In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tenney Flynn from GW Fins prepares Braised Red Snapper.

Braised Red Snapper, Peking Duck Dumplings and Mushroom Nage,
Makes 4 servings

Duck Forcemeat

8 oz Skinned duck breast
2 each Duck skin
4 Tbs. Lard or duck fat
2 tsp. Kosher salt
1 tsp. Black pepper
1/4 tsp. Chinese 5 spice
1/2 Beaten egg
12 oz Heavy cream, chilled
1 oz. Dried porcini mushrooms, reconstituted
2 oz. Shiitakes, julienned
1 tsp. Shallots, diced
1 Tbs. White wine
2 Tbs. Veal jus
4 Tbs. Diced chives

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 Chuck Subra from La Cote Brasserie prepares pork chops, red fish, and mussels.

Molasses Cured Ham Chop with Marshmallow Sweet Potato Mash and Bourbon Jus

For the Brine:
6 each 12 oz Center Cut Pork Chops
1 gal Water
1 and 1/2 cups Steen’s cane Molasses
1/4cup kosher salt

Combine all ingredients except pork chops in a large bowl and whisk until all the salt is dissolved.

Place the pork chops in the mixture and place in the refrigerated for 24 hours.

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 Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Tom McEachern from Ray's on the River prepares shrimp and grits.

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tenney Flynn from GW Fins prepares horseradish crusted drum and tomato & shrimp salad.

Horseradish Crusted Drum

Makes 4 servings.

4 Prepped Drum Filets
1 cup Fried Parsnips
12 Fried Spinach Leaves
8 oz. Truffled Potato Sauce
Oil and Butter for sauteeing
Truffle Oil

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chris Montero from Bacco prepares crawfish ravioli and BBQ shrimp.

Click here for Chef Chris Montero's Profile

Crawfish Won Ton "Ravioli" with Roasted Tomato Butter Sauce

For 6 main-dish servings, allowing 4 or 5 won tons per serving plus several left over for freezing.

For the filling
1/4 cup olive oil

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 New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Darin Nesbit from Bourbon House prepares oysters, shrimp, and redfish.

Click here for Chef Darin Nesbit's Profile

INGREDIENTS #1:

Mignonette for Louisiana Oysters Makes about 1C

1 ea Shallot, minced
2 T Cane vinegar (we like local Steen’s brand)
2 t Dijon mustard
Splash of Champagne
Sprinkling of Parsley

In this episode of Sun Ray Grill, sponsored by DCS by Fisher & Paykel, Chef Dana Deutsch from Sun Ray Grill prepares Caiman Island Chicken, Tacos and Guacamole.

Click here for Chef Dana Deutsch's Profile

Bacon Chicken with Guava Sauce