Recipes

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.

dyron's gumbo recipe chef randall baldwinChef Randall Baldwin prepares gumbo at Dyron’s Lowcountry.  

By Jan Walsh

Photography by Beau Gustafson


When it comes to seafood gumbo, I want dark rue, perfect piquancy and very little rice. And I have found none better anywhere than the gumbo at Dyron’s Lowcounty. The Seafood Gumbi is a cult dish here at Dyron’s, which the “regulars” can’t get enough of—no matter the season.


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.
dyron's lowcountry chef randall baldwin grilled peach salad recipe Dyron’s Randall Baldwin whips up a salad of local ingredients.

By Jan Walsh

Photography by Beau Gustafson


I just love in season salads made with local ingredients. And today at Dyron’s Lowcountry executive chef, Randall Baldwin demos a salad made with Chilton County peaches.  Sous chef Scott Cohen is also here to help. He takes over the hot grill while Baldwin executes the cool stuff. You can do the same at home by having your grill master add peaches and onion to the grill while cooking the steaks, chicken, or seafood—while you stay in the air-conditioned kitchen prepping the remaining salad ingredients. The results are an impressive yet easy to make salad that mixes hot and cold on a plate that is a beautiful mix of fruit, greens, onions, nuts, cheese, and balsamic.
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.
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.
Slice pizza and brew chef terrill vegetable soup Some of the city’s best soups are found at Slice.

By Jan Walsh

Photography by Beau Gustafson


I am always open to hearing the soup specials when eating at Slice Stone Pizza and Brew. Experience has taught me that not only does Chef Terrill Brazelton make awesome pizzas using seasonal and local ingredients, he also knows his way around a pot of soup. His French Onion—served in a bread bowl—is as good as I have ever had, maybe the best. And now that fall is in the air, local root veggies are finding their way both onto the pizzas and into the soups at Slice.
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.

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. 

Giani Respinto’s oyster soup is made for lovers.

By Jan Walsh

Photography by Beau Gustafson


According to mythology Aphrodite, the Goddess of Love and Beauty, sprang from an oyster shell. And aphrodisiacs are named for her. So if you are cooking for your Valentine, it can’t hurt to include some oysters as an aphrodisiac. Oysters also have a lot of zinc and iron. Zinc deficiencies affect male fertility, and iron deficiency makes one tired. GianMarco’s Giani Respinto does not skimp on the oysters in this sexy dish.
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.
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.

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.

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

By Jan Walsh

Photography by Beau Gustafson

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.