Ages ago I attended a wine dinner cooked by noted Miami restaurateur Norman Van Aken. The main course was his version of the traditional Cuban/Spanish dish Ropa Vieja – and it was a memorable experience. His vision was to upscale the comfort and to make new beloved favorites. Ropa Vieja literally means old clothes. The idea is that the shreds and tatters of beef resemble shredded clothing. I only attempt this dish in the summer when corn is fresh and sweet. It works well for