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 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, host Margit Bisztray and Matt Harbison from Los Antojitos in Panama City, Florida prepare Fish Tacos and Grilled Tuna with Roasted Poblano Cream Sauce.

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 Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Roberto Cardenas from La Rosa in Bend, OR prepares Camarones Tropicales & Lobster Enchiladas.

Camarones Tropical

1 pound tiger prawns
1 sliced bell pepper
3 sliced white mushrooms
1/2 sliced mango
1 lime juiced
4 tablespoons butter
3oz chopped cilantro
1/2-teaspoon cayenne pepper
2 teaspoon seasoning
5 leaves of romaine lettuce
Roasted Tomatillo Cream Sauce
1/2 cup heavy whipping cream.
2 tablespoons sour cream
3 roasted tomatillos
Pinch of seasoning

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Robert Cardenas from La Rosa Restaurant prepares La Rosa & Con Nopales.

La Rosa

3 table spoons of butter, divided one pound of fresh halibut
3 white mushrooms
1oz of white wine
1 pasilla pepper
1/2 cup heavy whipping cream
1/2 cup sour cream
1/2 lime juiced
3 teaspoons chipotle sauce
1oz. orange juice
1 1/2 teaspons of seasoning.

In this episode of Sierras Chefs, sponsored by DCS by Fisher & Paykel, Chef Roberto Cardenas from La Rosa Restaurant prepares orange roughy and appetizer.