WKRG.com : Daily Recipes : Video PodCast

Baked Turkey Salad

WKRG.com : Ann Coffee — Thu, 27 Nov 2008 12:27:12 +0000

Use your leftover Thanksgiving turkey to make a baked turkey salad with a recipe from Ann Coffee
Baked Turkey Salad

3 cups cooked, chopped turkey
1 1/2 t. salt
1 c. chopped celery
1/2 t. pepper
1 c. chopped onion
1/2 c. mayonnaise
1 c. grated cheddar cheese
1 tomato sliced
1 T. lemon juice
1 c. grated cheddar
1 1/2 c. crushed Ritz crackers

Combine turkey, celery, onion and 1 c. cheddar, lemon juice, salt, pepper and enough mayonnaise to moisten. Mix well and spoon into a 1 1/2 quart greased casserole dish. Top with sliced tomatoes and bake at 350 for 30 minutes. Top with the remaining 1/2 cup of cheese and bake an additional 10 minutes.

Turkey, corn and cheddar chowder

WKRG.com : Ann Coffee — Thu, 27 Nov 2008 12:05:41 +0000

Use your leftover Thanksgiving turkey to serve up a warm dish from Ann Coffee.
Turkey, corn and cheddar chowder

1 cup water
salt and pepper
2 c. peeled, cooked cubed potatoes
1 cup turkey or chicken stock
3 T. flour
3 T. butter
1 c. chopped sweet onion
2 c. Half and half
2 c. diced turkey
1 c. cooked corn, yellow or white
1 1/2 c. grated cheddar cheese

Place water and salt and pepper in a pan and bring to a boil. Add the cubed potatoes and cook for 12 to 15 minutes until tender, drain and reserve the liquid, adding enough water to make a cup, set aside. Melt butter and saute the onion until tender, blend in the flour; add 1/2 and 1/2, turkey stock and potato liquid and cook until thick and bubbly. Add potatoes and turkey and stir until hot. Remove from the heat, add the cheese and stir until melted. Serve.

Acorn Squash

WKRG.com : Chef Deese Chatwood/The Grand Hotel — Mon, 24 Nov 2008 20:24:05 +0000

Acorn squash taster with a cinnamon and nutmeg foam.
ACORN SQUASH TASTER WITH A CINNAMON AND NUTMEG FOAM

2 ACORN SQUASH

3T BUTTER

1/4 CUP SHALLOTS

2 cups HEAVY CREAM

2 CUPS CHICKEN STOCK

1/3 CUP BROWN SUGAR

3 T BRANDY

1/2 tsp WHITE PEPPER

2 tsp

1 tsp CINNAMON

1 tsp NUTMEG

DESEED THE SQUASH, PLACE BROWN SUGAR INTO CAVITY AND ROAST IN A 400 DEGREE OVEN FOR 25-30 MINUTES. SAUTEE THE SHALLOTS IN THE BUTTER UNTIL TRANSLUCENT THEN REMOVE PULP AND PLACE INTO PAN. COOK FOR 2 MINUTES AND DEGLAZE WITH THE BRANDY. ADD INTO MIXTURE THE STOCK, CREAM AMD SPICES AND COOK FOR AN ADDITIONAL 3-4 MINUTES ON LOW HEAT. PUREE AND STRAIN THOUGH A CHINA CAP. SERVE WARMED IN SHOT GLASSES WITH A LIGHT TOPPING OF WHIPPED CREAM WITH CINNAMON AND NUTMEG ON TOP.

Apple and Sausage Dressing

WKRG.com : Banana Docks Café — Mon, 24 Nov 2008 17:09:27 +0000

Apple and sausage dressing
14 oz bag of herb dressing mix
1 cup of butter
¾ cup fine diced colored bell peppers
½ cup fine diced onion
1-1/2 cup fine diced celery
½ pound sweet Italian sausage
3 cups of diced apples
1 cup of milk
3 eggs beaten

Place herb dressing mix into big bowl
Fine chop sausage and cook until done then drain and cool
Then take fine diced vegetables and sauté in 1 cup butter
For about 15 minutes, pour the vegetables into bowl with dressing mix.
Then add milk and beaten eggs. Then blend well with dressing mix.
Now fold in diced apples and pour into baking dish and cover.
Bake at 350 degrees for 1 hour then uncover and bake for another 20 minutes until brown.

Double Glazed Orange Slice Cake

WKRG.com : Mark Partin — Fri, 21 Nov 2008 20:00:44 +0000

Thanksgiving Family Favorites Recipe Contest Winner
recipe: Double Glazed Orange Slice Cake
category: Dessert

Orange Slice Cake
Mark Partin
16 1/2" long loaf or tube pan

Cake Ingredients:
1 cup butter
2 cups sugar
1/2 cup buttermilk
4 large eggs
1 teaspoon baking soda
3 1/2 cups flour
1 pound chopped dates
1 pound orange slice candies, quartered
2 cups nuts, chopped
12 ounces coconut flakes

Orange Glaze Ingredients:
1 cup orange juice
2 cups confectioner’s sugar
3 tablespoons orange zest, micro-plane works best

Buttermilk Glaze Ingredients:
1 cup sugar
1/4 pound butter, on stick
1 tablespoon corn syrup
1 tablespoon milk
1/2 cup buttermilk
1/2 teaspoon soda

Cake Directions:
--Cream butter and sugar until light; add eggs one at a time bating well after each addition. Beat until sugar is no longer grainy. Place flour in a large bowl and add dates, orange slice candy and nuts. Mix with hands until each piece is individually coated with flour. Add coconut and mix well until coconut is dispersed and coated with flour.

--Mix together buttermilk and baking soda; stir until well mixed and foamy. Pour into batter and fold in until totally incorporated. Add dry ingredients to batter and mix thoroughly with your hands as the batter will be very stiff.

--Pour into a well greased and floured tube or Bundt pan.

--Bake at 250* for 2 1/2 to 3 hours. Watch carefully as cake often is done prior to this baking time. Remove when a skewer inserted into the middle of the cake comes out clean.

--Remove cake from pan. Set on a cooling rack inside a jellyroll pan.

Orange Glaze Directions:
--Combine orange juice, confectioner's sugar and orange zest. Pour over cake wile hot. Holes may be made with bamboo skewers to allow for absorption. You may carefully roll cake on each side, do not twist or break. Re-pour glaze from pan over cake until all glaze is absorbed.

Buttermilk Glaze Directions:
--Pour buttermilk glaze over cake while hot after orange glaze. Patiently allow the glaze to be absorbed by the cake. Holes may be made with bamboo skewers to allow for absorption. You may carefully roll cake on each side, do not twist or break. Keep collecting the glaze from the sheet pan and reapply until glaze is absorbed.

--Cool completely. Slice with serrated knife because of nuts.

--This cake gets better over time.

Pumpkin Cheesecake

WKRG.com : Will Hughes Catering & Market — Thu, 20 Nov 2008 16:22:54 +0000

Pumpkin Cheesecake
INGREDIENTS
For the crust:
1 cup graham cracker crumbs
4 Tbsp unsalted butter, melted
For the filling:
1 ½ pounds cream cheese – room temperature
1 (15oz) can pumpkin puree
3 whole eggs
2 egg yolks
½ cup sugar
¼ tsp. baking powder
¼ tsp. vanilla
2 dashes each of:
ground clove
ground nutmeg
ground cinnamon
allspice
½ cup heavy cream

METHOD
Preheat oven to 425 degrees. Mix graham cracker crumbs and butter and press evenly into the bottom and up the sides of a buttered spring form pan. Place pan on deep cookie sheet and surround sides of pan with foil to keep water bath from spilling into cake. MIx sugar and cream cheese into the bowl of an electric mixer. Add spices and whip until smooth, scraping sides. Add pumpkin puree, eggs (and yolks), vanilla, baking powder & heavy cream and mix for 2 minutes. Scrape sides and mix for 1 additional minute. Pour mixture into crust and bake at 425 degrees in a water bath for 15 minutes, then reduce temperature to 265 degrees and bake for an additional hour or until center of cake is firm.

Grilled Pork Loin with Jezebel Sauce

WKRG.com : Frank Knippenberg — Thu, 20 Nov 2008 14:57:50 +0000

Thanksgiving Family Favorites Contest Winner
recipe: Grilled Pork Loin with Jezebel Sauce
category: Meat

2 (1- to 1 1/2-pound) pork tenderloins (premium cut, if possible) dry rub (see below) olive oil and lemon juice baste

Jezebel Sauce - Combine:
1 (18 ounce) jar pineapple preserves
1 (18 ounce) jar apple jelly
1 (1.12 ounce) can dry mustard
1 (5-ounce) jar prepared horseradish
1 tablespoon pepper or cracked peppercorns

Add 1/2 cup (or more) dry rub to pork loins (cover generously) and refrigerate overnight. Grill on charcoal or gas grill, turning and basting often, until internal temperature reaches 160 degrees. 1 cup olive oil, two freshly squeezed lemons, and a tsp. of salt provide a great baste. Cut in 1/2 inch slices just before serving to maintain juices. Serve with Jezebel Sauce.

Great main dish for Thanksgiving to go with the traditional turkey for large family gatherings. Everyone loves the grill flavor and the special sauce.

Buy a premium dry rub or make your own. This one came from our Texas side of the family (enough left over for plenty of grilling): Combine 3/4 cup salt, 6 1/2 T. black pepper, 4 T. cayenne pepper, 7 1/2 T. garlic powder, 6 T. onion powder, 1 cup paprika, 1/2 cup dried thyme leaves, 7 T. dried oregano leaves.

Steak with Steamed Vegetables

WKRG.com : Chef Breck of Westminster Village — Wed, 19 Nov 2008 15:59:10 +0000

Steak with Steamed Vegetables Soba Noodles & Ginger Sauce
INGREDIENTS:
8 ounces loin steak, cut into half inch strips
4 ounces dry soba noodles
2 cups chopped fresh asparagus, cut into 1-inch segments
2 cups broccoli florets

GINGER SAUCE:
½ cup reduced-sodium soy sauce
⅓ cup rice wine vinegar
1 TBSP. sesame oil
2 TBSP. freshly grated ginger root, peeled
1 tsp. sugar
cracked black pepper to taste

1. Lightly coat a large, nonstick frying pan with cooking spray. Over high heat, sauté the strips of steak until slightly pink, about 5 minutes. Set aside on a covered platter to keep warm.

2. Fill a large pot ¾ full with water and simmer. Add the soba noodles and cook until almost tender, about 10 minutes, or according to package directions. Drain the pasta thoroughly. Rinse the noodles and drain again.

3. Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus and broccoli florets, cover and steam until tender, about 10 minutes. Add the vegetables to the noodles and toss gently to mix evenly.

4. To make the sauce, in a small saucepan over medium heat, combine the soy sauce, rice wine vinegar, sesame oil, ginger, sugar and pepper. Heat until warmed.

5. Divide the noodle-vegetable mixture onto warmed plates. Add the strips of steak and drizzle with the sauce. Serve immediately.

Oyster Dressing

WKRG.com : Shelia Yarborough — Wed, 19 Nov 2008 15:20:09 +0000

Thanksgiving Family Favorites Recipe Winner
recipe: OYSTER DRESSING
category: Dressing

CORNBREAD:
2 cups self-rising cornmeal
2 eggs
1-1/3 c. milk
1/3 tsp salt
dash of black pepper
dash of garlic
1 cup chopped onion

Mix well. Pour into 8 inch greased hot skillet. Bake at 425 for 20-25 minutes.

DRESSING
Cornbread
Turkey drippings or chicken broth
1/2 green bell pepper
1 rib celery
1 dozen boiled eggs
salt and pepper
1 pint oysters boiled
2 sticks butter
1/2 onion chopped (medium size)

Break up cornbread in large mixing bowl.
Put bell pepper, celery and peeled eggs into blender with enough broth to make a slushy liquid and add to cornbread. Add salt and pepper to taste. Melt 1 stick of butter and add to mixture. Blend the oysters and add to mixture. Pour into a baking pan and sprinkle generously with black pepper. Cut up stick of butter and place over top. Bake at 400 degrees until almost firm (about 30-40 minutes).

Cornbread Dressing

WKRG.com : Cheryl’s Café & Market — Tue, 18 Nov 2008 15:52:25 +0000

Cornbread Dressing
1 cast iron pan cornbread
2 cup celery diced
1 large onion diced
1 8oz bag Pepperidge farm herb seasoned stuffing
2-3 14 oz cans chicken broth
1/2/tablespoon sage
Salt & pepper to taste
3 eggs
Mix all ingredients
Bake at 400 30 -40 minutes

Harvest Vegetable Medley

WKRG.com : Lesley Langus — Tue, 18 Nov 2008 15:25:20 +0000

Thanksgiving Family Favorites Recipe Winner
Recipe: Harvest Vegetable Medley
category: Vegetable

Ingredients:
1/2 cup butter or olive oil
1/2 sweet onion - sliced
2 yellow squash cut in rounds
2 zucchini squash cut in rounds
1 orange bell pepper cut in strips
4 strips of bacon - cooked and crumbled
1/4 cup parmesan
1/2 cup whipping cream
1 cup shredded cheddar cheese
1 cup seasoned bread crumbs
Seasonings:
1 tbs dried parsley
1 tbs dried basil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp sugar

Cooking Instructions:
Heat butter or oil in large skillet and add vegetables. Saute' five minutes. Add seasonings and all remaining ingredients EXCEPT cheese and bread crumbs. Stir until well blended and cook about five minutes. Pour mixture into greased casserole dish and top with shredded cheese. Cover with foil and cook at 350 degrees for about 20 minutes. Do not over cook! Remove foil, top with bread crumbs, spray bread crumbs with Pam and cook an additional 10 minutes or until bread crumbs are browned. Enjoy!

Baked Feta

WKRG.com : Eric Pullen — Mon, 17 Nov 2008 14:43:00 +0000

Family Favorites Recipe Contest Winner-Wild Card Entry
Baked Feta

2 8 ounce packages cream cheese
(low fat or fat free can be substituted)
8 ounces Feta cheese. (any flavor)
1 Jar Favorite spaghetti sauce
(Homemade sauce is great too)
2 thinly sliced (1/4- 1/2 inch) baguettes or favorite crackers for dipping

Combine feta and cream cheese and form into a ball. Place in baking dish, pour sauce around the cheese. Bake in 350 degree oven for 25-30 minutes until hot and bubbly. Quick easy and a crowd pleaser.

Cherry Cheese Pie

WKRG.com : Leannah Holland — Thu, 13 Nov 2008 14:46:28 +0000

Cheesy Cream Pie
Cherry Cheese Pie

2 (8 ounce) cream cheese
3 eggs
2/3 cup sugar
1 tsp vanilla
dash of salt
1 can cherry pie filling

Cream all above except pie filling. Pour into 2 9 inch pie plates. Spoon 1/2 can pie filling into each. Bake at 375 for 30 minutes. Cool and store in fridge.

Asian Chicken and Wild Rice Soup with Vegetables

WKRG.com : Greer's Fairhope Market — Thu, 13 Nov 2008 08:50:11 +0000

Asian Chicken and Wild Rice Soup with Vegetables
3 Tbls. Vegetable oil
1 cup onion - diced
1 cup carrots - diced
1 cup celery - diced
1 cup bell pepper - sliced
2 cups chicken breast - cooked and diced
1 cup Wild rice - cooked
3 cups brown rice - cooked
3 Tbls. Chinese 5 Spice
1 cup Soy Sauce
1 quart Chicken broth
1 cup green onion - sliced
2 cups mushrooms - sliced
1 Tbls. Salt
1 Tbls. Pepper
1 Tbls. Garlic

1. Quickly sauté the vegetables in the oil over high heat. Still keeping them al dente.
2. Add the cooked chicken breast, both of the rice varieties to the veggies and the 5 spice and mix well.
3. Add the soy sauce and chicken broth and bring to a boil then reduce heat to a simmer.
4. Add the mushrooms and green onions and simmer for 15 minutes.
5. Add the pepper and garlic and adjust the salt if needed.
6. Serve.

Aunt Paula’s Scalloped Pineapple Casserole

WKRG.com : My Victorian Bed & Breakfast — Thu, 13 Nov 2008 08:46:51 +0000

Aunt Paula’s Scalloped Pineapple Casserole
Ingredients:

6 Tbsp flour
1 Cup sugar
2 Cups grated sharp cheddar cheese
2 20 oz. cans of pineapple (in its own juice, drained, reserving 6 Tbsp of juice)
1 egg, beaten

Topping:

1 Cup Ritz cracker crumbs
1 stick melted butter

Instructions:

Preheat oven to 350©. Grease a medium size casserole dish. Stir sugar and flour together, gradually adding cheese. Add egg and the juice, mix well. Pour into dish, top with crumb mixture. Bake 30 minutes or until golden brown.

Great for Thankgiving!!!

Roast Shrimp Salad

WKRG.com : Chef Wesley True — Wed, 12 Nov 2008 14:41:56 +0000

Roast shrimp salad with wild mushrooms, roast zucchini and citrus vinaigrette
roast shrimp salad with wild mushrooms, roast zucchini and citrus vinaigrette

salad serves 4
32 shrimp medium size, devained and pealed
1 T Herbs De Provence
5 oz arugula
2 cup wild mushrooms if a varsity of wild mushrooms are not available substitute button, ####### or portobello
1 zucchini
1/8 cup roast pine nuts
2 oranges, 1 can mandarine orange slices
1 lemon
1/4 cup olive oil
1 cup canola oil
10 grape tomatoes
1 french baguette
salt and pepper to taste

For Citrus vinaigrette:
Juice 1 orange and 1 lemon into mixing bowl, add olive oil, and salt to taste. Mix well and reserve for later

For Salad:
Peel zucchini in long noodle-like strips using a vegetable peeler. Use only the outer green part of the zucchini and the firm white meat beneath the skin. Start with a fresh zucchini when you reach the seeds in the center. Make 4 cups of noodles, set aside for later use.

Finely slice mushrooms into very thin strips and set aside.

Place a saute' pan on medium heat and pour 1/4 cup canola oil in it. When oil starts to lightly smoke place zucchini noodles in the pan with a touch of salt and pepper and saute for 2 minutes. After zucchini is done, place1/4 cup canola oil and mushrooms in a pan over medium heat add a touch of salt and pepper and saute for 4 minutes, or until a very light brown.Set a side and let cool, this can be done up to one day ahead of time.

With a very sharp knife cut off the outer layer of orange skin, and the white pith beneath. When you are finished you will have a glistening orange globe. with no tough outer skin. Next with a parring knife cut towards the center of the fruit on either side of the membrane which separates the segments. Your goal is to make orange segment with out any of the tough skin between the layers. If this sounds to complicated canned Mandarin oranges is an acceptable substitute.

For Shrimp and Baguette:
Place a large saute pan on a flame over high heat, while pan is heating up with 1/4 cup oil, season shrimp with Herbs De' Provence salt and pepper. when pan starts to lightly smoke place half the shrimp in pan and cook till done about 4 to 5 minutes, this procedure should be done in 2 batches. After shrimp are done, cut your baguette at a 45 degree angle and baste with olive oil bake in a 450 Degree oven until golden brown.

To assemble salad:
In a large bowl place arugula with mushrooms, zucchini and orange segments and toasted pine nuts and toss with vinaigrette and a touch of salt and pepper
Distribute this between 4 plates, then place the shrimp around the salad next place one piece of toasted baguette at an angle on each salad and enjoy

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truedine.com
344-3334
open mon through friday at 11:00 for lunch
and monday through saturday dinner open at 5:30

Italian Style Nachos

WKRG.com : Chef Rob — Tue, 11 Nov 2008 14:49:29 +0000

Italian Nachos
Italian Nachos

Wonton skins (cut into triangle and fry until crisp)
1 pkg Italian link sausage (remove from casing)
1 lb ground chuck or sirloin
1 TB Italian Seasoning/ 1tsp salt/ 1/2 tsp black pepper
2 cloves garlic (minced)
1 jar alfrdo sauce
1 lg tomato diced
1 pkg fresh basil
1 sm can sliced black olives
1 sm jar pepperoncini peppers
1 pkg shredded Italian cheese blend

Fry wonton skins, set aside on paper towels. Cook sausage and beef together in skillet; add seasonings and garlic, drain any grease off. Warm alfredo sauce in separate pot. Assemble nachos on lg platter. Start with wontons, then meat mixture, then add afredo sauce. Finish with the remaining ingredients as garnish.

Mexican Garbage

WKRG.com : Tacky Jacks — Mon, 10 Nov 2008 17:50:23 +0000

Mexican Garbage
Mexican Garbage

Brown ground beef in skillet with onions drain grease and add taco seasoning. Place tortilla chips on pizza pan stacked put ground beef and onions on top with melted cheese.

Add olives, Jalapenos and Shredded cheese. Broil in oven at Hi temperature. Leave in till cheese is melted. Take out add your tomatoes and sour cream.

Linguine Ansel

WKRG.com : Chef Gaetano Anselmo — Fri, 07 Nov 2008 14:52:52 +0000

SEEDS' fourth annual Mamma Mia Cook-off
Linguine Ansel

3/4 lb linguini
2 oz anchovies
1/2 lb chopped tomatoes
1/4 lb black olives, pitted
3 medium garlic cloves
1/4 teaspoon pepper
4 T olive oil

Prepare the linguine all'dente. Sauté the olive oil, garlic and pepper over low heat for 40 sec. Add the anchovies and sauté until "melted" in the oil. Add the tomatoes, olives and parsley. Saute for 10 minutes and add the capers. Cook for 10 min and add to linguine.

Mediterranean Chicken Soup

WKRG.com : Shoestring Cuisine — Fri, 07 Nov 2008 08:22:26 +0000

Cooking Under $5

1 T. olive oil $ .05
1 chopped onion .25
1 green pepper chopped .50
1 T. minced garlic .10
1 14 oz. can chopped tomatoes .59
4 cups chicken stock .00
2 cups water .00
½ cup raw rice ( 6 cups raw rice .89 .10
1 t. dried basil .05
6 carrots peeled and sliced .45
3 cups cooked chicken cut up 1.36
1 10 oz. package frozen green beans .79
½ cup black olives, sliced (optional) .50
salt and pepper to taste 05
Total for 4 servings: $4.79

Heat oil and cook onion, green pepper and garlic until soft. Stir in the tomatoes, with their juice, the chicken stock, water, rice and basil and bring to a boil. Simmer gently for 10 minutes, add carrots, and cook 5 minutes longer. Add chicken, green beans and olives and cook another 5 minutes. Stir in salt and pepper to taste. Makes about 6 servings. Serve with garlic toast and a salad if desired. Have brownies for dessert of course.

Roasted Turkey

WKRG.com : Liz Turner: "From Bucks To The Farm" — Thu, 06 Nov 2008 14:56:32 +0000

Moist Roasted Turkey
Roasted Turkey

turkey
olice oil
salt
pepper
rubbed sage
butter

Remove the giblets and save. Wash the turkey, inside and out. Rub down with olive oil, sprinkle with salt and pepper. Pat rubbed sage all over inside and out. Place in roaster. Take sharp knife, go just under the breast skin and stuff with butter. Cover tightly with roaster lid. Cook at 350 degrees according to weight of the turkey. When done, uncover and bake an additional 10 minutes.

Giblet gravy:

giblets, chopped
boiled egg, diced
juices from turkey
cream of chicken/mushroom soup (either or mixed)

Wash the giblet. Boil, reduce heat and cook slowly until tender. Discard broth. Pull meat from the neck and chop some of the gizzard and liver. Add the diced egg, juice from turkey and the soup mix. Taste before adding more salt or pepper.

Chicken Saltimbocca

WKRG.com : Alec Naman — Wed, 05 Nov 2008 15:29:28 +0000

Chicken Saltimbocca
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Best Of The Bay

WKRG.com : Junior League Of Mobile — Tue, 04 Nov 2008 15:51:31 +0000

Best of the Bay, JLM's new cookbook
Shrimp and Caper Salad

2 pounds shrimp, cooked, peeled and deveined
2 tablespoons fresh lemon juice
¾ cup mayonnaise
1 hard-cooked egg yolk, mashed
¾ cup green onions, chopped
1 ½ cups celery, chopped
3 tablespoons capers, drained
1 cup black olives sliced
½ cup oil and vinegar salad dressing
1 tablespoon celery seed
Toss shrimp with lemon juice and set aside. In a separate bowl, combine egg yolk and mayonnaise then add remaining ingredients. Drain shrimp and add to sauce. This is better if made the night before. Serve on crisp salad greens and garnish with tomato and hard-cooked egg wedges.

Hints: For an updated idea, spread softened seasoned cream cheese lightly over a 12” tortilla wrap. Leave a 1" border around edges and place lettuce leaves down the center topping with shrimp salad. Fold the right and left edges of tortillas into the center. Next, fold the bottom edge toward the center and roll firmly until completely wrapped, placing seam side down. Cut in half diagonally. One wrap serves two.
Divine Casserole

1 large package small egg noodles
2 pounds ground beef
2 cans tomato sauce
1 tablespoon Worcestershire sauce
1 8 ounce carton cream style cottage cheese
Salt to taste
1 8 ounce cream cheese, softened
1 8 ounce sour cream
3 or 4 whole green onions, chopped
1 stick butter or margarine

Boil, drain and rinse noodles under hot water. Brown and drain meat well, add tomato sauce, Worcestershire sauce and salt. Mix cottage cheese, cream cheese, sour cream and onions. Melt butter. Grease two two quart casseroles. Place ¼ noodles in each casserole, pour a little melted butter over noodles, and add one-half cheese mixture to each casserole. Add remaining noodles, more butter and top with meat mixture. Bake in 350 degree oven for thirty to forty five minutes. Freezes well.

Divine Dessert

Almond macaroons - 1 dozen large or 18 small
1/2 cup Rum
1/2 gallon coffee ice cream, softened
1 cup heavy cream, whipped
Toasted almonds

Soak macaroons in Rum until they fall apart. This does not take long. Stir this into softened coffee ice cream. Freeze overnight in a silver Revere bowl or other pretty bowl. To serve, mound with whipped cream and sprinkle with toasted almonds. If ice cream mixture is frozen in a deep freeze, let it sit out about 15 minutes before serving.

Hint: For chocolate lovers substitute a sleeve of Chocolate Chip cookies for Almond macaroons.

Blackened Snapper

WKRG.com : Chris & Carla's Catering — Mon, 03 Nov 2008 17:53:05 +0000

Snapper recipe
Blackened Snapper

2 tbls. paprika
2 tps. cayenne pepper
1 1/2 tps. ground white pepper
1 1/2 tsp. ground black pepper
1 tbs. salt
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. dried oregano
4 (6 ounce) fillets red snapper
1 1/2 cups butter, melted

In a small bowl, mix together spices. Heat a large cast iron skillet over high heat for 10 minutes. Dip fish in butter and sprinkle woth seasoning mixture. Place the fillets in the hot skillet. Pour 1 tbs of butter over each fillet. Cook until the coating on the underside turns black, 3 to 5 minutes. Turn the fish over. Pour another tbs of butter over the fish, and cook 2 minutes or until fish flakes easily with a fork.

Cream Cheese Icing

WKRG.com : Cakes By Judi — Mon, 03 Nov 2008 15:43:47 +0000

Cream cheese icing for Marble cake
8 oz cream cheese
1 stick butter
1 pound sugar (powdered)
flavor- (usually vanilla) 3 teaspoons

Cream butter & cream cheese
Add slowly powdered sugar
Add flavor
Ice cake as usual.. enjoy!

Greek Fest 2008

WKRG.com : Maria Papastefan — Thu, 30 Oct 2008 18:00:02 +0000

Felo with spinach dip.
Greek Fest will be on Thursday, Friday, and Saturday (November 6,7,and 8th), from 11am to 10pm at the Greek Orthodox Church on Ann Street in Midtown Mobile. For more information go to www.greekfestmobile.org or call 251-438-9888.

Seafood Crepes

WKRG.com : Bay Gourmet Catering — Wed, 29 Oct 2008 14:53:54 +0000

Seafood Crepes
1 medium sweet vidalia onion - chopped
2 tablespoons of butter
2 cloves of garlic - minced
1 8 0z package of cream cheese
1/4 cup of white wine or vermouth
1 pound of crab claw meat -picked
1/2 pound of shrimp - peeled and deveined
parmesan cheese
heavy whipping cream
crepes leaves
fresh chopped parsley - for garnish

Saute

Seafood Risotto

WKRG.com : Chef Mike Wallace — Wed, 29 Oct 2008 13:59:23 +0000

Seafood Risotto/Grand Hotel

Ingredients
Quantity - 10 serv.
Preparation Steps

Risotto Cake
1. Risotto: Sauté onions, garlic, rice in butter for 1-2 min. Deglaze with wine. Add vegetable stock then cover pot and put into 350 oven and cook like pilaf for 20-30 min. or until done. Take out of oven and fold in cheese. Spray a flat sheet with non-stick spray and evenly spread risotto all the way to the top place in cooler till set. Cut risotto into desired shape. Roll in flour and deep fry until crisp on the out side but warm on the inside.

2. Sauté all seafood with shallots deglaze with brandy and add the next 5 ingredients.
3. Plate as diagramed.

Risotto 2 cups

Onions (Diced)
1/3 cup

Garlic (Minced)
1 T.

White Wine
1/4 cup

Vegetable Stock or chicken stock
4 cups

Parmesan Cheese powdered
1 cups

Butter
1/4 cup
Lobster small diced 3oz
Shrimp 31-40 30ea
Scallops 20-30 cut in half 10ea
Crawfish tail meat 20ea
Crab meat 5oz
Shallots minced 2T
Brandy 2oz
Cayenne pepper pinch
Lobster bisque 10oz
Chiffonade Basil 2T
Lemon juice 1oz
Parmesan cheese powdered 2oz
Crawfish garnish 10ea
Bruniose peppers 2oz
Parmesan cheese shredded 2oz
Global basil sprig 10ea
Basil oil
Tomato oil