Few cities know how to throw a party like Miami.
So, The Early Show thought it was only fitting to ask two renowned Miami chefs who really created the amazing Miami food scene — Douglas Rodriguez and Norman Van Aken — to compete in a tailgating cook off!
Their cooking reflects Miami's diversity and penchant for fun. Van Aken is executive chef and owner of Miami's "Norman's" restaurant, and Rodriguez owns and is executive chef of "Ola" there.
The Early Show's own resident chef and multiple "Iron Chef" winner, Bobby Flay, moderated the competition, and revealed the secret ingredient both masters had to use — citrus fruits of all kinds.
Co-anchor Harry Smith gave Van Aken a hand, and co-anchor Julie Chen helped out Rodriguez.
In the end, Rodriguez was judged to have come out on top on this day.
For more on Van Aken, log on to Normans.com. For more on Rodriguez, head for OlaMiami.com. For more on both, check out MiamiAndBeaches.com.
VAN AKEN'S RECIPES:
Yield: 4 cups
1 Cup cooked and drained black beans (if you use canned beans, rinse them well)
1/3 Cup finely diced red bell pepper
1/4 Cup finely chopped scallions, white and light green parts only
1 Scotch bonnet, stemmed, seeded, and minced
3/4 Cup crumbled queso blanco
3/4 Cup diced mango
1/2 Cup orange sections, coarsely chopped
1/2 Tablespoon Spanish sherry vinegar
Kosher salt and freshly toasted and ground black pepper, to taste
1 Tablespoon fresh-squeezed orange juice
1 Cup diced ripe avocado
In a large mixing bowl combine all the above ingredients, making sure to add the avocado last. Very gently fold the mixture together to avoid smashing the ingredients, which are delicate. Chill and prepare the dressing.
For the dressing:
1/2 Tablespoon minced shallot
1 clove garlic, minced
1 Tablespoon coarsely chopped Italian parsley
1/2 teaspoon freshly toasted and ground cumin
1/4 teaspoon freshly toasted and ground black pepper
Kosher salt to taste
2 Tablespoons Spanish sherry vinegar
1/4 Cup extra virgin olive oil
In a small bowl combine the dressing ingredients and whisk them well. Chill. When ready to serve, gently fold the dressing into the salsa. Season to taste and serve.
Mojo Marinated & Grilled Shrimp And Sausage Skewers
Norman Van Aken, © Copyright, All Rights Reserved
24 Shrimp, peeled and de-veined
12 inch length of your favorite sausage, cooked and cut into ¾ inch rounds
1 recipe sour orange Mojo
Marinade the shrimp in the mojo for at least 4 hours. Take them out of the marinade and skewer them with the cooked sausage. Grill them until the shrimp is cooked.
Sour Orange Mojo
Yields: 1 1/4 Cups
6 cloves raw, peeled and minced garlic
1 Scotch bonnet, stem and seeds discarded, minced
1/2 teaspoon kosher salt
2 teaspoons, whole and freshly toasted cumin seeds
1 Cup pure olive oil
1/3 Cup sour orange juice
2 teaspoons Spanish sherry vinegar
Kosher salt and pepper, to taste
Mash the raw garlic, chilies, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape this into a bowl and set aside a moment.
Now heat the olive oil until fairly hot and pour it over the garlic-chilies mix and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season with salt and pepper to taste and set aside until cooled.
Peruvian Purple Potato Salad In a Champagne Vinaigrette
Norman Van Aken © All Rights Reserved
Yield: About 7 Cups
12 Peruvian purple potatoes, about 3 pounds
1 red bell pepper, seeded and diced small
1 yellow bell pepper, seeded and diced small
1 red onion, diced small
1/4 Cup coarsely chopped cilantro leaves
1/3 Cup champagne vinegar
2/3 Cup virgin olive oil
Salt and black pepper to taste
Place the potatoes in a large saucepan and cover with water. Bring to a simmer over high heat and cook at a low boil for about 15 to 20 minutes, until just barely cooked through. Drain the potatoes and shock in ice water for 20 seconds.
When cool, drain again and rub the skins off (you can leave them on, if you prefer). Cut the potatoes into 3/4-inch dice and place in a large bowl. Add the bell peppers, onion, and cilantro.
In a separate bowl, whisk together the vinegar and olive oil. Pour the dressing over the potato salad, season with salt and pepper, and gently mix together. Allow the potatoes to cool thoroughly before serving.
For Rodriguez's recipes, go to Page 2.
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