SoBitch has really taken a vaca from blogging. I take full responsibility for my laziness, but in my defense the Miami restaurant scene tends to be hamotche brech. (hamotche brech : derived from the Sephardic American translation; defined as mediocre, nothing special, crappy) . I was tired of ripping on everything, so I just quit all together.
The good news is I found a restaurant worth sharing! Check out Pubbelly for a true gastropub experience; a fusion of Thai and everything else. Well priced, great vibe, no pretense, and fantastish food; right in time for basel. This gem has only been open for 2 weeks and I can truly say they delivered great food without the typical “were ironing out the kinks, we just opened” shpeel.
I highly recommend the dumplings, short rib tartar and carpaccio, pork belly, scallops (served like escargot), the noodle dishes, and the soft serve ice-cream deserts!! Unfortunately I only went with my hubby (shout-out to Alan who discovered the spot), so we couldn’t try everything on the menu. I will definitely frequent this one.
See for yourself:
www.pubbelly.com
1418 20th st (Purdy Ave, South Beach)
(305) 532-7555
Sunday, December 5, 2010
Tuesday, August 24, 2010
Choo Choo
oh yo oh yo catch this.. Some competition for the Japonais Market... Mishoi I love you, but Katana also holds its own - Yummy sushi train. The good news is JM isnt open past 7, and Katana is only open for dinner, so noone really gets hurt here.
Train takes off at:
920 71st st
Miami Beach
305-864-0037
Train takes off at:
920 71st st
Miami Beach
305-864-0037
Thursday, July 15, 2010
Travel Shots
June. London. Portobello Market.
London. Cute Vehicle.
London. Cute Vehicle.
London. Street Art.
June. Italy. Porto Rotondo.
Good. Fun.
Don't Drink and Drive.
Jerusalem. Shuk. Kotel. and more around Israel.
Whatever it takes.
A bit much.
Dead Sexy.
Beitzim
Wednesday, June 23, 2010
Windy City Steps It Up
A little boring midwest action for me this evening, BUT one good thing i can report on is Graham Elliot- talk about a delicious gourmet restaurant with little pretense.
Start off with the FREE truffle parmesan popcorn. Then we had a delicious ceasar salad. I had the whitefish (I know weird, being that I am a Miami girl ordering fish in the midwest- was trying to be healthy i must admit), which had an indian twist to it, something sorta like gourmet tandoori. We also tried the Wagyu Steak with a truffle butter cream sauce. This was the best of all.
Overall, G.E was just right - not too snooty, nor too heavy.. about $65/head with 1 cocktail each..surely not cheap, but absolutely tasteful.
Bon apetit!
www.grahamelliot.com
Start off with the FREE truffle parmesan popcorn. Then we had a delicious ceasar salad. I had the whitefish (I know weird, being that I am a Miami girl ordering fish in the midwest- was trying to be healthy i must admit), which had an indian twist to it, something sorta like gourmet tandoori. We also tried the Wagyu Steak with a truffle butter cream sauce. This was the best of all.
Overall, G.E was just right - not too snooty, nor too heavy.. about $65/head with 1 cocktail each..surely not cheap, but absolutely tasteful.
Bon apetit!
www.grahamelliot.com
Saturday, June 19, 2010
What type of traveler are you?
Ive been thinking how the word traveling (for pleasure that is; this blurb doesn't apply to involuntary travel) can mean so many things.
You can travel around with the intent to “live” in all the places you visit. That means establishing a routine, immersing yourself in the local scene, regularly visiting your favorite spots, and maybe even grasping how public transportation works. So even on a vacation, it may be your style to stay put in one city, meet friends, sleep in the same bed for the entire time, and settle down there temporarily... These types you can scout out in Florida in the winter aka Snowbirds, aka Quebecians or even in far away foreign lands traveled to by American youth seeking adventure with the intent to find themselves.
Then, there is traveling, more my style(see my 'Brazil Muleki'blog so you can get a taste of SoBitch travel pace), which to me means moving around, seeing new things, carrying a lonely planet book to see where you can go next, feeling the need to explore the majority of the time, and talking to locals but with the clear understanding that this isn’t your home and you aren't settling down.
And then there is being away, where you are disconnecting from your routine life at home, but you’re not immersed necessarily where you are. You may be more interested in sleeping in, lounging by the pool, sipping them cocktails, reading your book, and checking email on occasion just to tap into reality. This sounds sorta like your family vacation at Naples.. ouch sounds painful!
Think about it before you take your next trip - what type of traveler do you want to be on your vacation??
You can travel around with the intent to “live” in all the places you visit. That means establishing a routine, immersing yourself in the local scene, regularly visiting your favorite spots, and maybe even grasping how public transportation works. So even on a vacation, it may be your style to stay put in one city, meet friends, sleep in the same bed for the entire time, and settle down there temporarily... These types you can scout out in Florida in the winter aka Snowbirds, aka Quebecians or even in far away foreign lands traveled to by American youth seeking adventure with the intent to find themselves.
Then, there is traveling, more my style(see my 'Brazil Muleki'blog so you can get a taste of SoBitch travel pace), which to me means moving around, seeing new things, carrying a lonely planet book to see where you can go next, feeling the need to explore the majority of the time, and talking to locals but with the clear understanding that this isn’t your home and you aren't settling down.
And then there is being away, where you are disconnecting from your routine life at home, but you’re not immersed necessarily where you are. You may be more interested in sleeping in, lounging by the pool, sipping them cocktails, reading your book, and checking email on occasion just to tap into reality. This sounds sorta like your family vacation at Naples.. ouch sounds painful!
Think about it before you take your next trip - what type of traveler do you want to be on your vacation??
Tuesday, June 15, 2010
Bonaroo 2010
Bonnaroo is a four-day, multi-stage camping festival held on a massive and stifling hot 700-acre farm in Manchester, Tennessee every June. Bonnaroo brings together some of the best performers in rock and roll, along with dozens of artists in complementary styles such as jazz, Americana, hip-hop, electronica, and just about any music you can think of. In addition to dozens of larger than life performances, the festival buzzes around the clock with attractions including a movie theatre, silent disco, ferris wheel, comedy club,and a neon fountain (which recycles its water, so by the end you dont want to go anywhere near it!)
THIS TENT? THAT TENT? WHICH TENT? WHAT !
Roo takes the small town of Manchester (5,000 ppl year round) and turns it into a 75,000 person hippy lovin madhouse, the closest thing i can imagine resembling woodstock! Who wudda thought that a weekend of camping, severe sweating, sun damage, junk food, and a slew of other activities i rather not mention could be so much fun? (I kinda did!)
My highlights included epic performances by Stevie Wonder, Jay-Z, Conan, The Flaming Lips performing Dark Side of the Moon, Neon Indian, Thievery Corporation, She and Him, Jeff Ross Roast, The Gossip, Edward Sharpe and the Magnetic Zeros, Ingrid Michaelson (especially that Brittany Spear's cover -wow)!
Seriously, look at the lineup and download tunes from any of the artists that played at bonaroo! http://www.bonnaroo.com/artists.aspx
Ouch, where was his sunblock? 
See ya'll at Roo 2011!!
Thursday, May 27, 2010
Tribute to Ye'
Anyone know who ye is? She taught me everything I know about cooking. I am not a 5 star chef, by any means. I am a homey, yummy, feel good, light and semi healthy chef with a serious obsession with lemon and all types of oils.
So here are some of my recipes/tricks:
Eggs ~ to get your eggs just right (whether you like them well done or over easy), make sure to cover them with a lid when they are on the pan. Some of you say duh!! Not so obvious to everyone..
Steak ~ the simplest marinade makes a mean steak: olive oil, salt, pepper, and garlic (lots of it) - you can even cheat by buying already chopped garlic
Fish ~ a simple sauté is all it takes. Marinade your fish (i like tilapia) with garlic, mustard, olive oil, and salt/pepper. Never marinade fish for too long before cooking, especially with lemon, because the lemon cooks the fish (i.e.: ceviche)
~Hamburger /Lamb Burger /or Turkey Burgers
1. Mix all these ingredients together:
Ground chuck meat
1 Egg
Chopped parsely
Finely chopped onion
Cornmeal (to keep them sticky)
Salt and Pepper
Garlic powder or fresh garlic (my preference)
Ketchup
2. Pan fry on medium; Turn over a few times
~Any pasta Bolognese (I like spaghetti or shells):
1. Let simmer for a while (15mins):
Diced Tomatoes- Use San Marzano canned/diced tomatoes (purple can;not available at all markets)
tad of olive oil
Finely chopped fresh onion
Finely chopped fresh garlic
Sea Salt and Pepper
A "cubito" (seasoning cube)
If sauce seems thick, add 1 cup of water
2. In another dish, mix chuck ground meat with salt, pepper, garlic powder, and some cornmeal (so meatballs dont fall apart). You can make meat balls, or simply throw in small peices of meat into the simmer. Let cook in simmering sauce for about 10-15 mins(try as you go to make sure meat isn't raw, but also make sure it doesn't dry out). Use a large pot so things do not overflow and the meat has its space.
3. Add Paprika or ketchup @ end to the stew
4. Place on pasta. Make sure to cook your pasta al dente! Top off with parmesan.
You can skip the carbs and just make meatballs.
~Mikey's coconut Thai chick dish:
Ingredients:
Chicken breasts (about 1 breast per person) cut into bite size strips
Scallions, sliced into thin strips, a bunch, half to use while cooking, and half to use for garnish
Cilantro, a handful chopped, save some for garnish (i dont use stems)
Green chilies, about 1-2 deseeded. Don’t fool around afterwards, it stings anything you touch (oucchhhh where the sun don't shine)
So here are some of my recipes/tricks:
Eggs ~ to get your eggs just right (whether you like them well done or over easy), make sure to cover them with a lid when they are on the pan. Some of you say duh!! Not so obvious to everyone..
Steak ~ the simplest marinade makes a mean steak: olive oil, salt, pepper, and garlic (lots of it) - you can even cheat by buying already chopped garlic
Fish ~ a simple sauté is all it takes. Marinade your fish (i like tilapia) with garlic, mustard, olive oil, and salt/pepper. Never marinade fish for too long before cooking, especially with lemon, because the lemon cooks the fish (i.e.: ceviche)
~Hamburger /Lamb Burger /or Turkey Burgers
1. Mix all these ingredients together:
Ground chuck meat
1 Egg
Chopped parsely
Finely chopped onion
Cornmeal (to keep them sticky)
Salt and Pepper
Garlic powder or fresh garlic (my preference)
Ketchup
2. Pan fry on medium; Turn over a few times
~Any pasta Bolognese (I like spaghetti or shells):
1. Let simmer for a while (15mins):
Diced Tomatoes- Use San Marzano canned/diced tomatoes (purple can;not available at all markets)
tad of olive oil
Finely chopped fresh onion
Finely chopped fresh garlic
Sea Salt and Pepper
A "cubito" (seasoning cube)
If sauce seems thick, add 1 cup of water
2. In another dish, mix chuck ground meat with salt, pepper, garlic powder, and some cornmeal (so meatballs dont fall apart). You can make meat balls, or simply throw in small peices of meat into the simmer. Let cook in simmering sauce for about 10-15 mins(try as you go to make sure meat isn't raw, but also make sure it doesn't dry out). Use a large pot so things do not overflow and the meat has its space.
3. Add Paprika or ketchup @ end to the stew
4. Place on pasta. Make sure to cook your pasta al dente! Top off with parmesan.
You can skip the carbs and just make meatballs.
~Mikey's coconut Thai chick dish:
Ingredients:
Chicken breasts (about 1 breast per person) cut into bite size strips
Scallions, sliced into thin strips, a bunch, half to use while cooking, and half to use for garnish
Cilantro, a handful chopped, save some for garnish (i dont use stems)
Green chilies, about 1-2 deseeded. Don’t fool around afterwards, it stings anything you touch (oucchhhh where the sun don't shine)
Veggies (Broccoli, Mushrooms, Bean Sprouts, Bok Choy all add a nice textural crunch)
Thai fish sauce, about 1-2 table spoons
Osem chicken consommé powder, about 1-2 heaping tablespoons, to taste (check before you add all of amount, its salty)
Coconut milk
Zest of 2 limes (you need to buy a proper lemon zester for this, look for a "microplane" available at your grocery store)
Thai fish sauce, about 1-2 table spoons
Osem chicken consommé powder, about 1-2 heaping tablespoons, to taste (check before you add all of amount, its salty)
Coconut milk
Zest of 2 limes (you need to buy a proper lemon zester for this, look for a "microplane" available at your grocery store)
1. In a bowl, add chicken with lime juice and lime zest and try to marinade for an hour, but not necessary
2. Heat up olive or sesame oil (my preference) in a wok , about 2 tablespoons, and add the meat pieces and brown. Cook for 3-4 minutes or until toasty
3. Add green chilies and cook for another minute-on medium -high heat4. Add any veggies you like (Broccoli, Bok Shoy, Bean Sprouts, Mushrooms). I like to pre-marinade the veggies with salt, pepper, chilli, lemon, garlic salt, and garlic powder)
5. Add coconut milk, fish sauce, consomme cube, half of scallions, half of cilantro and cook until chicken is cooked and tender being careful not to overcook it and not to make the veggies soggie. (About 5 minutes on low heat)
Serve over fragrant Thai rice and garnish with fresh cilantro and scallions.
I have tried this recipe with chicken and veal, and both have been delicious. I have also included broccoli (step3). Feel free to add any veggies to this dish (spinach, bok choy)
~Broiled Veggies:
1. Steam or sauté your veggies adding salt, pepper, garlic, and chilies (just a hint to give it a kick).. Then place them in a pyrex with olive oil or sesame oil (depends on the veggies) and broil them in the oven for about 10 mins til they seem BBQ'd
~Quinoa
1. Heat coconut oil or olive oil in a bowl on high heat
2. Toss in some chopped onions til brown
3. When onion are almost brown, throw in some fresh garlic
4. Add 2 cups of water + cubito
5. When water boils, add 1 cup of quinoa
6. Lower heat to medium, cover the pan. Let simmer for about 10 mins until water is evaporated
*ratio of water to quinoa is 2:1
~Smoothies:
- Easy breezy. Add fresh fruit and coconut water plus ice+ maybe honey. Any fruit goes. Add some rum, for a daiquiri kick.
~Chimichurri
this is a major mish mosh of ingredients and I can't give you exact amounts. Use a food processor to crush up parsley (leave the stems out).. then in a bowl, mix the chopped up parsley, add finely chopped garlic,oil,lemon,white vinegar,salt/pepper. Vuala!! you have now fresh chimmi- makes for great topping over skirt steak,fish,and i love it with quinoa too,.
Oils to experiment with: sesame oil, coconut oil (only with starches, very oily for meat), hemp oil, almond oil, avocado oil (only for salad)..
These are nothing fancy. Simply homey, delicious, quick, and easy.. Bon appétit. Fellow readers, please post your recipes below!
5. Add coconut milk, fish sauce, consomme cube, half of scallions, half of cilantro and cook until chicken is cooked and tender being careful not to overcook it and not to make the veggies soggie. (About 5 minutes on low heat)
Serve over fragrant Thai rice and garnish with fresh cilantro and scallions.
I have tried this recipe with chicken and veal, and both have been delicious. I have also included broccoli (step3). Feel free to add any veggies to this dish (spinach, bok choy)
~Broiled Veggies:
1. Steam or sauté your veggies adding salt, pepper, garlic, and chilies (just a hint to give it a kick).. Then place them in a pyrex with olive oil or sesame oil (depends on the veggies) and broil them in the oven for about 10 mins til they seem BBQ'd
~Quinoa
1. Heat coconut oil or olive oil in a bowl on high heat
2. Toss in some chopped onions til brown
3. When onion are almost brown, throw in some fresh garlic
4. Add 2 cups of water + cubito
5. When water boils, add 1 cup of quinoa
6. Lower heat to medium, cover the pan. Let simmer for about 10 mins until water is evaporated
*ratio of water to quinoa is 2:1
~Smoothies:
- Easy breezy. Add fresh fruit and coconut water plus ice+ maybe honey. Any fruit goes. Add some rum, for a daiquiri kick.
~Chimichurri
this is a major mish mosh of ingredients and I can't give you exact amounts. Use a food processor to crush up parsley (leave the stems out).. then in a bowl, mix the chopped up parsley, add finely chopped garlic,oil,lemon,white vinegar,salt/pepper. Vuala!! you have now fresh chimmi- makes for great topping over skirt steak,fish,and i love it with quinoa too,.
Oils to experiment with: sesame oil, coconut oil (only with starches, very oily for meat), hemp oil, almond oil, avocado oil (only for salad)..
These are nothing fancy. Simply homey, delicious, quick, and easy.. Bon appétit. Fellow readers, please post your recipes below!
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