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 & Paykel, Konrad Jochum from Boatyard prepares lobster and grouper tacos.

Click here for Chef Konrad Jochum's Profile

Coconut Fried Lobster Tacos

Dredge 4 oz lobster meat in flour, egg wash and a mixture of 1 cup japanese bread crumbs and 1 cup shredded coconut.

Deep fry lobster at 350 for 3 min or until golden brown.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan and Chef Konrad Jochum from Boatyard prepare Lobster Relleno and Margaritas.

Click here for Chef Konrad Jochum's Profile

Lobster Relleno

Relleno Stuffing:

1.5 lb cooked lobster meat
1 bch sliced scallions
1 bch chopped cilantro
1 ear cooked corn
2 tbsp chopped garlic
1 lb smoked gouda cheese
4 oz goat cheese

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Konrad Jochum of Fishcutters makes Rotisserie Lobster & Smoked Oysters.

Click here for Chef Konrad Jochum's Profile