The Standard

For those who are hosting or pot lucking for the Super Bowl this Sunday our Standard Chefs have shared some great recipes that would make any Sunday, well, super.

LA Treat

From The Standard, Downtown LA, Chef Fields, Black Eye Cowboy Tacos

Black Eye Cowboy Tacos Grilled chicken tacos with cilantro yogurt cream and red cabbage slaw Yields 8 tacos

1. 1 cup cooked black eye peas
2. 8 medium flour tortillas
3. 1 cup grilled chicken
4. 1/4 cup diced jalapeño
5. 1/2 chopped onions
6. 1 cup low fat Greek yogurt
7. 1 tsp chopped garlic
8. ¼ c chopped cilantro
9. ½ Lemon juice
10. ¼ c sugar
11. 2 cups shredded red cabbage
12. Salt and Pepper to taste

In a small bowl add garlic, cilantro and Greek yogurt, mix well, season with salt and pepper and set aside. In a separate bowl mix sugar, lemon juice, salt, pepper, and cabbage until cabbage becomes a deep purple color.

Warm up tortillas and place chicken inside. Add onions, jalapenos, cabbage slaw, cilantro yogurt to taste. Add any of your other favorite taco toppings like cheese or pico de gallo!

Football and Fishing in Miami

“The perfect Miami day … Fishing in the morning then eating what you caught in the evening while watching the game,” Chef Mark Zeitouni, The Lido Restaurant and Bayside Grill, The Standard, Miami

Beer Battered Mahi Fingers

1. For the Beer Batter
2. 1 cup all-purpose flour
3. 1 egg, beaten
4. 1 teaspoon garlic powder
5. 1/2 teaspoon ground black pepper
6. 1 1/2 cups beer

For the sauce 1. 1 cup mayonnaise 2. 1Ž4 cup chopped smoked almonds 3. 1 tbsp chopped cilantro 4. 1 tsp Tabasco 5. 1tsp lemon juice

Local Mahi Mahi cut into finger size pieces and dipped in beer batter and lightly fried.

Superbowl Sunday may be the laziest of all Sundays. Enjoy what you love about Lazy Sundays at The Standard, Miami: DJ Florencia Galarza, great food, atmosphere, and drink specials. At 6pm the game will be shown on a large outdoor screen from the comfort of your favorite lounge chair or picnic table. “Around the world ping-pong” tournament at halftime. Sweet Superbowl Sunday…

New York Spice

Spicy Chicken, Fennel Sausage and Roasted Peppers from The Standard Grill’s Chef Silverman

Spicy Chicken, Fennel Sausage and Roasted Peppers 6-8 chicken thighs, seasoned well with salt and pepper an hour before cooking

1. 4 links fresh pork-fennel sausage, cut in ½ “ thick rounds
2. 2 red peppers, roasted, peeled, seeded and cut in ¼ “ thick ribbons
3. 2 yellow peppers, roasted, peeled, seeded and cut in ¼ “ thick ribbons
4. 1 jalapeno pepper, stemmed, seeded, finely minced
5. 1 large Spanish onion, peeled, halved cut in ¼” thick slices
6. 2 anchovy filets
7. 2 garlic cloves, finely chopped
8. 1 bay leave
9. 1 28oz can Italian plum tomatoes, squashed by hand, liquid reserved for another use
10. olive oil
11. salt
12. freshly ground black pepper
13. 1 ½ tsp dried oregano
14. 1 orange, zest to taste
15. red wine vinegar, a splash
16. bread for sopping/dunking up juices

1) Heat a few tablespoons olive oil over medium high heat in a heavy duty pan that’ll fit all of the chicken thighs comfortably. Add the chicken thighs skin side down. Cook 4-5 minutes, the skin should be golden brown, turn the pieces over and cook an additional 2-3 minutes.

2) Remove the chicken and add the cut sausage pieces and brown well. Remove to the same plate as the reserved chicken.

3) Turn the heat down a bit, add the garlic and anchovies, cook for 1-2 minutes (don’t let the garlic burn) then add the onion, season with salt and pepper and continue to cook until the onion is wilted and begins to caramelize.

3) Add the roasted peppers, jalapeno and oregano, stir to combine, cook 2-3 minutes then add the crushed tomatoes. Bring it all to a boil, add the chicken and sausage pieces, reduce to a simmer. Partially cover the pan and cook for 20-25 minutes or until the chicken is tender.

4) Check the seasoning of the liquid and adjust with salt and pepper as needed. A splash or red wine vinegar and/or small amount of grated orange zest will brighten the dish up. You could also hit it with a dash or two of your favorite hot sauce.

5) Cut sourdough bread in thick-ish slices, drizzle with olive oil and grill or toast.

6) Place a piece of grilled bread on a plate and spoon the chicken/sausage/pepper mixture over the grilled sourdough and enjoy!