[Recipes] It Takes Two: The Bradley Palate

As featured in April's TheLocal Palate (photo by local legend Bill Wisser)

As featured in April’s TheLocal Palate (photo by local legend Bill Wisser)

Print is not dead.  At least not yet.  With the magazine aisle as crowded as it’s ever been, it takes focus from the reader to find meaningful content in the clutter.  A little merchandising doesn’t hurt either!  So when a title you have been known to flirt with at The Fresh Market checkout comes calling for a recipe, you answer and have the big guns ready. At The Genuine Hospitality Group big guns come in many forms, and it was Executive Chef Bradley Herron’s turn.

TLP.CoverThe Local Palate’s “Redux” column asks two chefs for a spin on one dish, in April’s case: pickled shrimp.  Bradley answered with his pickled shrimp recipe and built a dish from it, Florida Stone Crab Fritters with Pickled Shrimp Remoulade.  Bradley reaches for pickled shrimp when he is looking to balance a fried dish. Briny and bright, they add just the right touch of acid to complement something decadent like these golden, crabby fritters.  When can you ever go wrong with double seafood?

Check out this Charleston-based publication on your next shopping trip and whip up a batch.  If you’re in Florida and don’t want to splurge on Stone Crab, Chef recommends any variety of locally-caught shrimp such as Key West pinks or even Royal Reds, one of our favorite local varieties with a sweet and delicate flavor. Rock shrimp are a great runner-up if you can find them!  Or just make make the remoulade and serve it with your meal of the moment — pan-seared snapper with a dollop and salad sounds like dinner to me!


Bill in action!

Florida Stone Crab Fritters with Pickled Shrimp Remoulade

Serves 6

¾ cup All Purpose flour
1 teaspoon baking powder
1 tablespoon kosher salt
2 pinches of black pepper
¾ cup buttermilk
½ cup raw corn kernels
¼ cup red bell pepper, small dice
2 tablespoons chopped scallions
1 teaspoon minced garlic
2 cups Stone Crab meat
Canola oil for frying
Kosher salt to taste
¼ cup of Pickled Shrimp Remoulade (recipe below)

Combine dry ingredients in a large bowl. Whisk in buttermilk until fully incorporated to make a batter, then fold in the corn, bell pepper, scallions, garlic and Stone Crab meat. Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don’t have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you’re good to go. Working in batches, spoon large tablespoons of batter into fryer carefully and fry until GBD – golden, brown, delicious – about 45 seconds. Remove the fritters using a spider or slotted spoon and let cool on parchment paper, seasoning immediately with salt. To serve, spread a heaping tablespoon of remoulade on the plate and arrange 3 fritters on top. Garnish with a few extra pickled shrimp.

Pickled Shrimp Remoulade

Makes 1 pint

1 pint mayonnaise
2 tablespoons minced shallots
1 teaspoon minced garlic
1 tablespoon chopped capers
1 tablespoon chopped parsley
2 tablespoons chopped Pickled Shrimp (Recipe Below)
Zest of 1 lemon
Juice of ½ a lemon
1 pinch of Old Bay Spice

Combine all ingredients in a mixing bowl. Serve with Stone Crab Fritters. Keeps for up to 5 days sealed in the refrigerator.

Pickled Shrimp

Makes 2 quarts

1 celery stalk
½ cup of sliced yellow onion
3 bay leaves
2 sprigs of thyme
1 tablespoon kosher salt
½ tablespoon fennel seeds
½ teaspoon of mustard seeds
1 pound raw Royal Red shrimp or rock shrimp
1 cup extra-virgin olive oil
Juice of 3 lemons
3-4, 1-inch wide strips of orange peel
½ teaspoon of fennel seed, ground
½ teaspoon of chili flakes
½ teaspoon of ground allspice
2 pinches of fennel pollen
1 cup of yellow onion, sliced thin
1 cup of shaved fennel
2 bay leaves
2 sprigs of thyme
1 tablespoon on kosher salt
½ teaspoon ground black pepper

Fill a large pot with 3 quarts of water over high heat. Add celery, onions, bay leaves, fennel seeds, mustard seed, and salt, and bring to a boil. Drop the shrimp and cook for 30-45 seconds. Using a spider or slotted spoon, remove shrimp from the liquid, place on a paper towel-lined platter, and let sit at room temperature to cool.

To make the marinade, combine olive oil, lemon juice, orange peels, ground fennel seed, chili flakes, ground allspice, fennel pollen, yellow onion, shaved fennel, bay leaves, thyme, salt, and pepper in a large mixing bowl. Gently incorporate the shrimp and pack into mason jars. Allow to pickle overnight. Keeps sealed in the refrigerator for 2-3 weeks.

Harry’s Pizzeria Brings the BBQ Party to You!

BBQ Party MenuLET HARRY’S PIZZERIA BRING THE BBQ PARTY TO YOU!   You  ‘cued up for a test drive at Terrapin Pizzeria last year.  Now we’re offering our chefs and smoker to-go!  Enjoy a family-style feast to remember at your next off-site gathering.  Need we mention Memorial Day weekend is coming up?

We are cooking up more new ways to enjoy genuine private parties and catering, the Schwartz way.  Whether for occasions at our three Miami Design District restaurants or beyond, contact The Genuine Hospitality Group Director of Special Events Lindsay Guidos to plan your next event! Email her at lindsay@thegenuinehospitalitygroup.com or call 203.313.4503.

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40–Love | A Taste of the Basics at Ella


Last night The Genuine Hospitality Group participated Miami’s inaugural Taste of Tennis event to kick off the Miami Open, the annual two weeks of tennis mania on Key Biscayne from March 23-April 5.  With an invite from chef Kerry Heffernan, we brought our e-game to the W South Beach, offering a taste of ella, Michael’s pop-up café coming to the Design District’s Palm Court in April.  Keeping it simple is one of the keys to what makes Chef’s food so good, and he even offers a “Basics” section in his cookbook dedicated to just that.  Tomato jam is one of those versatile pantry staples from which many dishes can be built… like ella’s Parmigiano-Crusted Grilled Cheese.  Special Ops Chef Thomas Tennant griddled and perfectly pressed 40 cut into bite-sized pieces of love for a sporty and suited crowd that couldn’t get enough!  Thomas is a former USTA player and tennis coach who knows his way around the tournament, having been a ball boy for as many years as it has title sponsors.  Lipton, Sony Ericsson, Nasdaq… and now the Miami Open!  Great call Itaú on finally giving the city its naming rights.  It was great to put a face to a pug and meet Geoffrey Anderson of Miami Food Pug and to have some professional sous chefs stop by!   Kerry, an avid fisherman, put out an incredible crudo, and we were surprised to see a lionfish at his station.  Thomas is passionate about eliminating this invasive species in the Cayman Islands through cooking, and apparently there is a population in the Florida Keys ripe for the culling.

The sandwich combines buttered slices of hearty pullman loaves coated in Parmigiano that gets a crispy, flaky crust on the griddle before its stuffing of gruyere, fontina, and caramelized onions melt together with a warm hug from our Breville panini machine.  The tomato jam is the bright, sweet finish to tie it all together.

IMG_5930Heirloom Tomato Jam

Makes 3 cups

4 heirloom tomatoes (2 pounds)
1/4 cup extra-virgin olive oil
2 dozen cipollini onions, peeled, halved lengthwise or quartered depending on size (1 pound)
2 whole cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup champagne vinegar
2 tablespoons agave syrup or honey

Bring a pot of water to a boil and prepare an ice bath. Cut a little cross mark on the bottom of the tomatoes. Immerse the tomatoes in the boiling water for about 15 to 30 seconds, until the skin starts to peel away. Using a slotted spoon, remove the tomatoes from the pot and transfer to the ice bath to cool quickly and stop the cooking process. Peel the tomato either with your hands or with a paring knife. Cut the tomatoes in half and squeeze out the seeds. Coarsely chop the tomatoes and set aside. You should have about 3 1/2 cups. Place a large skillet over medium heat and coat with the oil. When the oil gets hazy, add the onions. Cook and stir until the onions soften slightly and get a little bit of color and, about 6 minutes.

Add the tomatoes, cloves, and season with salt and pepper. Cook and stir until the tomatoes start to break down and release their liquid, about 10 minutes. Add the vinegar and agave. Continue to cook, stirring often to prevent burning, until the liquid has evaporated and the chutney is thick, about 5 minutes. Cool to room temperature and pulse a few times in a food processor.  Keeps sealed in a refrigerator for a week, longer if properly canned.

Buck’s Gets Funky in April

Buck up and join the conversation by following #bucksbeergarden. Thanks for sharing!

Buck up and join the conversation by following #bucksbeergarden. Thanks for sharing!

BucksFlyer02 (1) Get ready for our monthly switcheroo!  We’re excited to announce our local brewery partner for Buck’s Beer Garden & Bonfire’s April 2 and 16 events is Funky Buddha!  Find special bottles of the Boca brewery’s Barrel-Aged Muy Bonita Apple Pie Brown Ale in The Raleigh South Beach’s Oasis, along with favorites like Cabana Boy Wheat Ale, Crusher IPA, Hop Gun IPA, Floridian Hefeweizen, and OP Porter which will begin rotating on Restaurant Michael Schwartz’s new White Bar dual tap tower on Monday. Funky Buddha Brewery was founded in 2010 and is committed to producing bold craft beers that marry culinary-inspired ingredients with time-honored techniques. Its mantra is big, bold flavors, made exactingly with natural ingredients. Perfect. Huge thanks to Wynwood Brewery’s Dave Rodriguez for making our inaugural March such a smashing success.  See you next month, when we’ll also have trucker hats and tees on the menu!

Springing Beyond the Buns: a Knaus Berry Farm Weekend at Harry’s Pizzeria

We are celebrating the official first weekend of spring as Knaus Berry Farm showers Harry’s Pizzeria with produce and more! Chef de cuisine Danny Ramirez took his back of house crew on a field trip to one of our favorite places in Homestead on Tuesday to harvest tomatoes, zucchini, scallions, strawberries, and greens to highlight on Harry’s regular menu this weekend.

Danny has been going to KBF since he was about 5 years old, but this was his first look behind the scenes. Danny says, “I never thought I would ever be in their elusive Back of House. I didn’t realize how many acres they have. They grow a lot more than those delicious strawberries. As a chef, being able to expose my guys, young cooks, Chris Cantu and Miller Celestino, to what real, good food is was so rewarding. They got a chance to see what really drives me and all our chefs at TGHG.” They spent a morning harvesting in the fields with Herby. Herby runs the field and Thomas runs operations, Danny explains, “I grew up with KBF strawberries and sticky buns and having a chance to meet their team and see the entire operation was like coming full circle. And as a local guy trying to make and leave a mark on my city this is what it’s all about, foraging these relationships and sustaining them so that my kids and their kids can see and taste South Florida for what it is.”

Visit the restaurant in the Design District from Friday, March 20 through Sunday, March 22 to partake in the fun and welcome a new season in South Florida!  There’s something sticky in the dessert section, too, and we bet you can guess what it is!  A special thanks to head Baker Thomas Blocher for the treats (always!) and the idea.

The Dishes:

KBF Roasted Grape Tomatoes with Stracciatella and KBF mint pesto

KBF Scallion and Zucchini Salad with zucchini blossoms, KBF parsley, botarga and lemon vinaigrette

BLT Pizza with creamed KBF spinach, KBF tomatoes and bacon

KBF Strawberry Soda

Panna Cotta with KBF strawberry compote

We are very excited for these fresh dishes and can’t wait for you to try them, see you this weekend!