In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Douglas O'Donnell from Pilot House prepares chimichurri skirt steak.

Chimichurri Skirt Steak

Skirt Steak
Chili Powder
Onions
Garlic
Cilantro
Cummin
Salth & Pepper
Granulated Garlic
Granulated Onions

For topping
Red Bell Peppers
Yellow Bell Peppers

Marinade Steak for one day in a mix of ingredients from first list.
Season Grill
Place Meat on Hot Grill
Cook 1-2 minutes per side, depending on thickness.
Let steaks cook for about 2 minutes to allow juices to settle.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Bill Stockton from Bistro 245 prepares lobster quesadillas and tropical crab cakes.

Lobster Quesadilla

8” Flour Tortilla
1/4 Cup Shredded Manchego Cheese
2 TBL Caramelized Onions
1/4 Cup Diced Tomatoes
3OZ. Cooked Lobster Meat (rough chop)
1/2 OZ Lime Marinade
1/2 Cup Tri-color Tortilla Strips
3 TBL Mango Salsa
2 TBL Cumin Sour Cream
1 TSP Cilantro Chiffonade

Place Tortilla on buttered flat top
Sprinkle with cheese

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chad Robinson from Fosters Wine Estates discusses Beringer Wines while Host Tim Creehan prepares the recipes of Beringer Corporate Chef, David Frakes: Grilled Lamb Chops with Tomato-Chimichurri Sauce and Crab & Corn Soup.

INGREDIENTS:

Tomato-Chimichurri Sauce:
4 garlic cloves
1 cup fresh Italian parsley, loosely packed
1 cup fresh cilantro, loosely packed
1/2 cup fresh basil, loosely packed
1/2 cup ripe tomato, peeled, seeded, and chopped
2 teaspoons tomato paste

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Carl Smosna from Latitudes Beach Cafe prepares beef carpaccio and duo of lobster.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Douglas O'Donnell from Pilot House prepares crab cakes and yellowtail.

Chesapeake Bay Crab Cake with Roasted Red Bell Pepper Remoulade

1lb lump crab meat
1 each large egg whipped
7oz crushed saltine crackers
7oz crab cake base

Base Ingredients:

1 cup mayo
Juice of 1 lemon
1 tablespoon old bay seasoning
1 tablespoon dry mustard
2oz honey
2 dashes tabasco sauce
1 dash worcestershire sauce
1 each whole egg

Roasted Red Bell Pepper Remoulade

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Andy Gayler from Latitudes prepares arugula salad and Pappardelle di Mare.

Click here for Chef Andy Gayler's Profile

Pappardelle di Mare

Ingredients:

6 oz pappardelle pasta, blanched
1 ea 5 oz Florida lobster tail meat.
3 ea 16/20 shrimp, p&d, raw
4 oz tomato sauce
2 oz asparagus batons, blanched
6 ea portabello slices
1 tsp pestol

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Patrick Bek-Gran from Opera prepares beef carpaccio and grilled prawns.

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

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.