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Vicechic84

25 Memorable MV Delicious Recipes

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Vicechic84

Welcome to our special 'MV 25th Anniversary' edition recipes section! We've taken the time to hand-pick each tasty dish especially to mark this milestone ocassion. With the colourful cast of characters so rich in culture and diversity spanning its successful 5 Seasons, we've tried to put ourselves in their shoes to find unique recipes that would tempt even the most descerning of palettes. This would include hot, cold, sweet, and spicy flavours in addition to delicious Cuban cuisine synonymous with the Miami influence the world over. We hope that you enjoy reading (and trying them out at your leisure) and have fun getting into the spirit of all things MV. While you're there, please don't forget to read the fun notes pertaining to the lovable (and not so lovable) characters at the end of each recipe. And so without further a do, kick off your socks, put on your Ray Bans and take a trip back in time to the 80's! MV style of course! Enjoy!;)

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25 Memorable MV Delicious Recipes'SANGRITA COOLER'Ingredients: 3 field tomatoes, peeledseeded and quartered (about 1lb/500g)1 cup (250ml) each tomato and orange juice2 tbsp (30ml) diced red onion1 tsp (5ml) hot pepper sauce1 clove garlic minced1 piece (4 inches/10cm) cucumber, peeled and chopped4 stalks celeryDirections: In blender, combine tomatoes, tomato and orange juices, red onion, hot sauce, garlic and cucumber; process until smooth. Refrigerate to thoroughly chill. Stir to mix. Pour into chilled glasses and garnish with celery stick. Serves 4*A shot of tequilla is served on the side to sip alternately with the Sangrita - slowly one after another.**'Evan Freed' gives this refreshing sangrita his personal two thumbs up! Yup, it really slices and dices!*

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'PANZANELLA WRAP'Ingredients: 2 field tomatoes, seeded2 green onions, sliced1 small clove of garlic, crushed1/3 cup (75ml) sliced fresh basil leaves (about 8 leaves)1 tbsp (15ml) olive oil1 tsp (5ml) red wine vinegar1/8 tsp (0.5ml) each salt and pepper2 tbsp (25ml) sliced Kalamata black olives (optional)2 Greek-style pocketless pitas (7-inch/18cm)Garnish small basil leaves (optional)Directions: Dice tomatoes to yield 1-3/4 cups (425ml). In medium bowl, combine tomatoes, green onions, garlic, basil, oil, vinegar, salt and pepper; add olives, if using. If desired, let stand for 15 minutes for flavours to mingle. Warm pitas in microwave on High for 20-30 seconds or broil for 1 minute.Place each pita on 10-inch (25cm) piece of parchment paper or foil. Spoon 1/2 cup (125ml) tomato mixture onto middle of each. Fold and roll pita snugly into cone, using paper to support and seal well at bottom. Stand in mug or glass. Spoon remaining filling into pitas. Garnish with basil, if desired. Serve immediately. Serves 2*'Izzy Moreno' says, "Dis wraps are so hot they always make me feel like I'm in Florida mang!"*

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'GRILLED CHICKEN BERRY SALAD'Dijon Honey Dressing:Ingredients: 3 tbsp (45ml) each white wine vinegar and extra-virgin olive oil2 tbsp (25ml) balsamic vinegar1 tbsp (15ml) Dijon mustard2 cloves of garlic, put through garlic press or minced1 tsp (5ml) of liquid honey1/2 tsp (2ml) salt1/4 tsp (1ml) pepperSalad:Ingredients: 3 boneless skinless chicken breasts3 cups (750ml) while wheat rotini pasta2 cups (500ml) sliced strawberries2 green onions, thinly sliced1 large orange or yellow sweet pepper, chopped1/3 cup (75ml) chopped fresh basil1/4 cup (50ml) goat cheese, crumbledDijon Honey Dressing:Directions: In bowl, whisk together wine vinegar, oil, balsamic vinegar, mustard, garlic, honey, salt and pepper. (Make-ahead: can be covered and refrigerated for up to 2 days).Salad: Directions: Take 2 tbsp (25ml) of the dressing and brush both sides of chicken. Place on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, 10 to 12 minutes. Transfer to cutting board and let stand for 5 minutes. Slice diagonally into thin strips. (Make-ahead: can be covered and refrigerated for up to 24 hours.)In large pot of boiling salted water. cook pasta until al dente. about 13 minutes. Drain and refresh under cold water. In serving bowl, combine pasta, strawberries, green onions, sweet pepper, basil and chicken; toss with remaining dressing. Sprinkle with cheese; toss again. Taste and adjust seasonings if necessary. Serves 4 to 6*By preparing this yummy dish, 'Caroline Crockett' finally found a way to get her son 'Billy' to eat his fruits and veggies!*

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'GRILLED PEACH MELBA'Ingredients: 6 slices (1 inch/2.5cm thick) pound cake (about half 390g store-bought loaf)6 large ripe peaches or nectarines, halved and pitted4 cups (1L) vanilla ice cream1-1/2 cups (375ml) fresh raspberries6 tbsp (90ml) peach or raspberry liqueur (optional)Directions: Lightly spray grill with cooking oil spray. Grill pound cake slices carefully for about 1 minute per side or until just lightly toasted (being careful not to burn).Spray peaches lightly with cooking oil; place, cut side down on grill and cook for 3 to 4 minutes per side or until softened.Divide ice cream among 6 dishes; add layer of grilled pound cake, peaches, and raspberries. Drizzle with liqueur (if using). Serves 6*A delightful treat for the ladies of the Caprice Escort Service and their Madame 'Christine Von Marburg'! Yummy!*

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'DELICIOUSLY GRILLED SATAYS'Ingredients: 1/2 cup (125ml) low-fat coconut milk3 cloves garlic, finely minced2 tbsp (25ml) fresh coriander, finely minced2 tbsp (25ml) fish sauce1 tbsp (15ml) soy sauce1 tsp (5ml) each turmeric and ground cumin1 lime, cut in half4 boneless skinless chicken breasts (about 2lb/1kg) or equal amount of boneless pork loin3 nectarines or peaches, pitted and quartered1 red onion, quartered and cut into 12 piecesDirections: In medium bowl, combine coconut milk, garlic, coriander, fish sauce, soy sauce, turmeric, cumin and juice of half the lime, reserving other half to slice into wedges for garnish.Slice each chicken breast evenly into 4 large chunks. Add to marinade; cover and refrigerate for at least 1 hour or up to 12 hours.Drain chicken. Alternately thread 4 pieces of chicken, 3 pieces nectarine and 3 pieces red onion onto 2 parallel soaked wooden skewers. Repeat with remaining ingredients. Cook on greased grill over medium heat for 10 to 13 minutes, turning once, or until no longer pink inside. Garnish with lime wedges. Serve alongside steamed rice and extra coriander leaves. Serves 4 to 6*Soak the bamboo skewers in water for 30 minutes before using to prevent scorching.**'Lt. Martin Castillo' likes to kick back at home with this exotic number from time to time! And he says, 'Keep me posted' as to how good it tastes!*

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'MELON BALL'Ingredients: 1 oz Smirnoff Vodka1/2 oz Melon liqueur4 oz orange juicelime wedge for garnishDirections: Fill a highball glass with ice. Add 1 oz Smirnoff Vodka, 1/2 oz Melon liqueur and 4 oz orange juice. Serve garnished with lime wedge.*The perfect drink for 'Stan Switek' to unwind with after pulling an all night stakeout!*

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'WATERMELON & RASPBERRY SALAD'Ingredients: 4 1/2lb piece watermelon, peeled, seeded and cut into 1-inch cubes (about 4 cups)1 pint fresh raspberriesjuice of 1 lemon1/4 cup of sugarVanilla ice cream, for serving (optional)Directions: Place watermelon in large bowl, and add raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired. Serves 4*It's one of 'Callie Bassetts' favourites!*

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'GRILLED SEA SCALLOPS AND FENNEL'Ingredients: 2 1/2 tbsp olive oil4 to 5 tbsp freshly squeezed lemon juice (2 to 3 lemons)1 tbsp anise-flavoured liqueur (optional)24 seas scallops (about 1 1/4lb), touch muscles removedSalt and freshly ground pepper1 bulb fennel, trimmed, reserving fronds for pasta sauceDirections: Heat grill to medium-high. In a large bowl, combine 2 tablespoons oil with the lemon juice and liqueur, if using. Add scallops, and toss to coat. Slide scallops horizontally onto small skewers (about 6 on each). Season with salt and pepper.Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill. Cut fennel bulb in half lengthwise, and slice lengthwise again into 1/4 inch-thick pieces. Toss with remaining 1/2 tablespoon oil, and grill, turning, unti fennel just wilts and starts to brown, about 5 minutes. Remove from skewers. Serve warm. Serves 4*Soak the bamboo skewers in water for 30 minutes before using to prevent scorching.**Bad guy 'Alexander Dykstra' is a huge fan of seafood and came to the party with his own lemon wedges! Care for a spritz?*

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'AGLIO E OLIO WITH SHRIMP'Ingredients: 1/2 cup (125ml) extra-virgin olive oil7 cloves of garlic, minced1 tsp (5ml) hot pepper flakes1 1b (500g) large shrimp, peeled and deveined12 oz (375g) spaghetti1/3 cup (75ml) chopped fresh parsley or basilDirections: In skillet, heat oil over low heat; cook garlic, salt and hot pepper flakes, stirring occasionally, until garlic is light golden, about 15 minutes. Meanwhile, in large post of boiling salted water, cook spaghetti until tender but firm (al dente), 8 to 10 minutes; drain well and return to pot. Add shrimp mixture and parsley; toss to coat. Serves 4*Perfect for the 'Frank Mosca' in your family!*

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'COFFEE GRANITA'Ingredients: 4 cups brewed espresso1/2 cup sugar, or to taste1/2 teaspoon fresh lemon juice1 cup heavy creamDirections: Brew the espresso and, while it is still hot, stir in 1/2 cup sugar and the lemon juice until the sugar is dissolved. Taste, and add more sugar if you like. Cool to room temperature.Pour the coffee mixture into a 13 x 9-inch baking pan and set it on a level shelf in the freezer. When ice crystals begin to form around the edges–from 30 minutes to an hour, depending on your freezer–remove the pan from the freezer and stir the crystals into the liquid. Return the pan to the freezer and repeat every time crystals form. The more of the liquid that turns to ice, the quicker the remaining liquid will freeze after the pan is returned to the freezer. Continue until all the liquid has turned to crystals. The granita is now ready to serve and should be served within a few hours.Whip the heavy cream until it holds soft peaks. Run a fork through the granita to break up any large crystals, and spoon the granita into tall glasses. Top with a dollop of whipped cream. Serve immediately. Serves 10*A recipe fit for 'Al Lombard'!* Salute!

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'THE TROPICAL DELIGHT'Ingredients: 3 oz. mango juice3 oz. pineapple juice1 tsp. grenadineDirections: In cocktail shaker filled with ice, add mango juice, pineapple juice and grenadine. Shake and strain into wine goblet and garnish with a pineapple spear. Serves 1*Right up 'Big Booty Trudy's' alley! How refreshingly sweet! A far cry from peanut-butter, houseboats and Lou DeLong isn't it?*

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'MUSSELS IN SPICY TOMATO CREAM BROTH'Ingredients: 1 tbsp extra-virgin olive oil4 cloves garlic, minced1/2 tsp hot pepper flakes1 cup dry white wine1 cup hot & spicy arrabiata pasta sauce1/4 cup whipping cream4 lbs mussels, cleaned and rinsed2 tbsp chopped italian parsley1 artisan baguetteDirections: In large heavy saucepan heat oil over medium heat and cook garlic and hot pepper flakes, stirring, for 30 seconds. Add wine and bring to a boil. Boil for 2 minutes. Add pasta sauce and cream and return to the boil. Boil for 2 minutes.Meanwhile, discard and mussels that do not close when tapped. Add mussels and cover and cook, stirring occasionally for about 10 minutes or until mussels are open. Discard any unopened mussels.Sprinkle with parsley and serve with crusty baguette.If you want less spicy flavour, omit the hot pepper flakes and arrabiata pasta sauce and use tomato basil sauce instead.Makes 4 main courses servings or 8 appetizer servings.*'Vincent DeMarco' just loves to soak his bread in this spicy sauce! Mmmmm!*

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'MANGO CASHEW SALAD'Ingredients: 2 ripe but firm mangos1 sweet red pepper, thinly sliced1/3 cup thinly sliced red onion2 tbsp chopped fresh mint and basil2 tbsp lime juice1 tbsp fish sauce1 tsp granulated sugar1 tsp minced seeded hot pepper (such as Thai chilli or jalapeno) 1/2 chopped salted cashewsDirections: Peel mango and cut flesh from pit. Thinly slice into matchstick strips and place into large bowl. Add red pepper, red onion, mint and basil.In small bowl, whisk together lime juice, fish sauce, sugar and hot pepper. Pour over mango mixture and toss to coat. Sprinkle with cashews and toss again before serving. Serves 4*While working the night shift at the hospital, 'Dr. Theresa Lyons' prefers this sweetly tasting salad to that bland cafeteria food any day!*

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'GINGER COSMO'Ingredients: 1 1/2 oz Vodka1/2 oz orange liqueurjuice of 1/8 fresh lime2 oz cranberry juicelime wheel, for garnishDirections: In a cocktail shaker filled with ice, add all ingredients. Shake and strain into a Martini glass. Serve garnished with a lime wheel. Serves 1*The perfect drink for 'Gina Calabrese' to unwind with at the Club Blue Note before her set begins!*

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'BREADED STEAK RECIPE'Ingredients: 4 steaks (1/4 inch thick)1/2 cup onion, chopped1 tbsp fresh garlic, minced1/4 cup sour orange juice1/4 tsp salt4 eggs, beaten well1 cup finely ground crackers, salt to taste1/2 onion, sliced into ringsOlive oilDirections: Sprinkle steaks with chopped onion, garlic, orange juice and salt. Rub garlic into meat. Marinate for a few hours in the refrigerator. Brush off the onion pieces and dip each steak into the egg to make sure its fully coated. Dip the steak into the crackers, making sure that the ground crackers completely cover the steak. Fry the steaks in cooking oil on medium heat until golden brown and well done. Serve with a few onion rings. Serves 4*'Sally Alvarado' chooses an ice cold cerveza to wash down this delicious steak!*

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'BANANA CASSEROLE'Ingredients: 6 bananas - sliced lengthwise1/2 cup light brown sugar1/2 cup unsalted butter1/2 cup raisins1/2 cup chopped pecans1 tablespoon brandyDirections: Line bottom of heavily buttered 9x13-inch pan with half of the bananas. Sprinkle with brown sugar and dot with butter.Sprinkle with half of the raisins and pecans. Repeat layers until all ingredients are used. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes, sprinkle with brandy and serve.Maybe served with vanilla ice cream or yogurt.*'Angelina Calderone' loved making this dish for her father and brother!*

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'CUBA LIBRE'Ingredients: 1/2 lime juiceCoca-cola2 oz RumDirections: Mix the lime juice and cola with ice cubes. Add rum and serve in a long glass. Serves 1*After a long day of plotting 'Orlando Calderone' likes to retire in his study with one of these beauties!*

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'TORTILLA WITH TOMATO TOAST'Ingredients: 1/4 cup extra-virgin olive oil, plus some for drizzling 2 potatoes, peeled and thinly sliced Salt 1 onion, peeled and thinly sliced 8 eggs 1/4 cup cream or whole milk A handful of parsley 8 slices crusty bread 2 very ripe tomatoesDirections: Heat an ovensafe, medium skillet over medium heat with about 1/4 cup extra-virgin olive oil, four turns of the pan. Add the potatoes and salt them. Turn the potatoes every 2-3 minutes and cook them for about 15 minutes. Add the onions and saute for another 7 minutes. Try not to let the potatoes get brown – you just want them tender. Whisk up the eggs and cream or milk and season with salt. Pour the eggs over the potatoes.Pre-heat the broiler.Let the omelet settle and get firm at the edges, then place the skillet under the broiler and brown the top until the tortilla is firm and golden. Let the tortilla cool. Sprinkle with parsley.Place the bread on a baking sheet and toast under the broiler. Cut the tomatoes in half and squish and rub their guts all over the toasted bread. Drizzle the bread with extra-virgin olive oil and season it with salt. Slide the tortilla into four wedges and serve with the tomato toast. *'Larry Zito' got his fill of this aromatic dish before he was off the gym!*

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'SPANISH ONION RINGS'Ingredients: 4 eggs, beaten3/4 quart milk1/4 tsp salt2 cups flour2 tbsp baking powderSpanish onion, sliced into ringsvegetable oil, warmed to 360 F.Directions: In a large mixing bowl, beat eggs. Add milk and salt. Add flour and beat. Add baking powder and mix. Dip onion rings in batter, making sure batter covers completely. Carefully drop into hot oil. Fry until golden brown. Place on a paper-towel-covered plate to remove excess oil. Serve warm and lightly salted. Serves 2*Dipped in ketchup they're a tasty snack for 'Joey Hardin'. Yup, they're right outta the fryer and into the line of fire!*

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'CUBAN SALAD'Ingredients: 1/2 head of baby lettuce, unchopped1 avocado1 red onion2 tsp olive oillime juicesalt Directions: Arrange the leaves of lettuce, and then top with small slices of avocado and onion. Add olive oil, sprinkle with salt, and then add a squeeze of lime juice. Serves 3-4*When in town 'Valerie Gordon' enjoys indulging in this tasty traditional salad that's to die for!*

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'TEQUILA SUNRISE'Ingredients: 2 tsp grenadine1 oz Tequila1/2 oz Cointreau1/4 lime juice5 oz orange juicelime wheel, for garnishDirections: Add grenadine to a tall glass. Fill with ice and add remaining ingredients. Serve garnished with a lime wheel. Serves 1*The drink of all drinks for 'Sarah MacPhail' the hostess with the mostess for all her parties!*

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'SUNSET ORZO WITH SPANISH SHRIMP'Ingredients: Salt 1/2 lb orzo pasta 2 pinches saffron threads 1 cup chicken broth 3 tbsp extra-virgin olive oil 1/3 lb Spanish chorizo, chopped 1 onion, chopped 1 small red bell pepper, chopped 2 cloves garlic, finely chopped 1 tsp ground turmeric 1/3 cup green peas 1 lb medium shelled and deveined shrimp 1/4 cup chopped flat leaf parsley 1 tsp sweet paprika Juice of 1/2 lemonDirections: Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.In a medium skillet, heat 1 tablespoon extra-virgin olive oil, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.In another medium skillet, heat the remaining 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2-3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp. Serves 4*A delightful dish 'Hank Weldon' would definitely be proud of! And goes really well with clam juice!*

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'CUBAN BEEF STEW'Ingredients: 1 1/2 lb sirloin tips, cubed2 tbsps olive oil1 onion, chopped4 cloves garlic, minced1 red bell pepper, chopped1 (8 oz) can tomato sauce2 bay leaves1/2 tsp ground cumin1 tsp dried oregano1/4 cup pimento-stuffed green olives1/4 cup raisins2 tbsps capers2 tbsps red wine vinegar1/2 cup dry sherry4 potatoes, peeled and quarteredsalt and pepperDirections: In a large saute pan, heat oil over medium heat. Add onion and garlic; cook and stir until transparent.Add meat to pan, and brown.Stir in spices, and cook for 2 or 3 minutes. Stir in wine tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick. Add potatoes to the stew. Season with salt and pepper. Cook, covered, until potatoes are almost tender. Uncover, and cook until done. Serves 6-8*This is a sticks to your ribs hearty meal that 'Frank Hackmann' would just love to sink his teeth into!*

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'CARRIBBEAN COCONUT CHICKEN'Ingredients: 4 skinless, boneless chicken breasts1 tsp vegetable oil1 1/2 onions, chopped1 red bell pepper, chopped1 green bell pepper, chopped1 tbsp chopped roasted garlic1/2 (14 oz) can coconut milksalt and pepper1 pinch crushed red pepper flakesDirections: Preheat oven to 425 degrees F (220 degrees C).In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender. Serves 4*A delicious meal appropriate for health conscious (and one half of the dynamic MV duo), 'Ricardo Tubbs'. It provides an equal balance of proteins and nutrients that always helps keep him light on his feet!*

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