Michelle Bernstein Soflo Taste Recipes

Introduction to Michelle Bernstein Soflo Taste Recipes

Michelle Bernstein is a celebrated chef known for her inventive and flavorful dishes that blend different culinary traditions. With a passion for cooking and a deep connection to her Latin roots, she has become a household name, especially in South Florida. Her television show, SoFlo Taste, has captivated audiences with its focus on fresh, local ingredients and delicious recipes that are easy to replicate at home. In this article, we’ll explore some of Michelle Bernstein’s most popular recipes from SoFlo Taste, along with a nutrient table to help you understand the nutritional benefits of these delightful dishes.

Popular Recipes from SoFlo Taste

Let’s take a closer look at some of the standout recipes from SoFlo Taste that have made Michelle Bernstein a beloved figure in the culinary world.

1. Crispy Chicken Thighs with Citrus and Herb Salad

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 orange, segmented
• 1 grapefruit, segmented
• 1 lemon, juiced
• 1 tablespoon honey
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken thighs with salt and pepper.
3. Heat olive oil in a large ovenproof skillet over medium-high heat.
4. Sear the chicken thighs, skin-side down, until the skin is crispy and golden, about 5 minutes.
5. Flip the chicken and transfer the skillet to the oven. Roast for 20-25 minutes or until the chicken is cooked through.
6. In a bowl, mix the citrus segments, lemon juice, honey, thyme, and parsley.
7. Serve the chicken thighs with the citrus and herb salad on top.

This dish is a perfect example of Bernstein’s ability to balance flavors and textures, combining the richness of the crispy chicken with the freshness of citrus and herbs.

2. Latin-Style Grilled Fish with Avocado Salsa

Ingredients:

• 4 fillets of firm white fish (such as snapper or grouper)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 avocados, diced
• 1 tomato, diced
• 1 small red onion, finely chopped
• 1 lime, juiced
• 1 tablespoon cilantro, chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix olive oil, cumin, smoked paprika, salt, and pepper. Rub the mixture over the fish fillets.
3. Grill the fish for 3-4 minutes on each side or until fully cooked.
4. In another bowl, combine avocado, tomato, red onion, lime juice, and cilantro to make the salsa.
5. Serve the grilled fish topped with avocado salsa.

This recipe highlights Bernstein’s expertise in Latin-inspired cuisine, with bold spices and fresh ingredients that make for a light and healthy meal.

3. Creamy Corn Soup with Spicy Shrimp

Ingredients:

• 4 ears of corn, kernels removed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 12 large shrimp, peeled and deveined
• 1 teaspoon cayenne pepper
• 1 tablespoon olive oil
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the corn kernels and cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Blend the soup until smooth, then stir in the heavy cream. Season with salt and pepper.
5. In a separate pan, sauté the shrimp with cayenne pepper until cooked through.
6. Serve the soup with spicy shrimp on top, garnished with fresh chives.

This creamy corn soup is comfort food at its finest, with a spicy twist that adds a new dimension to a classic dish.

4. Chocolate Hazelnut Tart

Ingredients:

• 1 pre-made pie crust
• 1 cup hazelnuts, toasted and chopped
• 1 cup dark chocolate, melted
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Sea salt flakes (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Roll out the pie crust and fit it into a tart pan. Prick the bottom with a fork and bake for 15 minutes.
3. In a saucepan, heat the heavy cream and sugar until the sugar dissolves. Remove from heat and stir in the melted chocolate and vanilla extract.
4. Pour the chocolate mixture into the baked tart shell and sprinkle with toasted hazelnuts.
5. Chill in the refrigerator for at least 2 hours before serving. Sprinkle with sea salt flakes if desired.

This decadent dessert showcases Bernstein’s ability to create rich, satisfying sweets that are both elegant and approachable.

5. Spiced Lamb Meatballs with Mint Yogurt Sauce

Ingredients:

• 1 lb ground lamb
• 1/4 cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh mint, chopped
• 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine ground lamb, breadcrumbs, egg, garlic, cumin, coriander, salt, and pepper.
3. Roll the mixture into small meatballs and place them on a baking sheet.
4. Bake for 20 minutes or until cooked through.
5. In a small bowl, mix Greek yogurt, mint, and lemon juice to make the sauce.
6. Serve the meatballs with mint yogurt sauce on the side.

These spiced lamb meatballs are packed with flavor, and the mint yogurt sauce provides a refreshing contrast, making them a perfect appetizer or main course.

6. Tropical Fruit Salad with Honey-Lime Dressing

Ingredients:

• 1 pineapple, peeled and diced
• 2 mangoes, peeled and sliced
• 2 kiwis, peeled and sliced
• 1 papaya, peeled and diced
• 1 lime, juiced
• 2 tablespoons honey
• 1 tablespoon fresh mint, chopped

Instructions:

1. In a large bowl, combine the pineapple, mangoes, kiwis, and papaya.
2. In a small bowl, whisk together lime juice, honey, and chopped mint.
3. Pour the dressing over the fruit and toss gently to coat.
4. Serve immediately or chill in the refrigerator before serving.

This tropical fruit salad is a vibrant and refreshing dish that’s perfect for a light dessert or a healthy snack.

7. Ropa Vieja (Shredded Beef in Tomato Sauce)

Ingredients:

• 2 lbs flank steak
• 1 onion, sliced
• 1 green bell pepper, sliced
• 3 garlic cloves, minced
• 1 can (15 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a large pot, cover the flank steak with water and bring to a boil. Reduce heat and simmer for 2 hours or until the meat is tender.
2. Remove the meat and shred it with two forks.
3. In a separate pan, sauté the onion, bell pepper, and garlic until softened.
4. Add the shredded meat, crushed tomatoes, tomato paste, cumin, paprika, salt, and pepper. Simmer for 30 minutes.
5. Stir in fresh cilantro before serving.

Ropa Vieja is a traditional Cuban dish that Bernstein has mastered, bringing out the rich flavors of the shredded beef in a savory tomato sauce.

Conclusion

Michelle Bernstein’s SoFlo Taste recipes offer a perfect blend of creativity, flavor, and accessibility, making them a delight for both novice and experienced home cooks. Her dishes showcase a deep respect for fresh, local ingredients while also celebrating the vibrant culinary traditions of South Florida. Whether you’re in the mood for a comforting bowl of creamy corn soup, the zesty freshness of a tropical fruit salad, or the indulgent richness of a chocolate hazelnut tart, Michelle Bernstein’s recipes provide something for everyone.