Forrest Goodman joined 600WREC in 2006, but has been in radio for over 20 years. He was born in Memphis and has lived in or near the city most of his life. Forrest is also part of the Memphis Tigers football and basketball broadcasts. He enjoys camping, fishing and is quite fluent in speaking "Seinfeldian."
E-mail Forrest or follow Forrest on Twitter
Steve Butler was born and raised in Baltimore, but thinks of himself as a Memphian. He arrived in April 1977. A few months later, Elvis died and things "just ain’t been the same since." The reason Steve came to Memphis thirty-some years ago was....to work at WREC!
He worked on the morning show for two years and then on to mornings at WRVR for 25 years. He had a brief career in real estate, but after about a year, realized working in an industry that used terms like "amortization" and "multi-dwelling unit" was not for him.
He returned to WREC in February of 2006. Now he produces Memphis Morning News, does a little entertainment news, and tries to keep his pet circus monkey from destroying the studio.
When she's not getting up before dawn to deliver the latest headlines on Memphis Morning News, this Starbucks-swilling knitter can be found volunteering at her children's schools, or in a bookstore. She's a proud Southerner from North Mississippi who's waiting for her cape with the big "S" to come back from the cleaners.
E-mail Tonya or follow Tonya on Twitter
Here's the tailgate menu from Jimmy Shotwell:
Chicken and Scallion Quesadillas
¼ cup freshly squeezed lemon juice
¼ cup extra-virgin olive oil
4 boneless chicken breasts
Coarse salt and freshly ground black pepper
4 ten-inch flour tortillas
½ cup scallions, green parts only, thinly sliced
1 cup freshly grated cheddar cheese
8 cherry tomatoes, halved
1 tablespoon finely chopped fresh cilantro
In a shallow dish, combine lemon juice and olive oil. Season chicken breasts with salt and pepper, and add to marinade. Marinate chicken for at least 1 hour.
Prepare a charcoal grill, arranging the coals for direct cooking. The coals should be moderately hot. Remove chicken from marinade. Grill chicken for about 5 to 7 minutes on each side, or until the chicken is cooked through. Remove chicken from grill and let stand for 5 minutes before slicing into 1-inch pieces.
Brush one side of a tortilla with olive oil. Place the tortilla, oil side down, on a plate. Sprinkle the tortilla with 1/2 cup cheese. Top with half the scallions and cherry tomatoes, chicken and cilantro. Season to taste with salt and pepper. Top with another tortilla, and carefully slide the quesadilla onto the grill. Brush the top of the tortilla with olive oil. When the underside of the tortilla is brown, flip over and grill opposite side. Remove from the grill, cut the quesadilla into wedges and serve. Repeat with remaining tortillas and filling ingredients.
3 slices bacon
8 large eggs
1/3 cup mayonnaise
2 tablespoons finely shredded cheddar cheese
1 teaspoon prepared mustard
Salt and pepper
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water
In an 8- to 10-inch frying pan over medium-high heat, cook bacon, until browned on both sides and crisp. When cool enough to handle, crumble bacon.
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, cheddar cheese, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours
2 packages of White Button Mushrooms
1/3 pound Hot Pork Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine
8 ounces, weight Cream Cheese
1 whole Egg Yolk
3/4 cups Parmesan Cheese, Grated
Salt And Pepper, to taste
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Place in a pre-oiled half pan. Then place on indirect heat on the grill for apox 20-25 minutes.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.