WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2015, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Sun, 29 Mar 2015 01:03:42 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Ruffino's Restaurant: Pan Sauteed Redfish http://www.wbrz.com/news/ruffino-s-restaurant-pan-sauteed-redfish/ http://www.wbrz.com/news/ruffino-s-restaurant-pan-sauteed-redfish/ Recipes Wed, 25 Mar 2015 5:00:48 AM Joe Hagan Ruffino's Restaurant: Pan Sauteed Redfish

BATON ROUGE- Our March Chef of the Month, Peter Sclafani, returned to the 2une In kitchen Wednesday morning with a delicious seafood recipe: Pan Sauteed Redfish with Oyster, Artichoke and Wild Mushroom Sauce.

Ingredients:

1 tablespoon olive oil
1 tablespoon minced shallots (or minced onions)
1 tablespoon minced garlic
2 cups sliced assorted fresh wild mushrooms
1 cup quartered artichoke hearts
1 teaspoon dry oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup dry white wine
1 cup heavy cream
1/4 cup chopped green onions
24 fresh oysters (Chef Sclafani prefers P&J)
2 tablespoons butter

Directions:

Heat the oil in a large skillet over high heat. When the oil is hot, add shallots, garlic, mushrooms, artichoke hearts, salt, pepper, and oregano and sauté for about 2 to 3 minutes. Stir in the lemon juice and the white wine and cook for 1 minute. Whisk in the cream and green onions and bring to a boil. Reduce heat to a simmer and cook until slightly reduced. Stir in the oyster and butter and cook until the edges begin to curl. Serve over pan roasted Redfish.

 


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Ruffino's: Grilled shrimp skewers with mango salsa http://www.wbrz.com/news/ruffino-s-grilled-shrimp-skewers-with-mango-salsa/ http://www.wbrz.com/news/ruffino-s-grilled-shrimp-skewers-with-mango-salsa/ Recipes Wed, 18 Mar 2015 5:37:58 AM Joe Hagan Ruffino's: Grilled shrimp skewers with mango salsa

BATON ROUGE - Our March Chef of the Month, Peter Sclafani, returned to the 2une In kitchen Wednesday morning to teach us another delicious recipe: Grilled Shrimp Skewers.

Ingredients:
24 extra large Gulf Shrimp, peeled with tail on, deveined
4 bamboo or metal skewers
1 cup extra virgin olive oil
1/3 cup lemon juice
4 sprigs of thyme, de-stemmed
4 garlic cloves, chopped
1 teaspoon red pepper flakes
2 teaspoons sea salt

Directions:

In a large bowl, combine the olive oil, lemon juice, thyme, garlic, salt and pepper. Add the shrimp, cover and refrigerate from 1 to 4 hours. If using bamboo skewers, soak in water for one hour before grilling. Preheat the grill to a medium heat. Remove the shrimp from the marinade and skewer 6 shrimp on each skewer. Grill the shrimp just until they are done. Do no overcook! They should cook about 2 minutes on each side. Serve with mango salsa. Makes 4 appetizers.

Watch the video for more tips from Chef Sclafani. Make sure to watch 2une in next Wednesday for another tasty recipe from Ruffino's.

 


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ICYMI: Ruffino's Crawfish Cakes http://www.wbrz.com/news/icymi-ruffino-s-crawfish-cakes/ http://www.wbrz.com/news/icymi-ruffino-s-crawfish-cakes/ Recipes Thu, 12 Mar 2015 3:40:47 AM Hunter Robinson ICYMI: Ruffino's Crawfish Cakes

BATON ROUGE - Our March Chef of the Month is Chef Peter Sclafani at Ruffino's Restaurant in Baton Rouge. He returned to the 2une In Kitchen Wednesday with another delicious recipe: Ruffino's Crispy Crawfish Cakes.

Ingredients:

2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/4 cup seeded and finely chopped red bell pepper
Salt to taste
Fresh ground black pepper
1 tablespoon chopped garlic
1 pound fresh crawfish tails
1/4 cup chopped green onions, green parts only, plus extra for garnish
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons Creole mustard
Juice of one fresh lemon
1/2 cup mayonnaise
1 T. Worcestershire sauce
1 t. Hot pepper sauce
2 eggs
3/4 cups dried fine bread crumbs
1/4 cup all-purpose flour
Creole Seasoning
1/4 cup olive oil

Directions:

Melt butter in a small sauté pan over medium heat. Add onions, celery and bell peppers. Season with salt and pepper. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crawfish, green onions, Parmesan, parsley, mustard lemon juice, mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Creole Seasoning. Dredge the crawfish cakes in the seasoned flour, tapping off excess. In a large sauté pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Serve with Creole Remoulade sauce.

Watch the video for more tips from Chef Sclafani. 2une In next Wednesday for another delicious recipe from Ruffino's.

 


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Mestizo's Restaurant: Fried avocado http://www.wbrz.com/news/mestizo-s-restaurant-fried-avocado/ http://www.wbrz.com/news/mestizo-s-restaurant-fried-avocado/ Recipes Wed, 11 Mar 2015 2:57:03 PM Brock Sues Mestizo's Restaurant: Fried avocado

BATON ROUGE - Chef Jim Urdiales of Mestizo's Restaurant visited News 2 at 4 today to show us how to prepare a dish with a dash of green with St. Patrick's Day just around the corner: fried avocado.

While you may be more accustomed to seeing the avocado in guacamole, the chef's fried twist is a savory and unique treat that is sure to please when it hits the table.

Ingredients
-1 ripe avocado
-1 cup of buttermilk
-1 cup of seasoned flour
-1 cup of panko bread crumbs

Procedures
Preparing the dish requires only a few simple steps. First, cut each avocado into quarters. Next, dredge each piece in the seasoned flour and finish with a second dredging in the bread crumbs. Finish it up by frying the breaded avocado in oil for 2 minutes.

Mestizo's Restaurant is celebrating 16 years in Baton Rouge this month so be sure to check out their menu of classics and new creations by visiting mestizorestaurant.com.

 


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Ruffino's: Ahi Tuna Tartare http://www.wbrz.com/news/ruffino-s-ahi-tuna-tartare/ http://www.wbrz.com/news/ruffino-s-ahi-tuna-tartare/ Recipes Wed, 4 Mar 2015 4:42:52 AM Hunter Robinson Ruffino's: Ahi Tuna Tartare

BATON ROUGE - Our March Chef of the Month is one of Baton Rouge's favorite restaurants for seafood, steaks and more: Ruffino's and award-winning, nationally-acclaimed Chef Peter Sclafani. On the menu this morning on 2une In: Ahi Tuna Tartare.

Ingredients:

1 lb. Fresh Ahi Tuna, diced
1/2 cup cucumber, seeded and diced
1 tbsp. jalapeno, seeded and minced
1/4 cup green onions, thinly sliced
2 tbsp. soy sauce
1 tsp. Sriracha
1 tsp. sesame oil
Juice of 1/2 a lime
2 advocados, peeled, sliced and diced
1 cup micro greens or herb mix
10 egg roll wrappers
Cooking oil for deep frying
1 tsp. Chinese 5-spice powder
1 cup mayonnaise

Recipe:

1) Preheat the fryer to 350 degrees Farenheit.
2) In a small mixing bowl, combine tuna, cucumber, jalapeno, green onions, soy sauce, Sriracha, sesame oil and lime juice. Mix well and refrigerate.
3) Toss the avocado with lime juice in a small mixing bowl. Mix well and refrigerate.
4) Diagonally cut the egg roll wrappers in half from corner to corner, and then in half again from corner to corner to make 4 small triangles.
5) Carefully separate each, and drop in the hot oil a few at a time.
6) Fry for about 1 minute until crisp.
7) Drain and place on a plate lined with paper towels.
8) Dust with some Chinese 5-spice powder.
9) In another small mixing bowl, combine the mayonnaise, Sriracha, soy sauce and sesame oil.
10) Place a 3 in. Ring mold on one side of the plate.
11) Fill 3/4 of the way with the tuna mixture.
12) Fill the remainder with diced avocado.
13) Top with 1/4 of the micro greens or herb mix.
14) Remove the ring mold and drizzle the sauce on the opposite side of the plate.
15) Repeat 3 more time sand garnish with a sprinkling of sesame seeds. Serve with won ton chips

2une In each Wednesday in March for more recipes from Ruffino's Restaurant.

 


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Tommy's Fish House: French Toast, Omelets and the Hangover Sandwich http://www.wbrz.com/news/tommy-s-fish-house-french-toast-omelets-and-the-hangover-sandwich/ http://www.wbrz.com/news/tommy-s-fish-house-french-toast-omelets-and-the-hangover-sandwich/ Recipes Wed, 25 Feb 2015 5:36:57 AM Hunter Robinson Tommy's Fish House: French Toast, Omelets and the Hangover Sandwich

PRAIRIEVILLE - Tommy's Fish House in Prairieville has shown you delicious recipes all February long, including seared tuna, shrimp and grits and pepper jack crab dip as our Chef of the Month. This morning on 2une In, Kenny Carr and Chalin Delaune helped kick-start your day with the perfect breakfast: Tommy's French Toast

Ingredients:
4 slices French bread (cut 1 in. thick)
2 eggs (any size)
1/2 cup milk
1/4 cup sugar
1 tsp. vanilla
2 tbsp. cinnamon

Directions:
1) Let French bread dry overnight
2) Combine milk, eggs, vanilla, sugar and cinnamon.
3) Whisk until smooth.
4) Heat large, non-stick pan on medium high.
5) Dip sliced bread in batter until completely saturated (about 10 seconds)
6) Cook on both sides until brown (about 4-5 minutes/side)

Click on the related links for more recipes from Tommy's Fish House. 2une In next Wednesday for a first look at our March Chef of the Month, Ruffino's in Baton Rouge.

 

 


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Tommy's Fish House: Seared Tuna http://www.wbrz.com/news/tommy-s-fish-house-seared-tuna/ http://www.wbrz.com/news/tommy-s-fish-house-seared-tuna/ Recipes Wed, 18 Feb 2015 6:51:24 AM Hunter Robinson Tommy's Fish House: Seared Tuna

BATON ROUGE - Our 2une In Chef of the Month for February is Tommy's Fish House in Prairieville. Kenny Carr joined us in the kitchen this morning with a recipe that's perfect for the start of Lent: Seared Tuna.

Directions:

1) Put about 3 tbsp. of butter in your pan.
2) Dust each side of the tuna.
3) Cook for about 2.5 minutes on each side then remove from heat.
4) Put 2 tbsp. of butter and 3 oz. of crawfish in a separate pan.
5) Saute then add green onions & pinch of chicken base.
6) Let sit for about 45 seconds.
7) Add heavy cream and let reduce.
8) In another pan, add water, butter, salt pepper and broccoli.
9) Let broccoli steam.
10) Remove sauce from heat.
11) Place two pieces of tuna on a plate.
12) Spoon crawfish tails on top.
13) Drizzle the sauce around the tuna.
14) Place broccoli on the plate & serve.

Click on the related links for more recipes from Tommy's Fish House in Prairieville.


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Bonefish Grill: Lobster Tacos http://www.wbrz.com/news/bonefish-grill-lobster-tacos/ http://www.wbrz.com/news/bonefish-grill-lobster-tacos/ Recipes Thu, 12 Feb 2015 5:19:46 AM Hunter Robinson Bonefish Grill: Lobster Tacos

BATON ROUGE - Couples have begun making reservations at restaurants around the city to celebrate Valentine's Day. Chef Brian Bertin from The Bonefish Grill stopped by 2une In this morning with a great dish to share with your sweetheart: Lobster Tacos.

Ingredients:

8 oz. lobster claw or leg meet, pre-cooked and chilled
2 tbsp. celery, freshly chopped
2 tbsp. red onion, freshly chopped
4 tsp. cole slaw dressing
1/2 tsp. dijon mustard
1/2 tsp. kosher salt
1/2 tsp. ground pepper
fresh romaine lettuce

Directions:

1) Dice pre-cooked lobster claws into bite-sized pieces.
2) Mix seasonings and ingredients together with cole slaw dressing.
3) Coat crispy taco shells with romaine lettuce.
4) Add fresh lobster salad.
5) Top with fresh cilantro for extra flavor.

Head into the 2une In Kitchen to see how it's done!

Be sure to visit our 2une In page for highlights from todays show.


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Tommy's Fish House: Shrimp and Grits http://www.wbrz.com/news/tommy-s-fish-house-shrimp-and-grits/ http://www.wbrz.com/news/tommy-s-fish-house-shrimp-and-grits/ Recipes Wed, 11 Feb 2015 5:30:21 AM Hunter Robinson Tommy's Fish House: Shrimp and Grits

PRAIRIEVILLE- Our 2une In Chef of the Month, Chef Kenny Carr from Tommy's Fish House, was back in the kitchen this morning. On today's menu: Shrimp and Grits.

Ingredients:

Butter
Worcestershire Sauce
1/2 tsp. lemon juice
1/2 tsp. dry parsley
1/2 tsp. rosemary dry
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. granulated garlic
1/4 tsp. granulated onion
1/4 tsp. paprika
1/4 tsp. creole seasoning

Cheese grit ingredients:
1 qt. water
heavy cream
1/2 cup stone-ground grits
1 tbsp. butter
1/2 cup cheddar cheese
salt to taste

Directions:

1) Let the butter sit-out at room temperature.
2) Whip rosemary, black pepper, granulated garlic and onion, paprika and creole seasoning for about three minutes.
3) Add Worcestershire and lemon juice.
4) Sautee shrimp in butter and a little bit of water. Cook on both sides.
5) Add a little more water and 1.5 tbsp. of butter and cream. Pour over grits.

Grits Directions:

1) In a small pot, add 1 qt. water, 1/2 cup heavy cream and 1 tbsp. butter.
2) Let simmer.
3) Add grits and stir constantly until they start to simmer.
4) Salt to taste once grits have cooked.
5) Add cheese.
6) Remove from heat.

Head into the kitchen with Chef Kenny to see the process step-by-step. Check out the related links for his recipe for Pepper Jack Crab Dip, and 2une In next Wednesday for another recipe from Tommy's Fish House.

 

 


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Galatoire's Bistro: Braised short rib tacos http://www.wbrz.com/news/galatoire-s-bistro-braised-short-rib-tacos/ http://www.wbrz.com/news/galatoire-s-bistro-braised-short-rib-tacos/ Recipes Wed, 4 Feb 2015 3:22:28 PM Brock Sues Galatoire's Bistro: Braised short rib tacos

BATON ROUGE - Executive Chef Kelley McCann of Galatoire's Bistro in Baton Rouge returned to the News 2 at 4 set Wednesday, and he was especially thrilled today to bring one of his personal favorites onto the show today in the form of braised short rib tacos.

The braised short rib tacos fall into the happy hour category of food that Chef McCann gets to prepare at the Perkins Road eatery on certain occasions. It's an awesome blend of Latin flavor with avocado, cilantro, jalapeño and lime that coalesce to really bring out some of those south of the border flavor profiles. If you want to churn out some of these bangin' soft tacos for yourself, the chef provided his personal recipe for you to try at home.

Galatoire's Bistro: Braised Short Rib Tacos

Ingredients

-Corn or flour tortillas
-3 lbs. beef short rib
-1/2 diced red onion
-1 cup diced tomato
-2 T. tomato paste
-1/4 cup diced jalapeno pepper
-1 cup red wine
-4 cups chicken or beef stock

For salsa:

-1 tomato (small diced)
-1 jalapeno (small diced)
1/2 red onion (small diced)
-2 T chopped cilantro
-1 t. crushed red pepper
-Salt and pepper
-4 oz. lime juice

Procedures

1.) In a shallow pot, season short ribs with salt and pepper. Sear on all sides then remove from pan and set aside. In the same pot, sweat out vegetable then deglaze with red wine and tomato paste. Return short ribs back to pot and cover with stock. Cover pot with lid and simmer for one hour.

2.) After an hour, remove lid and, with a fork, attempt to pull meat apart. If there is resistance, cover and simmer for an additional 20 minutes. Once able to shred beef, continue cooking until liquid is almost completely reduced.

3.) For salsa, small dice all vegetables and mix rest of ingredients in a small mixing bowl. Toast off tortillas until slightly crispy. Fill with braised short rib and top with salsa and enjoy.

For more information about Galatoire's Bistro and their range of delicious cuisine, be sure to check out their website at http://www.galatoiresbistro.com/.


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Tommy's Fish House: Pepper Jack Crab Dip http://www.wbrz.com/news/tommy-s-fish-house-pepper-jack-crab-dip/ http://www.wbrz.com/news/tommy-s-fish-house-pepper-jack-crab-dip/ Recipes Wed, 4 Feb 2015 5:11:51 AM Hunter Robinson Tommy's Fish House: Pepper Jack Crab Dip

BATON ROUGE - Our Chef of the Month for February is Chef Kenny Carr from Tommy's Fish House in Prairievile. He joined Kylie Dixon and John Pastorek in the 2une In Kitchen this morning to make what he believes is their best-tasting dish: Pepper Jack Crab Dip.

Ingredients:

4 tbsp. onions
6 tbsp. celery
2 tbsp. yellow bell pepper
2 tbsp. green bell pepper
2 tbsp. red bell pepper
2 tbsp. butter
1/4 cup milk
1/4 cup heavy cream
1/4 tsp. seafood base
cream cheese
pepper jack cheese
creole seasoning
crab meat

Directions:

1) Saute vegetables in butter.
2) Add seasoning and seafood base.
3) Add milk and heavy cream.
4) Add cream cheese and pepper jack cheese.
5) Let simmer again until cheese is melted.
6) Add crab meat.
7) Let simmer for 2 minutes.
8) Remove from heat and serve.

Head into the 2une In Kitchen with Chef Kenny to see how it's done! 2une In next Wednesday for another delicious recipe from Tommy's Fish House.

 


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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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