South Beach cooking

Chef Michelle Bernstein has created Miami restaurant Azul’s signature menu that features the Latin flavors of her childhood in Miami, blended with Asian, new Caribbean and classic French influences. Check out the recipes below.

Ingredients

    • 2 cups best quality snapper, peeled, cut into large chunks, season with salt and pepper, place in the refrigerator until you have finished preparing all other ingredients
    • 1 aji Amarillo (Peruvian pepper), chopped
    • 2 cloves garlic
    • 3 lemons, juice only
    • 4 limes, juice only
    • 1 lemon cut in half
    • 6 shrimp, peeled and deveined
    • 6 calamari tubes, cleaned and sliced into » inch rings
    • 4 sea urchin roe
    • 1 red onion, sliced thin and placed in ice water
    • 1-tablespoon ginger, minced
    • » habanero, stems removed, minced
    • 1 rib celery, minced
    • » bunch cilantro, chopped stems and leaves
    • Salt and pepper

Preparation

Baking Directions:

CHUPE DE MARISCOS (PERUVIAN SEAFOOD STEW)

Ingredients

  • Sofrito

    • 1 yellow onion, chopped fine
    • 1 red pepper, chopped
    • 1 yellow pepper, chopped
    • ½ teaspoon habanero pepper, seeded and minced
    • 3 cloves garlic, chopped
    • 1 aji Amarillo, seeded and chopped
    • 2 red beefsteak tomatoes, chopped
    • Large pinch saffron
    • » cup chopped cilantro
    • 1 cup dry white wine
    • ½ cup evaporated milk
    • 1 gallon seafood consommé
  • For the finished plate (portion is for one serving)

    • 1 (4 ounce) filet of bass
    • 1 Diver Scallop
    • 1 Prawn (head on) cleaned and deveined
    • 2 large shrimp, cleaned and deveined
    • 2 littleneck clams, rinsed of any sand
    • 2 mussels rinsed and remove beards
    • 1 lime
    • 1 tablespoon full of cooked yellow rice
    • 1 tablespoon full of cooked Peruvian corn
    • 1 tablespoon full of cooked peas

Preparation

Baking Directions:

CHOCOLATE MOLE PAINTED FOIE GRAS OVER GLAZED FIGS

Ingredients

    • 1-teaspoon ground anchos
    • 1-teaspoon ground almonds
    • 1/4-teaspoon ground cinnamon
    • Pinch of coral Hawaiian Sea salt
    • 1 cup bittersweet Chocolate
  • For the foie gras

    • 2-3 ounces fresh foie gras
    • Sea salt
  • In the same hot sauté pan with the foie gras fat add:

    • 1/4-cup figs, sliced in quarters
    • 1/4-cup white wine
    • 1-tablespoon rice wine vinegar
    • » cup honey

Preparation

Baking Directions:

YOGURT PANNA COTTA, PASSION FRUIT TAPIOCA PEARLS AND COOL LYCHEE SOUP

Ingredients

  • Panna cotta

    • ¾ cups milk
    • 1-cup sugar
    • 1 orange, zest and juiced
    • 1 lemon, zest and juiced
    • 1 lime, zest and juiced
    • 1/4 vanilla bean, split
    • 5 sheets gelatin
    • 3/4-cup non-fat, plain yogurt
    • 1 ½ cups heavy cream, whipped
  • Passion fruit tapioca

    • 1-cup tapioca pearls
    • 2 cups passion fruit puree (kept very cold)
  • Lychee soup

    • 2 cups fresh or canned lychees in syrup
    • 1-cup cold water
    • Juice of 1 lemon

Preparation

Baking Directions:

SHORT RIBS

Ingredients

    • 8 short ribs of beef, center cut, trimmed of excess silver skin and fat
    • 1-cup kosher salt
    • 1.5 cups light brown sugar
    • 1-teaspoon cardamom
    • 1-teaspoon five spice
    • 1-teaspoon cinnamon
    • 1-teaspoon powdered ginger
  • For the cooking of the Ribs:

    • 2 carrots, peeled, small dice
    • 2 celery ribs, small dice
    • 1 Spanish onion, small dice
    • 3 cloves garlic, minced
    • 1 lemongrass, chopped fine
    • 1-tablespoon ginger, minced
    • 1-cup pinot noir
    • » cup soy sauce
    • 2 tablespoons black vinegar
    • ½ cup dark brown sugar
    • 1 cup chopped tomatoes
    • 2 Thai chilies or 2 jalapenos, chopped
    • » cup tomato paste
    • 2 bay leaves
    • 1-teaspoon thyme
    • 2 cinnamon stix
    • 2 star anise
    • 1 orange, zest and reserve juice
    • 1-tablespoon anchovies
    • 6 cups demi glace
    • 6 cups chicken stock
    • 1 orange for finishing the plate

Preparation

Baking Directions:

PICKLED WATERMELON

Ingredients

    • 1-cup small-diced watermelon
    • 1 cup red wine vinegar
    • 1 cup granulated sugar
    • 1 tablespoon pickling spices

Preparation

Baking Directions:

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