Rice Bowl

  Rufus Ducote, with Sweet Olive Recipe Sweet Olive Grain Bowl (recipe listed for 1) 1 C cooked rice (we vary the varieties between white an…

Chile Verde From Fuego

  Chile Verde RECIPE: Ingredients: 5 lb diced pork 1 yellow onion, diced 4 garlic cloves 1 jalapeno, diced 10 oz salsa verde, separated 1 tb…

Shrimp Normandy By Chef John Weichman

    SHRIMP NORMANDY – ONE SERVING   Sauté over med-high heat in 2 Tbsp. unsalted butter, 1 Tbsp. each of julienne of Leek (white portion), C…

Newk’s Pimento Dip

Newk’s Pimento Cheese Ball 12-16 oz. Pimento Cheese 4 oz. Chopped/Crushed Dry Roasted Pecans Take 4 oz. of pimento cheese and tightly pack t…

Homemade Macaroni and Cheese

MACARONI AND CHEESE 1    LB    PASTA, COOKED 2   CUPS  SHREDDED SHARP CHEDDAR CHEESE ( PLUS MORE FOR TOPPING) 2     EGGS, BEATEN 4 ½  CUPS  …

Bruschetta Chicken

  Alec Naman of Naman’s catering shares his recipe for this chicken dish. Bruschetta Chicken 1/2 cup all purpose flour 2 eggs, lightly beate…

A Southern Classic

Lemon Chess Pie from Chef Tom Houle of Naman’s Catering

Cabbage and Smoked Sausage

Name of featured dish: Cabbage and Smoked Sausage Contact phone number for use on-air: (251) 960-1152 Website for information: deraileddiner…

Take 5: Bulgogi

Ingredients: 1 pound of sirloin or tenderloin beef 4 garlic cloves 1 asian pear Chopped onion Chopped ginger Chopped green onion 2 teaspoons…