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In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chefs Konrad Jochum and Dan Pettis from Boatyard prepare surf and turf.

GRILLED OSTRICH
1 LB OSTRICH
½ CUP MOJO
½ CUP BITTER ORANGE
1 TBSP COFFE SEASONING

1.MARINATE OSTRICH FILET IN MOJO AND BITTER ORANGE FOR 10 MIN.
2. SEASON WITH COFFE SEASONING AND GRILL FOR 2 MIN ON EACH SIDE.
3.DO NOT COOK PAST MEDIUM RARE.
4. KEEP WARM FOR 4 MIN.
5. SLICE AGAINST THE GRAIN.

CRANBERRY BROTH:
1 CUP WHOLE CRANBERRY SAUCE
½ CUP CHICKEN BROTH
DASH BLACK PEPPER
DASH SEA SALT

1.SIMMER ALL INGREDIENTS FOR 3 MINUTES.

SWAMP WINGS

1LB FROG LEGS
4 OZ OLIVE OIL
2 TBSP CHOPPED GARLIC
2 TBSP CHOPPED SHALLOTS
4 EACH ROMA TOMATOES
8 EACH BLACK OLIVES
½ BUNCH PARSLEY
4 OZ WHITE WINE
1 TSP SEA SALT
1 TSP BLACK PEPPER
PINCH PAPRIKA
GRILLED FLAT BREAD FOR GARNISH

1. IN SAUTEE PAN HEAT OIL UNTIL VERY HOT.
2. SEASON FROG LEGS WITH SALT AND PEPPER AND BROWN IN OIL FOR 2 MIN.
3. ADD ALL INGREDIENTS EXCEPT WHITE WINE,AND COOK FOR 4 MIN.
4. ADD WINE AND SIMMER FOR3 MIN.

ALLIGATOR

1 LB ALLIGATOR MEAT
1 CUP RICE FLOUR
1 TSP SEA SALT
1 TSP BLACK PEPPER
1 TSP GARLIC POWDER
PINCH PAPRIKA
4 OZ OLIVE OIL
1 LB SHITAKEE MUSHROOMS
½ BUNCH FLAT LEAF PARSLEY
4 OZ MARSALA WINE

1.SEASON FLOUR WITH ALL SPICES.
2.TENDERIZE ALLIGATOR AND DREDGE IN SEASONED FLOUR.
3.SAUTEE IN HOT OIL FOR 30 SEC ON EACH SIDE, AND REMOVE FROM PAN.
4.ADD MUSHROOMS AND PARSLEY, SAUTEE FOR 1 MIN. ADD MARSALA AND SIMMER FOR 1 MINUTE.