Sunday, April 22, 2007

Blue Door at the Delano

I had booked our res at Blue Door at the Delano a while back, and ended up getting so busy in between then and actually arriving in Miami Beach, that I couldn't quite remember the menu. But just walking up to the crisp white Delano hotel upon our arrival in South Beach, I knew we were in for a good evening.

Stepping inside the Delano is like walking into a place so elaborate and posh that if you don't own a Bentley, you expect to be kicked out any minute. However, the lobby of this fabulous hotel is surprisingly kick back (though maybe a little scandalous), and a few steps down the long white hall, which is framed with 40 ft. sheer drapes, I realized we would be able to slip under the radar just fine, due to the excess of beautiful people milling about. Just looking at the Blue Door's cabana boy-esque wait staff, draped head to toe in white, had me expecting to spill my wine, but fortunately we escaped the meal stain free--though I am not sure I can say the same for the French couple next to us, who somehow managed to order a cheese pizza and fries for their kids.

The dining room at the Blue Door, where white is the new black.

Sauteed scallops with grilled hearts of palm, dulce de leche, and wild rice popcorn - $21

I'm typically not a huge caramel fan, but the velvety dulce de leche was the perfect match to these meaty scallops.

Foiegranana - seared foie gras with ginger, glazed pineapple, jalapeno and wasabi peanuts - $28

It seemed like it had been forever since J had pan seared foie gras, and so he was in heaven with this salty yet sweet indulgence.

Thon Confit: caramelized miso tuna with oven confit sweet tomatoes, shallots, capers, garlic and parsley vinaigartte, crispy beignets - $37

The tuna was nice and rare, as I like it, but the tomato, capers and garlic overpowered the fish a bit.

Agneau Menta - Rack of lamb brushed with passion fruit and mint, toasted couscous, raisins, almonds, and pearl onions - $48

While this dish was tasty and certainly cooked well, J realized it didn't compare to the fresh, local Morgan Valley lamb he can get at home.

Melted bitter sweet chocolate cake with caramelized pistachio ice cream - $12

Delicious and refreshing, but $12? It was a sponge cake spoon...not a silver one.

- K

Blue Door at the Delano
1685 Collins Avenue
Miami Beach, FL 33139
(305) 674.6400

Sunday, April 01, 2007

Lamb Pita with Yoghurt Sauce

Lamb Pita Sandwich

K is out of town for a week and I am left to my own devices, which generally means that I eat at the taco carts that are randomly scattered around downtown. She is not a huge fan of the lengua, carnitas, or other various tacos being served from these mobile eateries, so I get my fill when she is out of town. This weekend is different though...okay, I still did go to the taco cart, but I also made good use of some leftover lamb. I loved the Morgan Valley Lamb Sirloin so much that I made it again, and since I am alone I had plenty of leftovers. I figured I'd make a greek-style pita, which seemed like the perfect way to use a few slices of flavorful lamb sirloin.

I didn't want to use some crappy pita that has been sitting around on a store shelf for God-knows-how-long, so I found a quick and easy recipe for pita bread at What's4Eats, and baked up a few fluffly warm pitas. I filled the pitas with some breath-killing yoghurt sauce, tomatoes, red onions and mesculin lettuce and had my own "greek taco" cart needed.


Warm pita bread (click here for recipe)
Sliced lamb leftovers (from previous recipe)
1/2 Cup Greek-style yoghurt
2 cloves garlic crushed
zest of one lemon
1/4 cup cubed cucumber
1/2 small red onion sliced
1 tomato diced
handful of lettuce (season with salt, pepper and a dash of olive oil)


Mix yoghurt, garlic, lemon zest and cucumber in a mixing bowl and let rest for about 20 minutes. Meanwhile, cook pita bread and reheat lamb sirloin slices. When pita is finished baking serve with two Tbsp of the yoghurt sauce, diced tomatoes, red onion and lettuce. You can stuff ingredients into the pita...or eat "taco style" like I did.

Bon Appetit.