Audio By Carbonatix
Only the local muckety-mucks (and, of course, some of us
hungry, hardworking media folk) are invited to tonight’s private grand opening
at the new Angelique Euro Café in Coral Gables, but thanks to chef LeRoy Bautista’s generosity,
you can make one of his signature dishes at home and pretend you’re
important. (Hey, now — we know you’re important. We just like to keep you humble.)
Or, of course, you can always head over for lunch today or
dine there any other time this week. Or the week after. Or any other freakin’
time you crave some of Bautista’s neo-classic European favorites that take your
tongue on a trip around Spain, France, Italy, and Belgium.
Try what you like, but be sure to pair it with the owner’s wine recommendation: a 2008 Algareiro
Albarino Rias Baixas from Galicia.
Branzino With Garbanzo Frito
Serves 4
Garbanzo Frito
1 Tbsp olive oil1 medium yellow onion, chopped1 medium red pepper, chopped3 garlic cloves, minced1 small diced tomato1 Tbsp capers¼ cup julienned baby spinach2 cans (15 oz each) garbanzos (chickpeas), drained well2 oz good white wine1 Tbsp unsalted buttersalt and pepper to taste pinch of oregano
Method: In a sauté pan, heat oil and add the onions and peppers until the onions are translucent. Add garlic cloves and tomatoes and then sauté well. Add wine; cook until almost evaporated. Add garbanzos and all remaining ingredients. Heat through. Finish with the butter and set aside.
Poached Sea Bass
4 – 6 oz fillets of sea bass or mild white fish½ cup olive oilsalt and pepper to taste
Method: Preheat oven to 450⁰ for about ten minutes while you rub fish with salt, pepper, and oil. Place in a shallow roasting pan with remaining oil and bake for 20-25 minutes or until the edges of the fish are golden and crisp. Serve over garbanzo frito and drizzle some of the poaching oil over fish.
