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Posted on October 26, 2009 by Destination Chefs, Filed under:

Roasted Chicken, Cheese Crotstinis, and Eggless Caesar Salad

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Dan Pettis from Boatyard prepares roasted chicken, cheese crotstinis, and eggless caesar salad.

1.509555
Average: 1.5 (157 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

BBQ Oyster Poboy, Matanzas Salad and Matanzas Margarita

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Tim Kinderman from Schooners prepares a BBQ Po Boy and Matanzas Salad.

New Orleans BBQ Oyster Poboy

8 each oyster
5oz flour
Fryer
3oz Crystal Brand Hot Sauce
2 strips of cooked bacon
3oz lettuce
3 slices tomato
2 oz blue cheese dressing
6-8 inch PoBoy bread

Fry Oyster and toss in crystal hot sauce
Add lettuce, tomato and Blue Cheese dressing to PoBoy Bread
Add bacon and top with Oysters

Matanzas Salad

6oz cooked Lobster meat
6oz cooked Shrimp

3.666665
Average: 3.7 (3 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Ostrich Steak and Strawberry Goat Cheese Bibb Salad

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

4.666665
Average: 4.7 (3 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Chimichurri Skirt Steak and Porcini-Crusted Grouper

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Douglas O'Donnell from Pilot House prepares chimichurri skirt steak.

Chimichurri Skirt Steak

Skirt Steak
Chili Powder
Onions
Garlic
Cilantro
Cummin
Salth & Pepper
Granulated Garlic
Granulated Onions

For topping
Red Bell Peppers
Yellow Bell Peppers

Marinade Steak for one day in a mix of ingredients from first list.
Season Grill
Place Meat on Hot Grill
Cook 1-2 minutes per side, depending on thickness.
Let steaks cook for about 2 minutes to allow juices to settle.

4.666665
Average: 4.7 (3 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Braised Red Snapper, Peking Duck Dumplings and Mushroom Nage

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tenney Flynn from GW Fins prepares Braised Red Snapper.

Braised Red Snapper, Peking Duck Dumplings and Mushroom Nage,
Makes 4 servings

Duck Forcemeat

8 oz Skinned duck breast
2 each Duck skin
4 Tbs. Lard or duck fat
2 tsp. Kosher salt
1 tsp. Black pepper
1/4 tsp. Chinese 5 spice
1/2 Beaten egg
12 oz Heavy cream, chilled
1 oz. Dried porcini mushrooms, reconstituted
2 oz. Shiitakes, julienned
1 tsp. Shallots, diced
1 Tbs. White wine
2 Tbs. Veal jus
4 Tbs. Diced chives

3.25
Average: 3.3 (4 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Seafood and Escargot

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Gus Martin from Muriel's Jackson Square prepares seafood and escargot.

Pecan Puppy Drum
Drum Fillets
Pecan Crust
Pecan Relish
Lemon Butter Sauce
Creole Seasoning
Seasoned Flour

Escargot Orleans

8 – each escargot
1/2 oz - apple smoked bacon
1/2 oz – fennel bulb
1/4 oz – leeks
1 oz – oyster mushrooms
Cracked pepper – to taste
Kosher salt – to taste
3 oz – roasted garlic butter sauce
2 slices – baguette
1 tsp – garlic oil

4.5
Average: 4.5 (2 votes)
Your rating: None

Posted on October 14, 2009 by Destination Chefs, Filed under:

Berber Tajine and Couscous

In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Rafih Benjelloun from Imperial Fez prepares berber tajine and couscous.

Couscous

One pound of couscous grain. (durum wheat preferred.)

Serves 6-8.

4 tbsp. Of virgin olive oil.
1 cup of warm water
Pinch of saffron or turmeric.
Salt to taste.

In a large bowl put couscous, add virgin olive oil, saffron, salt to taste and mix all very well with warm water and let it sit for 30 minutes. Separate the grain after 30mn. Than steam it in a couscoussiere for 45mn.

4.75
Average: 4.8 (4 votes)
Your rating: None

Posted on September 4, 2009 by Destination Chefs, Filed under:

Sushi, Fried Shrimp, and Tuna Salsa

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Yoshie Eddings from Harbor Docks prepares sushi, fried shrimp, and tuna salsa.

Tuna Salsa

5oz. #1 sushi grade fresh tuna, diced to bite size
1 large tomato, chopped
1/2 cup yellow pepper, chopped
1/4 cup red pepper, chopped
1/4 cup red onion, chopped
1/4 cup green onion, chopped
Cilantro to taste, chopped
Jalapeno pepper to taste, chopped
2 tsp garlic, minced or chopped
1/2 lime
1/2 cup rice vinegar
1/4 cup water
1 tbsp mirin (cooking sweet sake)
1 tbsp sugar (or splenda)

4.666665
Average: 4.7 (3 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Molasses Cured Ham Chop with Marshmallow Sweet Potato Mash and Pan Roasted Red Fish with Crabmeat Ravigote

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chuck Subra from La Cote Brasserie prepares pork chops, red fish, and mussels.

Molasses Cured Ham Chop with Marshmallow Sweet Potato Mash and Bourbon Jus

For the Brine:
6 each 12 oz Center Cut Pork Chops
1 gal Water
1 and 1/2 cups Steen’s cane Molasses
1/4cup kosher salt

Combine all ingredients except pork chops in a large bowl and whisk until all the salt is dissolved.

Place the pork chops in the mixture and place in the refrigerated for 24 hours.

4.25
Average: 4.3 (4 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Lobster Quesadillas and Tropical Crab Cakes

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Bill Stockton from Bistro 245 prepares lobster quesadillas and tropical crab cakes.

Lobster Quesadilla

8” Flour Tortilla
1/4 Cup Shredded Manchego Cheese
2 TBL Caramelized Onions
1/4 Cup Diced Tomatoes
3OZ. Cooked Lobster Meat (rough chop)
1/2 OZ Lime Marinade
1/2 Cup Tri-color Tortilla Strips
3 TBL Mango Salsa
2 TBL Cumin Sour Cream
1 TSP Cilantro Chiffonade

Place Tortilla on buttered flat top
Sprinkle with cheese

5
Average: 5 (3 votes)
Your rating: None

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