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.
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.
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)
In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Tyler Westbrook prepares funghi fritti.
Funghi Fritti
14oz Mixed, large chopped, exotic mushrooms (portobello, crimini, shiitake)
2 cups white rice flour
Water to consistency
3 T chopped rosemary
1 T Salt
White Truffle Oil for garnish
1 qt canola oil for frying
In a mixing bowl combine rice flour, 2 T rosemary, 1 T salt, and cold water to the consistency of pancake batter.
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 *
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.
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
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.
In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Bryant Alden from Chef's Market prepares haddock, asparagus, and brie soup.
ASPARAGUS AND BRIE SOUP
3 cups light cream
1 cup vegetable broth
1 Tbsp butter
1/4 cup diced onion
1/4 cup diced celery
1 Tbsp chopped garlic
1 cup chopped asparagus
3 Tbsp flour
1lb Brie cheese, wax removed
Salt and pepper
In a saucepan, combine light cream and vegetable broth and simmer over medium heat. Do not boil.
