BATON ROUGE - Chef KD showed what you can do with eggplants today with his dish Eggplant Acadiana.

If you'd like the full recipe or have questions for Chef KD, email them to ChefKD@eatel.net.

Permalink| Comments

Fettuccine Alfredo

Ingredients:
4 tbsp. butter
2 tbsp. flour
2 c. heavy cream
2 cloves garlic, finely minced
1 c. Parmesan or any aged dry Italian cheese
1 tsp. nutmeg, freshly grated
1 tsp. salt
1/2 tsp. white pepper

Directions:
Melt butter in a large sauce pan over medium heat. Add flour and whisk in until smooth. Add cream and simmer until cream begins to bubble. Stir in garlic, nutmeg, salt, and pepper. Add Parmesan and stir well. Stir until sauce thickens to desired consistency.

Sparkling Pomegranate Lemonade
4 oz. cranberry pomegranate juice
4 oz. sparkling lemonade
Splash of pineapple juice

Mix thoroughly and pour into 8 oz. glass. Garnish with a fresh slice of lemon.

 

http://www.kidchefeliana.com

Permalink| Comments

Chef John Lundin with the Cheesecake Bistro by Copeland's kicked off August's Chef of the Month segment with a Stuffed Red Fish.

 

Recipe coming soon...

Permalink| Comments

Tim Houk, Jesse LeBlanc and Estine Rusk from Salivation Station wrapped up July's Chef of the Month segment with their signature sauce.

Salivation Station's Signature Sauce
6 egg yolks
6 cloves of garlic
2 chili peppers seeded
1 bunch cilantro
1/4 cup apple cider vinegar
4 tablespoons hot sauce
3 tablespoons lime juice
3 tablespoons of seasoning
4 1/2 cups vegetable oil

1.  Mix the above ingredients together. Enjoy the sauce with paninis and wraps.

To find out where Salivation Station will be serving up food next, "like" Salivation Station on Facebook or follow @brfoodtruck on Twitter.

Permalink| Comments

Aaron Brown and John Snow with Taco de Paco served up a deLICIOUS taco for de 2une In crew.

Poor Man's Taco

1/2 lobster tail
3 ounces filet steak
1 ounce goat cheese
1 tablespoon fresh thyme leaves
1 teaspoon chili flakes
1 teaspoon garlic powder
3 ounces tomato preserves
2 teaspoons salt and pepper
2 tablespoons butter
1 diced tomato
1/2 cup brown sugar
1 sprig rosemary
1 teaspoon green onions

For tomato preserves:
1.  Combine diced tomato, chili flakes, brown sugar and rosemary.
2.  Let simmer on the stove for one hour. Stir occasionally.
3.  Remove from heat and let preserves cool for 10 to 15 minutes.

For lobster:
4.  Remove tail/shell.
5.  Warm butter on grill or skillet.
6.  Add one teaspoon salt and pepper to lobster meat and put on grill or skillet.
7.  Cook for two to three minutes.

For filet steak:
8.  Warm one teaspoon of butter on grill or skillet.
9.  Add one teaspoon of salt and pepper to filet and put on grill.
10.  Cook for one minute on medium-high heat, turning after 30 seconds.
11.  Add cooked lobster to warm flour tortilla. Layer filet steak on top of lobster, chopped into pieces (medium sized).
12.  Add tomato preserves and goat cheese.
13.  Top with chopped green onions. Enjoy!

To find out where Taco de Paco will be serving up food next, "like" Taco de Paco on Facebook or follow @TacodePaco on Twitter.

Permalink| Comments

For July's Chef of the Month segment we will feature a different local food truck each week. Chef Tony Idank and Nani Dye with Kickers BBQ kicked off this month's segment with some sizzling salsa and kickers!

Kickers BBQ's House Salsa
2 20 ounce cans of diced tomatoes
1 large yellow or white onion, diced
1 cup pickled jalapenos, diced
1/2 bunch cilantro, chopped
1/4 teaspoon garlic powder
1/4 teaspoon salt

1.  Combine all ingredients in a bowl.
2.  Cover and chill in the refrigerator for two hours.
3.  Serve as a side dish with tortilla chips and with kickers (see recipe below).

Kickers
1 hot dog
1 corn tortilla
1 slice of american cheese
Several pickled jalapeno slices
toothpicks

1.  Heat oil to 350 degrees for deep frying. Blanche the tortillas for five seconds in the oil, then remove.
2.  Place one slice of American in the center of the corn tortilla, arrange a row of pickled, sliced jalapeno peppers down the center of cheese, then place the hot dog on top of the jalapenos. Carefully roll the corn tortilla around the hot dog and secure with toothpicks about one inch from the ends.
3.  Place the corn tortilla wrapped hot dog in the hot oil for about three to four minutes.
4.  Carefully remove from oil. Remove toothpicks and serve with Kickers Salsa and Sour Cream.

To find out where Kickers BBQ will be serving up food next, "like" Kickers BBQ on Facebook or follow @KickersBBQ on Twitter.

Permalink| Comments

The chef at Zea Rotisserie & Grill closed out June's Chef of the Month segment with one of the restaurants most-popular dishes--Roasted Corn Grits.

Zea Roasted Corn Grits
2 cups chicken broth
2 cups heavy cream
1/4 stick butter
1 cup golden corn
1 cup yellow grits (not instant)

1.  To grill corn, shuck off husk. Lightly better corn cob and grill over charcoal or open fire until slightly blackened.
2.  Cool corn and cut kernels from cob with sharp knife.
3.  Bring chicken broth to a boil. Add heavy cream and return to boil.
4.  Slowly whisk in the grits and then the corn.
5.  Reduce heat to a simmer and cook 5 to 6 minutes.
6.  Add salt and pepper to taste.

Permalink| Comments

Chef Tony Mefford with Zea Rotisserie & Grill was back in the kitchen serving up one of Zea's tasty salads.

Zea Spinach Salad with Pepper Jelly Vinaigrette
3 cups baby spinach
2 tablespoons sundried tomatoes
2 tablespoons golden raisins
2 tablespoons pecan pieces
1/4 cup Zea Pepper Jelly Vinaigrette
1/4 cup Blue Cheese Crumbles
1 teaspoon sesame seeds
Calamata olives to taste (4 to 8)

1.  Combine spinach, sundried tomatoes, raisins and pecans in a large bowl and toss with Zea Pepper Jelly Vinaigrette.
2.  Place salad in a serving bowl and evenly sprinkle remaining ingredients on top of salad.
3.  Add grilled chicken, if desired

Permalink| Comments

Chef Tony Mefford was back in the 2une In kitchen cooking up another tasty dish from Zea Rotisserie & Grill.

Tortilla Crusted Southwestern Crab Cakes
2 cups alfredo sauce
1 cup green onions, chopped
1 1/2 tablespoons seafood seasoning
1 cup bread crumbs, plain
2 pounds jump lump crab meat, local if possible
Tortilla crumbs (see recipe below)

Garnish: habanero chili sauce, cilantro, green onions, sour cream, tortilla chips

1.  In a large mixing bowl, pick through all crab meat insuring there are no shells.
2.  In a separate bowl, blend the alfredo sauce, green onions, seafood seasoning and bread crumbs until well combined. Add crab meat to alfredo mixture, insuring you do not break up crab meat.
3.   Fill large dutch oven with peanut oil and heat til a thermometer reads 375 degrees.
4.   While oil is heating, separate the crab cake mixture into balls using a two tablespoon ice cream scoop. Dredge the mixture in seasoned corn meal. Then, add your dredged crab cake mixture to buttermilk. Take out of butter milk, insuring they are evenly coated.
5.   Add the crab mixture to the tortilla crumbs, then form into cakes. The cakes should resemble marshmallows. Fry in hot peanut oil for two minutes or until golden brown.

Tortilla Crumbs
1 1/2 cups store bought tortilla chips, coarsely ground
2 cups panko bread crumbs
1 teaspoon chipotle spice
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt

1.  In a food processor, pulse tortilla chips.
2.  In a large mixing bowl, combine chipotle spice, cumin, kosher salt, bread crumbs and tortilla crumbs.
3.  Store in a sealed container at room temperature.

Presentation: On a large platter, arrange store-bought tortilla chips, with the crab cakes on top of each chip. Drizzle with chili sauce and sour cream. Garnish with chopped cilantro and green onions.

Permalink| Comments

We kick-off June's Chef of the Month segment with Chef Tony Mefford from Zea Rotisserie and Grill. He served up a cool and refreshing dish for a summer party!

Sashimi Tuna Stack
3/4 pound semi-frozen, yellow fin tuna
1 cup cucumber, peeled, seeded and diced
1 tablespoon toasted sesame seeds
1 tablespoon cilantro, sough chopped
1 tablespoon basil ribbons
4 ounces Thai marinade

1.  Using a very sharp knife, dice the tuna into 1/4 inch by 1/4 inch cubes.
2.  Using a peeler, peel the cucumber. Cut the cucumber in half, lengthwise and spoon all seeds out. Dice cucumber into 1/4 inch by 1/4 inch cubes.
3.  In a large mixing bowl, mix tuna, cucumber, sesame seeds, fresh herbs and Thai marinade.
4.  Garnish with wasabi dressing, sesame crackers (see recipe below), avocado, microgreens

Sesame Crackers
2 each flour tortilla
Sesame seeds
Thai marinade

1.  Preheat oven to 350 degrees.
2.  While the oven is preheating, liberally brush whole flour tortillas with Thai marinade and coat with sesame seeds. Then, cut into long strips.
3.  Place on baking sheet lined with parchment paper, and bake for six minutes. Bake times may vary from oven to oven.
**don't forget these crackers in the oven, they burn easily**

Presentation:  Get a large rectangular platter, and arrange sliced avocados down center of plate. Carefully spoon tuna mixture over avocado. Drizzle with wasabi dressing, and then garnish with microgreens. Take your sesame crackers and arrange around tuna.

Permalink| Comments

Rob Irwin and David Montgomery with The Londoner Pub and Grill stopped by the 2une In kitchen to close out May's Chef of the Month segment with a British-inspired dish.

Shepherd's Pie
2 cups shepherd's pie mix (see recipe below)
1 cup mashed potatoes
1 ounce Gruyere

1.  Heat mix up in a saute pan.
2.  Transfer to serving crock, pipe on mashed potatoes and cover with Gruyere cheese.
3.  Place in salamander until potatoes and cheese begins to brown

Shepherd's Pie Mix
10 pounds ground beef
2 pounds yellow onion, sliced and quartered
1 pound carrots, diced and quartered
1 pound celery, diced and quartered
1 pound peas
3 quarts beef stock
1/4 cup Worchestershire sauce
1 cup + 1/2 cup olive oil
1 cup flour
salt and pepper
4 tablespoons fresh herbs (basil and parsley)
Gruyere/Mashed Potatoes

1.  Brown beef and drain.
2.  Saute onion, carrot and celery in 1/2 cup of oil.
3.  Deglaze with red wine then beef stock.
4.  Make simple Roux (dark brown) with flour and oil.
5.  Return all ingredients to large stock pot.
6.  Cook until thickened, simmer for one hour then add in English peas.
7.  Transfer to storage container, label and date.

White Cheddar Mashed Potatoes
10 pounds Idaho potatoes, peeled and quartered
10 pounds Yukon Gold potatoes, washed and quartered
1 pound unsalted butter
4 pounds shredded white cheddar cheese
1 quart heavy cream
1 ounce white pepper (do not use black pepper)
1 1/2 ounces salt
1 cup extra virgin olive oil

1.  Place the potatoes in a pan and cover with cold water. Add two tablespoons of salt. Bring to a boil, lower heat and let simmer, covered. Cook until completely tender, drain in a colander and let dry for a few minutes.
2.  Warm heavy cream, butter and white pepper in another pan until the butter is completely melted and set aside.
3.  Transfer the potatoes to a stainless steel bowl and mash the potatoes on low speed adding the warm liquid and mix until the potatoes have absorbed all the liquid and the potatoes are smooth. Add the grated cheddar cheese and olive oil and blend until the cheese is fully incorporated. Keep warm.
***White cheddar mashed potatoes must be made fresh everyday***

Permalink| Comments

Rob Irwin and David Montgomery with The Londoner Pub & Grill were in the 2une In kitchen cooking up a British-inspired dish--fish and chips.

Beer Battered Fish

2 cod fillet, 4 ounces
2 ounces beer batter (see recipe below)
1 ounce all-purpose flour
pinch salt, kosher
pinch black pepper, coarse grind
1 order of herbed fries (see recipe below)

1.  Salt and pepper cod fillets.
2.  Dredge cod fillets in flour, knocking off all excess.
3.  Dip fillets into the beer batter allowing the excess to drip off.
4.  Gently place the cod fillets in the fryer at 360 degrees.
5.  Fry until cod fillets float to surface and are golden brown in color.
6.  Serve with herbed fries, tartar sauce and a lemon wedge.

Beer Batter

1 1/2 cups all-purpose flour
4 tablespoons Coleman's mustard powder
4 bottles of Newcastle beer
2 tablespoons garlic, minced
1 tablespoon salt, kosher
1 tablespoon black pepper, coarse grind
1 bunch (3 tablespoons) parsley, chopped
1/2 pound corn starch

1.  Combine all ingredients, except beer.
2.  Slowly add in beer while whisking for a light consistency.

Herbed Fries (Chips)

1 case Idaho potato, 50 count
pinch of black pepper, coarse grind
pinch of herb mix
pinch of salt, kosher

1.  Rinse Idaho potatoes
2.  Cut with fry cutter into cold water.
3.  Rinse fries again with cold water, then drain.
4.  Fries should be blanched in oil at 250 degrees for six to eight minutes.
5.  Remove fries, allow to drain, spread in a thin layer on a sheet tray then refrigerate.
6.  Per order, about five ounces of fries are placed in the fryer at 360 degrees for two to three minutes or until golden brown.
7.  Quickly remove fries, shake off excess oil, place in mixing bowl and toss with salt, pepper and herbs.

Permalink| Comments

Ray Stonemark with Don's Seafood Hut joined us back in the kitchen to close out April's Chef of the Month segment.

Grilled Shrimp Pasta

2 teaspoons olive oil
2 cloves of garlic
1/2 onion
Don's all-purpose seasoning
Favorite size shrimp
Favorite pasta

1.  Boil pasta according to directions. Strain and set aside.
2.  Heat skillet to medium-hot heat.
3.  Add oil, saute onions and garlic.
4.  Add shrimp to the skillet and season to taste..
5.  Pour over prepared pasta. Enjoy!

Variation:  Add fresh vegetables of your choice (in video added broccoli, squash, zucchini and carrots)

Permalink| Comments

It's the last week of lent and Eric Mulina and Ray Stonemark with Don's Seafood Hut stopped by 2une In to cook up another Lenten dish.

Crawfish Etouffee

2 pounds peeled crawfish tails
1/2 pound oleo
1/2 cup chopped celery
1 cup chopped onions
1/2 cup chopped bell pepper
2 tablespoons crawfish fat
1 1/2 cups cold water
1 teaspoons corn starch
1/2 cup green onions and parsley, chopped
salt, black pepper and cayenne (red pepper)

1.  Season crawfish tails with salt and pepper, then set aside.
2.  Melt oleo in heavy pot. Add onions, bell pepper and celery. Cook until onions are wilted, stirring constantly.
3.  Add crawfish fat, 1 cups water and crawfish tails. Bring to boil and cook over low heat for 30 minutes, stirring occasionally.
4.  Dissolve corn starch into 1/2 cup of water, add to mixture.
5.  Add green onions and parsley, and cook another ten minutes. Let set a few minutes.
6.  Serve over cooked rice. Serves 4.

Permalink| Comments