Video Recipe: Shrimp Alfredo

Shrimp Alfredo
1/4 cup heavy cream
Olive oil as needed
1 tsp crushed garlic
8 jumbo shrimp, peeled
1 tablespoon butter
2-3 tablespoons Parmesan cheese
Salt, pepper and basil to taste
8 ounces cooked fettuccine

Heat two skillets to medium high heat. Add cream to one and a little oil to the other.  In the skillet with the oil add the garlic and cook for roughly 1 minute then add the shrimp; season to taste with salt, pepper and basil.  When the cream in the other pan starts to simmer add the butter and cheese, stirring to incorporate.  Season the sauce with salt & pepper to taste.  As the sauce thickens prepare a plate with cooked fettucini.  When the shrimp is done add it to the Alfredo sauce and cook until sauce is the desired thickness.  Pour over the pasta and enjoy.

Video Recipe: Toscana Oven Roasted Salmon

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup Parmesan cheese

2-3 TBL Pesto
1 6 oz. salmon filet
¼ cup heavy cream
1 TBL butter
2 TBL parmesan cheese
4-6 grilled shrimp
Salt & pepper to taste
8 ounces cooked angel hair pasta

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add cheese and 1/2 cup of the oil and process until fully incorporated and smooth.  If too thick add remaining oil. Season with salt and pepper.

Preheat oven to 350 degrees.  Brush salmon with 1-2 TBL pesto and marinade for 20 minutes to 1 day.  In a sauté pan add heavy cream over medium-high heat and cook to a simmer.  Add butter and Parmesan then stir to blend.  Add the shrimp, season with salt and pepper then lower the heat.  When the salmon is done plate by place the salmon on one side of the plate while placing the pasta on the other side.  Pour the sauce over the pasta and the salmon.

Gameday Recipe: Guido’s Burrito Fritto

Football season is just around the corner so I thought I would whip out some new gameday recipes.  I’ll lead off with this recipe straight out the Waco’s Little Italy neighborhood. . . if Waco had a Little Italy.  Guido’s Burrito Fritto is simply a chimichanga filled with pepperoni and mozzarella cheese with marina dipping sauce.

Guido’s Burrito Fritto
Recipe Type: Appetiser, Entree
Author: Stuart Reb Donald
Prep time: 1 hour 10 mins
Cook time: 4 mins
Total time: 1 hour 14 mins
Serves: 4
  • 4 8″ flour tortillas
  • 1 TBL flour
  • 1 TBL water
  • 8 ounces shredded mozzarella cheese
  • 32 pepperoni slices
  • 1 cup of your favorite marinara
  1. Heat each tortilla on a griddle or in the microwave. Cover with warm moist towel until you are ready for them.
  2. In a small bowl combine the water and flour to make a paste.
  3. On the bottom third of a tortilla place two ounces of cheese and eight peperoni slices.
  4. Fold into burrito (step by step diagram HERE).
  5. With a brush, paint the seems of your burrito with the flour paste. This should seal the burrito so it does not leak.
  6. Freeze for at least one hour.
  7. Deep fry at 350 degrees for 4 minutes, turning if nessecary.


You can stuff these with any or all of your favorite pizza toppings.

Review: Pintoli’s Italian Café Satsuma, AL

I first visited Pintoli’s Italian Café years ago when I was working in nearby Saraland.  Many a co-worker had raved about the great lasagna bianco and homemade pizza so I made a point of visiting one day for lunch.  Back then it was a small place with maybe seating for 30 if you all scrunched together.  The walls were plain with the ubiquitous prints you expect to see at most Italian joints.  The decor was, let’s call it rustic, but the food was aces.  The menu was petite and the aforementioned lasagna bianco quickly became my favorite; after all what’s not to like about thick meaty lasagna topped with creamy Alfredo sauce?

Today Pintoli’s looks like a completely different restaurant than it did half a decade ago.  No more droll interior and cramped seating.  Also expanded is the menu – nine appetizers, five different salads, over a dozen entrees, seven amazing sandwiches and the customary pizzeria fare – pies, calzones and stromboli.  The menu is no longer strictly Italian either as many American staples have made the list like Buffalo wings, bacon-cheddar fries and a number of Coastal favorites like Greek salad or crawfish pasta.

Oh, and there’s wine.  Vino is as as much apart of Italian cuisine as garlic and tomatoes.  Pasta without wine is like collards without cornbread; it’s just plain wrong.  If the bulk of your experience with Italian food comes from one of the national chains then one taste of the homemade marina that comes with the complimentary cheese sticks will show you what you’ve been missing.   The growth of Pintoli’s is a testament to the service provided and the best Italian food in the Bay area.  But how do the non-Italian dishes stack up?  Let’s see.

It is hard to mess up bacon-cheddar fries.  The key is the French fries themselves – they must be crispy  so to stand up to the weight of the bacon and the moisture from the cheese.  No problem there as the fries were done just right.

Buffalo wings can be a point of contention with me.  If you list Buffalo wings on your menu then that is what I expect – batter-less wings tossed in a sauce that is equal parts hot sauce and margarine.  I have no qualms with personal touches and innovative alterations, just don’t call them Buffalo wings.  The Buffalo wings at Pintoli’s are exactly what one expects (and seldom gets) when ordering Buffalo wings.

The greatest revelation to me is Pintoli’s crawfish sauce; it is culinary gold.  A bold lobster stock brings a briny character to the rich cream sauce.  A pinch of Cajun spice introduces a nice heat that is quickly subdued by the cream.  The balance is absolutely perfect.  Poured over Fettuccini, it is perfect for those who find Alfredo boring.  But paired with what is unquestionably the best fried egg plant I have ever had and you unlock an appetizer that truly makes this dish noteworthy.  The fries and wings are good but not uncommon, the crawfish sauce is uncommonly good.

The service was what I have come to expect from this eatery.  Proficient, friendly with just the right amount of friendly chatter.  This was impressive as my server, Amber, had more than enough tables to deal with.  She handled them all with equal composure and professionalism.  Amber earned more than the standard 20% gratuity.

Pintoli’s Italian Café is located at 5573 Hwy. 43 in Satsuma.  They are open M-Th from 11AM to 9PM, F & S from 11AM to 10PM and Sundays from 11AM to 6PM.  In addition to the beautiful dining area you can also choose to dine al fresco on the deck or even get your grub To-Go.  They also offer catering.  To find out more call 251-675-0607.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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