In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chris Montero from Bacco prepares shrimp bolognese and tuna.

Click here for Chef Chris Montero's Profile

Ingredients

1 leek, white part only
3/4 cup peeled and cubed carrots (1/8-inch cubes)
1 pound dry fettuccine
2 tablespoons plus 1/2 cup olive oil, divided
5 ounces raw Italian sausage, casing removed and sausage broken into

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:

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Tory McPhail from Commander's Palace prepares Louisiana crab salad and flaming apples.

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.