September 22, 2008
I hope you enjoyed our segments from Cafe Michael today. Chef Michael and his staff do a great job with their meals and also with the cooking classes. What a great idea to have classes for children! The restaurant is open for lunch and dinner Monday through Saturday and also offers private parties. As promised, I have included the recipes that we featured today and also the dip that we made during the program. Here is the recipe for the dip...it's real easy.
Corn Relish Dip
1/2 jar of corn relish (can be found in Cafe Michael kitchen shop)
1 to 2 cups of sour cream (or to taste)
Mix together well and serve with Pita chips, potato chips or Fritos
CAFÉ MICHAEL SALMON DINNER
Sauteed Blackened Salmon
Israeli Couscous
Vegetables Medley
-Cut salmon filets into 6-8 ounce servings. Rub generously with blackened seasoning (or other seasoning mix you like). Place a small amount of oil in a saucepan and heat to very hot, then add salmon and cook on each side about 3 to 4 minutes, until center is done. Remove from heat.
-Make Israeli couscous according to the directions on the package (boiled in salted water about 10 minutes). When couscous is fully cooked, Place in a small saucepan with about 3 Tbs. white wine and salt and pepper and sauté just until hot through and wine is reduced. (Fresh Market is the only place we have found this couscous).
-Make a vegetable medley of onion, zucchini, cherry tomatoes and blanched green beans. Slice onion thin, slice zucchini, halve tomatoes and cut green beans to bite size (or use haricots verts, which are very small thin beans).
In a saucepan, heat about 2 Tbs. oil, add vegetables, toss until all vegetables are soft, season with salt and pepper.
Corn relish, sold at Michael’s kitchen shop, makes a good topping for blackened salmon.
CAFÉ MICHAEL
GRILLED SHRIMP WRAPPED IN BACON
Use large uncooked, tail on peeled and deveined shrimp. Make a slit lengthwise across the top of the shrimp and fill space with a small amount of fontina cheese. (You may also use asiago or jalapeno cheese). Wrap each shrimp in one half piece bacon and secure with toothpick.
Shrimp are best grilled, until bacon is cooked and browned. Shrimp can also be baked in the oven at 375 degrees until bacon is cooked. Serve with your favorite barbeque sauce for dipping.
For information on catering, kitchen shop items, and cooking classes, call:
MICHAEL GRIFFIN
Restaurant: 564-7007
Or you can ask for Cary Mason or Kathy Barnhart
CAFÉ MICHAEL is located between Monte Sano Mountain and Hampton Cove in the Interior Marketplace, 5732 Highway 431 S.
Monday, September 22, 2008
Thursday, September 11, 2008
Scene Restaurant and Lounge-Monaco Pictures
September 11, 2008
First, I hope that everyone remembers the significance of today's date and what it means in the history of our nation. I hope and pray that we never have to deal with such a tragedy again.
Secondly, I hope you enjoyed this morning's show from Monaco Picture's Scene Restaurant and Lounge. What a neat place to enjoy a good meal and I do mean a good meal. Executive Chef Anthony Gutierrez has a menu that runs the gamut of foods, including sushi by Sou Chef Paul Visuthikosol. Can you say OUTSTANDING!!! Here are a couple of recipes from this morning's show for you.
Bananas Foster
1/4 cup (1/2) stick butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar and cinnamon in a flambe pan or skillet.
Place the pan over low heat on top of the stove and cook, stirring, until the sugar dissolves
Stir in the banana liqueur, then place the bananas in the pan. When the banana sections
soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
For added flavor, toast slivered almonds in melted butter in a skillet, salt to taste and spoon over bananas.
Sexy Ban (Sushi)
Tuna -2 slices
Salmon-2 slices
Yellowtail-1 slice
Shrimp Tempura-2 pieces
Avocado-2 slices
Jicama-2 slices
Spicy Garlic Aioli-1oz.
Spicy Sesame Sauce-1oz.
Eel Sauce 1-oz.
Sesame Sauce-1oz.
Sliced carrot
White rice-1 cup
Cook white rice according to instructions on package. (Amount depends on how much sushi you are making.
Spread rice on seaweed wrap, place two shrimp tempura on rice along with jicama, roll into tube shape.
Alternate strips of fish and avocado and press into roll. Slice into serving sizes.
Mix Spicy Garlic Ailoi and Sesame Sauce together and Spicy Sesame Sauce and Eel Sauce
together or any variation of choice and serve with sushi.
Or you could just go to Scene Restaurant and Lounge and let them fix it all for you. By the way, Scene is this week's featured Real Deals coupon. You can purchase a coupon for $50 worth of food for $25. You can log in to whnt.com Friday morning and go to the Real Deals segment. The coupons go on sale at 8:30am. For more details go to the Real Deals section right now and check it out.
First, I hope that everyone remembers the significance of today's date and what it means in the history of our nation. I hope and pray that we never have to deal with such a tragedy again.
Secondly, I hope you enjoyed this morning's show from Monaco Picture's Scene Restaurant and Lounge. What a neat place to enjoy a good meal and I do mean a good meal. Executive Chef Anthony Gutierrez has a menu that runs the gamut of foods, including sushi by Sou Chef Paul Visuthikosol. Can you say OUTSTANDING!!! Here are a couple of recipes from this morning's show for you.
Bananas Foster
1/4 cup (1/2) stick butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar and cinnamon in a flambe pan or skillet.
Place the pan over low heat on top of the stove and cook, stirring, until the sugar dissolves
Stir in the banana liqueur, then place the bananas in the pan. When the banana sections
soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
For added flavor, toast slivered almonds in melted butter in a skillet, salt to taste and spoon over bananas.
Sexy Ban (Sushi)
Tuna -2 slices
Salmon-2 slices
Yellowtail-1 slice
Shrimp Tempura-2 pieces
Avocado-2 slices
Jicama-2 slices
Spicy Garlic Aioli-1oz.
Spicy Sesame Sauce-1oz.
Eel Sauce 1-oz.
Sesame Sauce-1oz.
Sliced carrot
White rice-1 cup
Cook white rice according to instructions on package. (Amount depends on how much sushi you are making.
Spread rice on seaweed wrap, place two shrimp tempura on rice along with jicama, roll into tube shape.
Alternate strips of fish and avocado and press into roll. Slice into serving sizes.
Mix Spicy Garlic Ailoi and Sesame Sauce together and Spicy Sesame Sauce and Eel Sauce
together or any variation of choice and serve with sushi.
Or you could just go to Scene Restaurant and Lounge and let them fix it all for you. By the way, Scene is this week's featured Real Deals coupon. You can purchase a coupon for $50 worth of food for $25. You can log in to whnt.com Friday morning and go to the Real Deals segment. The coupons go on sale at 8:30am. For more details go to the Real Deals section right now and check it out.
Thursday, September 4, 2008
MDA Telethon
September 4, 2008
First a BIG thank you to all of the Tennessee Valley for your generosity during the annual Jerry Lewis Muscular Dystrophy Labor Day Telethon. Because of your help, we here at Newschannel 19 marked another record year in pledges. For the first time ever, our total topped the three hundred thousand mark. That is fantastic, especially considering the extenuating circumstances of this year's event. Hurricane Gustav for one and the less than good economy for another. Neither kept you from listening to your hearts and generously helping us. Whether you called in a pledge, donated money during any one of the many fund-raisers through-out the year or by volunteering your services, we could not have done it without you. From the bottom of my heart, I salute you and thank you!!!
Second, I hope you saw our segments this morning from Burritt on The Mountain concerning Earthscope. What a neat concept that the Huntsville City Schools have to provide system-wide environmental education for elementary students. I wish these kinds of programs were available when I was in school, but then again, that was so long ago that our classrooms had dirt floors anyway. (Just kidding.) If you don't know about Earthscope, I urge you to find out about it and really support this great educational tool for our children. The program is funded through community partnerships and Huntsville City Schools (grants and such). The more you learn about it, the more you will want to help.
For more information, contact :
Earthscope Environmental Education
1107 Monte Sano Blvd.
Huntsville, AL 35801
(256) 428-7309
jrussell@hsv.k12.al.us
First a BIG thank you to all of the Tennessee Valley for your generosity during the annual Jerry Lewis Muscular Dystrophy Labor Day Telethon. Because of your help, we here at Newschannel 19 marked another record year in pledges. For the first time ever, our total topped the three hundred thousand mark. That is fantastic, especially considering the extenuating circumstances of this year's event. Hurricane Gustav for one and the less than good economy for another. Neither kept you from listening to your hearts and generously helping us. Whether you called in a pledge, donated money during any one of the many fund-raisers through-out the year or by volunteering your services, we could not have done it without you. From the bottom of my heart, I salute you and thank you!!!
Second, I hope you saw our segments this morning from Burritt on The Mountain concerning Earthscope. What a neat concept that the Huntsville City Schools have to provide system-wide environmental education for elementary students. I wish these kinds of programs were available when I was in school, but then again, that was so long ago that our classrooms had dirt floors anyway. (Just kidding.) If you don't know about Earthscope, I urge you to find out about it and really support this great educational tool for our children. The program is funded through community partnerships and Huntsville City Schools (grants and such). The more you learn about it, the more you will want to help.
For more information, contact :
Earthscope Environmental Education
1107 Monte Sano Blvd.
Huntsville, AL 35801
(256) 428-7309
jrussell@hsv.k12.al.us
Thursday, August 28, 2008
Tail Gate Recipes From Terranova's
August 28, 2008
Finally it's here. Football season gets underway tonight as there are high school ballgames scheduled all over our area. Then tomorrow night there are even more high school games to enjoy. I LOVE IT! Of course, college football gets underway this weekend as well and that means folks heading out to the games early so they can do a little tail gating. Today we visited Terranova's Italian restaurant to pick up a few recipes to add to our collection for tail gating. These are a little different than your normal hot dogs, hamburgers, stew and chili. These you can fix at home, put on ice, warm up at the game and have a great meal that will have folks from all over the parking lot coming over and asking for a taste.
Here are four of Chef Paul Ackerman's recipes from Terranova's:
SPICY DILLED SHRIMP
1 lb. boiled shrimp
1/2 cup mayo
1 tbsp. lemon juice
2 tbsp. minced shallots or red onion
1 tsp. dried dill
1/4 cup sour cream
6 dashes Tabasco sauce (or to taste)
In a mixing bowl combine all ingredients except shrimp. Mix well. Add shrimp and toss well to insure good coating. Refrigerate, the longer the better, then eat to your heart's content
MACARONI AND CHEESE
8 oz. grated fontina cheese
8 oz. grated American cheese
8 oz. heavy cream
16 oz. pasta (shells or elbow) cooked according to pkg. instructions
4 oz. gold fish crackers
Add heavy cream and cheese to a heavy pot and melt, stirring constantly until cheese is melted and smooth. Add the cooked pasta and stir in well to incorporate. Pour into an oven safe pan and top with crushed gold fish crackers. Cook in a 350 degree oven until the top starts to turn golden brown.
BBQ BEEF RIBS
1 rack beef ribs
2 cups water
1/4 cup Dales steak marinade
2 bay leaves
1/4 onion sliced
1 half lemon rind and juice
2 tbsp. seasoned salt
2 tbsp. liquid smoke
Add all wet ingredients to bottom of broiling pan along with bay leaves, onion and lemon. Place broiler rack on the pan. Remove membrane from back of ribs and put beef rib on the rack. Brush some of the Dales and liquid smoke on both sides of the ribs. Place ribs inside down on the rack and sprinkle additional seasoning evenly over the beef rib. Cover the whole thing tightly with plastic wrap and then aluminum foil. Place in oven at 225 degrees and cook for three hours.
Ribs can be chilled before grilling or you can grill them right out of the oven. Remember, when you grill them from cold, you have to start out a medium temperature to heat them up, then bring your temp up and add your favorite sauce to caramelize.
PURPLE CHICKEN
1 whole fryer chicken
1 cup raspberry walnut vinaigrette dressing
1 baking pan
Place chicken in oven safe pan (I would use disposable aluminum pan that can go from oven to frig.)
Fill basting bulb with dressing
Lift skin off the breast of the chicken but do not remove skin from breast bone. Squirt some of the dressing under the skin making sure to coat all of the breast meat. Make a small slit in the knees of chicken. Use baster to squirt more of the dressing into the drumstick and thigh parts of the chicken. Use about 2/3 of the dressing under the skin, rubbing chicken to insure even distribution. Cover with aluminum foil and place in preheated to 375 degree oven. Cook until chicken reaches internal temp of 150 degrees. Remove from oven and let rest for 10 minutes. Drain off juice and add remainder of of the dressing to make a grilling baste. To grill, cut chicken into halves or quarters and place on grill inside down first. Baste generously and flip. Repeat a few more times making sure inside temp of chicken reaches 165 degrees.
This chicken can also be used to make a fantastic chicken salad using mayo, walnuts and celery to taste.
Finally it's here. Football season gets underway tonight as there are high school ballgames scheduled all over our area. Then tomorrow night there are even more high school games to enjoy. I LOVE IT! Of course, college football gets underway this weekend as well and that means folks heading out to the games early so they can do a little tail gating. Today we visited Terranova's Italian restaurant to pick up a few recipes to add to our collection for tail gating. These are a little different than your normal hot dogs, hamburgers, stew and chili. These you can fix at home, put on ice, warm up at the game and have a great meal that will have folks from all over the parking lot coming over and asking for a taste.
Here are four of Chef Paul Ackerman's recipes from Terranova's:
SPICY DILLED SHRIMP
1 lb. boiled shrimp
1/2 cup mayo
1 tbsp. lemon juice
2 tbsp. minced shallots or red onion
1 tsp. dried dill
1/4 cup sour cream
6 dashes Tabasco sauce (or to taste)
In a mixing bowl combine all ingredients except shrimp. Mix well. Add shrimp and toss well to insure good coating. Refrigerate, the longer the better, then eat to your heart's content
MACARONI AND CHEESE
8 oz. grated fontina cheese
8 oz. grated American cheese
8 oz. heavy cream
16 oz. pasta (shells or elbow) cooked according to pkg. instructions
4 oz. gold fish crackers
Add heavy cream and cheese to a heavy pot and melt, stirring constantly until cheese is melted and smooth. Add the cooked pasta and stir in well to incorporate. Pour into an oven safe pan and top with crushed gold fish crackers. Cook in a 350 degree oven until the top starts to turn golden brown.
BBQ BEEF RIBS
1 rack beef ribs
2 cups water
1/4 cup Dales steak marinade
2 bay leaves
1/4 onion sliced
1 half lemon rind and juice
2 tbsp. seasoned salt
2 tbsp. liquid smoke
Add all wet ingredients to bottom of broiling pan along with bay leaves, onion and lemon. Place broiler rack on the pan. Remove membrane from back of ribs and put beef rib on the rack. Brush some of the Dales and liquid smoke on both sides of the ribs. Place ribs inside down on the rack and sprinkle additional seasoning evenly over the beef rib. Cover the whole thing tightly with plastic wrap and then aluminum foil. Place in oven at 225 degrees and cook for three hours.
Ribs can be chilled before grilling or you can grill them right out of the oven. Remember, when you grill them from cold, you have to start out a medium temperature to heat them up, then bring your temp up and add your favorite sauce to caramelize.
PURPLE CHICKEN
1 whole fryer chicken
1 cup raspberry walnut vinaigrette dressing
1 baking pan
Place chicken in oven safe pan (I would use disposable aluminum pan that can go from oven to frig.)
Fill basting bulb with dressing
Lift skin off the breast of the chicken but do not remove skin from breast bone. Squirt some of the dressing under the skin making sure to coat all of the breast meat. Make a small slit in the knees of chicken. Use baster to squirt more of the dressing into the drumstick and thigh parts of the chicken. Use about 2/3 of the dressing under the skin, rubbing chicken to insure even distribution. Cover with aluminum foil and place in preheated to 375 degree oven. Cook until chicken reaches internal temp of 150 degrees. Remove from oven and let rest for 10 minutes. Drain off juice and add remainder of of the dressing to make a grilling baste. To grill, cut chicken into halves or quarters and place on grill inside down first. Baste generously and flip. Repeat a few more times making sure inside temp of chicken reaches 165 degrees.
This chicken can also be used to make a fantastic chicken salad using mayo, walnuts and celery to taste.
Monday, August 25, 2008
Scottsboro Meats
August 25, 2008
Talk about a kid in a candy shop, that's what I felt like when we visited Scottsboro Meat Market. Maybe it's a primal thing, but I have always been fascinated with taking a big hunk of meat and turning it into various prime cuts to cook over an open fire or roast in an oven to perfection. Whether it's beef, pork, chicken, turkey, well, you get the picture, if it is meat you can get it cut the way you want at Scottsboro Meats. They have three meat cutters on staff and will take your order and cut it fresh or you can check out the meat cases and pick and choose from the pre-packaged selection. Now don't get me wrong, you will find all kinds of groceries at Scottsboro Meats, but meat is their specialty. What I really like is being able to talk with Tommy Miller, the owner, and get his recommendations and also find about any of the specials he offers every week. Here's some information for you about that.
Scottsboro Meats is located at 116 Chestnut St in Scottsboro. The website is scottsboro-meats@yahoo.com. They have a new weekly special every week. It is always $ 19.99 and contains 4 meats and other staples. There is a Meat for the Month special and a Meat for the Week Special. They are open Monday thru Saturday from 7:30 am to 5:30pm and still carry your groceries to your car. The products are restaurant quality since they buy from foodservice suppliers. The phone number is 256-574-2626
Talk about a kid in a candy shop, that's what I felt like when we visited Scottsboro Meat Market. Maybe it's a primal thing, but I have always been fascinated with taking a big hunk of meat and turning it into various prime cuts to cook over an open fire or roast in an oven to perfection. Whether it's beef, pork, chicken, turkey, well, you get the picture, if it is meat you can get it cut the way you want at Scottsboro Meats. They have three meat cutters on staff and will take your order and cut it fresh or you can check out the meat cases and pick and choose from the pre-packaged selection. Now don't get me wrong, you will find all kinds of groceries at Scottsboro Meats, but meat is their specialty. What I really like is being able to talk with Tommy Miller, the owner, and get his recommendations and also find about any of the specials he offers every week. Here's some information for you about that.
Scottsboro Meats is located at 116 Chestnut St in Scottsboro. The website is scottsboro-meats@yahoo.com. They have a new weekly special every week. It is always $ 19.99 and contains 4 meats and other staples. There is a Meat for the Month special and a Meat for the Week Special. They are open Monday thru Saturday from 7:30 am to 5:30pm and still carry your groceries to your car. The products are restaurant quality since they buy from foodservice suppliers. The phone number is 256-574-2626
Friday, August 22, 2008
Practical Shooting Club
August 22, 2008
Wow, what fun! The Rocket City Practical Shooter's Club took us out to their shooting range near Arab for a quick course in practical shooting. It is a form of target shooting that incorporates speed, accuracy and movement with either a pistol or a rifle. The primary firearm is the pistol, but shotguns and rifles have been added to make it an all-around event. The club stresses safety in every facet of the event and is very strict in enforcing the correct way to shoot firearms. It is very educational and truly fun. I am adding a couple of websites that you can check out to learn more about the sport of practical shooting and also the Rocket City Practical Shooter's Club.
http://rocketcityshooters.com
United State Practical Shooting Association:
http://www.uspsa.org
Wow, what fun! The Rocket City Practical Shooter's Club took us out to their shooting range near Arab for a quick course in practical shooting. It is a form of target shooting that incorporates speed, accuracy and movement with either a pistol or a rifle. The primary firearm is the pistol, but shotguns and rifles have been added to make it an all-around event. The club stresses safety in every facet of the event and is very strict in enforcing the correct way to shoot firearms. It is very educational and truly fun. I am adding a couple of websites that you can check out to learn more about the sport of practical shooting and also the Rocket City Practical Shooter's Club.
http://rocketcityshooters.com
United State Practical Shooting Association:
http://www.uspsa.org
Friday, August 15, 2008
Rocket City Rock Crawlers
August 15, 2008
Talk about having fun in the woods, the Rocket City Rock Crawlers really know how to get it done. They have a big event coming up Saturday the 23rd and it's open to the public. If you like the sound of roaring engines, vehicles getting turned every which way you can imagine, even upside down, and drivers with a velvet touch, then this is an event for you...It is family fun that stresses safety, good stewardship for the environment and tons of fun. I am putting a link to two websites for all the info concerning the King of the Hill event and also the Rocket City Rock Crawlers:
Sponsored by the Rocket City Rock Crawlers and Rocket City Off
Road.
* King of the Hill info at http://www.koth4x4.com
* Rocket City Rock Crawlers info at http://www.rocketcityrockcrawlers.com
* Timed event with timing provided by Tennessee Valley Region
SCCA.
* Morgan County Sheriff's Department and Morgan County Rescue
Squad EMTs will be on site for the safety of competitors and spectators.
* Concessions will be provided by the Morgan County Sheriff's
Auxiliary.
* A raffle will be held throughout the day with a portion of the
proceeds benefiting Toys for Tots. Prizes include a Warn Winch, Detroit Locker and Custom Bumper.
The gates open at 8am and the races start at 9am. The course is privately owned and only about a mile from Brewer High School. There is a map with directions on the King of the Hill website.
Talk about having fun in the woods, the Rocket City Rock Crawlers really know how to get it done. They have a big event coming up Saturday the 23rd and it's open to the public. If you like the sound of roaring engines, vehicles getting turned every which way you can imagine, even upside down, and drivers with a velvet touch, then this is an event for you...It is family fun that stresses safety, good stewardship for the environment and tons of fun. I am putting a link to two websites for all the info concerning the King of the Hill event and also the Rocket City Rock Crawlers:
Sponsored by the Rocket City Rock Crawlers and Rocket City Off
Road.
* King of the Hill info at http://www.koth4x4.com
* Rocket City Rock Crawlers info at http://www.rocketcityrockcrawlers.com
* Timed event with timing provided by Tennessee Valley Region
SCCA.
* Morgan County Sheriff's Department and Morgan County Rescue
Squad EMTs will be on site for the safety of competitors and spectators.
* Concessions will be provided by the Morgan County Sheriff's
Auxiliary.
* A raffle will be held throughout the day with a portion of the
proceeds benefiting Toys for Tots. Prizes include a Warn Winch, Detroit Locker and Custom Bumper.
The gates open at 8am and the races start at 9am. The course is privately owned and only about a mile from Brewer High School. There is a map with directions on the King of the Hill website.
Subscribe to:
Posts (Atom)
