So, you’ve wrapped up your day, shut down the home office and now need to figure what to make for dinner. Some of our Aventura Mall restaurants are providing a peek into their kitchens and providing recipes for must-have dishes – ready to make from the comforts of home.
For more cooking inspiration, check out @aventuramall’s IGTV to view cooking classes from the executive chefs of Tap 42, Serafina and Pubbelly Sushi.
Pubbelly Sushi: Miso Salmon
- 7 oz Salmon
- 4 oz Miso Sauce
- 2 Bock Choy
- To Taste Sliced Garlic
- 1 oz Spring Onion Julienne
- 500 grams Shiro Miso Paste
- 250 grams Sugar
- 80 grams Sake
- 80 grams Mirin
Mix together and cook for 1 hr. stir often
Garlic Ginger Soy
- 16 oz Rice Vinegar
- 9 oz Lite Soy Sauce
- 1.2 oz Ginger Grated
- .8 oz Garlic Grated
- 1.5 oz Sesame Oil
Add ingredients & blend for one minute
Method of Preparation:
- Marinate Salmon in Miso Paste in the refrigerator for 2-3 hours
- Bring to room temp and bake at 300 degrees until medium (or to your temperature of preference)
- While baking the Salmon, quarter the bok choy rinse and wash
- In a medium hot pan, add olive oil, garlic slices, bok choy and sauté until tender
- To finish, deglaze with the ginger garlic soy and put aside
- In the same pan, add the spring onions and salt to taste and put aside
Place the Salmon on the plate, garnish with the spring onions, add the bok choy on the sides, sesame seeds on top and serve.
Serafina: Gnocchi Di Mamma
Homemade Gnocchi Ingredients:
- 2 large potatoes
- 2 cups all-purpose flour
- 1 egg
Gnocchi Method of Preparation:
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and lightly mash with a fork.
- Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces.
- Bring a large pot of lightly salted water to a rolling boil. Drop in gnocchi and cook until gnocchi have risen to the top; drain and serve.
Chef Pete’s Pro Tips for perfectly cooked gnocchi:
- There are many variables to cook the potatoes, like baked or boiled. Baked is dryer and perhaps some chefs prefer this but boiled is quick, delicious and simple.
- If boiled, don’t overcook the potato or they will be too soft to work with. I like to use a fork or food mill to pass the potatoes through mashing as least as possible.
- Make your dough while potatoes are warm. The idea is handling your mixture as least as possible, so you keep it fluffy.
- I like to shape my dough into a volcano with potato, sprinkle flour, salt a pinch white pepper a pinch nutmeg all over and add beaten egg in the middle slowly incorporate everything by folding it together. The dough should feel soft but not sticky. And not lumpy.
- Some people like to add in ricotta or parmesan cheese into their dough – try it!
HAVE FUN! This super simple recipe is one that I grew up with as a kid and will likely be one that you perfect over time. There are many tricks of the trade and I hope you ENJOY the process as I have over the years. Don’t forget the love!
Homemade Italian Cherry Tomato Sauce Ingredients:
- Approx. 2 tbsp. Olive Oil
- 1 tbsp. chopped garlic
- 2 cups cherry tomatoes
- 1 cup tomato sauce
- Salt & pepper to taste
- Pinch of sugar
- 1 tbsp. fresh Basil
- 1 tbsp. butter
- 1 tbsp. parmesan cheese
Sauce Method of Preparation:
Begin with chopped garlic and olive oil in a pan. Once sizzling, add cherry tomatoes with sauce. Next, add a pinch of sugar, salt & pepper to taste, fresh basil, butter, and drizzle with a touch more olive oil.
Mix it all together:
While sauce is marinating, drop your gnocchi in boiling water and once it floats, drain and incorporate into your fresh sauce. Toss, and add as much basil and fresh grated parmesan as your heart desires. Just like Mamma makes it!