Chu's Taiwanese Kitchen - Coral Gables

Chu's Restaurant and Kitchen specializes in gourmet Taiwanese cuisine. Our renowned Chef OA Chu has won numerous accolades highlighting his special ability to redefine everyday dishes into culinary art.

Our high level of culinary standards has continuously elevated us above the competition. Chef OA Chu has made it his duty to have his ingredients specially imported from Taiwan to guarantee the true authenticity of his Taiwanese creations. Click here and Save Up to 60% at Chu's Taiwanese Kitchen Restaurant with Gift Certificates: $25 gift certificates for only $10!

Best Known For...

Dim sum

Peking duck - #1 Chef Worldwide Winner

Baked curry prawns

Moo goo gai pan

Filet mignon

Reviews and Awards
Five Star Award - Peking Duck

Hours of Operation
Monday  11:00 AM - 03:00 AM

Tuesday  Closed

Wednesday 11:00 AM - 03:00 AM

Thursday  11:00 AM - 03:00 AM

Friday  11:00 AM - 03:00 AM

Saturday  11:00 AM - 03:00 AM

Sunday  11:00 AM - 03:00 AM

Restaurant closed Wed-Mon from 3pm-5pm

Chu's Taiwanese Kitchen & Bar

2728 Ponce De Leon Blvd.
Coral Gables, FL  33134

Phone:  (786) 953-7351

Website: www.chusgables.com/

Click here Save Up to 60% on Chu's Taiwanese Kitchen Restaurant Gift Certificates: $25 gift certificates for only $10!

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Angela's Awesome Enchiladas

Photo by ASERGEANTSWIFE

Ingredients

• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) Flour Tortillas
• 3 cups Cheddar cheese, shredded, divided
• 1 (10 ounce) can Old El Paso Sauce Enchilada sauce
• 1 (6 ounce) can sliced black olives

Directions

1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
2. Heat the butter in an Open Skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish, recommend Pyrex Grip-Rite 3-Quart Oblong Baking Dish Clear or a Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

 Courtesy of MomSavedbyGrace  

 

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Tostones Rellenos "When you think it is perfect, it just becomes better"

Tostones or Patacones, whatever the name it is a dish which has crossed over in the food world.  I'll leave it up to the Simple Chef™, with his great product Tostobueno ® "The Ultimate Tostonera"

CROSSING OVER THE GREEN PLANTAIN . . . OUR INSPIRATION . by The Simple Chef™,

Earlier in the evening a woman had told me she needed to smoke a cigarette when she finished the apples and toston and ice cream concoction. You get the inference there. By the end of the night the word had spread throughout the rustic gymnasium that something special was going on at our booth. And we were happy to oblige as long as we could. It’s no secret what was happening. We had suddenly made fried green plantains accessible to the eating public. Even Latinos who have spent a lifetime with tostones are finding this everyday foodstuff they’ve eaten sometimes three times a day a versatile platform to build a whole new food craze inside and outside of their communities. It has happened with Italian food, Chinese, Mexican, Thai and their forerunner soul food. Once the food is demystified it becomes accessible. By putting cinnamon apples and ice cream in a tostone cup, it paves the way for more traditional Latin fillings like roast pork, or shrimp in a sofrito sauce.

You can see the Tostonera in action this Saturday at the Hispanic Festival in Coral Gables.  http://www.gableshispanicfestival.com/

Ingredients

3 Green Plantains

2 cans of Cherry, Lemon, Apple Pie Filling. Your favorite brand

1 bottle of Whipped Cream. Your favorite brand

8 ounces of Chocolate to melt. Your favorite brand. Melt whatever way you are use to melting chocolateinch Frying four tostones at a time, enough Oil to cover the plantains while frying either a deep fryer or frying pancup A Green Plantain Toston Relleno molder. I prefer the Tostobueno, the Ultimate Tostonera®

Preparation

Step 1
First: Fill large bowl with 3 cups of warm water and 4 tablespoons of garlic salt.

Step 2
Second: Peel green plantains (approx 1 per person). Cut into 2 inch chunks for cups. Place into garlic water to soak (approx 1/2 hour).

Step 3
Third: Heat oil for frying (in a skillet or deep fryer) 360- 365 degrees. Remove plantains from garlic water and dry on a paper towel (to reduce chance of grease splatter). Place plantain pieces in hot oil for 6-7 minutes (or until color changes slightly). Then take them out and let them cool for about 30 seconds.

Step 4
Fourth: Choose the cup side of the Tostobueno®. Spray with cooking spray. Take the fried plantain and place it in the cup side lengthwise. Press down firmly to form the “tasita” or cup and then remove carefully–remember the plantain will still be hot.

Step 5
Fifth: Quickly dip the plantain cup back in the cold water. This will make the plantain pieces crispy when refried. Hold on, almost done…

Step 6
Sixth: Place the molded plantain back into the hot oil one more time for 3 minutes (until golden brown).

Step 7
The Finish —Melt the chocolate. Place toston cup on bed of chocolate. Scoop favorite fruit topping into cup. Top with whipped cream.

Step 8
THIS DESSERT IS ABSOLUTELY DELISH. And very easy to make once the toston peeling, cutting and frying is mastered. For more “How to” pics go to my profile.

Step 9
Http://www.mefeedia.com/entry/how-to-cut-a-green-plantain-for-toston-cups/7239372

Step 10
Http://www.mefeedia.com/entry/how-to-peel-a-green-plantain/6968095/#

Step 12
THE SIMPLE CHEF’s HINTS TO BETTER TOSTON COOKING.

Step 14
In Step 3, removing plantains from garlic water and drying on a paper towel reduces chance of grease splatter when placing the cut green plantain in oil for first fry.

Step 15
In Step 4, spraying the Tostobueno® with cooking spray is only needed the first time the Tostobueno® is used.

Step 16
In Step 5, quickly dipping the plantain cup back in the cold water makes the plantain pieces crispy when refried. After remove pieces from hot oil and placing on a paper towel after second fry, lightly salt with popcorn salt, which is finer and sticks to the plantain better, but any salt is fine or skip this step completely.

Step 17
Remember presentation is everything—and WHEN FRYING ANYTHING, BE CAREFUL!

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Maya Tapas and Grill

Nestled in the heart of South Beach amidst bustling Lincoln Road, Maya Tapas & Grill is a 72-seat, outdoor restaurant offering international Argentinean-fusion dining. Open daily to breakfast, lunch and dinner, Maya Tapas & Grill offers a full-service menu boasting the freshest ingredients with fish and meats delivered each day.

Maya Tapas & Grill creates the perfect ambiance to relax curbside while enjoying selections from our warm and cold tapas menu and our extensive wine, Champagne and beer list.

Bring your own choice bottle and we will happily poor or spice-up the craving with a pitcher of our house Sangria pitchers. Save at Maya Tapas & Grill with a Restaurant.com Maya Tapas Gift Certificates: Save up to 60% off your next meal! 

From traditional to innovative, with menu items like the Beef Carpaccio to the Moroccan Chicken Ossobuco Maya Tapas & Grill will bring out the inner-epicurean in you, Whether you are local or just visiting, dine in style with quality cuisine, reasonable prices and where service is met with a smile. From our kitchen to your plate, see you at Maya Tapas & Grill.  At Restaurant.com you will find savings certificates for Maya Tapas & Grill $25.00 for $10.00 and more.

Hours of Operation:

Daily from 9am to 12am.

Maya Tapas & Grill

Locations

Lincoln Rd
809 Lincoln Rd
Miami Beach, Florida 33139

Phone: 305.538.0058

Ocean Dr
530 Ocean Drive
Miami Beach, Florida  33139

Phone: 305-532-4747

Website:  http://www.mayatapasandgrill.com/

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Giardino Gourmet Salads

Giardino Gourmet Salads was conceptualized by husband and wife team Kenny and Ody Lugo, formally a firefighter and Miami-Dade County school teacher. As a teacher, Ody made sure that her students knew where food really came from.

Her commitment to teaching her students about nutrition and health inspired her to create the concept of a ‘Healthy Fast Food’ restaurant. With no restaurant experience they risked everything for a dream. The Lugo’s are dedicated to bringing healthy, convenient and affordable eating options to South Florida with amazing customer service.

Their commitment of service also extends to the community in participation with charity events and fundraisers. Kenny believes that by giving to the community it will always remind you of where you came from. The pair opened the first Giardino in Coral Gables more than four years ago and they have been blessed enough to have created a healthy eating franchise, now opening its 6th location by the Summer of 2009.

Their all their favorite salads, but the top pick for Ody is of course the Ody’s Toss and for Kenny the Japanese with a scoop of Salmon Capperi.

Hours of Operation

Mon-Fri 11:00am - 8:00pm

Sat 11:00am - 6:00pm

Sun Closed

Giardino Gourmet Salads

Kenny & Ody Lugo

Owners/Founders

2346 Ponce de Leon blvd

Coral Gables, FL 33134

Phone:  305.460.6010

Coral Gables Email: info@giardinosalads.com

Visit there website for other locations:

Doral, South Miami, Miami Beach, Kendall,

Miramar, Down Town Miami

Website: http://www.giardinosalads.com/

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Burger & Beer Joint



Here at Burger and Beer Joint, it is our goal to make you feel apart of our B&B family. Open for a year now, B&B is to say the least, a local success story.



Photo Credit:
Charlie Garcia
Email: charlie22garcia@gmail.com

The concept of B&B was created from the ground up, and was built through dedicated, hard-working people that shared the same motivation and vision. Overcoming many obstacles, we have expanded to our now open Brickell location. One of our many goals at B&B was to fill a much needed niche within the Miami area.

It is safe to say that we have filled it as South Beach’s local burger and beer bar that everyone’s talking about. A combination including our energetic employee team ready to serve mouth watering dishes, mixed with a full blown soda fountain serving up egg creams, shakes and adult beverages, sprinkled with our 10lb MAMMOTH burger creates the tri-fecta of B&B.

You can’t get enough of this place, just ask our regulars! Love the South Beach B&B? Then we’re sure you’ll love the Brickell B&B. We made sure both B&B locations capture the unique décor, featuring 120-year-old Chicago brick walls, wooden booths, copper ceilings and outdoor patios. Come see for yourself what everyone is talking about!

Burger & Beer Joint

South Beach Location:

1766 Bay Rd.

Miami Beach, FL 33139

Phone: 305-672-EATS (3287)

Brickell Location:
900 S. Miami Ave Ste.130
Miami, FL 33130
Phone: 305-523-2244

Contact our Events Coordinator Today!
Katie ladarola
Phone: 305.632.3287
E: katie@bnbjoint.com

Website:  http://www.burgernbeerjoint.com/

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Picnic Miami "New York Style Dinner"

Picnic Miami is a New York Style diner in the heart of South Beach. It brings an imaginative new concept in dining by offering American greasy spoon food in a not so greasy spoon setting with a little polish on it. Our popular corner spot has an all day casual menu that can be enjoyed inside or out where you can mix and mingle with a fun loving crowd in a chill and sexy vibe.

The Picnic Miami Experience

Our goal for Picnic Miami Catering & Events is to recreate the Picnic Experience in your home, venue or backyard. In addition to offering our world class salads, sandwiches, barbecue, sides and desserts – served with the warm, gracious hospitality of Mom – we have created a signature aesthetic for your event that brings our New York picnic-in-the-park look and feel to your guests, creating an atmosphere that is unique, memorable and transporting.

Our capable team will arrange for exclusive design elements and services, such as picnic tables, wooden chairs, gingham tablecloths, mason jars, picnic china if needed, live rock and blues music, and anything else we can in order to bring the flavor of our New York picnic-in-the-park directly to your guests.

Picnic Miami Catering represents an alternative to stuffy catering halls, stiff event spaces, and fussy white glove service that your guests will find refreshing, disarming and fun. Coming to Picnic Miami is like coming home. See you soon… Click here for Restaurant.com Gift Certificates

Side Walk Sitting

Hours of Operation

Monday to Thursday: 11 am - 12 am
Friday: 11 am - 3 am
Saturday: 9 am - 3 am
Sunday: 9 am - 3 am

Picnic Miami 

1400 20th Street

Corner of Bay Rd

Miami Beach, FL 33139

For Catering and Private Event Inquires:

Call: 305.673.4755

Email: turnitup@picnicmiami.com

Website:  http://www.picnicmiami.com/

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Original Cuban Sandwich "Sandwich Cubano"

Photo by JCStrutz

Ingredients

• 1 loaf Cuban bread.
• 1-ounce regular mustard
• 4 dill pickles
• 5 slices boiled ham or Virginia ham
• 2 slices roast pork
• 1 slice imported Swiss cheese.
• 1-ounce butter

Directions

• Cut Cuban bread to desired size, common size is 7 inches.
• Next, slice open the bread down the middle.
• On the topside of the bread spread 1-ounce of mustard, evenly across.
• Then place 4 pickles on top of the mustard.
• You then place 1 slice of Swiss cheese on top of the pickles.
• Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread.
• On top of the ham, place slices of roast pork, 1 1/2 ounces per slice.
• You then join both halves of the sandwich.
• You are now ready to grill your Cuban sandwich.

Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave the sandwich in the grill until the top of bread turns to a golden brown, and the top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN!

Typically served by itself or with a choice of french fries or fried green plantain chips ("mariquitas").

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Bistec Empanizado "Breaded Steak"

Courtesy of Carmen Pelaez

Photo by Carmen Pelaez

Ingredients

1 pound sirloin steak, cut into 4 pieces and pounded to a 1/4″ thick
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 1/2 cups cracker meal made from Cuban crackers
2 eggs, well beaten
Canola oil
Parsley, finely chopped
*Cuban or tropical crackers are available in Latin American markets and most grocery stores.  Saltines can be substituted.

Photo by Carmen Pelaez

Preparation

• Using the side of a large knife or mortar and pestle, mash the garlic to a paste with salt and pepper. 
• Blend in the citrus juices.
• In a large glass bowl, pour marinade over steaks and refrigerate for at least 1 hour.
• Drain steaks well and pat dry, discarding the marinade. 
• Dip the steaks in the cracker meal, then the beaten eggs, then the cracker meal again, pressing the steak into meal until well coated.
• In a heavy skillet, heat 2 inches of oil over medium-high heat to 375º.  Add the steaks, turning them once until they are browned, about 2 minutes on each side.
• Remove from oil and drain on a rack lined with paper towels.  Serve with lime wedges and white rice.
• Makes 4 servings.

Typically this dish is served with white rice, fried green or ripe plantains and black-bean soup ("potaje"). Three Guys from Miami Cook Cuban

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Cuban Sandwich "Sandwich Cubano" Miami Style

For those of you that enjoyed the Cuban Sandwhich recipe, I am sorry to say that those who wrote it "Three Cuban Guys from Miami" who manage three other websites dedicated to Cuban food and restaurants, had a problem with me posting their recipe on my blog.

 

Not only was I providing links to their sites, not only was I promoting their sites for free, not only was I promoting their two cook books, They still had a problem.

 

As always, we comply with everyone's request, we always provide direct links and full credit to the authors, in this case what can I say, these are just three cuban guys from Miami.  Well, I'm a Cuban guy from Miami and I share.

 

Don't worry, we will get you the best Cuban Sandwich pictures and recipes we can.  There are plenty of recipe sites out there that collaborate and share.

 

Tune in for the next Cuban Sandwich.

 

 

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Black Bean & Sweet Potato Quesadillas

By: SugarPlum

If you haven’t tried them already, another staple that you must have if you are gluten-free is La Tortilla Factory Smart and Delicious Wraps, Wheat Free Gluten Free.  They are delicious tortillas made from teff and millet, two very nutritious gluten-free grains.  You can use them in recipes where you would normally use a flour tortilla.  They are perfect for making burritos, wraps and also quesadillas!  However, if you are dairy-free, the word quesadilla seems like an oxymoron.  Ironically, this recipe works great with or without cheese.  I can eat a little goat cheese now and then, so I grated a little fresh goat cheddar and it was delicious.  But if that’s not for you, no worries, you will still enjoy it.  It’s a very hearty vegetarian meal with a little spice, perfect for an early autumn day. The bulk of the preparation to this recipe goes into preparing the sweet potato filling.  Here are the ingredients you will need:

2 medium sweet potatoes or yams

1 small poblano pepper, roasted

1/2 yellow onion

3 cloves garlic
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder, more or less to taste
1/2 tsp cayenne or to taste
1/2 tsp sea salt

3 T olive oil

Cut the sweet potatoes into 1-inch pieces.  You can leave the skins on - as long as they are organic and well-scrubbed, the skins are very nutritious.  (Plus it is also a time-saver not to peel them!)  Process in a food processor until shredded.  Put the poblano pepper under the broiler for about 10 minutes, turning until all sides start to bubble and char.  Carefully peel back the skins and set aside to cool.  Dice the onion and mince the garlic.  Heat the olive oil in a heavy skillet and saute the onion and garlic until fragrant.  Add the shredded sweet potato, the spices and salt.  When the pepper is cool enough to handle, remove the seeds and dice the pepper.  Add this to the sweet potato mixture and saute for about 10 minutes, stirring often so it doesn’t stick to the pan and adding more olive oil if necessary.

Meanwhile, prepare 1 cup black beans, either from a can or if you freeze your own slow-cooked beans, bring them to a simmer on the stovetop, then drain.  In a larger skillet, heat a tortilla on one side.  Flip it over, then spoon half of the sweet potato mixture and half of the black beans.  If you are using cheese, grate some on top of this mixture.  Add some steamed kale or chard or spinach, then fold over the top.  Continue to heat until the cheese melts, flipping it if you dare, though it is challenging to do without losing bits of sweet potato all over the stove…finally, top with fresh tomato slices or homemade salsa, and serve.  (Shown above with one of the few fruits of my first tomato plant, which finally materialized here in September due to a colder and foggier than average summer in the Bay area.) Courtesy of: Gluten Free, Dairy Free, Sugar Free Blog

Makes 2 large Quesadillas

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