In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Dean Berthelot from Ray's in the City prepares oysters rockerfeller and crawfish etouffee.

Click here for Chef Dean Berthelot's Profile

Rockefeller Stuffing

2 strips bacon
1 ea shallot
1/2 tsp garlic minced
1/4 ea Yellow Onion
2 oz Pernod
8 oz Fresh Spinach
1 cup reduced heavy cream
1/4 cup grated parmesan cheese
1/8 tsp salt

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef John Norman from Cuvee Beach shows you how to prepare Shrimp & Stone Ground Grits, Spicy Fried Oysters, and Oven Roasted Pork Chops.

Click here for Chef John Norman's Profile

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tory McPhail from Commander's Palace prepares speckled trout and oysters.

Oyster & Absinthe

32 large gulf oysters
1 pt cream – reduced by ½
2 oz bacon, diced
1/2 oz caviar
4 sprigs tarragon
2 shallots, brunoise
1 artichoke, roasted, cleaned and diced
1 oz whole butter
4 oz absinthe, Herbsaint, or Pernod
Salt and white pepper to taste

Method:

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