In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Matt Eoff from Restaurant at Convict Lake prepares rainbow trout.

Rainbow trout, pinion nut-panko crusted, pan seared with fried green tomatoes, watercress, Parmesano Reggiano and roast tomato- garlic- basil coulis.

Click here for Chef Matt Eoff's Profile

Ingredients:

1 lg trout filet
4 oz pinion nuts
1 cup panko flour
1 lg green tomato

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 Sierra Chefs, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares chicken fried steak and gravy.

Steak Ingredients

Inside round, 18-20
egg wash
3 cups flour
1 t salt
1 T pepper
1 T minced garlic
1 t paprika

Trim whole round steak
Quarter round
Cut into 5 1/2 oz. pieces and trim as needed
Run each piece through a tenderizing machine 6-8 times. This will give you a very thin steak approximately 5”x10”. We have done this with a mallet, but steak will not have the same melt-in-your-mouth texture.
Sift/mix flour and spices
Dredge steak in egg wash

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Charles Barrett from Hyde Away Inn & Restaurant prepares braised beef short ribs and potato gnocchi.

Click here for Chef Charles Barrett's Profile

Braised beef short ribs with aromatic root vegetables and potato gnocchi.

4 beef short ribs
1 cup diced carrots
1 cup diced parsnip
1 cup diced white onion
1/2 cup diced celery

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef James Malone from Staccato Restaurant prepares beef shoulder sous vide.

Click here for Chef James Malone's Profile

Shoulder Tender Sous Vide

Ingredients
4 each Shoulder tender
2 tbsp. Extra virgin Olive Oil
4 each Garlic Cloves (thinly sliced)
10 each sprigs thyme
Salt and Freshly Cracked Black Pepper