Crowd, the Grill | It’s the Fourth of July!

Having people over and cooking for them is one of the joys of any holiday. When it’s all American, like Fourth of July, smoke and fire is a requisite no matter what your rig.  On a recent Sunday, Chef and wife Tamara were at the Lynx grill where the main event wasn’t even the sizzling gorgeous New Yorks.

“It’s no secret we love vegetables in this family,” Chef explains.  “We love meat too, but I think the point is when we light the grill, we do everything on it.”

It is a good point.  Think about all the pluses…  All on the grill, everything it one place. Less running around.  Just stand and tend at your leisure.  Here are some tips from Chef to maximize your time at the grill today and throughout the summer season.

  • Clean your grill and work clean — Please, so it’s not gross.  “You got to love your grill, so it loves you back!”   You don’t want to be stuck cleaning when the food is hot and ready to eat so just make sure to wipe when you are done.  You can clean when you fire up on the next session which entails basic common sense: brush, wipe, scrub and let it burn.  But honestly just do it.  Don’t neglect, or you’ll be sorry!
  • Everything on the grill, please —  It’s not just for meat.  If you’re going to light it, use it. This means the obvious and the less obvious. Grill your vegetables. Check. Cut in even thickness or just cook time them accordingly.  Grill your salad.  A sturdy lettuce like romaine or escarole can be great halved or quartered and given the grill mark treatment.  A little kiss goes a long way, so don’t go too strong or you’ll get more wilt than you want. You can even cut into fresh, crisp raw spears for added texture. Grill your condiments? Try charring leeks, spring onions or scallion to chop into one of our favorite accompaniments to meat and vegetables — salsa verde.  Michael’s base combines parsley, capers, anchovies, garlic, shallot, lemon zest, black pepper, a pinch of red pepper flakes and olive oil.

Vidalia onions love the grill thanks to high sugar content (think caramelization!) and thickly-ringed, sturdy structure.

  • Be organized —  One of Chef’s best pieces of advice when his cookbook first came out was reminding readers to read the recipe all the way through before getting started.  Similarly, when getting ready to grill, gather your mise en place.  Set everything out — using a sheet tray or baking sheet is helpful — not as heavy as a cutting board.  Make sure it’s not just food but any equipment you will need.  And bring it all out.  Less running around, more time to chill.
  • Board Sauce is a (beautiful) thing — You already know to let your meat rest.  Once you’ve cut, you have the inevitable runoff.  Vegetarians aside should 1000% chop veggies in it. Don’t waste all that flavor!

 

 

Miami Design District x Genuine Summer Series | 3 Months, 3 Events, 3 Genuine Ways to Play in Palm Court

MDD palm court night

Friday Night Lights: Palm Court shines with three special events that will have you warming up to the season.

Welcome to our celebration of summer in the neighborhood.  The Miami Design District and Chef Michael Schwartz present a Genuine Summer Series, welcoming an exciting line up of events to Palm Court with food from Michael’s Genuine Food & Drink, presented by Lynx Grills and Wines of Germany.  Tickets are now available to all events, including discounted bundle of three, at the links below:

Season Pass [PURCHASE] 
A bundled package for all three events at a discounted price of $200 ( 15% off regular price).  Guests who purchase this ticket will automatically be added to each event guest list for check-in at the door.

WOG_SummerofRiesling_LogoSundown Grillout [PURCHASE]
Friday, June 10  from  6-9pm 
$85, plus tax and gratuity
– An outdoor feast off the grill in Palm Court featuring pairings by the Wines of Germany to highlight one of our favorite annual rituals… Summer of Riesling!
– Guests will enjoy a cocktail hour with passed bites and sekt Riesling, followed by a 3-course seated dinner at farm-style tables under the palms.
– Chefs will put the meal out from cooking stations including rotisserie grills, asado flattop and pizza oven.
– Live music from Marcus Grant “Mutes & Roots” Jazz Trio.

PASSED HORS D’OEUVRES

– ricotta crostini – apricot thyme jam
– crispy shortrib – romesco, duchilly hazelnuts
– slow roasted pork pizza – fig, grilled onion, fontina, arugula
– wood-grilled florida shrimp – dill aioli
– local fish ceviche
– classic deviled eggs

2014 Blue Fish Original Dry Riesling, Pfalz

FIRST
Florida Mangos
torn herbs, bean sprouts, peanuts, nuoc cham vinaigrette, fried onions

2013 Fritz Haag Brauneberger Riesling Kabinett, Mosel

SECOND, served family style
Rotisserie Leg of Lamb
new potatoes, preserved meyer lemon, salsa verde, watercress
and served with merguez lamb sausage, pickled red onions, cucumbers, yogurt

2012 August Kesseler “N” Pinot Noir, Rheingau

DESSERT
Grilled Peaches
crème fraiche, florida honey, pistachios, thyme

NV Dr. L Sparkling Riesling, Mosel

OMG! LOGOOMG! Picnic & a Movie [PURCHASE]
Friday, July 8 from 6-9pm
$65, plus tax
– A next level outdoor dining and screening experience in the Miami Design District by the folks who brought you OMG! Dinner and a Movie, O Cinema and Michael’s Genuine Food & Drink
– 3 MGFD food stations serving housemade pita bread with hummus, marinated vegetables, Israeli salad and tabouleh; kefte sandwiches with yogurt sauce and cilantro on a potato bun; and chicken & grilled vegetable kebabs with parsley sauce and pickled onions
– Packaged movie snack of Israeli-Spiced Popcorn to satisfy your sweet and salty theater cravings
– Beverage concession with MGFD special bottled cocktail, rosé, beer, water
– Movie beginning at sundown

Genuine Beer Court [PURCHASE]
Friday, August 12 from 6-9pm
$55, plus tax
– Our favorite local breweries pour brews befitting the season at the first ever beer court in the Miami Design District
– 3 MGFD food stations including sausage & onion hoagie with dijon mustard & sauerkraut; broccoli rabe pizza with chiles & garlic; mini burgers with secret sauce, shredded lettuce, extra cheese!
– Housemade chex mix
– Lawn games and giveaways

All menus are subject to change.

[Chef at Home] Schwartz’s Summer Grilling Tips & Recipes for the Grate Outdoors

As Memorial Day weekend approaches, America’s backyard grill masters are looking ways to impress their guests with their favorite go-to meals off the grill.  This summer, Michael is teaming up with Lynx Grills to bring you his essential grilling tips and recipes, many of which can be found in MICHAEL’S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat (Clarkson Potter.)

ChefsParty-33

“Grilling is one of my favorite ways to cook,” says Chef. “You’re only as good as your ingredients and in this case, it’s a great grill!”

Here we offer his cookbook’s cover recipe, Grilled Skirt Steak with shaved fennel, orange, and green olive tapenade (pgs. 93-94.)  During the summer, steak and potatoes won’t always cut it.  This main course salad is hearty without being heavy and contains all of the elements of a balanced meal—meat, starch, and vegetables. Grilled beef, crisp fennel, chewy fregola, and bright oranges are finished with a drizzle of briny green olive tapenade in this Mediterranean-inspired skirt steak salad.   It’s colorful, light and refreshing, everything you want to see on our plate during these long, hot days.

“Varying texture and temperature play a powerful role in the makeup of this dish, adding a whole other dimension,” Michael explains. “I’m a believer that opposites do attract; hot and cold—the grilled meaty steak and the cool crunchy salad— play off each other.”

135_Skirt Steak Salad_00038

Some other ideas from Chef before hitting the grates?  Give meat an extra layer of flavor by tossing damp woody herbs like thyme and rosemary directly onto the fire; this will lend a distinctive earthy essence (Thyme-smoked Four-Inch Porterhouse Steak (pgs.168-169)  Fish love the grill, too.  Salmon steaks are the perfect cut of fish for grilling as they are shaped sort of like a horseshoe and have the bone left in the center. They’re really thick and meaty, and don’t stick to the grill like fillets, which makes them ideal for grilling. Grilled Wild Salmon Steak with fennel hash and sweet onion sauce (pgs. 132-133)  Mark your salad! Try to buy your lettuce in whole heads and grill it to impart a great flavor and texture to salads. Make sure you cut thick enough on the vein so it holds together. Drizzle liberally with olive oil and season, then use tongs to mark each size of your “steaks”. It’s usually less expensive and fresher than bagged lettuce and you can choose the kinds you’d like, from radicchio to romaine. Dress as you like. I shave big slices of Pecorino on mine.

Grilled Skirt Steak with Shaved Fennel, Orange, and Green Olive Tapenade

Serves 4 as a main dish, or 6 as a starter

4 8-ounce skirt steaks
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
½ cup fregola
½ large red onion, sliced 1/4 inch thick
1 fennel bulb, top removed, halved, cored, and thinly sliced
8 radishes, ends trimmed, thinly sliced
½ pound arugula
Juice of ½ lemon
¼ cup extra-virgin olive oil
3 navel oranges, peeled and sliced into ¼ inch rounds
½ cup Green Olive Tapenade (recipe follows)

Ingredient Note: fregola
Fregola, sometimes called Italian couscous, is a terrific addition to your pantry. It’s much more interesting than regular pasta and has a unique texture. The pasta dough is rubbed by hand to form little pellets, which are then toasted to give a distinctive nutty flavor. If hard pressed, you can use Israeli couscous, but there really is no substitute for fregola. It is worth getting your hands on. It also makes great risotto.

Lay the skirt steak flat on a baking sheet and season evenly on both sides with the chili powder, salt, and pepper. Set aside so the flavors can sink in a bit.

Bring a large pot of lightly salted water to a rapid boil over medium-high heat. Add the fregola and stir with a wooden spoon. Cook the pasta for 15 minutes until the pellets are al dente. Drain and cool.

Preheat an outdoor grill or a grill pan to medium-high heat. Rub the grill with oil to prevent sticking. Grill the onion slices for 2 minutes, turning often, until charred on both sides. Remove them from the grill and set aside.

Lay the steaks on the grill and cook, turning with tongs from time to time, to sear well on all sides; this takes about 8 minutes total for medium-rare. Transfer the steaks to a cutting board and let rest for 2 or 3 minutes to allow the juices to recirculate.
In the meantime, make the salad. In a large mixing bowl, combine the fregola, grilled onion, fennel, radishes, arugula, lemon juice, and olive oil. Toss to combine; season with salt and pepper.

To serve, divide the salad among 4 or 6 plates. Arrange 4 or 5 slices of orange on top of each plate. Cut each skirt steak into 3 equal pieces, then turn each piece sideways and cut into thin slices against the grain, ensuring tenderness. Shingle the sliced meat on top of the salad. Spoon some of the tapenade on top and serve immediately.

Green Olive Tapenade

Makes about 1 cup

2 cups pitted green olives, such as Picholine
4 salted anchovy fillets, rinsed
2 garlic cloves, coarsely chopped
1 teaspoon finely ground black pepper
½ cup extra-virgin olive oil

Put all the ingredients in a food processor and pulse 3 or 4 times. Scrape down the sides of the processor and pulse 2 more times; the tapenade should be coarsely chopped. It will keep covered in the refrigerator for up to 2 weeks.