Thursday, December 23, 2010
Wednesday, December 22, 2010
Since you've been so nice this year...Santa has a special treat for you, provided that you can answer a few simple trivia questions. All correct answers will be entered in a drawing for a holiday prize pack valued at more than $200 which takes place tomorrow on MidDay. Come on, you know it's worth it. So put on your thinking caps... and go back to the very first time KATV started featuring Pam"s Picks. Here you go...
1) What year is the Pam's Picks restaurant segment entering: 2, 3, 5 or 7?
2) What was the first restaurant featured: Izzy's, Fantanstic China, 1620 or Big Whiskey's?
3) In which news program does Pam's Picks air (OK, so at least one of these is fairly easy :) ): MidDay, 6pm, 5 pm or Good Morning Arkansas?
Answer these questions correctly and you could be enjoying a meal at the Pantry along with some other restaurant goodies.......leave your answers here or on Facebook.
Saturday, December 18, 2010
Special thanks to all who continue to watch and participate each week. We'll have a nice give away in honor of Christmas and New Year's Eve coming up... so be sure to tune in!!!!
Until Next Time,
Wednesday, December 15, 2010
Answer the question below for a chance to win a gift certificate to Flying Burger in Magnolia and leave your contact information. Only your name will be published on this site. All correct entries are eligible for a drawing that takes place tomorrow on MidDay.
How many restaurants has owner Robert Smith opened over the course of his career?
By the way, Flying Burger is opening a restaurant in El Dorado in April. Stay tuned......
Wednesday, December 8, 2010
How many varieties of wine does Lulav carry?
By the way, Lulav gets its name from its original chef who offered a Kosher menu. The name basicially means the harvest. But owner Matt Lile likes to refer to it as meaning good food - good times.!
Lulav is open for breakfast and lunch five days a week; dinner seven days a week. Price Range: $10-30 plus. Fresh fish flown in daily, wine dinners offered regularly and wine tastings on Wednesday - 8 for $8.
Limo service available for about $10 pp.
Inside the historic Mathis Building; 220 W. 6th
Saturday, December 4, 2010
Wednesday, December 1, 2010
Answer the question below for a chance to win meal for two to The Great American Grill, NLR and leave your contact information. Only your name will be published on this site. All correct entries are eligible for a drawing that takes place tomorrow on MidDay.
Name the local restaurants where Chef Ed House worked prior to The Great American Grill.
Wednesday, November 24, 2010
Wednesday, November 17, 2010
Want to try some?
Answer the Trivia question below for your chance to win lunch-for-two to Grider Field Airport Restaurant, 709 Hangar Row, off Highway 65 in Pine Bluff and leave your contact information. Only your name will be published on this site. All correct entries are eligible for a drawing that takes place tomorrow on MidDay.
What does cold-dipping mean for the cooks at Grider and on what item is this technique used?
Saturday, November 13, 2010
1/2 stick butter
4 T flour
1 t paprika
1 t chili powder
1 t ketchup
1/2 t dry mustard
1/2 t cumin
1/2 t pepper sauce
2 cups milk
1/2 lb Velveeta cheese
1/2 t red pepper
1/2 t garlic powder
Melt butter in a sauce pan then mix in flour; cook 1 minute until paste-like.
Add in paprika - pepper sauce ingredients; mix thoroughly.
Add in rest of the ingredients; cook together until thick; stir constantly so it does not burn.
Submitted by Ellen Busch - Winner Selected by Cantina Laredo
2 tablespoons vegetable oil
1 cup chopped yellow onion
1 teaspoon Mexican chili powder
1 cup chopped seeded tomato
2 teaspoons minced garlic
8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)
8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)
1 10 oz cup canned, chopped mild or hot green chiles
3 tablespoons sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon ground white pepper
1/4 teaspoon salt
Heat the vegetable oil in a medium saucepan over medium heat until hot.
Add the onion and chili powder and cook, stirring, until soft.
Stir in the tomato and garlic and cook, stirring, for another 2 minutes.
Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes.
Stir in the sour cream, cilantro, white pepper, and salt.
Serve with your favorite tortilla chips.
Submitted by Lynann Papan
6 8-oz blocks of cream cheese
8 oz of shredded Monterey jack cheese
2 cans Rotel
1 lb of spicy ground sausage
1 lb of regular ground sausage
(Sometimes I use taco meat instead of sausage.)
Brown the sausage. Add the cheeses and melt. Add the Rotel. Heat for 20 minutes or so. Serve with tortilla chips. It is YUMMY!
Submitted by Tommie Parker
Monterey Jack cheese-2cups shredded
Chedder Cheese- 1 cup shredded
1teaspoon oregano(I like more)
1teaspoon cumin (I like more)
1/2 teaspoon paprika
1pepper-chopped (your choice of pepper)
1tablespoon olive oil
1 tablespoon unsalted butter
1/2 teaspoon basil
1 cup diced tomatoes in juice (16 oz)
Melt butter & oil in large pan, low-medium heat, add the garlic, pepper,add the tomatoes, herbs, cheeses. Heat slowly, melt & mix ingredients. Top with chopped tomatoes, shallots, capers & sunflower seeds. Serve with favorite chips, crackers, tortillas.
Submitted by Kevin Hamman
1/2 stick butter
4 Tbsp flour
1 tsp paprika
1 tsp chili powder
1 tsp cumin powder
1 tsp pepper sauce
1 tsp cayenne pepper
1/2 tsp garlic
1 Tbsp ketchup
dash of tabasco sauce
2 cups milk
1/2 pound American Cheese
Melt the butter and then mix in flour. Add remaining ingredients and mix then add cheese and melt. Enjoy!
Submitted by Elizabeth Kellett
1 lb Velvetta cheese chopped into small squares 1can Rotel 1can Rotel blended in a blender to juice consistency Cumin powder to taste
In a large bowl mix first 3 ingredients together and microwave 3-4 minutes at a time stirring in between. Melt completely and add cumin powder to taste. Stir well and serve hot with tortilla chips. Yum
Simple but a family favorite.
Submitted by Mitch
2 cans of rotel
1 packet of dry taco seasoning
1 block of mexican velveeta cheese
1/2 pound of hamburger meat
Slice cheese into cubes. Combine the 2 cans of rotel (with juice for extra kick) with the cheese in a microwaveable bowl. Microwave the cheese/rotel mixture for 2 minutes, then stir. Repeat the process until cheese is all melted. Brown hamburger meat and drain grease. Add in the dry taco seasoning along with a half cup of water. Place the cooked seasoned hamburger meat in the melted cheese. Done!
*Diced habaneros can be added to the dip to give it a super kick!
Wednesday, November 10, 2010
Ok... because the prize is so generous this week - sorry guys, gotta make you work a little harder for it. Here's the deal...please shoot me (written) your best queso recipe (cheese dip).... and the experts at Cantina Laredo will pick the winner. Just leave the written recipe in the comment box at the bottom of this blog or you can email it to me: email@example.com. Believe you me, it will be worth it - $100 gift certificate. You can eat a whole lot of fajitas for that amount. :) Ok... get typing. Winner will be announced on MidDay Show as soon as winning recipe is selected. Bon Appetit!
Thursday, November 4, 2010
Wednesday, November 3, 2010
Want to try some?
Answer the Trivia question below for your chanceto win a meal for two to B-Side Restaurant in the Market Place Shopping Center, 11121 North Rodney Parham, Little Rock (Next door to Lilly's Dim Sum) and leave your contact information. Only your name will be published on this site. All correct entries are eligible for a drawing that takes place tomorrow on MidDay.
B-side does something different to its grits - what is it?
Monday, November 1, 2010
Wednesday, October 27, 2010
Wednesday, October 20, 2010
What does Darla Huie call her winning cheese dip?
Tuesday, October 19, 2010
I'm linking a special visit by a Chef for whom I have much admiration to the blog. If you're ever in the Northwest Arkansas area, specifically, Johnson - just north of Fayetteville, you must visit James at the Mill. I promise you will have an unforgettable experience... one that will have you planning your next trip back. Chef Miles James is the Executive Chef/Owner.
Look for link below and to the right - under KATVPam
I apologize for just getting this posted but Trish Matthews of Mabelvale won the gift certificate to Skeeter and Millies in Sheridan. Her name was pulled on MidDay last Thursday after she correctly answered the trivia question: Of the two, who was famous and why - Skeeter or Millie? The correct answer: George 'Skeeter" Dickey - he and his Hall of Famer brother, Bill Dickey, were professional baseball players.
All correct answers are entered in a drawing.
Thanks for to all for taking the time to leave a post. Your chance to win this week!!! It's another good one, so you'll want to tune in.
Meantime, if you have a spot in your 'neck o' the woods' you want to recommend, please leave me a note. I check the blog, Facebook and Twitter.
Also, since it's getting cooler outside - if you've got a great chili recipe you want to share - leave it here and we'll post it.
Thanks and see you during Pam's Picks, tomorrow on Live at Five!
Thursday, October 14, 2010
Wednesday, October 13, 2010
Of the two, Skeeter and Millie, who is famous and why?
Sunday, October 10, 2010
October 24, 2010
12:00 - 3:00
Statehouse Convention Center
$20 for adults ($25 at the door)
$10 for children 6 – 12
Saturday, October 9, 2010
72nd Annual Arkansas State Fair, October 8-17, 2010
Everything imaginable and perhaps not imaginable on the menu at the State Fair this year. From fried alligator to fried sausage on a stick wrapped with a potato, fried Hershey's Kisses and fried peanut butter cups - fried onions, fried mushrooms, fried pickles, fried zucchini - need I say more. What got my goat, literally was the goat served in a wrap, like a pita goat. And barbecued rabbit. Safe to say not many have experienced that delicacy before. Wash any of that down with Hillbilly Hollow or Hollerin' (wasn't quite sure) Juice.
If that seems a little untamed for your taste buds, you can always revert to the old standards, smoked turkey legs, corn dogs, cotton candy and candy apples. Don't know if my friends are back in the Hall of Industry this year. But if you must do a candy or caramel apple - you must check them out. Not cheap but crisp delicious Granny Smith apples served whole or sliced, dipped in nuts or not. I would save all my calories just to indulge in one of those at least one time a year.
My personal menu usually consists of a polish sausage sandwich, roasted corn on the cob and a caramel apple - I'm good after that. And a few laps around the fairgrounds help work off the extra lbs. or at least that's what I tell myself.
I highly recommend checking out the newest exhibit (free with admission) - the museum which chronicles the history of the fair and features some pretty interesting photos from yesteryear, like the one of President Roosevelt at the Hot Springs location in 1910. I'm told he stopped in following a game hunt. You can also see a photo of the gentleman for whom the coliseum is named as well as a photo of the building itself when it did not have a roof.
Organizers are hoping fairgoers will take advantage of free admission and parking during the weekday, from 11 am to 1 pm, so can visit and have lunch.
Wednesday, October 6, 2010
Wednesday, September 29, 2010
Trivia Question: Who is the founder of TCBY? (Click on Pencil below to Post Answer)
Jessica sent the following email after her visit at Bar Louie:
Pam,I want to thank you again for allowing me to dine at Bar Louie "on the house." Me and my husband dined there on Sunday afternoon. We really enjoyed it. I had the Big Louie breakfast which was really good. It came with scrambled eggs, bacon, tater tots and pancakes. I especially liked the complimentary doughnut holes and bloody mary!We had a fried shrimp appetizer. The shrimp was great, but the sauces that were served with them weren't very good (in my opinion.) They were all either too hot, or had a weird "twang." My husband had a Big Louie cheeseburger, and he really liked it. My husband liked it so much he wanted to eat there again yesterday! The service and the management was very friendly. The restaurant wasn't very busy around 1 when we went, so we did not have to wait very long for anything. The only downside to our visit was the fact that we were sat right next to the kitchen, so we could hear the employees yelling at each other (there were a few profanities thrown in there.) Other than that, everything was great. We will definitely be back, but we will sit somewhere different next time.Thanks Again!Jessica O'Baugh
Thursday, September 23, 2010
Wednesday, September 22, 2010
Answer the question below for a chance to win lunch for two to 4square Deli at 405 President Clinton Avenue (Across the street from the River Market shops) and leave your contact information. Only your name will be published on this site. All correct entries are eligible for a drawing that takes place tomorrow on MidDay.
What dish does Rashimi Jain say they eat for breakfast in her native India?
Wednesday, September 15, 2010
Tuesday, September 14, 2010
Monday, September 13, 2010
NORTH LITTLE ROCK JIMMY JOHN’S SANDWICH SHOPS CELEBRATES GRAND OPENING
Four-Hour Event Includes $1.00 Sandwiches
WHAT: Jimmy John’s Sandwich Shops is celebrating its North Little Rock location by throwing a grand opening celebration. During the event, Jimmy John’s will be selling their delicious sandwiches for $1.00!
WHEN: Thursday, September 16
11:00 a.m. to 3:00 p.m.
WHERE: 4120 E. McCain Blvd.,
North Little Rock, AR 72117
WHY: Who wouldn’t want a Jimmy John’s freaky fast, freaky fresh sandwich for only $1.00?!? But don’t be greedy—only one $1.00 sandwich per customer. Don’t be late either. This four-hour event will be over before you know it.
INFO: Jimmy John's Gourmet Sandwich Shops was founded in 1983 by 19-year-old Jimmy John Liautaud in a converted garage in Charleston, Ill. Since its inception, the company has grown to over 1,000 corporate and franchised locations in 38 states throughout the U.S. The company is known for its obsession with fresh, quality products and high-speed execution. For more information, visit http://www.jimmyjohns.com/ or contact the store at 501.945.9500.
Saturday, September 11, 2010
all things fried - chicken fingers, mini turkey corn dogs, nachos - and it was the first time I'd ever seen the jalapenos grilled - cheese dip and salsa, to name a few.
Wednesday, September 8, 2010
Monday, September 6, 2010
The Asian Glazed salmon is my favorite for a light option- grilled salmon, rice and steamed broccoli. And I love the thick cut, made in-house potato chips, referred to as cactus cuts. I didn't try desserts, usually too full, but I've heard the unique cheesecake offering is the bomb!
Check out Boston's Facebook page for specials - become a fan and you're eligible for other discounts. In honor of the kick-off to football season, Boston's is running a rib special, called "Rib Ragious" featuring 4 kinds of ribs. Kid's menu available. Price Range $6-18. On-site parking. Hours: Monday - Saturday 11 am - midnight; Sunday - 11 am - 10 pm. Business delivery only - Limited area. Catering available. 3201 Bankhead Drive (Airport Holiday Inn) (501) 235-2000