Forget everyday salmon. Chef Scott tells us how to make Red Snapper with a coconut marinade.
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Chef Scott / On-Air
Chef Scott: Grilling a Mother’s Day Feast
Get ready for Mother’s Day grilling with an inexpensive steak that tastes like a filet, and a taste of Polynesian for the side dishes
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Chef Scott
Chef Scott: Ham, Cheese and Apple sandwich
Grilled ham and cheese. The name says it all. But how about a twist for your midday lunch?
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Chef Scott / On-Air
Chef Scott: Go Italian with Osso Buco
Chef Scott takes a usually tough piece of beef and turns it into something you can make in your kitchen
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Chef Scott
Chef Scott: Saute’d Chicken Livers
Stopping complaining about liver! Chef Scott has a simple recipe that may change your mind about the inexpensive meal.
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Chef Scott / On-Air
Chef Scott: Blackened Sea Bass
Chef Scott says you can spice up your options by blackening sea bass!
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Chef Scott / On-Air
CHEF SCOTT: Easter Ham with Local Flavor
Chef Brad Scott takes Boetje’s Mustard to your Easter dinner table with a unique ham glaze
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Chef Scott
Chef Scott: Red Thai Curry Chicken
Why order take-out when you can make a Chinese dish at home? Chef Scott brings together a mixture of flavors…
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Chef Scott / On-Air
Chef Scott: Bringing Back “Steak Velie”
Chef Scott brings back a Quad City restaurant’s signature dish and asks if you have a favorite
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Chef Scott / On-Air
Chef Scott: Polynesian Porterhouse Pork Chop
Chef Brad Scott makes a huge stuffed Porterhouse Pork Chop and shares his favorite marinade that’s easy to make
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Chef Scott / On-Air
Chef Brad Scott: Lobster Rigatoni
Make a lobster dinner go further for less and still have an elegant Valentine’s Day meal
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Chef Scott / On-Air
Chef Scott: Winter Ribs for the Game
Chef Brad Scott says you can make ribs without spending a lot of time outside at the grill
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Chef Scott / On-Air
Chef Scott: Giving Leftovers a Wrap
Chef Brad Scott says it’s time to transform some simple leftovers into Sirloin Wraps
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