Live Culinary Classes for those at Home

In need of cooking therapy? Local Miami restaurants team up with The Hungry Post on Instagram Live

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

 

View this post on Instagram

 

A post shared by Best Restaurants in Miami (@thehungrypost) on

 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 

 

View this post on Instagram

 

A post shared by Best Restaurants in Miami (@thehungrypost) on

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 

 

View this post on Instagram

 

A post shared by Best Restaurants in Miami (@thehungrypost) on

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

 

View this post on Instagram

 

A post shared by Best Restaurants in Miami (@thehungrypost) on

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

 

View this post on Instagram

 

A post shared by Best Restaurants in Miami (@thehungrypost) on

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

 

View this post on Instagram

 

A post shared by Best Restaurants in Miami (@thehungrypost) on

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

 

View this post on Instagram

 

A post shared by Best Restaurants in Miami (@thehungrypost) on

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

 

View this post on Instagram

 

A post shared by Best Restaurants in Miami (@thehungrypost) on

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

 

View this post on Instagram

 

A post shared by Best Restaurants in Miami (@thehungrypost) on

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 

 

View this post on Instagram

 

A post shared by Best Restaurants in Miami (@thehungrypost) on

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