Cuban Red Snapper with Dessert Specialties

Victor Bock/Katie Gaffney

Red Snapper

• 2 each Red Snapper fillet, approx. 6 oz, skin on)
• 2 tb whole butter
• s/p to taste
• 1 cup Pioppini mushroom

Clear the fillet, removing all scales. Score the skin side with 2-3 cuts. Melt butter in pan over medium-high heat. Season fillet with salt, pepper. Sear skin side down for 45-8 minutes until skin is crisp. Turn and cook flesh side 3-5 minutes until firm

Poblano-Coconut Sauce

• 3 each Poblano peppers, grilled, peeled, seeded
• 3 oz coconut milk
• 1 oz heavy cream
• 1 ts lime juice
• 2 ts cilantro
• 1 tb corn syrup
• S/p to taste

Combine all ingredients in blender. Blend until smooth. Keep at room temperature.

Lobster and Plantain Mufongo

• 2 tb butter
• 3 each ripe plantain
• ½ each white onion, minced
• 2 tb minced garlic
• 4 cup chicken / lobster / vegetable stock
• s/p to taste
• pinch sugar
• pinch cinnamon
• 2 ts fresno chili pepper, minced
• lime zest, to finish
• 3 oz lobster, diced
• 2 each scallion, greens, minced

Sauté the onions, garlic in melted butter. Add diced plantain, cook for 8-10 minutes. Add stock of choice. Simmer, stirring regularly, until the plantain can me mashed with a fork. Add remaining ingredients, adjust seasoning.

Mango-Pickled Red Onion Salad

• 1 each mango, julienned (mandolin)
• 1 each red onion, thin sliced
• 1 each lime, zested / juiced
• 1 tb toasted-sliced almonds
• 1 tb red bell pepper, julienned
• Pinch red pepper flake
• 4 tb cilantro
• ¼ cup greens
• 1 oz olive oil
• s/p to taste

Combine all ingredients in mixing bowl. Allow to marinate for 1—15 minutes, adjust seasoning, and serve.

Espresso Cake Pops

• Dark chocolate 170g
• Butter 113g
• Sugar 149g
• Salt ¼ teaspoon
• Espresso powder 2 teaspoon
• Vanilla extract 1 teaspoon
• Eggs 3 ea
• Cocoa powder 43g

Cream the butter and sugar together, add the eggs one at a time until light and fluffy
Add vanilla, red food color, and cocoa powder. Cream until completely mixed in taking care to scrap down the bowl very well
Sift the remaining dry ingredients and add to the butter mixture alternating with the buttermilk
Add the vinegar last
Divide evenly between the oiled cake pans and bake at 350 degrees

Red Velvet Cake

Cream Cheese Frosting

Cream the cream cheese, when completely smooth add the butter
Once cream cheese and butter are completely smooth add the sugar, salt, vanilla extract, and scraped out vanilla bean seeds and paddle until homogenous