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, Chef Luis Pous from Little Palm Island and Chef Tim Creehan prepare Tobacco Wrapped Grilled Snapper.

Click here for Chef Luis Pous' Profile

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel,Chef Joshua Flick of Hemingway's Island Grill in Pensacola, FL shows us how to make Island Rum Glazed Salmon & Scampi Shrimp Pasta.

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.

Click here for Chef Tim Creehan's Profile

BBQ Ribs

Danish Baby Back Ribs (or ribs of your choice)
Grill Plus Mesquite Marinade
BBQ Sauce

Chef Tim Creehan's recipe for Chargrilled Lemon Pepper Grouper using Lemon Pepper Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

4 7-8 oz yellowfin grouper fillets
8 tbsp Lemon Pepper Grill Plus
Steamed rice

Procedure

Chef Tim Creehan's recipe for Blackened Redfish using Cajun Spice Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

Serves 2

2 7-8 oz boneless redfish fillets
2 tbsp Cajun Spice Grill Plus
1 tbsp finely chopped chives
1 cup white or dirty rice

Procedure

Chef Tim Creehan's recipe for Cedar Plank Roasted Salmon using Original and Lemon Pepper Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

4 (14") cedar planks
1 (3 lb) side of fresh salmon
3 cups chicken stock
1 tbsp lemon juice
1/2 stick butter. chopped
3/4 cup Original Grill Plus
1 tbsp chopped garlic
1 cup brown sugar
4 rosemary sprigs

Procedure

Chef Tim Creehan's recipe for Garlic Cheese Bread using Herb and Garlic Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1 fresh loaf French or Italian bread
2 tbsp softened butter
2 tbsp Herb and Garlic Grill Plus
1/2 cup grated romano cheese

Procedure

Chef Tim Creehan's recipe for Grill Plus Meatloaf using Original and Herb & Garlic Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1 cup diced yellow onion
1 cup diced green bell pepper
3/4 cup diced celery
2 1/2 lbs ground beef
1/3 lb Herb Garlic Grill Plus
2 slices white bread, dipped in water

Procedure