In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, chef Danny Trace from Commander's Palace prepares tuna and shrimp.

Click here for Chef Danny Trace's Profile

Opal Basil Yellowfin Tuna Roll

2oz. Yellowfin Tuna (cut in 1/2 oz. pieces and lightly pounded for carpaccio)
4oz. Yellowfin Tuna (cut in 1oz. strips)
1/2 ea. Mirliton (fine julienne)
1/2 ea. Carrot (peeled and julienne)
1/2 ea. Napa cabbage (julienne)
1/2 ea. Cucumber (peeled and stripped for ribbons)

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tory McPhail from Commander's Palace prepares speckled trout and oysters.

Oyster & Absinthe

32 large gulf oysters
1 pt cream – reduced by ½
2 oz bacon, diced
1/2 oz caviar
4 sprigs tarragon
2 shallots, brunoise
1 artichoke, roasted, cleaned and diced
1 oz whole butter
4 oz absinthe, Herbsaint, or Pernod
Salt and white pepper to taste

Method: