Harray! Entrées Make a Grand Entrance & Brussels are Back

Beginning today, guests can enjoy their favorite Harry’s Pizzeria® entrées available all day, everyday in Coconut Grove and Miami Design District locations, no longer special to a particular day of the week.  Four dishes can be found on the menu, including Roasted Eggplant with stewed tomatoes, farro, gremolata, feta (16), Pan Roasted Skirt Steak with potato salad & parsley sauce (21), Oven Roasted 1/2 Chicken with salsa verde & fennel salad (19), and Pan Seared Local Fish with grain salad & aioli (21).  The restaurants will continue to offer daily soup and pizza specials!

harrys-new-menu

And, with peach season coming to a close, we are excited to bring back a crowd favorite, Brussels Sprouts and Stracciatella!  This mouth watering salad of seared, warm sprout wedges with cool, creamy strands of special mozzarella, crunchy pistachio and fragrant torn herbs is a magical combination.  Find it back on the menu, later this week!

Warm Brussels Sprouts and Stracciatella Salad

Warm Brussels Sprouts and Stracciatella Salad.

Making Michael’s Whole Roasted Chicken at Home

Like some of you, I’ve been cooking my way through MICHAEL’S GENUINE FOOD in my kitchen at home.  I tend to cook in a spontaneous style, but a fortunate result of it being my job to embrace this cookbook – from its development to promotion – is my embracing recipe use in general.  Recipes can be a great tool for even the most (over-) confident of cooks to learn new techniques. Here’s my successful first attempt at roasting a chicken (yes, it’s so embarrassing, but I’ll admit it) which I posted this weekend on my blog, Kitchen Interviews.  Michael’s technique nixes the roasting pan for a small 9-inch saute.  The chicken was so good, and more importantly, easy, that I made it again the following night for my mom and brother.   I added the toasted bread drizzled with extra-virgin olive oil and red wine vinegar, a touch inspired by my visit with Chef to Zuni Cafe, home of another famous whole roasted chicken, in San Francisco earlier this month. You can’t keep a cook from improvising!