studio 10

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.

Recipe: Roasted Baby Heirloom Beet Salad

Today I joined fellow chefs Marc Walden and Jon Gibson as we roll out our new restaurant Little House Midtown. Jon prepares an incredible salad and I talk about us being selected to participate in the Seafood, Science and Celebrity 2012 event with Food Network Star’s Martie Duncan and American Idol Taylor Hicks.

Updated: Friday, 21 Sep 2012, 9:28 AM CDT
Published : Friday, 21 Sep 2012, 7:55 AM CDT

Roasted Baby Heirloom Beet Salad
Servings – 4

1lb Heirloom Beets or any mutli-colored beets
1 small head baby frisee – washed
4oz Mixed Salad greens
2 slices Benton’s bacon or your favorite bacon – cooked and chopped
2oz Fig/Balsamic Glaze
2oz Buttermilk Bleu Cheese or any mild Bleu cheese
Extra Virgin Olive Oil
Kosher Salt
Fresh ground Black pepper

Preheat oven to 375.
Trim tops off the beets and wash thoroughly. Pat dry with paper towel.
Using a sheet of aluminum foil, place beets in the center and drizzle with olive oil. Be generous!
Sprinkle with salt and pepper.
Fold up aluminum foil to seal beets inside.
Place wrapped beets on a baking sheet pan and place in oven.
Depending on the size of the beets, check after 25 minutes and every 10 minutes after, until beets are fork tender.
Remove beets from oven, leaving them wrapped in the foil and let cool to room temperature.
Save the roasting oil to dress the salad with.
Once the beets are cooled, peel the beets with your fingers. You can use a small pairing knife.
Then slice the beets or cut into wedges.

In a small mixing bowl tear the baby frisee into bite size pieces, then add the mixed greens.
Drizzle the roasting oil over the greens and gently toss, adding salt and pepper to taste.
Arrange greens on a plate, then place beets on top of the greens.
Drizzle the fig/balsamic glaze in a zig/zag pattern.
Crumble the blue cheese over top of salad and finish with sprinkling the chopped bacon.

Fig/Balsamic Glaze Ingredients:
1 Cup fresh figs – Mission or Brown Turkey
1 Cup balsamic vinegar
1 teaspoon vanilla

Peel and macerate figs in a small non-metal bowl until a paste forms.
In saucepan, add vinegar, fig pulp and simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes) . This will take about 30-45 minutes.
Allow fig/balsamic reduction to cool.
Place mixture in blender or food processor.
Blend thoroughly until mixture combines and becomes smooth.
This step will also help release the seeds from any pulp that has not cooked down.
In separate bowl, strain out fig seeds.
Add 1 teaspoon vanilla, combine well to fig balsamic reduction.
This glaze is VERY concentrated.
Use about 1 teaspoon at a time or to taste.

Little House Midtown
2351 Airport Blvd.
10:30a.m.- 2:30p.m.
5p.m. – 9 p.m.
(251) 447-2623

Recipe: Homemade Gyros and Tzatziki

Homemade Gyros and Tzatziki
Recipe Type: Main
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 20 mins
Serves: 6-8
  • 1 pound lean ground beef
  • 1 pound ground lamb
  • 1 egg, beaten
  • 1 small onion
  • 2 cloves crushed garlic
  • 1 TBL Greek seasoning
  • 1 TBL chopped parsley
  • 2 TBL olive oil
  • 1 lemon
  • 6-8 pita breads
  • 1 cup sour cream
  • 1 cup Greek yogurt
  • 1 small cucumber, grated or finely diced
  • Salt & pepper to taste
  • 1 tomato, diced
  • 1 cup feta cheese
  1. In a large bowl combine beef, lamb, egg, half the onion (grated), garlic, olive oil Greek seasoning, parsley and the zest of the lemon. Mix thoroughly and place into a standard loaf pan. Bake, uncovered, at 350° for 70 minutes for well done, 60 for medium well and 45-50 for medium.
  2. In a smaller bowl combine the sour cream, yogurt, juice of half the lemon and salt and pepper to taste. Refrigerate until ready to serve.
  3. In a hot skillet briefly toast the pita bread until warm and pliable. Slice the meat loaf and place into a pita. Dress with tzatziki, diced tomato and slices of the remaining half onion. Sprinkle with feta then fold and eat.

Recipe: Steak & Mushroom and Clams Casino Pizzas

Stuart joins Joe, Cherish and the gang at Studio 10 to make a pair of incredible pizzas – Steak and Mushroom Pizza and Clams Casino Pizza.


Steak & Mushroom and Clams Casino Pizzas
Recipe Type: Entree
Author: Stuart Reb Donald
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 3-4

  • 1 Naan or ready-made pizza crust
  • 2-3 TBL olive oil
  • 1 can chopped clams, drained
  • 4 ounces shredded mozzarella cheese
  • 2 TBL bacon bits
  • Course Kosher salt to taste

  • 1 Naan or ready-made pizza crust
  • 2-3 TBL ready mushroom gravy
  • 4-5 cooked sliced steak, ready-made is fine
  • 4 ounces shredded cheddar cheese
  • 1 can mushrooms
  • Course Kosher salt to taste

  • Preheat oven to 425 degrees F (200 degrees C).
  • Spread olive oil across the face of the pizza crust (Naan).
  • Spread a generous amount of chopped clams across the crust.
  • Layer on the cheese.
  • Sprinkle with bacon bits.
  • Bake in the oven for 5 – 10 minutes, or until the cheese is bubbling and the crust is toasty on the bottom.
  • Finish with a sprinkle of salt then slice and eat.

  • Preheat oven to 425 degrees F (200 degrees C).
  • Spread mushroom gravy across the face of the pizza crust (Naan).
  • Spread a generous amount of steak across the crust.
  • Spread a generous amount of mushrooms across the crust.
  • Layer on the cheese.
  • Bake in the oven for 5 – 10 minutes, or until the cheese is bubbling and the crust is toasty on the bottom.
  • Finish with a sprinkle of salt then slice and eat.

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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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