skies, tropical breezes and warm ocean water.

     We intended to end the day at the Lighthouse Cafe at Bill Baggs, but since we didn't gain access, we pulled Plan B again. We decided to try Whiskey Joe's.

 

     You can choose your view between a shimmering Biscayne Bay framed by the Miami skyline, or the sight of super-sized forklifts moving charter boats to and from gigantic shelves as they squeeze through the narrow alley between the marina and the tiki bar deck. A singer played a repertoire of standard tropical bar fare (Jimmy Buffett, Paul Simon, Zach Brown) on his acoustic guitar, but he wasn't terribly engaging.

     John ordered the Angus sliders but he didn't like the grilled onions. He can't quite figure out the difference between sauteed and grilled. Based on several experiences, his conclusion is that 'grilled' means limp and greasy.

     I ordered the fish and chips. It was a generous portion and the fries ('chips') were crispy on the outside and tender on the inside. The fish wasn't bad except one piece tasted a little gamy. That was disconcerting.

     We accomplished our goal- we had dinner in our bathing suits looking out into the bay, although John was quite intrigued by the sight of the forklifts putting boats on shelves as if they were toys. Whiskey Joe's, however, will not be on our "keeper list".

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100 Montaditos

   

     You sit down, you look at the menu, you take one of the little papers and pencils provided on each table, and you write your own order... Gotta love it!

     Montaditos is an adorable place-  red walls covered in vintage photos of Spanish scenes in contrast to the severe black linear tables and stools.

     The menu indeed comprises 100 different mini-sandwiches (Montaditos) assembled with exquisite ingredients that include Spanish chorizo, Spanish omelette and Serrano ham (of course!), Basque sausage, garlic pork loin, smoked salmon, Manchego, goat and blue cheeses. The memory alone makes my mouth water.

 

     John ordered the pulled pork and Manchego and the Philly steak. I ordered the chorizo and Manchego and the blue cheese, bacon and arugula. John gave them his signature 'they're alright', but I found them tasty and amusing. However, we did agree that the sangrias were delightful. He had the classic and I had the cola sangria, two of several choices on the menu. Next time, I will definitely try the lemon sangria. We also agreed that the side of cheese fries we ordered was disappointing and unnecessary since the sandwiches came with chips.

   

     When lunch ended, my husband said "I wouldn't mind coming back just for sangria and dessert."  I will tell you why. They have dessert minis made with chocolate bread. They can be filled with your choice of Nutella and almonds, Nutella and Oreos, Oreos and whipped cream, Oreos and Hershey's chocolate or item #100, their top of the line, Nutella, whipped cream, almonds and Hershey's chocolate.  They had me at chocolate bread... and at Nutella.

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Garcia's Seafood Grill & Fish Market

     Last week was a rough week, busy and stressful in a variety of ways. When the weekend finally arrived, I needed my fix. I needed to relax and look at any body of water available. Fortunately, in Miami there's many from which to choose.

   

     Garcia's balcony seating area looks right over the Miami River. The salty smell of fresh fish is inescapable. It beckons you as you enter the building and are welcomed by the bustling fish market. I worried that on such a hot day, I would have to sacrifice comfort for a water view, but the breezes were remarkably pleasant and made the humidity almost undetectable. I felt my cares glide away a little at a time with each yacht, fishing boat, and barge that sailed on the watery ribbon.

   

     Before you even settle in your seat, the servers slip small plastic cups filled with a creamy yet chunky seafood dip to be enjoyed with the generous baskets of saltines that live on the tables.

     The specials that day included Chilean or Black Sea Bass in cilantro and mango sauces. Their regular menu entices with selections of grouper, swordfish, dolphin, salmon, yellowtail— a treasure trove of aquatic denizens.

     Many items were intriguing, but both John and I opted for the dolphin (Mahi-Mahi), grilled with French fries for him, in Garcia's

classic sandwich for me with a side of plantain fritters. There is no question that the quality and freshness of the seafood is superb here, but the popular sandwich was not extraordinary in any way, and I hoped that John's dish would have a bit more sophistication.

     The customers around us were happily digging into overflowing platters of oysters and stone crabs, so I must conclude that their shellfish is a big draw. Watching them enjoy their lip-smacking experience made me a little jealous since I don't share their passion for edible crustaceans. It's a lovely, casual place, and the seafood is so fresh, it almost climbs onto your plate of its own accord, but next time I want to stare at the water and eat with the fishes, I'll head down to Sundowner's in Key Largo. Stay tuned.

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2014 Kitchen Experiment # 4 - Arroz con Leche (Cuban-style Rice Pudding)

     Every Latin American country has its own version of rice pudding, but for me, none compare to the way my Cuban mother and all my Cuban aunts make it.The time has come for me to follow in the tradition.
     Any recipe that includes condensed milk makes me giggle with delight.The amount of sugar in the recipe was a bit scary considering the presence of the sweet milk, but remembering the bodacious flavor of my childhood, gave me the courage to make it snow heavily over the thick mix of rice and condensed, evaporated and whole milk. No regrets.
     Now for the texture. One of the features that turns me off in other versions is the consistency, the way the spoon cuts into the pudding. I simply can't get on board with runny Arroz con Leche. For me, it has to have a soft thickness, a hint denser than condensed milk itself. In my attempt to avoid undercooking it, I ended up overcooking it. The flavor was comforting and familiar, but it had the firmness of bread pudding.
     Midway through the cooking process, I gave John a flavor quality control teaspoon that seemed a little thin to me. I should have allowed for the effects of refrigeration and quit right there. Lesson learned. Nonetheless, I am satisfied to have finally taken the plunge and followed in the footsteps of the illustrious cooks in my family.

Ingredients:

2 cups arboreal rice
1 can evaporated milk
1 can condensed milk
1/4 cup milk
1/2 cup sugar
1 tsp butter
3 cups of water
Pinch of salt
Ground cinnamon to taste

Preparation:

Add rice and salt to boiling water. Simmer for 20 minutes or until rice is soft.

Add three milks and sugar, and simmer for 45 minutes or until mixture is creamy.

Add ground cinnamon.

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Pincho Factory

     I confess... I am a burger snob. Over the years, I have outgrown the fast food versions. For a while, Wendy's could satisfy the craving, but then Five Guys dethroned Wendy's. That reign lasted a very short time when Shula Burger appeared. Now, my burgers only come from Bar & Grill eateries, Fuddruckers (because they serve bison burgers), or specialty restaurants.

     A while back, on the Today show, I saw a cooking segment with a guest chef who dared to replace the hamburger bun with 'tostones', latin-style plaintain fritters. I was intrigued. This would be my new quest for the upcoming weekend.

    Pincho Factory is a minuscule place in a strip mall with predominantly black and white décor and a lot of traffic. Their specialty is skewers, or 'pinchos'. You can have single pinchos, you can make them into a full entree with a rice bowl, a salad bowl, or swaddled in a thick pita wrap. You can make them into a vegetable dish, you can have them Buffalo-style, a la Caesar, or go Greek. They know their pinchos, no question.

     John teetered on the verge of ordering a pincho, but in the end his love of burgers won out. He ordered the classic 'Pincho Burger', served on potato bread and with all the traditional embellishments plus potato sticks (missing from John's) and their "secret pink sauce".

     I customized my 'Toston Burger' by adding bacon and switching the Jack cheese with my beloved blue cheese, which probably nullified any flavor their cilantro sauce may have offered.

     Both items were flavorful but neither was exceptional. The tostones didn't add or subtract from the total burger experience. One thing we found really disappointing was the size. They were just a smidgen bigger than a slider.

     As I often do, I've left the best for last. We shared a small but very generous order of sweet potato puffs, an ethereal delight so sublime that they melted in your mouth like cotton candy. And, in case you had any doubt that they were made in heaven, they're served with apple butter on the side for that extra burst of sweetness. It's the kind of thing that puts a smile on your face whether you like it or not.

     I don't know that I would go back for the burgers, but I'm captivated by the pincho craze so, if I'm in the area, I will investigate... and have more sweet potato puffs.

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A La Folie Café Francais

     A bit of Paris right here in Miami Beach! Quaint, authentic, delicious! Lately I'd been fearing that I was becoming too demanding when visiting new places because none were giving me that sense of satisfaction in discovery that I seek in my foodie adventures. A La Folie refreshed my outlook. What a delightful little place!

     Let's begin with the space itself. The whole thing measures roughly 30 by 15 feet plus a small kitchen in the back. The moment I walked in, I was transported back to Paris. Small, rustic tables with french phrases painted on them, rusty objects strewn strategically about, even in the restroom, where one of the tiny walls is a black and white panoramic of the 'city of light'. The dishes are boldly and intentionally chipped which made me squeal with amusement. The 'cerise' on top had to be our server, Arnaud - a little flirty, a little brooding, very competent, and very French!

     Now for the food. It all began with the most splendid over-sized cups, minus handles, of café au lait. These whimsical cups force you to make a commitment to the contents and dive into the creamy sea of coffee, holding on tight with both hands.

     My friend DJ ordered the Totale, one of many crepe menu items, the house specialty. The portion was generous, the crepe sublimely delicate and full of the flavors of ham, cheese, and mushrooms.

     I had the 'Croque Madame'. Not long ago, I blogged about another establishment where I ordered the 'Croque Monsieur', a slightly less decadent version of the Madame. When I ordered on this day, I wondered if I would have the same lukewarm response. I decided that if I wasn't impressed this time either, I would have to resign myself to the fact that Mr. and Mrs. Croque are just not for me.

   

    This Croque delivers what it promises, a toasted french baguette doused in melted Swiss cheese that also greets you from inside the sandwich, along with savory ham and a sinfully silky bechamel that escapes from the sides of the bread when you take a bite. Madame wears a crown that Monsieur does not: a perfect egg, sunny side up, that breaks and flows deliciously when punctured by the baguette. This is why I explore eateries. This is why this blog was born.

     Both dishes came with the freshest arugula and tomato salad.  Even these elements seemed lovingly chosen and gently sprinkled with a light dressing.

   Then came dessert, and this time we both had crepes. DJ ordered the 'Bourdaloue', filled with a magical mix of crushed caramelized pears and almond filling. I ordered the 'Chocolat', only because I couldn't read past the word 'Nutella'. My search was over. Both selections were presented with a dusting of powdered sugar, but DJ's came sprinkled with toasted almonds and mine was topped with chocolate cream graffiti. Both were light and yet packed a punch of flavor. A lip-smacking end to a sensational brunch.

     I have to give a shoutout to DJ. I can't remember ever going somewhere that she recommended and not being blown away. This time was no exception. I marvel to watch her weave her way around every twist and turn of her realm (Miami Beach) and always arrive at the most enchanting places. She is my Epicurean Superhero!

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2014 Kitchen Experiment #3 - Baked Brie en Croute

     Ok, so it seems that everyone I know can make this crowd favorite except me. Something about baking cheese to that exact point so that it oozes silky onto the plate when you cut into it was very intimidating, but I'm in a phase in my life where any challenge is an invitation to expand my horizons. So, before the phase passes, I decided to go big or go home.
     The prep was easy enough, and the recipe I used as a guide had some embellishments that definitely enhanced the finished product. I spread orange jam over the cheese round before covering it with the dough. Once I wrapped it, I brushed black walnut syrup over the dough and sprinkled it lightly with brown sugar.
     The result was a crispy, glistening crust with a hint of sweetness that amusingly complemented the sharpness of the cheese.
     The cheese didn't quite ooze as I wanted it to, but I suspect that in waiting for the crust to brown to my satisfaction, I may have overcooked it slightly.
     Also, going back to the sharpness of the cheese, I think I got a little presumptuous. I bought an expensive Brie that was extremely pungent and turned off my lab assistant (John) from the outcome of the experiment. Even I found it almost too sharp. I never thought this cheese lover would utter (write) these words. Thank goodness for the sweet embellishments!

   
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