In The Kitchen: Lobster Shooters

MEDFORD, Ore., — Chef Dale Fowler of the Regency Grill in Medford shows us how to visit the coast by staying in the kitchen with a yummy recipe for Lobster Shooters.

What’s Cooking: Holiday Special

Bacon-Wrapped Dates Presented by Chris Berg of Elements Tappas Bar and Lounge Ingredients: Dates with pits removed Blue Cheese Bacon – Room Temp and stretched Method: Stuff Dates with blue cheese, wrap with bacon. (1/2 slice per piece). Put a pan on medium-low heat. Add olive oil. When warm, add dates. Let cook slowly and rotate … Continue reading »

What’s Cooking: Swordfish Puttanesca

Some people have a tough time when it comes to creative, delicious fish recipes, but Chef Stefano Cipollone from Cicily’s Pastaria and Grill is offering one great way to fix a delicious dinner with swordfish, a type of fish that’s not too common. Ingredients: Fresh swordfish Anchovies Black olives Kalamata olives Chili flakes Marinara sauce … Continue reading »

What’s Cooking: Homemade Pesto

MEDFORD, Ore. — Many gardens are starting to fade; and so is some of the enthusiasm for finding things to do with the abundance of what the garden produces. One of basil’s most common uses is pesto and it’s very easy to make. To do it on your own at home, it’s fairly simple: Take a … Continue reading »

What’s Cooking: Banana Split

The culinary class at Grants Pass High School has been recognized for their skills, and now they are sharing a top-notch dessert with NewsWatch12. Justice Prosise and Liz Lowell show us how to make a banana split with caramelized pineapple.   Ingredients: ½ peeled, cored, diced pineapple 2 oz. Baker sugar 1 oz. butter 1 … Continue reading »

What’s Cooking

3 Vegetable Galett & Pork Tenderloin Several Southern Oregon high schools have top-notch cooking classes, including Grants Pass high school. In fact, those students recently won awards for their cooking skills. One of those award-winning recipes is “what’s cooking” in this segment, presented by Student Chef Gabe Hennings. 1 oz olive oil 2×6 oz pork … Continue reading »

What’s Cooking: Caprese Salad

Southern Oregon high schools are not just using cooking class to teach kids the basics of cooking, they are inspiring kids to create gourmet dishes and see if they have what it takes to become a professional chef. We put one student’s skills to the test to find out what’s cooking. Ingredients: Vine-ripened Tomatoes with … Continue reading »

What’s Cooking: The Cupcake Company

Memorial Day Weekend is often a time when families get together and kicks off the unofficial start to summer when there are parties and get-togethers galore! To make those events extra special, we get some tips for decorating cupcakes. Hamburger Cupcake To make the Hamburger Cupcake, you use yellow cupcake as the buns, chocolate cupcake … Continue reading »

What’s Cooking: Oaxacan Soufflé & Mango Salsa

Latin food is much more than just rice and beans and a Talent restaurant is proving just how flavorful and diverse that type of food can be. Chef Brian Bayless of Inti Restaurant shares his recipe for Oaxacan Soufflé. Ingredients: 9 x 12 pan 6-7 organic eggs 1 stick of butter 1 cup of milk 1 … Continue reading »

What’s Cooking: Cioppino

July 14, 2011 MEDFORD, Ore. — Cioppino is a fish stew originating in San Francisco, developed by Italian-American fisherman. Fishermen in the 1800’s invented a type of fish stew by “chipping in” whatever they caught each day, which is one theory about where the dish gets it’s name – “Cioppino”. One of Medford’s newest restaurants … Continue reading »

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