WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2014, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Wed, 27 Aug 2014 21:08:13 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 ICYMI: Unique Cuisine Catering's Donut Pie http://www.wbrz.com/news/icymi-unique-cuisine-catering-s-donut-pie/ http://www.wbrz.com/news/icymi-unique-cuisine-catering-s-donut-pie/ Recipes Tue, 26 Aug 2014 6:13:07 AM Hunter Robinson ICYMI: Unique Cuisine Catering's Donut Pie

BATON ROUGE - You can enjoy some delicious food for a great cause at the Capital Chef's Showcase. It's all to benefit Cancer Services of Baton Rouge.

The event is Thursday, September 4th at the Baton Rouge River Center. Doors open at 6:30 p.m. You can find more information the Cancer Services of Baton Rouge website.

2une In's Josh Eachus previewed the showcase by whipping up some Unique Cuisine Catering's declicious Doughnut Pie. You can find the recipe here:

2 dozen glazed cake donut holes
1 refrigerated pie crust, room temperature
1 stick butter, melted
¼ cup brown sugar
Pinch cinnamon
Pinch nutmeg
2 eggs, beaten
3 tsp vanilla extract, divided
4 cups powdered sugar
1 Tbsp milk

Preheat oven to 350 degrees F. Lightly spray a 9" pie plate with cooking spray. Press the pie crust gently into the pan and crimp the edges as desired.
Halve the donut holes and fill the pie crust with the donut holes in an even layer; set aside. Meanwhile, in a medium bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, eggs and ONE teaspoon of the vanilla. Pour the mixture evenly over the donut holes to coat.
Bake the pie for approximately 30-35 minutes or until golden brown and bubbly. I highly recommend using a pie shield or tenting the crust of the pie to prevent burning and overbaking too quickly. Allow the pie to cool completely.
In a medium bowl, combine the remaining two teaspoons of vanilla, powdered sugar and milk; vigorously stir to combine. Drizzle the icing on top of the pie and immediately garnish with sprinkles. Cut into slices and serve room temperature or warmed up.


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Southwestern-inspired quinoa http://www.wbrz.com/news/southwestern-inspired-quinoa/ http://www.wbrz.com/news/southwestern-inspired-quinoa/ Recipes Wed, 20 Aug 2014 3:11:28 PM Brock Sues Southwestern-inspired quinoa

BATON ROUGE - Health-conscious twins and LSU grads, Christina and Catherine Mahtook, visited our first evening broadcast on Wednesday with recipes from a cookbook of healthy recipes that was inspired by their mother's battle with breast cancer. Thanks to modern medicine, plenty of support and a plant-based diet, their mother is still going strong, feeling better than ever and her daughters wanted to channel those life-improving recipes into an "e-cookbook".

The recipes are meatless, dairy-free and easy to follow which means you can maintain a healthy diet while still keeping up with a demanding schedule. By sticking to the diet contained within, their mother's joint pain diminished and, by joining her in adopting the diet, the girls found they felt better than ever. They began experimenting in earnest with the recipes after they completed a month long plant-based diet challenge and the results are contained in this new, downloadable cookbook.

Check out the recipe below to sample the healthy, but delicious, recipes contained in their cookbook from the heart:

Southwestern Quinoa Recipe


  • 2 cups of uncooked Quinoa
  • 1 can of organic black beans
  • 1 can of organic corn
  • 1 can of diced tomatoes with green chilies
  • 1 handful of cilantro (more if desired) 
  • 1 avocado
  • 1 tablespoon of Sriracha (more if desired)
  • Chili powder
  • Cayenne
  • Sea salt and black pepper
  • Cumin
  • Juice from 1 large lime
  1. Cook quinoa: rinse the quinoa well under cold water and drain. Rise using a fine mesh strainer unless you purchase the pre-rinsed quinoa
  2. Put the rinsed quinoa into a saucepan and add water. The quinoa to water ratio is 1:2. In other words, use 2 cups of water for every one cup of quinoa. You can adjust the amount of water based on the texture you desire for your quinoa. Obviously, the less water, the more rice-like or crunchier texture you will get.
  3. Cover and bring to a boil. Immediately after it starts to boil, turn the heat down to a simmer. Simmer for 10-15 minutes. You'll know the quinoa is done cooking when all the water is soaked up. Make sure there is no excess water at the bottom of the pan. Fluff quinoa with a fork.
  4. In a rice cooker, put rinsed quinoa into rice cooker and add necessary amount of water (remember: quinoa to water ratio is 1:2). Turn on rice cooker and let cook for about 15 minutes. Very simple! This is definitely our preferred method.
  5. Mix all ingredients with cooked quinoa. Serve immediately or refrigerate. Great as a side dish, dip, taco filling or stuffing.

To get your hands on a digital copy of the cooked called "Get Real with Twinatics", visit their website at twinatics.com. The direct link to the e-book can be reached by clicking here. For watching the segment, you have the added benefit of getting a 20-percent discount off the download. If you saw the live broadcast or just viewed the web video, Christina and Catherine would like to let you know that they are extending the promo code period through SUNDAY Aug, 28.

The promo code to enter at purchase for the 20-percent discount is: WBRZ

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Houmas House Plantation's Tahini Grouper with Couscous Salad http://www.wbrz.com/news/houmas-house-plantation-s-tahini-grouper-with-couscous-salad/ http://www.wbrz.com/news/houmas-house-plantation-s-tahini-grouper-with-couscous-salad/ Recipes Wed, 20 Aug 2014 7:42:33 AM Hunter Robinson Houmas House Plantation's Tahini Grouper with Couscous Salad

BATON ROUGE - Fete Baton Rouge is now less than two weeks away. Many of Louisiana's top chefs will come together for a night of fine food, wine and celebration.

Chef Jeremy Langlois from Houmas House and Brian Dykes with Bin 77 and the Epicurean society joined John Pastorek in the 2une In kitchen this morning. Chef Langlois showed off one of the dishes you could use to electrify your taste buds at Fete Baton Rouge, Houmas House's Tahini Grouper with Couscous Salad and Sumac Yogurt Sauce:

For Grouper
4 6oz. grouper fillets
1/2 cup Tahini paste
1 cup panko bread crumbs
Salt and pepper to taste

Preheat oven to 400 degrees. Season grouper with salt and pepper. Using a spoon, spread Tahini paste on the top of the grouper filet. Sprinkle, generously, bread crumbs on top of the fish coated with the Tahini paste. Place fillets on a oiled sheet pan, and roast in oven for 15 minutes or until breadcrumbs are golden brown and fish is cooked though. Serve on top of couscous salad with sumac yogurt sauce.

For Couscous Salad
1 1/2 cups cooked couscous
1 small shallot (aprox 2 tablespoons), finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 English cucumber, seeded and diced
1/2 cup diced red bell pepper
1 cup toasted pine nuts
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
salt and pepper to taste

In a mixing bowl combine all ingredients and gently mix, seasoning to taste with salt and pepper. Serve cold.

For Sumac Yogurt Sauce
1 cup plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 Tablespoon sumac seasoning
Salt and pepper to taste

In a small mixing bowl whisk, yogurt, oil, and season with salt and pepper. Serve cold. Drizzle sauce around plate with grouper and couscous.

Check out the video for more information about Fete Baton Rouge.



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Duck poppers and more for breakfast at Boudreaux's http://www.wbrz.com/news/duck-poppers-and-more-for-breakfast-at-boudreaux-s/ http://www.wbrz.com/news/duck-poppers-and-more-for-breakfast-at-boudreaux-s/ Recipes Fri, 15 Aug 2014 6:54:06 AM Hunter Robinson Duck poppers and more for breakfast at Boudreaux's

BATON ROUGE - 2une In's John Pastorek was in the kitchen at Boudreaux's this morning cooking up some delicious duck poppers. Check out the video to see some of the delicious options.

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Creole surf and turf http://www.wbrz.com/news/creole-surf-and-turf/ http://www.wbrz.com/news/creole-surf-and-turf/ Recipes Wed, 13 Aug 2014 4:06:35 PM Brock Sues Creole surf and turf

BATON ROUGE - Galatoire's Bistro Executive Chef Kelley McCann visited the kitchen on the set of WBRZ News 2 at 4 yet again Wednesday afternoon, and this time he was came prepared to fire up the sauté pan. Chef McCann shared his restaurant's recipe for Creole surf and turf which brings the best of land and sea to the table at once.

The chef says the dish is a combination of two dishes on the restaurant's menu: the barbecue shrimp appetizer and petite beef tenderloins. He says to follow the recipe you'll need to break from the traditional barbecue shrimp recipe and ditch the heads and other inedible parts of the little crustaceans to make the dish easier to serve and eat. The recipe is as follows:

Galatoire's Bistro Creole Surf and Turf


  • 4 6 oz. beef tenderloins
  • 12 10-15 Louisiana shrimp
  • 4 oz. jumbo lump crabmeat
  • 4 oz. amber beer
  • 4 oz. Worcestershire sauce
  • ¼ lb. salted butter
  • 1 T. chopped rosemary
  • 2 T. minced garlic
  • ¼ cup chopped green onions
  • blackening seasoning
  • oil
  • salt and pepper


In a large sauté pan over medium heat, add ¼ cup of oil. Season beef with salt and pepper to taste and sear for 4 minutes on all sides. When finished, set aside and season shrimp with blackening seasoning and sauté for 2 minutes on each side. Add in rosemary and garlic for 30 seconds then deglaze the pan with the beer and Worcestershire sauce. Remove shrimp and allow the mixture to reduce by half. Lower to low heat and add cold butter in slowly, making sure to keep the mixture warm. Add in crabmeat and green onions to finish the sauce. Stack shrimp on top of the filet and pour sauce over for serving.

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Chef Bucks' Chicken Sausage Potato Casserole http://www.wbrz.com/news/chef-bucks-chicken-sausage-potato-casserole/ http://www.wbrz.com/news/chef-bucks-chicken-sausage-potato-casserole/ Recipes Tue, 12 Aug 2014 4:25:12 AM Hunter Robinson Chef Bucks' Chicken Sausage Potato Casserole

BATON ROUGE - Donald "Chef Bucks" Barkemeyer from New Orleans Cuisine Enterprises stopped by 2une In this morning to make his Chicken Sausage Potato Casserole. Check out the video to see how to make this perfect tailgating dish.


1 lb. each of Cajun Grill Creole Chicken and Hot Chicken Sausage sliced 1/8"

2 large onions sliced or diced

1 medium bell pepper sliced or diced

2 Roma tomatoes sliced or diced

1 can Cream of Mushroom soup

3-4 table spoons of minced garlic

2 tablespoon Soy Sauce

5 lbs. new red potatoes diced into ¼"

16 oz. shredded Colby Jack cheese

16 oz. sour cream

½ stick Butter


1)Toss the potatoes, onions, garlic, tomatoes, bell pepper, in large bowl. Cajun Seasoning to taste. Mix soup and soy sauce in separate bowl.
2) In a greased 11.5 X 9 X 2.5 inch aluminum pan, start with a layer of the potato mixture to cover bottom. Then in each half of pan place a layer of each type sausage. Repeat as needed.
3) Spoon soup and soy sauce mixture over top layer, place 4 slices butter equally on top.
4)Bake covered at 400 degrees for 90 minutes, remove from oven, sprinkle cheese on top then bake another 10 minutes. Remove from oven and spoon on sour cream as one sees fit.
5) This allows you to taste both types of Cajun Grill Sausage with having them in their own sections of the pan. Can be prepared at home then warmed on BBQ pit at your tail-gatin' event.


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Roux Louisiana's Creole Stuffed Chicken Thigh http://www.wbrz.com/news/roux-louisiana-s-creole-stuffed-chicken-thigh/ http://www.wbrz.com/news/roux-louisiana-s-creole-stuffed-chicken-thigh/ Recipes Tue, 5 Aug 2014 11:37:45 AM Hunter Robinson Roux Louisiana's Creole Stuffed Chicken Thigh

BATON ROUGE - Chef David Johnson from Roux Louisiana at Phil Brady's was cooking in kitchen on News 2 at Noon today to whip up some Cajun Stuffed Chicken Thigh. Check out the video to see how it's done.

Roux Louisiana's Cajun Chicken Thigh
6 boneless chicken thighs
1 1/2 lbs. boudin of choice
Thick cut hickory smoked bacon
1/4 tsp of salt and pepper
1/4 tsp of creole seasoning. Add more for your taste.

Take chicken thighs and season to your taste
Put 1/8 cup of olive oil into a mixing bowl and add salt, pepper, and creole seasoning to olive oil.
Get thighs good and coated
Take boudin and remove casing if any, then stuff into thighs.
Put black iron on stove and glaze with olive oil. Should be done will prepping chicken.
After boudin is in chicken, wrap a slice of bacon around chicken.
Add chicken to skillet on high heat.
Flip chicken after minute and a half
And put pressure to the top using tongs, spatula, etc.
In a preheated oven to 425, place in oven uncovered for 20-25 minutes depending on size of thighs.


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Looking for variety? Visit Street Breads http://www.wbrz.com/news/looking-for-variety-visit-street-breads/ http://www.wbrz.com/news/looking-for-variety-visit-street-breads/ Recipes Mon, 4 Aug 2014 12:25:32 PM Hunter Robinson Looking for variety? Visit Street Breads

BATON ROUGE - On News 2 at Noon, we cooked up a special lunch with Nathan Ross and Jason Nyberg from Street Breads on Perkins Rd. in Baton Rouge.

Street Breads has everything from delicious sandwiches to savory salads, all made with natural ingredients that are good for you. For lunch today, Nathan and Jason whipped up an Italian Fritatta topped with Basil Pecan Pesto.

Check out the video to see how it's done:Italian Fritatta

Two eggs
4 slices Red Onion
3 slices Bell Pepper
2 oz. Italian Sausage
1 pc. Of Roasted Zucchini
0.5 oz of Mozzarella
3 tsp. of Basil Pecan Pesto

First, preheat your oven to 400 degrees. Scramble two eggs in a greased skillet. Next, add your sliced onions, bell pepper, sausage, and zucchini. Place in oven for ten minutes or until cooked thoroughly. Apply cheese to fritatta when you remove it from the oven.
Dress your favorite bread with the pesto, spinach, and tomatos. Fold over your fritatta and lay on the bread.

Basil Pecan Pesto:

2 oz Basil
12 ozPecans
6.5 oz Olive Oil
2 oz Garlic
Pinch Orange Zest
Dash Orange Juice
2 tablespoons Salt

Blend Pecans,orange juice, and zest until slightly chunky. Pour the pecan mixture into a bowl. Next, blend garlic, salt, basil and olive oil until completely puree. Pour basil mixture into bowl and mix with pecans until thouroughly mixed. Serve on your favorite sandwich or pasta

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Shrimp corn dogs with homemade mustard sauce http://www.wbrz.com/news/shrimp-corn-dogs-with-homemade-mustard-sauce/ http://www.wbrz.com/news/shrimp-corn-dogs-with-homemade-mustard-sauce/ Recipes Thu, 31 Jul 2014 11:09:47 AM Brock Sues Shrimp corn dogs with homemade mustard sauce

BATON ROUGE - It was time for a special treat on News 2 at Noon as one of Louisiana's top chefs joined us on the set with a gourmet twist on a summer classic.

Chef and co-owner of Ruffino's Peter Sclafani visited the studio today with a deep fryer in tow and showed us how to create Louisiana-inspired shrimp corn dogs paired with a homemade mustard sauce.

The recipes are as follows:

Shrimp Corn Dogs
Yields 24


  • 1 ¼ cups yellow corn meal
  • 1 ½ cups all purpose flour
  • 1 ? cups sugar
  • 1 ½ tablespoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground white pepper
  • 2 cups milk
  • 2 eggs
  • 24 large shrimp, peeled
  • 2 tablespoons Creole seasoning (recipe below) 
  • 24 bamboo skewers
  • mustard sauce (recipe below)


Combine the corn meal, flour, sugar, baking powder, salt, and pepper in a mixing bowl and whisk to combine. In another mixing bowl, beat the eggs and whisk in the milk until well combined. Pour the wet ingredients into the dry ingredients and whisk until well combined. This should produce a wet smooth batter.

Skewer the shrimp (I use 16/20 headless, peeled) from the tail to the head keeping the shrimp as straight as possible. Once all your shrimp are skewered, season on all sides with Creole seasoning and dust in seasoned flour, shaking off all the excess.

Dip the shrimp head first into the batter until the shrimp is completely coated. Remove from the batter allowing the excess to drip off. I twirl the shrimp to even the batter.

Lower the shrimp head first into a fry basket that is set in a preheated fryer, holding on to the skewer. Allow to fry for 5 seconds before dropping. This should allow the batter to set so it does not stick to the basket.

When the first 6 shrimp are in the fryer, cover with another basket to keep the skewers submerged so they will brown evenly.

Cook until golden brown, about 2 minutes. Remove from the basket and allow
to drain. Repeat with the remaining shrimp.

Serve with mustard sauce (below).

- - - - - - - - - - - -

Creole seasoning


  • 10 tablespoons sea salt 
  • 4 tablespoons fresh ground black pepper
  • 1 teaspoon cayenne pepper, ground
  • ½ teaspoon ground white pepper
  • 4 tablespoons granulated garlic
  • 3 tablespoons granulated onion
  • 2 tablespoons oregano, dried
  • 2 tablespoons thyme, dried
  • 10 tablespoons paprika, ground


Combine all ingredients in a zip lock bag and blend well.

- - - - - - - - - - - -

Mustard Sauce


  • 1 tablespoon Colman's dry mustard
  • 1 cups mayonnaise
  • 2 teaspoons Worcestershire
  • 1 teaspoon sea salt
  • ½ teaspoon Tabasco
  • 6 ounces Dijon mustard
  • ½ tablespoons lemon juice
  • ½ tablespoons A.1. steak sauce


Combine all ingredients together in a mixing bowl and blend well.

For more on Chef Peter Sclafani, check him out on his Facebook page and, if you liked this recipe, check out the chef's cookbook "Seasons of Louisiana". It is available in Ruffino's online store.

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Seared New York Strip with braised kale http://www.wbrz.com/news/seared-new-york-strip-with-braised-kale/ http://www.wbrz.com/news/seared-new-york-strip-with-braised-kale/ Recipes Wed, 30 Jul 2014 3:21:42 PM Amanda Stevenson Seared New York Strip with braised kale

BATON ROUGE - Galatoire's Bistro Executive Chef Kelley McCann visited the kitchen on this afternoon's News 2 at 4 to create a dish of seared New York strip over braised kale that is as palatable as it is pretty.

The chef starts with a seared NY Strip and then gets to preparing the kale which he says has a great flavor, color and texture.

He finishes the dish with a pepper jelly and demi-glace. Here's the recipe:

Seared New York Strip with Pepper Jelly Demi over Braised Kale

  • 4 8 oz. New York strip
  • 1 red bell pepper
  • 2 green bell pepper
  • 1/2 red onion
  • 2 T. minced garlic
  • 2 cups water
  • 1 1/2 cup white balsamic vinegar
  • 2 cups sugar
  • 2 T. crushed red pepper
  • 2 1/2 T. pectin
  • 2 cups demi
  • 4 cups chopped kale
  • 1 T. garlic
  • 1/2 cup chicken stock
In a small pot, sweat out all of the vegetables then add water, vinegar, sugar and pectin. Simmer for five minutes then add demi. Simmer for another 10 minutes and season with salts and pepper.
In a small saute pan, start to saute the kale in some oil for two minutes. Add garlic and stock then allow to cook down until almost all of the stock has cooked out. Season with salt and pepper.

In a large saute pan, add small amount of oil and put on medium high heat. Season steaks with salt and pepper then sear in pan for four minutes on each side. Finish in the oven for preferred temperature. On four plates, place some kale down then top with steaks and sauce.


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    Taste of BR in a salad dressing http://www.wbrz.com/news/taste-of-br-in-a-salad-dressing/ http://www.wbrz.com/news/taste-of-br-in-a-salad-dressing/ Recipes Tue, 29 Jul 2014 3:13:18 PM Zach Correa Taste of BR in a salad dressing

    BATON ROUGE - Local food experts dished out an easy recipe for a salad, loaded with bacon.

    Jay Ducote from biteandbooze.com and Marshall Thompson from Hanley's Foods were promoting the "Month of Salads" on the website.

    Both Ducote and Thompson recommended using Hanley's "Sensation" dressing for salads, which was originally made in Baton Rouge over two decades ago.

    For the salad, Ducote and Thompson used these ingredients: spinach, cucumber, red onions, blue cheese, stuffed green olives, avocados, pepper jack cheese and bacon.


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    Honoring Bella Bowman's memory at Restaurant IPO http://www.wbrz.com/news/honoring-bella-bowman-s-memory-at-restaurant-ipo/ http://www.wbrz.com/news/honoring-bella-bowman-s-memory-at-restaurant-ipo/ Recipes Thu, 24 Jul 2014 6:08:53 AM Hunter Robinson Honoring Bella Bowman's memory at Restaurant IPO

    BATON ROUGE - You can honor a brave little girl's memory on Thursday, August 31st from 7:00-10:00 p.m. at Charcuterie, Pâtés & Rosés.

    7-year-old Bella Bowman was diagnosed with ependymoma brain tumor in January 2011. After a long and courageous battle, she passed away in December of that year. The Bella Bowman Foundation was founded in her memory and now strives to support research initiatives for pediatric brain cancer, fund continuous education and offer assistance with care.

    Proceeds from Charcuterie, Pâtés & Rosés will benefit the Bella Bowman Foundation. Bella's mom, Kim Bowman, says the family is grateful for all of the support they received during her battle.

    "We just want to give back all the comfort and care we were provided while we were going through that journey," she explains. "We have a lot of research going on right now to help these kids that are diagnosed survived."

    Charcuterie, Pâtés & Rosés will be at Restaurant IPO. Chef Scott Varnadoe joined us in the 2une In Kitchen this morning to whip up some Duck Poppers .

    Watch the video to see how it's done and for more information on Charcuterie, Pâtés & Rosés. Visit the Bella Bowman Foundation website for tickets to the event.

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    Couyon's Baby Back Ribs and Pulled Pork http://www.wbrz.com/news/couyon-s-baby-back-ribs-and-pulled-pork/ http://www.wbrz.com/news/couyon-s-baby-back-ribs-and-pulled-pork/ Recipes Wed, 23 Jul 2014 7:48:34 AM Hunter Robinson Couyon's Baby Back Ribs and Pulled Pork

    PORT ALLEN - The BBQ boys Paul and Michael Mladenka from Couyon's Cajun BBQ in Port Allen were back in the 2une In Kitchen this morning for another appearance as our Chef of the Month.

    On today's menu: Baby Back Ribs, BBQ Pulled Pork, Stuffed Potatoes and more. Be sure to check out the video for more.

    Here's the recipes for some of today's dishes:

    Pulled Pork

    1. Wash raw pork shoulder well with cold water.
    2. Apply generous amount of Couyon's Premium Dry Rub or a Homemade Dry Rub.
    3. Cook on smoker uncovered at 225 degrees for 13 hours. (cook in pan to catch juices) - Smoke with Louisiana Pecan

    Baby Back or Spare Ribs

    1. Wash rack of ribs well with cold water.
    2. Apply generous amount of Couyon's Premium Dry Rub or a Homemade Dry Rub.
    3. Cook on smoker uncovered at 285 degrees for 2 - 2.5 hours. - Smoke with Louisiana Pecan

    2une In next Wednesday for one more delicious segment with Couyon's Cajun BBQ.

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    Citrus marinade for skirt steak http://www.wbrz.com/news/citrus-marinade-for-skirt-steak/ http://www.wbrz.com/news/citrus-marinade-for-skirt-steak/ Recipes Tue, 22 Jul 2014 3:19:24 PM Zach Correa Citrus marinade for skirt steak

    BATON ROUGE - The head chef at Mestizo in Baton Rouge cooked up a citrus marinade for steaks.

    Jim Urdiales used the marinade for the Carne meal at Mestizo, which is a skirt steak. Urdiales recommended marinating the meat at least a day in advance.

    Recipe for Carne Marinade:

    • 2 cups of Orange Juice 
    • 2 cups of Worcestershire 
    • 1 ounce of salt 
    • 1 ounce of black pepper 
    • 1 ounce of granulated garlic


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    Casas for CASA raising funds for abused, neglected children http://www.wbrz.com/news/casas-for-casa-raising-funds-for-abused-neglected-children/ http://www.wbrz.com/news/casas-for-casa-raising-funds-for-abused-neglected-children/ Recipes Mon, 21 Jul 2014 6:50:02 AM Hunter Robinson Casas for CASA raising funds for abused, neglected children

    BATON ROUGE - The 20th annual Casas for CASA playhouse fundraiser gets underway this weekend in Baton Rouge.

    This year's playhouse will be on display at the Mall of Louisiana from July 26th to August 17th. You can buy at $5.00 raffle ticket for a chance to win the playhouse for your child. You can find more information on the fundraiser on the CASA website.

    CASA Recruitment Director Jennifer Mayer and CASA Board Chair David Faulk visited 2une In to talk about CASAS of Casa. Mayer says the event is all about the kids.

    "We train community volunteers to advocate for the best interest of abused and neglected kids living in foster care to help them reach safe and permanent homes," she explains.

    Chef Ricardo Barraza joined them in the 2une In Kitchen. Caliente Mexican Craving will be cooking at the kickoff this weekend. Chef Barraza whipped up some of Caliente's Pozole.


    2 lbs. chicken breast

    1 cam of hominy

    2 lbs. tomatillos

    2 lbs. poblano peppers

    2 cups cilantro

    1 onion

    6 cloves garlic

    6 jalapenos

    olive oil



    1. Boil the chicken in 2 liters of water.

    2. Cook the tomatillos, poblano peppers, onion and garlic. Once soft, place in a blender with the cilantro and liquefy. Pass the liquid through a colander.

    3. Add the liquid, the hominy and the jalepenos to the chicken broth and bring to a boil.

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    Couyon's Cajun BBQ: Bread Pudding and Whiskey Sauce http://www.wbrz.com/news/couyon-s-cajun-bbq-bread-pudding-and-whiskey-sauce/ http://www.wbrz.com/news/couyon-s-cajun-bbq-bread-pudding-and-whiskey-sauce/ Recipes Wed, 16 Jul 2014 5:12:44 AM Hunter Robinson Couyon's Cajun BBQ: Bread Pudding and Whiskey Sauce

    PORT ALLEN - Our July Chefs of the Month are Paul and Michael Mladenka from Couyon's Cajun BBQ in Port Allen. The brothers stepped away from the grill this morning on 2une In to show you a delicious dessert: Bread Pudding with Whiskey Sauce. 2une In next Wednesday for another signature dish from Couyon's Cajun BBQ.

    Bread Pudding
    - 2 Loaves Stale Bread
    - 1 lb of unsalted butter
    - 1 3/4 lbs of brown sugar
    - Cinnamon
    - Cut up stale toast  
    - Melt the butter and the brown sugar together, mixing as heats up
    - When melted pour butter and sugar over torn up bread
    - When coated spread bread in a thin layer over a greased sheet pan and put into the oven for 10-12 minutes at 400°
    - After time expires remove pan and cool
    - When cool break apart the bread and sprinkle with cinnamon

    - 10 eggs
    - 1/2 gallon of milk
    - 1/2 cup of vanilla
    - 1/2 cup of amaretto
    - Mix all of the ingredients together before pouring over pans of bread

    Whiskey Sauce
    - 1lbs of powdered sugar
    - 3 eggs
    - 1/2 lbs of unsalted butter
    - 1/2 cups of Jack Daniels
    - Mixing Bowl
    - Submersion Blender
    - Melt the butter
    - Mix the eggs into the melted butter
    - Then slowly add the powdered sugar and mix thoroughly until smooth and all of the sugar is dissolved into the mix
    - Then slowly mix the whiskey in

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    Breakfast with 2une In: Patio Grille http://www.wbrz.com/news/breakfast-with-2une-in-patio-grille/ http://www.wbrz.com/news/breakfast-with-2une-in-patio-grille/ Recipes Fri, 11 Jul 2014 7:00:58 AM Hunter Robinson Breakfast with 2une In: Patio Grille

    BATON ROUGE - From omelets to French toast to freshly baked pastries, it is a breakfast bonanza each day at the breakfast buffet of the Patio Grille at the Crowne Plaza.

    2une In's John Pastorek served up breakfast there this morning with DreamTeachers.

    Watch the video to see his interview with Patio Grille Chef Gary Schenk and and Food and Beverage Director Steve Janicke.

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    Galatoire's Bistro: lobster gnocchi with cheese http://www.wbrz.com/news/galatoire-s-bistro-lobster-gnocchi-with-cheese/ http://www.wbrz.com/news/galatoire-s-bistro-lobster-gnocchi-with-cheese/ Recipes Wed, 9 Jul 2014 3:02:32 PM Chef Kelley McCann/AE Stevenson Galatoire's Bistro: lobster gnocchi with cheese

    BATON ROUGE - Executive Chef Kelley McCann of Galatoire's Bistro on Perkins Road stopped by the studio on Wednesday to show off how to make an elegant spin on a comfort food classic with the restaurant's lobster gnocchi with cheese.


    • 3 1 3/4-pound live lobsters
    • 3 tablespoons olive oil
    • 1/4 cup tomato paste
    • 2 large plum tomatoes, chopped
    • 1/3 cup dry white wine
    • 2 tablespoons white wine vinegar
    • 2 garlic cloves, sliced
    • 2 fresh tarragon sprigs
    • 2 fresh thyme sprigs
    • 2 fresh Italian parsley sprigs
    • 6 cups whipping cream
    • 1 1/2 pounds fettuccine or linguine
    Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.

    Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)

    Chef Kelley McCann frequents the set of WBRZ News 2 at 4 as he comes by to prepare the latest offerings from the menu at Galatoire's Bistro. 



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    CouYon's Cajun BBQ: Meatloaf http://www.wbrz.com/news/couyon-s-cajun-bbq-meatloaf/ http://www.wbrz.com/news/couyon-s-cajun-bbq-meatloaf/ Recipes Wed, 9 Jul 2014 5:34:40 AM Hunter Robinson CouYon's Cajun BBQ: Meatloaf

    PORT ALLEN - Our July Chef of the Month is CouYon's Cajun BBQ in Port Allen. After teaching you how to make the perfect brisket last week, the brothers Mladenka were back in the 2une In kitchen this morning to show you their spin on meatloaf.


    5 lbs. ground beef/pork blend
    1/8 cup granulated garlic
    1/8 cup Natures Seasoning
    1/2 pint seasoned Italian breadcrumbs
    8 oz. Rotel tomatoes
    1/4 cup heavy cream
    1/3 cup of parsley


    1) Mix ingredients together thoroughly
    2) Form into loaf pan
    3) Smoke or baked uncovered at 285 degrees for approx. two hrs. or until internal temperature reaches 170 degrees.

    Chefs Paul and Michael Mladenka will be back in the 2une In kitchen next Wednesday with another delicious recipe.

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    CouYon's Cajun BBQ: Making the perfect brisket http://www.wbrz.com/news/couyon-s-cajun-bbq-making-the-perfect-brisket/ http://www.wbrz.com/news/couyon-s-cajun-bbq-making-the-perfect-brisket/ Recipes Wed, 2 Jul 2014 5:42:22 AM Hunter Robinson CouYon's Cajun BBQ: Making the perfect brisket

    PORT ALLEN - Summer is here and it's time to fire up the BBQ. From ribs, brisket and pulled pork to stuffed bake potatoes that are out of this world, we've got the award-winning recipes of CouYon's Cajun BBQ in Port Allen. Paul and Michael Mladenka are our July Chefs of the Month.


    One 11-14lb Whole untrimmed Brisket
    1 cup of Cou-yon's Beef Dry Rub

    Cook unwrapped in oven, smoker, or green egg. An enclosed piece of equipment with temperature control is key. 225 degrees for 13 hours.

    To cut the perfect brisket:

    1. Cut the brisket where the fat cap meets the flat end.
    2. Slice the flat end in long even strokes. Trimming the fat as you cut each slice.
    3. Turn the fatty end 90 Degrees and slice down the middle. Trimming the fat as you slice each portion, the tender brisket flaps over. We call this the moist end...when cooked correctly, it doesn't get any more tender or moist.

    2une In next week for another delicious recipe from CouYon's Cajun BBQ. You can visit their website for more information.


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