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 Sierra Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael Jacobsen from Rockwater & Murphy's Irish Pub prepares roasted chicken and soup.

Butternut Squash and Apple Soup
2 Tbl. Sweet cream butter
12 oz. Butternut squash peeled, seeded and chopped
2 medium Green apples peeled, cored and chopped coarse
1 medium White Onion chopped
1 tsp. Thyme
1 tsp. Rosemary
1 tsp. Oregano
1 Qrt. Chicken stock
Minced Chives
4 oz. Heavy Cream
4 slices of Brie
2 sliced good quality Bread
Olive oil

Sauté first 6 ingredients in a medium size stock pot.

Chef Tim Creehan's recipe for Smoked Spicy Wings using Cajun Spice and Mesquite Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

30 chicken wings
1/2 cup Mesquite Grill Plus
1/2 cup Cajun Spice Grill Plus
Traditional condiments

Procedure

Chef Tim Creehan's recipe for Mesquite Grilled Chicken with Feta Cheese Corn Salsa using Mesquite Spice Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

4 (7 oz) skinless, boneless chicken breasts
4 tbsp Mesquite Grill Plus
1 diced red onion
1 cup corn, cut off the cob
1 diced tomato
1 finely diced jalapeno pepper
1/2 bunch finely chopped cilantro
1 cup crumbled feta cheese

In this episode of Sierra Chefs, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares chicken fried steak and gravy.

Steak Ingredients

Inside round, 18-20
egg wash
3 cups flour
1 t salt
1 T pepper
1 T minced garlic
1 t paprika

Trim whole round steak
Quarter round
Cut into 5 1/2 oz. pieces and trim as needed
Run each piece through a tenderizing machine 6-8 times. This will give you a very thin steak approximately 5”x10”. We have done this with a mallet, but steak will not have the same melt-in-your-mouth texture.
Sift/mix flour and spices
Dredge steak in egg wash

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

Besides partying, Randy Peterson (Host of Club Hour) knows a little something about great food too. In this edition of Emerald Coast Chefs, Randy & Margit cook up some delicious Drunken Chicken on the grill! Emerald Coast Chefs is sponsored by DCS by Fisher & Paykel.

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.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Johnny O'Quigley's William Jefferies cooks up some Bagpipe Chicken & Pesto Tortellini.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Georgia Chase cooks up some Grilled Steak Salad & Crispy Chicken on grilled vegetables.