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TASTE OF THE TOWN A JOY WALLACE’S PAN-SEARED SNAPPER WITH SWEET AND SOUR EGGPLANT ESCABECHE & PATATAS BRAVAS SERVES: 10 Elgin Woodman Corporate Executive Chef A JOY WALLACE CATERING, DESIGN & SPECIAL EVENTS 305.252.0020 AJOYWALLACE.COM Chef’s Contact Info: 8501 SW 129TH TERRACE, MIAMI     : @ajoywallace FOR SNAPPER AND EGGPLANT ESCABECHE 5 oz. Japanese eggplant 2 oz. red pepper 3 oz. red onion 2 garlic cloves, slivered 2 tbsp. raisins/currants 2 tbsp. sherry vinegar 2 oz. extra virgin olive oil 1 tbsp. chopped Italian parsley 1 scallion, sliced 10 snapper filets Salt & pepper FOR PATATAS BRAVAS 1-1/2 lb. fingerling potatoes 1/2 lb. Vidalia onion, cut in strips 2 tbsp. olive oil 1/4 lb. Spanish chorizo, sliced 2 oz. piquillo peppers, diced 1 tbsp. chopped chives Dice eggplant, red pepper and red onion to 1/4–1/2 inch cubes. Lightly sauté garlic with red peppers, then add the eggplant and red onions. Season with salt and pepper. Add raisins and sherry vinegar. Remove from the heat. Coat lightly with extra virgin olive oil. Allow flavors to marinate (24 hours recommended). Season snapper with salt and pepper. Pan sear over high heat. Transfer onto a deep dish or a plate. Mix parsley and scallions into the marinated vegetables and place over the fish. This can be served at any temperature. For Patatas Bravas, boil fingerling potatoes until tender. Drain and cut in half. Set aside. In sauté pan over medium-high heat, sauté Vidalia onion in olive oil. Add chorizo and piquillo peppers. Cook until chorizo releases its flavor, 2–3 minutes. Add the cooked fingerling potatoes to the pan and toss. Season with salt and pepper. Finish with chopped chives or scallions. Serve under the snapper and eggplant escabeche. Montes Cherub Rosé of Syrah, Chile, $21.99 This exotic expression of Rosé meets the flavor demands of the recipe. Voluptuous to the mouth, with tantalizing hints of spice, tart fruit and citrus, coupled with a rich long slightly dry finish, the effect is a stellar dance with the fish, vegetables, condiments, and the meat. True elegance. Nora Adler, WineAfterDark@aol.com 42 september/october 2014 southfloridaluxuryguide.com


SFLuxury_SeptNov2014
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