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August-26th,2008, 11:22 PM
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Emerald Coast Chefs: 30 Degree Blue's Ostrich Filets
30 Degree Blue Panama City, FL Chef Jason Morgan Ostrich Filets w/Hollandaise Sauce, Saffron New Potatoes & Florida Cobb Salad Ostrich Filets & Hollandaise Sauce
2 Ostrich Filets Tbls melted butter Tbls olive oil Salt & Pepper 3 Egg Yolks Butter Dash of Lemon Juice 1 cup melted butter Salt & Pepper For Hollandaise: Using a double boiler, whisk together egg yolks. When texture becomes thicker, add lemon juice abd melted butter- continue whicsking until ideal texture is reached. Add salt & pepper to taste. Season both sides of ostrich filet with salt and pepper. Heat pan with melted butter and olive oil. Place seasoned filets in heated pan when it begins to smoke and cook on both sides (filets cook quickly, so keep a close eye on them). Top with hollandaise sauce and cracked pepper when serving. Saffron Roasted New Potatoes Red New Potatoes Saffron Chicken Stock Salt and Pepper Blanch cut potatoes in cold chicken stock and saffron mixture. Place potatoes in a roasting pan and drizzle with the marinade. Top with salt and pepper and cook in oven. Florida Cobb Salad Fried Green Tomatoes (breaded w/polenta) Shrimp Sliced Roma Tomatoes Avocado (peeled and diced) Cooked Bacon (crumbled) Green Goddess Dressing (or dressing of choice) Blue Cheese Iceberg Lettuce Blanch Shrimp and then shock in iced water. Peel and remove tails. Crumble blue cheese on serving plate with fried green tomato in the middle. In a separate bowl, mix together shredded iceberg lettuce and dressing. Place mixture on plate and add remaining ingredients. 
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September-10th,2008, 03:46 PM
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Click here to watch: Emerald Coast Chefs: Jason Morgan - 30 Degree Blue
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