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Issue link: https://digital.miamilivingmagazine.com/i/49177
FOOD ingredients, except crab, lobster, breadcrumbs in a large bowl, mix well. Carefully fold in the crab & lobster, making sure to not break up the meat. Refrigerate mixture for 2 hours. Portion into 2½ ounce cakes and dust with panko. Heat a couple tablespoons of oil in a large skillet over medium heat. Cook for 3 to 4 minutes on each side, until golden brown. Remove from pan & drain on paper towels. Repeat using new oil. Sweet Miso Dipping Sauce 3 oz. white miso paste 1½ oz. sugar 1 oz. mirin 1 oz. sake Add ingredients to a medium saucepan. Stir over medium heat for 10 minutes. Miguel Aguilar, Executive Chef Wynwood Kitchen & Bar 2550 N.W. 2nd Avenue, (Miami's Wynwood Arts District) (305) 722-8959 wynwood kitchenandbar.com. Miguel Aguilar, after a nationwide search for a creative new executive chef, was appointed to helm the kitchen at Goldman Properties' artistic Miami brasserie, Wynwood Kitchen & Bar (WKB), in the summer of 2011, by co-owners Jessica Goldman Srebnick, and her partner and dad, Tony Goldman. Born in Venezuela, Chef Aguilar comes to WKB from Philadelphia, where he served as executive chef at Doug Rodriguez' Alma de Cuba; catering chef for the venerable Stephen Starr and opening chef for El Rey Restaurant, dazzling Philadelphians with his vibrant Nuevo Latino flair. In addition to introducing new specialties to WKB, Aguilar has revised some of the menu's popular signature dishes, incorporating subtly layered Latino flavors. "Working with fine ingredients and making each dish vibrant and memorable, is what I'm about," says Aguilar. Miami Living: You recently changed direction of the menu items so customers can mix and match items representing a global Latin flavor experience that enhances classic American dishes. During the holiday season, what items would you mix and match for your personal meal, and why? Miguel Aguilar: I would mix and match the roasted mushrooms; roasted beets with blue cheese, orange segments and a champagne honey vinaigrette and the grilled churrasco with black beans, topped with scallions. I would serve these dishes because of the warm, comforting feeling that they provide. It would be an ideal meal for the holidays. ML: What are the four main ingredients that every kitchen should have on hand during the holiday season and why? MA: For the winter holidays - star anise, cinnamon, coriander, and cilantro. The spices would bring seasonal flavors to any meat you may want to braise, and then finish with fresh herbs. ML: Do you have any particular menu item for the holiday season that you brought with you from your experience in Philadelphia that you think will be most popular during the holidays in Miami? MA: I think my Venezuelan chicken salad, which is usually served during Christmas, and one that we would often bring to friends' houses, would be great here in Miami, since there is such an eclectic mix of Latins. Ensalada de Gallons Navideña (Serves 4) Ingredients 3 chicken breasts 1½ lbs. carrots, peeled & chopped small 1 lb. potatoes, peeled & chopped small 2 cups green peas (frozen) ¾ lb. Spanish onion, small dice 2 cups mayonnaise 1 cup sour cream 1 Tbs. white vinegar 1 tsp. mustard ½ tsp. sugar 2 eggs hard boiled, separated and chopped up In small pot place enough water to submerge and boil the chicken breast in salted water. Let chicken breast cool, then pull apart & shred. Boil carrots and potatoes, till al dente, place in cold water with ice. The veggies will finish cooking as they cool. Combine all ingredients, and garnish with parsley leaf. Paula DaSilva, Executive Chef 1500°, Eden Roc Renaissance 4525 Collins Avenue (305) 674-5594 1500degreesmiami.com Paula DaSilva became a chef with a household name after appearing on the FOX reality show Hell's Kitchen with Gordon Ramsay. After the show came to a close, she was named "Best Celebrity Chef" in the Broward/Palm New Times 2009 Best Of issue. Paula has received a list of awards including the honor in 2009 as one of Broward County's "40 Under 40" by Gold Coast magazine. In October 2010, she took the helm as executive chef at 1500°, the chic new farm-to-table eatery located in Miami Beach's beautifully renovated historic hotel, the Eden Roc Renaissance and was voted "Best New Steakhouse" by Miami New Times and since opening has been featured in a slew of high-profile publications including Food & Wine and W Magazine, among others. Miami Living: What would you say is your most successful pairing of unusual flavors that you use when preparing a holiday meal? Paula DaSilva: I'm a bit of a purist, so I tend to keep my flavor profiles more traditional at this time of year… Even if it's an oven roasted turkey, I want it to be the best, juiciest, most killer bird on the planet. ML: What is your idea of a perfect Christmas meal, from the appetizer, to the entrée and dessert, and ideal beverage to accompany it? PD: You want everything to work in symphony… A homerun appetizer is a great soup. The Butternut Squash Soup is a best- seller at the restaurant. For the main course —a beautiful whole fish with rustic potatoes, fresh roasted root vegetables. To keep the flavors of fall/winter but not make the meal too bulky, I like purees with my proteins – i.e. a parsnip puree instead of potatoes. It delivers great flavor, less calories and is not as filling. A perfect dessert would be a homemade apple turnover or a cobbler with seasonal fruit and a scoop of ice cream. Pair your wines carefully, a nice crisp white for fish and for braised dishes you can't beat a robust Cab. Autumnal beers are also a good way to mix it up. ML: The main focus at 1500°, is to work closely with local farmers– how does this apply to holiday meals? PD: Miami chefs have it pretty good as a great deal of what we have in season comes to fruition during the winter. Whenever possible, I use local product in my food, from the veggies to proteins. Butternut Squash Soup with Maple Creme Fraiche and Fried Leeks (Makes 4 Servings) Ingredients (Soup) 1 medium butternut squash (peeled, seeded, and chopped; approx. 2 lbs. of flesh) 2 Tbsp butter 2 yellow onions (chopped) 2 leeks (chopped white part) 6 cups chicken stock 4 Tbsp molasses 2 Tbsp garlic (chopped) 1 cup heavy cream 1 tsp. cloves (ground) 1 tsp nutmeg (ground) Salt and pepper to taste Sauté onions and leeks with the butter in a small stockpot until soft. Add the chopped garlic and lightly sauté. Add molasses and squash flesh. Cook for 2 more minutes. Add the chicken stock. Bring to a boil. Lower the heat and simmer until the pumpkin is cooked. Add the cream and bring the soup back to a boil. Season, with the clove, nutmeg, salt, and pepper. Blend the soup in your bar blender, strain, and reserve. Soup will keep in fridge for up to 5 days. (Maple Creme Fraiche) 1 cup creme fraiche (use sour cream for substitute) 1/4 cup maple syrup Whisk together with a touch of water to achieve the consistency of heavy cream. Keep the cream in a squirt bottle until needed. For fried leeks garnish: Thinly slice the green part of the leeks left over from above. Fry the leeks in 1/2 cup of vegetable oil in a small pot on medium high heat till lightly browned. Remove the leeks and drain on a paper towel. Season with salt. Ladle into serving bowls and drizzle the cream over it. Place the fried leeks on top. ML MIAMI LIVING 31