 Contagious Dish
A good food photo goes viral, triggering recipe requests.
By Jan Walsh
I recently purchased 10 vintage crab ramekins from the 1940s to make deviled crab. I crave it at but don’t find it often in restaurants. After scouring the internet for five-star recipes, I took a little bit of this and a little bit of that to create my own.
|
 Fresh Organic Cranberry Sauce & Spread Recipe
My favorite Thanksgiving cranberry sauce doubles as a Christmas appetizer.
By Jan Walsh I grew up watching the two generations, before me, open cans of jellied cranberry sauce at Thanksgiving. It would slide out of the can whole, and presented circular can impressions on the slimy, giggly, log, which would then be cut into slices. Hmm, guess the slicing is what those circles were really for… But I never understood why such an otherwise beautiful Thanksgiving meal had to be accompanied by canned cranberry. Even if you liked it, which I did not (at least the one bite of it I ever tasted), it was not worthy of the turkey and dressing it was there to enhance.
|
 Spring 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.
|
 Lobster 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.
|