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 Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Tim Kinderman from Schooners prepares a BBQ Po Boy and Matanzas Salad.

New Orleans BBQ Oyster Poboy

8 each oyster
5oz flour
Fryer
3oz Crystal Brand Hot Sauce
2 strips of cooked bacon
3oz lettuce
3 slices tomato
2 oz blue cheese dressing
6-8 inch PoBoy bread

Fry Oyster and toss in crystal hot sauce
Add lettuce, tomato and Blue Cheese dressing to PoBoy Bread
Add bacon and top with Oysters

Matanzas Salad

6oz cooked Lobster meat
6oz cooked Shrimp

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chefs Tim Creehan and Dan Pettis prepare ostrich steak and bibb salad.

Bibb Salad

1/2 cup unsalted butter browned
2 tbl rice vinegar
2 cloves garlic
salt and pepper to taste
1 head bibb lettuce
6 ea strawberries
4 tbl goat cheese
2 tbl pecans toasted

Quarter potatoes and season with olive oil, salt and pepper, begin cooking potatoes while preparing salad.
Cook potatoes at 475 degrees.
While potatoes are cooking make the vinaigrette

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Yoshie Eddings from Harbor Docks prepares sushi, fried shrimp, and tuna salsa.

Tuna Salsa

5oz. #1 sushi grade fresh tuna, diced to bite size
1 large tomato, chopped
1/2 cup yellow pepper, chopped
1/4 cup red pepper, chopped
1/4 cup red onion, chopped
1/4 cup green onion, chopped
Cilantro to taste, chopped
Jalapeno pepper to taste, chopped
2 tsp garlic, minced or chopped
1/2 lime
1/2 cup rice vinegar
1/4 cup water
1 tbsp mirin (cooking sweet sake)
1 tbsp sugar (or splenda)

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef PJ from Spinnaker prepares a seared blackened tuna tacos.

PICCO DE GALLO

*PICCO DE GALLO NEEDS TO BE PREPPED AHEAD OF TIME, AND REFRIGERATED
4 CUPS SEEDED TOMATO'S
1 CUPS FRESH RED ONION
1 BUNCH FRESH CILANTRO
1/2 CUP SALSA PICANTE
1 EA. FRESH SQUEEZED LIME JUICE
1/2 TBPS. SALT

FINE DICE ALL INGREDIENTS, AND MIX THOROUGHLY

SEARED TUNA TACOS

6 OZ. FRESH AHI TUNA
2 OZ. FIVE SPICE (SEASONING)
3 EACH FLOUR TORTILLAS
3 OZ. PICCO DE. GALLO *

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 Emerald Coast Chefs, sponsored by DCS by Fisher and Paykel, host Tim Creehan prepares holiday seafood appetizers.

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.