Executive Chef David Moscoso of New Smyrna Beach’s Third Wave Cafe & Wine Bar, demonstrates how to make his Chef’s Choice: African Pompano with Yukon Gold potatoes, broccolini and a cherry heirloom tomato rock shrimp butter sauce.
1 ounce olive oil blend
6-7 ounces of pompano
Set stove to medium-high flame. Add olive oil to an 8-10-inch saute pan. Once oil is hot, place fish in the pan. Cook each side until done, typically 3 to 4 minutes on each side depending on thickness.
3 ounces cherry heirloom tomatoes
1 ounce spring onion or scallions
1 tablespoon fresh chopped parsley
1 ounce olive oil
1 pinch of pepper flakes
1 ounce of honey
2 ounces of small rock shrimp
1 tablespoon minced garlic
1 tablespoon butter
Heat an 8-10-inch saute pan on a medium to medium high flame or medium high setting if not using gas. Once the pan is heated, add olive oil. When the oil is hot, add garlic and pepper flakes and saute both for about a minute. Add rock shrimp and saute for about another minute. Shrimp cooks very fast, so be careful not to over cook.
In the same pan, add the cherry heirloom tomatoes, parsley and scallions. Finish sauteing them until well blended — approximately another minute then turn off. Remove pan from heat, immediately add butter and honey. Stir butter and honey into sauce using a fork or tongs.
Florida Yukon Gold mashed potatoes (makes two servings)
2 pounds Yukon Gold potatoes
2 tablespoons butter
1 cup warmed milk/cream
1/2 tablespoon salt
Start by adding the potatoes to a medium-size stock pot with enough water to cover the potatoes about an inch. Add salt to the water. Bring the water to a boil and let simmer for approximately 15 to 20 minutes or until potatoes are tender all the way through. Piercing the potato with a fork is a good judge of readiness.
Remove potatoes when done, drain hot water. In the same pot add butter and one cup of warmed milk. Blend the mixture with a household blender until smooth for typically about 1 to 2 minutes. Adding more milk or butter by preference can yield a smoother mashed potato.
4 ounces broccolini
1/2 teaspoon garlic
1 ounce blended oil
Get a small stockpot of water boiling. Once the water comes to a boil, place broccolini directly into the boiling water for about 2 to 3 minutes. Remove from boiling water and place the hot broccolini directly into a ice bath to stop the cooking for about 3 to 5 minutes. Once chilled remove from the ice bath.
When finishing the broccolini for time of plating, heat up pan to medium high, add blended oil. When oil is hot, add minced garlic. Saute for 1 minute, then add broccolini and a pinch of salt. Turn down to medium and cook to desired crispness or done.