Vayanse Para El Carajo for Brunch

No I'm not mad and yes I love you guys. That's why I'm sharing a great brunch spot with you. Raise your hand if you have ever had an amazing brunch, or any other meal for that matter, at a gas station? I bet most arms are down. I'm not talking about Diet Soda, mystery meat sandwiches or Ho Hos here. I'm talking upscale, Spanish food paired with fine wines. Well, over on 2465 SW 17 Avenue, there is a BP Station and hidden inside what is supposed to be a Food Mart, is El Carajo, a tapas and wine restaurant and its sister bakery. But don't let the exterior fool you. Once you step inside, you will experience what is generally known as the "El Carajo Factor", and you won't soon forget it. I know I'm still baffled by it, and I can only equate it to stepping into a culinary Twilight Zone where you momentarily escape the hustle and bustle of Miami and enter a quaint tapas bar in Spain.

Imagine stepping into this the next you go pump gas

This is not your ordinary Food Mart

The first time I ever went to El Carajo was many years ago when they were located on 57th Avenue. It was nice, and we had a great time "tapeando" with friends over wine. But then I heard the spot had moved to a gas station on 17th Avenue. Mind you, I wasn't overly excited about going to eat at a gas station, so time continued to pass before I returned and as I drove by there, I always wondered where it was, and how it looked inside. Seriously, from the outside, you can't even imagine what you are about to see when you go in.

No…Ashton Kutcher is not jumping out and you're not being punked.

Next time someone sends me Pa' El Carajo.. I'm coming here

So, once they launched their new Brunch service, I decided to take the plunge. I drove there, filled my tank with gas once I got to the station, and then walked in very cautiously (I Periscoped my adventure, by the way, so make sure you're following me on Periscope if you missed it) Anyway, the first thing I saw ( and smelled) was their bakery. It is situated right at the front and to the right, and you automatically know that you are not in Kansas anymore, Toto. But it is what your senses behold when you walk a few steps more that makes your jaw drop. Imagine a beautifully decorated, elegant restaurant, complete with a wine room and a bar, just waiting there to be discovered. I was floored. Literally, I was wearing new heels and I almost fell. But read on my friends.

Mimosa

We started with a Mimosa and took a look at their brunch menu. The El Carajo team obviously took great care in selecting a nice variety of dishes, both tapas and main plates, to offer during brunch. We decided to select a few of our Spanish favorites and began with their Huevos Estrellados and Croquetas Sazonadas. You can choose from either cod, ham, chicken, chorizo or bacon croquettes, and they are served with their homemade cilantro aioli, which is lick-the-spoon worthy. We went for their ham and codfish croquetas and they were mmm mmm good. I find that the traditional Spanish Huevos Estrellados dish (or Huevos Rotos as it is called in other places), is prepared differently everywhere. The meat that comes with it varies, as does the way the potatoes are cooked.  El Carajo's version is very flavorful; the eggs are served over grilled chorizo, and mixed with red onions and brunch potatoes. The whole delight is then drizzled with olive oil.

Huevos Estrellados

Ham and Codfish Croquettes

Next we tried an interesting tapa I always enjoy when I embark on Spanish adventures.  It's the Bacon Wrapped Stuffed Dates. I love the combination of the sweet dates with the salty, smoked bacon. Their version includes Spanish chorizo and it is fried to perfection. I couldn't come here and not sample a Spanish rice so we ordered the Arroz Temprano, an original recipe created by their team, consisting of Valencia rice, infused with… you guessed it, chorizo, mushrooms, and eggs, then seasoned with olive oil, peppers and onions. It was simple yet tasted amazing.

Bacon Wrapped Dates

Arroz Temprano

I told you they have a bakery at El Carajo, where they sell some pretty memorable macarons, but what left me begging for more were their Torrejas. Their Spanish style French toast took my breath away, and we drenched them in maple syrup shamelessly. Oh, if you like Crepes, they serve fresh ones, filled with strawberries, bananas and your favorite and mine.. Nutella.

Torrejas

If you haven't been to El Carajo and experienced this hidden gem inside a humble gas station, then you need to hurry and change that. Now that they serve brunch, you have even more of an incentive. For more information, visit their website or call them at 305 856-2424.

Brunch at Divino Ceviche in Coral Gables

Peruvian food lovers: there's a new brunch in town and I thought you might like to take a look. Divino Ceviche's location in Coral Gables, situated at 160 Giralda Avenue, has recently launched a Divine Sunday Brunch featuring an original twist on many of the popular Peruvian spot's signature dishes along with some cultural favorites.

What would a Peruvian Brunch be if we didn't
start with a Pisco Sour?

We had a first bite of their new brunch menu and I have to tell you, it's got some nice dishes on there. For example, I just loved the Huevos Peruanos, Chef Christian Encalada's very own Peruvian version of Eggs Benedict; except these perfectly poached eggs were served with chorizo and tomatoes then bathed in my all time favorite Huancaina sauce.

Huevos Peruanos

In true Peruvian tradition, many of the brunch dishes include a flavorful serving of that finger-licking good "chicharron" or fried pork meat, that makes all of our hearts skip a beat  (just think of the protein ladies and gentlemen). Highlights include their Chicharron con Mini Tacu Tacu and their Pan Con Chicharron. The Mini Tacu Tacu dish was very interesting, tickling our taste buds with cooked rice, pork and beans mixed together, and then seasoned with garlic and Peruvian yellow pepper. The tasty treat was then friend and served with chunks of pork, eggs and Peruvians salsa criolla. It was definitely a palate pleaser. The Pan Con Chicharron is a popular street food in Peru, and Divino Ceviche's version, albeit simple, incorporated a sweet and salty element that gave it a delectable spin. Chef Encalada takes a freshly baked bread and fills it with fried chunks of pork meat, sweet potatoes and Peruvian creole sauce. The result is pretty amazing.

Chicharron con Mini Tacu Tacu

Pan Con Chicharron

If you're in the mood for a bit more sweetness, you can choose their Chicken & Peruvian Waffles, featuring panko breaded chicken, served with a sweet potato and squash waffle, then drizzled with homemade syrup. Of course, no Peruvian menu would be complete without some kind of Lomo Saltado dish and theirs is perfect for brunch, putting together a Peruvian stir-fry, made with beef, onions, tomatoes, cilantro, soy sauce and garlic, then flambeing it with Pisco. The meaty delight is served with potatoes and eggs.

Chicken and Peruvian Waffles

Lomito Saltado Con Huevos Fritos

Besides their a-la-carte brunch items, Divino Ceviche also offers an All You Can Eat Ceviche Madness + Mimosas de Maracuya for $19.99 from 11:30am to 4:00pm on Sundays. Not too shabby if I do say so myself.

Mimosa de Maracuya

For more information on Divino Ceviche's Sunday Brunch in Coral Gables, you can visit their website or call them at 786-360-3775.

Kegs & Eggs Brunch at Brother Jimmy's BBQ

Can you think of a word that rhymes with "eggs"? How about "kegs"? I bet you're thinking that's an unlikely pair but in fact, the twosome make for quite a memorable brunch. I was recently invited to a chillaxing get together hosted by Miami's favorite fashion blogger, Rosie Cordero, at Brother Jimmy's Barbeque in the Mary Brickell Village. While I've put some south in my mouth a few times before, I'd never tried their relatively new Kegs and Eggs Brunch, happening at the BBQ haven every Saturday and Sunday from 12:00-3:00 pm.

Brunching with the ladies

They weren't kidding when
they said Unlimited Mimosas

Getting the party started with
BJ's famous corn bread

Imagine unlimited mimosas and yes - beer, along with some southern, down-home brunch favorites. I had a hard time choosing from the menu because, let's face it, how do you reasonably pick between Chicken and Waffles and Carolina Benedict? That's like having to pick a favorite between two of your own children. So we decided to put the age-old quote to use and practice the "sharing is caring" philosophy; all the while sipping on our bottomless mimosas which never stopped flowing.

Chicken and Waffles

Carolina Benedict

While we waited for the feast to begin, we munched on Brother Jimmy's famous corn bread and maple butter. The pieces practically dissolve in your mouth so make sure you set a limit for yourself because once you start, it will be hard to stop. The first entree we sampled was The Chicken and Waffles. The plate featured a colorful delight of homemade belgium waffles topped with bits of hickory smoked bacon with red, plump strawberries alternating between boneless pieces of fried chicken. The ensemble was drizzled with their very own Bourbon BBQ maple syrup. Ta da! Next, we bit into the Carolina Benedict. This BJ version of the popular brunch dish was prepared starting with two pieces of their signature corn bread, and then topped with flavorful and smoky pulled pork, 2 poached eggs, and chipotle BBQ hollandaise sauce. It was served with their famous home fries and some fruit. I"ll tell you this one rocked my world.

A shot of bourbon infused with bananas? Yes please!

Home Fries

Stuffed French Toast

Because the home fries were so finger-licking good, I ordered an extra side. I mean this whole sharing thing can be a bit overrated when you want hands off your favorites. Which brings me to another awesome brunch pick at Brother Jimmy's: The Stuffed French Toast. Picture thick slices of Challah bread stuffed with peanut butter and raspberry preserves, then dipped in a sweet batter and topped with confectionary sugar. On the side? Some fruit and warm maple syrup.

Bloody Mary

Just when I thought I couldn't ingest anymore, liquid or solid, I overheard some talk about their Bloody Mary. I had hit the ball and run the bases but it was time to take it home. I have to be thorough for you guys, right? Down went the refreshing concoction. It was perfect with just the right amount of kick to keep the blood flowing and the tongue happy.  In case you're wondering how much the brunch costs, it is $29.99 for unlimited mimosas and beer plus one entree. If you haven't tried the Kegs and Eggs at Brother Jimmy's BBQ, you should definitely give it a shot, or two, or three.

For more information, you can visit them online at http://www.brotherjimmys.com/ or call them at 786-360-3650.

Thasos Greek Taverna - Brunch

One of my all-time favorite movies is my Big Fat Greek Wedding. I still laugh hysterically when Aunt Voula says "He don't eat no meat? Oh that's OK. I make lamb." I can absolutely relate to the passion Greeks feel about food; it's very similar to that of Italians and Cubans. Needless to say, when I heard about the new brunch at Thasos Greek Taverna, located at 3300 E. Oakland Park Blvd in Fort Lauderdale, I couldn't wait to go have me a Big Fat Greek Brunch.

Thasos just recently turned one and it is quickly becoming the trendy place to go. Owned by Gus Leontarakis and Sophia Mylona, both from Northern Greece,  the ambiance  is typical Mediterranean with a splash of contemporary design. The predominant white theme extends throughout the space, coming alive in the white walls, tables and chairs; only to be contrasted by the light ocean blue dishes on the tables. The open kitchen plays center stage, where you can watch the hustle and bustle from just about every angle. There is a larger-than-life mural of Greece that captures the eye from the moment you walk in, and a collection of lights that we were fascinated to hear change colors during the later hours. Just as charming, is the outdoor seating area, featuring yet another sprinkling of hanging lights and an interesting exterior wall with rectangular openings.

One of the things I noticed was that the dishes that tend to be normally heavy in Greek cuisine, were lighter and offered a "cleaner" taste here at Thasos. It turns out that Sophia, the owner, is a nutritionist, and it was important to her to incorporate a healthier take on traditional cuisine, scaling back on some of the olive oil and lemon. Executive Chef Brian Cantrell has taken this concept and seamlessly perfected it, creating Greek dishes the Thasos way.

White Sangria

Bloody Mary Bar

Fresh Fruit and Prosecco

We started the liquid portion of our adventure with a refreshing Prosecco and a White Sangria, while we looked over the menu of goodies in front of us. Thasos offers a Bottomless Brunch Bar for 15 dollars that includes Bloody Marys, Prosecco, Mimosas and Sangria. The make-your-own Bloody Marys portion of the bar is fun; complete with shrimp, fresh fruit, herbs and condiments.

Eggs Benedict

Piatela

Grape Leaves

You know how popular and tasty Greek spreads are. We figured we'd try all the ones on the menu so we had their Piatela, a sampler of their five spreads: Tzatziki (Greek yogurt, cucumber and garlic), Taramosalata (white fish caviar, olive oil and sweet onion), Eggplant (fire-roasted, red peppers, parsley and olive oil), Whipped Feta (hot chilies, roasted tomato, and olive oil), Organic Green Chick Peas (crushed with olive oil and lemon). Served with pitas, it was a generous portion to say the least. We enjoyed the creaminess and unique flavors in all of the spreads, and after much deliberation, decided our top favorites were the Taramosalata and the Whipped Feta. Grape Leaves are always a must-have for me in Greek restaurants and the ones at Thasos were excellent. We were definitely able to capture the homemade quality of this traditional dish, and the meticulous way the leaves were rolled around the rice and seasoned with mint, dill and lemon. Next up was one of the top contenders of the day, the Eggs Benedict. The menu offers a choice of roasted pork, smoked salmon or jumbo lump crab meat to complete this popular breakfast dish and we chose the smoked salmon. My biggest surprise was that the hollandaise sauce was not only flavorful but had a light unique texture that brought it all together nicely, without that "Oh I'm stuffed" feeling. It was served with Yukon gold potatoes and heirloom tomatoes.

Greek Salad

Fire Grilled Octopus

Keftedes and Fries

Of course you can't go to a Greek restaurant and not have at least one salad so we opted for the signature Greek Salad. This was no ordinary Greek salad. This was an aromatic blend of tomatoes, baby cucumbers, onions and olives, drizzled in organic olive oil and topped with a gigantic wedge of barrel-aged feta. I just couldn't stop eating it. Our waiter suggested we try the Fire Grilled Octopus, selling it as the best octopus he'd ever had. Well you know what? He wasn't just saying that because they pay him. That was one mean octopus! It was tender, practically dissolving in our mouths, and had a smoky taste that lingered in the palate for a while. The grape tomatoes, kalamata olives, sprinkle of lemon and Thasos olive oil bathed the sea critter in a delight of explosive flavors I still haven't forgotten. One more dish, I said to myself, I want to try one more dish - and we did. Challenging ourselves while we unbuttoned the pants, we ordered the Keftedes and Fries. This one took it out of the park. The grilled lamb meatballs were outrageous; served with a slightly spicy whipped yogurt tomato and a side of rosemary fries. As many times as I've had these meatballs in other Greek restaurants, these were by far the best. We came to learn they followed a family recipe that quite honestly, I'd like to learn.

Baklava

You're probably thinking, that's it - finito - the end - no mas! But you're forgetting whose adventure you're reading. I couldn't leave you guys without a look into their dessert menu. So I did what any respectable foodaholic would have done. I ordered a Baklava, that rich, sweet finale made of layer after layer of phyllo pastry, then filled with chopped nuts and sweetened with honey. Aaahhh! Now that was one Big, not Fat, Greek Brunch.

For more information, or to experience your own decadent brunch at Thasos, visit their website at http://www.thasostaverna.com/ or call them at 954-200-6006.

EDGE Steak & Bar is taking the edge out of South Florida's Summer Heat

Pastry Chef Sarah Thompson

New Summer Offering at EDGE

I scream, you scream, we all scream for ice-cream! South Florida summers are full of sun, fun and beaches. Of course, there's nothing cooler, in every sense of the word, than a refreshing scoop of ice-cream to beat the heat. Well, it could be even cooler if you have it made tableside from a liquid nitrogen cart and douse it with a kick of alcohol.

This summer, EDGE Steak & Bar at the Four Seasons Hotel in Brickell, is taking temperatures down a notch by offering extra cold ice-cream made with liquid nitrogen right at your table, and guests can choose from their favorite flavor - vanilla, chocolate or strawberry. In just 20 seconds, instant gratification will materialize in the form of mini cones filled with the cold, delicious treats. Because Executive Chef Aaron Brooks and his team think of everything, they have decided to give the experience an extra boost, by allowing adults 21 years of age and older the option to "spike it" shall we say, with a bit of rum or coconut rum.

Executive Chef Aaron Brooks

Seafood Paella

Pork Benedict

I donned my summer dress and drove out to the Four Seasons to experience the comfort dessert for myself, but first had a taste of their renowned Sunday Brunch. It had been too long since I had indulged in the decadent spread, and while I loved it the first time, I found it even more incredible on this hot, Sunday afternoon. With the best Smoked Salmon Slider ever in my hand, I walked around the stations to see where my starting point would be. I noticed that in addition to EDGE's signature raw bar featuring its tantalizing ceviche, larger-than-life foodgasmic suckling pig, and variety of fresh salads and charcuterie, they have added a selection of dishes that can be ordered a-la-carte as part of the brunch.  I tried the moist seafood paella, generously prepared with a medley of fish and shellfish and a Pork Benedict that I feel revolutionized the whole "benedict"experience by combining down home Floridan-Cuban flavors ( i.e. mojo) with a rich, buttery, Hollandaise sauce. The Baked Buttermilk Waffle also called out to me because, let's face it, would it really be a brunch without it? The list is quite extensive, so be sure to go hungry.

Baked Buttermilk Waffle

You won't believe it, but didn't end it there. Once enough damage has been done inside, guests can step out to the terrace and order from a series of grill-to-order items such as tender, juicy pieces of Churrasco and tangy Smoke House BBQ Ribs, which can be accompanied with a side of warm, corn muffins, and sweet and savory baked beans. It's like Fourth of July every Sunday.

Warm Doughnuts with Homemade Nutella

Of course, I don't have to tell you about the decadent desserts exquisitely prepared by Pastry Chef Sarah Thompson. They now feature an even larger, impressive selection of sweet endings including White Chocolate Cake, Vanilla Creme Caramel and a sinful helping of Warm Doughnuts and Homemade Nutella. All I can say is after each bite, I continued to grow (in every sense of the word) my love for EDGE. My quest for ice-cream turned into an all-out Sunday feast and I walked out of there with a huge smile from ear to ear. I'd tell you which flavor was my favorite, but then again, you probably already know.

Get it while it's cold...

Be sure to stop in to the Four Seasons this summer before the opportunity melts away. For more information, visit their website at http://www.edgerestaurantmiami.com/