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.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Tim Kinderman from Schooners prepares churrasco cut steak with andouille potatoes and sunset sail cocktails.

The Sunset Sail

1oz Rasberry Rum
1oz peach Vodka
1oz citrus gin
1oz sweet and sour
3oz mango juice
Splash cherry juice

Mix first 5 and strain over ice.
Finish with splash of cherry juice.
Garnish with star fruit and cherry.

Steak Churrasco
6-8 oz. Beef or pork fillet at least 2 inches thick
White onion sliced thin
1 bunch cilantro
4 oz. Olive oil

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chefs Konrad Jochum and Dan Pettis from Boatyard prepare surf and turf.

GRILLED OSTRICH
1 LB OSTRICH
½ CUP MOJO
½ CUP BITTER ORANGE
1 TBSP COFFE SEASONING

1.MARINATE OSTRICH FILET IN MOJO AND BITTER ORANGE FOR 10 MIN.
2. SEASON WITH COFFE SEASONING AND GRILL FOR 2 MIN ON EACH SIDE.
3.DO NOT COOK PAST MEDIUM RARE.
4. KEEP WARM FOR 4 MIN.
5. SLICE AGAINST THE GRAIN.

CRANBERRY BROTH:
1 CUP WHOLE CRANBERRY SAUCE
½ CUP CHICKEN BROTH
DASH BLACK PEPPER
DASH SEA SALT

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Carl Smosna from Latitudes Beach Cafe prepares beef carpaccio and duo of lobster.

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)

Chef Tim Creehan's recipe for Great American Hamburger using Original Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1 lb ground beef
4 tbsp Original Grill Plus
Traditional condiments

Procedure

Chef Tim Creehan's recipe for Grill Plus Meatloaf using Original and Herb & Garlic Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1 cup diced yellow onion
1 cup diced green bell pepper
3/4 cup diced celery
2 1/2 lbs ground beef
1/3 lb Herb Garlic Grill Plus
2 slices white bread, dipped in water

Procedure

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 Martha Hubbard from Louie's Backyard in Key West shows you how to make Sweet & Sour Veal Sweet Breads with host, Margit Bisztray.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Patrick Bek-Gran from Opera prepares beef carpaccio and grilled prawns.