Chef’s Corner with Olivia Deas and Chef Scott Simpson from the The Depot in Auburn. Chef Simpson shows us how his Alabama White Barbecue Pulled Chicken Sandwich is made.
Chef’s Corner with Olivia Deas and Chef Scott Simpson from the Depot in Auburn.
We had Chef Dwayne Hardenhoff on a special Valentine’s Day Edition of Chef’s Corner.
Chef Scott Simpson with The Depot in Auburn was here to show us how a delicious Valentine’s Day dessert.
Chef’s Corner with Olivia Deas and Chef Stephen Allen from Fire Steakhouse in Windcreek Wetumpka Casino. Chef Allen is preparing “Duck Salad”.
Cheese Ball Goblin Prep Time: 30 mins Total Time 30 mins Serves: Serves 8 to 10 Ingredients 1 cup Borden Finely Shredded Sharp Cheddar Cheese 2 (8-ounce) blocks cream cheese, room temperature 1 (10-ounce) can white meat chicken, drained 1 (1-ounce) packet ranch salad dressing and seasoning mix ½ cup mayo 1 cup chopped pecans For the goblin: chives green olives…
Chef’s Corner with Stacey Little. Prep Time: 10 mins Total Time 10 mins Serves: About 1 cup Ingredients ½ cup olive oil 3 tablespoons strawberry jam 3 tablespoons apple cider vinegar ¼ teaspoon salt ⅛ teaspoon black pepper Instructions Combine the ingredients in a blender and pulse until well combined. Store in the refrigerator for up to two weeks. Simple Strawberry…
Chef’s Corner with Tim Issery from the Cahaba House. He’s making succotash this week.
Chef Stephen Allen is the Head Chef at Fire Restaurant at Wind Creek Casino in Wetumpka. Smoked salmon deviled eggs are on the menu for today.
Chef’s Corner with Chef Scott Simpson from the Depot in Auburn. He prepared Gravlax this week. Gravlax is a fish dish.