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In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chefs Tim Creehan and Dan Pettis prepare ostrich steak and bibb salad.

Bibb Salad

1/2 cup unsalted butter browned
2 tbl rice vinegar
2 cloves garlic
salt and pepper to taste
1 head bibb lettuce
6 ea strawberries
4 tbl goat cheese
2 tbl pecans toasted

Quarter potatoes and season with olive oil, salt and pepper, begin cooking potatoes while preparing salad.
Cook potatoes at 475 degrees.
While potatoes are cooking make the vinaigrette
Stack lettuce on a plate and cover with strawberries, goat cheese and vinaigrette.

Ostrich Steak and Vegetables
2 ea 8oz ostrich filets
1/3 cup bluecheese
1/2 cup brandy
1 tbl roasted chicken glauce
1/2 cup heavy cream
1/2 cup baby green beans
1/2 cup baby carrots
1 tlb unsalted butter
salt and pepper to taste

1 lb of fingerling potatoes
2 tbl spoons olive oil
salt and pepper to taste
1 teaspoon rosemarry
1 teaspoon garlic

Season and grill to medium well (while cooking prepare blue cheese sauce)
Sauté green beans and carrots
Remove Ostrich from grill
Season potatoes
Slice Ostrich and place on a plate with the potatoes.