Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry; these recipes don’t require any formal experience, and the ingredients can be found at your local specialty store or supermarket.
This month’s dish comes to us from chef Dewey Losasso, corporate executive chef at Bill Hansen Catering (305.463.1479), 2167 S Bayshore Dr., in Coconut Grove. Dewey, a devoted father of two daughters, says that cooking on Father’s Day has created a bond in his family over the years.
(Courtesy of Bill Hansen Catering)
Chef Dewey Losasso
“Prior to being a father, Father’s Day was always about my dad, who was my mentor,” said Losasso. “He cooked on Father’s Day and had fun. I passed that down to my daughters.”
With the passage of time, the focus changed, but the tradition lives on.
“Now Father’s Day is about my daughters, Siena and Zoe,” said Losasso. “As the girls grew, they would sit by my side while I cooked dinner. As they got older, if they wanted to prepare a meal for me, they cooked chicken Milanese, which is my favorite dish. When Sienna was 4 years old, we made snapper, and she talked to the fish while she was eating. It’s a memory I’ll never forget. Food has been a wonderful way for me and my family to bond and create lasting memories.”
Losasso is sharing his Florida honey and chili roasted rhubarb salad with Biscayne Times readers; be sure to read the entire recipe ahead of time to avoid any surprises along the way. Enjoy!
Florida Honey & Chili Roasted Rhubarb Salad
Servings: 2
INGREDIENTS
· 1 tablespoon Florida honey
· 2 serrano chiles, diced
· 1 small bunch rhubarb, diced
· 2 tablespoons extra-virgin olive oil
· 1 tablespoon red wine vinegar
· 1 cup mixed greens
· 1 squeeze fresh Key lime juice
· 1 tablespoon chopped cashews
· 1 teaspoon sunflower seeds
· 1/2 block goat cheese, crumbled
· Sea salt to taste
· Fresh black pepper to taste
PREPARATION
· Preheat oven to 400º F.
· In small bowl, combine honey and chiles; add rhubarb to bowl and toss with spoon.
· Place rhubarb mixture on nonstick pan and roast in oven about 6 minutes.
· In small bowl, whisk together olive oil and vinegar and set aside; place add greens on serving plate.
· Remove roasted mixture from oven, plate atop greens and squeeze lime juice on top.
· Sprinkle nuts, seeds and cheese over salad, top with olive oil-vinegar mixture, and season with salt and pepper to taste.
Irene Moore is a Miami-based writer and certified sommelier whose vivid descriptions take readers through culinary cultures around the world. Her feature articles have appeared in print publications, travel guidebooks and websites in the U.S. and Europe.