Star chefs share their fave South Beach recipes

Put the chorizo in a large heavy pot with a lid over medium-high heat. Cook until fat is rendered and meat is browned, about 10 minutes. Remove the meat with a slotted spoon and reserve. Add the onions to the pot and cook until softened, 6-8 minutes. Add the chorizo back to the pan, pour in the wine and bring to a boil. Drop in the mussels, cover and cook until mussels have opened, 4-5 minutes.

Remove the lid and discard any mussels that have not opened. Season with pepper, add the parsley and stir very well until mixed and mussels are coated in wine and onions.

Serve immediately.

Muddle 20 mint leaves with 2 tablespoons raw sugar in cocktail shaker.

Once the mint is broken down, add the juice of 1 lime, 1/2 cup light rum and fill the shaker with ice.

Run the lime wedges around the rims of two collins or highball glasses.

Dip the rims into the raw sugar spread on a plate.

Shake the cocktail until ice cold and then carefully divide it between the glasses, minding the sugar rims. Add more ice if necessary.

Top each glass with ginger beer.

Garnish with fresh mint.

For sauce:
To make the tartar sauce, whisk together the mango, mayonnaise, capers, and salt in a medium bowl. Add pepper to taste. Cover and refrigerate until ready to use.

For salmon cakes:
Put the salmon in a medium bowl and break it up with a fork. Add the panko, eggs, parsley, onion, cayenne, salt and pepper to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal.

Heat ¼ inch of oil in a large skillet over medium-high heat. Carefully place the cakes in the oil 5 or 6 at a time, and cook until golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with the tartar sauce.

Preheat oven to 350 degrees F.

Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.

Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

Preheat the oven to 375 degrees F.

In a 7- or 8-quart enameled cast-iron Dutch oven, heat the oil over medium-high heat. Season the swordfish with salt, add it to the pan, and brown it, about 2 minutes per side. Add the onion, garlic, fennel, chili and carrot; lower the heat to medium, and cook to sweat the vegetables, about 2 minutes. Add the chorizo and continue to sweat. Pour in the sherry and bring to a simmer, scraping the bottom of the pot. Add the saffron, stock, tomatoes and clams and bring to a simmer.

Cover the pot and place it in the oven for 5 minutes, or until the clams open. (Discard any clams that do not open.) Remove from the oven, add the olives, parsley and basil and serve.