#thisisMGFD: Short Rib Croquettes | Roasted Vegetable Salad | Pan Roasted Snapper

 

As our new menu settles in, we’ll be highlighting dishes on the blog a few at a time as we taste through them all, with menu descriptions provided by the chefs so you can get to know them, too.  Here are some highlights from last night’s first Dinner service:

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Short Rib Croquettes with smoked paprika aioli — These tasty three-bite nuggets are made with an ingredient common to the Miami table: yucca.  I like to think of this as a take on what one might find at Palacio de Los Jugos (a known palace of inspiration for Chef!) where they’re sprinkled with pork bits.  Here, the tuber is boiled and mixed into a batter with flour and egg, filled and balled with slow cooked short rib and all the good flavor-making stuff — mirepoix, white wine, tomato, orange, cumin and oregano — fried until brown and crispy on the outside, tender on the inside and nestled in a pool of smoked paprika aioli.  This sauce is a keeper, and you can whisk it up with egg yolk, lemon juice, and a slow steady stream of olive oil.  The creamy condiment is transformed into a vivid shade of orange with the intoxicating addition of smoked paprika.

img_0146Roasted Vegetables with seeds & grains, tahini, cilantro — So not all of us may be in agreement that this is a salad, but we are definitely on the same page that it’s a flavor-packed winner. Share it with a friend as a starter or make a satisfying meal of a bowl including red quinoa, bulgar wheat, wild rice, sunflower seeds, hemp seeds, and toasted, spiced pumpkin seeds tossed with roasted heirloom carrots, cauliflower and petals of caramelized onions.  Sitting atop a cushion of tahini and topped with fresh picked cilantro, this one’s gonna call you back.

Pan Roasted Snapper with clams, bacon, green onion, green sauce  Umami bursts from the plate here in perfect balance. A 6oz filet of snapper (or what’s light and flakey and running locally, like tilefish perhaps) is pan roasted skin side down until crispy.  That’s important for contrast.  Braised in the pan with butter, thyme and garlic, it’s served on a bed of grilled scallions and a pool of green sauce.  It’s just heaven, combining clam juice, garlic, thyme, white wine, spinach, parsley, tarragon, and basil all puréed and mounted with butter.  Good lord is it lick-your-plate-clean good.  Adding crisp chunks of house smoked bacon and a few steamed clams in their shell to guild the lily, this is sure to be a keeper.

Follow #thisisMGFD on Instagram as we continue to tour the news.

Balancing Act: Get to Know Harry’s New Daily Entrée Specials

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Harry’s Pizzeria fans, gather round!  Chef de cuisine Daniel Ramirez has three new Daily Entrée setups to share effective TODAY!  Besides our favorite Harry’s snacks, salads, and pizzas, these wholesome plates have shone bright in their own section of the menu since they were introduced a few summers ago for dinner.  Now available all day long, each day of the week highlights a new protein or in Monday’s case, a vegetable.  Then we hit repeat.  It’s time to refresh TUESDAY (short rib), FRIDAY (fish) and SUNDAY (lamb).

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TUESDAY | Braised Short Rib with celery salad & crème fraîche 20

Harry’s sous chef Chris Cantu explains, “we season beef short rib with salt and pepper and hard sear both sides in a cast iron pan.”  At the same time mirepoix is sauteed and added to a hotel pan with tomato paste. It’s deglazed with red wine, brought to a boil, and then poured over the short rib.  The chefs slow roast the meat until tender for 3 1/2 hours at 350 degrees.  The celery salad, simply tossed in a lemon vinaigrette, adds a refreshing crunch to cut into the richness of the short rib.

IMG_0978FRIDAY | Wood Oven Roasted Local Fish with summer grain salad & aioli 21

“We call into Trigger [Seafood] on Wednesday and ask for the order to arrive Thursday so we are ahead of the game,” Cantu continues. “Last week it was Redfish, but it’s always different depending on what George sends us on any given week.  Sometimes it’s Snapper, other times Black Grouper.”  The fish is seared off and tops a summer grain salad of rice, bulgar wheat and farro that’s been tossed with small diced red pepper, zucchini and preserved lemon and champagne vinaigrette.  The contrast in temperature of a classic garlic-based aioli melting into the warm fish and its juices coating the fresh salad means this dish only gets better as you consume it.  Or rather, as it consumes you! The smells wafting from the plate are divine.

IMG_1063SUNDAY | Wood Oven Roasted Leg of Lamb with tabouli, yogurt, mint 20

This harissa-spiced leg of lamb is rubbed and marinated on Saturday night with ancho chili powder, garlic powder, paprika, cumin, cayenne pepper,  ground caraway seeds, lemon and orange zest, and salt and pepper that’s been made into a paste with a little canola oil.  The leg is roasted whole at 350 degrees for 3 hours, and then carved into 7 ounce portions.  At service, a couple slices hit a sizzle plate to sear off in the wood oven before they hit a bed of yogurt.  Tabouli with the addition of rosemary plumped raisins to balance spiciness of the lamb finishes the dish.

Let us know what you think of our new Daily Entrées. Tag #HPDailyEntrees on your next visit to #HPDesignDistrict!