Many of us know Jimmy Cefalo from his days as a wide receiver for the Miami Dolphins, or for his later career as a sportscaster.
But foodies know Cefalo for his passion for food and wine. He shared this great grilled chicken recipe with me and the accompanying sauté — a quick fix since you use prepared broccoli slaw from the produce counter.
If you haven’t tuned in to his radio show, Eat This Drink That Go!, you are missing out on an eclectic chat with chefs, restaurant owners, and food and spirit purveyors who toss out lots of recipes and tips on wine and travel.
The show airs on Clear Channel’s iHeartRadio and WIOD 610 AM from 9 to 10 a.m. Saturdays. You can also find it on The Beach Channel and AT&T U-Verse.
Q. I am looking for the recipe for the coconut layer cake from Gatti’s in Miami Beach and would appreciate any help you can provide.
ANDREA MARSHALL, Pembroke Pines
A. Now closed, Gatti’s (1427 West Ave.) for a long time was the place to go in Miami Beach. It later became the Starfish and now is home to Barton G.
I do have a recipe that likely is from Gatti’s — a reader provided it in 2007 in response to a request similar to yours. The reader got the recipe from her husband’s aunt, who was a close friend of the Gattis. It is a sturdy and moist pound cake that could easily be split into layers.
Many readers asked for the Morrison’s Cafeterias tartar sauce recipe after I mentioned it in a previous column (the condiment was also one of my Top 10 favorite all-time recipes that I compiled for a column last year).
The recipe dates to 1987, when a manager gave me the secret, which started with 5 pounds of shredded cabbage. I cut it down to a more manageable size.
Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172.
Jimmy Cefalo’s Grilled Chicken Thighs
with Sautéed Broccoli Slaw
8 boneless, skinless chicken thighs
1 tablespoon sesame oil
1/4 cup soy sauce
Juice of 1/2 lime
3 cloves garlic, crushed
1 teaspoon freshly grated ginger root
1/4 teaspoon black pepper
Juice of 1/2 lime
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
1 serrano chile, thinly sliced
1 large clove garlic, thinly sliced
1 cup cleaned and halved snow peas
1 (12-ounce) package fresh broccoli slaw
4 green onions, julienned in bite-size pieces
Cilantro and additional green onion for garnish
Rinse the chicken and remove excess fat. Combine the olive and sesame oils, soy sauce, lime juice, garlic, ginger and black pepper in a non-reactive bowl or zipper-lock plastic bag. Add the chicken and marinate 2 hours in refrigerator, turning from time to time.
Preheat grill. At serving time, remove chicken from marinade and grill on high for 3 to 5 minutes per side, depending upon thickness of pieces. The chicken should have a nice char and be cooked through. Place in a baking dish to rest in a 250-degree oven while preparing slaw.
For the sauté: Combine the lime juice, soy sauce and sesame oil in a small bowl and set aside. Heat the olive oil in a large skillet over medium heat. Sauté the chile with the garlic just until the garlic is golden. Add the snow peas and sauté 2 minutes. Add the slaw and sauté 2 more minutes. Add the lime juice mixture and toss thoroughly. Add salt and pepper to taste along with the julienned green onions and heat through. Remove from heat.
Divide the sauté onto 4 plates. Slice the chicken and place on top. Garnish with cilantro and julienned onions. Makes 4 servings. Recipe can be doubled.
Per serving: 417 calories (54 percent from fat), 29.6 g fat (5.6 g saturated, 12.3 g monounsaturated), 180 mg cholesterol, 46 g protein, 11 g carbohydrates, 3.9 g fiber, 1588 mg sodium.
Source: Jimmy Cefalo.
Could be Gatti’s Coconut Cake
1/2 cup Crisco shortening
2 sticks margarine, softened
2 3/4 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 (14-ounce) can flaked coconut
Do not preheat the oven. Grease and flour a 10-inch tube pan; set aside. Beat shortening, margarine and sugar with electric mixer until fluffy. Beat in eggs one at a time.
Combine the flour, baking powder and salt. Beat it into the shortening mixture alternately with the milk, starting and ending with dry ingredients. Add vanilla and fold in coconut.
Transfer batter to prepared pan. Place in cold oven, and set it to 325 degrees. Bake 1 hour and 15 minutes. Cool 20 minutes before removing from pan. Cake freezes well. Makes 16 servings.
Per serving: 500 calories (47 percent from fat), 26.4 g fat (10.2 g saturated, 10.1 g monounsaturated), 67.6 mg cholesterol, 5.7 g protein, 62 g carbohydrates, 1.6 g fiber, 269.1 mg sodium.
Source: Reader Dev Steffen.
Morrison’s Cafeteria Tartar Sauce
3/4 cup finely chopped cabbage
2 tablespoons finely chopped onion
1 1/2 teaspoons finely chopped green bell pepper
1/2 cup dill pickle relish
About 3/4 cup good-quality mayonnaise
Toss the cabbage, onion and bell pepper with the undrained relish. Place in a colander, and allow to drain well for 30 minutes. Measure the drained vegetable mixture and combine with an equal amount of mayonnaise. Refrigerate at least 3 hours before serving to allow flavors to develop. Makes about 1 1/2 cups.
Per tablespoon: 35 calories (62 percent from fat), 2.5 g fat (0.4 g saturated, 0.7 g monounsaturated), 1.9 mg cholesterol, 0.1 g protein, 3.3 g carbohydrates, 0.2 g fiber, 78.2 mg sodium.
Source: Cook’s Corner archives.