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Recipes - Appetizers

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.
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.

satterfield's patrick horn spicy tomato jam recipePatrick Horn preps his award winning jam at Satterfield’s.

By Jan Walsh

Photography by Beau Gustafson

This summer, executive chef, Patrick Horn of Satterfield’s Restaurant won a first place ribbon in The Great Alabama Tomato Recipe Contest. The contest was hosted by Les Dames d'Escoffier Birmingham, a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage, and hospitality. Today he shares his condiment cooking procedure and recipe, which can also be made in larger quantities and preserved by canning for year round enjoyment.

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.

ocean george reisLovely Lobster

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

nabeel's recipeCaviar Dip

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

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

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