[Recipe] The Pre-Game Show: Ribs & Some Crunchy Sh*t for Super Bowl

Paley walks CBS 4 through three dishes from his Super Sunday menu.

Nothing is more satisfying than a sticky, juicy rib — the contrast of dark caramelized crust and just enough resistance in tender flesh before it gives freely off the bone is pure pleasure.  Chef Michael Paley grasps the concept with irresistible finesse. Hitting all the sweet spots of what you want from a game day plate, his special menu for Amara at Paraiso’s Super Bowl watch party has something everyone can sink their teeth into, especially the rib enthusiast. What’s the key to a great rack?

“Patience,” Paley says. “You can’t rush a rib.  The stages of cooking are really important to not just developing flavor but to get the texture right.  That’s really what distinguishes a good rib from great one.”

Paley joins Chef Schwartz to make Sticky Chimmi Pork Ribs, Grilled Jalapeño & Onion Dip, and Grilled Chicken Wings with CBS 4’s Lisa Petrillo.  The segments which taped yesterday will air on Digital Bite online Saturday and on Sunday morning’s CBS broadcast, also your network for the big game!  Tickets to Amara’s watch party get you access to the full menu at two food stations, two drinks to get you started and Super Bowl viewing throughout the restaurant and on the beach lounge.  Grab them here!  Ribs recipe is below — because Sunday is for relaxing and letting the chefs do the work.  And the clean up!

STICKY CHIMICHURRI PORK RIBS
with chayote squash slaw

Serves 4

2 ½ pounds pork ribs
¼ cup kosher salt
1 cup dry chimichurri spice (recipe follows)
1 pint guajillo chile marinade + 1 extra pint for basting on the grill (recipe follows)
3 chayote squash
1 thinly-shaved serrano chile
1 cup roughly chopped cilantro
2 tablespoons fresh squeezed lime juice
Kosher salt to taste
¼ cup extra virgin olive oil
2 limes, halved and grilled

Preheat oven to 275 degrees.

Rinse and dry the pork ribs, peel and discard the layer of skin under the bones. Liberally rub the with the salt and chimichurri spice. Brush on the guajillo chile marinade. Place the ribs on roasting rack uncovered in the 275 degree oven for 90 minutes or until nicely browned.
Remove ribs from oven and let them cool slightly.

Increase oven temperature to 325 degrees. Wrap the ribs individually in a layer of plastic wrap then aluminum foil. Return the ribs to the oven and cook a further 45 minutes to one hour, or until ribs are tender. Cool ribs completely until ready to finish on grill, or they will fall apart on the grill.

To finish, place the ribs on a medium high grill. Flip and baste every few minutes to develop a nice char. Meanwhile peel the chayote squash and cut out the core. Small chop the squash and in a small mixing bowl combine with serrano, cilantro, lime juice, salt to taste and olive oil. To serve, remove ribs from grill and spoon chayote slaw over the ribs. Serve with grilled lime.

GUAJILLO CHILE MARINADE

Makes 2 ½ quarts

8 cloves minced garlic
1 ¾ cup soy sauce
1 cup aji amarillo paste
1 cup freshly squeezed Lime juice
1 cup jarred aji panca paste
1 cup guajillo chile powder
1 cup Dijon mustard
1 cup ground cumin
3 tablespoons ground black pepper
½ cup Kosher salt
1 pint Grapeseed oil

Combine all in blender or food processor until smooth.

DRY CHIMICHURRI SPICE

Makes 1 cup

2 tablespoons dry Mexican oregano
2 tablespoons dry basil leaves
1 tablespoon dry parsley leaves
1 tablespoon dried thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon red pepper flake

Mix to combine.

Pizza My Valentine at Genuine Pizza®!

Make the most romantic night of the year fun and delicious with a pizza-making experience with your special someone. Or bring the whole family! Learn how to shape perfect pies and enjoy a meal along the way.  On Valentine’s Day!

Thursday, February 14 from 7-9 pm at our Aventura Mall location bring the kids, friends, a date, you name it — we have the fun covered. TICKETS ARE NOW LIVE HERE!

Make your own pizzas, with toppings just the way you want them with a Pizza Kit to take home to make it easy to practice what you learned in your kitchen.

$29 includes
4 Courses
Assorted Snacks — Salads — Make-Your-Own Pizza — Heart Shaped Chocolate Chunk Cookies & Strawberry Chocolate Panna Cotta
Take home pizza making kit with recipe and ingredients.

Tax & gratuity not included.
Wine, beer, sangria and full beverage menu available for purchase on consumption. Bottles of Rose and Prosecco will be 1/2 price with event purchase.

Nothing says love like pizza!

Valentine’s Class Menu

SNACKS, served family style
polenta fries
spicy ketchup
chicken wings
agrodolce, rosemary crema

SALAD, served family style
escarole caesar
lemon, anchovy, bread crumbs
brussels sprouts & burrata
dressing

PIZZA, served individually w/ number system
make your own!
assorted toppings

DESSERT, served individually
chocolate-strawberry panna cotta and heart shaped chocolate chunk cookies

All sales are final.

Let’s Get It on Rosenhaus Sports! Announcing Amara at Paraiso’s Super Bowl Sunday Watch Party

Turnover? How about a Rosenhaus Sports takeover!  Every Sunday is super at Amara at Paraiso, especially February 3 when it becomes the sexiest sports bar in Miami to watch the big game with its most famous sports agency.  With viewing access inside with TVs throughout our main dining room and bar — and a big screen outside on our waterfront lounge and beach — relax, enjoy the big game and let us take care of the rest!

It all begins at 5PM.  Did we mention the special menu?

$50 all inclusive
2 drinks to get you started
Our game day menu off the
Wood Grill, including snacks!

On Every Table:
Bowl of Chile Lemon Pistachios

Station 1 (cold items):
Guacamole with Fried Totopos
Shrimp Ceviche
Jalapeno Smoked Onion dip with thick sliced potato chips
Smoked Lime Popcorn
Esquites
Grilled Vegetable Salad with salsa verde & fresh herbs

Station 2 (hot items)
Grilled Chicken Wings
Sticky Chimichurri Pork Ribs
Butifarra Hot Dogs
Meaty Beans w/ Farofa
Lamb Barbacoa Tacos

3101 NE 7th Ave
Miami, FL 33137
Tickets available here and at the door on the day of.
Availability is limited.
(305) 702-5528
Valet and street parking available.

Inspired by its idyllic bayside setting, Amara at Paraiso brings together bold Latin American flavors, coastal ingredients, and South Floridas diversity of food culture to create the quintessential Miami waterfront restaurant from environment to cuisine and vibe. Experience the dynamic energy, local ingredients, and natural beauty of Biscayne Bay that defines what living in Miami is all about.

Bienvenidos Versailles Cubano Pizza!

It’s a community thing. But who gets the croqueta is each friend for themself!

Are you picking up what we’re putting down?  If it’s a croqueta on your Versailles Cubano Pizza then you have the right idea!  So does Chef Schwartz.

It’s love at first bite as Michael makes Miami’s most iconic sandwich open-faced for a limited time only featuring Versailles house roasted pork and glazed ham, bread and butter pickles, mustard sauce, fontina and gruyère cheeses, and finished with a Versailles croqueta!  From Monday, January 14 until Valentine’s Thursday, February 14, find this pie in the sky collab as a special at all South Florida locations of Harry’s Pizzeria and Genuine Pizza for $16.  It’s the first time this local legend has done a collaborative pizza highlighting one of their specialty menu items, so we are especially honored and excited to have this unique opportunity… and to share it with all of you!

Since 1971 the original Calle Ocho location of Versailles, the world’s most famous Cuban restaurant, has been a cornerstone of the Little Havana neighborhood and a community gathering place for conversation whether over a cafecito or its famous Cuban sandwich, “El Cubano”.   Almost 50 years later, this culinary icon has achieved ubiquitous global recognition as a symbol of Miami’s diverse cultural identity and the unique food traditions that have developed as a result.

Click to watch how it’s made, to the tunes of Palo!

“I’ve been a fan of Versailles since moving to Miami in the early ‘90s and as a chef I have a keen appreciation for the Valls family’s commitment to keeping it simple, doing things right, and bringing the community together,” Michael says. “We love to get creative with topping combinations on our pizzas, and taking this one for a spin is a long time coming! We are so grateful to everyone at Versailles for not only entrusting us with these unique ingredients, but their genuine enthusiasm in having fun with the formula. We think the result tastes pretty great and is something we can all gather around and share – if there’s any left!”

Inspired by this memorable combination hot-pressed inside fluffy, crispy Cuban bread, Chef Schwartz is sourcing the roast pork and glazed ham from the Versailles kitchen to honor the original recipe. With layers of mustard sauce, bread and butter pickles, and the combination of fontina and gruyère cheeses to balance melt and flavor, each pie is also topped with one of its famous, mouthwatering croquetas to break open and enjoy with each slice.

“We are thrilled to be partnering with Harry’s Pizzeria and Genuine Pizza on this fun and delicious collaboration,” says Versailles owner Nicole Valls. “Our family is a huge admirer of Chef Schwartz and all he has done for the Miami food scene, and we are excited to have everyone taste this new spin on Miami’s iconic dish.”

Beginning Monday, January 14 through Thursday, February 14, the Versailles Cubano Pizza will be available all day long for $16 during regular business hours for dine in, takeout and delivery at all South Florida locations of the James Beard Award-winner’s casual pizza restaurant, including Miami Design District, Downtown Dadeland, Coconut Grove and Aventura Mall. For the restaurant nearest you visit genuinepizza.com/locations.

With whom would you like to share a Cubano Pizza? Let us know by joining the conversation on social media #genuinecubano and follow along for giveaway news, events and more @chefmschwartz, @harryspizzeria, @genuinepizza and @versaillesmiami.

Culinary Director Brad Herron with Harry’s Pizzeria Design District kitchen manager Homer Perez.  Big thanks to these guys for making test pizzas during a busy lunch service. Getting it done, per usual!