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 Sierra Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael Jacobsen from Rockwater & Murphy's Irish Pub prepares roasted chicken and soup.

Butternut Squash and Apple Soup
2 Tbl. Sweet cream butter
12 oz. Butternut squash peeled, seeded and chopped
2 medium Green apples peeled, cored and chopped coarse
1 medium White Onion chopped
1 tsp. Thyme
1 tsp. Rosemary
1 tsp. Oregano
1 Qrt. Chicken stock
Minced Chives
4 oz. Heavy Cream
4 slices of Brie
2 sliced good quality Bread
Olive oil

Sauté first 6 ingredients in a medium size stock pot.

In this episode of Sun Ray Grill, sponsored by DCS by Fisher & Paykel, Chef Dana Deutsch from Sun Ray Grill prepares Caiman Island Chicken, Tacos and Guacamole.

Click here for Chef Dana Deutsch's Profile

Bacon Chicken with Guava Sauce

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Miguel Blasini from Hot Tin Roof prepares Hot Tin Paella and Scallop Ceviche.

Click here for Chef Miguel Blasini's Profile

Hot Tin Paella

INGREDIENTS:

6 cups chicken stock
1/4 cup evo
8 skinless, boneless chicken thighs
1 cup frozen sweet peas
Salt and ground pepper
3 chorizo sausages
2 medium onions
3 bell peppers

Chef Tim Creehan's recipe for Smoked Spicy Wings using Cajun Spice and Mesquite Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

30 chicken wings
1/2 cup Mesquite Grill Plus
1/2 cup Cajun Spice Grill Plus
Traditional condiments

Procedure

Chef Tim Creehan's recipe for Mesquite Grilled Chicken with Feta Cheese Corn Salsa using Mesquite Spice Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

4 (7 oz) skinless, boneless chicken breasts
4 tbsp Mesquite Grill Plus
1 diced red onion
1 cup corn, cut off the cob
1 diced tomato
1 finely diced jalapeno pepper
1/2 bunch finely chopped cilantro
1 cup crumbled feta cheese

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chuck Subra from La Cote Brasserie prepares grilled lobster & BBQ shrimp.

Click here for Chef Chuck Subra's Profile

BBQ Shrimp & Goat Cheese Stone Ground Hominy Grits
Serves 4 people

Goat Cheese Stone Ground Hominy Grits:
1/2 cup Stone Ground Grits
1 cup Heavy Cream
1 cup Water
1 tbsp Chopped Garlic
1 tsp Red Pepper Flakes

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, owner Steven Perrault and Kitchen Manager Daniel Knight prepare chicken wings, an O'Brady burger, and a Watterson sandwich.

The Watterson Roast Beef Sandwich

Beef 'O Brady's Garlic Roast beef
Swiss Cheese
Mayo
Lettuce
Tomato
Onion
Pickle slices
Rye bread

The O’Brady Burger

Beef’s burger 8oz
O' Brady Seasoning
Provolone cheese melted
Mayo Lettuce
Tomato
Onion
Pickle slices
Toasted bun

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Jim McManus from Emerald Grande prepares glazed chicken and brie cheese torte.

Click here for Chef Jim McManus' Profile

Florida Orange Tarragon-Glazed Chicken

Ingredients

4 each fresh chicken halves (de-boned except small wing drumette and leg bone, skin on)

Marinade

1qt. fresh squeeze Florida Orange Juice

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares fried chicken and collard greens.

Southern Fried Chicken

3 eggs
1/3 cup hot water
3 cups self rising flour
2 teaspoons ground black pepper
Kosher salt
Fresh ground black pepper
Granualted garlic
1 whole chicken cut into pieces
1/2 gallon canola oil for frying

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is slightly orange.

Pre heat the oil in a heavy pot no more than half full to 350 degrees.