In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Gus Martin from Muriel's Jackson Square prepares seafood and escargot.

Pecan Puppy Drum
Drum Fillets
Pecan Crust
Pecan Relish
Lemon Butter Sauce
Creole Seasoning
Seasoned Flour

Escargot Orleans

8 – each escargot
1/2 oz - apple smoked bacon
1/2 oz – fennel bulb
1/4 oz – leeks
1 oz – oyster mushrooms
Cracked pepper – to taste
Kosher salt – to taste
3 oz – roasted garlic butter sauce
2 slices – baguette
1 tsp – garlic oil

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Dominique Macquet prepares Fleur de sel baked snapper and chimichurri pork chops.

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Darrell Jensen from Game Creek prepares scallops with caviar vinaigrette.

Click here for Chef Darrell Jensen's Profile

Seared Scallop with Caviar Vinaigrette

2 ea U-10 Dry Pack Sea Scallop
1 T Duck Fat
4 T Mashed Potatoes
1 t White Truffle Oil
1 t Chives, chopped
2 T Caviar Vinaigrette
Big Pinch Micro Greens

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Jim McManus from Emerald Grande prepares glazed chicken and brie cheese torte.

Click here for Chef Jim McManus' Profile

Florida Orange Tarragon-Glazed Chicken

Ingredients

4 each fresh chicken halves (de-boned except small wing drumette and leg bone, skin on)

Marinade

1qt. fresh squeeze Florida Orange Juice

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 Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Paul Stellato from Firefly prepares pan seared scallops and vegetable ratatouille.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Michael Meek of Liza's Kitchen cooks up some Eggs Benedict & Warm Salad Napoleon.

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Daniel Joly from Mirabelle Restaurant prepares chanterelle ragout and dover sole.

Click here for Chef Daniel Joly's Profile

Ingredients:

Chanterelle ragout with acorn squash ravioli:

Ravioli:

1-pound AP flour
1 egg
2 oz extra virgin olive oil
4 oz water
Salt and pepper

Preparation:

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef James Malone from Staccato Restaurant prepares pork tenderloin sous vide.

Click here for Chef James Malone's Profile

Pork Tenderloin Sous Vide

Ingredients
2 each Pork Tenderloin
1/4 cup Bacon Fat
2 tbsp. Potlatch Spice (any favorite rib rub will do)