WKRG.com : Recipes

Mozzarella Stuffed Tuscan Pocket Breads

WKRG.com : Chef Eric Leath/Ozio — Mon, 08 Feb 2010 18:30:16 +0000

Italian Style Sandwiches
Makes two sandwiches

Ingredients:

Red pepper relish:
1/2 cup roasted red peppers(store bought is fine)
1 tsp Balsamic vinegar
pinch dried or fresh thyme
1/2 clove chopped garlic
dash of cayenne pepper
Kosher salt to taste.
2 tbsp basil pesto (store bought is fine)
Two pieces of flatbread opened for stuffing.
4 oz of Fresh Mozzarella
1 oz of Fontina

Directions:

Preheat oven to 425 degrees.
Finely chop all ingredients of red pepper relish together(use a small food processor if handy).
Slice Mozzarella about 1/4" thick and lay inside pocket bread.
Spoon one tbsp of Pepper relish on top of cheese.
place Fontina on top,
Add 1 tbsp of pesto

Bake in pan for 6 minutes or until cheese appears gooey.

Creole Style White Beans and Smoked Sausage over Rice

WKRG.com : Cathy Borden/Bruno's Supermarket — Fri, 05 Feb 2010 21:26:28 +0000

Easy entertaining
Creole Style White Beans and Smoked Sausage over Rice

Serves 4-6 Cook Time 3.5 hrs
(See Quick Version in red– Cook time 30 minutes)
Ingredients
• 2 tablespoons vegetable oil
• 1 ham hock, skinned and scored
• 1 cup chopped yellow onion – I used Frozen
• 1/2 cup chopped celery – Fresh from produce
• 1/2 cup chopped bell pepper – I used Frozen
• 2 bay leaves – I used ½ teaspoon
• 3 sprigs fresh thyme - I used ½ teaspoon
• 1 tablespoon minced garlic
• 1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained* - I used 4 cans white cannellini beans instead of the dried beans. Drain the cans.
• 8 to 10 cups chicken stock or water – I used the large can of Best Yet chicken stock.
• Salt
• Cayenne pepper, to taste
• 1 pound Conecuh Cajun Smoked Sausage or you can use Turkey Smoked Sausage for less fat, cut into 2-inch lengths
• Cooked white rice, for serving
• Louisiana red hot sauce, for serving
•
Directions
Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, (2 to 3) 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, (10 Minutes) until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
**Pass the hot sauce at the table for guests to use at their own discretion.
*The cooking time for dried beans can vary greatly depending on the type of bean as well as the freshness. Salt should not be added until after the skins on the beans soften.

Asian Tuna

WKRG.com : Executive Chef Mike Wallace- The Grand Hotel in Point Clear — Thu, 04 Feb 2010 19:27:51 +0000

Chef Mike Wallace's recipe for an asian-style tuna dish
ASIAN TUNA

Ingredients:

Ahi Tuna (Rectangle Cube) 6-7 oz. 10 ea.
Peanut Sauce
Peanut butter 6oz
Orange juice 4oz
Sugar 2oz
Soy Sauce 1 ½ oz
Rice Wine Vinegar 2 oz
Garlic 2 tsp
Ginger 1 1/2 T.
Honey 1/3 cup
Wasabi 1 tsp.
Sweet Chili Sauce 3oz.
Cinlantro (chopped) 1/4 cup
Sesame Oil 2 oz

Asian Vegetables
Ginger and Garlic minced ½ T ea
Snow Peas 1/2 cup
Napa Cabbage 1 cup
Bean Sprouts 1/2 cup
Tri-Color Peppers (Julienned) 1 1/2 cup
Red Onion (Julienned) 1/2 cup
**** Mushrooms 1/2 cup
Carrots Julienne 1/2 cup
Lotus Root 1/2 cup
Baby Corn 1 cup
Garnish
Fried Cellophane Noodles
W&B Sesame Seeds

Preparation:
1. Make Sauce: a) In a sauce pot saute garlic and ginger in sesame oil and then add in peanut butter. Cook on low for a minute or two. b) Put all remaining ingredients in to sauce pot starting with the liquid and stir. Pureé very well with a hand mixer 2. Marinate tuna in some of the sauce for at least 2 hours.. 3. Sauté vegetables lightly in sesame oil with the ginger and garlic . 4. Sear the tuna in a very hot pan for 30 seconds on each 4 sides for rare-med-rare. Place in oven for higher temp. 5. Slice tuna and plate as diagram.

makes 10 servings

Oysters Bienville

WKRG.com : Chef Breck Finley of Westminster Village — Tue, 02 Feb 2010 16:47:49 +0000

Delicious Oyster Dish
Oysters Bienville

1 dozen shucked oysters on the half shells
6 Tbsp. unsalted butter
½ cup finely chopped onion
4 finely sliced green onions
2 minced garlic cloves
6 Tbsp. all purpose flour
2 cups chopped, peeled & deveined raw shrimp
½ cup finely chopped white mushrooms
¼ cup dry white wine
¼ cup heavy cream
Reserved oyster liquor
2 Tbsp. minced Italian parsley
2 Tbsp. fresh lemon juice
A few dashes of hot sauce
Kosher salt, black pepper and cayenne to taste
4 beaten egg yolks

GARNISH (not meant to be eaten:

1½ cups rock salt
3 crushed up bay leaves
1 tsp. whole cloves
1 tsp. whole allspice

DIRECTIONS:

1. Shuck the oysters, drain off and reserve the liquor into a small container. Leave the oysters on the half shell and refrigerate.
2. Preheat oven to 400 degrees F.
3. Melt the butter in a large skillet over medium heat. Add the onions and the garlic, sauté until the onions turn slightly golden.
4. Add the flour, stirring well to incorporate. Cook a few minutes until it gets just a bit of color. Stir in the shrimp, mushrooms, and a bit more salt and pepper. Cook for 2-3 minutes, stirring constantly, until the shrimp start to turn pink.
5. Add the white wine and the cream, cook for 2 minutes.
6. Add the lemon juice, parsley, and hot sauce. Season to taste with the salt, pepper, and cayenne. Remove from the heat.
7. When the sauce is slightly cooled, stir in the egg yolks, moving quickly to incorporate and keep them from curdling.
8. Mix the rock salt and remaining garnish ingredients. Heat in the oven in a pie tin at the same time as the oysters.
9. Top each oyster with about 2 Tbsp. of the prepared sauce. Place them in a pan that has a thin layer of rock salt in the bottom (to keep the oysters steady).
10. Bake for 10-12 minutes then turn on broiler to slightly brown the tops for 1-2 minutes. Oysters are finished when sauce is heated through and the edges start to curl.
11. Place the aromatic rock salt mixture on a large plate or platter. Arrange the cooked oysters atop the garnish mixture and serve.

Baked Stuffed Lobster Tails

WKRG.com : Chris and Carla's Catering & Heavenly Ribs — Mon, 01 Feb 2010 18:32:31 +0000

Fancy dinner made simple
CHRIS & CARLA’S CATERING & HEAVENLY RIBS
3248 SCHILLINGER ROAD SOUTH
Mobile, Al 36695
251-458-5503

PARTY HOUSE AVAILABLE FOR RENTAL
Baked Stuffed Lobster Tails – Surf
TOGETHER IS THE BEST PLACE TO BE!
Serves 4
4 1.5 lb Fresh Lobsters
6 tbs Unsalted Butter, softened
1/3 cup Fresh Tarragon Leaves, loosely packed
1 tbs Fresh Lemon Juice
2/3 cup Bread Crumbs
1 large Shallot, minced
3 tbs Pine Nuts, toasted
3 qts Water
3 tbs Salt
1 Onion, cut into eighths
1 Bay Leaf
2 large Potatoes, halved, crosswise
Salt and Pepper to taste
Blend together the butter, tarragon, lemon juice, bread crumbs, shallots and pine nuts in a food processor. Season with salt and pepper. In a large pot, combine the water, salt, onion and bay leaf. Add the lobsters and cook for 5 minutes. Remove the tails from the bodies and claws. Pick the meat from the claws and knuckles and reserve for an appetizer dish or maybe lobster sandwiches. Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail. Spread 1/4 of the stuffing down the tail. Arrange the lobsters in a baking dish and use the potato wedges, one up against each side of the tail, to keep the tail from rolling over. Bake at 450° for 15 minutes or until stuffing is crisp and browned. Discard the potatoes and serve immediately.
TOGETHER IS THE BEST PLACE TO BE!

TOGETHER IS THE BEST PLACE TO BE!
Lobster Seafood Stuffing
Stuffing for 6 to 8 Lobsters
1/ lb Butter
1/2 cup Shallots, finely chopped
6 stalks Celery, chopped
1/4 cup Fresh Parsley, chopped
1/2 tsp Thyme, dried
1/4 tsp Salt
6 dashes Black Pepper
1/2 lb Crabmeat
1/2 lb Shrimp, peeled
1/2 lb small Bay Scallops
2 cups Ritz Crackers, crushed
1 cup Dry Sherry
Sauté the celery and shallots in the butter until the shallots are tender. Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes. Add the crushed crackers and mix well. Add the sherry and continue to cook for another 2 minutes. This makes enough stuffing for 6 to 8 lobster tails.

CHRIS & CARLA’S CATERING & HEAVENLY RIBS
3248 SCHILLINGER ROAD SOUTH
Mobile, Al 36695

PARTY HOUSE AVAILABLE FOR RENTAL
This classic restaurant show-stopping dish is usually prepared and flamed at the table but you can easily make it at home. Tender filet mignon steaks with a rich cream sauce is perfect for a romantic dinner with your loved one.

TOGETHER IS THE BEST PLACE TO BE!
Tender filet mignon - Turf
Prep Time: 10 minutes Cook Time: 6 minutes
Ingredients:
4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
1-1/2 ounces clarified butter
2 tablespoons shallots, chopped fine
1/8 teaspoon garlic, minced
1/4 cup mushroom caps, sliced 1/8 inch thick
1 ounce brandy
1 tablespoon parsley, chopped
Miller’s Magic, about 1/2 teaspoon or to taste
Preparation:
In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little Miller’s Magic, increase heat to medium-high and saute exactly 2 minutes on each side. Remove them to a plate and chill in a refrigerator for 5 minutes.

Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add clarified butter, Mince the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

Place filet mignon medallions on plates and top with the sauce from the pan.
Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.

Yield: 2 servings

Cream Cheese Pound Cake

WKRG.com : Judi Freeman-Cakes By Judi — Fri, 29 Jan 2010 19:14:00 +0000

A classic dessert recipe
Cream Cheese Pound Cake

3 sticks margarine
3 cups sugar
1 package 8 oz. cream cheese

Cream together margarine and cream cheese until smooth. Gradually add sugar.

Add 6 eggs, 1 at a time
1 teaspoon vanilla extract

Add 3 cups cake flour, 1 cup at a time

Crumb coat tube pan, make 1:15 to 1:30 in a pre-heated 325 degree oven

Don’t over bake!

Judi Freeman- Cakes By Judi 666.1565

www.cakesbyjudi.com

Chicken Marsala

WKRG.com : Donald Torrance- Don's Cafe' and Catering — Thu, 28 Jan 2010 21:02:05 +0000

A delicious entree anytime!
Chicken Marsala

1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic finely chopped
4 tablespoons olive or vegetable oil
1 cup sliced fresh mushrooms
1/4 cup chopped fresh parsley or parsley
1/2 Cup dry Marsala Wine

1 . In a shallow dish, mix flour ,salt and pepper.
2 . Coat chicken with flour mixture. Shake off excess flour.
3 . In 10-inch skillet heat oil over medium-heat.
Add chicken to skillet . Cook about 3 minutes on both sides or until brown.

4 . Add garlic, mushrooms, parsley, and wine to skillet .

Cook 8 to 10 minutes or until chicken is no longer pink in center.

For more information, call (251) 433 7566- Don's Cafe' and Catering

Buffalo Chicken Dip

WKRG.com : Debbie Davis/Island Thyme Cafe — Wed, 27 Jan 2010 19:03:54 +0000

Easy dip sure to please
Buffalo Chicken Dip

Recipe
2 Grilled Chicken Breasts cut up
2 -8 oz blocks of Cream Cheese softened
1/2 cup ranch dressing
1/2 cup Buffalo Sauce
1/2 cup crumbled blue cheese
1 cup grated cheddar
Grill Chicken to your liking, set aside
Spread cream cheese in the bottom of a 9x13 casserole dish
cover with the cut up chicken breasts
layer with the blue cheese
drizzle ranch, then buffalo sauce
top with grated cheddar and bake at 350 degrees for about 20 minutes.
Serve hot with chips
serves approximately 10-12

Sister Schubert King Cake

WKRG.com : Sister Schubert — Tue, 26 Jan 2010 15:30:48 +0000

King Cake for Mardi Gras
Sister Schubert
King Cake for Mardi Gras

1 package active dry yeast
2 tablespoons warm water (110°F to 115°F)
1 teaspoon salt
2 tablespoons sugar
¼ cup whole milk
3 teaspoons orange zest, finely chopped
2 cups all-purpose flour
1 teaspoon ground cinnamon
2 eggs, lightly beaten
¾ cup butter, cold
Small plastic baby (or a red kidney bean)

Egg Wash:
1 egg, lightly beaten
2 tablespoons water

Pecan Filling:
1 cup pecan pieces, roasted until fragrant
⅔ cup light brown sugar, firmly packed
1 teaspoon vanilla extract
½ teaspoon ground allspice
Dash salt
4 tablespoons maple syrup

Glaze:
1 cup powdered sugar
¼ teaspoon almond extract
1–2 tablespoons milk
Green, purple, and yellow paste food coloring

Dissolve yeast in warm water in the large bowl of a stand mixer fitted with dough hook; let stand 5 to 10 minutes until frothy.

Combine salt, sugar, orange zest and milk in a small bowl. Combine milk mixture with yeast mixture. Combine cinnamon and flour in a separate bowl.

With mixer on low speed, alternate adding flour and beaten eggs a little at a time, beginning and ending with flour, until completely incorporated. Knead on low speed for 10 minutes. Dough will be smooth and elastic. Chop cold butter into small pieces; with mixer at low speed, add butter slowly until incorporated. Do not melt butter.

Place dough into a well-oiled bowl and turn to coat top. Cover loosely with a damp tea towel and allow to rise in a warm place (85°F), free from drafts, for 1 hour or until dough has doubled in bulk. Punch down, cover with plastic wrap and refrigerate for 8 hours or overnight.

Prepare filling: Combine all ingredients, stirring until well blended.

Remove dough from refrigerator and allow to return to room temperature. Roll dough out on a lightly floured surface to a 6 x18-inch rectangle. Spread pecan filling over surface of dough, leaving a 1½-inch margin on each side. Place the plastic baby (or kidney bean) somewhere in the filling.

Fold long side of dough over and roll tightly. Place the dough roll on a lightly greased baking sheet and form into a circle, seam side down, tucking one end into the other. With wet fingertips, seal the seam. Cover loosely with a damp tea towel and allow to rise in a warm place, free from drafts, until doubled in bulk, for approximately 45 minutes.

Preheat oven to 350°F.

Prepare egg wash: beat egg and 2 tablespoons water until well combined. Brush over surface of dough.

Bake until golden brown and bread sounds hollow when tapped, approximately 30 to 35 minutes. Remove to wire rack to cool.

Prepare glaze: Combine powdered sugar, almond extract and milk, stirring until glaze is a smooth fluid consistency. Divide between 3 small bowls; tint one batch purple, one green and one yellow, stirring until well combined. Place tinted glaze into 3 small zipper bags and seal, pressing air out. Snip one corner of each bag and drizzle over cooled bread. (Traditionally, the colors are applied to separate sections, but use your creativity here.)

Decorate the platter with doubloons and Mardi Gras beads.

Yield: 1 large loaf

You can order a King Cake or a Cookbook by calling 334-222-2265.

Duck Dinner

WKRG.com : Tricia Horton/My Chef — Mon, 25 Jan 2010 16:50:52 +0000

Delicious duck recipe
Duck Dinner

2 Duck Breast
salt/pepper both sides of breast
1 tabl Olive oil
Heat sautee pan add olive oil cook duck breast skin side down to render out fat.

Sauce
1 Red Onion (thin sliced)
3 Thyme Sprigs
2 Garlic Cloves (whole)
2 tabl Honey
2 cups Port Wine
3 cups Chicken Stock
1 tabl Corn Starch
salt/pepper to taste

Sautee on med high heat olive oil, red onion, thyme and garlic cloves for 3min. Add honey and sautee 1min. Carefully add port and cook until alcohol is cooked off (the port wine is flammable). Add chicken stock and reduce by half. Strain sauce and finish with corn starch.

Roasted Root Vegtables
1 ButterNut Squash (med dice)
1 Sweet Potato (med dice)
2 Red Beets (med dice)
1 Rutabaga (med dice)
1 Turnip (med dice)
1 Parsnip (med dice)
1 tabl Fresh Herbs (chopped)
1 tabl salt
1/2 tabl pepper
2 tabl olive oil
preheat oven 375 degrees
Toss root vegetables in olive oil, salt, pepper, herbs
Bake vegetables for 35 to 45 min or until golden brown

Tricia Horton
850.529.7891
mychefhorton@gmail.com

Redfish Etouffe

WKRG.com : Louis Mounger-Zea Rotisseri and Grill — Fri, 22 Jan 2010 18:59:43 +0000

A Cajun Classic!
RED FISH ETOUFFEE

2 ounces oil or butter
Seasoned flour to dust
7 to 9 ounces red fish fillet
4 ounces 40/50 shrimp, peeled & detailed
2 tablespoons green onions, chopped
6 ounces etouffee (home made or purchased)

Heat 1 ounce oil or butter in a skillet, dust fish in flour, when skillet is hot, carefully place fish in pan. Cook until brown in color, about 2 ½ minutes per side.
In a separate pan, heat 1 ounce oil or butter, ad shrimp, when shrimp begins to turn white, add green onions. Let them soften for about 45 seconds to 1 minute, add etouffee sauce.

*Shrimp do not need to be fully cooked when you add etouffee sauce.

When red fish is finished cooking, plate, bring etouffee sauce mixture to a light simmer. Ladle on top of fish and serve

Zea Rotisserie & Grill is one of over 40 restaurants taking part in the Cuisine for Kids fundrasier for the Child Advocacy Center January 26th. Find out more here.

Wedding Cookies

WKRG.com : Sonja Dowdle/Delish's Desserts — Thu, 21 Jan 2010 16:45:10 +0000

Cookies
Wedding Cookies

2 sticks of unssalted butter softened 1/4 teaspoon salt 1/4 cup sugar
2 cups unsifted flour 2 tsp. vanilla extract 1 cup finely chopped pecans
1 cup powdered sugar

Cream butter, add sugar slowly add flour, salt , vanilla extract and pecans into small balls and bake for 10 to 12 minutees. Cool cookies and roll in powdered sugar.

Potato Soup

WKRG.com : Liz Turner/"From Bucks To The Farm" cookbook — Wed, 20 Jan 2010 18:46:05 +0000

Easy and delicious soup
Potato Soup

6 lg. potatoes, peeled and cubed
1 lg. onion, chopped, saute' in butter
3 sticks celery, chopped, saute' in butter
1 15oz can evaporated milk
salt to taste
WHITE PEPPER to taste
1 stick butter
1 c. half-and-half or whipping cream
Garnish:
1 lb. bacon, fried and crumbled
3/4 c. shredded cheese
4 green onions, chopped

Boil potatoes in just enough water to cover until almost tender. Saute' onion and celery in butter. Add to the potatoes. Then add milk, salt, white pepper and half and half. Cook on low until potatoes are tender. Top with the above garnish for a great tasting soup. Note: I use Lands of Lakes Real Butter!!!
By Liz C. Turner
Phone: 251-605-4195 or 251-675-7624
"From Bucks to The Farm Cookbook"
To order: Send 24.95 to: Liz C. Turner 4180 Aba Dr. Saraland Al 36571

Prime Steak Sliders

WKRG.com : Chef Anthony Rametta/Highlights Sports Lounge/IP Casino — Tue, 19 Jan 2010 16:29:06 +0000

Grilled prime steak served on slider buns
Prime Steak Sliders

3 ea .Slider buns (dinner rolls )
1 lbs. N.Y. Strip steak (butterflied and cut into 4-5 oz steaks)
2 oz. Yellow onions (julienned)
2 oz. Mushrooms (sliced)
Sugar
½ cup merlot wine
S&P to taste

Fire cracker pickles

Bread and butter sweet pickle chips
Mae ploy (sweet Chili sauce) **

For sliders
Grill or pan sauté steak to a medium temp (about 4-5 min. per side)
While the steak is cooking sauté the onions and mushrooms on med heat just until onions become transparent.
Add ½ cup of merlot wine and the 2 oz. sugar and let it reduce by half, about 4 minutes.

For fire cracker pickles
Start by draining the juice off of the pickles ,you can then marinate the pickle chips in the Mae Ploy sweet chili sauce and store until needed. Mar Ploy can be bought in any Asian store and some Wal-marts do carry it.

Serve with the side dish of your choice.

Chicken Quesadilla

WKRG.com : Jason Harsany/Smokin Gringos — Mon, 18 Jan 2010 16:44:42 +0000

Easy and delicious quesadilla recipe
Chicken Quesadilla:

Large flour tortilla
1 1/2 cup shredded cheese blend (mozzarella, mild Cheddar)
1 slow roasted seasoned chicken breast (shredded)
1 oz. white chipotle sauce (mayo, sour cream and red chipotle sauce)
1 oz. butter
sour cream and/or taco sauce

Spread sauce in swirling motion around tortilla. Distribute chicken and cheese evenly. Press together. Place on flattop over med to high heat for several minutes. Flip it over and bast with butter until golden, buttery crisp. Serve with sour cream and/or taco sauce.

251-458-6890

Chocolate Fondue

WKRG.com : Robin Lea/Bayside Dinners — Fri, 15 Jan 2010 21:35:02 +0000

Perfect dessert for chocolate lovers
Chocolate Fondue

8 oz good quality chocolate
8 oz heavy whipping cream
1 1/2 oz Grand Marnier
1. Heat the cream and liqueur in a dessert fondue pot, (smal) on medium heat.
2. Add Chocolate and stir until chocolate is melted.
3. Place the dessert pot over a tea candle to keep warm.

Chicken and Almond Stir-fry

WKRG.com : Ann Coffee — Thu, 14 Jan 2010 16:39:24 +0000

From the Cookbook: "Something New for One or Two"
Cookbook: "Something New for One or Two"

CHICKEN, ALMOND STIR FRY
3/4 lb. boned and skinned chicken breasts 1 T. canola oil
2 Tbs. chicken broth 1/4 c. sliced toasted almonds
2 Tbs. teriyaki baste & glaze 1 c. fresh mushrooms, sliced
1 T. lite soy sauce 1 c. snow peas, sliced
1/2 shredded carrots 1/2 c. shredded zucchini
may also add thinly sliced colored peppers
Cut chicken into small pieces and mix with the chicken broth and the baste and glaze and soy sauce; set aside. In a skillet, heat the oil over high heat. Add the chicken and stir-fry until done, about 2 or 3 minutes. Add the mushrooms and other vegetables and stir-fry for several minutes more. Cover and steam for 2 minutes. Serve over rice and top with toasted almonds.
BEST BEER MUFFINS:
1 c. self rising flour 1 T. sugar
1/2 cup warm beer, (regular, lite or non alcoholic)
Combine ingredients, mix well and fill 6 greased muffin tins. Bake 25 minutes at 400 degrees.
BROWNIE PIE:
1/2 c. butter 1/4 c. flour
2 squares unsweetened chocolate 2 eggs, beaten
1 c. sugar 1 t. vanilla
Melt chocolate and abutter in a double boiler. Gradually add sugar to the eggs, beating the whole time. Add flour and vanilla;, mix with the chocolate mixture and pour into an 8 inch glass pie pan. Bake at 350 for 20 to 25 minutes. Serve with a scoop of ice cream if desired.

King Cake

WKRG.com : Karen Jones/The Little Cake Shop — Wed, 13 Jan 2010 19:07:14 +0000

Mardi Gras treat
King Cake Recipe

Sweet Roll Dough
3 cups Bread Flour
3 tablespoons Instant Powered Milk
1 1/2 teaspoons Salt
1 teaspoon Yeast
1/4 cup Sugar
1 Egg
1 cup Hot Water
Mix all ingredients together and allow dough to double in size.
Roll out into rectangle shape. Fill. Roll up then make oval shape.
Bake on 400 degrees until brown
Cinnamon Strudel Filling
1/4 cup Sugar
1/4 cup Brown Sugar
1 stick of margarine
1/4 cup Cinnamon
Pecans (optional)
Put butter in microwave for 20 seconds. Then mix all ingredients together
and let stand for 20 minutes.
Icing
Vanilla Frosting (from the grocery store)
Heat in the microwave for 30 seconds
Pour over top
Add colored sugar over top

Beer Cheese Soup

WKRG.com : Sean McLaughlin/ Creative Catering — Tue, 12 Jan 2010 17:08:06 +0000

Delicious soup to keep you warm..
CREATIVE CATERING

BEER CHEESE SOUP

8 oz. Butter
1 cup Finely Chopped Onions
½ cup Finely Chopped Celery
½ cup Finely Chopped Carrots
1 tbls. Minced Garlic
2 tsp. Worcestershire Sauce
½ cup Flour
3 cups Chicken Broth
2 cups Heavy Cream
1 tbls. Sugar
1 tbls. Tony’s Creole Seasoning
2 tsp. Ground Mustard
1 tbls. Roasted Garlic Pepper
4 cups Sharp Cheddar Cheese
1 ct. Dark Beer

Heat butter in a heavy soup pot. Add onions and minced garlic. Sauté until onions are translucent; add celery and carrots. Cook 2-3 minutes; stir in flour. Add chicken broth and bring to a high boil. Add beer, Worcestershire sauce and heavy cream. Reduce heat to low. Add remaining ingredients and stir constantly until soup begins to bubble. Add additional broth or beer if too thick. Garnish with paprika.

Dessert Drinks

WKRG.com : Susan R. Carley/Cream & Sugar — Mon, 11 Jan 2010 19:10:03 +0000

The Grand Opening of Cream & Sugar is Tuesday at 3:00.
DESSERT DRINKS

Affagado

1 heaping scoop of semi-soft vanilla ice cream

2 shots of espresso

Whipped cream

Put scoop of semi-soft vanilla ice cream in an espresso cup or tea cup. Pour hot espresso over it. Serve immediately. Garnish with caramel drizzle if desired.

AndeFreeze

1/2 oz Kahlua
1/2 oz Crème de Menthe
1/2 oz Crème de Cocoa

1 scoop vanilla ice cream

1 Andes Mint

Blend in blender 25 seconds. Pour in a large chilled wine glass and top with shaved Andes Mints.

Blackened Shrimp and Grits

WKRG.com : Chef Mike Wallace- Marriott's Grand Hotel — Fri, 08 Jan 2010 18:46:14 +0000

A delicious addition to any meal!

Quantity - 10 serv.
Preparation Steps

Ingredients
SHRIMP 16-20
80 ea
1. Marinate shrimp for at least 3 hours.
2. Saute shrimp in a hot skillet until done (1-2 minutes on each side).
3. For Grits; Saute garlic and shallots in 1 oz. Butter and then add seasoning and wine. Add grits, cheese and cilantro.

Cajun spice 1/2 c
Olive oil 1/3 c
Lemon juice 1 oz
Brandy/wine mix 2oz

Grits
Garlic minced 2T
Shallots minced 2T
Cajun seasoning 2T
White wine 2 oz
Grits prepared 1 qt
Cheddar cheese 2 c
Cilantro chopped 3 T

Bacon Wrapped Duck

WKRG.com : Marian Titlestad and Sarah Clark/Bay Gourmet Catering — Thu, 07 Jan 2010 15:41:00 +0000

Delicious appetizer
Bacon wrapped Duck with Cream Cheese and Jalapeno

2 duck breasts, cut into one inch chunks
1 package of bacon
1 small jar of sliced jalapenos
1 package of cream cheese - unsoftened
toothpicks

Slice bacon slices in half. Lay bacon slices out and place a teaspoon of cream cheese in middle of slice. Place jalapeno slice and piece of duck, beef or chicken on top. Roll the bacon over until the stuffing is wrapped. Skewer with toothpicks and place on ungreased baking sheet. Bake at 400 for 25 - 30 minutes or until the bacon is crisp. Some of the cream cheese will run out, that is okay. Serve hot.

Parmesan Crusted Tilapia

WKRG.com : Chef Stafford DeCambra/Wind Creek Casino — Wed, 06 Jan 2010 15:36:01 +0000

Parmesan Fish recipe
Parmesan Crusted Tilapia
with Red Onion and Asparagus Salad and Lemon Butter Sauce

For Red Onion and Asparagus Salad & Fresh Herb Dressing:

Amounts Ingredients
1 tablespoon Red wine vinegar
1 teaspoon fresh chopped herbs to include parsley, thyme and basil
¼ teaspoon Dry mustard
3 tablespoon Extra virgin olive oil
To taste Salt and black pepper
2 pieces fresh asparagus spears, cooked, chilled, sliced on ½-inch bias
¼ ounce red onion, fine julienne
6 each Red Grape tomatoes, cut in half
6 each fresh orange segments
1 tablespoon toasted pine nuts
1tablespoon chopped Italian parsley

1. Combine the first three ingredients in a stainless steel bowl- mixing well. Add oil slowly to blend, season with Salt & Pepper. Reserve.
2. In a separate stainless steel bowl, add remaining ingredients, mix well. Add the Fresh Herb Dressing, coating & tossing well.

For Lemon Beurre Blanc:

Amounts Ingredients
2 tablespoons fresh lemon juice
2 ounces softened whole butter
To Taste Salt and White Pepper

1. Reduce lemon juice in small sauce pot till almost dry, then remove from heat and let cool briefly.
2. Gradually whisk in soft butter to achieve emulsion. Season to taste, reserve.

For Parmesan Crusted Tilapia:

Amounts Ingredients
1/2 cup Grated parmesan Cheese
1/2 cup Japanese bread crumbs
1 tsp chopped parsley
3 whole fresh eggs
1 ounce half and half
2 each Tilapia fillets
To Taste Salt & White Pepper
1 cup All-purpose flour
2 ounce olive oil
1 tablespoon whole butter

1. Combine cheese, bread crumbs and parsley; mix well, reserve.
2. Separately combine eggs and half & half; mix well, reserve.
3. Season Fish with salt & pepper.
4. Dredge season fish fillets through flour, then the egg wash, then the cheese mixture.
5. Heat oil in sauté pan over medium heat. Add breaded fish fillets. Add whole butter and cook until golden brown.
6. Finish in the oven 400 degrees for 10-12 minutes.
7. Serve immediately over the Red Onion & Asparagus Salad, drizzle with the Lemon Butter Sauce.

Note: For an up-scaled presentation, try serving this Entrée in a Parmesan Basket!

Recipe provided by:

Chef Stafford T. DeCambra, CEC, CCE, CCA, AAC
Corporate Executive Chef
Wind Creek Casino & Hotel
Wind Creek Cooking Studio
PCI Gaming

Crawfish Bisque

WKRG.com : Cheryl Barnes/ Cheryl's Cafe and Market — Mon, 04 Jan 2010 23:29:41 +0000

Delicious soup to warm the soul
Crawfish Bisque

2 cups diced celery
1 small diced onion
7 cloves garlic minced
1 stick real butter
3 cups flour
1 gallon whole milk
3 tbs Tony Chachere's
2 lbs chopped crawfish tails

Saute onions, garlic and celery in butter until done. Add flour and gradually add milk over medium high heat until it thickens. Add Tony's. Stir with a whisk. Add crawfish tails.. Heat and Serve.

Lace Cookies

WKRG.com : Chef Kevin Layton/Greer's — Wed, 30 Dec 2009 16:51:27 +0000

Perfect Holiday Cookies
Lace Cookies

yield 8-10 dozen
3 cups sugar
3 cups oats
3 Tbls. flour
3/4 tsp. salt
3 sticks butter
3 eggs - beaten
1 1/2 tsp. vanilla

1. Melt the butter in a small pot.
2. Mix the sugar, oats, flour and salt in mixing bowl.
3. Beat the eggs. Add the eggs, butter and vanilla to the dry ingredients and mix well.
4. Spoon on to a parchment lined cookie sheet and bake at 350 degrees for 6-7 minutes.

Crab & Corn Bisque

WKRG.com : The Royal Knight — Mon, 28 Dec 2009 23:28:31 +0000

Stay warm with this yummy soup recipe
Crab & Corn Bisque

2 quarts heavy cream
1 yellow onion
1/2 stalk celery
1 lb. crab meat
1 tsp bacon grease
1 tbs garlic
1/2 tsp cayenne
1 tbs thyme
3 cups corn
salt & pepper to taste
1/2 lb butter
1/2 cup flour

Saute vegetables and garlic in bacon grease until tender. Add crab and spices along with cream. Reduce heat. In another pan, melt butter and add flour. Stir and then add to liquid until it thickens.

Huevos Rancheros

WKRG.com : Chef Chris Rainosek/ Dauphin Street Taqueria — Mon, 28 Dec 2009 18:12:35 +0000

Mexican style egg dish
Huevos Rancheros (1 serving):

Ingredients:
1/4 C Mexican Chorizo
1/8 C Black Beans (if using fresh, cooked not raw. Canned is ok)
1/8 C Potato, diced and cooked until tender
1/8 C Jack Cheese, shredded
2 Corn Tortillas
2 Eggs
1/4 C Salsa Verde
Drizzle of Salsa Chipotle
(Feel free to substitute any salsa)

Procedure:

Pan fry tortillas until slightly firm. Cook chorizo until no longer raw, add black beans and potato. Put chorizo mixture between the two tortillas, cover with jack cheese, and put in a 400 degree oven until cheese is completely melted. When cheese is melted, start cooking eggs. Using a non-stick pan, cook until they reach desired doneness (over easy is recommended). Place eggs on top of melted cheese, cover with salsa verde, and drizzle with salsa chipotle. Serve warm.

Wilted Spinach Duck Salad

WKRG.com : Chef Daniel Petersen/Cafe 615 — Mon, 28 Dec 2009 04:43:53 +0000

Delicious salad
WILTED SPINACH DUCK SALAD

Roasted Shallot Viniagrette:

6 Slices Cooked Bacon
4 Roasted Shallots
tsp Granulated Garlic
Pinch Ground Pepper
Tbsp Dry Sherry
2 oz Apple Cider Vinegar

Place all the above ingredients into a food processor. Slowly add 4oz Olive Oil

Roast Duck Leg Quarters and pick meat from bone. In a Saute Pan heat Roasted Shallot Viniagrette, Sliced Shiitake Mushrooms, Chopped Cooked Bacon and Duck. When heated, toss into Bowl with Fresh Spinach, Mix to wilt Spinach. Put on Plate and Top with Crumbled Feta Cheese.

Serves 4

Decorating With Food For The Holidays

WKRG.com : Chef Tom Houle- Naman's Catering — Wed, 23 Dec 2009 19:22:09 +0000

Chef Tom Houle and sons Ian and Jean Luc show us some neat decorating ideas.
Chef Tom Houle from Naman's Catering is joined by his sons Jean Luc and Ian, who show us some innovative decorating ideas for the holidays.

Wild Rice and Turkey Salad

WKRG.com : Chef George C. Panayiotou/Ruth's Chris Steak House — Fri, 18 Dec 2009 15:37:03 +0000

Elegant salad
WILD RICE AND TURKEY SALAD WITH GRAPES
YIELD: 6 CUPS

1 -6 OUNCE PACKAGE WILD RICE
¾ CUP MAYONNAISE
3 TABLESPOONS SALAD OIL
2 TEASPOON HEINZ OR WHITE HOUSE CLEAR VINEGAR
1 TABLESPOON SUGAR
SALT AND PEPPER IF NEEDED
2 CUPS COOKED CUBED TURKEY MEAT
¼ CUP DICED GREEN ONIONS, GREEN AND WHITE PARTS
1 CUP RED SEEDLESS GRAPES, HALVED
6 OUNCES BLANCHED SLIVERED ALMONDS, SLIGHTLY TOATED IN OVEN

PROCEDURE:
1. COOK RICE ACCORDING TO PACKAGE INSTRUCTIONS. HOWEVER, USE CHICKEN BROTH INSTEAD OF WATER
2. IN A GLASS OR STAINLESS STEEL BOWL, WHISK TOGETHER, MAYONNAISE, SALAD OIL, VINEGAR, SUGAR, SALT AND PEPPER.
3. IN SEPARATE BOWL, MIX WILD RICE, TURKEY, GREEN ONIONS AND GRAPE HALVES.
4. BLEND DRESSING WITH RICE MIXTURE UNTIL THE SALAD IS COATED WITH DRESSING.
5. REFRIGERATE 1 HOUR OR MORE. SERVE TURKEY SALAD ON A BED OF LEAF LETTUCE. GARNISH SALAD WITH ALMONDS ON TOP.

FROM THE RECIPE FILES OF: GEORGE PANAYIOTOU

Bacon Wrapped Scallops

WKRG.com : Chef Rob Stephens — Thu, 17 Dec 2009 16:49:04 +0000

Scallops With a Tabasco Maple Cream Sauce
Bacon Wrapped Scallops
With a Tabasco Maple Cream Sauce

Ingredients
2 lb U-10 scallops (jumbo)
20 slices thick bacon
2 cups heavy cream
½ maple syrup
4-5 dashes “Original Tabasco Sauce”
1 heaping TB corn starch
1 TB water

Procedure
keep the scallops frozen and wrap each with a slice of bacon
Place on sprayed cookie sheet and bake in preheated 425 F oven for 20-30 until bacon starts to brown but not crisp

For the sauce
In a med sauce pot – combine the cream, syrup, and Tabasco sauce.
Bring to a boil –
Mix the corn starch with the water until dissolved
Reduce the heat to simmer and add the slurry of corn starch to the pot with a whisk – return to med high heat for a minute or so

Serve the scallops with the sauce over top.

5616 C Three Notch Rd Mobile, AL 36619 www.chefrobco.com

Homemade Pizza

WKRG.com : Chef Eric Leath/Ozio — Wed, 16 Dec 2009 17:32:51 +0000

Delicious Homemade Pizza
Ingredients for 2 12" pizzas:
Dough

1 Cup Lukewarm Water
1/2 Package active dry yeast
1/4 Tsp Sea Salt
2.5 Cups King Arthur Bread Flour(measured with a level scoop)

Several drops of olive oil

Toppings:

8 Farmers Market pear shaped tomatoes

5 oz fresh Mozzarella

Freshly grated Reggiano Parmesan

Fresh Basil

Equipment:

2 - 32 ounce Tupperware or other round plastic container

Stand mixer with dough hook

Pizza piel

Pizza stone

Cheese grater

Pizza pan

Pizza Cutter(or very large knife)

Advance notes about this recipe:

What follows is an attempt to bring as close to restaurant quality pizza to the home as possible. It is a simplified version of a very complex process. The result is a very delicate dough that can act very tempermental. The good news is that it can be stretched by hand. Instead of using a rolling pin. I would recommend making a double recipe the first time in case of mistakes. If the dough breaks, it can be re-formed into a ball, but will not stretch on its own. A rolling pin will be needed. After some practice the process will become familiar and more easy.

When flour is mixed with water, it will form strands of gluten that will give the dough the ability to stretch. I tried this recipe with a very average all purpose flour, and achieved bad results. This is one ingredient where the brand is important.

To Start:

Dissolve yeast in water and add flour let ingredients mix, until most of the flour is integrated in the water (leaving some dry flour on the sides of the bowl). Let ingredients sit for 40 minutes.

Add salt.

Incorporate the rest of the flour with a spatula and mix on the less than 1/3 power for 20 Minutes. Dough will still look very wet. Empty onto a floured surface, divide, and roll into two balls(incorporating as little flour as possible). Place and seal in very lightly oiled plastic container. Let rise for 30 minutes, and refrigerate until 1 hour before use. Temperatures in different kitchens vary, and if dough begins to increase in size by even 1/2 place it in the fridge before the 30 minutes expires. This will retard the rise.

Place pizza stone on a rack 1/3 from the oven bottom. Heat oven to 550 degrees for at least one hour to ensure stone is thoroughly heated.

Empty plastic container onto a lightly floured surface. It is best to use a little force when doing this. Flip ball of dough to thoroughly coat in flour. Place on piel, and gently stretch by hand into a 12" circle. If the dough has a lot of bubbles, be prepared to encounter some thin spots. It is a good idea to pinch these areas together. Shake the piel to ensure that the dough slides easily before applying toppings.

Add tomatoes mozzarella, basil, and grate some parmesan on top.

Hold piel trying to keep it at a horizontal angle, and use forward momentum to place pizza on the stone. Turn off the bake cycle, and turn the oven on high broil. This will give direct heat to the pie. The pizza should cook very quickly, and should be pulled out by the piel when golden brown.

Place on pan or serving platter, and slice.

Filet Oscar

WKRG.com : Chef Breck Finley of Westminster Village — Mon, 14 Dec 2009 17:31:20 +0000

New twist on an old favorite

FILET OSCAR:
8 – 3 ounce medallions of tenderloin
¼ cup olive oil
Pinch of chopped garlic, salt & pepper to taste

1. Heat olive oil in a heavy sauté pan on medium high till almost smoking.
2. Season medallions of beef. Place in pan and sear both sides approximately 2 minutes for medium rare.

BEARNAISE SAUCE:
5 egg yolks
Squeeze of lemon
Pinch of season salt
Dash of Worcestershire and Tabasco
1 teaspoon tarragon vinegar
1 teaspoon chopped fresh tarragon
¾ lb. whole butter clarified

1. Place egg yolks in mixing bowl; add the rest of the ingredients, except the butter.
2. Place pan of water on a burner and heat.
3. Whisk eggs in bowl over hot water till they start to thicken, remove from heat and slowly ladle in the clarified butter.

CRABMEAT:
1 pound of lump crabmeat
Pinch of salt & pepper
1 tablespoon butter
1 tablespoon white wine

Sauté crab in pan with all ingredients till hot

FINISH PRODUCT:
Steam 8 large asparagus spears until bright green but still crisp (al dente).
Place 2 medallions side by side on plate. Put crabmeat across the middle with asparagus on either side. Ladle béarnaise on top.

Bama Brew

WKRG.com : J.J. Divin & Ashley Roberts/Shane's Rib Shack — Fri, 11 Dec 2009 18:45:06 +0000

A dish that makes you want to yell "Roll Tide"
BAMA BREW

Ingredients:
6 garlic cloves
1.5 lbs Meat
1 Large Onion, chopped
1 small bag of mixed vegetables
1 small bag of cut okra
2 Large cans of stewed tomatoes
6 cubes of beef bouillon cubes
1 box of orzo pasta(looks like rice)
Directions:
-brown the first three ingredients. Add a good amount of pepper when browning.
-In a large pot, boil 6 cups of water and the 6 bouillon cubes. Add tomatoes.
-When the water comes to a boil, add the browned meat and cook for 20 minutes.
-Add the mixed vegetables, orzo pasta, and the okra and reduce heat. Cook until veggies and pasta are soft.

Cracker Cookies

WKRG.com : Deann Servos/Prodissee Pantry — Thu, 10 Dec 2009 18:49:09 +0000

Easy cookies for holiday entertaining from the Cookbook "Palate Pleasers"
Cracker Cookies
Prodisee Pantry

Palate Pleasers
Cracker Cookies
By John & Elizabeth Nocera

Saltine or club crackers

½ cup sugar

1 stick butter

1 tsp. vanilla

½ cup nuts

Chocolate chips

Preheat oven to 350 degrees. Cover cookie sheet with foil. Melt sugar and butter together. Bring to rolling boil for 2 minutes. Remove from heat and add vanilla. Line cookie sheet with crackers. Pour sugar mixture over crackers. Sprinkle with nuts. Bake for 10 minutes. If using chocolate, sprinkle them on and smooth over top of nut. Allow to cool and break into pieces. Store in air-tight container.

Muffaletta Sandwich

WKRG.com : Bruno's Supermarkets — Wed, 09 Dec 2009 23:15:37 +0000

Made ya’ Muffaletta
Made ya’ Muffaletta!
This recipe is a combination of what I like from a couple of versions of the New Orleans classic sandwich. Big, hearty sandwiches are a great way to feed a crowd. Make a couple and slice them into small wedges or squares. A bamboo skewer with an olive or pepperoncini keeps it all neat for a cocktail party.

Cathy Borden for Bruno’s Supermarkets
Ingredients
1 loaf of foccacia bread or one (15-inch) loaf seeded Italian bread, cut in 1/2 horizontally
3 cups Boscoli Family Italian Olive Salad
1 tbsp garlic butter (We sell this at Bruno’s. If you don’t have it don’t worry you can pick some up next time)
4 ounces mozzarella, thinly sliced
4 ounces leftover ham (in some cases this is going to be a what you have left from a spiral sliced or a glazed type ham. If you don’t have one get some sliced at the deli. Go with a slice that is a bit thicker than sandwich style.
4 ounces Genoa salami, thinly sliced
4 ounces provolone cheese sliced
Sliced tomatoes
Sliced pepperoncini rings
Directions
Preheat the oven to 375 degrees F.
Cut the bread in half. Spread the garlic butter on one of the cut sides of the bread. Now, spread both the side you just buttered as well as the other cut sides of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Add chopped Pepperoncini and sliced tomatoes to cover olive salad on bottom side. Arrange Mozzarella to cover veggies. Top with salami and ham. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
To serve, unwrap the sandwich and slice into portions.
Have napkins ready!!

Shrimp Creole

WKRG.com : Chef John Besh/ Cookbook author and restaurant owner — Tue, 08 Dec 2009 19:22:01 +0000

Recipe from the cookbook, "My New Orleans"
SHRIMP CREOLE

Serves 12–15
Traditionally a roux-and-tomato-based dish, Shrimp Creole in my new version has Vietnamese influences; it’s spicy and sweet, full of herbs and flavor. Any ultraripe tomatoes will work. The amounts given feed a typical Sunday supper at my house; for six to eight, halve the ingredients, but don’t worry too much: there’s a lot of forgiveness.
5 pounds jumbo Louisiana or wild American shrimp, peeled and deveined
Salt
Freshly ground black pepper
1 tablespoon minced fresh lemongrass
½ cup olive oil
3 medium onions, diced
10 cloves garlic, thinly sliced
1 stalk celery, diced
1 bell pepper, red, green, or yellow, seeded and diced

5 pounds overripe Brandywine or other heirloom tomatoes, peeled, seeded, and chopped
1 bay leaf
¼ teaspoon ground allspice
1 tablespoon crushed red pepper flakes
Leaves from 2 branches fresh basil, chopped
Leaves from 1 sprig fresh mint, chopped
Sugar
6–8 cups cooked Basic Louisiana White Rice (page 15)

Put the shrimp into a large bowl, season with salt and pepper, then mix in the lemongrass. Heat ¼ cup of the oil in a large deep skillet over moderate heat. Add the shrimp, stirring and tossing them with a spatula. Sauté until they turn pink, about 2 minutes. Remove the shrimp from the pan and set aside while you make the sauce.
Into the same skillet with the oil and shrimp juices, put the remaining ¼ cup oil and the onions, garlic, celery, and bell peppers and cook, stirring constantly with a wooden spoon, for about 2 minutes.
Add the tomatoes. Reduce the heat to medium-low and when the sauce comes to a simmer add the bay leaf, allspice, and red pepper flakes. Simmer for 10 minutes.
Add the shrimp back to the skillet along with the basil and mint. Cook for a minute or two. Season with salt and pepper. If the sauce tastes too tart, add a little sugar to balance the flavor. Remove the bay leaf. Serve over steamed Louisiana white rice.

—From My New Orleans: The Cookbook by John Besh/Andrews McMeel Publishing

Holiday Chicken

WKRG.com : Chris and Carla's Catering & Heavenly Ribs — Mon, 07 Dec 2009 18:33:33 +0000

Great holiday chicken dish
HOLIDAY CHICKEN

| 35 min | 10 min prep |

2 boneless chicken breasts
3 or 4 chicken thighs (bone-in & skin on)
1/2 cup finely chopped yellow onion
1/2 clove finely chopped garlic
1 stalk celery, cut into thin strips and finely chopped (minced?)
2 cans chopped peeled long green chile (or 6 fresh long green chiles roasted, peeled, seeded and chopped)
1 small tomato or 1/2 medium tomato, peeled, seeded and chopped relatively small (about 1/4 cup)
1/4 teaspoon powdered sage
1 teaspoon salt
1/4 teaspoon black pepper
1 cup or more Cheddar cheese, grated
1/2 cup White cheese , grated
Preheat oven to about 300 to 350°F.
Put the chicken in a large skillet and add dry ingredients. Add in the salt, pepper and sage and stir. Add in the onion, garlic and celery. Bring to a soft simmer, reduce the heat to medium and heatl until chicken is tender and has no red inside.

Remove the pan from the heat temporarily. Remove the chicken from the skilleet to a plate or bowl. Slice the chicken breasts lengthwise into about 3 or 4 strips. Cut the strips into pieces about 1/2 inch long. Put the chopped breasts back into the skillet and put the skillet back on medium heat. Remove the skin from the thighs and discard (makes good cat food, lol).
Take all the meat off the thighs, discarding the bones. Be sure to trim out and discard any sinews or tendons at the ends of the thigh muscles. Cut the thigh meat into pieces about the same size as the breast pieces. Add the thigh meat back into the broth. Add the tomatoes and chopped long green chiles in and continue simmering the chicken until done. You may need to add a bit more water into the broth to have enough for the sauce - don't let it boil dry. You will need about a quart or so of broth when you make the sauce.
Pour the entire mixture evenly into a large Pyrex baking dish and smooth the top. Cover evenly with the remaining half of the grated Cheese. Sprinkle the grated yellow cheese over the top of the cheese.
Serve with Sour Cream if desired. (Saltine crackers go GREAT with this dish).
Serving suggestion: Holiday Chicken with a dollop of sour cream, Spanish Rice, Refried Beans, salad, Saltine crackers and iced tea.

Key Lime Pie

WKRG.com : Hope's Cheesecake — Fri, 04 Dec 2009 18:38:00 +0000

Recipe for a delicious sweet treat
One - 9" graham cracker crust
One - 14 oz. can sweetened condensed milk
Three - egg yolks (whites not used)
1/2 cup - Nellie & Joe's Key West Lime juice

Beat egg yolks until frothy. Add sweetened condensed milk and key lime juice. Blend until smooth.

Pour filling into pie shell and bake at 350 degrees for 15 minutes.

Allow to stand for 10 minutes before freezing.

Just before serving, top with freshly whipped cream and garnish with lime zest.

Seared Pork Medallion Salad

WKRG.com : Chef Rick Barfield/The Blind Mule — Thu, 03 Dec 2009 19:03:14 +0000

Seared pork medallion salad with warm cranberry and pecan dressing
Seared pork medallion salad with warm cranberry and pecan dressing

Serves 4

1 pork tenderloin, silver skin removed and sliced into 16 medallions
1/2 cup extra virgin olive oil, divided
salt and pepper to taste

For the salad:
Enough baby greens for 4 salads
3/4 cup sliced red onions
1 cup sliced tomatoes
You can add other veggies if you would like

For the dressing:
1/4 cup balsamic vinegar
1/4 cup dried cranberries
1/4 cup pecan pieces
pinch salt
pinch sugar

Prepare the salad. Season the pork with the salt and pepper. Heat half the oil in a saute pan. When hot place the medallions in the oil. Cook for 3 minutes on either side. Transfer four medallions to each salad (note: you may need to cook the pork in batches, if so , use the same pan)

While pan is still hot, add the vinegar, cranberries, pecans, salt and sugar. Cook for one minute and add remaining olive oil. Heat through and drizzle over salads.

MARC Bibb Lettuce Salad

WKRG.com : Chef Wesley True/ True Restaurant — Thu, 03 Dec 2009 16:16:43 +0000

Simple yet delicious salad
True Restaurant’s MARC Bibb Lettuce Salad
Yields 2 servings

Ingredients
4 ounces Bibb lettuce greens (preferably from MARC’s greenhouse)
6 Pecorino olives
6 Spanish olives
2 oz. marinated hearts of palm (with 1/3 t choped thyme and pinch of pepper with 1Tbsp olive oil)
2 turned artichokes
1/8 cup diced carrots
1/4 diced onion
1/8 cup diced celery
1/2 qt chicken stock
salt to taste
2 T olive oil

Procedure

Saute vegetables in olive oil until soft and add artichokes. Saute artichokes for 3-5 minutes, then add chicken stock, season with salt and braise until artichokes are tender (roughly 10 to 15 min). Mix with 2 tablespoons of good quality olive oil and add salt and pepper, to taste.

Assembly

Place the greens, olives, hearts of palm and artichoke-vegetable saute in a mixing bowl. Mix well so all of the salad is coated with the dressing of the vegetables. Place into serving dish or bowl and enjoy!

Ozark Pudding

WKRG.com : Leannah Holland — Wed, 02 Dec 2009 21:46:56 +0000

Easy, economical and enjoyable dessert
Ozark Pudding

1 egg, slightly beaten
3/4 cup sugar
1 cup chopped apple
1/2 cup chopped walnuts
3 tbsp flour
1 1/2 tsp baking powder
dash of salt

Mix eggs and sugar; add apple and nuts. Mix well. Add the flour, baking powder and salt. Pour into greased 1-quart baking dish. Bake at 350 degrees for 25 minutes. Serve warm or cold with whipped cream or ice cream on top.

Shrimp Stuffed Avocado

WKRG.com : Chef Michael Devaney/The Bull — Mon, 30 Nov 2009 20:57:44 +0000

A Mexican dish with local flair
shrimp stuffed avocado with local crab meat and pico de

1 large tomato
1/4 onion
1 jalapeno
1 T cilantro
juice of two limes

1 avacado
4 boiled shrimp
2 oz lump crab meat

Maple Ancho Roasted Turkey with Roasted Garlic Cilantro Gravy

WKRG.com : Chef Tom Houle — Wed, 25 Nov 2009 18:56:38 +0000

Turkey with a little Southwestern flair
Turkey:
1 1/2 cups pure maple syrup
2 tablespoons dijon mustard
3 tablespoons Ancho chile powder
kosher salt
1 18 lb. turkey
20 fresh sage leaves
1 stick tablespoons unsalted butter, melted
freshley ground black pepper

Gravy:
1 medium Spanish onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
turkey neck an giblets
3 tablespoons all pupose flour
1 cup dry white wine
6 cups Enriched Chicken stock
or low-sodium chicken broth
1 head roasted garlic, peeled
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro

Preheat the oven to 450 degrees.
Whisk together the maple syrup, mustard, and ancho powder in a medium bowl and season salt.
Remove the neck and giblets from the turkey and set aside for the gravy.
rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath. Rub the entire surface with half of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper.
Truss the turkey or simply tie the legs closed with butcher's twine and place on a rack in a large roasting pan.
Roast, basting with the remaining butter every 10 minute, for about 30 minutes, or until brown.
Reduce the oven temperature 350 degrees and continue roasting the turkey for another 1 1/2 to 2 hours, until an instant read thermometer inserted into thigh reads 155 degrees. Continue roasting brushing every 5 minutes until turkey reaches 165 degree, 20 to 30 minutes.
Transfer turkey to cutting boar, brush with more of the glaze, and let rest 20 minutes before carving. The temperature of the bird will rise to 189 degrees as it rests.

While turkey is resting, make the gravy. Place the roasting pan with drippings over two burners on your stove. Turn heat to high and bring the drippings to a simmer. Add the onion, carrot, and celery, and turkey neck and giblets back to the pan and cook until the mixture is golden brown, 8 to 10 minutes.
Add the flour and cook, stirring, until lightly golden brown, 3 to 4 minutes. Whisk in the wine and bring the stock to a boil.

Mash the roasted garlic cloves to a paste in a bowl using a fork. Whisk in the roasted garlic and continue cooking the gravy over high heat until the gravy is reduced by half, 15 to 20 minutes. Season with salt and pepper to taste. Strain the gravy into a bowl and stir in the chopped cilantro.

Apple Pie Egg Nog

WKRG.com : Chef Mike Wallace/Grand Hotel — Tue, 24 Nov 2009 18:32:08 +0000

Holiday dessert
Apple Pie Egg Nog ala Mode

Ingredients
Quantity - 10 serv.
Preparation Steps
Apples small diced 1 ½ c
1. Sauté apples with butter in a saucepan on Med. heat for 2-3 min.
2. Add spices, then brandy.
3. Place milk and cream in the pan and bring to a simmer.
4. Have eggs in a bowl and add about 2 c. of the hot mixture to the bowl while whisking.
5. Take egg mixture and add to the remaining liquid.
6. Take off heat and refrigerate over night.
7. Can be served warm or cold.
8. Add your favorite whipped Cream or Ice Cream
Butter 1 T
Sugar 1/3 c
Cinnamon 1 tsp.
Nutmeg ¼ tsp
Allspice Pinch
Calvados or Apple Brandy ½ c
Eggs 6 ea
Milk 2 c
Half and half 2 c
Vanilla extract 1 tsp

Whipped cream or scoop of ice cream
1 oz. ea.

Cranberry Relish

WKRG.com : Chef Steve Zucker/Bimini Bob's — Mon, 23 Nov 2009 18:31:11 +0000

Thanksgiving favorite
CRANBERRY RELISH

YIELD:
1 QT

EQUIPMENT NEEDED:

· Can Opener

· Stainless Steel Bowl

· Cutting Board

· Chef Knife

· Cut Glove

· Measuring Cups & Spoons
· Robot Coupe w/ propeller blade

· Rubber Scraper

· Plastic 1/6 pan

PREP TIME:
10 Min.

STORAGE:
Expo

SHELF LIFE:
4 Days

DATE FILLED:
5/01/09

INGREDIENTS
QUANTITY

PREPARATION PROCEDURES

Navel Orange (seedless)

Cranberry Sauce

Red Delicious Apple

(fine dice)

Celery (fine dice)

Pecans (pieces)

Kosher salt

Granulated Sugar

1 ea.

1 can

1 ea.

½ cup

½ cup

¼ tsp.

3 TBLS.

1. Shave stem & bud end off of the orange and cut into 8th’s.

2. Place in food chopper and chop fine (approx. 20 sec). Scrape sides of robot coupe and chop again 20 more seconds.

3. Add cranberry sauce and chop approx. 20 more seconds. Orange should still be in small chunks (fine dice).

4. Remove and place into a stainless steel bowl.

5. Square off apple by cutting off all four sides just down to the core. Then fine dice. Add to bowl.

6. Add fine diced celery and pecans.

7. Add salt & sugar. Fold all together with rubber scraper. Store in ice bath in plastic 1/6 pan on expo.

Hibiscus Syrup

YIELD: 3 qts EQUIPMENT NEEDED:
• Large (15 qt. or larger) pot
• Large spoon
• China cap strainer
• 8 Quart lexans with lid
PREP TIME: 1hr, 40 minutes

STORAGE: Prep cooler

SHELF LIFE: 14 days

DATE FILLED:

INGREDIENTS QUANTITY PREPARATION PROCEDURES
Dried Hibiscus Flowers 1 #. (by weight) 1. Put Water in large pot. Place on stove, bring to a simmer.
2. Add sugar to water, stir to dissolve.
Granulated Sugar 2 Quarts 3. Add Hibiscus flowers, stir.
Water 2.5 Quarts 3. bring to a simmer, turn off heat and let steep 1 hour.
4. Strain flowers out of water with China cap. Discard flowers.
5.
Hibiscus Tea

YIELD: 3 gal EQUIPMENT NEEDED:
• 4 gallon Tea Urn
• Large whisk

PREP TIME: 4 minutes

STORAGE: Server Mainline

SHELF LIFE: 1 week (if refrigerated)

DATE FILLED:

INGREDIENTS QUANTITY PREPARATION PROCEDURES
Hibiscus Syrup .75 gal 1. Put Hibiscus syrup in clean, sanitized tea urn.
Water 2.25 gal 2. Add water, stir with whisk for 1 minute.

German Potato Salad

WKRG.com : Fred Aschman — Fri, 20 Nov 2009 19:24:31 +0000

Family Favorites Winner: Vegetable
German Potato Salad

Utensils- Sharp knife, large spoon & large pot

Boil 5lb. red potatoes until done. Set aside and let cool. Cut 1lb. bacon into 1/4" wide strips. Cook until crisp. Add 1/2 cup water and 1/4 cup white vinegar.

Stir in 2 table spoons of sugar or more or less to your taste. Keep warm on stove.

Peel potatoes and slice into thin slices. Cut a sweet onion into super thin slices and put ontop of potatoes. Pour bacon mixture over top of potatoes and onions.

Stir potato and bacon mixture.

Wild Rice and Oyster Casserole

WKRG.com : Lynn West — Thu, 19 Nov 2009 18:30:32 +0000

Lynn West in the winner in the "Wild Card" category of our Thanksgiving Family Favorites recipe contest
Wild Rice and Oyster Casserole

1 container oysters - undrained
1 6 ounce package long grain and wild rice
1 small can sliced mushrooms
1/2 cup finely sliced celery
2 tbs butter
3 tbs all purpose flour
1/2 cup half and half
1/4 cup chopped fresh parsley
2 tbs sherry
1/2 cup bread crumbs

Drain oysters and reserve 1/4 cup liquid. Cook rice according to directions. Melt butter in skillet. Sautee mushrooms and celery for 5 minutes. Add oysters. Cook and stir for 5 minutes. Add flour and stit until smooth. Cook one minute. Add oyster liquid and 1/2 and 1/2. Cook until thick. Stir in rice, parsley, and sherry. Mix well. Put mixture in greased casserole. Top with bread crumbs. Spray bread crumbs with butter flavored cooking spray. Bake at 350 degrees for 20-30 minutes until hot.

Grilled Turkey Roulade with Cranberry-Cornbread Filling

WKRG.com : Frank Kippenberg — Wed, 18 Nov 2009 18:33:40 +0000

Frank Kippenberg is our Thanksgiving Family Favorites contest winner!
Grilled Turkey Roulade with Cranberry-Cornbread Filling

A roulade is a slice of meat rolled around a filling and cooked. A butterflied turkey or chicken breast rolled around your favorite filling makes a delicious entree. Our Thanksgiving version uses a turkey breast, our favorite stuffing with cranberries and green onions added, and is grilled outdoors instead of oven roasted for added flavor.

2 skin-removed boneless turkey breast halves (3-4 pounds each)
1/2 cup olive oil (for grill baste)
1/2 cup lemon juice (for grill baste)
1 tablespoon salt (for grill baste)
Filling:
1 9" size pan of prepared cornbread
1/2 cup chopped green onions with tops
1/2 cup chopped celery
1/2 cup dried cranberries
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup (or less) chicken broth, as needed

Thaw a good quality turkey breast, remove skin, remove both 1/2 breasts from bones. Butterfly both 1/2 breasts by slicing down the thickest part but not cutting all the way through. Pound, if needed, into 1/2 thick rectangles. Soak breasts in a brine solution of salt water and ice until needed.

Prepare filling in a large bowl by crumbling prepared cornbread and adding all remaining ingredients except chicken broth. Add enough chicken broth until mixture has a moist, but not soaked, consistency. Use two cups for roulade and bake the remaining 3-4 cups of filling as a side dish (350 degrees until bubbly and browned).

Place turkey breast halves (smooth side down) on work surface and spread about a cup of filling on each half breast about 1 inch from each edge. Roll up roulade tightly and tie at three inch intervals and around both ends with kitchen twine to seal. Repeat for second half breast.

Grill over medium heat (350 to 375 degrees) until a thermometer inserted into roll reaches 160 degrees. Baste often with mixture of olive oil, lemon juice and salt. If roasting in oven, season with salt and pepper and bake for 45 minutes to an hour in a 400 degree oven until internal temperature reaches 160 degrees. Serves 8.

Artichoke, Sausage and Parmesan Cheese Stuffing

WKRG.com : Tamra Katrinecz — Tue, 17 Nov 2009 17:18:51 +0000

Family Favorites Winner: Dressing
Artichoke,Sausage and Parmesan Cheese Stuffing
category: Dressing

12 Servings

15 cups 1-inch cubes crustless sourdough bread (from two 1-pound loaves)
3 tablespoons olive oil
1 1/2 pounds Italian sweet sausages, casings removed
2 cups chopped onions
3/4 cup chopped celery
2 large garlic cloves, minced
1 8-ounce package frozen artichoke hearts, thawed, coarsely chopped
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh mint
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 cup (or more) low-salt chicken broth

Preheat oven to 350 F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.

Heat oil in heavy large skillet over medium-high heat. Add sausage and saute' until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery and garlic. Saute' until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; saute' 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be makde 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)

Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.

Generously butter 15x10x2-inch or 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Baken until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.