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 Dec 2014 14:12:48 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Louisiana Bayou Bistro's spin on a holiday classic http://www.wbrz.com/news/louisiana-bayou-bistro-s-spin-on-a-holiday-classic/ http://www.wbrz.com/news/louisiana-bayou-bistro-s-spin-on-a-holiday-classic/ Recipes Fri, 19 Dec 2014 11:45:55 AM Hunter Robinson Louisiana Bayou Bistro's spin on a holiday classic

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

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

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

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

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

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

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

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


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

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

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

Shrimp and Corn Soup:

Makes 12 (1-cup) servings

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

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

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

Cranberry Avocado Mixed Green Salad:

Makes 6-8 servings

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

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

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

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


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

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

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

Recipe for Tomatilla Sauce

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

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

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

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

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

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

Then, he finished off lunch with some Seafood Pasta:

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

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


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

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

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

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

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


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

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

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

Makes 24 (1/4 cup) servings

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

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

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

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

Makes 12-16 servings

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

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

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


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

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

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

Blackened Alligator with Andouille, Fig and Brussel Sprouts

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

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

Serve over cream style grits.

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


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Spice Bar & Bistro: Turkey and Gravy http://www.wbrz.com/news/spice-bar-and-bistro-turkey-and-gravy/ http://www.wbrz.com/news/spice-bar-and-bistro-turkey-and-gravy/ Recipes Wed, 26 Nov 2014 5:08:46 AM Hunter Robinson Spice Bar & Bistro: Turkey and Gravy

BATON ROUGE - We enjoyed turkey and dressing a day early courtesy of one of the hottest restaurants in Baton Rouge. Spice Bistro & Bar visited 2une In Wednesday for their final appearance as our Chef of the Month.

Turkey gravy recipe:

1 cup turkey fat (drippings from baked turkey)
1 cup flour

Over medium heat whisk flour into fat to make roux.

Turkey stock
1 - 2 turkey necks
1 onion
1 bell pepper
1 celery stalk
4 cups water
Salt to taste
Pepper to taste

Simmer turkey necks and roughly chopped bell pepper, onion, and celery in water for 1 hour. Add salt and pepper to stock. If stock isn't strong enough add some chicken stock. Strain stock saving the liquid. Discard vegetables and turkey necks.

1 tsp. chopped parsley
1 tbsp. chopped garlic
1 tbsp.chopped onion
1 tsp. butter

Cook onions and garlic in butter until onions are translucent. Add turkey stock. Bring turkey stock to a boil and whisk in some of the roux. Once gravy begins to boil add more roux to bring to desired thickness. Add chopped parsley and more salt and pepper to taste.


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

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

Ingredients for lamb chops topped with tapenade:

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

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


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

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

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

Mestizo Restaurant: Jambalaya Quinoa


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


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



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Roux Louisiana: Creole Stuffed Cornish Hen http://www.wbrz.com/news/roux-louisiana-creole-stuffed-cornish-hen/ http://www.wbrz.com/news/roux-louisiana-creole-stuffed-cornish-hen/ Recipes Wed, 3 Dec 2014 5:29:19 AM Hunter Robinson Roux Louisiana: Creole Stuffed Cornish Hen

BATON ROUGE - Roux Louisiana at Phil Brady's chef David Johnson was back in the 2une In kitchen this morning as our December Chef of the Month. For his first dish, he whipped up a creole stuffed cornish hen.

2 Cornish Hens
1.) Cooked Crawfish
2.) Green Onion Sausage
1/4 cup of celery
1/2 cup of yellow onion
1 tbsp creole seasoning
2 tbsps Agave Nectar
1/4 cup cranberries
1/2 cup grand marnier
1/4 cup peach preserve

In your seasoned black iron pot on high combine onions, celery, and sausage. Cook until sausage begins to blacken and vegetables are translucent. Turn off heat and add crawfish and cornbread.

Mix until blended. Season Cornish hens to taste with creole seasoning. Stuff Cornish hen with stuffing.

Place Stuffed Hen breast up in a black iron skillet, and bake at 350 for 35-45 minutes. Serve over Louisiana Corn Grits and Candied Mustard Greens. Glaze with Peach and Cranberry Reduction.

2une In all December for more recipes from Roux Louisiana.

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Jay D's Mexican-inspired 'streetcorn' cornbread http://www.wbrz.com/news/jay-d-s-mexican-inspired-streetcorn-cornbread/ http://www.wbrz.com/news/jay-d-s-mexican-inspired-streetcorn-cornbread/ Recipes Tue, 2 Dec 2014 3:10:50 PM Brock Sues Jay D's Mexican-inspired 'streetcorn' cornbread

BATON ROUGE - Chef and Baton Rouge food blogger Jay Ducote dropped by News 2 at 4 Tuesday with news of a future culinary collaboration that will be sure to break you out of the post-holiday doldrums. He even brought along a quick recipe to give us a taste of the flavors that will be central to the upcoming event.

After you've waded your way through the holidays, Jay says the January 20th "The Truck, The Brewer, and The Blogger" pop-up dinner will be great way to rapidly infuse some authentic Mexican inspired tastes back into your diet to leave the turkey and fruitcake behind. The 4th installment of the dinner series will feature the talents of Jay himself, Chef Chris Wadsworth of the Taco de Paco food truck and Cupcake Genius Christina Stephens as they take on the street food tastes of Mexico. In addition to the food, there will be plenty of beer to accompany the six-course dinner as the event will again be held at the Tin Roof Brewing Company in Baton Rouge.

Chef Ducote demonstrated one of the early courses on the 4 p.m. show as he prepared a Mexican street-style cornbread in studio. To make the hors d'oeuvre, he started with the typical ingredients of your average cornbread (cornmeal, sugar, flour, baking powder, baking soda, salt, eggs) and added fresh roasted corn to the mix. Inside of a ring mold, he shapes the cornbread before topping with queso fresco cheese, lime and chili powder. The final baked product leaves an impression of the roasted, cheese topped corn that is an immensely popular street food in the cities and towns of Mexico.

If food in the vein of Jay D's Mexican "streetcorn" sounds like your thing, you can get more information about the January event by visiting the pop-up dinner's eventbrite page. The whole menu and other details about the event are available on Jay D's bite and booze website. Check out the attached video to get a special promo code that will knock $10 off the cost of your ticket!


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Baton Rouge walks for St. Jude http://www.wbrz.com/news/baton-rouge-walks-for-st-jude/ http://www.wbrz.com/news/baton-rouge-walks-for-st-jude/ Recipes Fri, 21 Nov 2014 6:01:33 AM Hunter Robinson Baton Rouge walks for St. Jude

BATON ROUGE - Thousands will walk in Baton Rouge this weekend to thank St. Jude at the annual Give Thanks Walk. News 2's John Pastorek got a preview this morning for Breakfast with 2une In.

St. Jude Research Hospital in Memphis give many families hope in the face of some life threatening illnesses. Walker check-in begins at 7 a.m. Saturday at BREC's Highland Road Community Park (14024 Highland Rd.). The walk begins at 9 a.m.

JP also got to try some delicious chargrilled oysters, burgers and more from the guys at City Cafe.

Click on the video links, visit out 2une In page or visit the St. Jude Thanks Walk website for more information.


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Galatoire's Bistro: Crab Ravigote http://www.wbrz.com/news/galatoire-s-bistro-crab-ravigote/ http://www.wbrz.com/news/galatoire-s-bistro-crab-ravigote/ Recipes Wed, 19 Nov 2014 3:13:34 PM Caroline McDougall Galatoire's Bistro: Crab Ravigote

BATON ROUGE - Chef Kelley McCann of Galatoire's Bistro whipped up one of the oldest dishes they have called Crab Ravigote, today at News 2 at 4. Chef Kelley says it's a dish you can find featured on the "Bar Menu." He says it is a great dish to share.

Ingredients for Crab Ravigote:

  • Crab Meat
  • Green Onion
  • Salt and PepperSearch Results
  • Hollandaise sauce
  • Bechemel roux (milk and a blonde roux)
  • French Bread

Chef Kelley says to cook all ingredients together on a skillet and pair with slices pieces of french bread.


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Louisiana Culinary Institute cooks savory dish http://www.wbrz.com/news/louisiana-culinary-institute-cooks-savory-dish/ http://www.wbrz.com/news/louisiana-culinary-institute-cooks-savory-dish/ Recipes Tue, 18 Nov 2014 3:31:38 PM Caroline McDougall Louisiana Culinary Institute cooks savory dish

BATON ROUGE- The Louisiana Culinary Institute cooked up a savory dish in the kitchen just in time to include in your Thanksgiving meal. Culinary student, Jason Haslip, shared with us pan roasted chuck tender with butternut squash, sweet potatoes, fresh brussel sprouts and a red wine Satsuma reduction.

Ingredients for the Tender Medallions:

6-8 oz each portion; 4 portions (any type of meat can be used)
1 T Pepper
1 T Cumin
1 T Cajun Seasoning

Jason says to mix all dry ingredients and to put the seasoning on both sides of meat. He said in a skillet, sear both sides on high heat using a small amount of olive oil. Next, place skillet with meat in a 300* oven until desired doneness.

Ingredients for Vegetable Medley:

Vegetable Medley: 4-6 oz each portion; 4 portions (any vegetables may be used)
1# Sweet Potatoes large dice
1# Butternut Squash large dice
2# Yukon Gold Potatoes large dice
1 T Salt
1 T Black Pepper
1 T Thyme
1 T All Spice

Jason said to first pre-heat the oven to 400* then lightly coat vegetables with olive oil. He said to then mix in dry ingredients and place them in the oven until fork tender for about 35 to 45 minutes.

Ingredients for brussel sprouts w/ bacon and onions:

Brussel sprouts, bacon and onion: 4 oz each portion; 4 portions
1# Brussel Sprouts
½# Bacon
½# Red Onions
1T Sugar

Jason says first steam the brussel sprouts, remove ends and cut them in half. He says to next cut the bacon and onion into a small dice size. Then, cook the bacon until slightly browned and add onions and sugar. This should be cooked until caramelized. When it begins to brown, remove from the heat. Jason says last, toss the brussel sprouts in bacon and onions.

Ingredients for the glaze

1 C Red Wine
2 Satsumas; Peeled, sectioned, and crushed retaining pulp and juices

Jason says, once meat is cooked to desired tenderness; remove from hot skillet to allow to rest before cutting. Then place the skillet over medium high heat. Once hot, pour red wine and Satsuma's' with juice into skillet and deglaze. Last, reduce until 1/3 liquid remains, strain and pour over meat.

Jason also mentioned the open house the Louisiana Culinary Institute will be hosting on November 20th at 6p.m at their campus on Airline Highway. The school offers three different associate degrees, leisure classes and team building classes where students will be taught classical French cooking techniques. The institute hopes to expand their program to providing the option to gain a bachelors degree next year. To attend the open house, R.S.V.P by calling 877-533-3198.


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Delicious gumbo, potato salad to benefit Dreams Come True http://www.wbrz.com/news/delicious-gumbo-potato-salad-to-benefit-dreams-come-true/ http://www.wbrz.com/news/delicious-gumbo-potato-salad-to-benefit-dreams-come-true/ Recipes Mon, 17 Nov 2014 4:50:59 AM Hunter Robinson Delicious gumbo, potato salad to benefit Dreams Come True

FRENCH SETTLEMENT - You can enjoy great comfort food that'll bring comfort to many Louisiana families this weekend in French Settlement. Rodney and Leslie Dupre, Larry Roussel and Wendy Welch-Dampier joined John Pastorek on 2une In to talk about how you can attend the Gumbo and Potato Salad Cook-off to benefit Dreams Come True.

Roussel made a delicious chicken and andouille gumbo and told you is secret to perfecting the recipe.

"The #1 secret is timing," Roussel explains. "You got to put everything in at a certain time. I like to put the chicken in last."

Watch the video for more tips from Larry Roussel on how to make the perfect gumbo.

The Gumbo and Potato Salad Cook-off is Saturday at River Rats Bar & Grill (14365 Mecca Rd.). For $10.00, you get three bowls and can pick any three gumbos to try. All proceeds go to Dreams Come True, a group that strives to answer the wishes of children living with life-threatening illnesses.

Welch-Dampier says River Rats got involved because it's a situation that hits close to home.

"I had a critically-ill child, and there was a point in time where I thought Dreams Come True would be something that I needed," she explains. "It's a terrible feeling as a parent, and we'll do anything we can to help people in that situation."

If you're interested in cooking gumbo or potato salad for the challenge, call 328-6735 or visit River Rats Bar & Grill or Galvez Hardware Stores.

Watch the video for more information.


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Spice Bistro & Bar: Chicken and Waffles http://www.wbrz.com/news/spice-bistro-and-bar-chicken-and-waffles/ http://www.wbrz.com/news/spice-bistro-and-bar-chicken-and-waffles/ Recipes Wed, 12 Nov 2014 4:37:17 AM Hunter Robinson Spice Bistro & Bar: Chicken and Waffles

BATON ROUGE - Chef of the Month Spice Bistro & Bar was back in the 2une In kitchen Wednesday morning. On the menu: Chicken and Waffles.

Fried Chicken:

1/2 cup season all
1/4 cup mustard
1 cup water
1/4 cup granulated garlic
1/4 cup granulated onion

Mix all ingredients in a container and whisk together.

1 Chicken Wing Whole
2 Chicken Legs

2 cups Louisiana Chicken Batter

Put Chicken in Water/seasoning mixture and mix around. Take out of water and batter chicken in Louisiana Chicken Batter. Fry at 350 degrees for 13 minutes.


6 ounces all purpose flour
2 ounces corn starch
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
2 cups Buttermilk
2/3 cup canola oil
2 eggs
3 teaspoons sugar
1 teaspoon vanilla extract

Combine all ingredients in a bowl and whisk together. Cook waffles in a waffle maker.

Vanilla Butter Maple Syrup

1 Cup diced butter
2 cups maple syrup
1 dash vanilla

Slowly melt butter into syrup on stove over medium heat. whisk together and add vanilla.

Bacon Pecan Butter

1 strip bacon
1/4 cup pecans
1/4 pound butter
1 teaspoon sugar

Cook bacon and chop into small pieces. chop pecans into small pieces. Set butter out at room temperature until soft enough to mix ingredients into it. Usually a couple hours. Add all ingredients to a mixing bowl and mix together. Roll out into parchment paper.

2une In next Wednesday for another recipe from Spice Bistro & Bar.

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Jay Ducote's Barbecue Chicken Pizza http://www.wbrz.com/news/jay-ducote-s-barbecue-chicken-pizza/ http://www.wbrz.com/news/jay-ducote-s-barbecue-chicken-pizza/ Recipes Tue, 4 Nov 2014 3:13:28 PM Caroline McDougall & Brock Sues Jay Ducote's Barbecue Chicken Pizza

BATON ROUGE - Tailgating season and barbecue go hand in hand like Les Miles' coaching and bowl game wins, but local food blogger and chef Jay Ducote swung by News 2 at 4 with a unique way to take that smokey BBQ flavor and add it to another de facto staple of collegiate existence: the pizza pie.

Jay says you can save some time and kneading strain by using a store bought pizza crust for this recipe, but you can always make your own if you're so inclined. Either way, Ducote uses his own special barbecue sauce, flavorful chicken and lots of nice produce to give this unconventional spin on an Italian pie some freshness and bite. Here's how to make one for yourself:

Jay D's Barbeque Chicken Pizza


*1 store bought pizza crust
*5 oz. Jay D's Louisiana Barbecue Sauce
*1 ½ cup cooked chicken, shredded
*1 ½ cups Monterey Jack Cheese
*1 red onion, thinly sliced
*1/4 cup sliced green onion for garnish


Preheat your oven to 450°F then roll out the pizza dough and place on a pizza pan or large baking sheet. Next, spread the barbecue sauce all over the crust and toss chicken with 2 oz. of Jay D's Lousiana Barbecue Sauce. You can get your paws onto some of Jay Ducote's Cajun-inspired sauce creation by ordering some bottles online or  by visiting one of the many fine retailers in Baton Rouge that stock Jay D's Louisiana Barbecue Sauce. After the "saucification" is complete, Jay says to top the pie with chicken, cheese, and red onion then bake it for 8 to 10 minutes, or until the cheese melts and the crust is golden. Put the finishing touch on with a bit of garnish with sliced green onions.

Ducote says you can find his delicious Cajun barbeque sauce on the shelves at your favorite local grocer, and 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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Hot Tails: Oyster Rockefeller Burger http://www.wbrz.com/news/hot-tails-oyster-rockefeller-burger/ http://www.wbrz.com/news/hot-tails-oyster-rockefeller-burger/ Recipes Wed, 29 Oct 2014 5:01:33 AM Hunter Robinson Hot Tails: Oyster Rockefeller Burger

NEW ROADS - From Certi-fried Onion Rings to the "Swamp Thing" and Batchelor Bread Pudding, Hot Tails Chef Owen Hohl has brought you plenty of delicious recipes as our 2une In Chef of the Month. For his final segment, he made the restaurants' Oyster Rockefeller Burger.

Here's what you need to get started:
1)80/20 ground chuck
2)Pressed out into 8 oz. patties
3)Spinach artichoke dip
4)Cream cheese
5)Chopped spinach
6)Quartered artichoke hearts
7)Cajun select
8)Chopped garlic
9)Fried oysters in Hot Tails chicken breading.
10)Spillway sauce

Watch the video to see how it's done, and click on the other links to see other dishes from Hot Tails in New Roads, our October Chef of the Month.




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