In this “surf and turf” show, meet Stephanie Munz, the lively Santa Barbara-based diver/fisherwoman who demonstrates how to prepare unusual fresh catches like sea urchins and whelks. Plus, find out how a little twist can amp up familiar ingredients like veal and lobster. Recipes: » Pebre (Chilean Salsa) » Rotisserie Beef Plate Ribs with Pebre (Chilean Salsa) » Grilled Veal Chops with Smoking Rosemary » Caveman Lobsters with Absinthe Butter » Grilled King Crab with Absinthe Herb Butter » “Egg On Eggs” (Grilled Sea Urchins)