Printer-friendly version

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Jason Morgan from 30 Degree Blue prepares filet of ostrich.

Ostrich Filets w/Hollandaise Sauce, Saffron New Potatoes & Florida Cobb Salad

Ostrich Filets & Hollandaise Sauce

2 Ostrich Filets
Tbls melted butter
Tbls olive oil
Salt & Pepper

3 Egg Yolks
Butter
Dash of Lemon Juice
1 cup melted butter
Salt & Pepper

For Hollandaise: Using a double boiler, whisk together egg yolks. When texture becomes thicker, add lemon juice abd melted butter- continue whicsking until ideal texture is reached. Add salt & pepper to taste.

Season both sides of ostrich filet with salt and pepper. Heat pan with melted butter and olive oil. Place seasoned filets in heated pan when it begins to smoke and cook on both sides (filets cook quickly, so keep a close eye on them). Top with hollandaise sauce and cracked pepper when serving.

Saffron Roasted New Potatoes

Red New Potatoes
Saffron
Chicken Stock
Salt and Pepper

Blanch cut potatoes in cold chicken stock and saffron mixture. Place potatoes in a roasting pan and drizzle with the marinade. Top with salt and pepper and cook in oven.

Florida Cobb Salad

Fried Green Tomatoes (breaded w/polenta)
Shrimp
Sliced Roma Tomatoes
Avocado (peeled and diced)
Cooked Bacon (crumbled)
Green Goddess Dressing (or dressing of choice)
Blue Cheese
Iceberg Lettuce

Blanch Shrimp and then shock in iced water. Peel and remove tails.

Crumble blue cheese on serving plate with fried green tomato in the middle.

In a separate bowl, mix together shredded iceberg lettuce and dressing. Place mixture on plate and add remaining ingredients.