Side Dishes - KATV - Breaking News, Weather and Razorback Sports

  • Side Dishes

  • Wednesday, May 15 2013 11:56 AM EDT2013-05-15 15:56:09 GMT
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt

  • Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
    Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy.  Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½  c red
    Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy.  Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½  c red

  • Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
    Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish Hearts
    Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish Hearts

  • Wednesday, May 8 2013 9:49 AM EDT2013-05-08 13:49:46 GMT
    Shellfish Provencal 6 shrimp 4 scallops 6 mussels 1 calamari filet 2 tbsp. sliced fennel 2 tbsp. sliced green onion 1 tbsp. seeded green chili 1 tbsp. kalimata olive ½ tbsp. garlic chopped
    Shellfish Provencal 6 shrimp 4 scallops 6 mussels 1 calamari filet 2 tbsp. sliced fennel 2 tbsp. sliced green onion 1 tbsp. seeded green chili 1 tbsp. kalimata olive ½ tbsp. garlic chopped

  • Tuesday, May 7 2013 11:50 AM EDT2013-05-07 15:50:14 GMT
    Chef Mark Abernathy   1 bunch medium sized asparagus 2 Tablespoons extra virgin olive oil 2 Tablespoons quality, freshly grated Parmesan cheese 1 Teaspoon fresh lemon zest Salt and pepper   Rinse asparagus,
    Chef Mark Abernathy   1 bunch medium sized asparagus 2 Tablespoons extra virgin olive oil 2 Tablespoons quality, freshly grated Parmesan cheese 1 Teaspoon fresh lemon zest Salt and pepper   Rinse asparagus,

  • Tuesday, April 9 2013 1:32 PM EDT2013-04-09 17:32:01 GMT
    Vanessa BarrancoWhole Foods   2 C Zucchini - Small Dice 1 Small Onion - Small Dice 1/2 C War Eagle All Purpose Baking Mix 2 eggs - Beaten 1/4 C Extra Virgin Olive Oil 1/4 tsp. salt 1/4 Parmesan Cheese
    Vanessa BarrancoWhole Foods   2 C Zucchini - Small Dice 1 Small Onion - Small Dice 1/2 C War Eagle All Purpose Baking Mix 2 eggs - Beaten 1/4 C Extra Virgin Olive Oil 1/4 tsp. salt 1/4 Parmesan Cheese

  • Thursday, April 4 2013 9:08 AM EDT2013-04-04 13:08:56 GMT
    Lobster Mac & Cheese 1620 Savoy Chef Tim Morton Chopped shrimp 2 oz. Steamed lobster meat 4oz Chopped garlic 1 tsp. Chopped shallot 1tlbsp Gruyere cheese 3 cups Béchamel 3 cups Pernod
    Lobster Mac & Cheese 1620 Savoy Chef Tim Morton Chopped shrimp 2 oz. Steamed lobster meat 4oz Chopped garlic 1 tsp. Chopped shallot 1tlbsp Gruyere cheese 3 cups Béchamel 3 cups Pernod

  • Wednesday, May 8 2013 5:09 PM EDT2013-05-08 21:09:54 GMT
    The Devil of all Eggs a recipe from EGGSHELLS KITCHEN COMPANY 1 dozen eggs 1/3 cup Hellman's mayo 1T course mustard 2T soft butter salt to taste and your own splash of character! @ Truffle
    The Devil of all Eggs a recipe from EGGSHELLS KITCHEN COMPANY 1 dozen eggs 1/3 cup Hellman's mayo 1T course mustard 2T soft butter salt to taste and your own splash of character! @ Truffle

  • Thursday, April 18 2013 5:34 PM EDT2013-04-18 21:34:39 GMT
    Strudel Bites from Events! Catering Cut one large sheet of puff pastry dough in half. Roll each half to 14" long. Measure it lengthwise into thirds. Make equal number of ½ inch cuts on each
    Strudel Bites from Events! Catering Cut one large sheet of puff pastry dough in half. Roll each half to 14" long. Measure it lengthwise into thirds. Make equal number of ½ inch cuts on each

  • Thursday, April 18 2013 5:34 PM EDT2013-04-18 21:34:39 GMT
    Braised Turnip Greens 1 lb fresh greens, chopped 1 T shallot, chopped ½ T garlic, chopped ½ T jalapeño, chopped 4 oz bacon, diced 1/8 cup balsamic vinegar 1/8 cup sugar Method Sweat bacon,
    Braised Turnip Greens 1 lb fresh greens, chopped 1 T shallot, chopped ½ T garlic, chopped ½ T jalapeño, chopped 4 oz bacon, diced 1/8 cup balsamic vinegar 1/8 cup sugar Method Sweat bacon,

  • Thursday, March 7 2013 11:10 AM EST2013-03-07 16:10:48 GMT
    An Old Traditional Irish Recipe adapted by Chef Mark Abernathy,                Loca Luna & Red Door Restaurants   6-8 Russet baking potatoes    peeled and cut into large chunks 1/2 head of cabbage chopped
    An Old Traditional Irish Recipe adapted by Chef Mark Abernathy,                Loca Luna & Red Door Restaurants   6-8 Russet baking potatoes    peeled and cut into large chunks 1/2 head of cabbage chopped

  • Thursday, January 24 2013 11:20 AM EST2013-01-24 16:20:53 GMT
    Chef Mark AbernathyRed Door and Loca Luna   Ingredients: ½  butternut squash   peeled and cut into ¾ inch chunks olive oil   @ 3 cups 1 Tablespoon maple syrup salt & pepper 3-4  Tablespoons dried cranberries ½  cup
    Chef Mark AbernathyRed Door and Loca Luna   Ingredients: ½  butternut squash   peeled and cut into ¾ inch chunks olive oil   @ 3 cups 1 Tablespoon maple syrup salt & pepper 3-4  Tablespoons dried cranberries ½  cup

  • Monday, December 31 2012 2:38 PM EST2012-12-31 19:38:13 GMT
    Chef Mark Abernathy      Red Door and Loca Luna Restaurant      4 - 5 lbs. Greens     Turnip, Mustard, Collards or combination 1 lb. salt pork 1 ½ cups chicken broth (stock) 1 ½ cups finely chopped onion
    Chef Mark Abernathy      Red Door and Loca Luna Restaurant      4 - 5 lbs. Greens     Turnip, Mustard, Collards or combination 1 lb. salt pork 1 ½ cups chicken broth (stock) 1 ½ cups finely chopped onion

  • Monday, December 10 2012 1:15 PM EST2012-12-10 18:15:33 GMT
    Leo HoneycuttBruce FoodsIngredients: 1 – 40 oz. can of Bruce's Yams® 1 – can blueberry pie filling walnuts brown sugar Maraschino cherries, red or both red and green   RECIPE: Pre-heat oven
    Leo HoneycuttBruce FoodsIngredients: 1 – 40 oz. can of Bruce's Yams® 1 – can blueberry pie filling walnuts brown sugar Maraschino cherries, red or both red and green   RECIPE: Pre-heat oven

  • Chef Mark AbernathyRed Door and Loca Luna Restaurants Serves 6   4 - 5 strips  Applewood smoked bacon   5 - 6 medium sweet potatoes     peeled and cut into 1" wedges ½  cup light brown sugar 2 tablespoons
    Chef Mark AbernathyRed Door and Loca Luna Restaurants Serves 6   4 - 5 strips  Applewood smoked bacon   5 - 6 medium sweet potatoes     peeled and cut into 1" wedges 1 cup light brown sugar 2 tablespoons

  • Liz SandersArkansas Cornbread Festival   Ingredients: 1-1/2 cups buttermilk 1 cup Yellow self-rising Cornmeal Corn oil Cast-Iron Skillet   1) Heat oven to 425 F 2) Place enough oil in your skillet to
    Liz SandersArkansas Cornbread Festival   Ingredients: 1-1/2 cups buttermilk 1 cup Yellow self-rising Cornmeal Corn oil Cast-Iron Skillet   1) Heat oven to 425 F 2) Place enough oil in your skillet to

  • Jason KnappUCA 1 pound elbow macaroni 4 cups milk 2 sprigs thyme 4 cloves garlic,chopped 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 15 oz can Pumpkin Puree 6 cups shredded sharp
    Jason KnappUCA 1 pound elbow macaroni 4 cups milk 2 sprigs thyme 4 cloves garlic,chopped 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 15 oz can Pumpkin Puree 6 cups shredded sharp

  • Made by Angie Freel of the Saline Co. Cooperative Extension on Good Morning Arkansas on October 18, 2012
    Made by Angie Freel of the Saline Co. Cooperative Extension on Good Morning Arkansas on October 18, 2012

  • Made by Jill McCollum of Central Baptist College on Good Morning Arkansas on Monday, October 15, 2012
    Made by Jill McCollum of Central Baptist College on Good Morning Arkansas on Monday, October 15, 2012

  • Made by Liz Sanders on MidDay Arkansas on Monday, October 8, 2012.

    Serves 4.
    Made by Liz Sanders on MidDay Arkansas on Monday, October 8, 2012.

    Serves 4.

  • Made on Good Morning Arkansas on October 5, 2011
    Made on Good Morning Arkansas on October 5, 2011

  • Don Bingham UCA 2 cups cooked, mashed sweet potatoes1/2 cup butter, melted1 to 1/4 cups milk4 cups self-rising flour1/8 teaspoon baking soda3 tablespoons sugarStir together sweet potatoes, butter and 1
    Made by Don Bingham of UCA on Good Morning Arkansas on October 3, 2011

    Makes three dozen

  • Made by Sara Massana of Whole Foods on Good Morning Arkansas on September 18, 2012


    Serves 6
    Made by Sara Massana of Whole Foods on Good Morning Arkansas on September 18, 2012


    Serves 6

  • Made by Sara Massana of Whole Foods on Good Morning Arkansas on September 18, 2012


    Serves 4
    Made by Sara Massana of Whole Foods on Good Morning Arkansas on September 18, 2012


    Serves 4

  • Made by Terry Wright of the Arkansas Cornbread Festival on Good Morning Arkansas on August 30, 2012
    Made by Terry Wright of the Arkansas Cornbread Festival on Good Morning Arkansas on August 30, 2012

  • Ingredients Dice or shredded coleslaw Shredded Purple Cabbage 2/3 cup creamy salad dressing (such as Miracle Whip™) 1/3 cup Cole Slaw Dressing 1/2 cup white sugar 1/4 teaspoon salt (optional) Directions Combine
    Made on Good Morning Arkansas on August 17, 2012

  • Alan Bennett  Makes: 10 servings Prep Time: 15 mins Ingredients 6 ounces Crab meat (can use imitation crab, shrimp or even Smoked trout), crumbled 4 ounces Spinach, cooked, chopped and drained well
    Made by Alan Bennett on Good Morning Arkansas on August 2, 2012


    Prep time: 15 minutes / Makes 10 servings

  • Taylor Shepherd Bonefish Grill Little Rock Add a sweet, exotic flavor to grilled fish or poultry.   Active Time: 30 Start to finish: 30 Servings: 6   2 each or 2½ cups Firm, fresh mangos   2 tbsp
    Made by Taylor Shepherd of Bonefish Grill on Good Morning Arkansas on July 9, 2012

    Takes 30 minutes / Serves 6

  • Chef Mark Abernathy  Loca Luna & Red Door Restaurants   Great on grilled meats and veggies.  Makes enough for @ 6 - 8 ears of corn (see Roasted Corn on the Grill)   Mix together in a mix in bowl:   1
    Made by Chef Mark Abernathy of Loca Luna & Red Door restaurants on Good Morning Arkansas on July 4, 2012

    Makes enough for 6-8 ears of corn

  • Chef Mark Abernathy  Loca Luna & Red Door Restaurants   Soak fresh sweet corn in the shucks in water for 2 hours.   After soaking, remove a few of the outer shucks completely. Pull the remaining shucks
    Made by Chef Mark Abernathy of Loca Luna & Red Door Restaurants on Good Morning Arkansas on July 4, 2012

  • Friday, October 19 2012 11:12 PM EDT2012-10-20 03:12:41 GMT
    Chef Mark Abernathy    Loca Luna & Red Door   Note: If you're gonna do this, do a bunch.   Preheat Oven to 325   5 to 8 lbs ripe plumb or small (plumb sized) home grown tomatoes      Cut in half
    Made by Chef Mark Abernathy of Loca Luna & the Red Door on Good Morning Arkansas on June 13, 2012

  • Made by Michael Lanari of Kitchen & Bath Concepts on Good Morning Arkansas on June 12, 2012
    Made by Michael Lanari of Kitchen & Bath Concepts on Good Morning Arkansas on June 12, 2012

  • Friday, October 19 2012 11:13 PM EDT2012-10-20 03:13:53 GMT
    Katie King Bradley County Pink Tomato Festival 3 Ripe tomatoes 1 red onion 2 tsp. Fresh Rosemary-finely chopped 1/4 c. Italian parsley- chopped salt Virgin olive oil Balsamic Vinegar Cut tomatoes
    Made by Katie King with the Bradley County Pink Tomato Festival on Good Morning Arkansas on June 6, 2012

  • Friday, October 19 2012 11:14 PM EDT2012-10-20 03:14:48 GMT
    by Gary Duke at Alley Oops   BBQ pork, about 1 or 2 cups, chopped and boneless. Greens, about 1 cup,cooked and seasoned, you can use Collard, Turnip, Mustard or Spinach. set pork and greens aside and
    Made by Gary Duke of Alley Oops on Good Morning Arkansas on June 5, 2012

  • Friday, October 19 2012 11:15 PM EDT2012-10-20 03:15:40 GMT
    Jason Knapp UCA Canola oil for frying 1/4 cup flour About 1/4 tsp. kosher salt 2 large eggs, beaten to blend Click to see savings 1 1/4 cups panko  (Japanese bread crumbs)  pulsed in food processor 2
    Made by Jason Knapp of UCA on Good Morning Arkansas on May 18, 2012

  • Friday, October 19 2012 11:16 PM EDT2012-10-20 03:16:27 GMT
    Jason Logan Whole Foods   Serves 4 to 6 Enjoy this treat with little guilt since the "fries" are baked and not actually deep fried. Baking at this high temperature requires a little extra attention
    Made by Jason Logan of Whole Foods on Good Morning Arkansas on May 8, 2012

    Serves 4 to 6

  • Friday, October 19 2012 11:17 PM EDT2012-10-20 03:17:26 GMT
    Michael Lanari Kitchen & Bath Concepts   Ingredients 6 slices bacon, cooked crisp & crumbled 2 pounds small red potatoes, washed & halved Salt 1 cup buttermilk Freshly ground black pepper 1/4 cup
    Made by Michael Lanari of Kitchen & Bath Concepts on Good Morning Arkansas on May 2, 2012

  • Friday, October 19 2012 11:20 PM EDT2012-10-20 03:20:21 GMT
    Jason Knapp UCA Serving: Makes 8 servings ingredients 2 pounds room temperature bacon  lots freshly ground pepper  4 cups shredded aged cheddar  5 or 6 large baking potatoes (unpeeled)  a sprinkle
    Made by Jason Knapp of UCA on Good Morning Arkansas on April 27, 2012

    Serves 8

  • Peter Brave Brave New Restaurant 2 Roma tomatoes 1 cup extra virgin olive oil 2 cloves garlic 4 bay leaves 10 peppercorns Cut Roma tomatoes in half. Then, cover totally in EVOO. Place in pouch
    Made by Peter Brave of Brave New Restaurant on Good Morning Arkansas on April 26, 2012

  • Friday, October 19 2012 11:21 PM EDT2012-10-20 03:21:50 GMT
    1 part Italian Vinaigrette  1 part 1000 Island Dressing 1 part  Thai Sweet Hot Chili Sauce Salt and Pepper
    Made on Good Morning Arkansas on April 19, 2012

  • Friday, October 19 2012 11:22 PM EDT2012-10-20 03:22:49 GMT
    Jack's Red Dipping Sauce 1 ½ cups ketchup 2 tablespoons brown sugar 1-2 tablespoons Worcestershire sauce 1 teaspoon dry mustard 1/3 cup Jack Daniel's Tennessee Whiskey A few drops of hot pepper sauce or
    Made on Daybreak on March 8, 2012

    Makes about 2 cups

  • Friday, October 19 2012 11:23 PM EDT2012-10-20 03:23:50 GMT
    Capi Peck Trios serves 4   For the blackening seasoning: 2 T. black pepper 5 T. salt 2 T. cumin 1 T. white pepper 1 T. garlic powder 1 T. onion powder 1 1/2 t. cayenne pepper 3 T. paprika 3 T.
    Made by Capi Peck of Trios Restaurant on Good Morning Arkansas on January 20, 2012


    Serves 4

  • Made on Daybreak on December 30, 2011.
    Made on Daybreak on December 30, 2011.

  • Made by Gary Duke of Alley Oops on Good Morning Arkansas on December 21, 2011
    Made by Gary Duke of Alley Oops on Good Morning Arkansas on December 21, 2011

  • Friday, October 19 2012 11:26 PM EDT2012-10-20 03:26:10 GMT
    Capi Peck Trio's serves 12 to 14 2 lbs. Yukon Gold potatoes 1 c. finely chopped onion 2 eggs, beaten 1 t. salt 1 to 1 1/2 cups olive oil sour cream and apple sauce OR smoked salmon, sour cream and fresh
    Made by Capi Peck of Trio's Restaurant on Good Morning Arkansas on December 5, 2011

    Serves 12 - 14

  • Made by Chef Mark Abernathy of Loca Luna & the Red Door on Good Morning Arkansas on November 24, 2011
    Made by Chef Mark Abernathy of Loca Luna & the Red Door on Good Morning Arkansas on November 24, 2011

  • Friday, October 19 2012 11:27 PM EDT2012-10-20 03:27:56 GMT
    Leo Honeycutt Bruce Foods & Cajun Injector 1  7lb can Bruce's Cut Yams 1 cup Orange Juice 1 cup Honey 1/2 tsp salt 2 tsp nutmeg 2 tsp orange zest (grated orange rind) 1/2 cup butter Directions: Arrange
    Made by Leo Honeycutt of Bruce Foods & the Cajun Injector on Good Morning Arkansas on November 23, 2011

  • Made by Michael Lanari of Kitchen & Bath Concepts on Good Morning Arkansas on October 18, 2011
    Made by Michael Lanari of Kitchen & Bath Concepts on Good Morning Arkansas on October 18, 2011

  • Recipes

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing

  • Wednesday, May 15 2013 11:56 AM EDT2013-05-15 15:56:09 GMT
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt

  • Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
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