Chef of the Month Recipes

Chef of the Month

Baton Rouge Epicurian Society
 Presents: Fête Rouge

http://www.bresbr.com

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Recipes

  • Chef of the Month - Dry Rub Brisket & Sweet Corn Casserole Play Video

    September 1, 2010

    Cou-yon's Cajun Bar-B-Q in Port Allen kick off Septemeber with a dish just in time for the start of football season. Dry Rub Combination of chili powder, salt, pepper, garlic powder, cumin, red pepper, and a couple of special secrets Cou-yon's Sweet Corn Casserole: 4 cups of sweet kernel corn... more »
  • Chef of the Month - Sweet Basil Seafood with Smoked Salmon Play Video

    August 25, 2010

    2 oz Jumbo Crab Meat 2 oz Cooked 41/50 Shrimp 1 1/2 oz Smoked Salmon 1 oz Remoulade 1 oz Lemon Vinaigrette 1 Tsp Parsley 3 large leafs Sweet Basil Julienned To taste Old Bay 2 each Taro Chips 1 1/2oz Olive Oil Salt and Pepper 1/2 oz Fine Chopped... more »
  • Louis Miller answers gardening stumpers Play Video

    August 19, 2010

    Garden expert Louis Miller stops by the WBRZ studios on Thursday. He has all the answers to your summertime gardening stumpers. more »
  • Chef of the Month - Shrimp Beauregard Play Video

    August 18, 2010

    Pink Peppercorn Buttered Shrimp 3 dozen 10/15 or large peeled shrimp (tail on) 1 lb whole unsalted butter 1 cup shallots (minced) 4 Tbsp garlic (minced) ½ cup pink peppercorns (coarsely ground) ½ cup lemon juice (fresh squeezed) ½ cup dry sherry 4 tsp iodized salt 2 tsp ground white... more »
  • Chef of the Month - Poached Pear Play Video

    August 11, 2010

    Ingredients: 4 medium Pears, peeled 3 cup Red wine 1/2 cup Sugar 1 Cinnamon Stick 1 Tablespoon Brandy (optional) Place all ingredients (except brandy if used) in a small saucepan. Simmer the pears until just soft, about 15 minutes. Remove the pears with a slotted spoon. Place in a bowl... more »
  • Fun Food Recipes for Kids

    August 3, 2010

    Here are a few recipes for your kids, that are not only healthy, but also fun to make: 1. PEANUT BUTTER & BLUEBERRIES - 1/4 C peanut butter - 2T blueberry pure fruit spread - 1/2 tsp maple syrup - 1/2 tsp vanilla extract - 1 C fresh blueberries... more »
  • Chef of the Month - Steak Danielle Play Video

    July 28, 2010

    8-10 oz. beef or pork fillet 2 oz Marchan di Vin 1-1/2 T Bernaise or Hollandaise sauce 1-2 oz. crabmeat 3-4 asparagus spears Cook fillet to desired taste. On a plate, place Marchan di Vin and place fillet on top. Top steak with Bernaise and crabmeat. Place cooked asparagus spears... more »
  • Chef of the Month - Crab Cake Divinity Play Video

    July 21, 2010

    2 - 4oz crab cakes 1/2 oz. crawfish tails 1/2 oz. cooked shrimp 4 T spicy mayo 4-6 oz lemon beurre blanc 1/2 oz lump crab meat Cook crab cakes until golden brown. Spread 2 tablespoons of spicy mayo onto a plate. Place one crab cake onto mayo. Spread remaining... more »
  • Chef of the Month - Seafood Pomadora Play Video

    July 7, 2010

    2 oz. crawfish tails 2 oz. shrimp 2 T butter 2 T roasted garlic, chopped 1 T green onions, chopped 4 oz. mushrooms, sliced 8 oz. chopped stewed tomatoes 1 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. crushed red pepper 8 oz. cooked pasta 2 oz. vodka In... more »
  • Chef of the Month - Heidelberg Salad Play Video

    June 30, 2010

    Citrus Vinaigrette Dressing 4.5 0z of Italian Dressing Mix Orange juice (24 oz) Ruby Red Grape Fruit Juice (10oz) Lemon Juice (4 oz) Red Wine Vinegar (10 oz) 1 ½ ounces of fresh basil ½ ounce of Tarragon 1 ounce of Tabasco Blend all above ingredients and incorporate oil with... more »
  • Chef of the Month - Salmon Rouge Play Video

    June 23, 2010

    Salmon Rouge (4) 8-9oz skinless salmon filets with preferred *seasoning *Tony's, Season All, Mrs. Dash 3 tablespoon oil for saute (olive, peanut, or vegetable) Herbed Pasta 4 Cups Angel Hair pasta or preferred cooked pasta (12) Peeled and deveined large shrimp 1 tablespoon olive oil for saute 1 tablespoon lemon... more »
  • Chef of the Month - Fresh Catfish with Grapefruit Buerre Blanc Play Video

    June 16, 2010

    4 catfish fillets Salt & Pepper or Preferred Seasoning Flour for dusting 3 tablespoons oil Saute for 4 minutes on each side at med - medium high heat. Sauce 3 diced shallots 1 tablespoon garlic 1 ½ cups of Ruby Red Grapefruit Juice ½ cup white wine 1 Teaspoon whole... more »
  • Chef of the Month - Chicken Anglaise Play Video

    June 9, 2010

    4 - 6 ounce boneless/skinless chicken breast Breading Mixture 2 cups of bread crumbs 1 T granulated garlic 1 T paprika 2 T dried basil leaves 2 eggs beaten with ¼ cup of olive oil Cover chicken with egg/olive oil mixture, then breading mixture, and sauté in olive oil until... more »

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