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
Marinade Steak for one day in a mix of ingredients from first list.
Season Grill
Place Meat on Hot Grill
Cook 1-2 minutes per side, depending on thickness.
Let steaks cook for about 2 minutes to allow juices to settle.
8 – each escargot
1/2 oz - apple smoked bacon
1/2 oz – fennel bulb
1/4 oz – leeks
1 oz – oyster mushrooms
Cracked pepper – to taste
Kosher salt – to taste
3 oz – roasted garlic butter sauce
2 slices – baguette
1 tsp – garlic oil
In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Yoshie Eddings from Harbor Docks prepares sushi, fried shrimp, and tuna salsa.
Tuna Salsa
5oz. #1 sushi grade fresh tuna, diced to bite size
1 large tomato, chopped
1/2 cup yellow pepper, chopped
1/4 cup red pepper, chopped
1/4 cup red onion, chopped
1/4 cup green onion, chopped
Cilantro to taste, chopped
Jalapeno pepper to taste, chopped
2 tsp garlic, minced or chopped
1/2 lime
1/2 cup rice vinegar
1/4 cup water
1 tbsp mirin (cooking sweet sake)
1 tbsp sugar (or splenda)
In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chuck Subra from La Cote Brasserie prepares pork chops, red fish, and mussels.
Molasses Cured Ham Chop with Marshmallow Sweet Potato Mash and Bourbon Jus
For the Brine:
6 each 12 oz Center Cut Pork Chops
1 gal Water
1 and 1/2 cups Steen’s cane Molasses
1/4cup kosher salt
Combine all ingredients except pork chops in a large bowl and whisk until all the salt is dissolved.
Place the pork chops in the mixture and place in the refrigerated for 24 hours.
In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Bill Stockton from Bistro 245 prepares lobster quesadillas and tropical crab cakes.
In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Dominique Macquet prepares Fleur de sel baked snapper and chimichurri pork chops.
In this episode of Sierra Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael Jacobsen from Rockwater & Murphy's Irish Pub prepares toad in a hole and salmon.
Murphy’s "Toad in the Hole"
Serves 2
4 ea Eggs
1 cup AP Flour
1 cup Milk
1 tsp. Salt
1/2 tsp. Ground Black Pepper
2 Tlb Whole Sweet Butter
4 ea Cooked British Bangers
6 oz Hot Creamy Brown Gravy
3 Tbl Minced Green Onion
Preparation Instructions
1. Grill bangers until cooked through, set aside.
2. Heat oven to 425
3. Mix eggs and milk together
In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Bryant Alden from Chef's Market prepares haddock, asparagus, and brie soup.
ASPARAGUS AND BRIE SOUP
3 cups light cream
1 cup vegetable broth
1 Tbsp butter
1/4 cup diced onion
1/4 cup diced celery
1 Tbsp chopped garlic
1 cup chopped asparagus
3 Tbsp flour
1lb Brie cheese, wax removed
Salt and pepper
In a saucepan, combine light cream and vegetable broth and simmer over medium heat. Do not boil.
