In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher and Paykel, host Tim Creehan prepares holiday seafood appetizers.

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares classic egg nog, pumpkin bisque, and seared duck breast.

Click here for Chef Tim Creehan's Profile

In this episode of Sierra Chefs, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares chicken fried steak and gravy.

Steak Ingredients

Inside round, 18-20
egg wash
3 cups flour
1 t salt
1 T pepper
1 T minced garlic
1 t paprika

Trim whole round steak
Quarter round
Cut into 5 1/2 oz. pieces and trim as needed
Run each piece through a tenderizing machine 6-8 times. This will give you a very thin steak approximately 5”x10”. We have done this with a mallet, but steak will not have the same melt-in-your-mouth texture.
Sift/mix flour and spices
Dredge steak in egg wash

Join Margit Bisztray & Tim Creehan in this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel. Todays Dish: Penne Amatriciana & Grilled Cobia.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan and Chef Konrad Jochum from Boatyard prepare Lobster Relleno and Margaritas.

Click here for Chef Konrad Jochum's Profile

Lobster Relleno

Relleno Stuffing:

1.5 lb cooked lobster meat
1 bch sliced scallions
1 bch chopped cilantro
1 ear cooked corn
2 tbsp chopped garlic
1 lb smoked gouda cheese
4 oz goat cheese

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Luis Pous from Little Palm Island and Chef Tim Creehan prepare Tobacco Wrapped Grilled Snapper.

Click here for Chef Luis Pous' Profile

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares dishes from Evan's Restaurant.

Hazelnut crusted lamb chops w/ cassis glaze, served with orzo and wild rice and grilled Brussells sprouts

Lamb rib roast cut into 2 bone chops
8 oz hazelnuts, skinned, toasted and coarse chopped
1/2 cup black currants
8 oz. cassis
8 oz. demi-glace
2 cups cooked wild rice
2 cups cooked orzo pasta (cooked with a few threads of saffron if desired)
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1 diced tablespoon fresh thyme

In this episode of Carolina Chefs, presented by DCS by Fisher & Paykel, Chef Tim Creehan prepares a low country seafood boil.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares a sausage, egg, and cheese wrap.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares BBQ baby back ribs, three cheese macaroni, and homemade cole slaw.

Click here for Chef Tim Creehan's Profile

BBQ Ribs

Danish Baby Back Ribs (or ribs of your choice)
Grill Plus Mesquite Marinade
BBQ Sauce