Andrea Curto-Randazzo and Frank Randazzo's Miami Beach restaurant, Talula, has been cited as "the place to be now" by the New York Times. The husband-and-wife team were invited on the “Today” show to share how to keep things hot in the kitchen. Here are the recipes.

Cabernet Braised Beef Short Ribs
6 beef short ribs
Salt, white pepper and black pepper to taste
1/2 cup vegetable oil
1 cup all purpose flour
2 medium Spanish onions (rough chopped)
3 medium carrots (rough chopped)
3 shallots (sliced)
2 celery stalks (rough chopped)
6 garlic cloves
2 dried new Mexican chilies (seeds removed)
3 tablespoons tomato paste
1/4 bunch thyme
3 cups red wine
2 quarts veal stock (beef broth)

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Season short ribs with salt and black pepper and dredge in flour. Pour vegetable oil in large shallow pot, heat oil on medium high, and add short ribs. Sear short ribs on all sides until deep golden brown. Remove from pot and set aside. Add onion, carrot, shallot, celery, garlic and chilies. Lower heat, season with salt and white pepper and sweat vegetables until tender. Raise heat and add tomato paste.  Caramelize vegetable and tomato mixture for 3 minutes. Add red wine to deglaze — reduce by about 1/2.  Add stock, reserved short ribs and bring to a boil. Turn off heat, add thyme and cover with lid or foil. Place ribs in rondo, covered, in 275º F oven and cook for 2-1/2 to 3 hours, until meat is tender.  Remove from oven and uncover.  Remove ribs from rondo and skim the fat off the top of the liquid.  Strain vegetable through chinoise and reserve braising liquid.  Discard vegetables. Serve short ribs coated in a small amount of braising liquid.

Gnocchi
1-1/2 pounds of Idaho potatoes
2 cups all purpose flour
2 egg yolks, large
1-1/2 tablespoons kosher salt
1 tablespoon truffle peelings, minced (optional)

Preheat oven to 350º F. Bake the potatoes for 45 minutes, until completely cooked. While potatoes are still warm, peel them and process through a ricer. Place potatoes on work surface and make a well. Add 1/3 of the flour, eggs and salt in middle of well. Use dough scraper or hands to work ingredients together. Add truffles and remaining flour.  Work dough to form ball for about 3 minutes. Pull off small section of dough and roll it by hand on lightly floured surface into a strip about 1/2-inch thick. Cut 3/4-inch pieces off and roll on the back of a fork to create desired gnocchi shape. 

Cook gnocchi in salted boiling water. They are cooked when they float to the surface.  Remove them and shock them in ice water to stop cooking process. Use them immediately or store in refrigerator for up to a day or freezer for up to a week.    

Oyster Mushroom and Heirloom Tomato Ragout
3 tablespoons unsalted butter
8 ounces oyster mushrooms
3 cups gnocchi
6 ounces miniature heirloom tomatoes (quartered)
1 cup chicken stock
1 tablespoon gremolada (equal parts chopped Italian parsley, garlic and lemon zest)
Salt and white pepper to taste

In hot sauté pan, heat 1 tablespoon of butter over high heat.  Add gnocchi and mushrooms and cook until golden brown, about 2 minutes.  Add chicken stock, butter, tomatoes and about 1 cup of reserved braising liquid.  Finish with salt, white pepper and gremolada to taste.

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