Salmon Pesto is a light dish that features Mirko’s fresh salmon and fresh pesto sauce.
The spring and summer season is here and the folks from Lap’s Grocery and Grill joined us on Studio10 with some great wine pairing tips!
Honeybaked Ham Co, and The Squashed Grape share a building in Foley. They work together to provide all the important things you’ll need for your Easter Dinner.
The Gulf Coast Research Laboratory is In the Kitchen this morning, cooking lemonfish/cobia ceviche.
The Kitchen on George is In the Kitchen cooking up Crawfish Bisque.
The Mobile BayBears were In the Kitchen on Studio10 Friday morning, sharing good eats you can expect at their home games.
Back Forty Beer Company is In the Kitchen today cooking up Peach Beignets, and Lap’s is whipping up a Seafood Quiche.
Whether dining in or out, the folks at Lap’s On the Causeway joined us on Studio10 with some wine pairing tips.
Chicken Scarpariello is a chicken dish sauteed in a tangy lemon glaze with bell pepper and crisp spuds flavored with rosemary, thyme, garlic and shallots.
Chef Scott Dumas is in the Studio10 Kitchen making Chicken Cacciatore. It is chicken braised in a tomato-based sauce with mushrooms. Cacciatore means “hunter” in Italian.
Deborah Ferguson from the Snook Youth Club of Foley is in the Studio10 kitchen and she’s making a Chicago-style cornbread that’s slightly sweet. She will also have the details on an upcoming fundraiser to benefit youth in our area.
R Bistro is In the Kitchen, cooking up seasoned pan-sauteed grouper with a creamy cheese risotto.
Elizabeth Styron from the Happy Olive is making a trio of dishes that are light and refreshing. She’s making a cold cucumber soup, papaya mango chutney and goat cheese over garlic olive oil crustinis as well as melon and prosciutto over sliced cucumbers.
This southern classic originated in Louisiana (French and Spanish heritage). The shrimp is combined with tomatoes and the holy trinity then spiced up with some hot pepper sauce and served over steaming rice.
Chef John Switzer is in the Studio10 Kitchen and he’s making an easy seafood lasagna that’s great for a weeknight dinner.
Gumbo is a thick soup you can make with seafood, chicken, turkey, sausage or a combination of all of them. You can put your favorite gumbo to the taste test at this year’s American Red Cross Gumbo Cook-off.
The folks with St. Mary’s Knights of Columbus Crawfish and Bluegrass Extravaganza are In the Kitchen this morning, cooking up Crawfish Etouffee.