Bistro V’s Jeremy Downey demos baked black snapper, Mediterranean style.

By Jan Walsh

Photography by Beau Gustafson

As native of Bayou La Batre, Alabama, Bistro V’s owner and chef, Jeremy Downey knows seafood. Today he is cooking whole, Gulf Coast Black Snapper with house made Ragu. “Black Snapper is a cousin to Red Snapper. It is smaller in size, swims at 50 to 75 feet, and has a sweeter taste,” Downey explains.

Chef Haller Magee demos Satterfield’s Braised Duroc Pork Osso Buco.

By Jan Walsh

Photography by Beau Gustafson

Duxelles

Duxelles is a semi sauce made of minced mushrooms and other ingredients that is used in many dishes. Thinner than a paste but thicker than a sauce, Duxelles is a versatile recipe that can be used as a stuffing, base, garnish, and the filling of a savory tart or pie. Duxelles is said to have originated in 17th-century France, when French chef François Pierre La Varenne supposedly named the dish after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. It is most commonly known as the stuffing in beef Wellington and as a garnish. Today chef Ben Kirk stuffs a veal chop with Duxelles.

Hot and Hot Chicken Pasta

Chris Hastings prepares Hot and Hot Chicken Pasta

Yemistà  

John Krontiras prepares Nabeel’s Greek style stuffed tomatoes.

By Jan Walsh

Photography by Beau Gustafson

Yemista´ is a popular Greek, vegetarian dish. John Krontiras uses local products and fresh mint from his own garden to prepare this dish at Nabeel’s Café and Market.

Veranda on Highland’s Tom Robey demos a popular pork dish.

Executive chef, Tom Robey makes dining at Veranda on Highland a pleasure—and makes cooking fun. He entertains us in the kitchen with his singing and joking, names this popular pork dish a light-hearted name, yet his results make us swoon. Enjoy trying his Belly on a Biscuit dish at home.

Chris Hastings shares his recipe for Grilled Jumbo Asparagus with Head-On Florida Hoppers and Preserved Lemon Vinaigrette.

Florida hoppers are not frogs! They are a variety of pink shrimp with a distinctive red spot on their tail. Beloved by boat captains and land lovers alike, the hopper is one of our favorites of the five wild, American shrimp varieties.

Cafe Dupont's Oysters and Okra

EXCLUSIVE! Chris Dupont shares techniques for his famous and never before released fried oysters and okra recipe.

By Jan Walsh

Exclusive! After years of patrons requesting this recipe, Cafe Dupont shares with Birmingham Restaurants viewers, in video for Chefs' Secrets. the recipe and techniques for his delicious fried oysters and okra. 

WATCH VIDEO!

Tangy and Tender

Chef George Reis slow cooks 26’s citrus braised short ribs.

By Jan Walsh

Photography by Miller Mobley 

Had one short rib and think you’ve had them all? Wrong. Executive chef and owner of 26 and Ocean restaurants puts a new squeeze on short ribs in his Citrus Braised Short Ribs—a popular menu item at 26.

Seafood Supper

The Bright Star’s chef, Robert Moore shares his seafood gratin recipe. 

By Jan Walsh

Photography by Jason Wallis

Chef Robert Moore developed his own recipe for Snapper and Shrimp Gratin—in his head.  He then tested and tweaked it in the kitchen at The Bright Star for  three weeks until it was “just right.” Moore is at home in this kitchen. He has been cooking at The Bright Star for 26 years—since he was 15-years-old. Add a salad, and this dish makes a lovely seafood supper.

Golden Goodness

Produce leads to productivity at Satterfield’s. It all began when Owl’s Hollow farmer, Rod Palmer grew far more yellow, crook neck squash than he could sell. This left him saying to Satterfield’s executive chef Haller Magee, “Take my squash, please!”  Magee added a touch of creativity and fried up a new dish, Squash and Corn Fritters, until golden brown. Serve the fritters with divine Diver Scallops.

Picking Tomatoes

Veranda On Highland’s fried green tomatoes are my newfound favorite.

By Jan Walsh

Photography by Beau Gustafson

I love fried green tomatoes. And I know where and when—and where and when not—to order them. Now is the time for local, green tomatoes, and my pick of restaurants for them are the chef driven ones, such as Veranda on Highland. Executive chef, Tom Robey recently synthesized a new version of fried green tomatoes: Sauté of Louisiana Crawfish and Andouille over Fried Green Tomatoes. Do try this at home. Or do as I did—enjoy on Veranda’s lovely new open patio.

Tuscan Medley

Bellini’s chef Benard Tamburello creates Tuscan Style Sea Bass.

By Jan Walsh 
    
Photography by Robin Colter

Entering Bellini's Ristorante and Bar I am greeted with aromas and flavors of Tuscany. This might be expected at dinnertime. But it is 2:00 in the afternoon, and the restaurant is dark and empty—as even the bar won’t open for a couple more hours. I follow the dark hallway toward the light and the aromas.

Lobster Lover

Chef Rick Daidone creates Shula's Flash Fried Lobster in 10 simple steps.

By Jan Walsh

Photography by Beau Gustafson

I have an ongoing, and well publicized, love affair with Shula's Flash Fried Lobster. After covering it in Birmingham magazine's "One Dish" column and in "The Birmingham 100" for 2008, I am back for more. Today I want to learn the secrets of how executive chef of both Shula's Steak House and The Wynfrey Hotel, Rick Daidone prepares this wonderful dish.

In Good Hands

Frank Stitt shares handmade pasta technique and recipe from new cookbook, Bottega Favorita. 

By Jan Walsh

Photography by Robin Colter

Bottega Restaurant is famous for its handmade pasta. Now you can make it too with a little help from Frank Stitt. "People think that homemade pasta is too much trouble. But you just have to try it a few times to learn."

Lady's Fingers

Hot and Hot Fish Club's Idie Hastings shares pickled okra recipe and techniques. 

By Jan Walsh

Photography by Robin Colter

Pickling is a food preservation method that originated from the need to preserve out-of-season foods for long journeys, especially by sea. But the method survives today because people enjoy the resulting flavors. And okra-also known as lady's finger-is a popular vegetable for southern pickling.

Three-Day Dish

Village Tavern's corporate executive chef, Mary Grace Viado shares her braised short ribs. 

By Jan Walsh

Photography by Beau Gustafson

Braised Short Ribs are a recent addition to the dinner menu at Village Tavern. The dish took eight months of development as corporate executive chef, Mary Grace Viado traveled far and wide-from Scottsdale to New York-researching and tasting the best of short ribs to develop the recipe and techniques. Her ribs, which take three days to prepare, are a divine synthesis of these recipes, offering layers of complex flavors in every tender bite.

Lovely Lobster

George Reis shares his secret seasoning and grilling technique for lobster tails. 

By Jan Walsh

Photography by Beau Gustafson

The hickory wood fired, grilled baby lobster tails at Ocean and 26 are divine. They are consistently moist, succulent, and sweet. Executive chef and co-owner of Ocean and 26, George Reis shares his secrets. One secret is the art of building a hickory wood fire in a wood burning grill-and knowing how to cook on it. Another secret is "The Love," which is a seasoning that goes on every piece of grilled fish at Ocean.

Made From Memory

Chris Dupont's beignets are a tribute to his New Orleans heritage. 

By Jan Walsh

Photography by Beau Gustafson

Cafe Dupont's executive chef and owner, Chris Dupont grew up making beignets. As a boy he loved the beignets at New Orleans' restaurant, Cafe Dumont so much that he decided to try making them himself.

Caviar Dip

John Krontiras whips up a bowl of Nabeel's Taramasalata Dip. 

By Jan Walsh

Photography by Beau Gustafson

Taramasalata dip is a Greek dip traditionally made with tarama-the roe of carp fish. "Since Nabeel's Cafe and Market opened in 1972, we have been making the taramasalata dip," Krontiras says. The dip is served in the Cafe and available ready in half pound and one pound containers in the Market. "When we first introduced it, no one really knew what it was. Now we sell over 150 pounds of it a week in the Market."

Herb Abundance

Veranda on Highland's new chef, Tom Robey prepares herb infused oils. 

By Jan Walsh

Photography by Beau Gustafson

Gardeners who grow herbs for cooking often have more than they can use. And the new executive chef of Veranda on Highland shares his method of infusing oils with these herbs. "Infusing oil with these herbs adds, flavor, color and Oomph to your plate," he says. "You can use any herb that has chlorophyll, such as parsley, basil, oregano, thyme, mint and more."

Little Rice

Chef Giani Respinto shares secrets for making GianMarco's risotto. 

By Jan Walsh

Photography by Beau Gustafson

To make a great risotto you need the finest of ingredients, proper procedure and eighteen minutes. "The combinations are endless, but the procedure never changes," chef Giani Respinto explains. "When Gianmarco's customers order our seafood risotto, they are told it takes 18 minutes to prepare it."

Bruschetta Bite

Chef Benard Tamburello hand tosses an appetizing bruschetta.

By Jan Walsh

Photography by Beau Gustafson

Italians know good bread. And chef Benard Tamburello is famous for his. Tamburello has been cooking and researching Italian cuisine since his youth. And the scrumptious culmination of his expertise is served for dinner Monday through Saturdays at La Dolce Vita-including the bread. So get a bite of Tamburello's "sweet life" with his tips, techniques, and tools for a tasty Bruschetta [brus-KET-ta].

Practice Makes Perfect

Fleming's partner and executive chef, Oliver Robinson whips up a divine Bearnaise sauce

By Jan Walsh

Photography by Beau Gustafson

From the French term, Sauce Bearnaise may have first been served at the Saint-Germain-en-Laye, a restaurant named for King Henry IV-who was born in the former province of Bearn and a gourmet himself. Not a simple task, Bearnaise sauce is an emulsion of butter in egg yolks, much like Hollandaise sauce. And it is traditionally served atop or aside grilled steak, veal chop, or white fish.

Shula's Lineup

Executive Chef Rick Daidone demonstrates five winning degrees of doneness.

By Jan Walsh

Photography by Beau Gustafson

"How would you like that cooked?" is a question that puts fear in the hearts of many diners.

Steak and Vegetable Soft Tacos

Have leftover steak? Have 20 minutes?

Try Fleming's recipe for Steak and Vegetable Soft Tacos.

Summer Sapphire

Hot and Hot Fish Club's bartender, Mac Wyatt was selected by the United States Bartenders Guild and Bombay Sapphire as the Most Inspired Bartender in the South. 

Wyatt's cocktail, the Summer Sapphire was designed to accentuate the botanicals in Bombay Sapphire gin and also represents the Farm to Glass style inspired by the restaurant. Using local cucumbers and honeysuckle syrup, fresh grapefruit, brown sugar and peppercorns, Mac's martini was selected along with 39 other cocktails to compete nationally in Las Vegas this August.  Wyatt will also be included in an article highlighting America's Most Inspired Bartenders in GQmagazine in December.  

Strawberry Mojito Cocktail Recipe

Back by popular demand to Hot and Hot Fish Club's seasonal libations list is the Hot and Hot Strawberry Mojito. 

There's much debate as to when exactly the mojito was invented and by whom. Many claim it was crafted in Cuba in the late 1800's. Others elaborate on this theory saying it was the preferred beverage of Sir Francis Drake as early as the 1500's. According to this theory, the English pirate Richard Drake prepared the first version using an unrefined kind of rum, some sugar, lime juice and mint. Originally named "El Draque", story has it that the drink was then introduced to Cuba on his treasure-hunting exploits through the Caribbean and Latin America. No matter which story you believe, the Hot and Hot Strawberry Mojito is a wonderful variation of the traditional version, using local, fresh strawberries, lime juice, simple syrup, and light rum. We hope you stop by our cocktail bar or patio soon to try this favorite creation!

Hot and Hot Spicy Tini

Spring is a great time to gather local fresh peppers and prepare a pepper-infused vodka.

By Hot and Hot Fish Club

Spring is a great time to gather local fresh peppers and prepare a pepper-infused vodka. Making your own pepper-infused vodka is easy and versatile. Once strained, the infused vodka will keep under refrigeration indefinitely. We use it to spice up our Blond or Bloody Marys and in Idie's Homemade Pasta Sauces. Blue cheese-stuffed olives can be purchased, but they're easy to make and also keep well refrigerated. Purchase large pimiento-stuffed green queen olives and remove the pimiento with a toothpick. Fill a pastry bag fitted with a thin, round tip with creamy gorgonzola that has been softened at room temperature. Pipe the cheese into the olives and you're done! These are a great nibble for any martini and their saltiness really balances the spiciness of this cocktail.

Elton's Chocolate Soufflé with Vanilla Crème Anglaise

Just in time for Valentine's Day, Hot and Hot Fish Club is pleased to share our special recipe for Elton's Chocolate Souffle.

The recipe is also featured in The Hot and Hot Fish Club Cookbook. While soufflés are notorious for intimidating the average cook, this recipe is easy and yields consistent results. Idie takes great care in how the egg whites are beaten and folded into the batter.

Blood Orange Martini

The beautiful red-orange color of this drink in a simple martini glass is an elegant reminder of the holiday season. 

Each year, Chris and Idie Hastings, owners of Hot and Hot Fish Club, enjoys hosting a holiday Christmas party for their neighborhood. And their friends and family agree that the Blood Orange Martinis are the highlight of this festive affair.

Recipe for Grilling Success

Learn Fleming’s prime beef grilling techniques.

By Jan Walsh

Ah! Aromas of your neighbor’s steaks sizzling on the grill tempts. Yet memories of burned beef and doneness complaints from your kids (and those who act like kids) give you pause—help is here. Before firing up the grill, get a taste of Fleming’s Steakhouse & Wine Bar’s beef grilling tips.

Hot and Hot Blond Mary

Recipe of the Month: Hot and Hot Blond Mary

This drink is our answer to a surplus of heirloom tomatoes. The yellow tomatoes are lower in acidity than red tomatoes and make an exceptionally refreshing bloody mary. Since fresh horseradish can vary in intensity, you may need to taste and adjust the amount to suit your needs. Any pickled vegetable will make a great garnish for this cocktail. We always have pickled okra on hand in the summertime, but pickled green beans, onions, or carrots are all good accompaniments.

Hot and Hot Tomato Salad

Recipe courtesy Chef Chris Hastings  

We always look for a variety of locally grown, heirloom tomatoes at our farmers' market. If heirlooms are not available, we opt for ripe red tomatoes that are grown locally. The whole baby okra make for a beautiful presentation but if it is unavailable substitute the larger sized okra and cut them into 1/2-inch pieces before breading and frying.

Piquant Pork

Table spices up Fudge Family Farms pork with jalapeno grits. 

By Jan Walsh

Photography by Beau Gustafson

Table plates a seared pork loin with jalapeno cheese grits and a brown butter sauce. But this is not an ordinary pork tenderloin. This pork is a Fudge Family Farms pig. Fudge Family farms breeds Duroc pigs with Berkshire pigs, resulting in flavorful and tender pork. No antibiotics or added hormones are used. And the hogs eat plant derived feed and live outdoors with access to forage. In addition raising their own hogs, the farm also has 20 co-producers, most of whom are Amish families.

Dixie's Figs

Daniel George's fig tartlet is made of figs from Dixie Youngblood's trees. 

By Jan Walsh

Photography by Beau Gustafson

Daniel George has a number of small farmers who tailor their produce to the needs of a restaurant. Dixie Youngblood and her son, Rhett, have an idyllic yard with apple trees, blueberries, grape vines and-fig trees. Pastry chef, Geri-Martha Cornelius shares her stash and her recipe.

Satterfield's cold vegetable salad features a variety of local, fall veggies. 

Satterfield's Balsamic Roasted Beet Salad includes butternut squash, green beans, apple, and Havarti. But this cold vegetable salad's primary focus is beets. Not just any beets, but David Snow's local, organic beets. "It's important to use gold or candy stripe beets because they will not bleed through the salad," says executive chef Haller Magee.

Summer Salad

Veranda on Highland's popular salad keeps diners coming back for more. 

By Jan Walsh

Photography by Beau Gustafson

At Veranda, executive chef Thomas Robey strives to use the freshest ingredients possible. Robey says that it is important to him to use local purveyors, to keep the money spent in the restaurant here in Birmingham to strengthen the City's economy, which hopefully for him will mean more diners at Veranda.

The Bright Star's squash casserole is a popular dish made of Kontos Brothers' squash. 

By Jan Walsh

Photography by Beau Gustafson

The Squash Casserole is one of the most popular dishes at The Bright Star. And it has been for many years. "We have had the pleasure of being associated with Kontos Brothers Produce for many years," business manager, Stacey Craig says. "Kontos Brothers Produce provides us with a consistently excellent yellow squash which translates to a successful dish." Chef Robert Moore shares their recipe for this comforting Southern favorite.

Whole Hog

Hot and Hot Fish Club goes whole hog over Fudge Family Farms. 

By Jan Walsh

Photography by Beau Gustafson

Hot and Hot Fish Club's Chris Hastings is always in search of the best, local purveyors in an effort support the local economy and bring the highest quality ingredients to his guests. And Henry Fudge and his Fudge Family Farms are the latest addition to his family of purveyors.

Local Scoop

Cafe Dupont creates a dreamy ice cream using Wright Dairy's cream. 

By Jan Walsh

Photography by Beau Gustafson

Remember homemade ice cream? My "Pappy" made his homemade ice cream- even in winter months as we wrapped ourselves in my grandmother's handmade quilts. One bite of Cafe Dupont's ice cream brings back this memory and creates another.

Baby Greens

George Reis tosses homegrown, local organics of Michael Dean Farms.

By Jan Walsh

Photography by Beau Gustafson

Ocean's chef George Reis is an experienced chef with accolades abound. Yet Reis realizes that no amount of culinary knowledge or learned technique can improve the quality of the product being prepared. "I love to buy locally grown produce, not only for the freshness but for the flavor that it adds to all of our salads and entrees," he says.

GianMarco's Crusted Alabama Goat Cheese Salad

Award winning Belle Chevre artisanal cheeses make Birmingham menus.

By Jan Walsh

Photography by Beau Gustafson

Real Food is a new column that debuted last month. It supports Birmingham's convivium of the international Slow Food movement. In a pecan shell, Slow Food is the opposite of fast food. It is grown or produced locally and arrives fresh, full of flavor.

Vegetable terrines are dishes made of a variety of vegetables in layers. Vegetable terrines can be made of summer or fall root vegetables. Vegetable terrines make a nice presentation at a holiday meal. Chef Haller Magee shares his recipe and techniques for Satterfield's Vegetable Terrine with Tomato Consume Aspic and Pea Tendrils.

Bottega's Charred Onion Dip

You do not have to be a chef to make this dish. I make Bottega's Charred Onion Dip the day ahead and serve it as a casual appetizer for gatherings of family and friends. Buy a bag of gourmet chips or make your own, like Bottega Cafe does.

Frank Stitt's Winter Vegetable Cocotte

Local Flavor 

Make a u-turn at the drive thru and savor "slow foods" of Alabama.

By Jan Walsh 

The Slow Food Movement just sprouted a Birmingham convivium (chapter). Frank and Pardis Stitt began the local movement in an effort to champion the Southern foods and food traditions of Alabama. In a "pecan shell," Slow Food is the opposite of fast food. It is not ordered through a microphone to a faceless menu board with a loud voice anxious to add fries or super-size. Slow Food is grown or produced locally and arrives fresh, full of flavor.