Happy Valentine's Day

Wishing all of you a romantic and delicious day ..... LET LOVE RULE!

MIAMI FINE CHOCOLATE & FOOD SHOW

Here is a chance for you to be a part of a a great new event that celebrates and highlights Miami’s exceptional culinary scene!! Be a part of the first annual Miami Fine Chocolate & Food Show.

The Miami Fine Chocolate & Food Show, a unique fine chocolate & culinary event features fine artisanal chocolate creations from around the world. The event showcases the gourmet talents of local chefs and world class chocolatiers while presenting a selection of fine food products and beverages. Over 150 vendors will offer samples for you to taste and enjoy as well as specialty items for purchase. The event features: live cooking demonstrations by popular chefs, pairing seminars highlighting fine chocolate & cheeses alongside crafted beer, wine & spirits, live music and entertainment for the entire family.

FOOD NETWORK SOUTH BEACH WINE & FOOD FESTIVAL 2011

The Food Network South Beach Wine & Food Festival presented by Food & Wine is a national, star-studded, four-day destination event showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities. Hosted by Southern Wine & Spirits of Florida and Florida International University (FIU), the festival benefits FIU’s School of Hospitality and Tourism Management Teaching Restaurant and the Southern Wine & Spirits Beverage Management Center. To date, the Festival has raised more than $12 million for the School.

Now going into its 10th year, the Food Network South Beach Wine & Food Festival presented by Food & Wine began as a one-day festival known as the Florida Extravaganza held at FIU’s Biscayne Bay Campus. For five years, from 1997-2001, the Florida Extravaganza showcased wines from national and international wineries paired with food from local restaurants and chefs working with students of FIU’s School of Hospitality and Tourism Management. In 2002, Lee Brian Schrager, director of Special Events and Media Relations at Southern Wine & Spirits of America, took the reigns of the one-day festival and brought his vision for the festival to life by relocating it to South Beach. The renamed South Beach Wine & Food Festival attracted close to 7,000 guests to a series of dinners, seminars, a Grand Tasting Village and live Auction in its first year. The following year, the festival grew, attracting close to 10,000 people and garnered extensive national media coverage. In 2004, with the addition of a number of events and a revamping of the program, the festival doubled in size and attracted more than 20,000 guests to the three-day event.

In 2006, the South Beach Wine & Food Festival celebrated its fifth anniversary and became one of the largest and most well-known festivals of its kind in the country. During the planning of the 2007 festival, Food Network entered into a partnership with the South Beach Wine & Food Festival to become its title sponsor. The resulting Food Network South Beach Wine & Food Festival presented by Food & Wine combined the international appeal of top-quality libations from around the world, the national appeal of the Food Network and its celebrity chefs and hosts, and the appeal of Latin and Caribbean-inspired regional cuisine.

The 2008 and 2009 Food Network South Beach Wine & Food Festivals each attracted close to 50,000 guests over four days and garnered an unprecedented amount of media coverage. The Festival earned more than 1 billion media impressions in both years through its integrated marketing and public relations plan.

The 2010 Food Network South Beach Wine & Food Festival presented by Food & Wine welcomed over 50,000 wine and food lovers and paid respects to Daniel Boulud at its annual Tribute Dinner. 2010 was another banner year as the Festival raised more than $2.2 million for beneficiary, FIU’s School of Hospitality and Tourism Management and garnered more than two billion media impressions.

Thursday, February 24 – Sunday, February 27, 2011 will mark the 10th year of the Food Network South Beach Wine & Food Festival presented by Food & Wine. The 2011 Festival will also celebrate the release of the official Food Network South Beach Wine & Food Festival cookbook. 

Food Network South Beach Wine & Food Festival 2011

SPICE FOUND @ THE LOST & FOUND .. .. ..

I thought I had encountered every type of cuisine throughout the many years that I live in South Florida. It had to leave and come back in order to pull off a total southwestern experience in the middle of the Design District!! Lost & Found was the place, though I felt more found than lost!!

185 N.W. 36th Street - Miami, FL 33127

305-576-1008

http://thelostandfoundsaloon-miami.com/

Southwest here I come…..their menu is made up of an enticing mix of fresh healthy fixins with a major flavorful kick……..it includes  savory dishes to satisfy the vegetarian and meat lover in your crew. From pinon and pepita crusted tofu to Mahi Mahi to pulled pork!!! I tell you it was awesome just checking out the menu….

…..it was mind blowing to see the immense selection off hot sauces they carried (including their own). Did I mention that I lovvvve hot sauce, on everything – the hotter the better!!!

I was just stopping by for a snack and a beer and it was delightful to find such a whimsical place with ambiance and real good food….

On my speedy visit I decided to go for the chicken wings (love chicken wings any time anywhere – plus theirs are baked, save some calories for the beer!!) and crab stuffed endives doesn’t it just sound delish!!)

Well, quick and all…..the entire experience was grrrrreat……….the food was tasty and the beer was ice cold (a big plus for Miami!) I recommend their very own Sea Dog Blueberry Wheat brew, reeeefreshing!! 

WHEN IN MIAMI ~ EAT CUBAN FOOD

I have recently decided that I would cut back on the amount of meats I was ingesting and begin to built eating habits that would consist more of fruits and veggies, incorporating fish as my main source of protein ( I have to admit that I'm not quite certain how long I will pull this off for...lol!).  As I was preparing to go on my latest trip to Miami, I was quickly overcome with fear concerning my new eating regiment vs.  my complete addiction to Cuban food and tons of mojo (which is oh so so delicious) all over it!! I was torn, did this mean that I would not be satisfied unless I ate large amounts of glorious Pernil (most of you may know it as roast pork, but Cuban styke) and oh the mojo dripping all over it......oh my!! 

I decided to stick to my guns and went for the veggie version of it.......well, it was a complete tastetational success. I went for all the usual sans the pork or Ropa Vieja (a.k.a shredded beef) or Pollo al Fricase (fricasseed chicken).  No, I went for the scrumptious rice and black beans, tostones (fried smashed green plantains) and yuca with mojo magic all over it.....ummm ummm good!!

MY VEGETARIAN CUBAN DELIGHT

So what is this MOJO stuff I've been yapping about?

It is a traditional Cuban sauce used to add flavor and juiciness to their typical home dishes, it is very easy to make and its rewards are taste buds heaven.......try it for yourself, go on, add a little Latin flair to your next meal!!!  

  YUCA  WITH MOJO

Follow this easy to make recipe and enjoy over grilled meats and starchy side dishes.....

Cuban Mojo Sauce

The authentic mojo is made with juice from sour oranges. It still has that little orangey taste, but its very acid and tart. You can come close by mixing equal amounts of freshly squeezed orange juice with lime juice.

Cuban Mojo Sauce (makes one cup)


1/3 cup olive oil 
6 to 8 cloves garlic, thinly sliced or minced 
2/3 cup sour orange juice (or equal portions orange juice and lime juice) 
1/2 tsp ground cumin 
Salt and freshly ground black pepper, to taste

Onios are optional, but add such a wonderful extra kick

 To this recipe add 1 onion, sliced

  - If you opt for the onions add them at the very end 

    befor you remove pan from the flame.  

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until aromatic and lightly toasted. Don't let it brown or it will taste bitter, about 30-35 seconds should do it.

Add the sour orange juice, cumin, salt and pepper. Be VERY careful, keep a few steps back from the pan; the sauce may sputter. Bring to a rolling boil. Sample and adjust seasoning to taste, if necessary.

Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, tightly capped in a jar or bottle, in the refrigerator.

Use with boiled yucca, grilled seafood and meats, french fries, fried green plantain chips, baked potatoes, etc.

** If you would like to try yuca at home, you can find it in the frozen department in most supermarkets throughout the U.S. that carry GOYA products.