Live Culinary Classes for those at Home
In need of cooking therapy? Local Miami restaurants team up with The Hungry Post on Instagram Live
Apr
29
2020
Photo By: Della Bowls
In lieu of the current situation and in attempts to keep morale high, we’ve teamed up with local Miami chefs to keep all hungries sane while staying home.
Introducing Live Cooking Classes by local chefs and bartenders from Miami restaurants and bars brought to you by our original series ‘House of Knives’. The series aims to show support for the local F&B community while walking you through all the steps of recreating restaurant-quality recipes in the comfort and safety of your kitchen.
The first round of chefs included Ale Diaz of La Latina, Carlos Flores from Flour & Weirdoughs and Oasis Café in Key Biscayne, Franco Stanzione of Stanzione 87, Giorgio Rapicavoli of Eating House, Santiago Gomez of Tacology & Cantina La Veinte, and David Foulquier of Fooq’s. Be sure to check in on THP’s feed for more details and to keep up with any changes.
So, what do you need to do? Just add a calendar reminder, kitchen prep, share with your friends, stay home and make sure to tune in for @TheHungryPost LIVE Instagram segment of House of Knives. After all, cooking is therapy, amirite?
Here’s what you missed:
Reina Pepiada
March 23, 2020
Chef: Alejandro Diaz
Restaurant: La Latina
Dish: Reina Pepiada
Ingredients: Harina pan, chicken, vegetable broth, avocado, mustard, mayo or yogurt, salt, and pepper
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Humble Caprese Sandwich
March 24, 2020
Chef: Carlos Flores
Restaurant: Flour & Weirdoughs and Oasis Café in Key Biscayne
Dish: Humble Caprese Sandwich
Ingredients: Flour & Weirdough’s sourdough, prosciutto di parma, mozzarella de buffala, plum tomatoes, arugula,salt and pepper,Fancy AF olive oil
If you missed the LIVE cooking class, you can still check it out HERE
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At Home Pizza Kit San Daniele
March 25, 2020
Chef: Franco Stanzione
Restaurant: Stanzione 87
Dish: Pizza
At home pizza kit includes: San Daniele Pizza, Dough, Sauce, Cheese, Basil, Plus written instructions
If you missed the LIVE Cooking class, you can still check it out HERE
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Pesto Pasta Kit
March 26, 2020
Pasta Kit feeds 4
Chef: Giorgio Rapicavoli
Restaurant: Eating House
Dish: Pesto Pasta
Includes: Salad, Pasta, Sauce, Cheese, Dressing, Toppings
If you missed the LIVE Cooking class, you can still check it HERE
Buy your own pasta kit from Eat House HERE
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Cucumber Martini – AMERICANO SPRITZ – 50/50 GIBSON MARTINI
March 27, 2020
Chef: Ani Meinhold
Restaurant: Phuc Yea
Dish: Cucumber Martini
Ingredients: 1.5oz cucumber infused vodka, .5oz green chartreuse, 1oz dolin blanc cucumber garnish
Second Drink:
Dish: Americano Spritz
Ingredients: 1oz campari, 1oz Punt e Mess, .5oz Strawberry Puree, blub soda
Third Drink:
Dish: 50/50 Gibson Martini
Ingredients: 1.5oz plymouth Gin, 1.5oz Lusteau White Vermouth, Grapefruit Peel, Picled Onion
If you missed the LIVE cooking class, you can still check it out HERE and HERE
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Coffee Crusted Steak
March 28, 2020
Chef: Santiago Gomez
Restaurant: Tacology & Cantina La Veinte
Dish: Coffee Crusted Steak
Ingredients: Steaks ( filet, skirt, rib eye ) any kind you find, Grounded coffee, Salt, Pepper, Sugar, Butter, Potatoes, Oregano, Chile Morita
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Bucatini Carbonara
March 29, 2020
Restaurateur: David Folquier
Restaurant: Fooq’s
Dish: Bucatini Carbonara
Ingredients: Bucatini pasta, Bacon/Guanciale/Pancetta, Farm eggs, Heavy cream, Butter, Pecorino cheese, Parmesan Cheese, Black pepper, Hot chili flakes
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ARROZ CHAUFA
March 30, 2020
Chef: Diego Oka
Restaurant: La Mar
Dish: Arroz Chaufa
Ingredients: Cooked rice, egg, bell peppers, scallions, oyster sauce, soy sauce, sesame oil, any meat you have. For the sauce: sweet chili sauce, garlic, ginger, scallions, corn starch, chicken stock
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GAZPACHO & OLIVE OIL CHOCOLATE COOKIE
Wednesday, April 1st
Chef: Henry Hane + Natalia Ocampo
Restaurant: B Bistro
Dish: Gazpacho
Ingredients: Tomate, Pepino, Pimiento rojo, Ajo, Cebolla, Aceite de oliva, Vinagre de jerez, Pan viejo, Chives
Second Dish: Olive Oil Chocolate Cookie
Ingredientes: Flour, Cocoa powder, Eggs, Chocolate bar (pieces), Baking powder, Baking soda, Olive oil, Maldon salt
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JELLY JAM SOUR
Friday, April 3rd
Owner: Ben Potts
Restaurant: The Sylvester Bar
Dish: Jelly Jam Sour
Ingredients: 1.5 oz whiskey, .75 lemon juice, 0.5 oz simple syrup, 1 bar spoon jelly or jam.
EGGS BENEDICT WITH LECHON
Sunday, April 5th at 12pm
Chef: Mika Leon
Restaurant: Caja Caliente
Dish: Eggs Benedict with lechon
Ingredients: Everything bagel, hass avocado, cilantro, lechon, eggs, butter
If you missed the LIVE cooking class, you can still check it out HERE
FISH SLIDERS
Monday, April 6th
Chef: Clay Conley
Restaurant: Buccan Palm Beach
Dish: Fish Sliders
Ingredients: Recipe makes 4 slides. Fish Sliders, black bean, spicy mayo, mango, brioche bun.
If you missed the LIVE cooking class, you can still check it out HERE
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Enchiladas Verdes
Wednesday, April 8th
Chef: Scott Linquist
Restaurant: Coyo Taco
Dish: Enchiladas Verdes
Ingredients: Recipe feeds 4-6 people, 1 dozen 6-inch corn tortillas, 2 pounds cooked shredded chicken, 2 quarts salsa verde, 4 tablespoons vegetable oil, 2 cups onions peeled and rough chopped, 6 cloves garlic, smashed, 2 pounds tomatillos peeled and cut into quarters, 4 to 6 jalapeno peppers with stems removed, roughly chopped, 1 quart chicken cooking liquid, or chicken stock/broth from your local market, 2 bunches cilantro leaves and stems, 4 quarts shredded mixed cheese (2 cups queso Oaxaca. 2 cups queso Menonita or Chihuahua & 2 cups queso manchego), 2 cups lime cured onions, 1 cup Mexican crema or sour cream, 1 cup grated cotija cheese, 1 cup chopped fresh cilantro
If you missed the LIVE cooking class, you can still check it out HERE
Post Paleta Cocktail & Thirsty Post Cocktail
Friday, April 10th
Chef: Gio Gutierrez of Chat Chow TV
Cocktail 1: Post Paleta
Ingredients: 2 oz Havana Club Blanco, 1 oz Lime Juice, 2-3 teaspoons of simple, Club Soda, Fresh Mint, A Lime Paleta from Morelia Gourmet Paleta
Cocktail 2: Thirsty Post
Ingredients: 2 oz Cazadores blanco tequila, ½ oz green chartreuse, ½ oz lemon, ½ oz agave, 2 orange dashes, muddled peppers if you like spicy. Black salt rim.
QUINOA CRUSTED CHICKEN
Sunday, April 12th
Chef: Lauren Arboleda from @Foodfromtheheart
Dish: Quinoa Crusted Chiken
Ingredients for chicken: 1 whole chicken cut into pieces, the breasts chopped into tenders or you can use shrimp, fish or tofu, 1 cup panko, 1 cup quinoa (white, red or a mixture) , 1/2 cup whole-wheat flour, 1 cup cream ( I used almond) but you can use buttermilk too. 2 Tbsp sparkling water or soda, Oil for frying or air fryer (I used avocado oil), Paprika, Onion powder , Garlic powder, Turmeric powder, Pepper, Salt, 2 Tbsp olive oil. Ingredients for Honey Mustard Sauce with panela: 1/4 panela/ papelon grated, 3 tbsp apple cider vinegar , 1/4 cup old style mustard, 1/4 cup dijon mustard, 1/4 cup yellow mustard
Miso roasted cauliflower with broccoli rabe pesto
Monday April 13th
Chef: Soraya and Brad Kilgore
Restaurant: AlterQ
Ingredients for Broccoli Rabe Pesto: Serves 4-6 people. 10 cloves of garlic sliced, 1 pound broccoli rabe or broccoli, 1 bunch basil, 3/4 cup almonds, tbsp red pepper flakes, 1/2 cup parmesan zest of one lemon, salt to taste.
Ingredients for Miso Cauliflower Rub: 1-2 heads of cauliflower (half a gead per person), 6 sliced garlic cloves, 2 shallots sliced thin or half of an onion, 2 tbsp fennel seeds, 3 tbsp salt, 1/2 cup water, 1 cup of oil, 1/3 cup red wine vinegar, 2 tbsp dijon mostard, juice of 1 lemon, 1 cup miso paste.
Mediterranean Bowl
Wednesday April 15th at 12:00pm
Chef: Julie Frans
Restaurant: Della Bowls
Dish: Mediterranean Bowl
Ingredients: 1 Cup of Fresh Sweet Potato, cooked and mashed, 4 Lemons, 1 bunch of Curly Kale, 4 Cups of Diced Sweet Potatoes, ½ Orange Juice, ½ Orange Zest, 1 Tbsp of White Miso, 1 Garlic Clove, 2 Carrots, 1 Beet. Pantry: Chickpeas, cooked or canned- 4 c divided, Tahini- 1 cup divided, sea salt, ground Pepper, cumin- .5 tsp, sesame oil- 1 tsp, Olive oil- 1/4 cup, coconut oil- 1 tablespoon, Apple Cider Vinegar- 1 tablespoon, brown rice.
Steak and rice noodle salad
Sunday April 19th
Chefs: Sister Yards
Dish: Steak and rice noodle salad
Ingredients: Scallions, Garlic, Ginger, Mint, Basil, Cilantro, Peanuts, Chile Serrano (optional), Sesame oil, Fish sauce (optional), 1 box rice noodles, 4-6 oz skirt steak
Homemade Fruity Pop Tart
April 26th at 12 pm
Chef: Dallas Wynne Executive Pastry Chef at Stubborn Seed & Partner at Bebito’s
Dish: Homemade Fruity Pop Tart
Poptart Dough ingredients: 2 ½ Cups All-Purpose Flour, 1 tsp Granulated Sugar, 1 tsp Kosher Salt, 4 oz Unsalted Butter (Grated and Frozen), 6 Tbsp Vegetable Shortening (Frozen), 5 Tbsp Water (Ice Cold), 1 Tbsp Distilled White Vinegar (Ice Cold).
Filling ingredients: , 3/4 Cup Favorite Jam, 1 Tbsp Cornstarch, 1 Tbsp Water.
Egg Wash ingredients: , 1 ea Large Egg, 1 Tbsp Milk or Water, Icing, 2 ¾ Cup Confectioners Sugar (sifted), 2 ea Egg Whites, vanilla, salt.
If you missed the LIVE cooking class, you can still check it out HERE
MAC NO-QUESO
April 29th at 8pm
Chef: Fernanda @lahealthymexciana y Sebastian from @mannalifefood
Dish: Mac No-Queso
Ingredients: 4 Servings. 1 box of your favorite pasta, 1 cup raw cashews (soaked in warm water for at least 20 minutes), 1⁄2 medium onion, diced, 2 tsp. Garlic powder, 1 tsp. Ground cumin, 1 tsp. Smoked paprika, 4 tbsp. Nutritional yeast 1 cup sweet potato or pumpkin puree, 1 tsp. Salt (or to taste), 2 tbsp. dijon Mustard, 1 tsp. apple cider vinegar.
If you missed the LIVE cooking class, you can still check it out HERE
VEZA SUR COCKTAIL CLASS
May, 1st at 6:30pm
Chef: Veza Sur’s bartender Ana
Dish: No Smoking, Salsa Verde, Parchita Margarita, and Refajo Colombiano cocktails.
No Smoking: Spanglish Latin Lager, 3⁄4 oz salsa verde, 1⁄2 oz lime juice, 3 dashes of hella fire smoked chili bitters, 1 pinch of salt.
Salsa Verde: 1 white onion, 2 seeded jalapeños, 1.5lbs tomatillos, 2 garlic cloves, 1 Tbsp salt, 2 tsp black pepper, 1 tsp sugar, 2 Tbsp oil, 1⁄2 oz lime juice, 1 handful of cilantro.
Parchita Margarita: Smashin Passion, 3⁄4 oz lime juice, 1⁄4 oz agave, 3⁄4 oz passion fruit juice, 1⁄2 oz Flo-J
Refajo Colombiano: 4oz Colombiana soda, 5oz Mala Yerba, 5 apple chunks, 1 cinnamon stick
