Dish Delice, 2098 NW 20th St UNIT 1-2, Miami, Miami, FL (2026)

11/10/2025

Kentucky Fried Chicken Gravy Recipe
Ingredients:

* 1/2 cup unsalted butter
* 1/2 cup all-purpose flour
* 2 cups chicken broth
* 1 cup whole milk
* 1 teaspoon black pepper
* 1 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder

Instructions:

1. Melt the butter in a medium saucepan over medium heat, making sure it doesn’t brown.
2. Gradually whisk in the flour and continue whisking for about 2 minutes until the mixture is smooth and light golden.
3. Slowly pour in the chicken broth and milk while whisking constantly to avoid lumps and create a smooth texture.
4. Stir in the black pepper, salt, garlic powder, and onion powder, adjusting the seasoning to taste.
5. Reduce the heat to low and simmer the gravy for a few minutes, stirring occasionally, until it thickens and coats the back of a spoon.
6. If the gravy becomes too thick, add a little more milk until you reach the desired consistency.

11/10/2025

Hawaiian Butter Mochi with Ube 🌺💜
Ingredients:

* 2 cups sweet rice flour (mochi flour)
* 1 cup granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup coconut milk
* 1 cup whole milk
* 1/2 cup unsalted butter, melted
* 1 cup ube puree or ube extract for flavor
* 4 large eggs
* 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or cooking spray.
2. In a large mixing bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the coconut milk, whole milk, melted butter, ube puree, eggs, and vanilla extract until smooth.
4. Gradually pour the wet ingredients into the dry ingredients and stir until just combined without overmixing.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 45–50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the butter mochi to cool in the pan for about 10 minutes before slicing into squares and serving warm or at room temperature.

11/10/2025

Mango Curd
Ingredients:

• 1 cup ripe mango puree (about 2 medium mangoes)
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, cut into small pieces
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the mango puree, sugar, and eggs, and whisk until well blended.
2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
3. Remove the saucepan from heat and stir in the butter, lemon juice, vanilla extract, and salt until the butter is fully melted and incorporated.
4. Strain the mango curd through a fine-mesh sieve into a clean bowl to remove any lumps.
5. Allow the curd to cool to room temperature, then cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours before serving.

11/04/2025

🫐 Blackberry Glazed Mini Bundt Cakes

Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (or Greek yogurt)
- ¼ cup milk
- 1 cup fresh or frozen blackberries (lightly coated with flour)

Blackberry Glaze:
- ½ cup fresh blackberries
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 1–2 tablespoons milk or cream

Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour mini bundt pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla, sour cream, and milk.
5. Gradually add the dry ingredients until just combined.
6. Gently fold in the blackberries.
7. Spoon batter into bundt molds, filling ¾ full.
8. Bake 20–25 minutes or until a toothpick comes out clean.
9. Cool completely before glazing.

For the Glaze:
1. Mash blackberries with lemon juice and strain to remove seeds.
2. Mix the juice with powdered sugar and milk until smooth and pourable.
3. Drizzle over cooled cakes and top with fresh blackberries or edible flowers.

Optional:
- Add a pinch of lemon zest to the batter for brightness.
- For extra moistness, brush cakes with a little warm syrup before glazing.

11/04/2025

🍛 Chicken Red Curry with Bone Broth Rice

Ingredients:
- 1 lb boneless chicken (breast or thighs), cut into pieces
- 2 cups cooked rice (use beef bone broth instead of water for cooking)
- 1½ cups beef bone broth
- 1 cup tomato sauce
- 2 tablespoons red curry paste
- ½ head cabbage, sliced
- 1 cup fresh spinach
- ½ onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon olive oil or butter
- ½ teaspoon ground black pepper
- Salt to taste
- Chopped green onions for garnish

Instructions:
1. Cook rice using beef bone broth instead of water. Set aside.
2. In a large pot or pan, heat oil over medium heat. Sauté garlic and onion until fragrant.
3. Add chicken and cook until lightly browned on all sides.
4. Stir in red curry paste and tomato sauce; mix well to coat the chicken.
5. Pour in beef bone broth and simmer for 10–15 minutes.
6. Add cabbage and cook until tender.
7. Stir in spinach and cook for another 2–3 minutes until wilted.
8. Season with salt and pepper.
9. Serve the curry over the broth-cooked rice and garnish with chopped green onions.

Optional:
- Add a splash of coconut milk for creaminess.
- Sprinkle with fresh herbs or a squeeze of lime for extra brightness.

11/04/2025

Crunchy & Creamy Honeycomb Cheesecake Cake 🍯🧀🍰
Ingredients:

For the crust:
• 2 cups graham cracker crumbs (or Hobnob biscuits)
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 pinch salt

For the cheesecake filling:
• 24 oz cream cheese, softened
• 8 oz mascarpone cheese
• 3/4 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 1/4 tsp orange blossom water (optional)
• 2 packets unflavored gelatin
• 1/4 cup warm water

For the honeycomb element:
• 1 1/2 cups honeycomb candy, roughly chopped
• 4 oz white chocolate, melted
• 2 tbsp honey
• Extra honeycomb pieces for topping

Instructions:

1. Sprinkle the gelatin over warm water and let it bloom while preparing the other ingredients.
2. Mix the graham cracker crumbs with melted butter, sugar, and salt until combined and crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate while making the filling.
3. In a large bowl, beat the softened cream cheese until smooth, then add the mascarpone and beat again until fully combined. Gradually mix in the powdered sugar and vanilla extract until creamy.
4. In a separate bowl, whip the heavy cream to soft peaks.
5. Melt the bloomed gelatin in the microwave for 15 seconds, then whisk it into the cheese mixture until fully incorporated.
6. Gently fold the whipped cream into the cheese mixture in three additions to keep it light and airy. Add the orange blossom water if using.
7. Fold in about 1 cup of the chopped honeycomb candy, reserving the rest for topping.
8. Pour the filling over the chilled crust, smooth the surface, and drizzle honey on top. Scatter the remaining honeycomb pieces and drizzle the melted white chocolate over the cake.
9. Refrigerate for at least 4 hours or overnight until fully set before serving.

11/04/2025

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Creamy Tuscan Marry Me Butter Beans
Ingredients:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• ½ cup sun-dried tomatoes, chopped
• ½ cup chicken or vegetable broth
• 1 cup heavy cream or coconut cream for a vegan option
• 2 cans (15 oz each) butter beans, rinsed and drained
• ½ cup grated Parmesan cheese or 3 tablespoons nutritional yeast for a vegan version
• ½ teaspoon red pepper flakes, optional
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt, adjust to taste
• ¼ teaspoon black pepper
• ¼ cup fresh basil leaves, chopped, plus extra for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat and add minced garlic and diced onion. Cook until fragrant and translucent.
2. Stir in the sun-dried tomatoes and cook briefly to release their flavors.
3. Pour in the chicken or vegetable broth, bring to a simmer, then reduce the heat and stir in the heavy cream.
4. Add the butter beans and gently fold them into the sauce, letting them simmer to absorb the flavors.
5. Stir in grated Parmesan cheese to thicken the sauce, adjusting consistency with more broth if needed.
6. Season with Italian seasoning, salt, black pepper, and red pepper flakes if using.
7. Remove from heat and sprinkle chopped basil over the top before serving.
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11/04/2025

Italian Penicillin Soup
Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced
• 3 medium carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth (or vegetable broth)
• 1 whole chicken breast, bone-in and skin-on
• 2 bay leaves
• 1 cup small pasta (ditalini, orzo, or small shells)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Freshly grated Parmigiano-Reggiano cheese
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat and add onion, carrots, and celery. Cook until the vegetables begin to soften and the onion becomes translucent, then stir in the garlic and cook for another minute.
2. Pour in the broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to simmer.
3. Cover partially and simmer until the chicken is fully cooked and easily shreds with a fork. Remove the chicken and set aside to cool slightly.
4. Shred the chicken, discarding the skin and bones, and season the broth with salt and pepper to taste.
5. Return the shredded chicken to the pot, bring the soup to a gentle boil, and add the pasta. Cook until the pasta is al dente.
6. Remove the bay leaves and stir in lemon juice and parsley. Adjust seasoning as needed.
7. Serve hot, drizzled with olive oil and sprinkled with Parmigiano-Reggiano. Pair with crusty Italian bread.

11/03/2025

Creamy Mushroom Soup
Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pound mushrooms, sliced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup milk
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat and add the diced onion, cooking until translucent. Stir in the garlic and cook for another minute.
2. Add the sliced mushrooms and cook until they release their juices and begin to brown.
3. Sprinkle the flour over the mushroom mixture and stir well to coat, then gradually pour in the broth while stirring constantly to prevent lumps. Bring to a simmer.
4. Reduce the heat to low and stir in the milk, cooking until the soup thickens to your desired consistency. Season with salt and pepper.
5. Serve hot and garnish with fresh thyme.

11/03/2025

French Dip Tortilla Roll Ups

11/03/2025

Smashed Potatoes with Garlic and Herbs
Ingredients:

• 1 pound baby potatoes such as red potatoes or Yukon Gold
• 4 tablespoons butter, melted
• 1 1/2 teaspoons garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/4 cup parmesan cheese, finely grated
• salt and pepper to taste
• 2 tablespoons chopped parsley
• cooking spray

Instructions:

1. Bring a pot of salted water to a boil, add the potatoes, and cook until tender.
2. Preheat the oven to 425°F and coat a sheet pan with cooking spray.
3. Drain the potatoes and place them in a single layer on the pan.
4. Use the bottom of a glass or a potato masher to carefully flatten each potato.
5. In a bowl, combine the melted butter, garlic, Italian seasoning, salt, and pepper.
6. Drizzle the butter mixture over each potato and sprinkle with parmesan cheese.
7. Bake until the potatoes are golden brown and crispy.
8. Sprinkle with chopped parsley and serve warm.

11/03/2025

Homemade Danish

Ingredients:

• 4 cups (500g) all-purpose flour
• 1/3 cup (75g) granulated sugar
• 1 tsp salt
• 1 tbsp (10g) active dry yeast
• 1 cup (240ml) whole milk, warm
• 1 large egg, room temperature
• 1 cup + 2 tbsp (250g) cold unsalted butter, for laminating
• 7 oz (200g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)
• 1 cup (100g) powdered sugar
• 1–2 tbsp milk or lemon juice
• 1/2 tsp vanilla extract
• Optional: fruit preserves, fresh berries, or sliced almonds for topping

Instructions:

1. In a large bowl, mix flour, sugar, and salt. In another bowl, combine warm milk and yeast and let sit until foamy. Add egg and yeast mixture to dry ingredients. Mix and knead until smooth. Cover and chill for 30 minutes.
2. Place cold butter between parchment sheets. Pound and shape into an 8-inch square. Chill until firm but pliable.
3. Roll dough into a 16-inch square. Place butter in the center like a diamond, fold corners over to seal, and roll into a long rectangle. Fold into thirds. Chill 30 minutes. Repeat rolling and folding two more times, chilling between each.
4. Roll dough to 1/4-inch thickness and cut into 4-inch squares. Add a tablespoon of cream cheese filling to the center. Fold corners or shape as desired. Add berries or jam if using.
5. Place pastries on parchment-lined baking sheets and let rise for 1 hour. Preheat oven to 390°F (200°C). Brush with egg wash or milk and bake until golden brown.
6. Cool completely. Mix powdered sugar, milk or lemon juice, and vanilla to make glaze. Drizzle over pastries and serve.

Dish Delice

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