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Posted on November 4, 2008 by Destination Chefs, Filed under:

Burgers, Ribs, and a Tuna BLT

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Doug Harris from Spinnaker prepares burgers, ribs, and a tuna BLT.

Click here for Chef Doug Harris' Profile

3.333335
Average: 3.3 (3 votes)
Your rating: None
Posted on November 6, 2008 by Destination Chefs, Filed under:

Elk Ribs, Sweet Potato Hash, Baby Vegetables

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Matt Eoff from Convict Lake prepares Elk Ribs.

Click here for Chef Matt Eoff's Profile

Roasted Prime Rib of Elk, with zinfandel syrup, port marinated mission figs, sweet potato- applewood smoked bacon hash & baby vegetables.

Ingredients:

1 frenched elk rack (2.5- 3#)
1 sprig fresh thyme
8 black peppercorns
1 bay leaf
1 oz herbs de provance

4.857145
Average: 4.9 (7 votes)
Your rating: None
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