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TASTE OF THE TOWN W Y N W O O D K I T C H E N & B A R ' S P A N - S E A R E D S N A P P E R WIT H C O R N S A L S A SERVES: 4 4 filets fresh snapper 8 ears corn, with husks 4 oz. red onion, diced small Miguel Aguilar, executive Chef, 1 lb. red peppers, cleaned, diced small Wynwood Kitchen & Bar 1/2 bunch cilantro, chopped 1/4 cup olive oil (for salsa) Miguel Aguilar's passion for food was 1/2 cup olive oil (for roasting corn) ignited when he worked as a farmers' Juice of 2 lemons market tour guide in his home country, Salt & pepper to taste Venezuela. The vibrant produce beck¬ Parsley, shaved fennel, and additional cilantro and red onion for garnish oned him and he began putting his own twists on classic Latin dishes. He later Preheat oven to 350° F. Pull back husks from corn, but leave husks attached moved to the U.S. to pursue a degree in to the stems. Remove silk and discard. Brush each ear of corn with olive oil. culinary arts. Now, Aguilar serves Glob- Push husks back over corn and wrap each ear individually with aluminum foil. al-Latino inspired small plates meant to Place corn on a baking sheet and roast in the oven for 30 minutes. The corn be mixed and matched while enjoying will begin to brown. Remove corn from the oven and let cool for about 10 min- the scenic street art and sophisticated utes. Remove the niblets from each ear. For the corn salsa, mix all ingredients cocktails that have made Wynwood together (except for snapper and garnish) and season with salt & pepper to Kitchen & Bar a Miami hotspot. taste. Pan sear snapper filets, skin side down. Then flip onto other side and cook lightly. Place snapper over corn salsa and garnish with a bit of shaved fennel, minced red onion, parsley and cilantro. Kono Sauvignon Blanc 2011, New Zealand $14.99 per bottle / $179.99 per case of 12 Kono is the Maori word for food basket. The Kono Sauvignon Blanc from New Zealand elegantly explodes with a melange of tropical fruits, a touch of peach, and bursts of a newly picked fresh, crisp green apple. The finish is long and refreshing, with a kiss of dryness. To inquire, please contact Nora Adler at WineAfterDark@aol.com. 26 S E P T E M B E R / O C T O B E R 2012 S O U T H F L O R I D A L U X U R Y G U I D E . C O M


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