Tuesday, October 11, 2011
Bite with Belkys: Clams and Mediterranean Salad from Eos (Viceroy Miami)
If you like mediterranean cuisine, wait until you see what one South Florida chef is cooking. He adds a special latin twist to a very popular dish. Time to grab a Bite with Belkys.
The Chef: Matthew Leonard
The Restaurant: EOS inside the Viceroy Miami
The Dish: Steamed Clams and a Mediterranean Salad
Ingredients for the Steamed Clams:
40 Littleneck Clams
2 Tbs. of extra virgin olive oil
8 oz Spanish chorizo, cut in pieces
1 shallot, diced
3 garlic cloves, minced
1/2 cup of dry white wine
1/2 cup of chicken stock
1/2 tsp. of fresh oregano
1 bay leaf
1/2 tsp. of fresh thyme
1 Tbs. of butter
salt, to taste
pepper, to taste
4 slices of French baguette, drizzled with olive oil and toasted
Method of Preparation:
-First, add a dab of extra virgin olive oil in a hot pan and sauté chopped chorizo (Spanish sausage).
-Then, add shallots, garlic, clams and white wine. Let the sauce reduce a little and then pour in chicken stock.
-Next, add oregano, bay leaf and thyme. Cover the pan and cook for about four minutes, until the shells open.
-Now, toss any shells that did not open. Then, add a little bit of butter and season with salt and pepper.
Garnish with fresh oregano and serve a slice of toasted french baguette on the side.
Ingredients for Mediterranean Salad:
1 1/2 cups of baby arugula
1/4 cup of chives, cut in 1/2 inch sections
1/4 cup of mint leaves
1/4 cup of Italian parsley
1 1/2 cups of baby romaine lettuce
2 medium heirloom tomato, cut into wedges
2 yellow tomato, cut into wedges
2, 4 oz. fresh mozzarella balls, cut in half and diced
1/4 cup of kalamata olives
1/4 cup of salted marcona almonds
one pinch of salt
one pinch of pepper
extra virgin olive oil
Juice of 1 lemon
Method of Preparation:
-In a bowl, combine baby arugula, chives, mint and parsley.
Start by arranging baby romaine lettuce on a plate. Then, add the mixed greens, heirloom tomatoes, yellow tomato, fresh mozzarella, olives and marcona almonds. For the dressing, simply add a pinch of salt and pepper, extra virgin olive oil, lemon juice and balsamic vinegar.
Serving Suggestion: Sauvignon Blanc
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and receive a complimentary glass of house wine. (Valid one month after the air date.)
EOS (Viceroy Miami)
485 Brickell Ave
Miami, FL 33131