In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chris Montero from Bacco prepares crawfish ravioli and BBQ shrimp.

Click here for Chef Chris Montero's Profile

Crawfish Won Ton "Ravioli" with Roasted Tomato Butter Sauce

For 6 main-dish servings, allowing 4 or 5 won tons per serving plus several left over for freezing.

For the filling
1/4 cup olive oil

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chuck Subra from La Cote Brasserie prepares grilled lobster & BBQ shrimp.

Click here for Chef Chuck Subra's Profile

BBQ Shrimp & Goat Cheese Stone Ground Hominy Grits
Serves 4 people

Goat Cheese Stone Ground Hominy Grits:
1/2 cup Stone Ground Grits
1 cup Heavy Cream
1 cup Water
1 tbsp Chopped Garlic
1 tsp Red Pepper Flakes

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Chester Kroeger from Fudpuckers shows us how to prepare a Fruit & Nut Salad, Grouper Parmesan, and Crazy Mother Puckers BBQ Bacon & Cheese Fudburger.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares BBQ baby back ribs, three cheese macaroni, and homemade cole slaw.

Click here for Chef Tim Creehan's Profile

BBQ Ribs

Danish Baby Back Ribs (or ribs of your choice)
Grill Plus Mesquite Marinade
BBQ Sauce