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Ask A South Florida Expert: Top Fall Family Dishes

Photo Credit: facebook.com/chef.obi Photo Credit: facebook.com/chef.obi
The best way to bring people together is to bond over food. From dinner to dessert, there is no better ice-breaker and start of a conversation than the phrase, "can you please pass the butter?" With the change of seasons, there is always a great opportunity to try new recipes with new ingredients. We have discussed dinner with Miami's own Chef Obi, who has given us some pretty tasty recipes to share with you.
Chef Obi
Miami Chef
Miami, Florida 33139
(787) 407-5325
www.facebook.com/chef.obi

Originally from Opa-Locka in Carol City, Miami, Chef Obi has gained acclaim for his amazing presentations and delicious dinners, traveling between Miami and Puerto Rico, preparing meals for restaurants and private dinners. While recently relocated to Miami on a full-time basis, he remains the corporate chef for Bajuice in Puerto Rico. Currently, he is in the works of opening a new restaurant in Miami, set for launch later this year. Meanwhile, he's traveling between both locations as a very in-demand chef, preparing dinners fit for a king!

On family dinners, Chef Obi firmly believes that "Family nightly dinners bring families together. It reinforces the family roots and tradition. It makes you remember that the most important thing is family." With that said, Chef Obi has prepared a list of fall-inspired recipes for the family.

Pumpkin Cream Soup
(Serves 4)
  • 2 Tablespoons of Olive Oil
  • 2 Medium Onions, Diced Small
  • 2 Cloves of Garlic
  • 900g of Pumpkin, Peeled and Diced
  • 1.5 L of Vegetable Stock
  • 1 Full Orange
  • 3 Tablespoons of Fresh Thyme
  • 150ml Cream
  • Salt and White Pepper

Directions:

  1. Place pot over medium heat, adding oil and cooking the onion until translucent. This should take about 3-4 minutes.
  2. Then, add garlic cloves and pumpkin, cooking for an additional 2 minutes.
  3. Add vegetable stock, orange zest and 2 tablespoons of thyme.
  4. Place the lid on top, and let it cook for approximately 20 minutes or until the pumpkin is soft.
  5. Blend the ingredients and pass contents through a chinoise.
  6. Mix in heavy cream and the plate with fresh thyme.

Chef Obi's advice when enjoying this dish: "Serve in a small soup bowl. If you don't have fresh thyme, you can use fresh lemon grass."

Tamarind Chipotle Shrimp
(Serving Of 4)
  •       48 Tiger Shrimp, Cleaned with Tail
  •       6 Slices of Bacon, Cooked
  •       1 Julianne Cut Red Onions
  •       3 Minced Garlic Cloves
  •       2 Ounces of Tamarind Juice Concentrate
  •       2 Tablespoons of Chipotle Paste
  •       2 Tablespoons of Unsalted Butter
  •       Salt and Pepper
  •       900g Diced Red Potatoes
  •       ½ Cup of Sour Cream
  •       1 ½ Tablespoons of Truffle Oil
  •       2 Tablespoons of Olive Oil

Directions:

  1. Boil potatoes for approximately 20 minutes.
  2. Rinse boiled potatoes and put them into a food processor, blending until soft.
  3. Add the sour cream with the unsalted butter and truffle oil.
  4. Mix and taste-test, adding salt until ready to serve.
  5. In a sautoir pan, add olive oil and onions, cooking onions until translucent.
  6. Add shrimp and bacon sauté until cooked, then add chipotle paste.
  7. Mix and prepare with a heavy glaze, using tamarind juice, salt and pepper.
  8. It is now ready to serve.

Chef Obi's advice when enjoying this dish: Serve the shrimps on a small hot skillet and the mash on a side plate.

Related: Ask A South Florida Expert: School Lunches To Prepare In 10 Minutes Or Less

Chocolate Banana Bread Pudding 
(Serving Of 4) - Dessert or Breakfast
  • 4 Eggs
  • 2 Cups of Milk
  • 1 Cup of White Sugar
  • 1 Tablespoon of Vanilla Extract
  • 4 Cups of Cubed French Bread
  • 2 Bananas, Sliced
  • 1 Cup of Semi-Sweet Chocolate Chips

Directions:

  1. Preheat oven to 3500 F (1750 C).
  2. Grease a 9x5-inch loaf pan.
  3. In a large mixing bowl, mix eggs, milk, sugar and vanilla until smooth.
  4. Stir in bread, bananas and chocolate chips.
  5. Let the batter sit 5 minutes for bread to soak.
  6. Pour into prepared pan.
  7. Line a roasting pan with a damp kitchen towel.
  8. Place loaf pan on towel inside roasting pan.
  9. Place roasting pan on oven rack.
  10. Fill roasting pan with water, reaching halfway up the side of the loaf pan.
  11. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Chef Obi's advice when enjoying this dish: "Garnish with vanilla ice cream or caramel."

A final word from Chef Obi: "Hope you guys enjoy! Bon Apetit!"

Related: Top Middle Eastern Food In South Florida

Jessica N. Abraham-Hogan is the owner of Shorty Produkshins in Orlando, Florida, and specializes in Social Branding and Public Relations for both the Professional Services Industry and Entertainment Business. Over the last 13 years, she has worked with many publications and has created branded content for multiple organizations, Globally.
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