Good Asian Cuisine on 8th Street?!

While Calle Ocho may be known for it's cuisine, community, and culture... personally, I had only heard of Miami's Hispanic influence on this part of town. Mr. Yum Asian Cuisine however, has changed that for me. Located literally in the heart of  Calle Ocho at 1945 SW 8th St, this self-proclaimed fine dining establishment located across the street from a bakery boasting their lunch special for under $4.00, is a perfect example of what it looks like to be "out of place". I can't and won't hold it against them as I had a wonderful experience. From the decor, to the atmosphere, and most importantly... the food, my evening was in one word- unexpected.

 The flavors and ingredients traditionally used in Thai dishes make them both unique and among my favorite types of cuisine.  I was pleasantly surprised to see the many Japanese and Thai dinner options on the menu, most of which had subtle reminders of where I was. The Pineapple Fried Rice, Chicken Pad Thai, and Chicken Red Curry all caught my eye but upon the recommendation of my waitress I opted for the Beef Drunken Noodles. The peppers, mushrooms and tomatoes were perfect elements to the dish but the fresh basil was mmm mmm mmm.  

Unique sushi options didn't disappoint either, some of the rolls on the menu included mango or cilantro or plantains. We were feeling a bit more traditional and went with a Dragon Roll and an extra side of spicy mayo and it turned out to be one of the best Dragon Rolls to date.

 

I will be returning for their Thai Donuts, an item that looked delicious and I regret not ordering. I'll have to save room for it next time... BonApétEat!

Mr. Yum Asian Cuisine- Google Maps Location

www.mryummiami.com

Lunch Special for One, Please!

If you're ever in the Miami-Sweetwater area around lunchtime, Madrono Restaurant for Nicaraguan Cuisine is a mid day must. While they are open for dinner -a meal I've enjoyed there as well- their lunch special is unbeatable. Centrally located in a simple and unpretentious strip mall/shopping center on the southwest corner of Flagler Street and 107 Avenue, the superb service and white tablecloths are a welcomed surprise.

You really can't go wrong with any of their signature dishes. From their grilled fish of the day that can be served with a delicious lemon butter sauce, to their steak tips with jalepeno cream sauce, the richness of the flavors found in their dishes will surely have you salivating long after your meal induced food coma. Most dishes are served with a house salad with their homemade thousand island-ish dressing, a rice option of "blanco" (white) or "gallo pinto" (a Nicaraguan version of Cuban "con gris" or white rice and beans cooked together) as well as plantains cooked to your preference, either as "maduros" (sweet plaintains) or "tejadas verdes" (plantain chips). Regardless of your preference you won't be disappointed.

The real bang for your buck comes in ordering one of their a daily specials. Ranging from just $8.00-$11.00 you will be surprised by the meal prepared for you with a soda on the side, of course. Cooked to order and marinated perfectly, I find myself attempting to venture out and try something new but ordering their "Carne Asada Especial del Dia" almost every time I go. Their signature sauces will compliment your meal of choice and are also available for purchase at their market conveniently next door.

I hope you try it soon... BonApétEat!

Madrono Restaurant Location- Google Maps 

A New Twist on a Steak Dinner

Steak. Corn. Mashed Potatoes. A pretty standard dinner by any definition. I did some research however and think I have discovered a recipe for a steak marinade worthy of sharing. Soy Sauce, lemon, olive oil, Worcestershire Sauce, basil and parsley... how could I go wrong? While I used New York Strip Steak, the marinade can be used for any Premium Steak of your choice.

http://allrecipes.com/recipe/best-steak-marinade-in-existence/detail.aspx

I followed the recipe pretty exactly substituting only regular black ground pepper for the desired white ground pepper. After marinating for about an hour I set the oven to Broil and broiled the steaks for 4 minutes then turned over the steaks to broil them for another 3 minutes. That's it! 

I added Garlic Butter and Fresh Ground Pepper to canned corn to give it a little oomph. And I added Parsley, Parmesan Cheese and Panko Japanese Breadcrumbs over Idaho boil and mix Instant Buttery Mashed Potatoes to add a little somethin somethin.

In less than an hour I had a steak dinner that had my family asking for seconds. Add a glass of Mark West Pinot Noir and BonApétEat!

Bow Tie Pasta with Sausage and Peppers

One of my favorite things to do when deciding to cook is looking up several different recipes for one dish and mix and matching ingredients that I like best and already have. I had some sausage and peppers and saw a recipe made with a broth base instead of the usual tomato base so I had to try it.

I was worried the broth base would leave the pasta a bit dry or tasteless but the combination of the sausages, peppers and garlic with the broth was delicious. The flavor was rich and the absence of the usual processed pasta sauce made me love it even more. It took me about 45 minutes to prepare, cook, and serve. BonApétEat!

Recipe Serves Approximately 4

Ingredients:

  1 Box of Barilla Plus Farfalle Pasta: approx. 1 lb.

  2 Hot Italian Sausages (approx. 1/2 lb.)

  2 Sweet Italian Sausages (approx. 1/2 lb.)

  Spanish Cantimpalo Chorizo Sausage (approx. 1/4 lb.)

  1 Red Pepper: chopped

  1 Green Pepper: chopped

  3 Garlic Cloves: minced

  2 Cups of Fresh Spinach

  1 Cup of Swanson Chicken Broth

  Olive Oil, Salt, and Pepper to taste 

Preparation:

1. Remove sausages from casings, brown in a large skillet with olive oil, breaking up sausage with spatula; mix occasionally.

2. In a separate larger skillet mix diced peppers, minced garlic, fresh spinach with olive oil, salt, and pepper to taste; mix occasionally.

3. Once peppers are softened, add in the sausages and chicken broth; mix.

4. Cook pasta according to the instructions on the package until it is done. Drain and place on a serving platter.

5. Spoon sauce over pasta and sprinkle with Parmesan cheese, serve, and enjoy!

Welcome 2012!

While blogging is relatively new to me, food most certainly is not. Growing up in a part-Cuban, part-Spanish family and environment, flavorful food has always gone hand in hand with all meals, special events and family get-togethers. As part of a New Year's Resolution to encourage experiences that make me happy, I have decided to begin this blog to share with the world some of the delicious moments I encounter daily. I hope you'll enjoy reading as much as I'll enjoy eating! Happy New Year.