WALLEYE ATOP HEIRLOOM TOMATOES, 7/11/13 - KATV - Breaking News, Weather and Razorback Sports

WALLEYE ATOP HEIRLOOM TOMATOES, 7/11/13

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  • RecipesMore>>

  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

    Almond Horse Shoe Cookies

    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>

Peter Brave

Brave New Restaurant

  • 7oz filet Walleye Pike
  • 1 ripe Heirloom Tomato
  • Sprig of Fresh Basil
  • Extra Virgin Olive Oil
  • Lemon
  • Salt
  • Pepper

COOKING

  1. Slice heirloom tomato ¼" thick, then shingle on a cookie sheet or baking pan
  2. Distribute Basil leaves atop tomatoes
  3. Drizzle with Extra Virgin Olive Oil, salt & pepper to taste
  4. Place Walleye filet atop tomatoes
  5. Drizzle again with Extra Virgin Olive Oil, and salt & pepper again
  6. Bake in a 425 degree oven @10 minutes
  7. Plate and garnish with slice of fresh lemon
  • EntréesMore>>

  • Pan Seared Brown Sugar & Dill Cured Salmon, 4/18/14

    Pan Seared Brown Sugar & Dill Cured Salmon, 4/18/14

    Friday, April 18 2014 8:02 AM EDT2014-04-18 12:02:58 GMT
    Brandon Douglas Number of Servings: 8 Serving Size: 1 serving   Ingredients Measures Directions SUGAR BROWN LIGHT                                   1/2 cup HERB FRESH DILL - CHOPPEDMore >>
    Brandon Douglas Number of Servings: 8 Serving Size: 1 serving   Ingredients Measures Directions SUGAR BROWN LIGHT                                   1/2 cup HERB FRESH DILL - CHOPPEDMore >>
  • Blackened Shrimp & Bacon Po Boy, 4/15/14

    Blackened Shrimp & Bacon Po Boy, 4/15/14

    Tuesday, April 15 2014 2:03 PM EDT2014-04-15 18:03:39 GMT
    Alan Bennett Makes: 4 servings Prep Time: 10 mins Cook Time: 10 mins   Ingredients 1 lb small Shrimp (61-70 count), peeled & deveined 1 1/2 sticks unsalted butter 1 1/2 teaspoon minced garlic, mincedMore >>
    Alan Bennett Makes: 4 servings Prep Time: 10 mins Cook Time: 10 mins   Ingredients 1 lb small Shrimp (61-70 count), peeled & deveined 1 1/2 sticks unsalted butter 1 1/2 teaspoon minced garlic, mincedMore >>
  • Flat Iron Steaks with Pumpkin Seed Vinaigrette, 4/11/14

    Flat Iron Steaks with Pumpkin Seed Vinaigrette, 4/11/14

    Friday, April 11 2014 8:35 AM EDT2014-04-11 12:35:44 GMT
    Jason KnappGreen Leaf Grill  Pumpkin Seed Vinaigrette 2 cups white wine 1 cup and ½ cup apple cider vinegar separated 3 cloves Garlic  1 T Salt 1 t Pepper 1 t Paprika 1 bunch Parsley ½ t cayenne 3 T CreoleMore >>
    Jason KnappGreen Leaf Grill  Pumpkin Seed Vinaigrette 2 cups white wine 1 cup and ½ cup apple cider vinegar separated 3 cloves Garlic  1 T Salt 1 t Pepper 1 t Paprika 1 bunch Parsley ½ t cayenne 3 T CreoleMore >>