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In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef PJ from Spinnaker prepares a seared blackened tuna tacos.

PICCO DE GALLO

*PICCO DE GALLO NEEDS TO BE PREPPED AHEAD OF TIME, AND REFRIGERATED
4 CUPS SEEDED TOMATO'S
1 CUPS FRESH RED ONION
1 BUNCH FRESH CILANTRO
1/2 CUP SALSA PICANTE
1 EA. FRESH SQUEEZED LIME JUICE
1/2 TBPS. SALT

FINE DICE ALL INGREDIENTS, AND MIX THOROUGHLY

SEARED TUNA TACOS

6 OZ. FRESH AHI TUNA
2 OZ. FIVE SPICE (SEASONING)
3 EACH FLOUR TORTILLAS
3 OZ. PICCO DE. GALLO *
3 SLICES AVOCADOS
3 OZ. SHREDDED CABBAGE
2 OZ. SHREDDED JACK CHEESE

SEASON AND COOK TUNA TO DESIRED TEMPERATURE
HEAT TORTILLAS (preferably grill)
ASSEMBLE TO YOUR LIKING

CRISPY SHRIMP BURGER

2 LB.FRESH 21/25 (medium-size) CHOPPED SHRIMP
3/4 CUP CHOPPED YELLOW ONION
1/4 CUP CHOPPED CELERY
1/4 CUP CHOPPED GREEN BELL PEPPER
1/4 CUP CHOPPED SCALLIONS
2 TBSP. CHOPPED FRESH PARSLEY
2 TSP. CHOPPED GARLIC
2 CUPS FINE DRIED BREAD CRUMBS
3/4 TSP. CAYENNE
1.5 TSP. SALT
1.5 TSP BLACK PEPPER
1 TSP. PAPRIKA
1 TSP CREOLE
1 TBSP. UNSALTED BUTTER
2 LARGE EGGS PLUS 1 EGG, BEATEN
1/2 CUP UNBLEACHED ALL-PURPOSE FLOUR
1/4 CUP VEGETABLE OIL
2 TBSP. WATER
2 TBSP. MAYONNAISE
8 HAMBURGER BUNS OF YOUR CHOICE TOASTED
TOPPINGS: LETTUCE LEAVES, VINE-RIPENED TOMATO SLICES, CAJUN STYLE TARTAR

YIELD: 8 PATTIES

IN A LARGE SKILLET, MELT THE BUTTER OVER MEDIUM HEAT.
ADD THE ONIONS, CELERY, BELL PEPPER, SALT, CAYENNE, BLACK PEPPER, AND PAPRIKA.
COOK, STIRRING, UNTIL SOFT FOR ABOUT 6 MINUTES.
ADD THE SHRIMP AND COOK, STIRRING, FOR 3 MINUTES.
TRANSFER THE MIXTURE TO A LARGE MIXING BOWL AND LET COOL SLIGHTLY.
ADD THE MAYONNAISE, GARLIC, SCALLIONS, FRESH PARSLEY, 2 OF THE EGGS, AND 1 CUP OF THE BREAD CRUMBS.
STIR TO MIX WELL. DIVIDE IN TO 8 EQUAL PORTIONS AND FORM INTO PATTIES.
PUT FLOUR IN A SHALLOW BOWL AND SEASON WITH THE 1 TEASPOON OF CREOLE SEASONING.
PUT THE BEATEN EGG IN TO A SEPARATE SHALLOW BOWL, ADD THE WATER, AND BEAT LIGHTLY.
HEAT THE VEGETABLE OIL LARGE SKILLET OVER MEDIUM HEAT.
DREDGE EACH PATTY FIRST IN THE FLOUR, THEN IN EGG MIXTURE, THEN IN THE BREAD CRUMBS, TURNING TO COAT COMPLETELY.
COOK 4 PATTIES AT A TIME IN SKILLET; UNTILL LIGHTLY BROWNED, 5 TO 6 MINUTES ON EACH SIDE.
DRAIN ON TO PAPER TOWELS.
TO SERVE PLACE A PATTY ON TOASTED BUN AND DRESS TO YOUR DESIRE.

YOUR YIELD CAN BE ADJUSTED TO YOUR LIKING DEPENDING ON THE PORTION SIZE OF THE PATTIES.. ALSO I DO NOT RECOMMEND TRYING TO COOK MORE THAN 4 PATTIES A TIME IN THE SKILLET.. CHILLING THE PATTIES FOR A COUPLE HOURS WILL HELP THEM STAY TOGETHER WHILE COOKING.

SHRIMP & PASTA E FAGIOLI

1 LB. FRESH 21/25 SHRIMP (medium) CHOPPED
24 OZ. CAN TOMATO SAUCE
16 OZ. CANNELLINI BEANS (white kidney beans)
1 LB. DITALINI PASTA
3 EA. FRESH CHOPPED GARLIC CLOVES
1 BUNCH FRESH CHOPPED PARSLEY
4 OZ OLIVE OIL
2 CUPS WATER

IN MEDIUM POT ADD OLIVE OIL, GARLIC AND SHRIMP COOK OVER MEDIUM HEAT UNTIL SHRIMP IS HALF WAY COOKED
ADD BOTH CANS OF TOMATOES, CHOPPED PARSLEY AND WATER.
SIMMER FOR 20 MINUTES.
ADD CANNELLINI BEANS ALONG WITH JUICE FROM CAN.
LET SIMMER 15 MINUTES.
ADD PASTA, TURN OFF HEAT, COVER.
LET STAND OFF HEAT FOR 20 MINUTES.
ADD SALT AND PEPPER TO TASTE.

MARINATED JERKED CHICKEN SANDWICH - W/ PEACH AIOLI
1 LIME
1 TSP GROUND CINNAMON
1/2 TSP GROUND NUTMEG
1 SMALL WHITE ONION, FINELY CHOPPED
1/4 CUP SCALLIONS, CHOPPED
1/2 CUP LOW-SODIUM SOY SAUCE
6 (6-ounce) BONELESS CHICKEN BREASTS
1- 2 TBSP CARIBBEAN JERK SEASONING
1/4 CUP OLIVE OIL
1 BUNCH CILANTRO
2 SHEETS FOCCACIA BREAD
1/3 CUP SHREDDED CHEDDAR, FOR GARNISH

BLEND THE ALLSPICE, NUTMEG, CINNAMON, ONIONS AND SCALLIONS IN FOOD PROCESSOR TO MAKE A PULP.
SQUEEZE THE LIME JUICE IN TO THE BLENDER
ADD THE SOY SAUCA AND MIX WELL
SEASON THE CHICKEN WITH JERK SEASONING,
PLACE IN CONTAINER(one you will be able to cover tightly).
POUR THE MARINADE OVER THE CHICKEN AND REST IN THE REFRIDGERATOR OVERNIGHT (or a minimum of 4 hours).
HEAT GRILL TO MEDIUM HIGH HEAT, POUR LEFT OVER OIL ON CHICKEN, PLACE ON GRILL.
COOK 10 TO 15 MINUTES
ASSEMBLE SANDWICHES BY PLACING SAUCE ON THE FOCCACIA, THEN CHICKEN AND TOP WITH CHEDDAR AND A SPRIG OF CILANTRO.

PEACH AIOLI

1 LARGE RIPE PEACH,.PEELED AND SLICED
3/4 CUP MAYONNAISE
1 TBSP CILANTRO FINELY CHOPPED, PLUS 6 SMALL SPRIGS FOR GARNISH
SALT AND FRESH GROUND WHITE PEPPER
1/3 CIP SHREDDED CHEDDAR FOR GARNISH

PREPARE AIOLI WHILE CHICKEN IS COOKING
ADD PEACHES, MAYONNAISE AND CILANTRO TO A FOOD PROCESSOR
BLEND UNTIL SOMOOTH.
SEASON WITH SALT AND WHITE PEPPER TO TASTE