Recipes : Eating House , Zucca, And More

Recipes From the Chefs of the Gables

When it’s time to impress your guests – or simply up the ante for your family at dinner time – what could be better than using a recipe from one of the celebrated chefs of Coral Gables? To that end, we invited some of our local kitchen maestros to offer up one of their best recipes. From pasta to pork, from scallops to the complex, intense, and stunning dessert on the opposite page (brought to you by Chef Christopher Valenzuela and Chef Donatella Arpaia, pictured here), what follows are a few suggestions to amplify your culinary creativity.

Alessandro‘s S’mores Cheesecake

Chef Christopher Valenzuela & Chef Donatella Arpaia Noma Beach at Redfish

Recipe

Serves: 2-4

Ingredients

Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup heavy cream

Marshmallow Fluff:

  • 3 large egg whites
  • ¾ cup granulated sugar
  • ¼ cup light corn syrup
  • 1 teaspoon vanilla extract
  • A pinch of salt

Topping:

  • 1 cup Hershey’s chocolate, chopped (or chocolate chips)
  • ½ cup heavy cream (for ganache)
  • Mini marshmallows (for garnish)
  • Graham cracker crumbs (for garnish)
  • 2 s’mores (for decorative stacking)
  • Cotton candy (store-bought or homemade)
  • Skewers (for the levitating effect)

Method:

Graham Cracker Crust:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
4. Bake for 8-10 minutes until golden brown. Remove from the oven and let cool.

Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Gradually add the sugar and mix until well incorporated.
3. Add the vanilla extract and mix again.
4. Add the eggs one at a time, mixing well after each addition.
5. Gently fold in the sour cream and heavy cream until just Combined.

Marshmallow Fluff:

1. In a large mixing bowl, combine the egg whites, granulated sugar, corn syrup, and a pinch of salt.
2. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously for about 3-4 minutes until warm and the sugar is dissolved.
3. Remove from heat and use an electric mixer on high speed to beat for about 5-7 minutes until stiff peaks form and the mixture is glossy and fluffy.
4. Gently fold in the vanilla extract.

Chocolate Ganache:

1. In a small saucepan, heat the heavy cream until just simmering.
2. Remove from heat and add the chopped Hershey’s chocolate.
Let it sit for a few minutes, then stir until smooth and glossy.

To Assemble:

1. Spread a generous layer of homemade marshmallow fluff evenly across the bottom of the cooled cheesecake crust. Let it come up slightly on the sides to create a “cloud” effect.
2. Pour the cheesecake filling over the marshmallow fluff layer, smoothing the top.
3. Bake the cheesecake in the preheated oven for about 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. Remove from the oven and allow it to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.
4. Once the cheesecake is set, drizzle the Hershey’s chocolate ganache over the top of the cheesecake.
5. Lightly sprinkle additional graham cracker crumbs over the chocolate drizzle for added texture and flavor.
7. Place a fluffy cotton candy cloud on top of the s’mores stack, securing it with the skewers for stability.

Smoked Dino Short Rib

Chef Jorge Ramos
Cebada Rooftop

Recipe

Serves: 6-9

Ingredients:

RUB:

  • ¾ cup brown sugar
  • ¼ cup paprika
  • 2 tbsp black pepper
  • 1 tbsp salt
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cayenne

RIBS:

  • 3 9-inch bone-in short ribs
  • Hot sauce of choice
  • Barbecue sauce of choice
  • 50/50 ponzu and Coca Cola mixture

Method:

1. Clean excess fat from meat.
2. Rub hot sauce over meat and bone sides.
3. Cover all side of ribs with rub and let rest to absorb for 30 minutes.
4. While resting, light smoker to 265 degrees.
5. Lay short ribs meat side up and begin cooking.
6. Spray with 50/50 ponzu and Coca Cola mixture every 45 minutes.
7. Remove from heat when internal temperature reaches 180 degrees.
8. Top with barbecue sauce.
9. Wrap the ribs with butcher paper and place back in the smoker until internal temperature reaches 208 degrees.
10. Turn the oven off and let rest in oven for 1-2 hours.
11. Slice into individual bones.
12. Eat!

Pasta ‘Carbonara’

Chef Giorgio Rapicavoli
Eating House

Recipe

Serves: 2-4

Ingredients:

  • 1 package of bucatini pasta
  • 8 oz Applewood smoked bacon
  • 1 tbsp black pepper
  • 1 tbsp bacon fat (reserved from cooked bacon)
  • 16 oz heavy cream
  • 1 cup Parmigiano Reggiano, (grated or robot coupe)
  • 4 tbsp black truffle paste
  • 4 egg yolks, pasteurized
  • Salt
  • ½ cup Panko breadcrumbs

Method:

1. Dice to ½-inch and cook the Applewood Smoked Bacon to your preference. Reserve 1 tbsp bacon fat.
2. Toast Panko breadcrumbs for 20-25 minutes at 300 degrees.
3. Over medium-low heat, add the bacon fat and bacon to a pan and bring up to temperature. Add the black pepper to the bacon fat and toast for 30-45 seconds.
4. Add the heavy cream to the pan, bring to a simmer, and reduce by half.
5. Add the 12 oz of the grated Parmigiano and combine until melted.
6. When the sauce is ready, boil the fresh pasta for 60-90 seconds.
7. Add the pasta to the sauce and stir to combine.
8. Finish off the heat with black truffle paste and salt.

Butternut Squash Cacio e Pepe

Chef Mariano Araya
Vinya Table

Recipe

Serves: 1

Ingredients:

  • 6 oz Mafaldine pasta
  • ½ oz butter
  • ½ oz shitake bacon
  • ½ oz toasted pumpkin seeds
  • 1 oz Pecorino Romano cheese
  • 1/16 oz salt

Butternut Cacio e Pepe Cream:

  • 16 oz Butternut squash
  • 2 oz iced yellow onion
  • 2 oz unsalted butter
  • ¼ oz black pepper
  • ¼ oz salt

Method:

1. Roast all ingredients in oven at 400 degrees for 30 minutes.
2. Blend until smooth creamy consistency.

Pasta:

1. Boil Malfadine pasta until it is al dente.
2. Add butter, Pecorino Romano cheese, salt, and butternut squash pepe cream to pan.
3. Drain pasta, keeping some pasta water.
4. Add pasta and pasta water to pan and emulsify sauce.
5. Garnish with Pecorino Romano cheese, shitake bacon, and toasted pumpkin seeds.

Seared Scallops with White Bean and Pork Sauce

Chef Pedro Mederos
Kojin 2.0

Recipe

Serves: 2

Ingredients:

White Bean and Pork Sauce:

  • 2 cups white beans, canned or soaked overnight
  • 3-4 slices bacon
  • 3½ oz bacon fat, rendered
  • 3 tbsp + 2 tsp heavy cream
  • ¼ stick of butter (2 tbsp)
  • ½ tsp cayenne
  • ¾ tsp paprika
  • 1½ tsp lemon zest
  • 1 tsp salt
  • ½ tsp pepper

Seared Scallops:

  • 6-8 scallops, U15
  • Vegetable oil

Method:

White Bean and Pork Sauce:

1. Cut bacon into small pieces.
2. Cook bacon in a large skillet.
3. Reserve the bacon fat.
4. In a separate pot, heat the heavy cream, cayenne pepper, paprika, black pepper and lemon zest.
5. Add beans to the cream, and allow to cook fully.
6. Blend the beans in a blender until smooth, adding the rendered fat while mixing.
7. At this point, the puree can be passed through a strainer for a perfectly smooth sauce or it can be left alone for additional texture.
8. Fold in the cooked bacon pieces.

Seared Scallops

1. Heat a pan over medium heat.
2. Allow the pan to warm up before adding the oil.
3. Once the pan and oil are hot, gently lay the scallops down in the center of the pan.
4. Allow to cook for 45 seconds, and then flip the scallops.
5. Each scallop should have a perfectly golden sear to them.
6. Turn off the heat and allow to cook for another minute.

To Assemble:

1. Ensure the sauce is hot and well mixed.
2. Spoon 2 oz of sauce into the center of the bowl.
3. Add the scallops in the center of the sauce.
4. Can top the scallops with Kosho (Japanese condiment) for some added kick, or enjoy as they are!

Roasted Pork Belly with Sautéed Black Kale, Chickpeas and Pecorino Cheese

Chef Manuel Garcia
Zucca

Recipe

Serves: 4-6

Ingredients:

  • 2 lbs pork belly
  • 1 lb (2 cups) salt
  • 1 bottle cooking red wine
  • 1 bunch rosemary

Chickpea Stew:

  • 2 cans chickpeas
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery

Method:

Roasted Pork Belly:

1. The day before, cure the pork belly with salt and refrigerate.
2. When cooking, rinse the pork belly and place it in a tray with red wine and rosemary.
3. Cook for 2 to 2.5 hours at a temperature of 350°F.

Chickpea Stew:

1. Sauté the carrot, onion, and celery in a pot or pan with olive oil over medium heat.
2. Add the black kale and sauté for about 2 minutes.
3. Then, add the drained chickpeas, chicken broth, and tomato paste, and continue cooking for about 30 minutes, stirring occasionally.

To Assemble:

1. Place the chickpeas on the bottom, add the pork belly, and sprinkle grated Pecorino cheese on top.


Discover more delicious recipes from the Taste of Coral Gables cookbook—your guide to savoring the flavors of the City Beautiful!