In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Dan Pettis from Boatyard prepares roasted chicken, cheese crotstinis, and eggless caesar salad.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Tim Kinderman from Schooners prepares a BBQ Po Boy and Matanzas Salad.

New Orleans BBQ Oyster Poboy

8 each oyster
5oz flour
Fryer
3oz Crystal Brand Hot Sauce
2 strips of cooked bacon
3oz lettuce
3 slices tomato
2 oz blue cheese dressing
6-8 inch PoBoy bread

Fry Oyster and toss in crystal hot sauce
Add lettuce, tomato and Blue Cheese dressing to PoBoy Bread
Add bacon and top with Oysters

Matanzas Salad

6oz cooked Lobster meat
6oz cooked Shrimp

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chefs Tim Creehan and Dan Pettis prepare ostrich steak and bibb salad.

Bibb Salad

1/2 cup unsalted butter browned
2 tbl rice vinegar
2 cloves garlic
salt and pepper to taste
1 head bibb lettuce
6 ea strawberries
4 tbl goat cheese
2 tbl pecans toasted

Quarter potatoes and season with olive oil, salt and pepper, begin cooking potatoes while preparing salad.
Cook potatoes at 475 degrees.
While potatoes are cooking make the vinaigrette

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tenney Flynn from GW Fins prepares horseradish crusted drum and tomato & shrimp salad.

Horseradish Crusted Drum

Makes 4 servings.

4 Prepped Drum Filets
1 cup Fried Parsnips
12 Fried Spinach Leaves
8 oz. Truffled Potato Sauce
Oil and Butter for sauteeing
Truffle Oil

Chef Tim Creehan's recipe for Grilled Vegetable Salad using Original Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1 zucchini
1 yellow squash
8 asparagus spears
1 yellow onion
1 portobello mushroom
1 red pepper
4 tablespoons Grill Plus
8 oz. feta cheese
6 Romaine leaves
1 tbsp olive oil

Procedure

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Andy Gayler from Latitudes prepares arugula salad and Pappardelle di Mare.

Click here for Chef Andy Gayler's Profile

Pappardelle di Mare

Ingredients:

6 oz pappardelle pasta, blanched
1 ea 5 oz Florida lobster tail meat.
3 ea 16/20 shrimp, p&d, raw
4 oz tomato sauce
2 oz asparagus batons, blanched
6 ea portabello slices
1 tsp pestol

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Jason Dugan from Santiago's Bodega shows us how to prepare a Grilled Mahi & Spinach Salad.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Dan Pettis prepares Sushi, Steak, Mushroom Salad & Hamachi.

Click here for Chef Dan Pettis' Profile

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Paul Orchard from Mangoes shows you how to prepare baby Iceberg Salad and Potato Crusted Salmon.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael McCaffrey of Hurricane Joe's prepares Arugula Salad with Grilled Shrimp and Grilled Whole Yellowtail Snapper.