Posts tagged recipe
Lately there has been quite a buzz about Executive Chef Mark Zeitouni’s Spicy Pickles. They’re quite addicting with just the right amount of kick. The New Times Blog, Short Order recently came by to interview Chef Mark and to learn about his pickling techniques. They also got him to give up his amazing Spicy Dill Pickles Recipe, served exclusively at The Lido Restaurant and Bayside Grill at The Standard Miami! Lucky you!
How did you learn how to pickle?
I started pickling in San Francisco, as a chef I was working for asked me to make spicy dill pickles. It took a while to get the recipe down, but then we started pickling everything we could get our hands on. Green beans, watermelon rind, radishes. The only thing we stayed away from was pickling meats, like eggs and pigs feet
How do they add to the menu at The Lido?
They are a natural extension of the healthy vegetable driven menu, by adding another layer of complexity than just cooked or raw vegetables.
Any other favorite pickling combos?
I like serving pickled vegetables and fruits with meats in the hot summer, it is what the body wants in the hot climate and helps digest food.
Any favorite (less popular) pickled veggies?
I think my favorite is pickled baby carrots, but in Maine when I am visiting my friend we eat pickled fiddlehead ferns.
What do you think makes these things so addicting?
Its the vinegar, your body craves it.
Spicy Dill Pickles
20 Kirby cucumbers
1 horseradish root
8 cups vinegar
2 cups kosher salt, plus more for ice water mix
Pickling spices (you can use mustard seed, bay leaves, coriander, red pepper flakes, and fennel seed)
Several whole cloves of garlic and sprigs of fresh dill
A large bucket or jars for canning
Cut off the top and bottom ends of the cucumbers. Soak in salted ice water for four hours. This makes the cucumbers crispy.
To prepare the brine, use equal parts water and vinegar and add two cups of kosher salt.
Pour the brine into a large pot. Juice approximately 15 jalapeños and one horseradish root. Mix in about three ounces each of the juices with the brine.
Heat the mixture at a simmer for five to ten minutes, then cool down to about 120 degrees. Add the rest of the jalapeño and horseradish juices.
Strain the chilled cucumbers from the ice water mixture and place in a large bucket (if you’re going to eat them right away) or separate into jars to store for a long period of time. If using jars, make sure to boil them first to remove any bacteria.
Add pickling spices to the cucumbers. At Lido, they use mustard seed, bay leaves, coriander, red pepper flakes, and fennel seed, but you can mix your own to match your taste. Add whole cloves of garlic and fresh dill.
Take the cooled brining mixture and pour over the cucumbers, making sure they are completely submerged. If you use a large bucket, like they do at Lido, you can cover the cucumbers by placing a couple of large plates over them. If using jars, seal the jar and place in boiling water to force out air. Make one more twist on the top of the jar after removing from heat. Once the jar cools, the rubber will shrink down and pull in the top, sealing it.
Before refrigerating, make sure the pickling mixture reaches room temperature. Then, store in the fridge for four days to a week.
Chef Mark on a boat with his latest catch!
Executive chef at The Standard Miami’s Lido Restaurant + Bayside Grill, Mark Zeitouni, shares the history of the infamous Mahi Cioppino Sandwich.
The Standard: How long has the Mahi Cioppino Sandwich been on the menu?
The Mahi Sandwich actually has been on the menu longer than I have been the chef. It was such a hit I couldn’t change it. The sandwich was actually designed by Chef Michelle Lindsay. I probably wouldn’t have paired it with fennel. I am not a big fan of vegetables that are perfumey.
The Gimlet was once described in 1928 as "gin, a spot of lime, and soda", and in 1953, it was described as "half gin and half Rose’s lime juice and nothing else”. And just last month, it was described by me as “GIVE ME A DAMN GIMLET AND THROW SOME GRAPEFRUIT IN IT!!!!” And there you go. The Standard Hollywood’s Grapefruit Gimlet was born.
This drink is the perfect poolside cocktail for the summer. It’s light. It’s refreshing. And it can be make with gin or vodka. So there’s really no excuse for anyone not to drink it.
At The Standard, Hollywood, the libation is made with grapefruit vodka, fresh lime juice, agave nectar to sweeten it a touch and a slice of fresh grapefruit topped with a sprinkling of sugar.
If you can’t seem to get your lazy derrière up out of the house and down to the hotel, I’ve done you the favor and included the recipe below. But that’s still no excuse not to come down and see me.
2oz Grapefruit Vodka
1/2oz Fresh Lime Juice
1/2oz Pure Agave Nectar
Shake with ice. Top with a floating quarter slice of grapefruit. Sprinkle sugar. Toast Stan and drink.
Working in an environment where endless amounts of pastries, sweets and cakes abound is always a dangerous thing for us over here at The Standard hotels. In this specific moment though, we’re speaking about the genius that is pastry Chef Frederick Aquino from The Standard Grill.
For the fall season, Aquino has conjured up the most delectable pumpkin pie with gingersnap cookie crust and topped with sweetened crème fraiche. Now, through the kindness of Chef Aquino’s sweet heart (pun intended), he has offered up his recipe for you to try at home. The pictured candied pumpkin seeds are optional of course.