PIONEERING CHEF MICHAEL SCHWARTZ OF MICHAEL'S GENUINE FOOD & DRINK HAS BROUGHT A LOCAVORE’S INTEGRITY — AND SIMPLE, SPECTACULAR RECIPES — TO MIAMI'S GLOBALLY MINDED DESIGN DISTRICT. HERE, THE DISHES THE DISTRICT’S STORE OWNERS AND ART COLLECTORS LOVE THE MOST.

Miami's Design & Art Hangout
When Michael’s Genuine Food & Drink opened last year, it wasn't just one of Miami's first excellent American bistros. It was also the first good place to eat in the Design District, home to cutting-edge home-furnishings and clothing shops and contemporary-art galleries. Chef and owner Michael Schwartz, a Philadelphia native who launched the pioneering South Beach restaurant Nemo in 1994, calls his latest spot "a chef's interpretation of a great neighborhood place." He sources superior ingredients from local producers, from the sweet Florida onions he stuffs with spiced lamb (recipe, p. 200) to the chorizo and shrimp that top his thin-crust pizza (recipe, p. 200). Dishes like these have made Michael’s the de facto clubhouse for Miami’s design and art intelligentsia, as well as a destination for people who never used to venture to the Design District unless they were tagging along with their decorator. "Michael’s is the geographic and social epicenter of the Design District," says Daniel Kron, owner of the whimsical kids’ store Genius Jones. "It's the first place we go to for business meetings, staff dinners and just for a great lunch." Art collector Rosa de la Cruz, who is building a three-story Design District space to display multimedia works, finds herself drawn to Michael's for lunch and dinner on the same day. "The District used to be a ghost town," she says. "It's still not Manhattan, but it's going in the right direction."

DESIGN DISTRICT'S BEST

SHOPS
1. Y-3 Japanese designer Yohji Yamamoto merges athletic wear and high-end fashion in this debut U.S. store, a collaboration with Adidas. 150 NE40th St.; 305-573-1603.
2. DRIADE The sleek Italian design emporium has 3,500 square feet filled with housewares and furniture. Its restaurant, Fratelli Lyon, serves terrific salads and pizzas. 4141 NE Second Ave.; 305-572-2900. Fratelli Lyon, 305-572-2901.
3. GENIUS JONES This eclectic store sells quirky fashion, toys and books for kids.
49 NE39th St.; 305-571-2000.
4. NIBA RUG COLLECTIONS Hand-knotted designs are inspired by Miami’s tropical landscape. 30 NE40th St.; 305-573-1355.

RESTAURANTS
5. BROSIA The Design District’s best alfresco dining space offers a great Mediterranean menu.
163 NE39th St.; 305-572-1400.
6. MICHAEL'S GENUINE FOOD & DRINK Michael Schwartz’s American bistro is the neighborhood go-to spot. 130 NE40th St.; 305-573-5550.
7. PACIFIC TIME Jonathan Eismann’s renowned California-American restaurant recently relocated here. 35 NE 40th St.: 305-722-7369.

MIAMI HISTORY IS MADE HERE
A hundred years ago, the Design District had the fanciful name of Buena Vista, where farmers cultivated peppers, tomatoes and citrus. By the mid-1920s, Theodore Vivian Moore, better known as the Pineapple King, had switched his efforts from growing fruit to creating a neighborhood: He launched a furniture company to serve the rich newcomers who were buying homes near the waterfront. The area had become rundown by the '80s, when the young Miami developer Craig Robins, who'd helped revive the South Beach district, saw its potential as an art and design center. In the late '90s, Knoll, the modern furniture company, became one of the District's first major design stores to open to the public. Others followed—eventually—including Niba Rug Collections and the Italian housewares and furniture shop Driade. Now the still-gentrifying district is evolving again, attracting fashion innovators like Y-3, a boutique selling Japanese designer Yohji Yamamoto’s athletic-wear designs with Adidas. The success of Michael's Genuine Food & Drink has also brought new restaurants to the vicinity, including the cozy Mediterranean bistro Brosia and the just-reopened California-American Pacific Time.


CHOCOLATE CREMOSO
WHO ORDERS IT Scott Engelman, an owner of Brosia restaurant, which has a great Mediterranean menu.

BLT SALAD
WHO ORDERS IT Ken Lyon, chef-owner of Fratelli Lyon, inside Driade.

“The great thing about Michael’s is that they take an ordinary dish and transform it into the sublime—like the BLT salad.”



Michael’s Hits
BLT SALAD WITH BLUE CHEESE
GRILLED SKIRT STEAK WITH FREGOLA-ORANGE SALAD
SHRIMP & CHORIZO PIZZA WITH ESCAROLE AND MANCHEGO
SWEET ONIONS STUFFED WITH SPICED LAMB
STRIPED BASS WITH CARAMELIZED BRUSSELS SPROUTS
SLOW-ROASTED & GRILLED SPICED SHORT RIBS
MILK-CHOCOLATE CREMOSO WITH ESPRESSO PARFAIT
CHOCOLATE-PEANUT BUTTER BROWNIE BANANA SPLITS

BLT Salad with Blue Cheese
TOTAL: 35 MIN 'U 4 SERVINGS
In his cute version of the BLT sandwich, Michael Schwartz replaces the mayo with a wedge of blue cheese. He cures his own bacon, but the salad is delicious with any good artisanal bacon. His one piece of advice: Use thickly cut strips. "They can never be too thick," he says,
8 thick slices of bacon (4 ounces)
2 tablespoons minced shallot
11/2 tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 large head of frisée, torn into bite-size pieces (8 cups)
2 pounds assorted tomatoes, large ones sliced or cut into wedges
6 ounces blue cheese, such as Stilton, cut into 4 equal wedges

1. In a skillet, cook the bacon over moderate heat until crisp. Drain on paper towels.
Cut the slices in half crosswise.
2. In a small bowl, combine the shallot, vinegar and olive oil and season with salt
and pepper. In a large bowl, toss the frisée with the vinaigrette; mound on plates.
Arrange the bacon, tomatoes and blue cheese around the frisée and serve.

Grilled Skirt Steak with Fregola-Orange Salad
TOTAL: 45 MIN 6 SERVINGS
"I love thinking of alternatives to classic steak and potatoes," says Schwartz. His Mediterranean-inspired skirt-steak salad is a wonderful mix of just-seared slices of beef, cool and crisp fennel, chewy fregola (the Sardinian dot-shaped pasta) and juicy oranges, finished with a drizzle of briny black olive tapenade.

1/4 cup fregola
1 pound skirt steak, cut crosswise into 6-inch pieces
1 tablespoon pure chile powder, such as ancho
Salt and freshly ground pepper
1/2 small red onion, sliced into 1/4-inch slabs
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 fennel bulb—halved, cored and thinly sliced crosswise
2 medium navel oranges—peeled, quartered lengthwise and thinly sliced crosswise
5 ounces baby arugula
4 large radishes, thinly sliced
1/4 cup black olive tapenade

1. Light a grill or preheat the broiler. In a saucepan of boiling salted water, cook
the fregola until al dente, about 20 minutes. Drain and cool under running water;
shake off the excess water,
2. Meanwhile, rub the steaks with the chile powder and season with salt and pepper.
Grill the steaks and the onion slabs over high heat for about 8 minutes, turning
occasionally, for medium-rare meat and tender onions. Let the skirt steaks rest for
about 10 minutes. Let the onions cool slightly, then coarsely chop them.
3. In a large bowl, whisk the lemon juice into the olive oil and season with salt and
pepper. Add the fennel, oranges, arugula, radishes, fregola and grilled onion and toss
well. Thinly slice the skirt steaks across the grain and arrange on plates. Spoon
the tapenade over the steaks, mound the salad alongside and serve.
WINE Juicy grilled skirt steak is a natural partner for the spicy tannins and dark fruit of Cabernet Sauvignon from Napa Valley, where a late harvest after weeks of perfect weather made the 2005 vintage superb. Look for the currant-rich 2005 Hess Allomi Vineyard or the lightly smoky 2005 Truchard Vineyards.


GRILLED SKIRT STEAK SALAD
WHO ORDERS IT Dennis Scholl, a renowned contemporary-art collector and founder of the Miami exhibition space World Class Boxing. His home is a 10-minute drive away from Michael’s.

The skirt steak is killer delicious because the meal is perfectly seasoned and grilled. The fennel adds an incredible, tantalizing crunch."


Shrimp-and-Chorizo Pizza with Escarole and Manchego
ACTIVE: 45 MIN; TOTAL: 2 HR
4 SERVINGS
"I don't know if I invented this combo, but since I don't remember stealing it from anyone, I’II take the credit," says Schwartz of h is ingenious pizza topping of shrimp, escarole, tangy Manchego and spicy chorizo. He gets his chorizo (the firm kind; the soft one would make the pizza too greasy) from Miami’s El Palacio de los Jugos marketplace.
DOUGH
1/2 teaspoon honey
1/2 cup warm water
11/4 teaspoons active dry yeast
11/2 cups bread flour
11/2 teaspoons extra-virgin olive oil, plus more for brushing
1/2 teaspoon kosher salt
TOPPINGS
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large garlic clove, minced
1/2 head escarole, cut into 1-inch pieces (4 cups)
Salt and freshly ground pepper
6 ounces Manchego cheese, shredded (2 cups)
1/2 pound medium shrimp—shelled, deveined and halved lengthwise
11/2 ounces firm chorizo, thinly sliced
1. MAKE THE DOUGH: In a large bowl, dissolve the honey in 2 tablespoons of the
warm water. Sprinkle the yeast on top and let stand until foamy, about 10 minutes.
2. Add the remaining 6 tablespoons of water, then stir in the bread flour, the 11/2
teaspoons of olive oil and the salt until a lumpy mass forms. On a floured work surface, knead the pizza dough until smooth. Transfer to a lightly oiled bowl, cover with
plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
3. Preheat the oven to 500° and set a pizza stone on the bottom of the oven to heat
for at least 30 minutes. On a floured work surface, divide the dough in half and roll
each half into a ball. Flatten each ball into a 6-inch disk and transfer to a large, floured
baking sheet. Cover with plastic wrap and let stand until puffed, about 15 minutes.
4. MEANWHILE, PREPARE THE TOPPINGS:
In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Add the escarole and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.
5. On a floured work surface, roll out 1 disk of dough to an 11-inch round. Transfer to a
floured pizza peel. Lightly brush the edge of the dough with olive oil. Scatter half of the
Manchego over the dough, leaving a 1/2-inch border at the edge, then top with half of
the shrimp, chorizo and escarole. Slide the pizza onto the hot stone and bake for 5 minutes, or until the crust is browned on the bottom, the shrimp is cooked through and
the other toppings are sizzling. Cut the pizza into wedges and serve immediately. Repeat with the remaining dough and toppings.
MAKE AHEAD The pizza dough can be prepared through Step 2 and refrigerated
overnight. Let the dough return to room temperature before proceeding.

Sweet Onions Stuffed with Spiced Lamb
ACTIVE: 30 MIN; TOTAL 1 HR 45 MIN
6 SERVINGS
In his quest to use inexpensive cuts or overlooked types of meat—like ground lamb instead of the rack or the leg-Schwartz created this delectable recipe. He seasons the lamb with cinnamon, sautes it, then stuffs it inside sweet onions, his favorite vegetable ("all chefs love onions," he says), before roasting.
11/2 cups chicken stock or low-sodium broth
1/2 cup dried apricots, chopped
1 teaspoon finely grated lemon zest
6 medium sweet onions (10 ounces each), unpeeled
4 tablespoons unsalted butter
1/2 pound ground lamb
1/2 teaspoon ground cinnamon Salt and freshly ground pepper
3 tablespoons finely chopped mint
3 tablespoons finely chopped flat-leaf parsley
2 tablespoons coarse dry bread crumbs
1/4 cup water

1. Preheat the oven to 400°. In a small saucepan, combine the chicken stock, dried
apricots and lemon zest and bring to a boil.Simmer over moderate heat until the apricots are plump and the liquid is reduced to a few tablespoons, about 10 minutes.
2. Meanwhile, cut the top third off of each onion; reserve the tops. Using a melon bailer
or small spoon, remove the center of each onion, leaving a two-layer shell. Coarsely
chop the centers. Trim off the root ends and stand the onions upright in a medium
baking dish; leave room for the onion tops.
3. In a large skillet, melt 3 tablespoons of the butter. Add the chopped onions and
cook over moderate heat, stirring occasionally, until very soft, about 12 minutes.
Add the lamb and cinnamon, season with salt and pepper and cook over moderately
high heat, stirring occasionally, until the lamb is cooked through and any liquid has
evaporated, about 8 minutes. Remove from the heat. Stir in the apricots and 2 table- spoons each of the chopped mint and parsley. Let cool slightly.
4. Spoon the lamb filling into the onion shells, packing it in tightly and mounding it over the onions. Sprinkle the bread crumbs on top and dot with the remaining 1 tablespoon of butter. Set the onion tops beside the stuffed onions and add the water to the dish. Cover with foil and bake for40 minutes. Uncover and bake for about 20 minutes longer, until the onions are tender and the tops are golden. Let the onions rest for 10 minutes, then sprinkle with the remaining 1 tablespoon each of mint and parsley. Partially cover with the onion tops, transfer to plates and serve.
MAKE AHEAD The lamb-stuffed onions can be baked up to 8 hours ahead. Reheat the
onions before serving.
WINE These sweet-and-savory stuffed onions are addictively delicious, somewhat like the reds of the Languedoc-Roussillon in France; their sweet, rustic fruit and light spiciness pair especially well here. Try the chocolaty 2007 Château d'Oupia Minervois Tradition Rouge or the exotically perfumed 2006 Domaine de Nizas Carignan Vieilles Vignes.


Striped Bass with Caramelized Brussels Sprouts
ACTIVE: 30 MIN; TOTAL: 45 MIN 4 SERVINGS
Schwartz is a firm believer that everything is better with bacon (or some kind of cured pork).That's why he sautes brussels sprouts in pancetta to make them rich and meaty, then serves them alongside striped bass simply pan-roasted with salt and pepper. A tangy lemon aioli completes the dish.
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice Salt and freshly ground pepper One 3-ounce piece of pancetta, sliced 1/4-inch thick and cut into 1/2-inch pieces
1 pound brussels sprouts, halved lengthwise
2 large thyme sprigs, plus 4 small sprigs for garnish
2 tablespoons vegetable oil
Four 6- to 7-ounce wild striped bass or grouper fillets, with skin Sweet paprika, for garnish
1. Preheat the oven to 425°. In a small bowl, whisk the mayonnaise with 2 tablespoons
of the olive oil and the garlic, lemon zest and lemon juice; season with salt and pepper.
2. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over moderate heat until golden and some of the fat has been
rendered, about 4 minutes. Add the brussels sprouts, cut sides down, and the large
thyme sprigs. Cook over moderately high heat, without stirring, until the brussels
sprouts start to brown, about 4 minutes. Transfer the skillet to the bottom third of
the oven and roast for about 10 minutes, until the brussels sprouts are tender and
browned all over; discard the thyme sprigs.
3. Meanwhile, in another large ovenproof skillet, heat the vegetable oil until shimmering. Make 3 shallow slashes in the skin of each bass fillet to prevent curling. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned and crisp, about 4 minutes. Turn the fillets, transfer the skillet to the upper third of the oven and roast for about 4 minutes, until the fish is just white throughout.
4. Transfer the bass to plates, season lightly with paprika and garnish with the small thyme springs. Spoon the brussels sprouts alongside and serve right away with the garlic aioli.
MAKE AHEAD The garlic aioli can be refrigerated overnight.
WINE Most white fish goes better with white or rose wines, but when you add panroasted brussels sprouts and pancetta into the equation, it's time to choose a wine with more heft. Oregon Pinot Noir’s aromatic fruit and moderate tannins make it ideal with this striped bass. Look for the lightly herbal 2007 Erath Oregon or the floral, juicy 2007 Argyle Willamette Valley.


Slow-Roasted and Grilled Spiced Short Ribs
ACTIVE: 1 HR; TOTAL: 4 HR 15 MIN PLUS OVERNIGHT MARINATING
4 SERVINGS
These succulent dry-roasted ribs are Schwartz's alternative to the braised short ribs that are omnipresent on menus these days. "They can get so cloying and heavy," he says. Instead, he rubs short ribs with smoky spices, slow-cooks them in the oven until tender, then throws them on the grill for a few minutes until they're crusty.
2 tablespoons ground ginger
2 tablespoons chile powder
1 tablespoon pimentón de la Vera (smoked sweet paprika)
1 tablespoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
61/2 pounds meaty flanken-style short ribs (see Note)
24 cipollini onions, peeled
2 tablespoons extra-virgin olive oil, plus more for drizzling Hazelnut Romesco Sauce
(recipe follows)
Lemon wedges, for serving
1. In a small bowl, combine the ground ginger with the chile powder, pimentón, garlic, 1 tablespoon each of kosher salt and pepper and the vegetable oil. Rub the mixture all over the short ribs. Transfer the short ribs to 2 resealable plastic bags and refrigerate overnight.
2. Preheat the oven to 325°. Arrange the ribs on a large rack set over a large rimmed
baking sheet. Bake for about 1 hour and 30 minutes, or until most of the fat has been
rendered. Remove the ribs from the rack and set them directly on the baking sheet.
Cover with foil and bake for about 2 hours longer, or until tender. Let cool slightly, then
discard the bones and trim any gristle, keeping each piece of meat intact.
3. Increase the oven temperature to 425°. On another large rimmed baking sheet,
toss the cipollini onions with the 2 tablespoons of olive oil. Season the onions with
salt and pepper and roast for about 15 minutes, or until golden brown and tender.
4. Light a grill or preheat the broiler. Drizzle the ribs with olive oil and grill over high
heat for about 2 minutes per side, or until nicely charred. Transfer to plates and serve
with the roasted onions, Hazelnut Romesco Sauce and lemon wedges.
NOTE Flanken-style short ribs are sliced 1/2 inch thick across the third or fourth ribs. MAKE AHEAD The short ribs can be prepared through Step 2 and refrigerated overnight. Let the meat return to room temperature before proceeding.
WINE Schwartz's smoky slow-roasted ribs have a luscious depth of flavor that needs a substantial red as a partner. There are a lot of good options, and one of the best is an old-vines Monastrell from one of Spain's up-and-coming wine regions—these tend to offer great value, especially given how much flavor they deliver. Two great choices are the plummy 2006 Casa Castillo and the spicy 2007 Bodegas Carchelo.


Hazelnut Romesco Sauce
TOTAL: 30 MIN
MAKES ABOUT 11/2 CUPS
For this accompaniment to his spiced short ribs, Schwartz prepares his own version of the classic Catalan red pepper sauce. He thickens it with sourdough bread, which adds a pleasant tang.
1 small red bell pepper
1 tablespoon unsalted butter
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup cubed sourdough bread (1/2 inch)
2 tablespoons sherry vinegar
1 tablespoon tomato paste
1 large garlic clove, minced
1/2 cup skinned roasted hazelnuts, chopped Salt and freshly ground pepper
1. Roast the red bell pepper directly over a gas flame or under a preheated broiler,
turning, until charred all over; let cool. Discard the charred skin, stem and seeds. Coarsely chop the bell pepper.
2. In a medium skillet, melt the butter in 1 tablespoon of the olive oil. Add the bread
cubes and cook over moderate heat, tossing, until crisp, about 3 minutes. Let cool.
3. In a food processor, combine the roasted pepper, toasted bread cubes, sherry vinegar,
tomato paste, garlic and hazelnuts and puree. With the machine on, slowly pour in
the remaining 1/4 cup of olive oil. Season the romesco sauce with salt and pepper.
MAKE AHEAD The romesco sauce can be refrigerated for up to 3 days. Let return to
room temperature before serving.


Milk-Chocolate Cremoso with Espresso Parfait
ACTIVE: 1 HR; TOTAL: 1 HR 15 MIN PLUS 4 HR CHILLING
10 SERVINGS
Although Miamians are assumed to be too bathing-suit conscious to indulge in dessert, this decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil is one of the best-sellers at Michael's. “Some people are like, ‘Whoa...olive oil and chocolate?’” says Schwartz. "But the olive oil reinforces the richness of the cremoso. As if you need any more richness."
CREMOSO
2 cups heavy cream
1/3 cup granulated sugar
5 large egg yolks
1 pound good-quality milk chocolate, chopped
ESPRESSO PARFAIT
2 cups heavy cream
1/2 cup confectioners’ sugar
1 tablespoon strong-brewed espresso, cooled
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
5 thin slices of white sandwich bread, halved diagonally and crusts trimmed
1/2 cup roasted hazelnuts, chopped Extra-virgin olive oil, for drizzling

1. MAKE THE CREMOSO: In a saucepan,heat the cream with the granulated sugar
until hot to the touch. In a bowl, whisk the egg yolks. Gradually whisk in 1 cup of the
hot cream. Scrape the mixture into the saucepan and cook over moderate heat,
whisking, until slightly thickened, 3 minutes. Remove from the heat. Add the chocolate
and let stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and
refrigerate until very cold, at least 4 hours.
2. MAKE THE ESPRESSO PARFAIT: In a bowl, beat the cream with the confectioners’ sugar, espresso and vanilla until firm. Spoon the cream into ten 1/2-cup ramekins and freeze until firm.
3. Preheat the oven to 350°. Butter the bread on both sides. Toast on a baking sheet
for about 8 minutes, or until golden.
4. Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and
drizzle lightly with olive oil. Serve the espresso parfait and toast on the side.
MAKE AHEAD The cremoso can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to 1 week.


Chocolate-Peanut Butter Brownie Banana Splits
ACTIVE: 45 MIN; TOTAL: I HR PLUS 2 HR COOLING
8 SERVINGS, PLUS 10 BROWNIES Michael’s Genuine Food & Drink’s pastry chef, Hedy Goldsmith, created this stupendous dessert, in which fudgy peanut butter brownies get topped with bananas caramelized in dulce de leche and served with scoops of vanilla ice cream, whipped cream and her house-made peanut brittle.

BROWNIES
11/2 cups sugar
1/2 cup all-purpose flour
11/2 teaspoons baking powder
11/2 teaspoons kosher salt
1 pound bittersweet chocolate, coarsely chopped
2 sticks unsalted butter
4 large eggs
1/2 cup sour cream
2 teaspoons pure vanilla extract
1 cup natural peanut butter

BANANA SPLITS
1 cup dulce de leche
4 firm but ripe bananas, split lengthwise and halved crosswise Vanilla ice cream, lightly sweetened whipped cream and crushed peanut brittle, for serving
1. MAKE THE BROWNIES: Preheat the oven to 325°. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. In a small bowl, whisk the sugar, with the flour, baking powder and salt.
2. In a saucepan, stir the chocolate and butter over very low heat until melted; let cool
slightly. In a large bowl, whisk the eggs with the sour cream and vanilla. Whisk in the dry ingredients, then the melted chocolate mixture. Transfer 2 tablespoons of the batter to a small bowl and stir in the peanut butter.
3. Scrape the batter into the prepared baking pan and dollop the peanut butter over
the top. Swirl in the peanut butter, but don’t overmix. Bake the brownies for 45 minutes,
or until risen and the top is lightly cracked and glossy; the brownies will still be jiggly.
Transfer the pan to a rack to cool, then refrigerate until the brownies are chilled, at least 2 hours. Cut into 18 rectangles.
4. MAKE THE BANANA SPLITS: In a large skillet, melt the dulce de leche over moderate heat. Add the bananas and cook, turning occasionally, until heated through, about 3 minutes. Set 8 brownies on individual plates and top with the bananas and dulce de leche. Spoon the ice cream and whipped cream alongside, top with the crushed peanut brittle and serve.
MAKE AHEAD The brownies can be tightly wrapped in plastic and refrigerated for up
to 1 week or frozen for up to 3 months.