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 your Super Bowl recipes from tailgating expert Jimmy Shotwell:
Maryland Crab Dip
2 (8 ounce) package cream cheese, softened
1 cup sour cream
3 tablespoons mayonnaise
3 tablespoons lemon juice
4 teaspoons Worcestershire sauce
2 teaspoon dry mustard
garlic powder to taste
1 cup shredded Cheddar cheese
1 ½ lb of fresh crab meat or 3-4 cans crabmeat
2 teaspoons hot sauce
Old Bay Seasoning to taste
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 quart baking dish.
2. In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning.
3. Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.
CRAB LOUIE (or LOUIS) SALAD
2 pint mayonnaise
1 pint tomato ketchup
3/4 cup sweet relish
3/4 cup chopped black olives
5 hard-boiled eggs, chopped or sliced
Crab Louie Salad:
2 head iceberg lettuce, chopped
16-24 ounces fresh picked Dungeness crabmeat
2 avocado, peeled, pitted, and sliced lengthwise thinly
4 tomatoes, quartered
1 pound asparagus spears, cooked.
To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs. Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing
CARNIVAL CRAWFISH DIP
2/3 cup butter
2 bunch green onions, sliced (about 1 cup)
2 small green bell pepper, diced
2 (1-lb.) package frozen cooked, peeled crawfish tails, hawed and undrained
6 garlic cloves, minced
2 (4-oz.) jar diced pimiento, drained
4 teaspoons Creole seasoning
3 (8-oz.) package cream cheese, softened
Melt butter in a Dutch oven or large pot over medium heat; add green onions and bell pepper. Cook, stirring occasionally, until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10-15 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly.