Seared Alaskan Halibut, Heirloom Tomatoes, Ricotta Salata, Arugula, Basil Vinaigrette
June 10th, 2010
Moving On and Heirloom Tomatoes
Seared Alaskan Halibut, Heirloom Tomatoes, Ricotta Salata, Arugula, Basil Vinaigrette
Entree, Fish, Recipes, Restaurant, Seafood, Tomato, Vegetables, basil, halibut, onion, ricotta | 
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June 8th, 2010
Clams with Basil Broth
Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal.
via Clams with Basil Broth – Fine Cooking Recipes, Techniques and Tips.
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May 10th, 2010
Celebrity Chefs Tour Presents Chef Brad Peters Live at the 2010 Food & Wine Festival in Anaheim, CA in Disneyland Resort
Come out and join Birmingham, Alabama’s very own Chef Brad Peters as he bring a touch of the South
to Southern California at Disneyland’s 2010 Food and Wine Festival. Chef Brad will be at the Chef’s Showcase Stage in Sunshine Plaza on Monday, May 10th & Tuesday, May 11th at 5:45pm.
He will be preparing some great Southern Food’s:
CAROLINA SHRIMP AND STONED GROUND GRITS – Click for the recipe.
FRIED GREEN TOMATOES WITH BLACK-EYED PEA RELISH ACCENTED WITH CRUMBLED GOAT CHEESE – Click for the recipe.
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May 10th, 2010
CAROLINA SHRIMP AND STONED GROUND GRITS
INGREDIENTS:
Grits:
- 3 cups whole milk
- 1 cup Chicken stock/broth (in a pinch, may substitute vegetable stock/broth)
- 1 cup stone-ground grits (or any non quick-cooking grits)
- 3 tablespoons unsalted butter (or to taste)
- 1 teaspoon salt (plus more, after grits are prepared, if desired)
- 1 teaspoon fresh ground pepper (plus more, after grits are prepared, if desired)
- 1 tablespoon diced garlic
- 8oz Goat Cheese
- ½ cup heavy cream (or as needed to make creamy)
Shrimp:
- 1 pound shrimp—peeled, de-veined and butterflied (tails on or off according to your preference)
- 1 teaspoon Cajun seasoning
- 1 cup heavy cream
- 6 slices applewood smoked bacon, chopped into bite-size pieces (reserve cooked bacon to be used as a topping; bacon grease will be used to cook the shrimp)
- 2 tablespoons chopped rosemary (Fresh)
- 2 tablespoons chopped thyme (Fresh)
- ½ cup diced red bell peppers
- ½ cups diced yellow peppers
- 1 cup thinly sliced green onions (1/2 cup used to cook shrimp, plus 1/2 cup reserved for toppings)
Suggested toppings:
- 2 cups shredded sharp Cheddar cheese
- ½ cup thinly sliced green onions
- 1 ½ cups fresh diced tomatoes
- chopped bacon (reserved from shrimp prep)
DIRECTIONS:
Combine milk and chicken stock in a large saucepan; bring to a boil. Add salt, pepper, butter, and garlic then pour in grits slowly, whisking continuously, bringing back up to a boil. Reduce heat to a simmer, cover, and cook until liquid is absorbed, about 20 to 25 minutes; continue stirring/whisking about every 5 minutes or so. Remove from heat; stir in goat cheese and a heavy cream until smooth & creamy. Taste, then add more butter, heavy cream, or salt/pepper if desired. Cover and set aside.
Rinse shrimp and pat dry. Toss shrimp in cajun seasoning. Set aside.
Place chopped bacon in a cold skillet and turn heat to low; stir often, cooking until browned. Remove bacon with a slotted spoon, allowing grease to drain back into skillet; drain cooked bacon on paper towels. Increase heat under skillet to medium, add shrimp to bacon grease one at a time, shaking off excess seasoning before adding to pan. Cook shrimp on each side until pink. Then add rosemary, thyme, peppers and green onions. Saute for 2 minutes. Remove from heat and set aside.
Spoon grits into serving bowl(s), add shrimp and any desired toppings, and serve immediately.
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May 10th, 2010
FRIED GREEN TOMATOES WITH BLACK-EYED PEA RELISH ACCENTED WITH CRUMBLED GOAT CHEESE
INGREDIENTS:
- ½ Cup Black-Eyed Pea Relish
- 3 Slices of Fried Green Tomatoes
- 3oz Crumbled Goat Cheese
DIRECTIONS:
Prepare Fried Green Tomatoes and Black-Eyed Pea Relish as directed below.
Place relish on the base of the plate then arrange tomatoes in a circular display and sprinkle with crumble goat cheese.
FRIED GREEN TOMATOES
INGREDIENTS:
- ½ cup all-purpose flour (sifted)
- ½ cup yellow cornmeal
- ¾ cup buttermilk
- 2 eggs
- ¼ teaspoon salt
- Coarsely ground black pepper
- 4 green tomatoes, sliced
- Vegetable Oil for frying
DIRECTIONS:
To prepare the tomatoes, mix half the flour with cornmeal. Beat eggs with a little water. Season remaining flour with salt and pepper. Dip sliced tomatoes in buttermilk then dredge tomato slices in flour, dip in egg, and dredge in cornmeal mixture.
Pour oil to a depth of 2-inches in a large skillet; heat until hot but not smoking. Add tomato slices and fry until crisp. Drain on paper towels.
BLACK-EYED PEA RELISH
INGREDIENTS:
- 1 cup canned black-eyed peas (drained & rinsed)
- 1 cup canned yellow corn
- 2 ¾ teaspoons salt
- ¼ cup olive oil
- 1 Red onion, minced
- 1 diced fresh jalepeno pepper
- ¼ cup diced red bell pepper
- ¼ cup chopped flat-leaf cilantro
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 2 tablespoons red-wine vinegar
- Season with salt & pepper
DIRECTIONS:
In a large skillet, heat the oil over moderately low heat. Add the onions and cook, stirring, until translucent, about 8 minutes. Remove from the heat and let cool. Stir in the black-eyed peas and the bell pepper, cilantro, basil, chives, vinegar and season to taste with salt & pepper.
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March 17th, 2010
Chef Brad’s Kisses Magic 96.5 Blarney Stone w/Rob & Jeannine
Good Morning All and Happy St. Patrick’s Day. Having a great time with Rob & Jeannine this morning on Magic 96.5 talking about some great food for St. Patrick’s Day.
- Chocolate Guinness Cake - What is better than chocolate and beer.
- Corned Beef and Cabbage – An old standard you have to have on St Patrick’s Day.
- County Cork Irish Stew – What is more Irish than some great lamb prepared Irish Style.
Listen on your computer at Magic 96.5 in Birmingham, Alabama. Also don’t forget to wear your green and come out and watch the ST Patrick’s Day Parade in Downtown Birmingham.
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March 17th, 2010
County Cork Irish Stew
Ingredients
- 8 small lamb chops
- Salt and pepper to taste
- 1 Tablespoon vegetable oil
- Parsley, bay leaves, peppercorns, thyme, rosemary
- 1 pound potatoes (3 to 4 medium)
- 2 cups finely shredded cabbage
- 1 medium onion, chopped
- 1 large leek, sliced thin
- 12 small white onions
- 1-1/2 cups diced celery
- 1-1/2 cups peas
- Fresh chopped parsley
Instructions:
- Season lamb chops with salt and pepper.
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March 17th, 2010
Corned Beef and Cabbage
Ingredients
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes
- 5 carrots, peeled and julienned
- 1 large head cabbage, cut into small wedges
Directions
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
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February 28th, 2010
Sausage & Pepper Heroes
| 3 pounds of soy Italian-style “sausage” links ; cut into thirds 1 large onion, quartered & thinly sliced 6 medium bell peppers, cut into long strips(3 each green and red, or 2 each green, red and yellow) 2 medium garlic cloves, minced 3 tablespoons of chopped fresh flat-leaf parsley 1 teaspoon of dried oregano 3 teaspoons of salt 1 teaspoon of freshly-ground black pepper 1 teaspoon of sugar 6 small hero rolls, split 1 tablespoon of olive oil two 14 1/2 ounce cans of diced tomatoes Drain tomatoes, reserving 1/2 cup liquid. Set aside. In large skillet, heat oil over medium heat. Add “sausage” and cook, turning often, until golden, about 5 minutes. Add onion and cook until tender, stirring often, about 5 minutes. Stir in bell peppers and garlic. Cover and cook, stirring occasionally, 10 minutes. Stir in tomatoes, reserved tomato liquid, parsley, oregano, salt, pepper and sugar until well combined. Cover and cook until flavors are blended, about 5 minutes. Spoon the sausage-bell pepper mixture into small hero rolls and serve open-faced, garnished with some black olives and baby carrots. End the meal with sliced fresh pears topped with a dollop of low-fat vanilla yogurt or soy yogurt. This recipe yields 6 servings. |
February 28th, 2010
Fresh Flounder in Sherry
1 pound of flounder filets, cut into serving pieces
1/3 cup of minced onions
1/2 cup of sherry wine
8 medium mushrooms, chopped fine
1/4 cup of water
Place the fish filets in a shallow greased baking dish. Sprinkle with onion and sherry, mushrooms, and water. Season with pepper. Bake in 325ºF. oven until fish is tender. Serves 4
black pepper to taste
February 28th, 2010
Fat Free Brown Gravy
2 tablespoons of cornstarch
2 1/2 teaspoons of instant beef bouillon granules
1 teaspoon of Worcestershire sauce
1/4 teaspoon of pepper
1/4 teaspoon of gravy browner
In small saucepan combine cornstarch, bouillon granules, Worcestershire sauce, pepper and 2 cups cold water. Bring to boiling over medium heat; boil 1 minute until thickened, stirring constantly. Stir in gravy browner. Makes 2 cups.
February 3rd, 2010
Grilled Cheese with Pulled Short Ribs and Pickled Red Onions
Along with the Seared Kobe Beef on Mini Yorkshire Pudding and the Truffled Gruyère Fondue, this item has never left the lounge menu. I remember…
via Grilled Cheese with Pulled Short Ribs and Pickled Red Onions Recipe at Epicurious.com.
January 22nd, 2010
Red Wine Braised-Beef Short Ribs
Yield: 16 orders
Amt Ingredient
2-¼ qts, red wine
16 ea. short ribs, trimmed
as needed salt and pepper
as needed flour
as needed vegetable oil
20 ea. garlic cloves
16 ea. shallots, cut in half
4 ea. carrots, peeled, cut into 1-in. pieces
4 ea. celery stalks, peeled, cut into 1-in. pieces 2 ea leeks, white and light-green parts, washed and chopped
12 ea. parsley sprigs
4 ea. thyme sprigs
4 ea. bay leaves
6 qts. brown veal stock
16 orders parsnip potato purée
6 ozs. pancetta, small dice
1 cup shallots, minced
2 lbs. mushrooms, assorted
16 orders braised celery
3 lbs. carrots, oblique cut, roasted
as needed chervil
Procedure:
• Pour the wine into a large saucepan over medium heat. When the wine is hot, flame it. Bring to a boil and reduce by half.
• Heat some oil in a rondeau over a medium-high flame. Salt-and-pepper the short ribs. Dust the ribs one at a time, and brown nicely on all sides.
• Turn flame down and remove most of the fat. Add the vegetables and herbs and cook until lightly browned. Stir in the tomato paste and pincé.
• Add the reduced wine, the browned ribs and the stock to the pot. Bring to a boil; cover and braise until fork-tender.
• Remove meat carefully. Moisten with a little of the cooking liquid. Bring the remaining cooking liquid up to a boil and reduce until thickened, being sure to skim constantly.
• For the mushrooms: Render the pancetta in a little olive oil.
• Add the shallots and cook until slightly browned. Turn up the heat and sauté until mushrooms release their juices.
• Cook and plate according to demo. Serve it forth.
Red Wine Braised-Beef Short Ribs.
December 16th, 2009
Recipe for Grilled Halloumi with Citrus-Olive Salad from Restaurants & Institutions website
Grilled Halloumi with Citrus-Olive Salad
via Recipe for Grilled Halloumi with Citrus-Olive Salad from Restaurants & Institutions website.
July 6th, 2009
Crab and Mushroom Enchiladas
This is a cheesy, delicious enchilada recipe that uses crab and mushrooms for a unique twist on classic Mexican fare. Can be made spicy or mild depending on the chef’s desires, and is excellent served with refried beans and Mexican rice.
PREP TIME 15 Min COOK TIME 20 Min READY IN 45 Min Servings 8
INGREDIENTS:
1 pound imitation crabmeat, chopped
1 (10 ounce) can red enchilada sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 pound fresh mushrooms, sliced
1 (8 ounce) package shredded Mexican-style cheese blend
8 (10 inch) flour tortillas
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.
Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.
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