WKRG.com : Recipes

Loaded Potato Soup

WKRG.com : Ruby Moore/Spot Of Tea — Fri, 06 Nov 2009 22:11:50 +0000

Warm, fall soup recipe
LOADED POTATO SOUP

5 lbs. unpeeled red potatoes (cut into eights)
½ cup butter
2 cups heavy cream
2 1/2 tablespoons ground garlic
1 teaspoon seasoned salt
4 cups whole milk

Toppings: Sharp cheddar cheese (grated), real bacon bits and chives.

Boil potatoes until done. Drain water off potatoes then add butter. Using a whisk, whip potatoes, leaving some chunk-size cubes. Add heavy cream, garlic, seasoned salt, and milk and stir well over low heat, about 20 minutes.

When ready to serve, top off soup with cheese, bacon bits, and chives.

Serves 12-14 guest

Fried Tomatillos

WKRG.com : Chef Chris Rainosek/Dauphin Street Taqueria — Thu, 05 Nov 2009 19:04:13 +0000

Discover how to make Fried Tomatillos
Fried Tomatillos:
-- First, remove husk from all tomatillos and rinse thoroughly. Cut tomatillos into discs about 1/4 inch thick.
-- Next, prepare batter, whisking together the egg and water, then adding the dry ingredients until thick
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
-- To bread tomatillos, coat each disc in all purpose flour, then dip in batter and bread crumbs (panko bread crumbs recommended) which have been seasoned with salt and pepper.
-- After all discs are breaded, fry in 350 degree vegetable oil until golden brown. Place on a paper towel when removed from oil, and salt lightly.
Crab and Nopales Escabeche (Pickled Crab and Cactus Salad)
1 lb lump crab meat, picked clean of all shells
1 large tomato, diced
1 jalapeno, diced
1 small bunch cilantro chopped finely
1 medium red onion, diced
1/2 cup nopales (cactus) strips cut into 1 inch pieces (canned cactus is available at most grocery stores, fresh available at Latin markets)
-- Combine all ingredients in a mixing bowl
Dressing for Crab Salad:
juice of 2 fresh limes
juice of 2 fresh lemons
juice of 2 fresh oranges
one strip of zest from each
1/2 cup rice wine vinegar
2T honey
salt and pepper
--combine all ingredients in a blender, add to crab mixture.
Pasilla/Tamarind Aioli
4 oz. Pasilla Chili, rehydrated in warm water
1/2 cup Tamarind concentrate
1 Cup Mayonnaise
1/4 cup reserved liquid from soaking chilis
pinch of salt
:
-- Puree all ingredients in blender until smooth
To Serve:
Place warm tomatillos around plate, with crab salad in the middle, drizzle with aioli. Top crab salad with cilantro sprig

Crawfish Delite

WKRG.com : Alec Naman — Tue, 03 Nov 2009 18:46:56 +0000

Fall crawfish dish
Crawfish Delite

1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
1/2 cup butter, melted
1/4 tsp dried whole thyme
1/4 tsp chili powder
1/2 tsp dried basil
2 tbs all purpose flour
1 tsp tomato paste
1/2 cup seafood stock
1/2 cup dry white wine
10 3/4 ounces cream of mushroom soup
1/2 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/4 tsp Creole seasoning
1/4 tsp hot sauce
2 pounds crawfish tails, peeled
3 cups, shredded cheddar cheese

Saute first four ingredients in butter until tender. Mix in thyme and next four ingredients, stir well and cook 15 minutes over low heat, stirring often. Add seafood stock and wine, cook 10 minutes. Stir in mushroom soup and crawfish tails, cover and simmer 15 minutes. Stir in green onions, parsley and Creole seasoning and hot sauce. Cover and cook 5 minutes. Add cheese and cook for another 3-5 minutes.
Remove from heat; let stand 15 minutes before serving. Serve over rice.

Chicken Supreme

WKRG.com : Chris and Carla's Catering & Heavenly Ribs — Mon, 02 Nov 2009 18:40:13 +0000

Chicken and Vegetable Dish
Chicken Supreme

| 35 min | 10 min prep |
Ingredients
• 5 chicken breast halves
• 1 Chablis wine
• salt and pepper
• 1/2 cup flour
• 1/2 cup butter
• 1 cup broccoli
• 1 cup zucchini
• 1 cup carrots
• 1 cup purple onions

Directions
1. Cut the chicken breast.
2. Sprinkle with salt and pepper.
3. Coat with flour.
4. Brown chicken in butter in sauce pan.
5. Mix together vegetables, chablis, and flour.
6. Pour over chicken.
7. Cover and simmer, turning occ. till tender.
about 20 min).

Grouper Reuban

WKRG.com : Tricia Horton/Tipsea's Steam Shack — Fri, 30 Oct 2009 18:11:52 +0000

Pan seared grouper sandwich
Grouper Reuben

8oz Grouper Fillet
2 slices Rye Bread
1/4 cup sauerkraut
1/4 cup Swiss Cheese
2oz thousand island dressing

Autumn Pumpkin Tureen

WKRG.com : Sarah Clark, Marian Titlestadt- Bay Gourmet Catering — Thu, 29 Oct 2009 18:03:53 +0000

A festive appetizer for Fall!
Autumn Pumpkin Tureen
1 4 pound pumpkin, washed and dried
2 tbs vegetable oil
2 cloves of garlic, minced
6 oz baby Swiss Cheese, shredded
4 slices white bread toasted and crumbled or 1 ½ cup Panko bread crumbs
2 oz of mozzarella cheese, shredded
1 pt of half and half
1 tsp salt
½ tsp pepper
½ tsp nutmeg
Ginger snaps, bread rounds, celery and carrot sticks for dipping
Preheat oven to 350. Slice top of pumpkin off and save. Clean out the seeds and inside of pumpkin. Rub inside of pumpkin with garlic and oil. Place in a large roasting pan lined with aluminum foil. Alternate layers of cheeses and bread crumbs inside the pumpkin. Mix half and half with all of the spices and pour over the layers inside the pumpkin. Replace the top and bake for two hours, gently stirring the contents after and hour and a half. When finished remove top and served with ginger snaps, bread, etc.

Bay Gourmet Catering
Marian Titlestad
Sarah Clark
251.450.9051

Spooky Halloween Party Ideas!

WKRG.com : Chef Tom Houle- Naman's Catering — Wed, 28 Oct 2009 19:23:20 +0000

Chef Tom Houle from Naman's Catering has some ingeniously scary things you can do to liven up your Halloween Party!
Watch the segment to learn Chef Tom's secrets to making home-made brains, finger sandwiches and more!

Candied Yams

WKRG.com : Liz Turner/"From Bucks To The Farm" cookbook — Tue, 27 Oct 2009 18:09:01 +0000

A Thanksgiving treat
Candied Yams

8 med. sweet potatoes
Water
1 cup sugar
1 cup light brown sugar
4 T. butter
Cinnamon
Peel and cut sweet potatoes in half lengthwise. Place in pot. Add water to cover.
Bring to a boil and add sugars, butter and cinnamon. Boil on medium-high heat until tender.
Do not stir, syrup will thicken.
Note: Use can use half white sweet potatoes and half orange.
Liz C. Turner "From Bucks to The Farm Cookbook"
$20.00 + 4.95 Shipping
Ph. 251-605-4195 or 251-675-7624
To order by mail: Send $24.95
4180 Aba Dr.
Saraland Al 36571

Deluxe Halloween Mud Bars

WKRG.com : J.J. Divin/Shane's Rib Shack — Mon, 26 Oct 2009 16:05:08 +0000

Easy Halloween Treats
Deluxe Halloween Mud Bars

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
http://www.cooksrecipes.com/holiday/deluxe_halloween_mud_bars_recipe.html http://www.cooksrecipes.com/holiday/deluxe_halloween_mud_bars_recipe.html

1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 large egg
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided use
1/2 cup chopped walnuts
Halloween candy corn
1. PREHEAT oven to 375°F (175°C). Grease 9-inch-square baking pan.
2. COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan.
3. BAKE for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Top with candy corn. Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

Grilled Black Grouper

WKRG.com : Executive Chef Josh Stetson/Mignon's — Fri, 23 Oct 2009 17:49:06 +0000

Easy Grouper Dish
Grilled Black Grouper w/Lemon Caper Crab Butter Sauce & Zucchini Spaghetti

Josh Stetson – Executive Chef

Ingredients:
Equipment:
Fresh Black Grouper – 2lbs
12in sauté pan
Black ground pepper – 1tbl
Char grill
Kosher salt – 1tbl
Oven preset at 400 degrees
Butter – 1/3cup (melted)
Roasting pan or baking sheet
Pan Spray
Tongs or Metal Spatula
Lemon halves – 4ea
10inch chefs knife
Zucchini – 6ea
Red peppers – 1ea
Chicken stock – 6oz
White wine – 4oz
Lemons – 2ea
Capers – 2tbls
Kosher Salt
Shallots – 1ea medium size
Butter – 1cup
Fresh Jumbo lump crab (shelled) – 1lb
Procedures:
Grouper
1.
Cut grouper filets in 6 to 8oz portions.
2.
Season grouper to your liking, I like a little on the heavy side since a lot comes off during the grilling process.
3.
Spray filets on bottom side to stop from tearing on the grill.
4.
Place on 400 degree grill. Make nice diamond shaped sear marks.
5.
Transfer onto baking sheet pouring melted butter over top of each filet, and add lemons cut in half in pan. Pour about 2 cups water on the bottom of pan to prevent grouper from drying out. Place in pre-heated 350 degree oven for about 10mins (depending the thickness of the filet, check before serving)
Zucchini & Lemon Caper Crab Butter Sauce
1.
Wash zucchini and then cut from top to bottom about 1/3inch in from the skin all the way around. I use the rest for vegetable stock or vegetable soup.
2.
Take cut zucchini and julienne into 1/8inch strips.
3.
Take the red pepper and julienne the same as the zucchini, and mix both together. You can do this a couple hours ahead of time.
4.
Sautee in vegetables in butter or a little white wine and season to your taste.
5.
In sauté pan place chicken stock, white wine, juice of both lemons, capers, salt, and shallots. Reduce this until ¼ is left.
6.
Cube butter and place in pan, also add crab meat. Continually stir on medium heat to create a nice smooth butter sauce. Do not place crab meat in any earlier or it will fall apart and you won’t have the nice jumbo lumps of crab.
7.
Twirl zucchini on plate like spaghetti, place nice grilled fish on top pouring evenly crab butter sauce over each piece. Garnish each dish with nice roasted lemons and some fresh herbs.

Seafood Cassoulette

WKRG.com : Executive Chef Mike Wallace- The Grand Hotel in Point Clear — Thu, 22 Oct 2009 17:32:06 +0000

A savory seafood delight!
Seafood Cassoulette

Ingredients
Quantity - 10 serv.
Preparation Steps
Heirloom Beans cooked 20oz
Red onions chopped 1/3 c
Bacon chopped ½ c
Trio peppers chopped 1/3 c
Savoy cabbage chopped 1/3 c
Shallots minced 1 T
Garlic minced 2 tsp
S&P TT
Lobster Sausage ½ ea 5ea
Shrimp 31-40 30ea
Scallops 20-30 cut in half 10ea
Crawfish tail meat 20ea
Crab meat 6oz
Shallots minced 2T
Brandy 2oz
Cajun seasoning 1 tsp
Lobster stock (thickened with corn starch) 8oz
Jambalaya sauce puree 8oz
Lemon thyme chopped 2 tsp
S&P TT

Garnish

Crawfish garnish 10ea
Bruniose peppers 2oz
Lemon thyme sprig 10ea
Micro greens 1 c
Herbs 1 oz

Preparation:
1. Beans: Sauté bacon until light golden brown, then add onions, garlic, cabbage & beans for 1-2 min. Add in peppers then deglaze with wine. Season to taste. Place into pan.
2. Sauté all seafood with shallots till done add in Cajun seasoning, thyme deglaze with brandy, stock and jambalaya puree. Bring to a simmer and. Salt and pepper to taste.
3. Place seafood ragout over beans and garnish with remaining ingredients.

Veal Milanese

WKRG.com : Chef Breck Finley of Westminster Village — Wed, 21 Oct 2009 17:40:59 +0000

Classic Veal Dish
Veal Milanese

INGREDIENTS
8 veal cutlets about 2 ounces ea.
(or 4 chicken breasts flattened to about a quarter–inch and cut in half)
Salt & freshly ground black pepper
½ cup flour
2 eggs
1½ cups breadcrumbs
½ cup grated Parmesan cheese
2 tablespoons minced fresh Italian parsley
1 tablespoon olive oil
1 tablespoon butter
Wedge of Parmesan cheese
2 small lemons

DIRECTIONS
1. Put the flour in a shallow bowl or on a piece of waxed paper.
2. Break the eggs into a shallow bowl and beat lightly.
3. Combine the breadcrumbs, Parmesan cheese, parsley, salt and pepper in a small bowl or on a piece of waxed paper.
4. Unless the veal has been tenderized by the butcher, (usually it is called scaloppini then) pound the veal cutlets between sheets of plastic wrap to ⅛ thickness. Be careful not to tear the meat. Use a meat pounder or a rolling pin or something else, hard and unbreakable. Season them with salt & pepper.
5. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back in the bowl. Finally coat the cutlets on both sides with the seasoned breadcrumbs, pressing them in place.
6. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them. You could do this the day before or in the morning.
7. Pre-heat a heavy sauté pan on low heat. Add the oil and butter. When the foam subsides, turn up the heat to medium and add as many cutlets as the skillet will hold comfortably; do not crowd the pan.
8. Cook until the cutlets are gold on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels. Repeat with the remaining cutlets.
Serves 4

New York Cheesecake

WKRG.com : Jeanne Donald/Hope's Cheesecake — Mon, 19 Oct 2009 18:37:13 +0000

Delicious fall dessert
HOPE's Cheesecake

Atraditional New York cheesecake, but we would like to show how to make it in cup cakes size. The cheesecake recipe is as follows:
4 (8-ounce) packages Philadelphia Cream Cheese
1 cup sugar
2 tablespoons vanilla extract
1 tablespoon lemon juice
4 large eggs
BEAT cream cheese and sugar at medium speed with an electric mixer until smooth. Gradually add vanilla and lemon juice, beating just until blended. Add eggs, one at a time, beating at low speed just until blended after each addition.
POUR into prepared crust.
BAKE at 300 degrees for one hour and ten minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set). Cool completely on a wire rack.
RELEASE and remove sides of pan. Refrigerate or freeze immediately after cooled.
Garnish as desired.

Homemade Vanilla

WKRG.com : Wendy James/Kate Shepard House — Fri, 16 Oct 2009 14:24:06 +0000

Easy Extract
Homemade Vanilla

½ pint Vodka
4 whole Vanilla Beans
Decorative Bottle that seals tight

Using a very sharp knife, make a slit lengthwise down the middle of each bean. Put beans in the bottle and if necessary, cut the bean in pieces to fit into the bottle. Add the vodka and make sure all the beans are covered. Shake well. Place in dark, cool place for 30 days, shaking once a day. After using ½ - ¾ of the bottle, refill with vodka, return to the shelf and repeat the process for about 10 days. This vanilla should last indefinitely.

Wendy James
info@kateshepardhouse.com
The Kate Shepard House Bed and Breakfast
1552 Monterey Place
Mobile, Alabama 36604
251 479 7048

Apple Pie

WKRG.com : Deann Servos/Prodissee Pantry — Thu, 15 Oct 2009 13:48:37 +0000

Recipe from Prodisee Pantry Palate Pleasers cookbook
Apple Pie by Deann Servos
Prodisee Pantry Palate Pleasers pg 140

Apple Pie

5 tart (granny smith) apples
5 sweet (red delicious) apples
4 Tbsp. sugar
3 Tbsp. flour
2 tsp. lemon juice
1 tsp. cinnamon
1/2 tsp. mace
two pie crusts pre-made

Preheat oven to 400 degreees. Place one pie crust in pie plate. Put 3 Tbsp. flour, cinnamon and 2 Tbsp. sugar and stir together.. Peel and slice apples rotating between sweet and tart. After crust is 3/4 full, sprinkle remaining sugar, lemon juice and mace on top of apples. Continue piling apples until mounded as full as you can make it. Then place top crust on and cut three vent slits into curst and pinch around the edge to seal. Bake for 45 minutes. Crust will be golden brown.

Prodisee Pantry
251-626-1720
www.prodiseepantry.org
Fighting hunger while feeding families' spirits!

Lobster BLT

WKRG.com : Chef Rob from Chef Rob and Company — Wed, 14 Oct 2009 16:52:22 +0000

Lobster BLT with a lemon tarragon aioli
Lobster BLT sandwich

Ingredients
• 2 ea 4-5 oz lobster tails - raw
• 6 slices good quality sour dough or multigrain bread
• 1 lg tomato sliced
• 6 slices thick smoked bacon cooked
• 3-4 oz baby mixed greens
• Salt and pepper
• Lemon tarragon aioli
Preparation
• Remove the lobster meat from tail and cut into bite-sized pieces
• Season with salt and pepper and sauté in a little olive oil until done (3-4min)
• Set-aside to cool
• Toast the bread slices in toaster
• Assemble the sandwich with the lobster meat on top of the first slice of bread along with a little of the aioli
• Then add another slice of bread
• Top it out with the tomato, bacon, mixed greens, more aioli, and the last slice of bread
• Recipe makes 2 sandwiches - 3 slices of toasted bread per sandwich

Lemon Tarragon Aioli
Ingredients
• 1 cup mayonnaise
• 1 to 2 cloves fresh garlic
• 2 tablespoons fresh tarragon leaves
• 1 /2 teaspoon lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt to taste
Preparation
In a food processor blend the mayonnaise, garlic, tarragon, lemon zest, lemon juice, and mustard. Add salt to taste.

5116 C Three Notch Rd Mobile, AL 36619
www.chefrobco.com

Stuffed Chicken Breasts

WKRG.com : Robin Lea/BaySide Dinners — Mon, 12 Oct 2009 19:44:59 +0000

Quick and Easy recipe
Ingredients:

6 skinless, boneless, chicken breasts

¾ cup mayonnaise

¾ cup crumbled feta cheese

3 cloves garlic, chopped

1/8 teaspoon nutmeg

½ teaspoon salt

1 (10 ounce) package of frozen chopped spinach, thawed and drained

6 bacon slices

DIRECTIONS:

1. In a bowl mix mayonnaise, spinach, feta, garlic, nutmeg, and salt. Set aside.

2. Cafefully butterfly the chicken breast, making sure not to cut all the way through. Spoon the spinach mixture into the chicken breasts. Wrap each breast with a piece of bacon, and secure with a toothpick. Place in a shallow baking dish. Cover.

3. Bake at 375 degrees for 1 hour, or until the chicken is no longer pink.

4. The stuffed breasts can be served over rice or pasta. Pour the juices from the cooking process over the dish for a gravy effect.

Crab Cakes with Remoulade Sauce

WKRG.com : Chef Kevin Layton/Greer's Fairhope Market — Fri, 09 Oct 2009 19:52:09 +0000

Crab Cakes with Remoulade Sauce
Crab Cakes
1 pound jumbo lump crab meat
¼ cup onion – finely diced
¼ cup bell pepper – finely diced
1 egg
1/8 cup mayonnaise
1/8 cup Creole mustard
¼ tsp. Old Bay seasoning
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
½ cup Panko bread crumbs
Vegetable oil

1. Saute the onions and bell peppers in 2 tablespoons of vegetable oil for 3-4 minutes or until they start to get soft. Reserve and let cool.
2. Mix the egg, mayo, mustard, and seasonings until well blended. Add half of the bread crumbs to the wet mixture.
3. Add the crab to the wet mix and gently toss taking care not to break the crab meat pods. Add more bread crumbs until the mixture holds it’s shape.
4. Pat into 3 ounce cakes.
5. Saute in the remaining oil for 3 minutes on each side and serve with Remoulade sauce.

Remoulade
3 Tbls. Horseradish
½ cup hot mustard
3 cloves garlic – crushed
1 onion – diced
2 Tbls. Paprika
2 Tbls. Parsley – chopped
1 cup olive oil
3 Tbls. Worcestershire sauce
Salt and Pepper – to taste

Combine all of the ingredients in a blender and blend until smooth.

Bacon Wrapped Shrimp and Crabmeat Stuffing

WKRG.com : Chef Chris Raley, Banana Docks Cafe — Thu, 08 Oct 2009 17:54:46 +0000

Shrimp kicked up a notch! Perfect for parties or tailgating
24 26/25 Shrimp with tail on
12 Strips of Pre Cooked Bacon
Crab Meat Dressing
¼ Stick of Butter
1 Cup of Diced Celery
½ Cup Diced Onion
½ Cup Diced Bell Pepper
1 Pound Crab Meat
3 Cups of Bread Crumbs
2 Large Eggs
½ Tsp of Garlic
½ Tsp Thyme Leaf
1 Tlb Worcestershire Sauce
3 Tlb Mayonnaise
½ Tsp of Tony’s Chachere’s Creole Season
Pinch of Cayenne Pepper
Salt & Pepper to Taste

Place Butter and All Vegetables in a Sautee Pan and Cook until All Vegetables are soft. Drain off Butter and place vegetables in a mixing bowl and cool.
Add Eggs and Bread Crumbs and Seasoning.
Mix with spoon until eggs & bread are moist
Place Shrimp on cutting Board and Spread Mixture over shrimp.
Roll bacon around Shrimp and place on a cookie Sheet.
Bake at 350 degrees for 10 minutes or until internal temp is 160 degrees

Cajun Shrimp & Pasta

WKRG.com : Alec Naman/Naman's Catering — Wed, 07 Oct 2009 18:49:04 +0000

Cajun Shrimp & Pasta from Alec Naman of Naman's Catering
2 lbs. shrimp
1 T. Tony’s Creole Seasoning
2 cups Artichoke hearts
2 T minced garlic
2 T chopped garlic
1 T thyme
Salt and pepper to taste
2 cups sliced mushrooms
1 coup diced purple onion
2 cups white wine
½ cup flour
¼ T lemon juice
2 cups heavy cream
2 lbs. pepper jack cheese
1 T basil
1 stick butter
1 cup red bell pepper
1 cup yellow bell pepper

Saute onions and red and yellow peppers in 1 stick of butter until tender.
Pour in wine and allow to reduce by half. Add shrimp and season with garlic, thyme, parsley, basil, an lemon juice until shrimp are pink.
Add flour to the sautéed items to create the roux, stirring constantly so roux will not burn.
Slowly add the heavy cream to the skillet and stir constantly until the desired thickness. The last ingredient to add is the artichokes, pepper jack cheese, and mushrooms.
Simmer for 5 minutes and serve over your favorite pasta or rice.

Loaded Potato Soup

WKRG.com : Creative Catering — Tue, 06 Oct 2009 18:50:16 +0000

Easy Fall Soup
Loaded Potato Soup

2 cups mashed potatoes
1 qt chicken stock
2 cups shredded cheese
1 cup sour cream
1/2 cup green onions
1 cup bacon bits
1 tbls. roasted garlic
1 tsp. white pepper

Mix together and serve.

Shrimp Delphine

WKRG.com : Chris and Carla's Catering & Heavenly Ribs — Mon, 05 Oct 2009 14:22:04 +0000

Popular Shrimp Dish
SHRIMP DELPHINE
| 35 min | 10 min prep |
This shrimp Delphine recipes is one of our most popular recipes. An easy recipe for shrimp delphine, made with shrimp, garlic, butter, and a little white wine and lemon juice.
Ingredients:
· 1 1/2 pounds large shrimp (about 16 to 24)
· 1/3 cup clarified butter
· 4 tablespoons minced garlic
· 1 onions, thinly sliced
· 1/4 cup dry white wine
· 2 tablespoons lemon juice, fresh if possible
· 2 tablespoons chopped fresh parsley
· Miller's Magic Dusk, to taste
· 1 cup of pasta
Preparation:
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley, Pasta and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
Makes 8 first-course servings.

Bleu Cheese Kettle Chips

WKRG.com : Tacky Jacks — Fri, 02 Oct 2009 18:10:27 +0000

Easy appetizer
bleu cheese kettle chips

You use kettle chips 5oz
Queso cheese 2oz
milk
bleu cheese crumbles 1oz
Tomatoes 1 diced tomatoe
green onion .25oz
bacon 2.5 oz

1. Deep fry chips and season as normal.

2. Combine Milk and Melting Cheese to desired consistency.

3. Fold Bleu Cheese Crumbles into Cheese Dip

4. Cook Bacon and Chop into Crumbles

5. Finely Dice Tomatoes

6. Chop Green Onions in 1/4" Slices

7. To serve: Plate chips onto platter, ladle bleu cheese queso over chips, and finish with bleu cheese crumbles, bacon,

tomato, and green onion.

Traditional Bruschetta

WKRG.com : Chef Daniel Petersen/Cafe 615 — Thu, 01 Oct 2009 19:25:27 +0000

Great & Simple Fall Recipe
Traditional Bruschetta

8 Roma Tomatoes
1/4 cup Garlic Olive Oil + 2 Tbsp for Bread
Fresh Basil Chiffonade
3 Tbsp Pesto
Salt & Pepper to Taste
Bread such as day old French or other Loaf
Shaved Parmesan Cheese
Balsamic Vinegar Reduction

Dice the tomatoes and mix them with Garlic Olive Oil, Pesto, Basil Chiffonade (stack leaves, roll them and slice into thin strips) and Salt & Pepper.Slice Bread about 1/2inch thick. Brush Bread with Garlic Olive oil and Grill on both sides. When toasty spinkle with Parmesan Cheese and Broil until Cheese is melted. Top with Tomato mixture and Drizzle with Balsamic Vinegar Reduction. Top with Tbsp Pesto.

There are many good pre made pestos on the market, but if you want to make your own fresh pesto here's a great simple recipe.

Pesto

1/2# Fresh Basil
4 cloves Garlic
1/3 cup toasted Pine Nuts
1/4 cup Olive Oil
1/2 cup Parmesan

Combine all ingredients in food processor and blend until smooth.

Black Forest Cake

WKRG.com : Executive Pastry Chef Alfred Kever/IP Casino — Wed, 30 Sep 2009 17:52:26 +0000

Divine Chocolate Cake
BLACK FOREST CAKE

INGREDIENTS:
Cake:
5 ounces bittersweet chocolate, cut into bits
5 tablespoons unsalted butter
l/3 cup water
5 large eggs
1 cup sugar
1 cup cake flour

Filling:
2 pounds canned sour cherries, drained, reserving the juice
l/3 cup sugar
5 teaspoons cornstarch
2 tablespoons Kirschwasser liqueur

Syrup:
1 cup sugar
1/2 cup water
l/4 cup Kirschwasser liqueur

Whipped cream topping:
l envelope gelatin
2 tablespoons Kirschwasser liqueur
3 cups well-chilled heavy cream
1/3 cup sifted confectioner's sugar
l cup dark chocolate shavings for garnish

PREPARATION:

Make the cake: Preheat oven to 350 degrees F. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.

Pour batter into pans, smoothing the tops, and bake for 10 - 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.

Make the filling: In a saucepan combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirschwasser liqueur, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.

Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirschwasser liqueur. Let cool.

Make the whipped cream topping: In small saucepan combine gelatin and Kirschwasser liqueur and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.

Assemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of cake onto first layer. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish. Coat side of cake with some of remaining chocolate shavings. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top edge of cake. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.

Yield: 8 to 10 servings

Seared Diver Scallops

WKRG.com : Chef Olan Lambert/Beau Rivage — Tue, 29 Sep 2009 17:48:27 +0000

Seared Diver Scallops with Melted Leeks
Seared Diver Scallop with Melted Leeks

Chef Olan Lambert, BR Prime

Orange Beurre Blanc

2 Cups Orange Juice
1 Sprig Rosemary
1 Garlic Clove
1 Shallot
1 # Butter
salt and white pepper to taste.

Place orange juice, rosemary, garlic, and shallot in pot and reduce by 3/4 begins to look like syrup. Remove from heat and whisk in butter a little at a time.

Melted Leeks

1 Leek white section only.
2 T butter
Salt and pepper

Slice leek and clean well. Place in pan and slowly cook in butter until leeks become very soft. Season with salt and pepper.

Scallops

12 Scallops
Clarified Butter or Oil
Salt and White Pepper

Heat a sauté pan until very hot add oil and place scallops in pan. Note scallops must be dry or the will not brown well.
Sear for 1-2 minute each side until golden brown. Do not over cook or will become tough quickly.

Mushroom garnish.

Oyster Mushroom or Maitake Mushroom

Sauté with butter and salt and pepper.

Assemble by placing beurre blanc on bottom of plate and place scallops on top leeks in the middle and mushroom on top.

Serves 4 as app or 2 as entree.

Long Beach Shrimp & Grits

WKRG.com : Chef Rob Stinson — Mon, 28 Sep 2009 13:52:09 +0000

A recipe from a new cookbook/Mississippi Gulf Coast Restaurants Post Katrina
Long Beach Shrimp & Grits

Grits 1 small box
Water 2 cups
Butter ¼ cup
Make grit recipe according to box. Pour hot grits into a greased cake pan 9 X 12. Let cool in fridge till firm and easy to cut. These cakes can be colored with puree spinach and red bell peppers to make them holiday colored if you like. Place grit cakes(cold) on heated skillet and brown in butter on both sides till warm inside
Oil 2 tbspn
Garlic 4 oz
WASI Shrimp 8 oz
Portabella Mushrooms 4 oz
Pancetta 4 oz
Italian Seasoning 1 tspn
Wine 2 oz
Cream 8oz
Parmesan 2 oz
Tomato chopped 2 oz
Green Onion chopped 1 oz

Heat oil in saute pan. Add garlic and lightly brown. Add shrimp, mushrooms and pancetta. Deglaze with wine and add Italian seasoning and cream. Let reduce and add parmesan. Ladle over grit cake in a bowl. Garnish with fresh chopped tomato and green onion.

Chicken Tampico

WKRG.com : Doug Hackney/Morrisons Cafeteria — Fri, 25 Sep 2009 14:19:03 +0000

Cheesy chicken dish
Chicken Tampico

From Morrisons Cafeteria –Springdale Plaza

Ingredients : Boneless skinless chicken breasts in the 5-6oz range.

½ # diced onions , ½ # diced bell pepper , 1 tsp garlic

8 oz diced green chilies , 1 ¼ oz salad oil , 1 ¼ gals cheese sauce.

Method: Bread chicken breasts in either bread crumbs or crushed crackers.

Fry in oil till cooked through , about 4-5 minutes .

Dice onions , bell peppers and green chilies if needed.

Place oil,onions,bell peppers,garlic,and green chilies in pot.

Saute over medium heat until tender.

Add these to cheese sauce and stir until well blended.

Ladel some sauce over the cooked chicken breast and top with cheddar cheese.

Put in oven to melt cheese and serve when ready. Enjoy!

Mini Macaroni Pies

WKRG.com : Jamie and Bobby Deen — Thu, 24 Sep 2009 15:06:37 +0000

The sons of southern cooking queen Paula Deen demonstrate an "easy" to make treat.
Mini Macaroni Pies

Serves 8 kids or 4 adults

1 1/2 cups crushed Ritz crackers (about 35 crackers)
2 1/2 cups grated cheddar cheese (10 ounces)
4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons cold unsalted butter, cut into pieces
4 1/2 cups cooked elbow macaroni (8 ounces uncooked), drained and kept hot
2 large eggs, beaten
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt

Preheat the oven at 350 degrees. Lightly grease 8 cups of a 12-cup muffin pan. In a bowl, combine the crackers, 1 cup of the cheddar cheese, and the melted butter. Divide the mixture among the prepared muffin cups and press firmly in the bottom and up the sides of the cups. In a large bowl, mix the macaroni with 1/2 cup of the cheddar cheese. In a small bowl, combine the eggs, milk, sour cream, cold butter pieces, and salt. Stir the milk mixture into the macaroni. Spoon 2 tablespoons of the macaroni mixture into each cracker crust and top with the remaining cheddar cheese. Bake for about 25 minutes, or until the cheese is browned and slightly crispy. Allow the pies to cool slightly before unmolding and serving warm.

New York Strip Salad

WKRG.com : Chef Breck of Westminster Village — Wed, 23 Sep 2009 14:16:26 +0000

New York strip loin salad with aged balsamic reduction
New York strip loin salad with aged balsamic reduction (Serves 6)
2 lbs. whole strip loin 2 tbs honey
1 bag spring lettuce mix 2 tbs cornstarch
1 cup Mandarin oranges 1 tsp cracked black pepper
½ cup sliced strawberries 1 tsp kosher salt
½ cup fresh blueberries 2 tsp chopped garlic
1 cup Balsamic vinegar 2 tbs olive oil
2tsp Worchestire sauce

1. Put 1 cup Balsamic Vinegar on low heat, just under boiling point. Add honey, continue heating to reduce mixture by half.
2. Take strip loin and with sharp think knife poke holes into the meat.
3. Season strip loin with salt, pepper, garlic and Worchestire sauce.
4. Heat oil in heavy sauté pan. When hot, sear strip loin on both sides, remove meat and place in oven and cook to medium rare (125-130 degrees). Remove from oven and allow to settle and cool.
5. Take field greens and place in middle of dinner plate, garnish with Mandarin oranges, sliced strawberries and blueberries.
6. Slice three (3) thin pieces of cooled strip loin and place on top of salad.
7. Thicken Balsamic vinegar with warm water and cornstarch to form paste, let cool.
8. When Balsamic reduction is cooled put into squeeze bottle. Squeeze Balsamic Vinegar over strip loin and salad for finished meal.

Pan Seared Snapper with Cream Sauce

WKRG.com : Jerome Jackson — Tue, 22 Sep 2009 15:03:16 +0000

A preview of the upcoming Taste of the Bayou
Pan Seared Snapper with Cream Sauce

2 (6 ounce) Snapper Filets
1 (8 ounce) Cream Cheese
1 Stick of Real Butter
1 Cup Green Onion
1/2 lb Lump or Jumbo Lump Crabmeat (Fresh)
1/2 lb Medium Shrimp Peeled (Fresh)
6 ounces of Cream or Milk
1/8 TSP Pepper
1/8 TSP Creole Seasoning

Taste of the Bayou, 21st Annual
Taste of the Bayou Bayou La Batre Community Center. This is a seafood tasting event, featuring thirty plus booths. These succulent dishes are prepared by local and Professional Chefs. This event spotlights seafood caught and prepares by some of those who make their living from area waters. This is a culinary event of the year, not to be missed by anyone. Our tickets are limited. $20.00 each. Please come join us, and experience the Taste of a lifetime. Avoid the long lines at the door. Tickets can be obtained from local area Businesses (Watch for Signs), the Chamber Office at the Community Center, or call for specific locations. 251-824-4088

Home-Made Granola

WKRG.com : Lynn Barnes- Cardiology Associates- Fairhope, AL — Mon, 21 Sep 2009 17:34:06 +0000

How to mix up your own granola
Nutty Power Granola (recipe from Kronos Health adapted from Cooking Light Magazine)
2/3 c packed brown sugar
¼ c apple cider
2 c regular rolled oats
¾ c crushed almonds (or crushed almonds and walnuts)
2/3 c Grape-Nuts or Kashi 7 Whole Grain Nuggets
2/3 c dried sweet cherries
½ c sunflower seed kernals (unsalted)
½ t ground cinnamon
¼ t salt
Combine sugar and cider in a large skillet and cook over medium-high heat for about 3 minutes or until the sugar dissolves. Stir frequently so the sugar does not burn.
Stir in oats and remaining ingredients. Cook for 5-15 minutes or until granola is lightly browned (not burned), stirring frequently.
Cool completely and then store in an airtight container for up to two weeks.

Cardiology Associates- 251-607-9797

Pan Seared Wild Alaskan Salmon

WKRG.com : Chef Chef Ellen Jones — Fri, 18 Sep 2009 16:38:14 +0000

Pan Seared Wild Alaskan Salmon w/ Braised Baby Spinach & Broiled Tomato
Pan Seared Wild Alaskan Salmon w/ Braised Baby Spinach & Broiled Tomato
By: Executive Chef Michael B. Byears, CEC

Pan Seared Salmon
INGREDIENTS:
• 6 (6 ounce) fillets salmon
• 3 tablespoons olive oil
• 3 tablespoons capers
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 slices lemon
DIRECTIONS:
1. Preheat a large heavy skillet over medium heat for 3 minutes.
2. Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
3. Transfer salmon to individual plates, and garnish with lemon slices.

Wilted Baby Spinach
INGREDIENTS:
• 3/4 cup extra virgin olive oil
• 1/4 cup and 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 3 tablespoons bottled minced garlic
• 3 pinches sea salt
• 3 pinches ground black pepper
• 3/4 pound baby spinach
• 1/4 cup and 1 teaspoon pine nuts
DIRECTIONS:
1. In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
2. Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
3. Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve

Broiled Tomato
INGREDIENTS:
• 6 large plum tomatoes, halved lengthwise
• 1/4 cup and 1 teaspoon butter, melted
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
DIRECTIONS:
1. With a knife, make deep cuts in the cut surface of each tomato. Place tomatoes cut side up on a greased baking sheet. In a small bowl, combine the remaining ingredients; spoon over tomatoes. Broil 3-4 in. from the heat for 3-4 minutes or until tops are lightly browned.

Moe’s Marinated Slaw

WKRG.com : Mark White and Brent Boyd — Thu, 17 Sep 2009 17:40:28 +0000

Genuine, Hot Pit, Alabama BBQ
Moe's Marinated Slaw

MARINATE:

2 cups apple cider vinegar
1 tablespoon mustard powder
1 tablespoon celery seed
1 cup sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
Bring all ingredients to a boil then let cool for a bit before pouring over the slaw mix

SLAW MIX:

1 large green bell pepper
1/2 large red onion
2 cups of sugar
2 heads of cabbage

METHOD OF OPERATION

Cut bell peppers and red onion into into 1/4 inch slices. Core and slice cabbage as thin as you can. Pack 1/2 of the cabbage into a bowl and add 1/2 of the bell peppers and red onion. Then sprinkle with one cup of sugar then repeat the same process adding the rest of the cabbage, bell peppers, red onion, sugar. Then pour the cooled marinate over slaw mix. It is best to let it sit over night mixed and then serve.

Chili

WKRG.com : Chef Steve Zucker/Bimini Bob's — Wed, 16 Sep 2009 17:41:59 +0000

Chili time at Baumhower's Wings..
Chili

YIELD: 3 QTS. EQUIPMENT NEEDED:
Pot
Measuring cups
Measuring spoons
Rubber Spatula
Slotted Spoon Scale
Chef Knife
Cutting Board
PREP TIME: 1 Hour

STORAGE:

SHELF LIFE: 4 Days

DATE FILLED: 9/12/09

INGREDIENTS QUANTITY PREPARATION PROCEDURES
Choice Ground Beef 3 lbs. Place ground beef in kettle and cook until medium (no pink). Using a metal spoon, continuously mix beef in so it cooks evenly.

Diced Onions
Diced Green Peppers
Diced Celery 1 Cup
1/2 Cup
1/2 Cup 2. Place onions, peppers and celery in kettle. Cook until transparent (very soft).

Chili Con Carne
Salsa Style Tomatoes
Diced Tomatoes 4 Cups
2 Cups

1 Cup 3. Add chili con carne, salsa and diced tomatoes.
4. Mix thoroughly.

Draft Beer
Cayenne
Salt (Kosher)
XX-Hot Sauce
Worcestershire
Water 12 oz.
2 teaspoons
2 teaspoons
1/2 Cup
2 Tbs.
2 Cups 5. Add remaining ingredients.
6. Mix thoroughly.
7. Simmer for 20 minutes.

APPROVED BY:
Corp Chef

Baked Pork Chops

WKRG.com : Leannah Holland — Tue, 15 Sep 2009 14:45:41 +0000

Recipe from the cookbook: The Three E's to Entertaining
Honey's Baked Pork Chops

pork chops-center cut, approximately 3/4 inches thick (one per person)
water
Catsup

Spray your container with vegetable cooking spray. Lay pork chops in baking dish. Poor enough water to measure halfway up the sides of the chops. Cover tops of chops with catsup and aluminum foil. Bake at 375 degrees for one hour. Check water level after 30 minutes to make sure there is enough left. Remove foil for the last 10 minutes to brown chops.

Tenderloin Tacos

WKRG.com : Chef Jason Harsany — Mon, 14 Sep 2009 20:04:24 +0000

Pork tacos
Tenderloin Tacos

Marinate:
2-3 pounds of pork tenderloin with
- 1.5 oz chopped cilantro
- 2 oz minced garlic
- 2 oz Mrs. Dash seasoning blend
- 1.5 oz rosemary
- 1 oz Lowery’s season salt
- ½ stick salted butter
- 1 cup olive oil
- 1 Cup water
Tenderize with fork and knife (optional).
Marinate 24-48 hours.
Slow roast tenderloin in crock pot on low for 3-4 hours (keep lid on for at least 2 hours). Set on warm for another 2-3 hours. Meat should be tender and juicy. Make sure it doesn’t overcook, as some crockpot’s low settings are higher than others.
Pull or cut into bitable chunks
Place tenderloin on warmed Flour tortilla Top with Cole Slaw, Tomato and guacamole Add taco sauce or salsa optional.

Southwestern Chicken Melt

Fri, 11 Sep 2009 20:59:15 +0000

Southwestern Chicken Melt
1 grilled marinated chicken breast (marinate in any salad dressing fro 24 hours)
Queso Cheese Sauce (melted Velveeta + Ro-Tel Tomatoes)
Crumbled Bacon
Diced Tomatoes

The amounts of each ingredient can vary depending upon your taste.

Fish Tacos

WKRG.com : Chef Chris Rainosek/Dauphin Street Taqueria — Thu, 10 Sep 2009 17:23:33 +0000

Mahi-Mahi Tacos
Crispy Fish for Tacos (4 portions)

Ingredients:

4 2oz fish portion, preferrably Mahi-Mahi, cut into strips
2 cups Masa (corn flour)
2 whole eggs, beaten with a tablespoon of water
salt
chili powder
4 cups of vegetable oil for frying

Procedure:

Season masa with salt and chili powder. Dip fish portions into eggs then into the seasoned masa. Repeat. Heat oil to 350 degrees. When oil is at correct temperature, fry the fish in hot oil. Turning if not completely submerged. Cook until crispy and cooked through. Season with salt immediately after removing from oil.

Avocado Cream

Ingredients:

1 Jalapeno, roasted
1 cup sour cream
2 Tablespoons Honey
1 Ripe Avocado
salt

Procedure:

Roast Jalapeno in dry pan until skin is charred on all sides. Remove stem and puree in blender or food processor with remaining ingredients. Refrigerate until used. Can be made 1 day in advance.

Pico de Gallo

Ingredients:

1 Large Tomato or 2/3 smaller tomatoes
1/2 Red Onion
1 Jalapeno
1/4 cup cilantro, chopped
1 lime, juiced
salt to taste

Procedure:

Cut tomato, onion, and jalapeno into even, small dice. Combine with chopped cilantro, lime juice and salt. Mix together and refrigerate until ready to use.

Procedure for Building Tacos:

Take 1 warm flour tortilla or 2 warm corn tortillas and top with approximately 1 Tablespoon of avocado cream. Place crispy fish on top of avocado cream. Top fish with thinly sliced cabbage and Pico de Gallo, serve immediately

Santa Fe Soup

WKRG.com : Sonja Dowdle — Wed, 09 Sep 2009 17:36:16 +0000

Soup with a Southwest flair
Santa Fe Soup

2 lbs ground chuck 2 pkg. taco seasoning mix
1 pkg. ranch dressing mix 2 small cans black beans
2 small cans pinto beans 2 cans rotel tomatoes
2 small cans whole kernel corn 2 cans water

Brown meat and drain. Add taco and ranch dressing mix. Then add everything else and simmer for thirty minutes. Top with cheese, sour cream and corn chips.

Southern Fried Red Snapper

WKRG.com : Chris and Carla's Catering & Heavenly Ribs — Tue, 08 Sep 2009 13:57:05 +0000

Delicious fried fish
Southern Fried Red Snapper

2 pounds red snapper fillets
3/4 cup yellow corn mill
1/3 cup all purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 teaspoon celery salt
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
olive oil
Cooking Directions
1. In a medium bowl, mix all of the dry ingredients together.
2. Dip the red snapper fillets in the dry ingredient then coat each side with the dry mixture.
3. Fry the fillets in hot oil for 5 minutes on each side until fish flakes easily when tested with a fork.
4. Pat fillets dry with a paper towel and serve.
Your red snapper fillets can be served with some other soul food and southern favorites like: fried hush puppies, coleslaw, baked beans, potato salad, brunswick stew, etc.
We personally like to serve our fried red snapper with hush puppies, coleslaw and a glass of sweet tea.

Chicken and Black Bean Enchiladas

WKRG.com : Robin Lea/Bayside Dinners — Fri, 04 Sep 2009 15:31:41 +0000

Easy Mexican dish
Chicken and Black Bean Enchiladas
Makes 6 enchiladas

1 ½ pounds Boneless Chicken Breasts
¼ cup green chiles (2 oz)
8 oz Cream Cheese softened
1 cup Black Beans
2 ½ cups Enchilada Sauce
1 cup Cheddar Cheese shredded
6 tortillas
Preheat oven 350 degrees. Spray 9X13 casserole dish with nonstick cooking spray.
In a large skillet coated with nonstick cooking spray over medium high heat, cook the chicken until done about 10 minutes a side. Meat Thermometer should read 165 degrees. Set chicken aside to cool. In a mixing bowl add chiles, cream cheese and black beans. Shred the chicken into bite size pieces and add to mixing bowl. Stir to combine ingredients. Divide the chicken mixture evenly among the flour tortillas. Roll each tortilla tightly and place side by side in casserole dish with seam down. Pour enchilada sauce over top of enchiladas make sure you cover each tortilla. Sprinkle cheddar cheese over the top. Bake uncovered for 30 minutes until hot and bubbly.

Marinated T-Bone Steaks

WKRG.com : Chef Kevin Layton/Grilling With Greer's — Thu, 03 Sep 2009 17:59:31 +0000

Easy summer steaks
> Marinated T-Bone Steaks with Grilled Vegetables
> 4 T-Bone steaks
> 1 Tbls. Garlic-minced
> 1/4 tsp. Salt
> 2 Tbls. Honey
> 1/4 cup Rice Wine Vinegar
> 1/4 cup Soy Sauce
> 1/4 cup Teriyaki sauce
> 1/4 cup Worcestershire sauce
>
> 1. Lay steaks in the bottom of a casserole dish.
> 2. Whisk together the rest of the ingredients.
> 3. Pour the wet mixture over the steaks and refrigerate for 1-2 hours
> 4. Remove from fridge and let rest at room temperature for 15 minutes.
> 5. Grill over direct heat until you reach desired doneness.
> Vegetables
> 1 of each sliced into large rounds:
> Onion, zucchini, yellow squash, bell pepper and egg plant.
> Toss in 1/2 cup olive oil, 1/2 cup Balsamic Vinegar, salt and pepper to taste. Grill over direct heat until done.
> Serve hot.
> 1/4
>
>

Chicken Cacciatore

WKRG.com : Chef Alec Naman/Naman's Catering — Tue, 01 Sep 2009 22:13:38 +0000

Delicious chicken dish
Chicken Cacciatore

8 ct. skinless boneless chicken breasts cut into 3 in. pieces
1 1/2 tbsp. extra virgin olive oil
2 cups mushrooms, sliced
2 cups onions, sliced
2 cups bell peppers, sliced
3 cloves garlic, minced
1-16 oz. canned crushed tomatoes w/ puree
2 tsp. Italian herb seasoning
2 tsp. lemon juice
2 tsp. balsamic vinegar
1 tsp. salt
1 tsp. pepper
1 cup flour

Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Saute chicken 3-4 minutes, turning frequently until browned. Remove from skillet and set aside. Reduce heat to medium and saute mushrooms, onions, bell pepper and garlic in the same skillet 3-4 minutes, stirring often. Stir in tomatoes and Italian seasoning. Return chicken and juices to skillet. Increase heat to high and bring to boil. Reduce heat and simmer uncovered for about 5 minutes. Stir in lemon juice before serving..Serve over rice.

Coconut Butterflied Shrimp

WKRG.com : Susan Nicholson — Tue, 01 Sep 2009 15:57:32 +0000

Try this great coconut shrimp recipe by Pintoli's

COCONUT BUTTERFLIED SHRIMP

INGREDIENTS 1 lb. lg. shrimp, shelled with tails intact 1 extra lg. egg 6 tbsp. coconut milk 1 tbsp. brown sugar 1/2 c. all purpose flour 1/2 tsp. salt 4 oz. (1 1/3 c.) unsweetened shredded coconut Vegetable oil for frying INSTRUCTIONS Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread coconut in a thin layer on baking sheet. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain briefly

Flank Steak Sandwich

WKRG.com : Susan R. Carley/The Palette Cafe — Mon, 31 Aug 2009 21:11:28 +0000

Flank Steak Sandwich with Roasted Red Pepper Mayonnaise
Flank Steak Sandwich with Roasted Red Pepper Mayonnaise
By: Susan Carley, The Palette Cafe

2 lb. Flank Steak
6 Ciabetta rolls

Dry Rub:
¼ cup cocoa
1 TBS instant coffee granules
1 tsp coriander
1 tsp cumin
2 TBS kosher salt
2 TBS black pepper

Mayo Spread:
1 cup mayonnaise
2 oz cream cheese
2 TBS gorgonzola cheese
3 TBS diced roasted red peppers

Coat outside of flank steak with dry rub. Grill flank steak 4 minutes on each side. Let meat rest for 5 – 10 minutes then slice against the grain. Grill ciabetta bread. Spread toast with mayonnaise. Pile steak on toast. Toss mixed greens in olive oil, kosher salt and pepper and top meat.

Chocolate Chess Pie

WKRG.com : Deann Servos/Prodisee Pantry — Fri, 28 Aug 2009 16:39:03 +0000

Easy Chocolate pie
Chocolate Chess Pie by Judy Riley
Prodisee Pantry Palate Pleasers pg 142

3 Cups Sugar
4 Tablespoon Cocoa
4 Eggs
1 large can evaporated milk
1 stick melted margarine
2 teaspoons vanilla
Mix sugar and cocoa: add margarine, then eggs and vanilla. Mix well. Add milk and stir until blended into the mixture. Pour into unbaked pie shells. Bake 35-40 minutes in 350 degree oven.

Prodisee Pantry 626-1720 or www.prodiseepantry.org

Tuna Wrap

WKRG.com : Chef Rick Barfield — Thu, 27 Aug 2009 18:22:13 +0000

The Blind Mule Tuna Wrap
The Blind Mule Tuna Wrap
Serves 4

Ingredients

1 lb of the highest grade of fresh tuna you can find
3 tbsp vegetable oil
4 12" tortilla wraps (any flavor, though plain works best)
6 tbsp mayonnaise
1 tbsp wasabi paste (if you use powder it must be 1st prepared with water)
1/4 cup low sodium soy sauce
1 tbsp ground ginger
8 slices ripe tomatoes
3 cups baby spring mix
sciracha hot sauce to taste
Salt for seasoning the tuna to taste

Mix the mayonnaise and the wasabi paste and set aside. It is best to make this a day ahead of time. Mix the soy sauce and the ginger and marinate the tomatoes in the mixture. Warm the tortillas in an oven on it's lowest setting. Heat the oil in a saute pan over medium high heat. Season the tuna with the salt and sear all sides in the pan. Remove to a cutting board and slice thinly across the grain. Place a tortilla on the counter and run a line of the mayo mixture across the tortilla. Place two tomatoes followed by a handful of spring mix on top and then 1/4 of the sliced tuna. Finish with a line of the sciracha sauce if desired. Grab the bottom of the tortilla and fold it over the ingredients and roll it up to make a log. Cut in half for ease of eating. Repeat with the remaining tortillas.

Rick Barfield
The Blind MUle
57 N Claiborne St
Downtown Mobile
694-6853

Cornbread Sausage Casserole

WKRG.com : Shane's Rib Shack — Wed, 26 Aug 2009 17:44:41 +0000

Easy breakfast casserole
Cornbread Sausage Casserole:

INGREDIENTS (Nutrition)

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water
1 medium onion, diced
3 fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
In a medium bowl, mix corn bread mix, cream style corn and water.
Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Easy Chocolate Cookies

WKRG.com : Miss Judi Freeman/Cakes By Judi — Mon, 24 Aug 2009 15:42:27 +0000

Easy, soft chocolate cookies
Easy Chocolate Cookies

1 pkg softened cream cheese
1/2 cup softened butter
1 egg
1 tsp. vanilla
1 pkg. choclate cake mix

In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.