WKRG.com : Recipes

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.

Pumpkin Cranberry Bars

WKRG.com : Jaime Blaney — Mon, 16 Nov 2009 15:57:51 +0000

Family Favorites Winner: Dessert
Family Favorites Winner

Jaime Blaney in the dessert category preparing Pumpkin Cranberry Bars
title: Pumpkin Cranberry Bars
category: Dessert

1 1/4 cups sugar
1 1/2 cups all-purpose flour
1/2 tsp. ground ginger
1 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
3 eggs
1 (15oz.) can pumpkin
3/4 cup real butter melted
3/4 cup chopped dried cranberries
Frosting:
1/2 cup butter
4 cups powdered sugar
1 tsp. vanilla extract
4-6 tbsp. milk

Combine first 6 ingredients in a bowl. In another bowl combine eggs, pumpkin & butter. Combine both bows until ingredients are well combined. Stirin cranberries to mixture. Spread into greased 15in. x 10in. x 1in. baking pan. Bake at 350 for 20-25 min. or until a toothpick inserted near the center comes out clean. Cool on wire rack.
Frosting; Heat butter in saucepan over medium heat @7minutes til golden in color. Remove from heat and cool 5 minutes. Stir in powdered sugar, vanilla and 4 tbsp. milk. Add remaining milk til spreading consistency is achieved. Spread over bars and let set before cutting.

Brie in Puff Pastry

WKRG.com : Robin Lea/Bayside Dinners — Fri, 13 Nov 2009 21:11:01 +0000

Brie in Puff Pastry with Apricot Preserves
Brie in Puff Pastry with Apricot Preserves

55 min | 30 min prep

1 tablespoon butter, (optional).
1/3 cup sliced almonds, (optional).
1/2 (17 1/3 ounce) package frozen puff pastry, thawed (1 sheet).
14 ounces brie cheese, round shape.
1 thawed sheet of puff pastry.
Apricot preserve or any other kind of jam.
1 egg, beaten.
assorted cracker.
sliced fresh fruit .
Cook almonds in butter, stirring frequently until golden brown.

Preheat oven to 400°F
Spray cookie sheet with cooking spray.
Roll pastry into rectangle 16 x 9 inches on lightly floured surface.
Place cheese on center of puff pastry. Gently draw a circle around the cheese with a knife. Remove the cheese and cut the puff pastry rectangle in to a circle as large as you can.
In the small circle that you have drawn spread the almonds and the apricot preserve.
Put the brie on the preserves. Bring pastry up and press around side of cheese, and the top.
Seal if needed with a little of the egg.
Turn the puff pastery over.
Cut slits in the top or use cookie cutters to create interesting shapes such as hearts, stars, or whatevery you like.
Brush top and sides of pastry with egg.
Bake 20 to 25 minutes or until golden.
Cool on cookie sheet on wire rack for 30 minutes before serving.
Serve with crackers and fresh fruit.

Chicken Enchilada Casserole

WKRG.com : Deann Servos — Thu, 12 Nov 2009 20:54:19 +0000

Delicious casserole
Chicken Enchilada Casserole

by Kathy Buckson, pg 72 in
Prodisee Pantry Palate Pleasers

4 to 6 Chicken Breasts
12 oz Cheddar Cheese grated
8 oz. Sour Cream
4 oz. can of Black Olives Chopped
Onion, chopped (to taste)
1 Cup Chicken Broth
1 can of Cream of Chicken Soup
1 can of Cream of Mushroom Soup
8 to 12 Flour Tortilla Shells
Boil, de-bone and chop chicken. Combine chicken with sour cream, olives, onion, and peppers; set aside. Mix soups and broth. Set aside. Grease a large casserole dish. Spoon chicken mixture onto each shell, spreading to edge. Roll up and place in casserole dish. Sprinkle with cheese. Pour soup mixture over tortillas and cheese. Bake at 350 degrees for 35 to 45 minutes.
For more information about Prodisee Pantry, go to www.prodiseepantry.org or call 251-626-1720

Pasta Con Pomodari Freschi

WKRG.com : Sherrie Weller/Mamma Mia Cook-off — Wed, 11 Nov 2009 18:49:51 +0000

Italian pasta dish
Pasta Con Pomodari Freschi

2- 3 fresh tomatoes, seeded and chopped
2 heads of garlic, finely chopped
1 stick of butter, salted
1/2 cup olive oil
dash of red pepper flakes
salt/freshly ground pepper
freshly grated parmesan cheese
spaghetti noodles

Place butter, olive oil and garlic in dish over boiling pasta water. When pasta is added to boiling water, add tomatoes, red pepper flakes, pinch of salt and pepper to olive oil. Stir occasionally as pasta cooks. Drain pasta and toss with sauce. Grate fresh parmesan to taste. I cook the sauce in clear Pyrex pie pan over a Dutch oven. Really very easy and tastes so fresh year round!

Chocolate Pound Cake

WKRG.com : Junior League of Mobile — Mon, 09 Nov 2009 19:44:01 +0000

Easy cake recipe
Chocolate Pound Cake

Ingredients:
½ pound butter
½ cup shortening
3 cups sugar
5 eggs
3 cups flour
½ teaspoon baking powder
½ teaspoon salt
4 heaping teaspoons cocoa
1 cup milk
1 tablespoon vanilla

Icing
2/3 stick butter, creamed
2/3 box sifted confectioner’s sugar
1 heaping tablespoon cocoa
1 teaspoon vanilla
3 tablespoon hot coffee

Cream butter, shortening and sugar together thoroughly. Add eggs. Add shifted dry ingredients alternately with milk. Add vanilla. Bake in well greased and floured tube cake pan in 325 degree oven for one hour and twenty minutes. For icing, mix well butter, confectioner’s sugar added gradually, cocoa, vanilla and hot coffee. Ice cake while hot.

25th Annual Award Winning Christmas Jubilee
Sensational Shopping ~ Fabulous Food ~ Exciting Events
November 12-14
The Junior League of Mobile (JLM) is proud to announce our largest fundraiser, Christmas Jubilee has been named one of the Southeastern Tourism Society’s Top 20 Events for Fall 2009.
JLM will present the 25th annual Christmas Jubilee Holiday Market November 12 – 14, 2009 at the Greater Gulf State Fairgrounds. Featuring over 120 merchants from around the country, this popular event will kick off the holiday shopping season with a broad selection of gifts for all ages, interests and budgets. Christmas Jubilee is the primary fundraiser for the Junior League of Mobile and has raised approximately $3.8 million dollars for our community programming over the last 25 years.
The dates and times for the market are:
Thursday, November 12 11:00am – 8:00pm
Friday, November 13 9:30am – 8:00pm
Saturday, November 14 9:30 am – 6:00pm
Advance tickets are available for $6 at Whitney Bank branches throughout the Mobile area and online at www.juniorleaguemobile.org. Tickets may be purchased at the door for $8, children 6-12 are $3, while 5 and under are admitted free. Senior, College Student, and military tickets are discounted to $6 throughout the market with proper identification. Parking at the Fairgrounds is $3 per car.
Christmas Jubilee offers a variety of special events to entertain guests of all ages, including:
• Preview Party (sponsored by Whitney Bank; featuring local cuisine by Clifton Morrissette and an exclusive silent auction)
• Hall of Wreaths (silent auction throughout the event; bid on wreaths decorated by various individuals, local businesses and school groups)
• VIP Shopping event (Be the first to enter the market and shop in a stroller free, crowd free environment)
• Author’s Corner (local and regional authors signing books throughout the market)
• Girls’ Night Out (fashion show by Dragonfly, cocktails by The Wine Loft, food by Carrabba’s and more!)
• Santa Breakfast (Saturday morning – Santa will be on hand for visit and photos with kids)
• Art Walk (featuring local Bay area artists – JLM members included)

Junior League of Mobile is an organization of women committed to promoting volunteerism, developing the potential of women, and improving the community through effective action and leadership of trained volunteers.
JLM has a diverse membership of more than 1,800 women who work as volunteers to fulfill its mission. Its purpose is exclusively educational and charitable. The Junior League of Mobile reaches out to women of all races, religions, and national origins who demonstrate an interest in and commitment to volunteerism.
For more information about Christmas Jubilee and special events planned throughout the market or Junior League of Mobile, please call 251-471-3348 or visit www.juniorleaguemobile.org.
###

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.