In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Miguel Blasini from Hot Tin Roof prepares Hot Tin Paella and Scallop Ceviche.

Click here for Chef Miguel Blasini's Profile

Hot Tin Paella

INGREDIENTS:

6 cups chicken stock
1/4 cup evo
8 skinless, boneless chicken thighs
1 cup frozen sweet peas
Salt and ground pepper
3 chorizo sausages
2 medium onions
3 bell peppers

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chuck Subra from La Cote Brasserie prepares grilled lobster & BBQ shrimp.

Click here for Chef Chuck Subra's Profile

BBQ Shrimp & Goat Cheese Stone Ground Hominy Grits
Serves 4 people

Goat Cheese Stone Ground Hominy Grits:
1/2 cup Stone Ground Grits
1 cup Heavy Cream
1 cup Water
1 tbsp Chopped Garlic
1 tsp Red Pepper Flakes

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Rafael Ponce from Copper Grill shows you how to prepare Cowboy Steak, Live Maine Lobster and Caesar Salad.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Greg D'Agostino from Keys Fisheries prepares hot stone crab claws & a lobster reuben.

INGREDIENTS #1:

Lobster Reuben

2 slices of rye bread
2 oz Thousand Island dressing
3 oz sauerkraut
4 slices swiss cheese
1 oz butter
6 oz lobster meat

Butter and grill bread on flat top
Dress both slices of bread with thousand island
Top with sauerkraut and cheese
Dice raw lobster meat
Season and grill on flat top
Add lobster meat to one half of sandwich and close both ends

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Alonzo Keys from Capt. Anderson's prepares lobster, crab, and shrimp scamp.

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