WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2016, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Sat, 13 Feb 2016 06:02:46 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Galatoire's Bistro: Chocolate mousse with candied bacon http://www.wbrz.com/news/galatoire-s-bistro-chocolate-mousse-with-candied-bacon/ http://www.wbrz.com/news/galatoire-s-bistro-chocolate-mousse-with-candied-bacon/ Recipes Tue, 9 Feb 2016 4:38:43 PM Brock Sues Galatoire's Bistro: Chocolate mousse with candied bacon

BATON ROUGE - Chef Kelley McCann of Galatoire's Bistro stopped by News 2 at 4 with a recipe that is sure to delight with Valentine's Day rapidly approaching.

Galatoire's Bistro: Chocolate Mousse with Candied Bacon

Ingredients
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Procedures
-Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
-Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
-Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
-Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

For the candied bacon, Chef McCann recommends using the Sugar in the Raw brand sugar to ensure proper carmelization of the end product. For specifics on how to prepare this salty compliment to go with your sweet and rich mousse, check out the video above.

To learn more about Galatoire's Bistro in Baton Rouge, visit their website at: www.galatoiresbistro.com.       


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Chef of the Month: Stab's Pecan Pie Moonshine dessert topping http://www.wbrz.com/news/chef-of-the-month-stab-s-pecan-pie-moonshine-dessert-topping/ http://www.wbrz.com/news/chef-of-the-month-stab-s-pecan-pie-moonshine-dessert-topping/ Recipes Wed, 27 Jan 2016 10:19:44 AM Joe Hagan Chef of the Month: Stab's Pecan Pie Moonshine dessert topping

BATON ROUGE- This morning Stab's Steak and Seafood stopped by the 2une In kitchen to prepare another dish as our chef of the month.

This week they brought something a little different...a dessert! Below you can find the recipe for Stab's Pecan pie moonshine dessert topping with candied pecans served over Carnegie Deli cheesecake. Make sure to check out the video and watch 2une In next Wednesday to see the first segment from our February chef of the month, Don's Seafood.

Pecan Pie Moonshine Topping
1/2 lb Brown Sugar
4 oz White Sugar
1/4 lb Unsalted Butter
3 oz Backwood's Pecan Pie Moonshine Liqueur
1/2 cup Heavy Whipping Cream

Procedure:
Melt butter in sauce pan, add brown and white sugar. Stir until dissolved.
Add liqueur and heavy whipping cream.
Stir until it all comes together.

Candied Pecans
2 tbs Butter
1 cup Chopped Pecans
Sugar to coat

Procedure:
Heat butter and pecans until pecans are cooked through, approximately 4-5 minutes.
Toss with sugar and lay out to dry on wax paper or baking sheet.
Combine ingredients and pour over cheesecake.


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Chef of the Month: Stab's Prime Filet topped with butter and grilled shrimp http://www.wbrz.com/news/chef-of-the-month-stab-s-prime-filet-topped-with-butter-and-grilled-shrimp/ http://www.wbrz.com/news/chef-of-the-month-stab-s-prime-filet-topped-with-butter-and-grilled-shrimp/ Recipes Wed, 13 Jan 2016 8:55:30 AM Joe Hagan Chef of the Month: Stab's Prime Filet topped with butter and grilled shrimp

BATON ROUGE- January's chef of the month doesn't mess around when it comes to grilling up the perfect filet. Whether you're looking for a place to spend a fancy night out with that special someone or just a nice restaurant where you can grab a steak, Stab's has a little something for everyone.

Check out the video and recipe for their delicious 6 oz. prime filet topped with herb butter and grilled shrimp and be sure to watch 2une In next week to see what else they're cooking up.

Ingredients:
6 Oz. Prime Filet
3 x U12 uncooked, peeled shrimp
Salt and pepper
1 lb. unsalted butter
1 oz. fresh herbs (tarragon, chives, basil, rosemary, thyme)
1 oz. cracked black pepper

Directions:
1. Let butter come to a room temperature
2. Finely cut assorted herbs
3. Mix the herbs in with the other ingredients
4. Cook steak to your likening
5. Refrigerate or serve immediately


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Smoothie King: King Cake Smoothie http://www.wbrz.com/news/smoothie-king-king-cake-smoothie/ http://www.wbrz.com/news/smoothie-king-king-cake-smoothie/ Recipes Fri, 8 Jan 2016 4:47:31 PM WBRZ Staff Smoothie King: King Cake Smoothie

BATON ROUGE - Katherine Leblanc from Smoothie King visited News 2 at 4 with a smoothie recipe that is designed specifically to capture the king cake flavor that is synonymous with Carnival season.

The King Cake smoothie uses Smoothie King’s proprietary Gladiator Protein blend with frozen yogurt, almond milk, bananas, ground cinnamon, almond and vanilla extract to create a delicious treat that is great for meal replacement. You can get the Gladiator mix at Smoothie King stores throughout the area. Katherine said some customers have even been “filling” their King Cake smoothie by adding other types of fruit.

Check out the video above for a walkthrough on how to make the smoothie yourself or drop by any Smoothie King location throughout Louisiana, Mississippi and Alabama to try one without busting out the blender.


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Chef of the Month: Bayou Bistro's Grand Isle Seafood Cakes http://www.wbrz.com/news/chef-of-the-month-bayou-bistro-s-grand-isle-seafood-cakes/ http://www.wbrz.com/news/chef-of-the-month-bayou-bistro-s-grand-isle-seafood-cakes/ Recipes Wed, 30 Dec 2015 9:47:28 AM Joe Hagan Chef of the Month: Bayou Bistro's Grand Isle Seafood Cakes

BATON ROUGE- Bayou Bistro's Chef Chucky Lejeune was back in the 2une In kitchen on Wednesday for his last segment as our December chef of the month. Chef Chucky brought along Bayou Bistro's catering manager Judy Wallis to talk about some of the different options the restaurant offers.

For his final dish, Chef Chucky decided to fry up a Louisiana favorite: Grand Isle Seafood Cakes. Check out the recipe below and be sure to watch 2une In next week to find out who our January chef of the month will be.

Grand Isle Seafood Cakes

Ingredients:
3 pounds of Blackfin crabmeat
1 pound steamed diced shrimp
1 pound Crawfish Tales
1 cup of diced Red Bell Pepper
1 cup of diced Green Onions
1/2 cup of fresh chopped Parsley
2 tbsp. Creole Seasoning
1 tbsp. Black Pepper
1/2 tbsp. Cayenne Pepper
1 tbsp. Italian Seasoning
2 oz. Lemon Juice
1/4 cup Mustard
2 cups Mayo
5 Eggs
4 cups Japanese Bread Crumbs

Directions:
1. In a large mixing bowl combine all ingredients except bread crumbs. Mix well using your hands.
2. Add 3 cups of bread crumbs and mix well.
3. Using a small scoop make a ball of mixture then form into a patty.
4. Bread the patties with 1 cup of bread crumbs
5. Pan fry for 3 minutes on each side until golden brown or bake in the oven for 35 minutes at 350 degrees.


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Chef of the Month: Louisiana Bayou Bistro's Fried Eggplant Ponchartrain http://www.wbrz.com/news/chef-of-the-month-louisiana-bayou-bistro-s-fried-eggplant-ponchartrain/ http://www.wbrz.com/news/chef-of-the-month-louisiana-bayou-bistro-s-fried-eggplant-ponchartrain/ Recipes Thu, 24 Dec 2015 9:01:16 AM Joe Hagan Chef of the Month: Louisiana Bayou Bistro's Fried Eggplant Ponchartrain

BATON ROUGE- Louisiana Bayou Bistro was back in the kitchen this week cooking up some delicious fried eggplant ponchartrain. Seeing it on television simply doesn't do the meal justice. Make sure you stop in the restaurant and grab a dish as soon as possible!

Check out the recipe below and make sure to watch 2une In next Wednesday to see Chef Chucky Lejeune's final dish of the month.

Fried Eggplant Ponchartrain

Seasoned Bread Crumbs

Ingredients
2 cups- Pancho breadcrumbs
1/4 cup- Grated parmesan cheese
2 tsp.- Italian seasoning
1 tsp. Black pepper
1 tsp. Salt

Procedure: Mix all ingredients in a large mixing bowl.

Ponchartrain Sauce

Ingredients
2 tbsp.- Butter
1/4 cup- Diced onion
2 tbsp.- Diced red bell pepper
1 tbsp.- Garlic
8 oz.- Shrimp
1 tbsp.- Blackened seasoning
1 tsp.- Salt
2 cups- Heavy cream
1/4 cup- Grated parmesan cheese
2 tbsp.- Chopped parsley
4 oz.- Jumbo lump crabmeat

Procedure:
1. In a sauce pan on medium heat, add butter and sautee the onions, bell peppers, garlic and shrimp for two minutes.
2. Add blackening seasoning, salt and heavy cream. Bring to a bubbling boil and add cheese. Cook for two minutes, add parsley and crabmeat.
3. Remove from heat and set aside.

Eggplant Frying Procedure

Ingredients
1 eggplant cut in 1/4 slices
2 cups- self-rising flour
2 cups- Buttermilk
2 cups- Seasoned breadcrumbs
Oil

Directions
1. Preheat oil to 350 degrees
2. Peel and slice eggplant, set aside
3. Dust eggplant in self-rising flour, then dredge in buttermilk and coat in breadcrumbs.
4. Fry at 350 for 2-3 minutes or until golden brown


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Holly Clegg's Holiday Countdown: December 24, 2015 http://www.wbrz.com/news/holly-clegg-s-holiday-countdown-december-24-2015/ http://www.wbrz.com/news/holly-clegg-s-holiday-countdown-december-24-2015/ Recipes Thu, 24 Dec 2015 8:19:19 AM Joe Hagan Holly Clegg's Holiday Countdown: December 24, 2015

BATON ROUGE- Christmas is less than 24 hours away and everyone is scrounging for the perfect dish idea for their family gatherings. Well have no fear, Holly Clegg was back on 2une In Thursday showing JP a few dishes that are easy to make and will guarantee that you don't go hungry around the holidays.

Check out the video to find out more about this week's holiday recipe and be sure to watch 2une In next week for another Holly Clegg holiday segment.

Quick Chili- I needed a last minute dinner so I took ground beef from the freezer and raided my pantry to make this fantastic quick full-flavored chili. Serve with chopped red onions, avocado and shredded reduced-fat cheese.

Makes 4 heaping (1-cup) servings

Ingredients
1 pound ground sirloin
1 onion, chopped
1 (15-ounce) can fat-free chicken broth
1 (10 1/2-ounce) can diced tomatoes and green chilies
1 (6-ounce) can tomato paste
1 tablespoon chili powder
1/4 teaspoon ground cumin
Dash ground cinnamon
Salt and pepper to taste
1 (15-ounce) can black beans, drained and rinsed

Directions
1. In large nonstick pot, cook meat and onion until done; drain off any excess fat.
2. Add remaining ingredients and bring to a boil. Reduce heat, and cook over low heat about 10 minutes.

Nutritional info per serving: Calories 318, Calories from Fat 20%, Fat 7g, Saturated Fat 2g, Cholesterol 62mg, Sodium 759mg, Carbohydrates 31g, Dietary Fiber 11g, Total Sugars 9g, Protein 34g, Dietary Exchanges: 1 starch, 3 vegetable, 4 lean meat

Terrific Tip: To cook in slow cooker, first cook meat and onion in skillet until done.

Feta Crumble Dip- The few ingredients in this simple "knock-out" dip create an explosion of fresh flavors for a captivating combination. Serve with crackers. Leftovers can be used as a condiment on sandwiches or with chicken or fish.

Makes 8 (1/4 cup) servings

Ingredients
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1/2 cup chopped green onions
1/2 cup finely chopped fresh parsley
2 tablespoons chopped sun-dried tomatoes (reconstituted)
Salt and pepper to taste
1 (4-ounce) package reduced-fat feta cheese, crumbled

Directions
1. In a 3 1/2-6 quart slow cooker, insert plastic liner if desired. In large skillet, cook meat, onion, and garlic over medium heat until meat is done, about 7 minutes. Drain any excess liquid. Add pepper.
2. Add meat with remaining ingredients to slow cooker. Cover and cook on LOW 4-6 hours.

Nutritional information per serving: Calories 359 Calories from Fat 19% Fat 8g, Saturated Fat 2g, Cholesterol 47mg Sodium 396mg Carbohydrates 48g Dietary Fiber 5g Total Sugars 16g, Protein 23g, Dietary Exchanges: 3 starch, 1 vegetable, 2 1/2 lean meat

If you plan to purchase any of Holly Clegg's cookbooks use the shopping code WBRZ25 for 25% off.


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La Madeleine's Turkey Cranberry Risotto http://www.wbrz.com/news/la-madeleine-s-turkey-cranberry-risotto/ http://www.wbrz.com/news/la-madeleine-s-turkey-cranberry-risotto/ Recipes Wed, 23 Dec 2015 8:26:15 AM Joe Hagan La Madeleine's Turkey Cranberry Risotto

BATON ROUGE- La Madeleine cooking up all sorts of meals and treats just in time for the holidays. If you're looking for a delicious meal that won't require you to spend all day cooking, check out the recipe for their Turkey Cranberry Risotto that makes for a heartwarming, savory holiday dish.  

Turkey Cranberry Risotto:

Ingredients:
Creamy Parmesan Risotto
Oven-roasted turkey
Cranberries
Fresh tomatoes
Green onions
Parmesan as garnish
Directions:
Bake the creamy Parmesan risotto

Directions:
Mix the oven-roasted turkey and cranberries into the risotto
Finally, top the dish with the fresh tomatoes, green onions and additional parmesan for garnish and taste.

Make sure to check out the video for even more holiday dish ideas!


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Galatoire's Bistro: Crawfish & spinach soup http://www.wbrz.com/news/galatoire-s-bistro-crawfish-and-spinach-soup/ http://www.wbrz.com/news/galatoire-s-bistro-crawfish-and-spinach-soup/ Recipes Tue, 22 Dec 2015 4:30:41 PM WBRZ Staff Galatoire's Bistro: Crawfish & spinach soup

BATON ROUGE - Galatoire’s Bistro Executive Chef Kelley McCann came by News 2 at 4 Tuesday evening to bring a soup recipe sure to be a hit this winter, even if the temperatures have to drop to match the season.

Galatoire’s Bistro: Crawfish & Spinach Soup

Ingredients 

1 lb.peeled, cleaned crawfish tails
1 pkg. frozen chopped spinach, thawed
1 can cream of celery soup
1 can cream of mushroom soup
3/4 cup butter
1 8 0z. carton sour cream
1 small can Rotel tomatoes
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste

Procedures

Saute the onion in the butter until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat. Add the crawfish and cook for 10 more minutes. Add the soups and a little water, to desired consistency, and cook on low heat for 30 minutes. Add the spinach, sour cream and parsley and cook for 10 minutes more.

To learn more about Galatoire’s Bistro such as hours of operation and menu items, visit their website at www.galatoiresbistro.com.


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Holly Clegg's Holiday Countdown: December 17, 2015 http://www.wbrz.com/news/holly-clegg-s-holiday-countdown-december-17-2015/ http://www.wbrz.com/news/holly-clegg-s-holiday-countdown-december-17-2015/ Recipes Thu, 17 Dec 2015 10:48:18 AM Joe Hagan Holly Clegg's Holiday Countdown: December 17, 2015

BATON ROUGE- This week on 2une In, John Pastorek introduced another segment of the holiday countdown with Holly Clegg. The two holiday helpers were back in the kitchen preparing a mouth-watering dessert that's guaranteed to have your Christmas guests begging for more.

Check out the video to find out more about this week's holiday recipe and be sure to watch 2une In next week for another Holly Clegg holiday segment.

Easy Chocolate Truffles Dipped in White Chocolate - from Too Hot in the Kitchen: Close your eyes for this bite of ecstasy-only three ingredients using your favorite familiar chocolate cookie. Make ahead and enjoy this rich and satisfying treat.

Makes 4 1/2 dozen truffles

1 (1 pound 2-ounce) package chocolate sandwich cookies
1 (8-ounce) package reduced-fat cream cheese
1 cup white chocolate chips

Directions:
1. In food processor, combine chocolate sandwich cookies and cream cheese, pulsing until mixture forms a ball. Shape mixture into 1-inch balls and place on baking sheet lined with wax paper. Refrigerate 1 hour.
2. In microwave-safe dish, microwave white chocolate chips for one minute, remove and stir until melted and creamy. Dip top of each ball in white chocolate and return to wax paper. Refrigerate until white chocolate hardens. Once truffles are hardened, can transfer to resealable plastic bag. Keep refrigerated.

Nutritional information per serving: Calories 76 Calories from fat 47% Fat 4g Saturated Fat 2g Cholesterol 3mg Sodium 70mg Carbohydrate 9g Dietary Fiber 0g Sugars 6g Protein 1g Dietary Exchanges: 1/2 other carbohydrate, 1 fat

If you plan to purchase any of Holly Clegg's cookbooks use the shopping code WBRZ25 for 25% off.


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Chef of the Month: Louisiana Bayou Bistro's Coconut Shrimp http://www.wbrz.com/news/chef-of-the-month-louisiana-bayou-bistro-s-coconut-shrimp/ http://www.wbrz.com/news/chef-of-the-month-louisiana-bayou-bistro-s-coconut-shrimp/ Recipes Wed, 16 Dec 2015 9:29:23 AM Joe Hagan Chef of the Month: Louisiana Bayou Bistro's Coconut Shrimp

BATON ROUGE- Louisiana Bayou Bistro was in the 2une In kitchen this morning to finish out December as our chef of the month. Whether you're looking for a place to spend a nice dinner with your family or you're looking for a great caterer, Bayou Bistro has something everyone can enjoy.

Kitchen manager Jason Haislip and catering director Judy Wallis didn't waste any time showing Kylie Dixon and John Pastorek how to make some irresistible Coconut Shrimp. Check out the recipe below and make sure to 2une In next Wednesday to see what Bayou Bistro has in store for their next segment.

Coconut Batter

Ingredients:
2 cups- Self-rising flour
2 tbsp.- Lemon juice
1/2 cup- Coco lopez
Water

Coconut Shrimp

Ingredients:
26/30 Shrimp butterflied (12 count)
Creole Seasoning
1/2 cup- Self-rising flour
2 cups- Shredded coconut

Procedure:
1. In a mixing bowl add the self-rising flour, lemon juice and coco lopez together and mix well with a wire whisk. Slowly add water as needed until mixture has a honey like consistency. Set aside.
2. Season the butterflied shrimp and dust with self-rising flour.
3. Grab a shrimp by the tail and dip into the coconut batter (step one) one at a time.
4. Dredge the battered shrimp in the coconut and lay the shrimp on parchment paper until all shrimp are battered.
5. Fry shrimp at 350 degrees until golden brown (about three minutes).
6. Serve coconut shrimp with creole marmalade.

Creole Marmalade

Ingredients:
1 cup- Orange marmalade
1 tbsp.- Horseradish
1 tbsp.- Creole mustard
1/2 tbsp.- Lemon juice

Procedure:
1. In a mixing bowl add all the ingredients and mix well. 


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Galatoire's Bistro: Pan-seared salmon with mashed cauliflower http://www.wbrz.com/news/galatoire-s-bistro-pan-seared-salmon-with-mashed-cauliflower/ http://www.wbrz.com/news/galatoire-s-bistro-pan-seared-salmon-with-mashed-cauliflower/ Recipes Tue, 15 Dec 2015 4:55:24 PM Brock Sues Galatoire's Bistro: Pan-seared salmon with mashed cauliflower

BATON ROUGE - Galatoire's Bistro Executive Chef Kelley McCann visited News 2 at 4 Tuesday with a cost-effective recipe that takes advantage of fresh fish and produce to bring something special to your dinner table that's on par with the cuisine available from his kitchen.

Check out the ingredients and directions below along with the video above to prepare Chef McCann's pan-seared salmon and mashed cauliflower.

Ingredients
-1 (2 to 3-pound) side salmon, skin on
-2 lemons, juiced
-4 tablespoons stone-ground mustard
-1 cup shelled pistachio nuts
-1/2 cup panko bread crumbs
-4 tablespoons canola oil
-Salt and freshly ground black pepper

Directions
Preheat the oven to 375 degrees F.

Arrange the side of salmon on an oven proof baking sheet, skin side down. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.

Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.)

Sprinkle the pistachio mixture over the mustard to cover the salmon evenly.

Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. Remove from the oven to a serving platter.

Cook's Note: Remember the fish needs to rest outside of the oven for at least 5 minutes. It will continue to cook, so remove the salmon from the oven with this in mind. Enjoy.

For more on Galatoire's Bistro, visit their website at galatoiresbistro.com.


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Jay Ducote's BBQ Chili http://www.wbrz.com/news/jay-ducote-s-bbq-chili/ http://www.wbrz.com/news/jay-ducote-s-bbq-chili/ Recipes Fri, 4 Dec 2015 4:35:16 PM Brock Sues Jay Ducote's BBQ Chili

BATON ROUGE - Local chef and food blogger Jay Ducote dropped by News 2 at 4 Friday evening with a recipe for his BBQ Chili that is sure to warm you up as the temperatures outside cool down.

Ingredients

Makes about 8 servings
2 lbs Ground Chuck 80/20
1 Medium Yellow Onion, diced
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
6 Cloves Garlic, minced
1 Serrano, seeded and diced
1 Jalapeño, seeded and diced
1/2lb Andouille, diced
12 oz dark beer
1/2 cup Jay D's Spicy & Sweet BBQ Rub
1 tbs Mexican Oregano
1 tsp Chili Powder
1 tsp Chile de Arbol, can sub a different chili powder such as ancho, or just additional chili powder
1 tsp Coriander
1 tsp Cumin
12.7 fl oz bottle of Jay D's Louisiana BBQ sauce
Cheddar Cheese, Chopped Green Onions, Sour Cream, etc. to garnish

Procedures

In a cast iron dutch oven, cook the ground beef over medium heat. Cook until all the beef is brown, stirring occasionally, about 10 minutes. Remove the beef from the pot with a slotted spoon, straining out the grease. Reserve the beef. Discard all but a couple tablespoons of the grease which can be left in the bottom of the pot.
If the same dutch oven over medium high heat, saute onion, bell peppers, garlic, serrano and jalapeno. Cook until the onions have been sweated and all the vegetables begin to soften, about 7 minutes.
Add the andouille to the vegetables and stir. Cook the andouille with the vegetables until the andouille starts to brown, around 5 minutes.
Return the beef to the pot and stir. Add the beer and the Jay D's BBQ Rub and stir. Simmer for 5 minutes.
Add the oregano, chili powder, chili de arbol, coriander and cumin. Stir and continue to simmer for another 5 minutes.
Add the Jay D's Louisiana Barbecue Sauce. Stir and simmer everything for another 10-20 minutes.
Serve warm in a bowl. It can be served over rice, with tortilla chips, as a Frito pie or eaten by itself. If desired, garnish with cheddar cheese and/or chopped green onions, sour cream, or anything else you can think of.

For more from Jay, be sure to check out his culinary blog over at biteandbooze.com and follow him on Twitter @HugJayD.


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Holly Clegg's Holiday Countdown (December 3, 2015) http://www.wbrz.com/news/holly-clegg-s-holiday-countdown-december-3-2015-/ http://www.wbrz.com/news/holly-clegg-s-holiday-countdown-december-3-2015-/ Recipes Thu, 3 Dec 2015 8:40:36 AM Joe Hagan, John Pastorek Holly Clegg's Holiday Countdown (December 3, 2015)

BATON ROUGE- Louisiana's cookbook queen Holly Clegg is joining 2une In for the entire month of December to share some great holiday recipes, cooking tips and gift ideas.

Check out the video to find out more about this week's holiday recipes and be sure to watch 2une In next week for another Holly Clegg holiday segment.

Crawfish Dip: This deliciously zesty crawfish dip is an amazingly diverse recipe that may be used as a casual dip or served over rice for flavor filled meal. With a light tomato white sauce and a touch of heat, this dynamic dip is the perfect crowd pleaser.

Makes 16 (1/4-cup) servings
2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
1/2 teaspoon minced garlic
1/4 cup all-purpose flour
1 (10-ounce) can diced tomatoes and green chilies
1 cup skim milk
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 pound Louisiana crawfish tails, rinsed and drained
1 bunch green onions, chopped
1. In large nonstick skillet, melt butter and olive oil, sauté onion until tender, 5 minutes. Add garlic and flour into mixture, stirring 1 minute. Gradually add tomatoes and green chilies and milk, mixing well.
2. Bring mixture to boil. Lower heat, stirring 5 minutes or until mixture thickens. Add Worcestershire sauce, salt and pepper to taste.
3. Add crawfish and green onions, stirring until heated.

Nutritional information per serving: Calories 69, Calories from fat (%) 34, Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 43, Sodium (mg) 122, Carbohydrate (g) 5, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 6, Diabetic Exchanges: 1/2 carbohydrate, 1 lean meat

White Chocolate Cheescake: White chocolate and cheesecake are outrageously delicious when combined in one dazzling dessert. You will be begging for a second piece. Serve with raspberries.

Makes 16 servings
1 cup graham cracker crumbs
1/2 cup old-fashioned oatmeal
2 tablespoons plus 2/3 cup sugar
1 teaspoon almond extract
2 tablespoons butter, melted
2 (8-ounce) packages reduced-fat cream cheese
2 eggs 2 egg whites 1/4 cup all-purpose flour 3 ounces white chocolate, melted
1 cup nonfat sour cream 2 teaspoons vanilla extract
1. Preheat oven to 325°F.
2. In bowl, combine graham cracker crumbs, oatmeal, 2 tablespoons sugar, almond extract, and butter. Press onto bottom and sides of spring-form pan.
3. In mixing bowl, beat together cream cheese and 2/3 cup sugar until light. Add eggs and egg whites, one at a time, beating well after each addition. Add flour and white chocolate, mixing well. Add sour cream and vanilla, mix well.
4. Pour into prepared crust, bake 55 minutes. Remove from oven, cool to room temperature, refrigerate until well chilled. Remove from pan, serve.
 
Nutritional Information per serving: Calories 217, Calories from fat 44%, Fat 11 g, Saturated Fat 6 g, Cholesterol 55 mg, Sodium 197 mg, Carbohydrate 23 g, Dietary Fiber 0 g, Sugars 16 g, Protein 7 g, Diabetic exchanges: 1 1/2 carbohydrate, 1 lean meat, 2 fat

If you plan to purchase any of Holly Clegg's cookbooks use the shopping code WBRZ25 for 25% off.


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Chef of the Month: Ruffino's Sous Vide Turkey http://www.wbrz.com/news/chef-of-the-month-ruffino-s-sous-vide-turkey/ http://www.wbrz.com/news/chef-of-the-month-ruffino-s-sous-vide-turkey/ Recipes Wed, 18 Nov 2015 8:50:54 AM WBRZ Staff Chef of the Month: Ruffino's Sous Vide Turkey

BATON ROUGE- Thanksgiving is right around the corner and Chef Jeremy Langlois from Ruffino's was back in the 2une In kitchen on Wednesday, whipping up the perfect dish for holidays. Sous Vide Turkey puts a unique spin on the regular turkey dish. Check out the recipe below and don't forget to watch 2une In next Wednesday to see what Chef Jeremy's preparing.

Sous Vide Turkey

Ingredients:
14 pound turkey
1 1/2 gallon water
1 1/2 cups salt
1 cup light brown sugar
1 head of garlic, skin removed and cloves smashed
2 tablespoon fresh thyme
sea salt and fresh ground black pepper to taste
2 sticks of butter cut into parts
2 tablespoon olive oil

Directions:
1. Remove the giblets from the skin where the neck was and remove the neck from the cavity of the turkey.
2. Rinse the turkey with cold water and pat dry.
3. Cut the wish bone out from the top of the breast.
4. Remove the wings and set aside. Remove the leg and thigh quarter from the carcass and set aside. Cut the breast away by cutting down each side of the breast bone and set aside.
5. Whisk the water, salt and sugar together until dissolved.
6. Place the turkey pieces in the brine and refrigerate overnight.
7. Remove the turkey from the brine and pat dry.
8. Season the turkey on all sides with salt and pepper.
9. Place each piece of turkey in its own vacuum bag and add garlic, thyme and butter to the bag.
10. Vacuum on the highest setting.
11. Preheat your water to 160 degrees F.
12. Place the bags in the water bath and cook the breast and wings for 2 hours, the leg and thigh portions for 6 hours.
13. Place a non-stick skillet over medium high heat.
14. Add the olive oil and sear the turkey, skin side down, until the skin is brown and crispy. Turn the turkey to brown on all sides.
15. Keep warm until ready to slice.

 


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Chef of the Month: Ruffino's Crab Cake with Mango Remoulade http://www.wbrz.com/news/chef-of-the-month-ruffino-s-crab-cake-with-mango-remoulade/ http://www.wbrz.com/news/chef-of-the-month-ruffino-s-crab-cake-with-mango-remoulade/ Recipes Wed, 11 Nov 2015 9:07:21 AM Joe Hagan Chef of the Month: Ruffino's Crab Cake with Mango Remoulade

BATON ROUGE- Ruffino's is a go-to restaurant for great seafood in Baton Rouge. They're also our Chef of the Month for November. This morning on 2une In, Chef Jeremy Langlois stopped by the studio to show News 2's John Pastorek and Kylie Dixon how to make some delicious Crab Cakes with Mango Remoulade.

Crab Cakes with Mango Remoulade (8)

Ingredients (Crab cakes):

1 lb jumbo lump crab  
6 large shrimp
1/4 cup heavy cream  
1/2 cup diced red onion  
1/2 cup diced red bell pepper
1/2 cup sliced green onions  1
1/2 cup mayo  
1 egg  
2 tbsp. creole mustard  
1 cup panko bread crumbs  
Salt and pepper to taste   
2 oz. olive oil

Ingredients (Remoulade Sauce):

2 cups Mayo  
1/2 sup Creole Mustard  
1/4 cup lemon juice  
1/4 cup diced red onion  
1/4 cup diced red bell pepper  
1/2 cup diced mango

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor puree shrimp with heavy cream, set aside.   
3. In a mixing bowl, combine crab, onion, bell pepper, green onion, mayo, egg, mustard, and   pureed shrimp.
4. Season with salt and pepper.
5. Gently fold bread crumbs into 4oz. crab cakes.
6. In a saute pan, heat oil over medium high heat oil.
7. Dust crab cake with panko bread crumbs and saute on each side, then bake in oven for 10 minutes.
8. Combine all sauce ingredients in a bowl, season with salt and pepper


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Mestizo Restaurant's chili rellenos with poblano peppers http://www.wbrz.com/news/mestizo-restaurant-s-chili-rellenos-with-poblano-peppers/ http://www.wbrz.com/news/mestizo-restaurant-s-chili-rellenos-with-poblano-peppers/ Recipes Wed, 28 Oct 2015 5:44:00 PM Mestizo Restaurant's chili rellenos with poblano peppers

BATON ROUGE - Jim from Mestizo Restaurant joins us to cook chili rellenos with poblano peppers.

Full recipe:

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Chili Rellenos with Poblano peppers.

Sauce:
5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
Chiles:
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded,
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.

Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.

Arrange the chiles on a serving platter, spoon the sauce on top and serve.

To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.


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Chef of the Month: Newk's Eatery's Pasta Salad http://www.wbrz.com/news/chef-of-the-month-newk-s-eatery-s-pasta-salad/ http://www.wbrz.com/news/chef-of-the-month-newk-s-eatery-s-pasta-salad/ Recipes Wed, 28 Oct 2015 8:21:42 AM Joe Hagan Chef of the Month: Newk's Eatery's Pasta Salad

BATON ROUGE- Newk's Eatery stopped by 2une In on Wednesday for their final chef of the month segment...and they did not disappoint. Chef Elizabeth Schwandt whipped up a delicious pasta salad that is guaranteed to be a hit at any family picnic. Check out the recipe below and be sure to watch next Wednesday to see who our November chef of the month will be.

Newk's Pasta Salad
1 lb. Rotini Pasta
2/3 cup Snow Peas
1/3 cup Red Bell Peppers, diced
1/3 cup Yellow Bell Peppers, diced
Close to 1/4 cup or 2 tbsp. and 2 tsp. Red Onions, diced
1/3 cup Carrots, shredded Close to 2/3 cup or 7 tbsp. and 3 tsp. Water Chestnuts, diced and drained  

Dressing Mix:  
1/3 cup Red Wine Vinegar
1 tbsp. and 1 tsp. Lemon Juice
2/3 cup Olive Oil
1 tbsp. Italian Seasoning  

Directions:
1. Put snow peas into boiling water and let boil for 40 seconds. Take strainer with snow peas out and place into an ice bath to shock. Set snow peas aside.
2. Then add dry rotini pasta. Let boil until tender, about 8 minutes.  
3. Take pasta out and submerge into ice bath. Stir pasta inside of the ice bath to ensure all pasta gets shocked and stops cooking.   
4. Drain pasta and put into a large mixing bowl. Combine and mix well with snow peas.
5. In a separate large mixing bowl, combine and mix thoroughly the red and yellow bell peppers, red onions, carrots, water chestnuts, red wine vinegar, lemon juice, olive oil and Italian seasoning.  
6. Combine pasta and dressing mix, and then gently toss. Mix thoroughly. 


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FINAL: Tigers Beat Gators 35-28 http://www.wbrz.com/news/final-tigers-beat-gators-35-28/ http://www.wbrz.com/news/final-tigers-beat-gators-35-28/ Recipes Sat, 17 Oct 2015 5:56:05 PM WBRZ Sports 2 FINAL: Tigers Beat Gators 35-28

For the first time this season the LSU Tigers were held scoreless in a first quarter. The Gators adding points to the scoreboard early in tonight’s game.

Less than four minutes into the game, Florida quarterback Treon Harris connected with tight end Jake McGee to get the Gator’s in the end zone first.

The Tiger’s tied the game in the second quarter. Star running back Leonard Fournette in the quarterback position, driving into the end zone.

The Tigers, making up for the scoreless first quarter, with two more scoring drives in the second.

Quarterback Brandon Harris and wide receiver Malachi Dupre adding six, ending a nine play, 67 yard drive.

Later in the second, Harris with a big pass to Dupre, getting the Tigers into the red zone. Followed by Leonard Fournette adding his second touchdown of the night.

That drive, answered by the Florida offense. The Gators immediately adding seven points.

With less than 30 seconds left in the half, under pressure, Brandon Harris with an out of the pocket deep pass to Malachi Dupre. Dupre added his second touchdown of the night, to the scoreboard.

In the third quarter, both the Tiger’s offense and special teams struggled. The Gators scored in their first possession of the second half, while the Tiger’s offense failed to convert on four third downs. The final punt of the quart, returned by Florida to tie the score 28-28.

In the fourth, on fourth down, the Tiger’s turned to trickery. A field goal fake, sent Florida defenders scurrying to stop LSU’s Trent Domingue. Domingue on an outside route, rushing around the Florida defense, and breaking the tie.

Tigers lead the remainder of the fourth quarter 35 to 28, the final score tonight in Death Valley.

 

 

WBRZ Sports 2 will have all the highlights from tonight’s game, along with reaction from the teams, on WBRZ.com and tonight on WBRZ News2 at 10.

 

 



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Chef of the Month: Newk's Eatery BBQ Chicken Pizza http://www.wbrz.com/news/chef-of-the-month-newk-s-eatery-bbq-chicken-pizza/ http://www.wbrz.com/news/chef-of-the-month-newk-s-eatery-bbq-chicken-pizza/ Recipes Wed, 14 Oct 2015 8:10:52 AM Joe Hagan Chef of the Month: Newk's Eatery BBQ Chicken Pizza

BATON ROUGE- Our chef of the month from Newk's Eatery was back in the 2une In kitchen on Wednesday whipping up an italian classic. The BBQ chicken pizza is a versatile meal that can be made for a fancy date night or just because you're tired of eating frozen TV dinners.

Check out the recipe below and make sure to check out 2une In every Wednesday this month to see what Newk's is cooking!

Ingredients:

10-inch dough  
¼ cup BBQ sauce  
½-1 cup Mozzarella cheese
Shredded 1 Roma tomato
Sliced 4 oz. chicken
Sliced 1/8 cup red onion, diced
Cilantro, chopped

Directions:

Cook the pizza at 450° for about 8-11 minutes until crust is golden brown and cheese is melted.


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