Chefs returns to tropical tastes

"Emerald Coast Chefs" on Beach TV has gone back to the Boatyard for a tropical entry into December.

Chef Konrad Jochum at the Panama City Beach waterfront restaurant and club is making a second appearance on the series, at 6:30 p.m. Wednesdays and Sundays through Dec. 9. Tim Creehan plays host this time around.

Jochum brings a blend of the Keys and Caribbean to the restaurant as well as to the show. Here are some recipes he submitted before broadcast:

Lobster Relleno

1.5 pounds cooked lobster meat

1 bunch sliced scallions

1 bunch chopped cilantro

1 ear cooked and sliced corn

2 tablespoons chopped garlic

1 pound smoked gouda cheese

4 ounces goat cheese

1 roasted red pepper

1 tablespoon seasoning salt

1 teaspoon cumin

Poblano peppers

Flour, egg wash and seasoned bread crumbs

Combine stuffing ingredients and refrigerate. Stuff peeled and seeded poblano peppers with the mixture. Roll stuffed peppers in flour, egg wash and seasoned bread crumbs and deep fry in oil at 350 degrees for 4 minutes or until golden brown. Serve with a green chili tomatillo sauce.

Tomatillo sauce

1 pound fresh tomatillos

1 cup diced onions

1 tablespoon chopped garlic

1 15-ounce can of green chilies

2 ounces chicken base

4 cups chicken broth

1 fresh jalapeno pepper

1 tbsp oregano

1 bunch cilantro

Remove husk from tomatillos. In a stockpot, bring all ingredients to a boil and simmer for 20 minutes. Puree sauce in blender and serve

Coconut Fried Lobster Tacos

Dredge 4 ounces lobster meat in flour, egg wash and a mixture of 1 cup Japanese bread crumbs and one cup shredded coconut. Deep-fry lobster at 350 degree for 3 minutes or until golden brown. Place fried lobster in 3 grilled flour tortillas garnished with shredded cabbage, shredded Jack cheese and pico de gallo.

Pico de Gallo

Blend 2 cups seeded and diced tomatoes, 1 cup diced red onion, 1 bunch chopped cilantro, juice of 1 lime and 1 teaspoon salt.