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Showing 511 - 520 of 566 results for snapper
Battle for the South: New Marching Orders
Episode
| From:
The Great Food Truck Race
The remaining six teams arrive at the Naval Air Station Pensacola in Florida to receive their next marching orders. For this challenge, the highest grossing teams from the first leg of the race get to pick teams to work with to feed 50 service members. The teams pair up and have one hour to cook before the hungry service members arrive. The teams with the favorite dish get $200 added to their final till. Next, they hit the streets of Pensacola to sell their dishes. But the teams get a chance at a life vest when Tyler offers immunity to the next round to the team that can make the most profits off a dish featuring the special of the day, a full fresh Red Snapper.
The Great American Seafood Cook-Off II
Episode
| From:
Food Network Challenge
Seafood lovers, prepare to be tantalized! In this edition of Challenge, 20 top seafood chefs from around the U.S. have brought their A-game and fresh fish from their home states down to the Big Easy for a chance to be crowned King of American Seafood. There's something for everyone from everywhere: from Shrimp and Grits, to Crispy Chesapeake Soft Shell Crab, to Tropical Red Snapper. The dishes are so delectable you'll wonder how the judges can pick a winner (and how they can pack away that much food!). Watch this one with a bib on.
COMPETITORS: Frank Brigsten – Louisiana Brigsten’s Restaurant New Orleans, La.
Naomi Everett – Alaska Settler’s Bay Lodge Anchorage, Alaska
John Hamme – Alabama Ariccia Restaurant Auburn, Ala.
John Nye – California King’s Fish House Costa Mesa, Calif.
Tim Recher – Maryland Wyndham Baltimore Inner Harbor Hotel Bel Air, Md.
Robert St. John – Mississippi Purple Parrot Café Hattiesburg, Miss.
Justin Timineri – Florida Florida Department of Agriculture and Consumer Services Tallahassee, Fla.
Tim Thomas – Georgia Ocean Forest Club Brunswick, Ga.
Judges:
Donna Florio Southern Living Magazine Birmingham, Ala.
William T. Hogarth Director – NOAA Fisheries Silver Spring, Md.
Shawn McLain Spring Magazine Chicago, Ill.
Julia Rutland Coastal Living Magazine Birmingham, Ala.
Susan Spicer Bayona Magazine New Orleans, La.
John Besh Master of Ceremonies New Orleans, La.
Paul Bartolotta
Episode
| From:
Chef Du Jour
Today, Red Snapper Three ways: Braised Red Snapper in a garlictomato broth, Oven Poached New Zealand Red Snapper w/ Zucchini and mint, roast red snapper with artichokes and fresh oregano
Geoffrey Holder
Episode
| From:
Chef Du Jour
Today, Callaloo: Vegetable, shrimp, fish (snapper) stew
Nuevo Latino - Wrap Show
Episode
| From:
Melting Pot
Snapper in Parchment; Matambre; Gorditas (Stuffed Pockets of Love).
Curing
Episode
| From:
The Essence of Emeril
Citrus Cured Salmon, Tasso Cured Red Snapper, Corned Beef
