Savoring South Beach | Miami Culinary Tours

Sometimes I forget that the area where I live is where people choose to spend their time vacationing. I guess being a South Florida native can make you take warm weather, sandy beaches and turquoise waters for granted.

Another thing I often overlook? My close proximity to Miami! I mean, people from all over the world fly in to spend time in a place that's just a little over an hour from my home... driving distance. And here I am, complaining that Miami is too far away for more visits. {By "far away", I obviously mean outside the invisible force field that keeps me from crossing the Palm Beach County line.}

When I got an email from Miami Culinary Tours inviting me to come check out the local cuisine, I decided it was high time I venture down to the place that beckons to sun-worshipers, culinary enthusiasts and celebrities alike. {Did I mention I was actually born in Miami??}

Miami Culinary Tours offers several different tasting experiences from Little Havana to the artsy Wynwood neighborhood. I decided to take the South Beach Tour since my last visit to the trendy locale was over 10 years ago!

Our tour guide, Cassie, was cute as a button and full of all kinds of information about the area, the history and, of course, the food! We got to the good stuff right away at our first stop...

Stop 1: 660 at The Angler's
Bite: Scallop Tiradito with Aji Amarillo, Garlic Chips & Lemon Oil

Steve and I had some time to take a peek around The Angler's Boutique Hotel before the tour began and it was charming. The chic restored Mediterranean revival resort had features like dreamy vine-covered walls and cozy seating areas tucked away that make you want to stay a while. {Or, you know, forever.}

Chef Carlos Torres spices up the menu with mouthwatering items with a "Floribbean" flair. The Scallop Tiradito was bursting with flavor {and a touch of heat} and it definitely whetted our appetites for all the food to come!

Stop 2: Bolivar Restaurant
Bite{s} & Sip: Deep Fried Corn Empanadas, Seasoned Shredded Chicken atop a Crunchy Plantain & a "Refajo" Cocktail

We walked over to Bolivar where the vibe quickly changed from relaxed to energized. The bright, quirky space had a fun feel to it and the food followed suit!

Though I'm not a huge fan of deep fried foods, the Columbian-style empanada and crunchy plantain with shredded chicken paired with a spicy chimichurri-type sauce were both too flavorful to refuse. The most surprising part of the sampling came when we were served "Refajo" cocktails, made from a combination of soda & beer! A bit odd, yes, but refreshing and pretty tasty!

Stop 3: David's Cafe
Bite & Sip: Pastelito de Guayaba & Cafe Cubano

You simply can't experience Miami fully without Cuban coffee and guava pastries. It's a law, I think. So, our next stop at David's Cafe was abiding by the rules of South Florida. We strolled up to the ventanita {window} at David's for our little taste of Miami.

I have eaten many a guava pastry in my life. David's didn't disappoint with its flaky pastry and sticky, sweet guava filling Truthfully, I think it's hard to make a pastelito that I don't like. The thimble-sized shots of Cuban coffee counteracted any lethargy that might have been taking hold at this point in the tour. Syrupy sweet and s.t.r.o.n.g. Definitely not for the faint of heart, but exactly how I like my coffee! It's the Cuban in me, what can I say.

Stop 4: Jerry's Famous Deli
Bite: Raspberry Rugelach

Because we weren't on enough of a sugar high after our Cuban treats, we headed over to Jerry's Famous Deli for another sweet bite. Jerry's wasn't at all what I expected -- quite an expansive space! Though it was large, it still maintained that definitive delicatessen feel with menu options to match. Classics like matzo ball soup and pastrami on rye mingled with unexpected additions like flavored martinis and "SoBe Mex" options.

We each sampled a delicious Raspberry Rugelach, a traditional Jewish favorite. I really enjoyed the cookie {though I was starting to feel pretty stuffed!} with the rich dough and fruity filling with cream cheese adding a creamy cheesecake-like addition. I want to recreate these at home!

Stop 5: Block's Pizza Deli
Bite: The "Sundried Hippie" Pocket

I couldn't believe we had a few stops left, but I marched on to our next location, Block's Pizza Deli. I'm not going to lie, I initially thought that this particular stop was a little out of place. You could tell it was a newer location, and I personally don't identify pizza with South Beach. But my questioning was soon halted when I took a bite of the "Sundried Hippie" Pocket, a delicious combo of sundried tomatoes, feta, baby spinach, pesto, and kalamata olives.

While we ate, I looked around and got a better understanding for what sets Block's apart from "just another pizza place." I found the concept of the "Mother Dough" fascinating, and I loved the fact that they really do focus on fresh, quality ingredients -- they don't even have any freezers! I would definitely want to check this place out another time.

Stop 6: Charlotte Bakery
Bite: Argentinian Chicken Empanadas 

I could have happily curled up on a bench somewhere and drifted away into a food coma by this part of the tour, but we still had more eating to do at Charlotte Bakery.

As soon as I walked in, I just had a good feeling about this spot. A family-owned and operated location, Charlotte's offers something I just adore: A smorgasbord of cultural delicacies served under one roof {and in this case, inside one bakery case}. I loved the fact that each empanada and bite was labeled with the country of its origin {as each country has its own unique approach}.

The Argentinian empanada we were served differed greatly from the deep-fried, corn tortilla-enveloped version we had earlier int the day. This baked empanada was bundled by a soft, flaky pastry and filled with seasoned, shredded chicken. Bottles of creamy avocado-cilantro sauce were passed around {and I seriously wanted to stick one in my purse to take home with me. So good.} for dipping, and the two flavors went together perfectly. I had all of 3 bites and had to throw in the towel because we still had one more stop before the end of the tour...

Stop 7: Milani Gelateria
Bite: GELATO!

As full as I was, there was no way I was going to turn down gelato. And upon seeing the rotating roulette {click for an Instagram video} of flavors at Milani Gelateria, I was mesmerized.

Milani is located in what I thought was the cutest area of all the places we visited, Espanola Way. It's sort of adorable. And romantic. It made me want to find a table to sit at with Steve and enjoy a glass of wine. But alas, we had gelato eating to do. {And obviously, that's way more important.}

We each got to choose a flavor {I picked Bacio which tastes like Nutella, no surprise there}. The gelato was just what I hoped it would be: smooth, silky, rich... pure perfection. The perfect way to wrap up an amazing day of gluttony!

Disclosure: Miami Culinary Tours gave me two complimentary passes for this experience. I was not compensated for this post, and as always, all opinions here are my own! 

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The tour gave me such an appreciation for the beauty of South Beach and made me want to come back for more. There wasn't one stop that I wouldn't return to, which I would call a success. It was way beyond what I expected, and I think it's a great way to get a feel for the area whether you're a visitor or a local.

The next time I feel like trying something new, I think I'll head back down to South Beach and do some more exploring! A huge thank you to Miami Culinary Tours for the reminder that there's an epicurean adventure right in my own backyard!

Want a little taste of South Florida? Try some of my Cuban family favorites, including my Abuela's famous Arroz con Pollo Relleno {"Stuffed" Chicken & Rice}!

Arroz con Pollo Relleno, Croquetas de Jamon, Flan de Naranja

Yuca con Mojo, Bocaditos, Pastel de Guayaba y Queso

Strawberry-Lime Mojitos & Cuban Black Bean Dip

Tell me you're not ready to muddle up one of these pretty cocktails...

{And guess what? I've healthied it up a little for you, too! Well... all except for the rum, of course. I'm making cocktails, not miracles.}

Strawberry Lime Mojitos & Cuban Black Bean Dip... a little taste of a sultry Havana night!

Hop on over to my guest post on Palm Beach Lately -- where fashion meets fabulous with a twist of Palm Beach style! -- for the recipes! And make sure to click around while you're there... you'll find tons of inspiration for your summer soiree. :)

A big thanks to the girls of Palm Beach Lately for inviting me over! xo

Willowbird Baking Challenge: Cuban Sandwich "Cinnamon" Rolls

I'm sure it's pretty easy to surmise from reading this blog that I'm in the kitchen a lot. I can't even imagine the actual amount of hours I've logged researching recipes, mixing up batters, baking up goodies, and taste testing. {And let's not even talk about the actual amount of calories consumed. Yikes!}

When you do something that often, it's nice to have a little push from an outside source to get creative and challenge yourself to a new technique.

Except, ironically, most of my close friends aren't remotely as into cooking and baking as I am. I'd even say some have a slight aversion to it! And while they are all super supportive of my passion {and always willing to taste test the latest invention out of my oven}, I don't expect them to be nearly as obsessed enthusiastic about kitchen related matters as I am.

For inspiration and motivation, I read other cooking blogs. And there are SO many good ones out there. What I've found in all my reading is that, much like in the "real" world of interpersonal relationships, certain blogs appeal to me more than others because of the writers behind them.

When I read a blog, I like to get a sense of the person who is sharing such carefully crafted information, pictures, and stories with me. Some blogs I find intriguing because their writers live such a different type of life than I do that it's sort of fun to peek into a different world {voyeuristic much??}. With others I feel instantly connected to the author because I think to myself, "I would totally do/say/cook/feel that way!" in reading their adventures. You know how sometimes you meet someone {or browse their Pinterest boards} and you just know that you could be besties? Yeah, that happens in the blog world, too.

So anyway, all this rambling is just setting you up to tell you how I came to make these:

Cuban Sandwich "Cinnamon" Rolls

What?

No, they're not as weird as they sound, I promise. And they don't even contain cinnamon, but I'm not sure what you call a cinnamon-bun-style savory roll-type-thing. {And aren't you glad I didn't decide to call them that instead?}

Julie from Willow Bird Baking, a blog that I stumbled upon a while back, challenged her readers to step outside the usual and innovate cinnamon rolls. {In case you are interested in seeing the video call-to-action, click here. She is just adorable.} Why? Well... why not?

If you take a look at her blog's tag line, it says right there across the top that part of the blog is about teaching "Kitchen Confidence". {Which I love and, am not going to lie, wish I came up with myself.}

So yeah, once I saw her challenge, I knew I had to take part in it. {Even though, seriously folks, I am up to my eyeballs in other things I should be doing right now. But whatever.}

After the initial thought of "Maple Bacon Rolls", which she totally mentions in her video, I came up with Cuban Sandwich Rolls... because, isn't that the next logical thought?

I have no idea what possessed me to think of such a thing {except for the fact that my family is Cuban, I live near Miami, and I love Cuban sandwiches, of course}, but I have to tell you that I am pretty sure you're going to love me for it. Or hate me. Because Julie's recipe for dough {which was a required element of the challenge} calls for shortening and we all know there is just no healthying that up.

Challenge yourselves, friends, and make these. Or if you're not into cooking, challenge yourself to do something new in whatever you consider your passion. Because growing and connecting is what it's all about.

And thank you, Julie, for fun and delicious challenge!

Cuban Sandwich "Cinnamon" Rolls
Inspired by Willow Bird Baking

For the Dough:

Click here for Julie's fabulous Cinnamon Roll Dough Base ... and try not to drool on yourself when you see the Coconut Almond version she made!

For the Filling:

2-3 tablespoons yellow mustard {nothing fancy, that's not how Cuban sandwiches roll}
About 1/3 cup dill pickles, roughly chopped
Approximately 12 slices of Swiss cheese
Approximately 1/4 pound deli sliced ham
Approximately 1/4 pound deli sliced pork
3 tablespoons butter, melted

Make the dough. {This recipe is an over-nighter so plan accordingly!}

*Note: I only used half of the dough this recipe makes. You can use the whole thing if you prefer, but you will need to double the amount of filling ingredients to ensure you have enough. If you'd like to save the other half of the dough, wrap it up in plastic wrap and freeze or use the other half to make another creative roll!}

Turn dough out onto a floured surface and roll out into a rectangle, about 1/8 inch thick.

Apply a thin layer of yellow mustard with an offset spatula leaving a 1/4 inch border all the way around so it doesn't squirt out the sides when you roll it up.

Sprinkle chopped pickles over the mustard. Lay slices of Swiss cheese side by side until the entire rectangle is covered. Repeat with ham and pork slices.

With the long side facing you, roll up the dough carefully, and place seam side down. With a very sharp knife, cut about 1 inch thick pieces. {I find the easiest way to do this is to cut the entire log in half. Then cut each half in half again, etc. until you have sliced it up into even slices.}

In the prepared baking dish, place the sliced rolls snugly next to one another. Cover with plastic wrap or a clean moistened dish towel, and let rise in a warm place for 1 to 1 1/2 hours or until they are just about doubled in size.

Bake for 18-20 minutes or until browned on the top. Remove from oven and brush with melted butter, then bake for another 2-3 minutes.

Serve while warm and melty.

Eighty-Eight Years of Sweetness

Ok, ok... I promise this will be the last dessert recipe I post for a bit. I do not want to be held responsible for cavities or expanding waistlines. ;)

On Saturday, we had the great pleasure of celebrating a very special birthday: My grandma's 88th! She is something else, that lady.


Looking sassy... circa 1940-something.

Abuela has always been a great cook and baker, and she definitely instilled that same love for feeding others in me. Her Arroz con Pollo {Chicken & Rice} has reached semi-famous status around these parts, and pretty much anything that comes out of her kitchen is amazingly delicious. Grandmas just know how it's done.

For Abuela's birthday, I wanted to make her a special cake. Instead of baking a run-of-the-mill layer cake, I decided that a Tres Leches {Three Milks} cake would be perfect for the occasion. To give it a little extra flair, I turned it up a notch by making it a Coconut Tres Leches.

Tres Leches is basically a spongy vanilla cake that is doused with a sweet, creamy milk syrup made with... well... three milks, hence the name. The cake is perforated with little holes that drink up all that delicious richness and make for a moist, decadent dessert. To top it all off, a billowy meringue frosting is dolloped or piped over the cake. It's a milky spoonful of Heaven. Mmmm....

Traditionally, the three milks included in the mix are evaporated milk, condensed milk, and heavy cream. For my recipe, I swapped out the condensed milk for coconut cream and used half and half instead of heavy cream just to lighten it up a tiny bit.

Horrible picture of the inside...
I was obviously ready for cake & pictures were an afterthought. :/

Surprisingly, the cake does not become soggy despite the addition of enough milk syrup to drown a small animal. {You will think that the cake is not going to absorb all the liquid when it is not visible under the sweet dairy pond, but it will. Have patience, grasshopper.} So, even though you may think "Ew, soaked cake?" I suggest you don't knock it before you've tried it. You'll definitely be missing out!

The birthday girl loved her cake, and while it certainly was sweet, nothing could be sweeter than my Abuelita. Happy Birthday! May God bless you today and always, as He has blessed us with your presence in our lives.

Coconut Tres Leches Cake
Cake Recipe from Alton Brown, Frosting Recipe from 3 Guys from Miami

For Cake:

• 6 3/4 ounces cake flour {approx 1 1/2 cups}
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter, room temperature
• 8 ounces sugar {approx 1 cup}
• 5 whole eggs
• 1 1/2 teaspoons vanilla extract
  

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine.

Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined.

Transfer the batter to the prepared pan and spread evenly. {This will appear to be a very small amount of batter.} Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and a toothpick inserted in center comes out clean.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the syrup.


For Syrup:

• 1 (12-ounce) can evaporated milk {NOT condensed}
• 1 can Cream of Coconut {I used Goya brand}
• 1 cup half-and-half

Whisk together the evaporated milk, cream of coconut and the half-and-half in a 1-quart measuring cup. Once combined, pour the mixture over the cake. Refrigerate the cake overnight.

Frosting:

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup water
1 cup light corn syrup {I only used 3/4 cup}
1 and 1/2 cups sugar {I only used 1 cup}

Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside.

In a separate pan, mix the water, sugar, and corn syrup. Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat.

While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites; continue beating for about five minutes until thick and glossy.

Let frosting cool in refrigerator. Spread or pipe a thick layer of the frosting on the cake. To serve, cut individual squares, top with a red maraschino cherry, and serve cold. 

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.