Recipes › Soups & Salads

Silvertron MarcoChef Marco Morosini shares a tasty, nourishing dish. 

By Jan Walsh 

Photography by Beau Gustafson 


Moms know that a meal of salmon and sweet potatoes is good for you. So many moms make salmon croquettes served with baked sweet potatoes at home. The Silvertron Café’s Marco Morosini is reversing this tradition, making grilled salmon with sweet potato croquettes. 

Dyron's Chef Randal Baldwin Dyron’s Chef Randall Baldwin cooks steak in an iron skillet.

By Jan Walsh

Photography by Beau Gustafson

 When people ask a chef the best way to cook a steak, they expect grilling tips. But Dyron’s Lowcountry’s executive chef, Randall Baldwin gives a surprising answer—a cast iron skillet. But it doesn’t stop there. He simply cooks the steak bone in and finishes it with a complex and beautiful wild mushroom, jumbo lump crabmeat, and madeira sauce. View cooking video at BirminghamRestaurants.com/Recipes.

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.
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.
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.