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, Danny Trace from Cafe Adelaide prepares lacquered duck and stuffed quail.

Click here for Chef Danny Trace's Profile

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Danny Trace from Cafe Adelaide prepares shrimp & tasso corndog and grilled snapper.

Click here for Chef Danny Trace's Profile

Shrimp & Tasso Corndog

Ingredients:
20 ea 10/15 shrimp peeled with tails on.
20 each 1/2 bamboo skewers
Salt and black pepper to taste
Starting with the tail end, skewer shrimp and season.