In this episode of Sun Ray Grill, sponsored by DCS by Fisher & Paykel, Chef Dana Deutsch from Sun Ray Grill prepares Caiman Island Chicken, Tacos and Guacamole.

Click here for Chef Dana Deutsch's Profile

Bacon Chicken with Guava Sauce

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chefs Stuart Kemp and Chris Otten from Nine One Five prepare Tuna Dome and Seared Key West Pink Shrimp.

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares classic egg nog, pumpkin bisque, and seared duck breast.

Click here for Chef Tim Creehan's Profile

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 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 Darin Nesbit from Palace Cafe prepares Palace Cafe's Jazz Brunch.

Click here for Chef Darin Nesbit's Profile

Café Spinach Salad
Serves 4

Candied Bacon
1/2 C Diced Bacon
1 T Dark Brown Sugar
1 T Water
1/2 T Cracked Black Pepper

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Kate Rench from Cafe Diva prepares grilled pierogies.

Click here for Chef Kate Rench's Profile

Grilled Butternut squash and Haystack Goat Cheese Pierogies

Pierogie Dough

3 cups AP Flour
1 egg
2 tblsp. melted butter
3/4 cup luke warm water
1 teaspoon salt

Stuffing:

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gianluca Paris from Mediterranean Cafe prepares New England Salmon.

Click here for Chef Gianluca Paris' Profile

Walnut Crusted Salmon with a Maple Cream Sauce over Sweet Potato Pancakes
Serves (4)

(4) 5 oz Portions of Salmon
1/2 lb Ground Walnuts
1/4 cup Maple Syrup from New Hampshire or Vermont
(2) Cups Cream

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael McCaffrey of Hurricane Joe's prepares Arugula Salad with Grilled Shrimp and Grilled Whole Yellowtail Snapper.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Kent Tomita shows us how to make Yucatecan Pork Chops & Achiote Grouper.