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Posted on August 27, 2009 by Destination Chefs, Filed under:

BBQ Oyster Poboy, Matanzas Salad and Matanzas Margarita

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

3
Average: 3 (2 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Chimichurri Skirt Steak and Porcini-Crusted Grouper

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Douglas O'Donnell from Pilot House prepares chimichurri skirt steak.

Chimichurri Skirt Steak

Skirt Steak
Chili Powder
Onions
Garlic
Cilantro
Cummin
Salth & Pepper
Granulated Garlic
Granulated Onions

For topping
Red Bell Peppers
Yellow Bell Peppers

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.

4.5
Average: 4.5 (2 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Braised Red Snapper, Peking Duck Dumplings and Mushroom Nage

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tenney Flynn from GW Fins prepares Braised Red Snapper.

Braised Red Snapper, Peking Duck Dumplings and Mushroom Nage,
Makes 4 servings

Duck Forcemeat

8 oz Skinned duck breast
2 each Duck skin
4 Tbs. Lard or duck fat
2 tsp. Kosher salt
1 tsp. Black pepper
1/4 tsp. Chinese 5 spice
1/2 Beaten egg
12 oz Heavy cream, chilled
1 oz. Dried porcini mushrooms, reconstituted
2 oz. Shiitakes, julienned
1 tsp. Shallots, diced
1 Tbs. White wine
2 Tbs. Veal jus
4 Tbs. Diced chives

2.666665
Average: 2.7 (3 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Seafood and Escargot

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Gus Martin from Muriel's Jackson Square prepares seafood and escargot.

Pecan Puppy Drum
Drum Fillets
Pecan Crust
Pecan Relish
Lemon Butter Sauce
Creole Seasoning
Seasoned Flour

Escargot Orleans

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

4
Average: 4 (1 vote)
Your rating: None

Posted on September 4, 2009 by Destination Chefs, Filed under:

Sushi, Fried Shrimp, and Tuna Salsa

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)

4.5
Average: 4.5 (2 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Molasses Cured Ham Chop with Marshmallow Sweet Potato Mash and Pan Roasted Red Fish with Crabmeat Ravigote

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.

4
Average: 4 (3 votes)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Lobster Quesadillas and Tropical Crab Cakes

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.

Lobster Quesadilla

8” Flour Tortilla
1/4 Cup Shredded Manchego Cheese
2 TBL Caramelized Onions
1/4 Cup Diced Tomatoes
3OZ. Cooked Lobster Meat (rough chop)
1/2 OZ Lime Marinade
1/2 Cup Tri-color Tortilla Strips
3 TBL Mango Salsa
2 TBL Cumin Sour Cream
1 TSP Cilantro Chiffonade

Place Tortilla on buttered flat top
Sprinkle with cheese

5
Average: 5 (1 vote)
Your rating: None

Posted on August 12, 2009 by Destination Chefs, Filed under:

Fleur de Sel Baked Snapper and Chimichurri Pork Chops

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.

3
Average: 3 (2 votes)
Your rating: None

Posted on August 25, 2009 by Destination Chefs, Filed under:

Toad In A Hole and Salmon

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

5
Average: 5 (1 vote)
Your rating: None

Posted on August 27, 2009 by Destination Chefs, Filed under:

Haddock with Lemon Lavendar Crust with Asparagus and Brie Soup

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.

3.333335
Average: 3.3 (3 votes)
Your rating: None

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