In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Darin Nesbit from Bourbon House prepares oysters, shrimp, and redfish.

Click here for Chef Darin Nesbit's Profile

INGREDIENTS #1:

Mignonette for Louisiana Oysters Makes about 1C

1 ea Shallot, minced
2 T Cane vinegar (we like local Steen’s brand)
2 t Dijon mustard
Splash of Champagne
Sprinkling of Parsley

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