Once Upon a Cocktail: Throwing Back a Classic Exercise to Suit Both Enthusiast & Curious Barflies

With respect to those that came before, and laid the groundwork for what a House Cocktail is all about and how it comes to be, we present the classics. New to the Michael’s Genuine bar, a devotion to the old standards that never go out of style and always inspire our creative juices.  Beginning today for the immediate future, enjoy our roadmap to explore them with Gabe Urritia of @spiritedmiami and our #mgfdbar team.  You’ll find a portrait shot on-site for Instagram and why you should care according to people and cocktail books we trust in the caption, from origin myths to the specialness that makes them memorable.

The first sip is one familiar in name but an outlier perhaps as a go-to.  Rolls off the tongue smooth but maybe has fallen out of favor.  From now on that changes, at least for me.  I’ve come upon an unlikely new favorite. “Sin azucar” for cafe con leche fix in the morning, but not so after 5pm.  The Sidecar effectively delivers a balanced tangy punch because it’s deeply dusted in sugar.  No longer are rims reserved for salt in my book.  Cheers to that!

Relax, Lunch Is a Breeze with Amara at Paraiso’s $20 2-Course Special

Chop chop!  A new way to relax for lunch begins now — quick and easy with a price that’s so right your shoulders will immediately release tension in concurrence.  Choose an appetizer and entrée in endless satisfying combinations from our $20 2 course prix fixe, and pass the brighter hours as expeditiously or leisurely as you desire.  It’s available when you need it most during the work week, Monday through Friday from 11:30am-3pm.  Here are some of our favorite pairs:

TIRADITO  candy-stripe beet, crispy rice, radishes, honeybell orange, serrano chile cucumber, agua chile + CHORIPAN crispy pork belly, chorizo, fried egg, salsa cruda

YUCCA CHEESE PUFFS parmesan, sea salt + WOOD GRILLED PORK COLLAR cilantro, green tomatillo salsa, toasted pumpkin seed, grilled lime.

SMOKED FISH DIP  vinaigrette, plantain chips + CHORIPAN crispy pork belly, chorizo, fried egg, salsa cruda

Click here for the full menu and here for reservations.

Come & Get it! Pizza’s Biggest Day, Your Winning Take Out Play at Harry’s Pizzeria® & Genuine Pizza®

Take me out to the… Super Bowl!  Sunday is going to be huge, and we are ready to feed your hungry football faces with a takeout offer you can’t fumble.  Select your desired Miami location of Harry’s Pizzeria or Genuine Pizza at genuinepizza.com/order and receive $10 happy hour pricing on all pizzas, all Super Sunday long. From Spicy Pepperoni to Mushroom and even the Versailles Genuine Cubano, it’s a game-deciding touchdown on February 3. We’ve got you and your watch party covered!

 

[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.