In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Dan Pettis from Boatyard prepares roasted chicken, cheese crotstinis, and eggless caesar salad.
In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Yoshie Eddings from Harbor Docks prepares sushi, fried shrimp, and tuna salsa.
Tuna Salsa
5oz. #1 sushi grade fresh tuna, diced to bite size
1 large tomato, chopped
1/2 cup yellow pepper, chopped
1/4 cup red pepper, chopped
1/4 cup red onion, chopped
1/4 cup green onion, chopped
Cilantro to taste, chopped
Jalapeno pepper to taste, chopped
2 tsp garlic, minced or chopped
1/2 lime
1/2 cup rice vinegar
1/4 cup water
1 tbsp mirin (cooking sweet sake)
1 tbsp sugar (or splenda)
In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Tim Kinderman from Schooners prepares a BBQ Po Boy and Matanzas Salad.
New Orleans BBQ Oyster Poboy
8 each oyster
5oz flour
Fryer
3oz Crystal Brand Hot Sauce
2 strips of cooked bacon
3oz lettuce
3 slices tomato
2 oz blue cheese dressing
6-8 inch PoBoy bread
Fry Oyster and toss in crystal hot sauce
Add lettuce, tomato and Blue Cheese dressing to PoBoy Bread
Add bacon and top with Oysters
In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chefs Tim Creehan and Dan Pettis prepare ostrich steak and bibb salad.
Bibb Salad
1/2 cup unsalted butter browned
2 tbl rice vinegar
2 cloves garlic
salt and pepper to taste
1 head bibb lettuce
6 ea strawberries
4 tbl goat cheese
2 tbl pecans toasted
Quarter potatoes and season with olive oil, salt and pepper, begin cooking potatoes while preparing salad.
Cook potatoes at 475 degrees.
While potatoes are cooking make the vinaigrette
In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chefs Konrad Jochum and Dan Pettis from Boatyard prepare surf and turf.
GRILLED OSTRICH
1 LB OSTRICH
½ CUP MOJO
½ CUP BITTER ORANGE
1 TBSP COFFE SEASONING
1.MARINATE OSTRICH FILET IN MOJO AND BITTER ORANGE FOR 10 MIN.
2. SEASON WITH COFFE SEASONING AND GRILL FOR 2 MIN ON EACH SIDE.
3.DO NOT COOK PAST MEDIUM RARE.
4. KEEP WARM FOR 4 MIN.
5. SLICE AGAINST THE GRAIN.
CRANBERRY BROTH:
1 CUP WHOLE CRANBERRY SAUCE
½ CUP CHICKEN BROTH
DASH BLACK PEPPER
DASH SEA SALT
In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chad Robinson from Fosters Wine Estates discusses Beringer Wines while Host Tim Creehan prepares the recipes of Beringer Corporate Chef, David Frakes: Red Lentil-Crusted Halibut and Sausage, Pepper, & Onion Skewers.
Sausage, Pepper, and Onion Skewers
8 mild sausages, such as sweet Italian
3 large yellow, orange, or red bell peppers, sliced into 3/4-inch wedges
2 small yellow onions, cut into 1/2 –inch wedges
2-4 tablespoons olive oil
Salt and pepper to taste
8 metal or wooden skewers
In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chad Robinson from Fosters Wine Estates discusses Beringer Wines while Host Tim Creehan prepares the recipes of Beringer Corporate Chef, David Frakes: Grilled Lamb Chops with Tomato-Chimichurri Sauce and Crab & Corn Soup.
INGREDIENTS:
Tomato-Chimichurri Sauce:
4 garlic cloves
1 cup fresh Italian parsley, loosely packed
1 cup fresh cilantro, loosely packed
1/2 cup fresh basil, loosely packed
1/2 cup ripe tomato, peeled, seeded, and chopped
2 teaspoons tomato paste
In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chefs Stuart Kemp and Chris Otten from Nine One Five prepare Tuna Dome and Seared Key West Pink Shrimp.
In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares BBQ baby back ribs, three cheese macaroni, and homemade cole slaw.
In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares classic egg nog, pumpkin bisque, and seared duck breast.
