50 Favorites - Entrees Winners 2009

Black Cod in Nobu Miso – Jinsei
Jinsei is known for the quality of its fish and the execution of its chefs. And the Black Cod is a tasty example of both. This exquisite black cod is served atop a beautiful banana leaf, making an elegant presentation. This warm cod is dark on the outside from Sake paste it soaked up for 72 hours. It is white and flaky on the inside and a balance of bittersweet inside out. 



 

 

Breakfast for Supper - Avo & Dram
Better than your mom’s Breakfast for Supper is this wonderful bed of Weisenberger Mills grits surrounding a thick, bone in, grilled Duroc pork chop with a fried farm egg atop. One slice of the egg sends the yolk running over the chop and down into the white, thick and creamy, Kentucky grits that are flavor filled—butter, cheddar cheese, salt, pepper and cream. And from first bite to last of the pork proves tender, tasty and cooked to perfection. Chef Ben Kirk achieves such perfection by brining, searing and finishing off these Duroc chops in the oven.



Chang Mai Wok Seared Ahi Tuna – 26

George Reis learned how to cook Asian cuisine by watching his father cook on a wok. Today Reis combines both his experience and his talent for combining flavors into all he creates at 26 and Ocean. And Reis’ talents are showcased in every bite of the divine Ahi Tuna. The fish is lightly seared, and served with a vegetable lo mein with pea tendrils in a sweet soy. Divine!

Crispy Duck – John’s City Diner, Downtown & Trussville
Chef Shannon Gober roasts this delicious half duckling in peanut oil for a crispy skin and tops it with a honey soy glaze, basil, cilantro, green onions, and sesame seeds.  As they say at John’s, “Get some” at John’s downtown or their Trussville location.

Custom Surf & Turf - Michael’s
 Steaks & Seafood, Riverchase & Homewood
Order any steak entrée cooked and add your choice of Alaskan King Crab, 
Maine Lobster Tail, Colossal Grilled Shrimp, Soft Shell Crab, or Maryland style crab cake—pan seared, broiled or grilled. My customized surf and turf is an eight-ounce Filet Mignon, cooked medium over a hickory fire with a grilled lobster tail. And now I can have my surf and turf at two locations—outside the Riverchase Galleria and in the new Aloft Hotel in Homewood.

 

 
Double Cut Pork Chop – Veranda On Highland
This gorgeous, grill marked to perfection chop is almost too pretty to eat. Aromas and flavors of black pepper, bourbon and honey enhance this juicy and tender to the bone double cut pork chop. It is served piping hot atop a bed of bacon, rosemary braised apples, and “petite cabbage” (Brussels sprouts halved). This mixture rounds out this flavorful chop with layers of complexity and texture.

 

 
Fettuccini Alfredo with Gulf Shrimp - GianMarco’s

Ribbons of fettuccini tossed in Alfredo fill the plate. There is a delicate and obvious balance of sauce to pasta ratio, which allows the pasta’s Old World texture and earthy flavors to shine though, rather than being drowned in sauce. This rich white sauce adheres to each noodle, synthesizing both the structure and flavors of each. Large, beautiful, pink Gulf Shrimp—simply sautéed with butter, salt and pepper—crown the pasta. I have never before tasted shrimp as full of flavor and cooked to such perfection. Every bite of this delicious dish comforts my soul and fulfills my appetite.

Garganelli Pasta and Homemade Polpettine - Hot and Hot Fish Club

Hearty aromas both satisfy the senses and entice the appetite. The texture of this handmade pasta is comforting yet light. Small balls of rich, savory pork sausage are seasoned with oregano and paprika. Just a touch of local tomato, Parmesan cheese and basil round out this comforting yet elegant entrée.

Grilled Colorado Lamb & Couscous
Jefferson State Community College’s Shelby Campus opened their Bistro Pro Vare for lunch in 2009. Students also take advanced food courses and do internships for their Culinary and Hospitality Institute here. One of the most delicious dishes here is restaurant chef, Jason Bierley's Colorado Lamb and Couscous. He creates this delicoius summer dish using fresh zucchini, mint and basil from the bistro’s garden. And the curry viniaigrette makes a fabulous finishing touch. View Recipe and Techniques in Chefs' Secrets.

Henry Fudge’s Pork Mania - Standard Bistro
New Standard Bistro chef Mac Russell has changed the menu at the restaurant with dishes of his own. The Pork Mania features Fudge Family Farms pork tenderloin and pork barbecue. Piled high above the barbequed pork are slices of pork tenderloin and a rich jus. Accompanying the pork are gnocchi, Brussels spouts and a sage apple slaw adding the right touch of acidity and crunchy texture. If you are a maniac for pork this piggy is for you!

Jack Daniels Marinated Ribeye - Sweet Bones Alabama

The steak arrives sizzling with its smoke and tempting aromas rising from the plate. The 14-ounce of Black Angus beef was marinated in soy, brown sugar and onions in a Southern whiskey. And it is served on a platter full of Cajun onions. One cut reveals the steak was cooked to order—medium well—with very little pink. One taste reveals the sweetness and richness of the marinade’s enhancement of this juicy steak. The onions add a crisp texture but also complement by contrasting with the sweetness of the beef.

JNN Original Pulled Pork – Jim ‘N Nick’s 

Jim ‘N Nick’s Classic pork shoulder is covered in their signature rub and then slowly smoked for 14 hours. Then it is hand-pulled off the bone. This flavorful Original Pulled Pork plate comes with two sides. I order the slow cooked collards and hand breaded onion rings. Everything at Jim ‘N Nicks is made from scratch, and you can taste it in every bite!

Roasted Thursday – Billy’s Bar & Grill, Billy’s On Overton

Every Thursday at Billy’s they serve a “Man Food Pot Roast.” I have a womanly appetite for this down home dish. It is reminiscent of my grandmother’s pot roast that she cooked in a slow cooker. Several tender slices of chuck roast are served with scrumptious roasted potatoes, carrots and field peas—a plate full of comfort!

Seared Large Sea Scallops - Café Dupont
This dish combines two of my favorite things—scallops and grits. And Chris Dupont is particular about his scallops. So if they are on the menu, you’ll find none better. These mammoth sized, delicate and heavenly Maine scallops are seared and served with creamy, organic stone ground grits and a lemon caper meunière sauce. Simply divine!

Shrimp and Avocado Salad – Chez Fonfon

This entrée salad may well be my all time favorite salad. The portion is hearty yet the flavor is light and refreshing. This colorful salad is also available year round. Large bites of Gulf shrimp and fresh avocado are mixed with fresh greens and a with sauce rémoulade. Layers of flavors and textures—crispy crunch of the lettuce, protein of the shrimp, creamy richness of the avocado, acidity and spice of the remoulade—delight the palate in this superlative salad.

Spaghetti Bolognese - Brock’s 

Brock’s has a new menu. Among the dinner entrees is a Spaghetti Bolognese. The pasta is handmade, and it shows in its hearty, old world texture and taste. And the absolute perfect balance of beef, pork, tomatoes, and basil accompanies this fresh pasta. Don’t miss this delectable dish!

 Snapper and Shrimp Gratin – The Bright Star

Chef Robert Moore developed his own recipe for Snapper and Shrimp Gratin—in his head.  Moore said that he then tested and tweaked it in the kitchen at The Bright Star for three weeks until it was “just right.” Just right, indeed, this seafood gratin is comforting, hearty and scrumptious!

 

 

 

 

Wood Grilled Red Snapper - Ocean

The appearance of a piece of fish tells a tale of its quality and freshness. And the story behind this red snapper is a beautiful, tender and flaky one. This lovely piece of fish was wood grilled, has a light Parmesan crust and is served over scrumptious fingerling potatoes along with blistered tomatoes with roasted pistachio vinaigrette. The end of this tale is if you love seafood, you’ll love this red snapper and all of the seafood at Ocean.

Hand Made Ravioli – La Dolce Vita

Calling all cheese lovers and those in need of calcium! Now open for lunch and on the lunch menu is a hand made Ravioli pasta. Chef Bernard stuffs the pasta with impastata ricotta and tops it with Mozzarella. It is then baked to a golden brown.  Delicious!

Spaghetti Carbonara - Bottega Café
I tend to save my lunches at Bottega Café for Saturdays. And one of my favorite dishes here is the Spaghetti Carbonara.  The long, thin, dense, cylindrical Italian pasta winds around its Old World self and around bites of guanciale (unsmoked Italian bacon). A coating of pecorino and cream adheres to the pasta and the pieces of guanciale.

Spinach Pizza - Z Tattoria

Co owners Brian Somershield and Geoff Lockert opened Za Za Tattoria in June 2009 on 20th Street North. The Za (pizza) and other fare are both delicious and affordable—which has proved to be the perfect recipe for opening a restaurant during a recession.

Roulade of Tanglewood Farms Chicken Breast – Satterfield’s 

Chef Haller Magee is a happy person. I have never seen him without a smile on his face. And his cooking and cuisine makes me a happy person. Magee outdoes himself with his beautiful Tanglewood Farms Roulade Chicken Breast. The chicken is served sliced, presenting the swirl of the filling—an olive and goat cheese stuffing. The filling adds dramatic flavors that complement this moist, tender and tasty bird. The dish is paired with fingerling potatoes, watercress and balsamic vinaigrette.

Traditional Day Starter - Another Broken Egg

On our first visit to the recently opened Another Broken Egg, it takes us a few minutes to look over vast array of offerings on the menu. I finally decide on the Traditional Day Starter of two eggs over medium, country ham, potatoes and an English muffin. I am very choosy about the quality of an egg because it seems that some eggs are tasteless these days—nothing like the farm eggs that my grandmother cooked from her free-range hens. The eggs are cooked perfectly and are full of flavor. Their white does not run, but golden yolk runs, as it should, onto the tender and salty country ham—making the perfect bite. The tasty potatoes are crisp and hot.

Wild Striped Bass & Gulf Shrimp – Highland’s Bar & Grill
The striped bass and pink shrimp, served on a bed of “hoppin’ John,” make an aromatic and appealing presentation. The bass’ rich, large white flake is complimented by firmly textured, sweetly flavored shrimp and lumps of delicate crabmeat. Added to this fish mix are plump grains of white rice, small, delicate lady peas, generous nuggets of okra, and a lively Beurre blanc—adding both creaminess and acidity.
 
Wood Grilled Pizza – Bellini’s 

Bellini’s pizza is perfection from crust to topping. The thin and tasty crust is topped with prosciutto, oil cured olives, fresh mozzarella, parmesan, reggiano, and orange blossom honey. The crust is thin enough to be light. The toppings are flavorful and filling. Fantastico!