Chef Tim Creehan's recipe for Mesquite Grilled Chicken with Feta Cheese Corn Salsa using Mesquite Spice Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

4 (7 oz) skinless, boneless chicken breasts
4 tbsp Mesquite Grill Plus
1 diced red onion
1 cup corn, cut off the cob
1 diced tomato
1 finely diced jalapeno pepper
1/2 bunch finely chopped cilantro
1 cup crumbled feta cheese

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Jennifer Michels of Cabo Grill in Pensacola FL shows us how to make Ahi Tuna with Mango Habanero Sauce & Pineapple Salsa.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Luis Pous from Little Palm Island prepares seared tuna and chorizo salsa.

Click here for Chef Luis Pous' Profile

Sugar cane skewered cumin marinated tuna loin with grill Tomatillo and chorizo salsa

INGREDIENTS:

1 clean tuna loin
For the salsa
6 large Tomatillo
10 cloves of garlic
1 Spanish chorizo
1 large red onion
1 cup of olive oil