DIY Recipes from the Matador Room
Chef Jeremy Ford is a character. Incredibly talented and charismatic, the Top Chef alum stole the show at our 4th Road to Table dinner in Miami. His menu, full of beautiful local ingredients like red snapper and seasonal mushrooms (plus some signature Florida heat!) blew diners away. Below he shared the recipes for each dish in our four-course tasting.
Shrimp Ceviche in “Agua Diablo”
This combination of flavors sounds bananas (pun intended), but it’s seriously delicious. Don’t make this if you don’t like things spicy!
Pine Nut and Mushroom Salad
Earthy and complex, make this delicious mushroom salad in the fall when mushrooms are at their best.
Florida Red Snapper with Chili-Garlic Sauce and Crispy Potatoes
Chef Ford loves red snapper and after tasting this dish, we understand why! We simplified this a bit (skipped the thyme oil and fava beans) but the combo of spicy sauce, crispy potatoes, and fish is killer even without them.
Strawberry Red Wine Sorbet
The strawberry sundae at the Matador Room alone is worth the trip to Miami. Unfortunately, the recipe requires a lot of steps and special equipment, so we asked chef Ford for one of its components instead. This strawberry sorbet is perfection and if you own an ice cream maker, totally doable.