Recipes

March 30, 2011

South Florida Food and Wine Weekend Kitchen with Chef Khaled Ibrahim of Bizcaya, Ritz Carlton Coconut Grove

Chef Khaled Ibrahim is the new chef at Bizcaya within The Ritz-Carlton Coconut Grove and with a new chef comes a new menu; Chef Ibrahim has revamped Bizcaya’s menu with Mediterranean influences, enhancing food’s natural flavors without overwhelming it with thick sauces or overdone spices; he has shared one of his new salad items with us today. I made Chef Ibrahim’s Catch Salad this past Sunday for friends and paired it with the 2008 Flora Springs Chardonnay, Napa Valley.

The salad is beyond easy to make, if you can read you can make this dish, and it’s so impressive, a nice “catch-all” dish. The Flora Springs Chardonnay has a lot of tropical fruit on the nose; pretty perfume but don’t let that fool you, on the palate, a good balance of fruit, sugar and acidity, a nice compliment to this salad. This wine retails for under $20.

Bizcaya’s Catch Salad

Ingredients:
Lump blue crab meat 3oz.
Avocado (Large dice) 1.5oz.
Arugula 2oz.
Frisee (cleaned and separated) 2oz.
Heirloom Tomatoes (quartered) 3ea.
Fresh Mozzarella (diced) 1.5oz.
Fried plantains (sliced/fried/seasoned) 4ea.
Lime vinaigrette 1.5oz.
Parsley, pinch

Preparation:
In a large bowl add crab, avocado, frisee, tomatoes, mozzarella, arugula, and toss lightly with lime vinaigrette. On the salad plate place the freshly fried plantains and put the salad mixture on top of the plantains. Try to create height and good mixture of color.

Bizcaya, Ritz Carlton Coconut Grove 2700 Tigertail Avenue, Coconut Grove (786) 470-3400

 







 
 

 
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