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 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

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Dominick Riggio from Staxx New West Bar & Grill prepares Gung Bao Beef Tenderloin.

Click here for Dominick Riggio's Profile

Gung Bao Beef Tenderloin

10 ounces Beef Tenderloin cut into 1-1/2 inch cubes
2 Large Vine Ripened Tomatoes cut into wedges
6 Large Crimini Mushrooms cut into wedges
1 cup Basmati Rice
2 Tablespoons Garlic (chopped)
4 Tablespoons Fresh Ginger (chopped)

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Dan Pettis prepares Sushi, Steak, Mushroom Salad & Hamachi.

Click here for Chef Dan Pettis' Profile

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Jason Dugan from Santiago's Bodega shows us how to prepare a Grilled Mahi & Spinach Salad.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, host Margit Bisztray and Chef Tim Dougherty of Monsoon Cafe prepare Cashew & Apricot Chicken Salad and Citrus & Honey Shrimp Stir-Fry w/ Basmati Rice.