Recipes › Entrees

Jinsei kadoma tuna recipeJohn Cassimus shares a popular pairing at Jinsei.

By Jan Walsh

Photography by Beau Gustafson

Entrepreneur John Cassimus is the owner of three local restaurants: Jinsei Sushi Bar and Lounge, Maki Fresh, and Miss Dots. Today he and his staff at Jinsei show and tell how to make their wildly popular, Kadoma Tuna and how to shake their luscious Yuzu Sour.


Eli Markshtien

Chef Eli Markshtien shares Israeli family recipes.

By Jan Walsh

Photography by Beau Gustafson

When Eli Markshtien, wife, Laurel and family, moved to Birmingham he could not find an Israeli restaurant. So he opened Eli’s Jerusalem Grill and began cooking his grandmother's recipes. The eatery was an instant success with people of all cultures and those who want to eat organic.

gianmarco's giani respintoGianMarco’s salt crusted whole fish boasts exciting presentation.

By Jan Walsh

Photography by Beau Gustafson

Today I am in the kitchen with Giani Respinto, co-owner of GianMarco’s Restaurant. Respinto shares his recipe, knife skills, fish buying tips, and humor while making whole, baked, salt crusted, Mangrove snapper with Italian salsa verde.

ovenbird chris hastings recipeChef Chris Hastings shares a popular OvenBird recipe. 

By Jan Walsh 

Photography by Beau Gustafson 


Today I am in the kitchen with executive chef, Chris Hastings at OvenBird. Hastings is preparing a popular seafood fideos (Spanish for noodle - a short cut vermicelli) recipe.
Vino Al RabieeVino’s Al Rabiee shares Mediterranean fish and pilaf recipe.

By Jan Walsh

Photography by Beau Gustafson


I fell in love with this delicious dish at first bite. One night while sitting on the patio at Gallery Bar 1930, Matthew Rabiee brought me a taste of a dish that his dad, Al had just cooked for their family. It was a divine snapper and rice pilaf, bursting with Mediterranean flavors. I asked Matthew for the name of the dish, and he did not know. And given it is also not on the menu at Vino, Gallery Bar’s sister restaurant, I decided I must have the recipe to make at home.
bistro v cioppinoBistro V’s cioppino is 20 years in the perfecting.

By Jan Walsh

Photography by Beau Gustafson


Bistro V’s executive chef, Jeremy Downey finds cioppino to be the “world’s best dish.” And after tasting his, I cannot argue. He and I share a love of tomatoes, seafood, spicy heat, and wine—all of which are important components of this dish. As a native of Bayou La Batre, Downey has been cooking and perfecting his cioppino for 20 years. “Cioppino is an expression of me. And today’s is the best one I have ever made,” he describes.
Bare Naked Noodles’ Linda Croley shares egg pasta recipe.

By Jan Walsh

Photography by Beau Gustafson


Entrepreneur and chef Linda Croley originally rolled out Bare Naked Noodles as a ready-made pasta meals and sauces business. Her products are made of local and Italian ingredients and are sold at many farmers markets, local grocery and food specialty stores, as well as being served in some of Birmingham’s best restaurants. In 2015 Croley expanded the business by opening a café in Hoover, where she serves breakfast and lunch on weekdays. I stop by the café for lunch often. I especially enjoy the quiches and daily lunch specials, made of in season ingredients. Here I also pick up fresh pasta along with a jar of tomato basil sauce for dinner, on the table in five minutes. And I grab a few frozen dinners that I can pop in the oven anytime. Thus for many of us who are too busy to cook scratch meals using local ingredients, her business fulfills an important need. Or if you want to try your hand at making pasta, Croley shares her egg pasta recipe.

frank stittFrank Stitt shares Fish Paillard with fig relish recipe.

By Jan Walsh

Photography by Beau Gustafson


Today I am in the kitchen with Birmingham’s most celebrated chef, Frank Stitt. Stitt could have chosen to cook a dish that would show off his culinary skills to cook for us today. But instead he is cooking a simple, French fish dish, which we “at home cooks” can easily make. His Fish Paillard is served at Chez Fonfon and at Highlands Bar and Grill, which Stitt owns with his wife and business partner, Pardis along with their Bottega Café and Bottega Restaurant.
iron city grill chef william rogersChef William Rogers cooks Iron City’s paella in small batches.

By Jan Walsh

Photography by Beau Gustafson

The word “Paella” is derived from the word pan. Traditionally this Spanish dish is cooked in one pan, timing the addition of each ingredient so that all ingredients finish cooking at the same time. Yet The Grill at Iron City’s executive chef, William Rogers prepares paella one serving at a time, which also allows him to get creative with leftover ingredients.

gianmarco's giani grass fed beef recipeGiani Respinto shares secrets to GianMarco’s grass fed steak.

By Jan Walsh

Photography by Beau Gustafson


GianMarco’s Restaurant recently added 100% Grass Fed, Joyce Farms beef to the menu. No hormones, antibiotics, animal by-products, grain, nor GMOs are ever fed to Joyce Farms Naked Grass Fed Beef. GianMarco’s serves this scrumptious steak with Brussels sprouts and Rigatoni Quatro Formaggio as a dinner special. And in the pasta dish Respinto uses Italian and French cheeses also from pasture-raised dairy.
galley and garden james boyceGalley and Garden’s James Boyce demos scallop and corn nage.

By Jan Walsh

Photography by Beau Gustafson

Executive chef James Boyce prepares Maine diver sea scallops and local corn nage. And it is such a beautiful day that we decide to cook it on Galley and Garden’s patio, surrounded by their garden.
silvertron cafe marco cooking demoThree Generations share Silvertron Café’s kitchen.

By Jan Walsh 

Photography by Beau Gustafson


The kitchen is the heart of each Italian home. And in The Silvertron Café’s kitchen, we get a taste of what it is like to be part of an Italian family. Cooking with chef Marco Morosini today are his daughter, Nora and his mother, Pinuccia Invernizzi—who is here on a visit from Lecco, on Lake Como in Northern Italy. And cooking with his mother makes more than a marvelous meal. It also stirs up some precious memories. “Every Sunday, right after breakfast, Mom started cooking. She cooked all morning long for a meal that wouldn't last more than 20 minutes!” he recalls. “It wasn't until I left home for the first time and moved to Paris that I realized what I had left behind. Then I started to really appreciate the time I had spent watching my mom and my grandmother in the kitchen.
bistro 218 chef tom saab recipeBistro 218’s Tom Saab shares a super food recipe.

By Jan Walsh

Photography by Beau Gustafson


Rabbit is a very nutritious meat. It is high in protein, amino acids, and vitamins. And it is low in cholesterol and calories. Bistro 218 chef and owner, Tom Saab’s grilled and braised rabbit recipe employs the classical techniques of braising and the redundant use of mirepoix, sometimes know as the trinity of French cookin
hot and hot fish club chris hastingsHot and Hot’s Chris Hastings shares healthy fish dish.

By Jan Walsh

Photography by Beau Gustafson


A popular New Year’s resolution for 2015 is eating GMO free. And once again Hot and Hot Fish Club is on the cutting edge—being a GMO free restaurant already. Today Chris Hastings shares his non-GMO and organic pan seared Pompano dish. This entrée is made with Sunchoke puree, crones, Swiss chard and forged oyster mushrooms.
Village Tavern Mary Grace HowardVillage Tavern’s Corporate Chef Mary Grace Viado Howard shares recipes.

By Jan Walsh

Photography by Beau Gustafson

Mary Grace Viado Howard is the Corporate Chef of all Village Tavern restaurants. So she gets to choose which location to call home. And she chose Birmingham—many years ago—and has lived and worked here happily since.  The Birmingham location is at the lower level of The Summit and is open for lunch and dinner seven days a week, and brunch on weekends. Today she shares her scrumptious, scratch made, fish and chips, along with her recipes for coleslaw and tartar sauce.
bistro-v-short-ribs-recipe-jeremy-downeyBistro V’s Jeremy Downey demos braised short ribs. 

By Jan Walsh 

Photography by Beau Gustafson


I often dine at Bistro V for the fish of the day. It is consistently marvelous. Grouper, snapper, and any Gulf Seafood in the hands of executive chef Jeremy Downey—native of Bayou La Batre—never disappoints. Yet with today’s dish we discover that Downey’s culinary talents are wider than the sea. His Braised Short Ribs are also a favorite of many at Bistro V.  Bistro V is co-owned by Downey and his partner, Emily Tuttle Shell who serves as general manager.
Nabeel's John KrontirasEasy and Inexpensive

John Krontiras shares a Greek recipe from his hometown, Patras.

By Jan Walsh

Photography by Beau Gustafson


Tilapia Patrina is an easy fish dish that John Krontiras both modified and named. Patrina means “from Patras,” as is the recipe. Yet his recipe uses a different type fish than the original Greek dish.

Chris Hastings celebrates undiscovered delicacies of the Gulf Coast. 


By Jan Walsh 


Photography by Beau Gustafson 

 

Hot and Hot Fish Club’s Chris Hastings never settles for the status quo. And he has a new source for seafood—the “bycatch” of line caught, wild, Alabama seafood. 

Silvertron’s Marco Morosini prepares a wintry Cassoeula.

By Jan Walsh

Photography by Beau Gustafson

Cassoeula is a traditional wintry dish that is popular in Northern Italy—particularly in Lombardy. Today Italian chef/owner of The Silvertron Café, Marco Morosini shares his expertise in cooking this comforting, plateful of goodness.  Prepare this pork and vegetable dish after the first frost, when one of Cassoeula’s main ingredients, savoy cabbage becomes sweeter. As it slow cooks, it will fill the house with hearty aromas as the pork tenderizes and the vegetables caramelize.
Ocean’s George Reis prepares Thai Green Curry Bouillabaisse.

By Jan Walsh

Photography by Beau Gustafson


Chef George Reis is always innovating the cuisine at his restaurants, Ocean and 26. And today he shares one of his cutting edge dishes, which incorporates a variety of seafood—Thai Green Curry Bouillabaisse. At Ocean this dish is served in a Tagine, Moroccan cooking vessel. And when the top is removed at the table, a steamy cloud of aromas whets the appetite for the first, succulent bite.
Chef Tom Saab demos Bistro 218’s delectable duck confit.

By Jan Walsh

Photography by Jan Walsh


A very important part of my work as a food writer is… eating the food. And no matter what is put before me, with the exception of mushrooms/fungi that I am allergic to, I eat it. Through the years my palate has developed an appreciation of foods that I previous thought I did not “like.” Duck was one of those foods. I struggled to enjoy duck, even when prepared by the best of chefs. Yet today there was no struggle. Bistro 218’s Duck Confit, paired with a glass of Chateau Mirambeau, is not only the best duck I have ever tasted, it changed my former mindset about this bird. I loved Saab’s duck so much that and look forward to having it again soon at Bistro 218, where it takes him three days to prepare this classic French dish.
Cantina’s Jorge Castro cooks big flavors in small space.

By Jan Walsh

Photography by Beau Gustafson

Since Cantina opened the Shrimp Quesadillas have been a favorite dish. And today in “The Miracle Kitchen” here at Cantina, we learn the secrets that make them so good. And one of the secrets is the kitchen itself—where so many cooks create so much greatness in a small space.
Vino executive chef, Becky Rabiee prepares one of the restaurant’s favorites.

By Jan Walsh

Photography by Beau Gustafson


Good chefs evolve their dishes with the seasons, and incorporate the best and healthiest ingredients possible. Accordingly Vino’s executive chef, Becky Rabiee has tweaked their popular daily seafood special to a lighter version, which includes fresh baby spinach—rather than pasta and sauce—and includes the best, fresh and organic products she can find locally.
Sol y Luna’s Alex Castro prepares a light and lean new dish.

By Jan Walsh

Photography by Beau Gustafson

Executive chef, Alex Castro sears a new dish at the new Sol y Luna—Yellowfin Tuna with jicama tostada, topped with watermelon and mango salsa and spicy chipotle creamy sauce.
John Krontiras whips up a beloved dish from his new cookbook.

By Jan Walsh

Photography by Beau Gustafson

Beloved Family Recipes™ is more than a cookbook. It is the culinary diary of a self made chef, John Krontiras, taking the reader around the world as he shares a lifetime of food memories.

Recipes and stories from the kitchens of his Greek family and his wife, Ottavia’s Italian family combine with his favorite restaurant dishes, experienced in his travels abroad. Family members come to life as Krontrias shares the expertise of each—in everything from the shape of their cooking vessels to secrets of cooking unexpected food products, such as wild dandelions. The book also includes descriptions of each dish’s historic origins, pronunciations of the dishes themselves, and full page, glossy color photos.

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.

village tavern mary grace viadoVillage Tavern’s Mary Grace Viado demos a tasty classic.

Mary Grace Viado is the corporate chef for all Village Tavern restaurants. Thus she could choose the make her home in any of 10 cities where Village Taverns are located. Yet Birmingham is her choice of home—where she is also the Village Tavern, Birmingham’s executive chef. Viado shares her secrets for a Southern and Village Tavern favorite, Shrimp & Grits.  View Chef Video!

 

 

giani respinto gianmarco's restaurant  GianMarco’s fresh pasta and tomato basil sauce is simply delicious.

By Jan Walsh

Photography by Beau Gustafson


Everybody loves fresh, homemade pasta. GianMarco’s Giani Respinto demos fresh fettuccine, plus a simple sauce. Try this at home.
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.

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."

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."

Shula's Lineup

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. Odds are you have sent back steaks for being both under and overcooked on more than one occasion-or should have. And whether the issue is a chef who serves steaks his way or has a different idea of what medium-rare means, today's diners often feel compelled to describe in precise detail what they want to see on the first cut.

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.