WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2015, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Thu, 29 Jan 2015 18:01:57 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Mid City Market: Meat Pies & Shrimp and Corn Soup http://www.wbrz.com/news/mid-city-market-meat-pies-and-shrimp-and-corn-soup/ http://www.wbrz.com/news/mid-city-market-meat-pies-and-shrimp-and-corn-soup/ Recipes Wed, 28 Jan 2015 5:48:07 AM Hunter Robinson Mid City Market: Meat Pies & Shrimp and Corn Soup

BATON ROUGE - From great gumbo and sensations soups to spaghetti and meatballs like your Momma used to make, Mid City Market has it all. Chef Don Bergeron returned to the 2une In Kitchen this morning for his final appearance as our Chef of the Month with more comfort food: Meat Pies and Shrimp and Corn Soup.

Chef Don's Meat Pies:

Ingredients:

1 lb. ground beef
½ lb. ground pork
1 ½ cups chopped seasonings (onions, celery & bell pepper)
1 tbs. chopped garlic
1 tbs. beef base
1 tbs. chicken base
6 oz. water
Salt, black pepper and cayenne to taste
2 tbs. flour
2 tbs. chopped fresh parsley
1 cup sliced green onions
prepared pie crust
egg wash

Directions:

1) Sauté beef & pork until completely cooked in a heavy bottom pot.
2) Drain off excess fat and add seasonings and garlic.
3) Sauté another ten minutes.
4) Dissolve bases in water and add along with salt and peppers.
5) Cook until water is nearly gone.
6) Blend in flour.
7) Mix well and add parsley and green onions.
8) Stir until well-blended.
9) Allow to cool completely.
10) Enjoy!

Watch the video to learn more about Chef Don's shrimp and corn soup and one of Mid City Markets delicious deserts. Visit the related links for more recipes from Chef Don Begeron's stint as our Chef of the Month.

 


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Chef Don Bergeron Enterprises: Uncle Bud's Cabbage Rolls http://www.wbrz.com/news/chef-don-bergeron-enterprises-uncle-bud-s-cabbage-rolls/ http://www.wbrz.com/news/chef-don-bergeron-enterprises-uncle-bud-s-cabbage-rolls/ Recipes Wed, 21 Jan 2015 5:21:45 AM Hunter Robinson Chef Don Bergeron Enterprises: Uncle Bud's Cabbage Rolls

BATON ROUGE - Chef Don Bergeron of Chef Don Bergeron Enterprises/ Mid City Market joined us on 2une In this morning for another appearance as our 2une In Chef of the Month. On the menu this morning: Uncle Bud Bergeron's Cabbage Rolls.

Ingredients:

-1 large green cabage
-1 lb. ground pork
-1 medium onion, finely chopped
-1 cup green onion, chopped
-1 cup uncooked rice
-2 tsp. salt
-2 tsp. black pepper
-1 tsp. ground cayenne pepper
-¼ cup parsley, chopped

Directions:

1) Remove large outside green leaves from cabbage and wilt in boiling water.
2) Remove large wilted leaves from boiling water and set aside.
3) Core remainder of cabbage and also place in boiling water to wilt.
4) Mixing remaining ingredients well.
5) Please 2 of 3 heaping tbsp. of mixture in individual cabbage leaves, rolling tightly with folds at ends.
6) Place cabbage rolls close together in a saucepan and put enough water to nearly cover.
7) Bring to a low boil and simmer for 1 ¼ hours.
8) For a variety of taste, a few sprigs of fresh mint, a can of whole tomatoes and/or tomato sauce may be added to liquid. Cabbage rolls may also be steamed.

Watch this video to see Chef Don in action. For more recipes from Chef Don Bergeron Enterprises/Mid City Market, 2une In next Wednesday or click on the related links.

 


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Chef Don Bergeron Enterprises: Chicken Sausage, Navy Bean and Winter Greens Soup http://www.wbrz.com/news/chef-don-bergeron-enterprises-chicken-sausage-navy-bean-and-winter-greens-soup/ http://www.wbrz.com/news/chef-don-bergeron-enterprises-chicken-sausage-navy-bean-and-winter-greens-soup/ Recipes Wed, 14 Jan 2015 5:14:34 AM Hunter Robinson Chef Don Bergeron Enterprises: Chicken Sausage, Navy Bean and Winter Greens Soup

BATON ROUGE - The perfect way to combat the chilly temperatures outside is with some hot comfort food. 2une In's Chef of the Month, Chef Don Bergeron of Chef Don Bergeron Enterprises stopped by 2une In this morning to show you how to make his Chicken Sausage, Navy Bean and Winter Greens Soup.

Ingredients:

1 tbsp. Olive Oil
1 lb. Chicken sausage (remove casing and crumble)
2 cups chopped seasonings (onion, celery and bell pepper)
1 tbsp. chopped garlic
6 cups chicken stock
1 can (15.5 oz.) navy beans (drained and rinsed
Salt
Pepper
Red Pepper Flakes
Shot of Louisiana hot sauce
1 tsp. fresh thyme
1 bay leaf
4 cups mixed greens (spinach, kale, swiss chard and mustard greens)
1/2 cup green onions (sliced)
1 tbsp. lemon juice
Whole wheat pasta (cooked)

Directions:

1) Heat oil on medium heat in a heavy bottom pot.
2) Add crumbled chicken sausage. Sauté until it's no longer pink.
3) Add chopped seasonings and garlic.
4) Sauté for 5 min. and add chicken stock.
5) Bring to a medium simmer then add navy beans.
6) Season with salt, peppers, thyme and bay leaf.
7) Add mixed greens and green onion.
8) Cook approx. 5 min. and add lemon juice.
9) Taste and adjust seasoning as necessary.
10) Serve over whole wheat pasta.

If you don't feel like making the soup yourself, you can always find it at Chef Don Bergeron's location at 714 Jefferson Hwy. Watch the video for more tips on making Chicken Sausage, Navy Bean and Winter Greens Soup. Click on the related links or 2une In next Wednesday for more recipes from Chef Don Bergeron Enterprises.

 


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Patriotic food to mark the 200th anniversary of the Battle of New Orleans http://www.wbrz.com/news/patriotic-food-to-mark-the-200th-anniversary-of-the-battle-of-new-orleans/ http://www.wbrz.com/news/patriotic-food-to-mark-the-200th-anniversary-of-the-battle-of-new-orleans/ Recipes Thu, 8 Jan 2015 5:41:09 AM Hunter Robinson Patriotic food to mark the 200th anniversary of the Battle of New Orleans

BATON ROUGE - In 1815, Col. Andrew Jackson led Americans to victory over the British in the Battle of New Orleans. This morning on 2une In, John Pastorek's cousin Larry Roussel helped us celebrate by cooking up some patriotic food with Kade Sheets of River Parish Foods.

On the menu: White french bread stuffed with blue crabmeat topped with red andouille sauce, plus chicken and sausage gumbo, potato salad and a patriotic tomato and cucumber salad.

Click on the video link or visit our 2une In page to check out some of the delicious dishes.

 


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Galatoire's Bistro 3 for $30 special http://www.wbrz.com/news/galatoire-s-bistro-3-for-30-special/ http://www.wbrz.com/news/galatoire-s-bistro-3-for-30-special/ Recipes Wed, 7 Jan 2015 3:18:29 PM Caroline McDougall Galatoire's Bistro 3 for $30 special

BATON ROUGE - Chef Kelley McCann of Galatoire's Bistro cooked three small dishes, today at News 2 at 4. Chef Kelley says it is part of their 3 for $30 special at the restaurant.

The first dish is seared fillet tips over a root vegetable puree. Kelley says the puree is made of parsnip, carrots and sweet potatoes. His second dish was Scallop Escabèche which is a cold dish where the scallops are marinated in vinegar, lemon juice, oil, garlic shallot and lime. His last dish was a black pepper seared tuna steak with slices of frise topped with red pepper marmalade.

Chef Kelley says this special is available at Galatoire's Bistro on Monday, Tuesdays and Wednesdays. Check out their website at www.galatoiresbistro.com for full details.


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Chef Don Bergeron Enterprises: Chicken, Vegetable & Dumpling Soup http://www.wbrz.com/news/chef-don-bergeron-enterprises-chicken-vegetable-and-dumpling-soup/ http://www.wbrz.com/news/chef-don-bergeron-enterprises-chicken-vegetable-and-dumpling-soup/ Recipes Wed, 7 Jan 2015 6:56:47 AM Hunter Robinson Chef Don Bergeron Enterprises: Chicken, Vegetable & Dumpling Soup

BATON ROUGE - This morning on 2une In, we were joined by our January Chef of the Month, Chef Don Bergerson of Chef Don Bergeron Enterprises. His first dish of the month is something perfect to warm you up on this cold day.

Chicken, Vegetable & Dumpling Soup:


2 Tbs. butter
1 quart chopped seasonings (onions, celery & bell pepper)
1 Tbs. fresh chopped garlic
4 quarts chicken stock
A few springs of Fresh thyme
½ cup finely chopped parsley
Salt, black pepper, white pepper & cayenne pepper to taste
2 Tbsp. chicken base
2 cups diced carrots
2 cups frozen edamame or green peas
6 cups cooked diced chicken meat
2 cups sliced green onions
In a heavy bottom pot, melt butter and add chopped seasonings and garlic. Wilt for five minutes
and add chicken stock. Bring to a low simmer and remaining ingredients except green onions.
While soup is coming back to a simmer, make dumplings below.


Dumplings
4 cups all purpose flour
2 ounces softened butter
2 Tbs. baking powder
2 tsp. salt
1/4 tsp. black pepper and 1/4 tsp. white pepper or to taste
2 cups milk

Flour for rolling out

 

In a mixer with a flat paddle, mix in flour, butter, baking powder, salt and peppers (if you don't
have a mixer this can be done by hand with a wooden spoon). Slowly add in milk until
absorbed. If dough is too wet, add a bit more flour until it releases from side of bowl. Mix until
well blended. Place a generous amount of flour on a clean flat surface. Place dough on top of
flour and sprinkle again generously with more flour. Using a rolling pin, roll out until about a
quarter inch thick. Add more flour on top again. With a pizza cutter or knife, cut dumplings
about one inch square. When all the dough is cut, toss well so that each dumpling is coated in
flour.
Add dumplings to simmering stock along with some excess flour. Stir in green onions. Simmer
about ten to fifteen minutes stirring occasionally. If too thick, add more stock.

 


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Jay D's Braised Chicken Mole Tacos http://www.wbrz.com/news/jay-d-s-braised-chicken-mole-tacos/ http://www.wbrz.com/news/jay-d-s-braised-chicken-mole-tacos/ Recipes Tue, 6 Jan 2015 3:06:27 PM Caroline McDougall Jay D's Braised Chicken Mole Tacos

BATON ROUGE - Local food blogger, Jay Ducote, shared another spin on a favorite Mexican dish with us this Tuesday in News 2's kitchen.

Jay D's Braised Chicken Mole Tacos

Ingredients

-1 dried chipotle chili
-1 dried ancho (poblano) chili
-1 dried mulato chili
-1 dried pasilla chili
-3 Tablespoons peanut oil
-1 medium yellow onion, finely diced
-Kosher salt and freshly ground black pepper
-4 Tablespoons (about 1.5 ozs) semi-sweet chocolate or -Mexican chocolate, chopped
-1/4 teaspoon ground cinnamon
-1/8 teaspoon ground cloves
-2 cloves garlic, minced
-3 cups chicken stock
-1 ripe tomato or 3 to 4 plum tomatoes, roughly chopped
-1 tomatillo, husked, rinsed, and roughly chopped
-2 Tablespoons sesame seeds, toasted
-2 Tablespoons crushed pecans, toasted
-2 Tablespoons golden raisins
-1/2 teaspoon dried thyme
-1 Tablespoon sugar
-8 chicken thighs, skin on, bone in
-20 corn tortillas
-1 head fresh cilantro
-1 cup chopped white onion

    Procedures

    Preheat your oven to 350°F pull out stems and remove seeds from all chilies. Then open if necessary to scrape out seeds, and place all chilies on baking sheet and place in oven for 5 minutes until fragrant. When it's cooled, finely chop the chilies and place aside. Next, spread out sesame seeds and chopped pecans on the same baking sheet and into the oven to toast for 10-12 minutes until the sesame seeds have turned a toasted brown color. Then season the chicken with salt and pepper on both sides.

    Chef Jay D says, in cast iron skillet or Dutch oven, place the peanut oil over medium-high heat. Next, sauté the onions until sweated, about 5 minutes, then add the chopped chilies. Add a little salt and pepper to season, and reduce the heat to medium. He says to continue cooking it for another 3 minutes or so, stirring with a wooden spoon or spatula. Next, add the chocolate, cinnamon, cloves and garlic and stir over heat until chocolate is melted.

    Chef Jay D says next to add the chicken stock and beer and stir to incorporate. Then, add the tomato, tomatillo, toasted sesame seeds, toasted pecans, raisins, thyme and sugar. Simmer it for 30 minutes and taste. Adjust with salt and pepper if necessary, and remove skillet from heat and allow cooling slightly. He says to next place the mole in a blender or large food processor and puree until smooth, about 1 minute. Return the mole to the skillet or Dutch oven and return to simmer. Next, place the chicken into the mole in one layer ensuring that each piece is coated in sauce. Braise the chicken in the sauce for half an hour, flipping each piece once through the cooking process. Again remove the skillet from the heat and transfer the chicken to a work surface or baking pan. Chef Jay D says to then allow it to cool and then separate all the meat from the bones and skin. Last, shred the meat and return it all to the mole again to keep warm.
    To make the tacos, add shredded chicken in mole to each tortilla and garnish with cilantro and onion.

    Ducote says if you want more recipes and coverage of Baton Rouge's foodie scene, check out Ducote's Bite and Booze blog.


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    Roux Louisiana's Shrimp Scampi and Grits http://www.wbrz.com/news/roux-louisiana-s-shrimp-scampi-and-grits/ http://www.wbrz.com/news/roux-louisiana-s-shrimp-scampi-and-grits/ Recipes Wed, 31 Dec 2014 5:25:18 AM Hunter Robinson Roux Louisiana's Shrimp Scampi and Grits

    BATON ROUGE - Chef David Johnson with Roux Louisiana at Phil Brady's was back in the 2une In Kitchen Wednesday for his final appearance as our Chef of the Month.

    Louisiana Shrimp Scampi and Grits:

    Ingredients:
    24 large shrimp (1 1/2 pounds)
    1/2 teaspoon of salt
    2 tablespoons unsalted butter
    2 tablespoons coconut oil
    3 tablespoons minced garlic
    1/3 cup minced purple onion
    2 cups of dry white wine
    3 tablespoons lemon juice
    1/2 tablespoon of salt
    1 tablespoon finely chopped flat leaf parsley

    Directions:
    1. Peel and devein shrimp, add 1/2 tablespoon salt
    2. In a large skillet, add butter and coconut oil. Heat over medium heat. Add garlic and shrimp, lemon juice, and 1/2 tablespoon of salt. Bring to boil. Once shrimp appear to be cooked, remove from pan.
    3. Allow contents in skillet to boil until it reduces to about 1 cup. Stir in parsley.
    4. Remove from heat. Stir in shrimp and serve.

     


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    Holly's Holiday Countdown: Yummy Yam Praline Coffee Cake http://www.wbrz.com/news/holly-s-holiday-countdown-yummy-yam-praline-coffee-cake/ http://www.wbrz.com/news/holly-s-holiday-countdown-yummy-yam-praline-coffee-cake/ Recipes Wed, 24 Dec 2014 6:18:27 AM Hunter Robinson Holly's Holiday Countdown: Yummy Yam Praline Coffee Cake

    BATON ROUGE - If you're in charge of making desert this Christmas, but haven't figured out what you want to make, Holly Clegg has a suggestion for you. This morning on 2une In, she showed John Pastorek how to make her Yummy Yam Praline Coffee Cake.

    Makes 16 servings

    2 tablespoons butter, melted
    1/2 cup plus 3 tablespoons light brown sugar, divided
    2 tablespoons light corn syrup
    1/2 cup chopped pecans
    2 1/2 cups biscuit baking mix
    1 (15-ounce) can sweet potatoes, drained and mashed or 1 cup mashed Louisiana yams (sweet potatoes)
    1/3 cup skim milk
    1 teaspoon ground cinnamon
    1/4 cup dried cranberries

    1. Preheat oven 400°F. Coat 9x9x2-square baking pan with nonstick baking spray.
    2. In bottom of prepared pan, mix together butter, 1/2 cup brown sugar and corn syrup. Spread mixture evenly in pan. Sprinkle with pecans.
    3. In large mixing bowl, beat together biscuit baking mix, sweet potatoes, and milk until dough forms a ball. Turn dough onto surface heavily dusted with baking mix and roll or pat into 12-inch long rectangle.
    4. In small bowl, combine remaining 3 tablespoons brown sugar and cinnamon. Sprinkle brown sugar mixture and cranberries evenly over dough. Roll up dough jellyroll style from longer side. Cut crosswise into one-inch pieces and arrange sitting on top of the pecan mixture in pan. Dough will spread when baking.
    5. Bake 25-30 minutes or until golden brown. Remove from oven and immediately run knife around sides and invert onto serving plate, scraping any brown sugar mixture from pan to top cake.

    Nutritional information per serving:
    Calories 184 Calories from fat 30% Fat 6g Saturated Fat 2g Cholesterol 4mg Sodium 254mg Carbohydrate 31g Dietary Fiber 1g Sugars 16g Protein 2g Dietary Exchanges: 1 starch, 1 other carbohydrate, 1 fat

    Spicy Advice: Don't let this dough intimidate you as it's so easy to work with- can pat out with hands!

    Visit Holly Clegg's website more delicious recipes!

     


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    Lighting Santa's way with bonfires, gumbo http://www.wbrz.com/news/lighting-santa-s-way-with-bonfires-gumbo/ http://www.wbrz.com/news/lighting-santa-s-way-with-bonfires-gumbo/ Recipes Mon, 22 Dec 2014 5:38:49 AM Hunter Robinson Lighting Santa's way with bonfires, gumbo

    BATON ROUGE - A Christmas tradition continues this weekend in St. James Parish. Dozens of bonfire structures have already popped up near Gramercy and Lutcher.

    They're used to light the way for Santa on Christmas Eve. Family and friends spend weeks constructing the elaborate structures. Some are as tall as 20 ft! The bonfires will light up the levee Wednesday night.

    If Santa's hungry this week, he should stop and get a taste of Larry Roussel's gumbo. He joined us on 2une In this morning, along with Gramercy Mayor Terry Borne and St. James Parish Sheriff Willie Martin.

    They talked about the bonfires while Cousin Larry whipped up some seafood, chicken and sausage and red bean gumbo, potato salad and Bloody Mary Salad.

    Gayle's Bloody Mary Salad by JP's Cousin Larry Roussel

    NOTE: This is a recipe where you can interchange ingredients to your liking as long as you build on the foundation, 2 cups of Zing Zang Bloody Mary mix. You can also add to the ingredients listed below if desired. Plus, you can use fresh ingredients such as bell peppers, celery and onions.

    INGREDIENTS


    Two 28 ounce cans of whole tomatoes (discard or reserve juice for another dish.)
    One 16 ounce jar of Mezzetta sweet cherry peppers (drain juice)
    One 16 ounce jar Tabasco spicy green beans (drain juice)
    One 16 ounce jar of pickled okra (drain juice)
    One 16 ounce jar of Occhipinti cocktail onions (drain juice)
    One 6 ounce dr. wt. can of Mario pitted black olives (drain juice)
    One 7 ounce dr. wt. jar of pimento stuffed green olives (drain juice)
    1 cup of Boscoli Italian Salad mix

    DIRECTIONS

    1. Quarter the tomatoes, then pour all ingredients in a large bowl and mix well.
    2. Best if chilled over night, but okay to serve immediately.

    Makes about 1 gallon using the ingredients listed above.

    Click on the video to see how it's done!

     


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    Louisiana Bayou Bistro's spin on a holiday classic http://www.wbrz.com/news/louisiana-bayou-bistro-s-spin-on-a-holiday-classic/ http://www.wbrz.com/news/louisiana-bayou-bistro-s-spin-on-a-holiday-classic/ Recipes Fri, 19 Dec 2014 11:45:55 AM Hunter Robinson Louisiana Bayou Bistro's spin on a holiday classic

    BRUSLY - Louisiana Bayou Bistro Chef Chucky Lejeune joined us Friday on News 2 at Noon to talk about some of his favorite Christmas dishes.

    In addition to traditional meals like chicken and sausage or seafood gumbo, Chef Chuck says he enjoys combing his pork and deer roasts! He also showcased his macaroni and cheese and seafood pasta.

    Click on the video links to see how it's done, and be sure to visit Louisiana Bayou Bistro in Brusly for more delectable recipes.


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    Satisfy your sweet tooth with a Taste of the Holidays http://www.wbrz.com/news/satisfy-your-sweet-tooth-with-a-taste-of-the-holidays/ http://www.wbrz.com/news/satisfy-your-sweet-tooth-with-a-taste-of-the-holidays/ Recipes Thu, 18 Dec 2014 12:09:49 PM Hunter Robinson Satisfy your sweet tooth with a Taste of the Holidays

    BATON ROUGE - You can satisfy your sweet tooth and get a Taste of the Holidays tonight with Winn Dixie. We chowed down with Megan Willis and Ruth Bergeron today on News 2 at Noon.

    The store on Coursey Blvd in Baton Rouge is celebrating their remodeling with a "Celebrate Delicious" open house event. They were be giveaways and free samples. Plus, Ole St. Nick himself is expected to make an appearance.

    The delicious fun begins at 5:30 p.m. and lasts until 7:30 tonight.


    Click on the video to find out more about some of the delectable cookies, cakes and holiday treats on the menu tonight.

     


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    Holly's Holiday Countdown: Enjoying shrimp and salad for the holidays http://www.wbrz.com/news/holly-s-holiday-countdown-enjoying-shrimp-and-salad-for-the-holidays/ http://www.wbrz.com/news/holly-s-holiday-countdown-enjoying-shrimp-and-salad-for-the-holidays/ Recipes Thu, 18 Dec 2014 11:51:02 AM Hunter Robinson Holly's Holiday Countdown: Enjoying shrimp and salad for the holidays

    BATON ROUGE - 2une In's John Pastorek joined cooking-guru Holly Clegg in her kitchen this morning of another edition of Holly's Holiday Countdown.

    On the menu this morning: Shrimp and Corn Soup with a side of Cranberry Avocado Mixed Green Salad.

    Shrimp and Corn Soup:

    Makes 12 (1-cup) servings

    2 (15 1/2-ounce) cans cream-style corn
    2 cups frozen corn
    2 (14 1/2-ounce) cans diced tomatoes and green chilies
    1 (15-ounce) can tomato sauce
    2 pounds medium peeled shrimp
    1 bunch green onions, chopped

    1. In large nonstick pot, combine cream-style corn, corn, tomatoes and green chilies, tomato sauce, until heated. 2. Add shrimp, bring to boil. Lower heat, cook until shrimp is done, 5-7 minutes. Sprinkle with green onions, serve.

    Nutritional information per serving:
    Calories 162, Calories from fat (%) 8, Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 112, Sodium (mg) 825, Carbohydrate (g) 24, Dietary Fiber (g) 3, Sugars (g) 6, Protein (g) 15, Diabetic Exchanges: 1 1/2 starch, 1 1/2 very lean meat

    Cranberry Avocado Mixed Green Salad:

    Makes 6-8 servings

    1 (9-ounce) bag baby spinach
    1 (9-ounce) bag mixed greens
    2 medium avocados, chopped
    1/3 cup dried cranberries
    1/3 cup pecans, toasted
    1 tablespoon sugar
    1 tablespoon poppy seeds
    1 tablespoon sesame seeds
    1/2 teaspoon paprika
    2 teaspoons ground mustard
    2 tablespoons minced red onion
    1/2 cup seasoned rice or white vinegar
    1/3 cup olive oil

    1. In large bowl, mix together spinach, mixed greens, avocados, cranberries, and pecans.
    2. In another small bowl, whisk together remaining ingredients for vinaigrette. Toss together when ready to serve.

    Nutritional info per serving:
    Calories 262, Calories from Fat 69%, Fat 22g, Saturated Fat 3g, Cholesterol 0mg, Sodium 228mg, Carbohydrates 18g, Dietary Fiber 6g, Total Sugars 11g, Protein 4g, Dietary Exchanges: 1 vegetable, 1 other carbohydrate, 4 fat

    Watch the video for more information about today's recipes, and visit Holly Clegg's website for more information.

     


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    Mestizo's Pescado con Tomatillo http://www.wbrz.com/news/mestizo-s-pescado-con-tomatillo/ http://www.wbrz.com/news/mestizo-s-pescado-con-tomatillo/ Recipes Wed, 17 Dec 2014 2:48:21 PM Caroline McDougall Mestizo's Pescado con Tomatillo

    BATON ROUGE- Jim Urdiales, owner of local restaurant Mestizo, visited the kitchen on News 2 at 4 p.m. to show us how to make Pescado con Tomatillo.

    The dish consists of pan seared sea bass over sautéed spinach with tomatillo sauce, grilled shrimp, sliced avocado, and side of black beans.

    Recipe for Tomatilla Sauce

    • 20 Tomatilla
    • 1 White Onion
    • 4 cloves of garlic
    • 2 ounces of salt
    • 2 ounces of black pepper
    • 2 ounces of granulated garlic

    Jim says to roast all items on a cooking sheet with olive oil at 425 degrees for 20 minutes. He says to let it cool and then blend all items with water or chicken stock.


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    Capital City Grill talks pasta on News 2 at Noon http://www.wbrz.com/news/capital-city-grill-talks-pasta-on-news-2-at-noon/ http://www.wbrz.com/news/capital-city-grill-talks-pasta-on-news-2-at-noon/ Recipes Wed, 17 Dec 2014 11:50:46 AM Hunter Robinson Capital City Grill talks pasta on News 2 at Noon

    BATON ROUGE - Capital City Grill Chef Y'Zell Williamson was in the kitchen today on WBRZ News 2 at Noon to whip up a pair of delicious recipes that are perfect for the holidays.

    First he whipped up some Greek Pasta Salad. Here's what you'll need to get that dish started:

    10 -12oz Penne Pasta
    2 Tbls diced tomatoes, sliced black olives
    toss with your favorite vinaigrette dressing
    (Basil vinaigrette)
    6oz Chicken breast cooked and sliced
    1/2 cup of artichoke hearts and feta cheese

    Then, he finished off lunch with some Seafood Pasta:

    10 - 12 oz Penne Pasta
    3 oz of shrimp
    2 oz of crawfish
    1 Tbls minced garlic, red bell peppers, onions
    2 Cups of heavy cream
    Pinch of seasoning (Tony's)
    Pinch of shredded parm cheese

    Click on the video links to see Chef Williamson in action. Also, be sure to visit Capital City Grill in downtown Baton Rouge to get a taste of their delicious food!

     


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    Roux Louisiana's Herded Lamb Chops http://www.wbrz.com/news/roux-louisiana-s-herded-lamb-chops/ http://www.wbrz.com/news/roux-louisiana-s-herded-lamb-chops/ Recipes Wed, 17 Dec 2014 11:25:57 AM Hunter Robinson Roux Louisiana's Herded Lamb Chops

    BATON ROUGE - December Chef of the Month Roux Louisiana was back in the 2une In Kitchen Wednesday with another delicious recipe. On the menu today: Herded Lamb Chops with Shitake Mushrooms and Black Cherry Demi-Glaze.

    Ingredients:
    1 rack of lamb (frenched)
    2 cup of chicken broth
    1 cup of shitake mushrooms
    2 cups of sweet potatoes
    1 cup of black cherries
    1/2 cup of black cherry preserve
    Salt and pepper to taste
    1 tablespoon of olive oil
    Two tablespoons of thyme
    1 tablespoon of rosemary

    Directions:
    Turn oven to preheat on broil.
    Pit the mushrooms and place in a black iron skillet with 1 cup of chicken broth.
    Remove stems from mushrooms and add with the cherries to the broth.
    Stir often uncovered on high heat.
    In another skillet, add peeled and diced sweet potatoes and add one cup of chicken broth and allow to simmer, stirring often.
    Add olive oil to lamb and coat; salt and pepper to taste and cover in herb mixture.
    Place over sweet potatoes and bake in oven on broil 11-14 minutes.
    Remove from oven and place sweet potatoes on plate; apply lamb to top.
    Gently top with the black cherry demi-glaze; serve it once.

    Watch the video for more, and 2une In next week for another delicious recipe from Roux Louisiana at Phil Brady's.

     


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    Holly's Holiday Countdown: Crabmeat Brie Spinach Dip http://www.wbrz.com/news/holly-s-holiday-countdown-crabmeat-brie-spinach-dip/ http://www.wbrz.com/news/holly-s-holiday-countdown-crabmeat-brie-spinach-dip/ Recipes Thu, 11 Dec 2014 7:45:04 AM Hunter Robinson Holly's Holiday Countdown: Crabmeat Brie Spinach Dip

    BATON ROUGE - John Pastorek joined Holly Clegg in the kitchen this morning on 2une In as we continued Holly's Holiday Countdown. On the menu this morning: Crabmeat Brie Spinach Dip and Italian Pull Apart Bread. Here's the recipes:

    Crabmeat Brie Spinach Dip:
    Splurge with this divine, creamy, and rich tasting crab dip, taking minutes to make. Best with fresh crabmeat but canned may be used.

    Makes 24 (1/4 cup) servings

    1 teaspoon minced garlic
    1/2 cup chopped onion
    3 cups baby spinach, packed
    1 cup shredded part-skim mozzarella cheese
    1/2 cup nonfat plain Greek yogurt
    1 (8-ounce) package reduced-fat cream cheese
    1 tablespoon lemon juice
    1/4 teaspoon cayenne pepper (or to taste)
    6 ounces Brie cheese, rind removed and cut into cubes
    1 pound lump crabmeat, picked for shells
    1/2 cup chopped green onions

    1. In nonstick pot coated with nonstick cooking spray, sauté garlic, onion, and spinach about 5 minutes until tender. Add remaining ingredients except crabmeat and green onions.
    2. Cook over low heat, stirring, until cheese is melted and mixture creamy. Carefully stir in crabmeat and green onions.

    Nutritional information per serving:
    Calories 86, Calories from Fat 53%, Fat 5g, Saturated Fat 3g, Cholesterol 31mg, Sodium 191mg, Carbohydrates 1g, Dietary Fiber 0g, Total Sugars 1g, Protein 8g, Dietary Exchanges: 1 lean meat, 1/2 fat

    Italian Pull Apart Bread:
    Simple and most amazing buttery tasting bread with Italian flair.

    Makes 12-16 servings

    3 tablespoons butter, melted
    3 (8-ounce) cans reduced-fat crescent rolls
    2 teaspoons Italian blend seasoning

    1. Preheat oven 375°F.
    2. Pour butter into bottom of nonstick Bundt pan. Unroll crescent rolls into four rectangles (two triangular shapes) and roll up (like cigar). Layer on top the butter, sprinkle seasoning between layers. Layers will overlap and don't have to be exact.
    3. Bake 19-23 minutes or until top is golden brown. Immediately invert onto serving plate.

    Nutritional information per serving:
    Calories 156, Calories from Fat 49%, Fat 9g, Saturated Fat 4g, Cholesterol 6mg, Sodium 353mg, Carbohydrates 18g, Dietary Fiber 0g, Total Sugars 3g, Protein 3g, Dietary Exchanges: 1 starch, 2 fat

     


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    Roux Louisiana: Blackened Alligator http://www.wbrz.com/news/roux-louisiana-blackened-alligator/ http://www.wbrz.com/news/roux-louisiana-blackened-alligator/ Recipes Thu, 11 Dec 2014 5:43:37 AM Hunter Robinson Roux Louisiana: Blackened Alligator

    BATON ROUGE - Roux Louisiana at Phil Brady's Chef David Johnson stopped by 2une In for his second appearance as our December Chef of the Month.

    On the menu this week: Blacked Alligator. Click on the video link to see how it's done!

    Blackened Alligator with Andouille, Fig and Brussel Sprouts

    1 pound alligator tail
    1 pound andouille sausage
    1 cup Brussel sprouts
    1/2 cup figs
    1 tablespoon creole seasoning
    2 tablespoons olive oil
    1/4 cup green onions

    Directions:
    Season the alligator. Put oil in skillet and heat on high. Once heated, add gator and andouille sausage. Allow to blacken. Add Brussel sprouts, figs, and cook until Brussel sprouts are tender. Add green onions and remove from heat.

    Serve over cream style grits.

    2une In each Wednesday of December for more delicious recipes from Roux Louisiana.

     


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    Seared lamb chops topped with olive tapenade http://www.wbrz.com/news/seared-lamb-chops-topped-with-olive-tapenade/ http://www.wbrz.com/news/seared-lamb-chops-topped-with-olive-tapenade/ Recipes Wed, 10 Dec 2014 3:14:01 PM Caroline McDougall Seared lamb chops topped with olive tapenade

    BATON ROUGE - Chef Kelley McCann of Galatoire's Bistro cooked seared lamb chops topped with an olive tapenade, today at News 2 at 4. Chef Kelley says it's one of the many dishes you can find featured at their restaurant.

    Ingredients for lamb chops topped with tapenade:

    -2 Lamb chops
    -1 tbsp. Olives
    -1 tbsp.Salt and Pepper
    -1 tbsp.Capers
    -1 tbsp.Oil

    Chef McCann says to sear the lamb chops at preferred temperature. Dice the ingredients and mix together to create the tapenade marinade to top off on the lamb chops.

     


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    Mestizo Restaurant Quinoa Jambalaya http://www.wbrz.com/news/mestizo-restaurant-quinoa-jambalaya/ http://www.wbrz.com/news/mestizo-restaurant-quinoa-jambalaya/ Recipes Wed, 3 Dec 2014 2:56:06 PM Caroline McDougall Mestizo Restaurant Quinoa Jambalaya

    BATON ROUGE - Jim Urdiales, owner of local restaurant Mestizo, visited the kitchen on News 2 at 4 p.m. to show us how to make Quinoa Jambalaya. It's a new healthier spin of the Cajun favorite on their menu.

    Quinoa is a grain often used as a substitute to rice. The grain is high in protein, lacks gluten and has been called a super food by many dietitians and nutrition scientists

    Mestizo Restaurant: Jambalaya Quinoa

    Ingredients

    • Half stick of butter
    • 1 link of Smoked Sausage or Andouille
    • 1 8 oz. Chicken Breast8 oz. Trinity mixture (variants of onions, bell peppers, parsley and celery)
    • 4 cloves of fresh garlic
    • 2 oz. Chipotle in Adobo Sauce
    • 8 oz. Whole peeled Tomatoes
    • 1 oz. Creole Seasoning
    • 2 oz. Fresh chopped Tomatoes
    • 2 oz Fresh Chopped Green Onions
    • 8 oz Cooked Red Quinoa in Chipotle Salsa

    Procedures

    Urdiales recommended cooking the quinoa first in the same manner as rice but with an additional step adding chipotle salsa to water. Next heat the pan with butter and add sausage and chicken. He says to cook this for two minutes and then add the Cajun Holy trinity mixture. Urdiales says to then add whole peeled tomatoes, seasoning, garlic, and chipotle peppers, and cook it until the water mixture is low. Last, add cooked quinoa and top it off with fresh tomatoes and chives.

     

     


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