WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2014, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Sun, 21 Sep 2014 04:09:19 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Asian Crunch with the Twinatics http://www.wbrz.com/news/asian-crunch-with-the-twinatics/ http://www.wbrz.com/news/asian-crunch-with-the-twinatics/ Recipes Fri, 19 Sep 2014 3:10:39 PM Caroline McDougall Asian Crunch with the Twinatics

BATON ROUGE - Health-conscious twins and LSU grads, Christina and Catherine Mahtook, joined us in the kitchen Friday with recipes from their online cookbook of healthy recipes inspired by their mother's battle with breast cancer. The duo hopped on board a plant-based diet with their mother and are now sharing their healthy recipes on their downloadable "e-cookbook."

The Twinatics shared with us their Asian Crunch dish cool enough for any Tiger tailgate.

To make Asian Crunch, these ingredients are needed:

  • 1 16oz bag Broccoli Slaw 
  • ½ cup slivered almonds 
  • ½ cup roasted sunflower seeds 
  • 1 bunch of green onions, chopped 
  • 1 box of sprouted grain(or whole wheat) pasta 
  • 16 oz bag of edamame (soy beans) 
  • 3 packets of Stevia (2-3 table spoons of the sweetener of your choice) 
  • ¼ cup of olive oil 
  • 1/3 cup apple cider vinegar 
  • ¼ cup Tamari (soy sauce)

The girls reccommended to add all the ingredients into a bowl and stir. For a refreshing and healthy meal, the girls advise to chill the salad for up to 2 to 3 hours.

To get your hands on a digital copy of the cookbook, "Get Real with Twinatics", visit their website at twinatics.com.


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Bacon-wrapped oysters with The Saints Super Fans http://www.wbrz.com/news/bacon-wrapped-oysters-with-the-saints-super-fans/ http://www.wbrz.com/news/bacon-wrapped-oysters-with-the-saints-super-fans/ Recipes Wed, 17 Sep 2014 3:23:06 PM Caroline McDougall Bacon-wrapped oysters with The Saints Super Fans

BATON ROUGE - A local restaurant shared a bacon-wrapped oyster recipe good enough for any Saints fan.

JK Lockhart from Lava Cantina cooked bacon-wrapped oysters.  He then fried the oysters in tempura batter and topped it off with a remoulade sauce.

To make the dish, these ingredients are needed:

  • 6 shucked Louisiana oysters
  • 3 strips of applewood smoked bacon

Lockhart reccommended to wrap each shucked oyster in 1/2 strip of bacon, and skewer each wrapped oyster with a toothpick so bacon stays on.
Next, dunk the bacon wrapped oysters in tempura batter mixture, and make sure the entire oyster is coated in batter.
Lockhart then said to immediately roll each oyster in cornmeal breading mixture, and make sure each oyster is fully coated.
Then, fry them at 350 degrees for half a minute, or until the oysters turn golden brown and the bacon becomes crispy.
Last, Lockhart said to drain the grease onto a napkin and serve immediately with remoulade sauce.

The Super Fans also joined in with Lockhart to tell WBRZ about Lava Cantina's "Saints Night Out" with Saints wide receiver, Joe Morgan, coming up this Monday. Fans can win a VIP night out experience with a saints player and The Super Fans by liking Lava Cantina on Facebook and joining the event.

Two winners will be selected, but the public is welcomed to come to the event for great eats, autographs, photos and Saints memorabilia giveaways.


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Enchiladas covered in tomatilla sauce http://www.wbrz.com/news/enchiladas-covered-in-tomatilla-sauce/ http://www.wbrz.com/news/enchiladas-covered-in-tomatilla-sauce/ Recipes Tue, 16 Sep 2014 3:05:50 PM Zach Correa Enchiladas covered in tomatilla sauce

BATON ROUGE - A local restaurateur celebrated Mexico's Independence Day with a twist on pork enchiladas.

Jim Urdiales from Mestizo cooked the Isla, which is pork enchiladas topped with tomatilla sauce, sliced avocado, cilantro, pico de gallo and cotija cheese.

To make the tomatilla sauce, these ingredients are needed:

-12 tomatillas
-1 white onion cut
-4 cloves of garlic
-1 serrano pepper

Urdiales recommended roasting all the items in the sauce for 25 minutes under 350 degrees. Next, put items into blender and add chicken stock. Urdiales then said to add one bunch of cilantro, a teaspoon of salt, a teaspoon of black pepper and a teaspoon of granulated garlic.

Urdiales said the sauce can be refrigerated for up to two weeks.


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Galatoire's Bistro: Seared sea scallops http://www.wbrz.com/news/galatoire-s-bistro-seared-sea-scallops/ http://www.wbrz.com/news/galatoire-s-bistro-seared-sea-scallops/ Recipes Wed, 10 Sep 2014 3:34:43 PM Brock Sues Galatoire's Bistro: Seared sea scallops

BATON ROUGE - Executive Chef Kelley McCann of Galatoire's Bistro on Perkins Road is back and he came to the kitchen today armed with creamed corn and sea scallops.

Chef McCann is trying to tap into a "casual bar scene" feel at the restaurant these days, and today's dish of seared scallops is perfectly suited to accompanying the easy atmosphere while pleasing palates. The recipe is as follows:

Galatoire's Bistro Seared Sea Scallops


  • 1 lb. dry large sea scallops 
  • 1 Tbs. unsalted butter 
  • 1 Tbs. extra-virgin olive oil 
  • Kosher salt and freshly ground black pepper 
  • For the sauce: 
  • 3 Tbs. unsalted butter, cut into six pieces 
  • 2 Tbs. finely diced shallot (1 medium shallot) 
  • 1/4 cup dry white vermouth or dry white wine 
  • 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives 
  • 1/4 tsp. finely grated lemon zest 
  • Kosher salt and freshly ground black pepper 
  • 2 to 3 lemon wedges for serving
PRO TIP: Chef McCann says it is essential to have all of your ingredients prepped for the sauce (shallots diced and herbs chopped) before you begin searing the scallops.
  1. Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels because surface moisture will prevent proper browning of the scallops.
  2. Heat a 10 or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. If you're using the oil and butter, add them and heat until quite hot. Pat the scallops dry once more and put them in the pan, spaced apart evenly, and in a single layer. 
  3. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
  4. Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
As far as serving suggestions go, the chef recommends serving the scallops with an arugula and fennel salad. Dress the salad with an orange and fennel seed dressing before topping with toasted hazelnuts. Kelley says the perfect finale for this late summer fare would be a dessert of chocolate mousse.
Chef Kelley McCann is always bringing news of upcoming events at Galatoire's Bistro when he visits the News 2 at 4 kitchen. To stay update with what's going on at the restaurant including dinner and drink specials, be sure to check out http://www.galatoiresbistro.com/.


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Louisiana Bayou Bistro's blackened red fish, twice baked potato and more http://www.wbrz.com/news/louisiana-bayou-bistro-s-blackened-red-fish-twice-baked-potato-and-more/ http://www.wbrz.com/news/louisiana-bayou-bistro-s-blackened-red-fish-twice-baked-potato-and-more/ Recipes Wed, 10 Sep 2014 5:50:58 AM Hunter Robinson Louisiana Bayou Bistro's blackened red fish, twice baked potato and more

BRUSLY - Our September Chef of the Month for 2une In is Louisiana Bayou Bistro in Brusly.

Chef Chucky Lejeune was in the 2une In kitchen with Bridgette Chatelain to showcase some of the restaurants most delicious entrées, including blackened red fish, fried catfish, twice baked potatoes and grilled steak.

Check out the video or 2une In next Wednesday for more from Louisiana Bayou Bistro.

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Jay D's Barbecue Sloppy Joes http://www.wbrz.com/news/jay-d-s-barbecue-sloppy-joes/ http://www.wbrz.com/news/jay-d-s-barbecue-sloppy-joes/ Recipes Fri, 5 Sep 2014 3:18:54 PM Brock Sues Jay D's Barbecue Sloppy Joes

BATON ROUGE - It's tailgating season yet again and Chef Jay Ducote visited our 4 p.m. broadcast with a brilliant take on an American classic. His sloppy joe recipe is perfectly suited to bringing out to the stadium parking lot and guaranteed to keep your crew full through the game (or at least until halftime depending on your crew).

Chef Jay D's recipe produces a slightly updated and more refined sloppy joe that in no way evokes memories of the mediocre renditions that were literally slopped onto trays in your high school cafeteria. The chef rough cuts the fresh veggies, uses quality ground beef and liberally adds in his own barbecue sauce for a product that is spicy, just sweet enough, and excellently textured. Here's the lowdown on how to crank out some of these sandwiches:

Jay D's Barbecue Sloppy Joes
Serves 4


Brown the beef in saute pan with Burger Blend spice and 1 Tbsp. of olive oil. Remove from pan and set aside. Add 1 Tbsp. of olive oil into pan and saute vegetables until soft. Add beef back to pan with vegetables, add barbecue sauce and water then simmer for 20 minutes or until all of the liquid has reduced.

Once the meat is ready, spoon it up onto some buns and be sure to provide an ample supply of napkins to make sure your tailgate companions keep their game day apparel stainless. Being meticulous about providing napkins could be a game changer later in the season if the friends you tailgate with hold to the superstition of not washing jerseys during a winning streak. The sauce and the sloppy joes may smell great now, but things could get rough if your team makes it deep into the playoffs.

For this recipe, Jay D has sourced the spices and sauce locally. Jay Ducote launched his own brand of barbecue sauce earlier this year and it is the sauce he recommends for this recipe. Jay D's Louisiana Barbecue Sauce is now available all over Baton Rouge and is definitely worth trying. Check out the store locator on his website to find out where you can get it.

For more recipes that exude the joy of getting crazy with the sauce, be sure to check out Jay D's culinary blog and general musings about good eats at his website: Bite and Booze.

Full Disclosure: I am a barbecue sauce enthusiast. I tried the sauce today. It more than meets my exacting barbecue sauce standards. The sauce is good.

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Alligator, shrimp, boudin and more from Bayou Bistro http://www.wbrz.com/news/alligator-shrimp-boudin-and-more-from-bayou-bistro/ http://www.wbrz.com/news/alligator-shrimp-boudin-and-more-from-bayou-bistro/ Recipes Wed, 3 Sep 2014 6:05:23 AM Hunter Robinson Alligator, shrimp, boudin and more from Bayou Bistro

BRUSLY - Our Chef of the Month for September is Bayou Bistro in Brusly.

Chef Chucky Lejeune joined us on 2une In this morning to show off some of the restaurant's delicious appetizers, including grilled and fried shrimp, fried alligator and boudin.

Check out the video or visit Louisiana Bayou Bistro's website for more information.

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Breakfast with 2une In: Leroy Neiman Art Exhibit at Walk-Ons http://www.wbrz.com/news/breakfast-with-2une-in-leroy-neiman-art-exhibit-at-walk-ons/ http://www.wbrz.com/news/breakfast-with-2une-in-leroy-neiman-art-exhibit-at-walk-ons/ Recipes Fri, 29 Aug 2014 7:04:58 AM Hunter Robinson Breakfast with 2une In: Leroy Neiman Art Exhibit at Walk-Ons

BATON ROUGE - 2une In's Rebecca Buchanan visited Walk-Ons this morning for Breakfast with 2une In to preview the Leroy Neiman: Action! art exhibit.

The "Leroy Neiman: Action!" exhibit opened on August 2nd at the LSU Museum of Art. It features over eighty of the best drawings, paintings and prints from the legendary sports illustrator. Curator Katie Pfohl says Neiman is the greatest sports artist of the twentieth century.

"He's famous for being up close with the athletes and capturing their every motion all across sports," she explains.

The exhibit also includes some LSU connections.

"In addition to drawing Pete Maravich in 1970, we also have some classic LSU memorabilia on display," Pfohl says. "We have lockers from Tiger Stadium signed by the LSU greats, nearly 100 different baseballs signed by all the national championship teams and a painting of the Tiger eye by a local artist."

Leroy Neiman: Action! is on display now until January 17th, 2015 at the LSU Museum of Art in the Shaw Center in downtown Baton Rouge.

Rebecca also got ready for LSU Kick-off by previewing some delicious dishes at Walk-Ons, including wraps, pastas, wings and burgers. Check out the videos for more information.



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Braised pork shank with spaetzle and Burgundy demi-glace http://www.wbrz.com/news/braised-pork-shank-with-spaetzle-and-burgundy-demi-glace/ http://www.wbrz.com/news/braised-pork-shank-with-spaetzle-and-burgundy-demi-glace/ Recipes Wed, 27 Aug 2014 2:54:11 PM WBRZ Staff Braised pork shank with spaetzle and Burgundy demi-glace

BATON ROUGE - Galatoire's Bistro Chef Kelley McCann visited the kitchen on News 2 at 4 this evening to show us how to prepare a dish he absolutely loves: braised pork shank over spaetzle with a Burgundy demi-glace.

It's an easy-to-make yet refined dish that he will continue to prepare at the Perkins Road eatery throughout the week. To try it at home, the recipe is as follows:

Braised Pork Shank over Spaetzle and a Burgundy demi-glace


  • 1 ounce dried porcini mushrooms
  • 1 1/2 cups boiling water
  • 2 large or 4 small pork shanks 4 to 5 pounds total, trimmed of any skin or hair
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 ounces prosciutto or dried coppa, chopped
  • 2 cups chopped onions
  • 1 cup finely chopped peeled carrots
  • 1/2 cup chopped celery
  • 1 cup chopped leeks white and pale green parts
  • 2 tablespoons chopped garlic
  • 1 cup dry white wine
  • 1 cup homemade pork stock or canned low-sodium chicken broth, plus more if needed
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh rosemary
  1. Place the mushrooms in a small bowl and cover with the boiling water. Soak for at least 45 minutes, or up to several hours. Remove the mushrooms from the liquid with a slotted spoon. Chop and set aside. Strain the soaking liquid, leaving behind any grit in the bottom of the bowl, and set aside.
  2. Preheat the oven to 325°F. Tie each shank with 3 loops of butcher's twine. Generously season the shanks with salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the shanks (you may have to brown them in batches) and sear until nicely browned on all sides, about 10 minutes. Set aside the shanks and pour off all but 2 tablespoons of the fat.
  3. Reduce the heat to medium and add the prosciutto, onions, carrots, celery, and leeks. Cover and cook until soft, stirring occasionally, about 10 minutes. Scrape up any browned bits from the bottom of the pot. Add the garlic, reserved mushrooms, and white wine and bring to a boil, scraping up any remaining browned bits from the bottom. Add the reserved mushroom liquid, the stock, 1 teaspoon of the sage, 1 teaspoon of the rosemary, and the shanks. Bring to a boil.
  4. Cover and bake for 30 minutes, then turn the shanks, re-cover the pot, and bake for another 30 minutes. Remove the lid and, after another 30 minutes, begin checking the shanks, adding more stock or water if the liquid evaporates. The shanks are done when the meat is almost falling off the bone and is quite tender.
  5. Transfer the pot to the top of the stove and transfer the shanks to a shallow roasting pan. Increase the oven temperature to 425ºF. Brush the shanks with the remaining 1 tablespoon olive oil and sprinkle with some pepper and the remaining 2 teaspoons sage and 1 teaspoon rosemary. Roast the shanks in the oven for 15 to 20 minutes, or until slightly browned.
  6. Meanwhile, degrease the braising liquid in the pot and, if necessary, boil it down until it just turns syrupy. Season to taste with salt and pepper. To serve, remove and discard the twine, cut chunks of meat from the shanks, transfer to plates, and ladle on some of the sauce. Pass the extra sauce at the table.


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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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