Samford University Bulldogs for Biodiversity Fry-Down Team

Samford University "WOWed" the Birmingham community with their crowd-winning entry. As the 2019 Crowd Favorite Winner and 2020 Team of Distinction in the Most Creative category, you won't wanna miss out on learning their secret to a winning dish.

Learn their family recipes for Broiled Cod, Crabless Vegan Crabcakes, Bread Pudding with a Sweet Lemon Glaze and Blueberries, and Creamy Garlic Parmesan Risotto.

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Team Members:

Dr Anthony Overton  Dr. Anthony Overton

Lisa Overton Lisa Overton

Zach Overton

Alex Overton Alex Overton

Lee Overton Lee Overton


Here are the recipes for our menu:



Broiled Cod

4 tablespoons unsalted butter

4 garlic cloves, finely grated or minced

1 ½ teaspoons grated ginger

¼ teaspoon of your favorite fish seasoning

¾ teaspoon finely grated lemon zest

Ground black pepper, to taste

4 (6-ounce) Cod fillets

Fresh lemon juice, for serving


Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.


Creamy Garlic Parmesan Risotto

Begin by heating your stock and keeping it warm.

Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).

Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.

Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).

Add the wine and stir until it is absorbed.

Add 1 ladle full of the stock and stir until it absorbs.

Repeat this until you have used almost all of the stock- it should take about 17-25 minutes.

When you add the last ladle of broth, also add the parsley, but only let the broth absorb halfway and then add your cheese.

Let it absorb until it is creamy and thick, but not soupy.

Serve, adding extra parmesan if desired.


Bread Pudding:

2 cups milk

¼ cup butter

2 eggs, slightly beaten

½ cup sugar

1teaspoon ground cinnamon or nutmeg

¼ teaspoon salt

6 cups Brioche soft bread cubes (about 6 slices bread)

½ cup Whipping (heavy) cream, if desired



Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.

In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.

Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.


Crabless Cakes

2 TBS olive oil

Canola oil, for frying

2 - 14 oz cans whole hearts of palm, drained

1 green onion, minced (white part included)

? cup red bell pepper, diced

1 shallot, diced

2-3 garlic cloves, minced

1 TBS Old Bay seasoning

1 tsp Slap Ya Mama seasoning (hot), optional

1½ cups panko bread crumbs

1 cup unsweetened, unflavored almond milk

1 cup flour, divided



In a saute pan on medium heat, add 2 tablespoons olive oil

Once the oil is hot, add shallot. Saute for one minute. Add hearts of palm and begin to mash with a potato masher or the back of a fork. Cook mashed hearts of palm on medium heat for about 2-3 minutes

Add green onion, bell pepper, garlic, Old Bay, and Slap Ya Mama seasoning. Mix to combine. Cook for an additional 3-5 minutes

Remove mixture from heat and let cool about 10-15 minutes

Once the mixture is cool enough to handle, add ¼ cup flour and mix to combine thoroughly

With ¼ cup of the crabless mixture, form crabless cakes with your hands

Transfer the crabless cakes to a parchment paper lined tray

Once you have formed all your crabless cakes, set them in the freezer to solidify just a bit, about 15-20 minutes

While you're crabless cakes are in the freezer, set up your dredge and frying stations

In a shallow bowl, add flour. In another, add almond milk. In a third shallow bowl, add panko bread crumbs

Once you're crabless cakes have solidified in the freezer for a few minutes, you can begin to bread them

Place each crabless cake in the flour, then the almond milk, then the panko bread crumbs. Be sure to coat each cake evenly and thoroughly with each coating. Continue until all the crab;ess cakes are coated

In a frying pan on medium-high heat, add enough canola oil to cover an inch of the pan from the bottom

Once the oil is at 325 degree F, fry each crabless cake for about 6-8 minutes or until golden brown and crispy, flipping halfway through.

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