[RECIPE] Vietnamese Fruit Roll-Up | Mango Summer Roll

Shrimp and Mang

We want to eat light in the summer and there’s no better way to do so than a roll of its namesake. Rice paper rolls or Gỏi cuốn in Vietnamese from where the dish emanates traditionally consists of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in wet Vietnamese bánh tráng rice paper).  They are served at room temperature (or cooled) and are not deep fried or cooked on the outside. TGHG executive chef Bradley Herron first fell in love with Vietnamese food when he took a trip to Vietnam in 2005.

“The summer roll is Vietnamese cuisine in a nutshell.  The key is the balance of crisp vegetables and herbs with the really intense, umami flavors of the protein and then the soft, chewy texture of the rice noodles. They’re not really a pain in the ass to make, it’s just a little challenging when you have a busy restaurant,” Brad explains. “I make them at home all the time. My go-to mix protein wise, it’s whatever. Leftover burgers, slice it up, warm it up under the broiler or sautée pan to crisp it up. I always roast a chicken at home for the family, so you can pull the leftovers. Shrimp paste is the best. You Robot Coupe raw shrimp with fish sauce and cane sugar, scallions… Set logs of it over the charcoal grill and just slice them up!”

Brad explains the trick to rehydrating the rice paper discs is room temperature water. You’re not soaking it… It’s more of a dip and wiggle, then put the textured side up on the cutting board so that the smooth side is on the outside when you roll.

“I went to the village where they make them,” Brad continues. “You see all these shacks with little ladies squatted over steaming vats covered in canvas. They spread the rice mixture over like a crepe and then dry them on bamboo mats. That’s where the texture comes from.”

These steamy months in South Florida recall the Vietnamese climate.  So make some summer rolls, dip in nước chấm and enjoy it!  The recipe below incorporates mango but you can do any mix of protein or vegetarian fillings if you want. Maybe even try a mix of green and ripe mango.  Lychee and lump crab is a winning Schwartz combination, too.

Shrimp and Mango Summer Rolls

Serves 8

1 package cellophane noodles
2 tablespoons rice vinegar
Kosher salt and freshly cracked pepper to taste
16 (8 inch) rich paper rounds
1 head butter lettuce, leaves separated
½ cup mint leaves
½ cup basil leaves
½ cup picked cilantro
1 pound cooked small shrimp
1 cup shredded carrot
1 cup mung bean sprouts
1 large mango, peeled & thinly sliced
Nuoc Cham for dipping (recipe below)

In a large bowl, cover noodles with boiling water and soak 15 minutes. Drain, pat dry, ad season with rice vinegar, salt and pepper. Place a cloth napkin on a work surface. Fill a shallow baking pan with warm water. Submerge a rice paper sheet in the water for 10 seconds, and place on the towel. Repeat with another rice paper and then place just below the first one, overlapping by half. Arrange a piece of lettuce on the rice papers toward the bottom, leaving a 1-inch border on each side. Arrange some mint leaves, basil, cilantro, an eight of the shrimp, shredded carrot, bean sprouts, small amount of noodles, and a small amount of the mango slices. Starting with the bottom, fold over the mixture and fold in the sides. Roll it up, slightly pulling toward you to create a tight “burrito.” Place on a platter and cover with a dampened paper towel. Continue rolling until all 8 rolls are complete. Cut each roll in half or thirds and serve on a plate with a small dish of sauce.

nước chấm

Makes one cup

¼ cup fish sauce
¼ cup fresh lime juice
4 tablespoons agave syrup
1 teaspoon red chili flakes

Combine all ingredients in a bowl with 2 tablespoons water; mix until combined and serve.

Harry’s Pizzeria turns (RED) in June to #86AIDS, One Backyard Mango at a Time

I see (RED) people!

I see (RED) people!

What’s orange, yellow and red all over?  Your friendly neighborhood mango is!  For the month of June, Harry’s Pizzeria is turning (RED) to #86AIDS with restaurants across America and beyond.  For our efforts down here, we thought it would be fun to take a cue from our favorite summer fruit that South Florida rallies around this time of year… the MANGO!  We all anticipate this season with mouths watered in Miami, eagerly awaiting that first juicy, creamy cube of delight…  and then comes the fruit. In droves!!!  If you are a Miami native like me, part of your childhood was spent learning how to get them before the squirrels did and how to utilize them in different ways.  It requires a little creativity, there is so much of it and sometimes more than you can handle!  Chef Niven at Michael’s Genuine likes to pick early and give his trees a little break by harvesting some green.  At my home, my mom lined full-size sheet trays with thick home fry cuts of our Haden tree’s harvest and stored them in the freezer for ready-to-make sorbet and ice cream.   I can still taste those treats, and those frozen delights were just about the only thing better in the heat of summer than gobbling up a cold, ripe fruit out of the refrigerator.  We sold our home this spring after 33 years, mostly all with a strong showing from that tree.  We will miss it dearly.  In fact, my first ripe mango of this season was from another tree, a get well present from a kind soul plucked from the grounds of the Coconut Grove neighborhood like an easter egg.

MG_HP (RED) Mangoes_Frame 5.7It’s fun experiencing this time of year with folks not from these parts, too.  Tess recently went on a foraging adventure inspired by Tiffany Noe of Little River Cooperative and author of FORAGER: A Subjective Guide to Miami’s Edible Plants.  Days and a mango-decorating party later, she found out she is allergic to these tropical jewels, but that didn’t stop her from having a ton of fun (and our office from coveting her mangoes!)

Foraging miami

Tess’s haul. Impressive for a New Yorker via Charleston!


Harry's RED Menu

Our menu blushes in June.

“Once you find one mango tree, it’s like the lights are turned on and you see they are everywhere!,” she explains.  “Not being from Miami I had no idea what mango season really meant to people from here.  And after going through FORAGER, I’m completely addicted.. Further South and West you’ll find mango trees lining the main streets and intersections. You can just pull over, and pick it’s a pretty amazing thing. I drove around a few weekends ago with a copy of the book and a notebook and made a treasure map, writing down where all the trees were where the mangoes were not ripe enough, or where a Surinam cherry goldmine is, and where I finally found tamarind.”

Feelings are strong, no matter where you are from!  So we are putting a call out.  Doodle what eating (RED) means to you on one of your extra backyard or urban-foraged mangoes and bring it to Harry’s Pizzeria.  The Genuine Hospitality Group office offers a little creative inspiration in the shot above (thanks lovely ladies LindsayJess, and Karen for playing with Tess and I!)  We’ll display our favorites in Harry’s pizza station window and on its Instagram. Chef Danny will also do his best work to make some daily specials and more with our harvest, from snacks and salads, to housemade soda and panna cotta. It’s going to be a fun month. Follow our social media @harryspizzeria and #eatredmangoes to like your favorites until we choose a winner on June 30, who will get tickets to one of our summer OMG! Dinner & a Movies with O Cinema Wynwood (yes, it’s back!)  May the reddest mango win!

Harryspizzeria.com’s New Caché!

All grown up! We are really excited today at The Genuine Hospitality Group to share our new website at harryspizzeria.com. It’s mobile optimized, first and foremost, so smart phones will love and so will you.  Everything is easier and more accessible.  For the first time we have a gallery of our Daily Entrées (thanks to Tess for the money shots!) on the homepage.  Harry’s Instagram feed is too — thank you EVERYDAY Team Harry’s for keeping it fresh!  Our Locations page features all pertinent info for Harry’s Pizzeria in the Design District and Coconut Grove, including contact info and who to reach for private events, future job inquiries for the second restaurant, and more.  Do not fear, our simple PDF Menu is still one click away and updates like before instantaneously (thank you Dropbox!) and for those of you sentimentalists out there (me!) our Tumblr archives and fun page are still alive and kicking at harryspizzeria.tumblr.com.  So… you may not want to clear your cache just yet.

I asked our web designer Aryel Rivero what he thinks is important in restaurant web design today approaching this project.   “Communicating relevant information to the visitor in a beautiful and simple fashion,” he shares.  “When people visit a restaurant’s page, it’s mainly to get information (ie, menu, address, etc.) so you have to make the navigation process simple and design for both desktop and mobile users.  Sometimes you see websites that get so caught up in being “pretty” that they become hard to navigate and the visitor loses interest.  The integrated instagram feed on harryspizzeria.com is very cool.  We set it up to display specific hashtags for each restaurant location and any events that are going on. It’s a great way to keep the site fresh and instantly communicate what’s going on and keep the spirit of the Tumblr site alive.”

shrimp grab

Daily Specials on Mobile.

For those of you who may not know, Aryel and his wife Vanessa – who are both graphic artists – have an amazing website that makes gift wrap with your face on it that received some fame this past holiday season.  It’s hysterical and awesome.  As reported by ABC News, Aryel once made this gift wrap with his face on it and gave them out as gag gifts, and a business idea was born (he just wanted people to stop asking him to do it for them!)  I wondered what he’d make if he could gift wrap our pizza?

“It would have to be the Short Rib pizza with polenta fries floating around it,” he says.  “I’d wrap an empty box though. The pizza is too good to go giving it away so easily!!!”

We hope you enjoy. It was fun creating this!  Take her for a test drive today and let us know what you think.  Bear with us as this softly launches, and please send feedback to me at jackie@thegenuinehospitalitygroup.com.  Or even better, just leave a comment here. We love our guests’ ideas and are here to hear them!  The good and the bad make for a smarter site. Enjoy it, and we’ll let you know what the (RED) menu button is all about tomorrow :)

Training Days! Ella is Ready to Pop & Here’s the Opening Menu.

bagel (1)

Bagel or Begel, Mr. Schwartz?

training

True Loaf pastries greet customers with layers of buttery smiles.

Training is in full-force at our highly anticipated pop-up café, ella, opening in the Design District’s Palm Court hopefully by Thursday.

Here’s a deeper look into the menu and its 3 sections: “until 11am”, “all day”, and “after 11am”. Opening in the morning, ella’s “until 11am” section will consist of more breakfast-ey items that are perfect for people who work in the area picking up a quick bite or hungry shoppers on the go. The 9-grain pancake, a dish originally on the Michael’s Genuine brunch menu, features 9-grains in the batter, adding heartiness to this supple pancake. The breakfast sandwich is a classic take with the simple bacon, egg, and cheese line up on a fluffy english muffin. Last is the power breakfast, and it is just that!  This healthy “picker-upper” combines Greek yogurt with Michael’s balanced, delicious mix of chia jelly, banana, blueberries, granola, pumpkin seeds, hemp seeds, and dried mulberries.

Featured on the “all day” section of the menu are a couple items that are made throughout the day and are some of the most exciting items! A classic avocado toast on True Loaf bread is the perfect bite for any time of the day. Another very special item our homemade everything bagel that comes with beet-cured wild salmon. Chef Roel Alcudia perfected the recipe for these amazing bagels, and is “very excited about them!”

IMG_7971

The everything bagel in all its glory… with everything.

He starts with the usual suspects- yeast, flour, water, salt- and lets the mixture rise (about 20-30 minutes). He then divides them into balls, flattens them, and cuts a hole in the middle, creating the classic bagel shape. After letting them rise again, they go into a boiling pot of water with barley syrup to add flavor and a crust on the outside of the bagel for one minute on each side. They are then given an egg wash, dipped into an everything topping, and baked in a 400 degree oven for 15 minutes. The end result is a perfectly chewy and light bagel. They are topped with a beautiful beet-cured salmon, which has a red color given by the beets. The salmon is cured overnight in a beet and gin purée, then rinsed and cured again in herbs. It adds a perfect saltiness to the bagel.

The “after 11am” section features classic lunch items such as a daily soup, a grilled cheese with caramelized onions, and an heirloom tomato salad with feta and pickled onions. There are also a couple more unique items, such as the vegetable tacos that come decked out with black beans, avocado, pickled onion, cilantro, and cotija cheese, all on a tequila blue masa tortilla. Also the rock shrimp summer roll, which is a light and refreshing roll filled with fresh herbs and veggies to create the perfect bite for a hot summer day.

ella3 (1)ella is located in the interior west end of Palm Court at 140 NE 39th Street, unit 136 to be exact. In addition to street parking, the Design District offers valet from $5 located at the entrance to Palm Court on 39th Street in between NE 1st and NE 2nd Ave and the Palm Court Parking Garage is open from 9 am to 9pm Monday-Saturday and 11am – 7pm on Sunday, $3 for the first 4 hours, $6 for 4-6 hours, and $25 for 6+ hours, with the entrance located on NE 38th St. Ascend through the Dome and look for the umbrellas.

The café will serve fresh-squeezed orange juice, Panther Coffee, Art of Tea, bottled cider and beer including Chef’s Michael’s Genuine® Home Brew, and a selection of wines by the glass and bottle including the house Lua Rossa blend. There is indoor counter seating for 8 and seating outdoors for up to 40 with umbrella-shaded tables and potted herbs and succulents. Take a seat and enjoy the day with whatever beverage suits your fancy, and choose from our daily charcuterie and cheese selection from the butcher’s board.

Hours of operation will be Monday to Saturday from 9am – 7pm and Sunday from 12pm to 5pm. ella offers takeout and will accept all major credit cards. For more information, visit ellapop.me or follow the café on Instagram and Twitter @ellapopmiami.  See you there soon!

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Who’s Your Daddy? Cayman’s Burger Beer Bash & Special for Father’s Day!

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Just a small screenshot of our Cayman Instagram feed. It’s so fun to take a trip to the Caribbean through Genuine eyes!

BurgerBeer2014-5324Our Cayman Islands home away from home is giving National Burger Month the Caribbean holiday it deserves.  First, Burger Beer Bash is back at our Michael’s Genuine ® Food & Drink Grand Cayman, Saturday May 23rd at 7:00 p.m.  Join our team on the Crescent Lawn at Camana Bay for assorted sliders, snacks, and desserts from the genuine kitchen, as well as all you care to drink craft beer and wine. $45 CI includes the full menu and gratuity.  If you aren’t already following the @MGFD_GCM Instagram, get on it!  Restaurant Manager Camille Ross is killing it with delicious photos of our daily specials and more, but you don’t want to be left ogling your feed on Saturday when you could be posting a slider party on your own including Thick Cut Potato Chips with pan fried onion dip, Classic Burger (cheddar cheese, homemade pickle, tomato chutney,) Jerk Chicken (fried plantain, tomato, arugula, scotch bonnet aioli,) Grilled Mahi (green mango slaw, arugula, old bay aioli,) BBQ Beef (Monterey jack cheese, grilled onion,) and Black Bean (raisins, parsley, chickpeas.)  Mini Brownies, French Macarons, and Mini Lemon Crème Pies in a Jar will be passed for dessert!

And in other burger news on the rock, we are celebrating our favorite daddies with a special burger on the menu for Father’s Day.  Chef Thomas Tennant has conceived an “It Gets Better with Age” special just for Sunday, June 21, featuring dry-aged beef, mature English cheddar, grilled red onion relish, tomato, fried egg, and house smoked bacon on a house sourdough bun.  If you’re a Dad and purchase the “It Gets Better with Age” burger, we offer a complimentary Michael’s Genuine Home Brew on the house!

Please call 345.640.6433 or email camille@michaelsgenuine.com to reserve your spot for the Bash and for information on Father’s Day at the restaurant.