Bayshore Court Baked Shrimp

Recipe by Dianne F. Collatos

Selected by Rocío Siso-Gurriarán

“Miami Pinks” run through Biscayne Bay all winter long. They peak during full moons, in obscenely large schools. Back in the early ‘90s, my mother Flossie and her friend Everette Swan often ventured out to catch them. By the light of the silvery moon, they gunned his Whaler into the bay from our home on Bayshore Court in Coconut Grove, FL. Their laughter (undoubtedly aided by martinis and Crown Royale) could be heard by many who lived along our sea-walled waterfront. Once at the bridge, they would drift with lights ablaze, dipping their handheld nets to catch bucketloads of shrimp. The night waters were illuminated by large lamps hung all over boats and from the bridge by a united nation of fishermen. It was the most memorable and fun time of the winter season when they ran.

The next day at lunch, we would cook up this simple and fresh meal—the best! There were always plenty of shrimp to share with the neighbors and friends, plus friendly cats and dogs that “Swannie” entertained from under his umbrella out on the bay until the wee hours of the night.

make it here » Bayshore Court Baked Shrimp

Not Your Nonna's Meatballs!

Recipe by Laura Oversmith

Selected by Ashley McBrady

This recipe was inspired by combining my love of Italian cooking with an unconventional meat that truly reinvents Nonna’s meatballs. It honors my traditional family meatballs and pasta while supporting our local fishing community with ground opah from TunaVille Market and Grocery. I used herbs and lemons from my garden to flavor the meatballs, and the sauce I made was simple, with simmered red pomodoro datterino and yellow datterino tomatoes (I like the Giadzy brand and have also used the Di Napoli brand), smashed garlic cloves, a grating of nutmeg, dried oregano, sea salt, lemon zest, and pepper. If you like it hot, add some Calabrian chile flakes.

This recipe will work well with any reader’s Nonna’s sauce and favorite pasta shape. The meatballs do not taste like fish at all—instead, they’re a celebration of thinking outside a traditional recipe to create a version that goes from boat to table!

make it here » Not Your Nonna’s Meatballs!

Crispy Mashed Potato Tacos

Recipe by Lindsay Smith

Selected by Eduardo Cortes

My grandmother was an amazing self-taught cook. The woman had no limits. She killed it at baking, could grill the perfect steak, and prepare a scallop like nobody’s business. Whether it was veal parm or grilled cheese, it was always restaurant quality. But she really excelled at Thanksgiving. Always inherited recipes, always the same menu, and always an abundance of leftovers. When she passed away when I was 17, I took over. I didn’t want that tradition to go away. While I’ve added to and updated her original dishes, the leftovers are still in abundance—and what to do with them is always a question.

After I had my children, one of the traditions we started as a family was celebrating Taco Tuesday in various iterations. So what else was I going to do with leftover mashed potatoes but turn them into a crispy taco? I layer Thanksgiving mashed potatoes smothered with cheese in tortillas, then fry them up. Served alongside crema and fresh tomatillo salsa, you have a dish that’s not just leftover-worthy, but craveable all year round.

make it here » Crispy Mashed Potato Tacos

Editorial partners

Food for Cook the Cover proudly sponsored by Jimbo’s.

A special thank you to MIHO creative event studio for generously hosting the Cook the Cover test kitchen.

Opah gifted by TunaVille Market and Grocery.

From the pages

This article originally published in issue 84.