Grilled Salmon with Sweet Corn and Avocado Salad Ingredients: Salmon 4 salmon fillets (6 to 8 ounces each) canola cooking spray clash of sal…
RECIPE: Grilled Oysters and Grilled Bacon 4 Dozen Oysters One dozen cleaned oyster shells 2 tablespoons fresh chopped garlic 4 tablespoons o…
Contact phone number for use on-air: 251-517-3963 Website for information: http://www.serdas.com Recipe: Marinate shrimp in Sriracha & olive…
Judi Freeman of Cakes by Judi prepares a delicious Oreo Creme-Filled Chocolate Cake
Chef Name: Dion Adams, Kitchen Manager or Clyde Davis, Managing Partner Name of restaurant: Texas Roadhouse Name of featured dish: Grilled S…
Vlad from the Mediterranean Sandwich Co. shares his recipe for Dixie Chicken.
P.F. Chang’s Restaurant joins us on Take 5.
The folks at Bahay Kubo Restaurant join us for Take 5.
Cheryl Barnes from Cheryl’s Cafe and Market shares her recipe for an Asian inspired salad.
Chef Cory Lattuca from Grimaldi’s shows us how to make their three meat pizza.
Shane Rib Shack’s Egg Salad Recipe
Chef Chris Lambert with the Mobile Marriott shares his take on a classic salad dressing.
Crawfish, onions, mushrooms, corn, jalapenos, celery, and andouille sausage in a spicy cream sauce. Served on top of poached eggs over Cajun…
Chef David Crabtree show us how to make a tasty chicken dish with crab oscar.
Guests from the Melting Pot show us how to make cheese fondue.
Chef Patrick Waters shows us how to make truffled artichoke crusted scallops.
Kayla North with Half Shell Oyster House demonstrates how to make herb encrusted grouper.
Celebrating National Cold Cuts Day!
A tasty shrimp and artichoke remoulade by Naman’s Catering.