Technically, we live in the South. But you’re more likely to find tostones and ceviche than grits and green tomatoes.
Chef Jeff McInnis merges Southern cooking with our city’s melting pot sensibilities at his new restaurant, Yardbird Southern Table & Bar. (Yes, there are plans for chicken and waffles.) Since opening yesterday, the place has been slammed, but here’s an early bird special just for DC readers.
For the edamame
20 (6 oz.) English peas in pods
3 heaping tbsp. chipotle butter (recipe below)
1. Blanch the peas in salted boiling water 3-4 minutes and toss with butter in a hot pan.
For the chipotle butter
½ c. red wine vinegar
½ tsp. ground coriander
½ tsp. ground cumin
2/3 can chipotle peppers canned in adobo sauce
4 red bell peppers
6 cloves roasted garlic
4½ tsp. honey
2 tsp. salt
1 stick butter, room temperature
1. Steep chipotle peppers in vinegar in a saucepot with coriander and cumin over low heat for 6-7 minutes or until peppers soften. Remove from heat and set aside for later.
2. Roast the red bell peppers over an open flame until the skin blisters all over (they will be black and flaky).
3. Place the red peppers in a bowl; cover tightly with plastic wrap to steam them.
4. Once the red peppers are cool enough to touch, remove the black, flaky skin, stem, and seeds.
5. Rough-chop ½ of the red peppers and place in a blender. Add vinegar mixture, roasted garlic, honey, and salt. Slowly pulse on low until consistency is chunky.
6. Remove from blender.
7. Chop the remaining red peppers well with a knife and mix into the chipotle blend by hand.
8. Whip the butter in a Kitchen Aid mixer (or with a hand mixer), with equal parts of the chipotle blend — meaning if you use ¼ c. butter, use ¼ c. chipotle blend.
9. Top the blanched pea pods with the chipotle butter and serve.
Or skip the DIY and head to Yardbird Southern Table & Bar, 1600 Lenox Avenue, Miami Beach (305-538-5220 or runchickenrun.com).
Photo: Courtesy of Yardbird Southern Table & Bar