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, Tim Kinderman from Schooners prepares churrasco cut steak with andouille potatoes and sunset sail cocktails.

The Sunset Sail

1oz Rasberry Rum
1oz peach Vodka
1oz citrus gin
1oz sweet and sour
3oz mango juice
Splash cherry juice

Mix first 5 and strain over ice.
Finish with splash of cherry juice.
Garnish with star fruit and cherry.

Steak Churrasco
6-8 oz. Beef or pork fillet at least 2 inches thick
White onion sliced thin
1 bunch cilantro
4 oz. Olive oil