Miami Dolphins Legend Turns Restaurant Innovator with New Tapas Concept

Video produced by Nathan Mikita

On this episode of Foodable’s Smart Kitchen, Paul welcomes former Miami Dolphin and Restaurateur, Kim Bokamper and the chef of Kim’s new restaurant concept The Balcony, Chef Simon Porter. The Balcony just opened up a few weeks ago, bringing the Cajun tastes of New Orleans to Las Olas, a popular social area in South Florida.

But what’s special about this concept is the menu style. While New Orleans fare is normally very hearty and served in large portions, Chef Porter and the PDKN restaurant group worked together to create smaller tasting sizes of New Orleans classics so guests can taste a number of dishes, getting the full experience of NOLA.

Chef Porter shows us just two of the dishes featured on The Balcony’s menu, the Shrimp and Alligator Jambalaya, and the Baked Oysters Bienville, showcasing the share-ability of the dishes. Chef Porter tried out 187 dishes before finalizing the menu at the Balcony so you know these are special. Check out the episode above for more about the idea behind the concept and try the recipes below for your concept!

Shrimp and Alligator Jambalaya

5 oz. diced alligator
4 oz. 41/50 peeled shrimp
4 oz. sliced chorizo
4 oz. sliced andouille sausage
3 oz. kidney beans
4 oz. mixed bell peppers
1⁄2 diced onion
1 tsp crushed garlic

16 oz long grain rice
1 qt. chicken stock
4 tbsp tomato purée
2 tbsp tomato paste
2 oz. grapeseed oil
2 tbsp Cajun spice
chopped Parsley to garnish
salt & pepper to taste


In a medium pot heat grapeseed oil before adding crushed garlic, mixed bell peppers, diced onions, alligator, shrimp, chorizo and andouille sausage. Sautée for 1-2 minutes. Add the long grain rice and stir well.

In a separate bowl, mix tomato purée, tomato paste, chicken stock and cajun spices then add to the pot with the kidney beans. Simmer for 20-25 minutes in a covered pot, stirring often to ensure it doesn’t stick or burn. Add more stock if needed. Season to taste. Place in desired serving dish and garnish with chopped parsley.

Baked Oysters Bienville

1 dozen freshly shucked oysters, drained and rinsed
2 strips bacon, finely chopped
¼ lb. medium-size shrimp, peeled, deveined and chopped
¼ cup finely chopped white button mushrooms
1 tbsp chopped shallots
½ tsp minced garlic
2 tbsp chopped green onions (green parts only)
2 tsp finely chopped parsley leaves
½ cup whole milk


¼ cup dry white wine
cup panko breadcrumbs mixed with ½ cup Parmesan, pinch of cayenne
tbsp finely grated parmesan
1 large egg yolk, lightly beaten
4 tbsp all-purpose flour
2 tsp fresh lemon juice
2 tbsp unsalted butter
¼ tsp salt
⅛ tsp cayenne

Salt for Serving Oysters
9 lbs. kosher salt
1 lb. pink peppercorns
1 lb. star anise
1 lb. corriander seeds
1 lb. black pepper corns
Mix all ingredients together

Preheat oven to 400 degrees Farenheit. Spread a ½ inch thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates. Set aside.

Fry the bacon until crispy in a medium skillet over medium-high heat. Add the shallots, salt and cayenne, stir for 2 minutes. Add the garlic and butter, stirring for 2 minutes or until the butter melts. Add the flour, stirring slowly and constantly for 2 minutes. Add the milk and wine, stir to blend. Reduce heat to medium, and add mushrooms and shrimp. Stir and fold to mix and cook until the mixture is thick, 3 to 4 minutes. Add parmesan, lemon juice, green onions and parsley and stir to blend. Remove from the heat, add the egg yolk and blend well. Let cool to room temperature.

Arrange the reserved oyster shells on the prepared baking sheet. Put 1 oyster in each shell and top with about 1 ½ tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. Sprinkle a little panko, parmesan and cayenne mix on top. Bake until the sauce is lightly browned and the oysters begin to curl around the edges (about 15 minutes). Using tongs carefully transfer the hot shells to the salt-covered plates and serve immediately.