Recipes › Appetizers

Village Tavern Mary GracePack a picnic with Village Tavern’s deviled eggs.

By Jan Walsh

Photography by Beau Gustafson

       
Summertime, and Village Tavern’s Corporate Chef, Mary Grace Viado makes the cooking easy. She shares her recipe for pimento cheese deviled eggs. They are prefect for a summertime picnic or family gathering and pair well with Village Tavern’s Cubano Sliders.
bistro 218 tom saabSpring Salad

Chef Tom Saab shares Bistro 218’s West Indies Salad.

By Jan Walsh

Photography by Beau Gustafson

Can’t cook? No sweat. Prepare Bistro 218’s West Indies Salad without a stove. “This salad originates in Mobile Alabama and is our homage to Alabama cuisine,” Chef and Owner, Tom Saab describes. Bistro 218’s version of West Indies Salad adds the tasty additions of aioli and tomato to the traditional recipe. Yet crab remains the star of this dish with its delicate flavor shining through. “When cooking with crabmeat at Bistro 218 we strive to not mask the flavor with seasonings or fat.” And he achieves excellence in this delightful dish.
Bamboo Chef AbhiMake Chef Abhi Sainju’s momos at home.

By Jan Walsh

Photography by Beau Gustafson


Chef Abhi Sainju is a self-trained chef. As a native of Nepal he began cooking in 2006 because he could not find the same food in the U.S. that he had growing up with in Nepal. His fare first became popular with his catering business, Everest Sushi in 2013. It was one of those things many of us heard about but never had until Bamboo on 2nd opened. And now with Sainju a partner and the executive chef of Bamboo on 2nd we can all enjoy his heritage and talents. Today he shares one of the restaurant’s most popular dishes, Momos, in an easier, make at home version.
George Reis 5 point oyster bar Chef George Reis prepares Alabama oysters at 5 Point Public House Oyster Bar.

By Jan Walsh

Photography by Beau Gustafson


Chef George Reis has shucked many an oyster at Ocean Restaurant. But today we are shucking and frying Alabama oysters next door at his new restaurant, 5 Point Public House Oyster bar. Here Reis serves his succulent oysters with two special touches, his own house made hot sauce and house made crackers.


shulas fried lobster tail recipeLobster Lover

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.

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.

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.

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."

For Krontira’s caviar dip he uses the tarama sold in the Market. “Tarama has a pretty coral-pink color, but must be mixed with other ingredients to tone down the pungent flavor.

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.

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.

“We chefs want to use more local products that will support the growers and producers but also the Southern food traditions of Alabama,” member of the movement Giani Respinto explains. Respinto, his brother Marco, and father Giovanni, own and operate GianMarco—a popular, upscale Italian restaurant in Homewood. “Alabama goat cheese Belle Chevre is available year round. And it is used in our Almond and Pistachio Crusted Goat Cheese over Baby Arugula and Watermelon Carpaccio.”

Satterfield's Vegetable Terrine with Tomato Consume Aspic and Pea Tendrils

Satterfield's Vegetable Terrine Want to impress your guests? Make this dish, and pair it with Champagne.

By Jan Walsh

Photography by Beau Gustafson

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. Becky Satterfield shares the recipe and techniques for Satterfield's Vegetable Terrine with Tomato Consume Aspic and Pea Tendrils