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.

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.

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.

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.

• 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.

• 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.

• 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.

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.

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

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.

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.

Red Wine Braised-Beef Short Ribs.

Grilled Halloumi with Citrus-Olive Salad

via Recipe for Grilled Halloumi with Citrus-Olive Salad from Restaurants & Institutions website.

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.

PREP TIME 20 Min COOK TIME 1 Hr READY IN 1 Hr 20 Min

Servings 8

INGREDIENTS:

4 large green bell peppers, tops removed, seeded

4 large red bell peppers, tops removed, seeded

1 tablespoon olive oil

1/2 pound ground pork

2 onions, chopped

salt and pepper to taste

1/4 cup dry white wine

1 (10.75 ounce) can tomato puree

1 (4 ounce) package feta cheese

1/2 cup cooked white rice

1/2 cup raisins

1/2 cup pine nuts

2 tablespoons chopped fresh parsley

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.

Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.

Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.

Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

PREP TIME 15 Min COOK TIME 35 Min READY IN 50 Min Servings 4

INGREDIENTS:

8 snow peas

1 tablespoon vegetable oil

1/4 pound sirloin steak, thinly sliced

4 potatoes, cut into bite sized pieces

2 cups dashi soup

1/4 cup soy sauce

1/4 cup sake

1 tablespoon white sugar

1 onion, chopped

DIRECTIONS:

Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.

Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.

Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

PREP TIME 15 Min COOK TIME 10 Min READY IN 45 Min Servings 4

INGREDIENTS:

1 tablespoon olive oil

2 teaspoons lime juice

1 jalapeno pepper, minced

3 cloves garlic, minced

salt and pepper to taste

1 pound ahi tuna steaks

DIRECTIONS:

Whisk the olive oil, lime juice, jalapeno pepper, garlic, salt, and pepper together in a flat-bottomed dish. Place the tuna steaks in the dish, turning to coat entirely in marinade. Refrigerate 20 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Cook the steaks until they are beginning to firm and are hot in the center, 5 to 7 minutes per side.

PREP TIME 50 Min COOK TIME 10 Min READY IN 1 Hr Servings 6

INGREDIENTS:

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to taste

1 tablespoon white sugar, or to taste (optional)

5 skinless, boneless chicken breast halves – cut into 1 inch cubes

DIRECTIONS:

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Ingredients:

40 oz Pink Salmon (Canned or Pack

(Suggest Chicken of the Sea)

1/4 Diced White Onion

1 tsp Dijon Mustard

1 tbsp Worcestershire Sauce

2 tbsp Mayonnaise

3/4 Bread Crumbs

1 Vine Ripe Tomato

Salt

Black Pepper

Preparation:

Combine all ingredients except the tomato and for into

8 Salmon Burgers.  Sauté in in non-stick skillet until

crispy on each side.  Place atop a toasted Kaiser Roll.

Slice a thick slice of tomato and warm in skillet.

Season tomato with salt & pepper to taste.  Place

tomato atop of salmon burger and garnish with the Wa-

sabi Caesar Slaw

(Recipe Below).

Wasabi Slaw

Ingredients:

1/2 head Green Cabbage – Shredded

1/8 cup Shredded Carrots

1/8 cup Shredded Purple Cabbage

1/2 White Onion – Sliced Thin

1 tbsp Mayonnaise

1/2 tsp Wasabi Powder

1 tsp Caesar Dressing (Pre-Made)

2 tsp Sugar

Preparation:

Mix all ingredients together and serve cold atop the Salmon Burger.

via Recipe for Pan-roasted, Stuffed Veal Chop with Prosciutto and Fontina from Restaurants & Institutions website.

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Servings 4

INGREDIENTS (Nutrition)
1 pound crabmeat
1/2 cup dry bread crumbs
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon prepared Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

DIRECTIONS
In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

Yield: 6 servings

• 1 tablespoon extra-virgin olive oil
• 2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise
• 1 small yellow onion, chopped
• 5 large egg yolks
• 1 cup heavy (whipping) cream
• 1 cup half-and-half
• 5 ounces Gorgonzola cheese, crumbled
• 1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon
• 3 tablespoons minced Italian parsley
• Salt and freshly ground black pepper to taste
• 24 teaspoons or 6 tablespoons grated Parmesan cheese

PROCEDURE:

1. Preheat the oven to 275 degrees. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
2. In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
3. Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
4. Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese. Serve hot.

Lemon juice 1 Tbsp / 15 mL

Extra virgin olive oil 1 Tbsp / 15 mL

Kosher salt 1/2 tsp / 2.5 mL

Batter

All-purpose flour 1 1/2 cups / 360 mL

Baking powder 1 tsp / 5 mL

Kosher salt 1/4 tsp / 1.25 mL

Egg yolks 2

Ice water 1 cup / 240 mL

Flour for dredging as needed

Vegetable oil for frying as needed

French Fried Potatoes as needed

via Fish and Chips : CIAProchef.com.

1 lb. ground beef
1 medium finely grated carrot
1 cup unseasoned breadcrumbs
1 egg
1 small onion, grated
2 cloves garlic, chopped

INSTRUCTIONS:
Vegeta (vegetable flavored salt/spice blend available in most ethnic food stores) to taste (usually 1 tbsp.)
Oil for frying

Fry grated onion
Mix the meat, breadcrumbs, carrots, egg, , chopped garlic and vegeta in a large bowl, and smoosh it around until it’s very well mixed.

Make cherry sized meatballs 

Heat oil for frying

Fry meatballs in oil until they are deep golden brown and well caramelized on the outside. Test one to make sure it is cooked all the way on the inside 
This is my version from watching my housekeeper making them. She is from Brasov but I would like the translyvanian version-the home of the creepy vampires.

• 10 oz Flat Iron Steak ( Round Pounded Thinly ¾in )
• 3 ea. Button mushrooms, sliced
• 1 tbsp. shallots
• 1 tsp garlic
• 1 oz Worcestershire Sauce
• 1 tbsp Dijon
• 4 oz brandy or cognac
• 1 tsp paprika
• 3 tbsp butter
• ½ stalk salsify, peeled and shaved
• 1 C canola oil
• TT salt/pepper

Directions: 
Season the steak with salt, pepper and paprika next in a saute pan melt the butter and sear the steak for 3 to 5 min. next flip the steak and add the shallots, garlic, mushrooms. Saute lightly and add the Worcestershire sauce and brandy. Remove the steak and allow to rest, next whisk in the Dijon and season to taste. Know heat the oil to 350 degrees and fry the salsify until golden brown, season to taste, cut 3 strips off the steak and arrange on a bias then place the steak on a square plate and plate the salsify next to it, drizzle the sauce around the plate.

Banana-Split Cookie Bars

Restaurant/Operation Swedish Medical Center, Seattle

Menupart Desserts

Daypart Snacks

Source Ivy Awards

via Recipe for Banana-Split Cookie Bars from Restaurants & Institutions website.

Rustic Eggs with Serrano Ham, Piquillo Peppers and Fresh Wisconsin Mozzarella

By Chef Kristine Subido

Ingredients:

1/4 cup plus 1 tablespoon canola oil, divided

2 shallots, minced

1 tablespoon garlic, chopped

1 cup cooked red potatoes, diced

1 cup roasted piquillo peppers, drained, sliced

4 eggs

Salt and pepper to taste

6 slices Serrano ham or prosciutto, sliced into strips

6 to 8 ounces Wisconsin Fresh Mozzarella Cheese, diced

4 fresh basil leaves, julienned

Extra virgin olive oil

Warm crusty bread

via

Rustic Eggs with Serrano Ham, Piquillo Peppers and Fresh Wisconsin Mozzarella | Wisconsin Milk Marketing Board

.

Ceviche : CIAProchef.com.

Baby-Back Ribs with Mostarda and Espresso Barbecue Sauce

via Recipe for Baby-Back Ribs with Mostarda and Espresso Barbecue Sauce from Restaurants & Institutions website.

Turkey and Shiitake Loaf with Chipotle Barbecue Sauce

via Recipe for Turkey and Shiitake Loaf with Chipotle Barbecue Sauce from Restaurants & Institutions website.

Recipe for Smoked Turkey from Restaurants & Institutions website.