A number of South Florida chefs shared their recipes for creative side dishes for the 4th of July picnics – good for any summertime parties.
(Thanks to Brustman-Carrino Public Relations for rounding these up.)
Kokoriko Natural Rotisserie is a new fast-casual concept serving rotisserie chicken from noted chef Richard Sandoval. Sandoval pays homage to his Mexican heritage with his side dish offering, a classic corn on the cob sold as street food in Mexico. www.kokorikorotisserie.com
Corn on the Cob with Creamy Chipotle Sauce and Fresh Cheese
Recipe from: Executive Chef Richard Sandoval, Kokoriko Natural Rotisserie
- For corn on the cob:
- 4 ears of corn; shucked
- 1 gallon water
- Kosher salt
- ½ cup chipotle aioli (recipe follows)
- ½ cup grated parmesan cheese
- 2 tablespoon chile powder
- 1 lime; cut into 8 wedges
In a large pot, add the water and bring to a rapid boil. Add enough salt to the water to give the water the taste of seawater. Drop the corn into the boiling water and cook for approximately 6-7 minutes, or until the corn is tender. Remove from heat and drain. Brush each corn cob with the chipotle aioli and sprinkle with parmesan cheese and chile powder. Serve on a skewer with lime wedges.
Makes 4 servings.
Creamy Chipotle Aioli
- 2 cups mayonnaise
- 2 tablespoon chipotle puree
- (Note: Can use canned chipotles in adobo & puree in the blender; they’re spicy so use to your desired taste)
- 1 tablespoon honey
- Juice of ½ lime
Combine all ingredients in a large bowl and mix until thoroughly combined; reserve in refrigerator till needed.
The new Rusty Pelican on Rickenbacker Causeway on Key Biscayne recently completed a $9 million renovation and debuted a new small plates menu. Chef Michael Gilligan of the Rusty Pelican shared the following dish. www.therustypelican.com
Rainbow Cauliflower Escabeche
Executive Chef Michael Gilligan, Rusty Pelican
- ¼ cup fresh lemon juice
- ¼ cup rice wine vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sugar
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 cup of 3″ julienne-cut peeled jicama
- 1 cup coarsely chopped fresh cilantro
- 2 tablespoons thinly sliced scallions
- 1 head of yellow cauliflower
- 1 head of purple cauliflower
- 1 head of green cauliflower
Cut the cauliflowers into florets, blanch and shock in an ice bath. In a bowl, mix all the ingredients together. Before serving, mix the slaw and marinade together and let sit for at least one hour in the refrigerator.
Makes 8 servings.
Meat Market is a South Beach-style modern steakhouse, featuring prime meats, seafood and crudo offerings. Chef Sean Brasel replaces French fries with sides like these gouda tater tots. www.meatmarketmiami.com
Gouda Tater Tots
Recipe from Chef/Owner Sean Brasel, Meat Market
- 3 large russet potatoes
- 3 oz. smoked cheddar cheese
- 3 oz gouda cheese, shredded
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Vegetable oil
- Cornstarch for dredging
Preheat oven to 350 degrees. Roast the potatoes, with their skin on, for 25 minutes (they should still be hard in the middle). While still hot, carefully peel potatoes and shred on a box grater into a bowl; cool slightly. Once potatoes are warm, mix in the cheese and season with the salt and pepper. Form into cylinders, 1½ inches tall and 1 inch round; reserve in the fridge. Heat oil to 350 degrees in a large pot and just before serving, cover the tater tots in cornstarch and carefully drop in oil. Fry until golden brown; serve immediately.
Makes 4 servings.
The Dutch is one of last year’s hottest new restaurants; it’s at the W South Beach. Chef/owner Andrew Carmellini adds a twist to coleslaw with his “Anthony’s slaw.” www.thedutchmiami.com
From chef Andrew Carmellini, The Dutch
- For the slaw:
- 1 medium head green cabbage (about 3½ pounds)
- 2 or 3 small carrots, peeled
- 1 medium red onion, quartered and sliced thin
- 6 pickled jalapeños
- For the dressing:
- 1 cup mayonnaise
- 1 cup sour cream
- ¼ teaspoon ground celery seed
- ½ cup juice from pickled jalapeños
- 2 tablespoons Dijon mustard
- ½ teaspoon Tabasco sauce
- 1 teaspoon salt
- ½ teaspoon fresh-ground black pepper
- To finish dish:
- ½ teaspoon salt
- ¼ teaspoon fresh-ground black pepper
Prepare the slaw: Using a large knife, slice the cabbage into quarters. Cut away the thick core on the inside of each quarter. Then slice each quarter right through the layers, so you end up with thin ribbons. Pile the sliced cabbage in a large bowl. Slice the carrots as thin as possible (some people like to shred them, which you can do, but I like slicing better – the bigger pieces make for better eating.) Add the carrots and red onions to the bowl. Cut the ends off the jalapeños; slice each jalapeño lengthwise, cut away the core, and remove the seeds. Then slice each jalapeño crosswise into small thin pieces. Add them to the bowl.
Make dressing: In a medium-sized bowl, combine the mayonnaise, sour cream, celery seed, jalapeño juice, mustard, Tabasco, salt, and pepper. Whisk all the ingredients together until they form a smooth liquid. Season the slaw with the salt and pepper, mixing it in with your hands. Then pour the dressing over the slaw right away, and mix everything together well with your hands, so all of the vegetables are coated. (Don’t season the slaw with the salt and pepper too early: the salt will start to draw the liquid out of the cabbage, so that it goes limp and the sharpness gets pulled out.) Serve the coleslaw immediately. You don’t want to keep this around too long; it’s a same-day, serve-it-right-away recipe.
Makes 6 to 8 servings.