WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2016, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Sun, 29 May 2016 21:05:16 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Mareno Cucumber Salad Recipe http://www.wbrz.com/news/mareno-cucumber-salad-recipe/ http://www.wbrz.com/news/mareno-cucumber-salad-recipe/ Recipes Tue, 10 May 2016 6:36:45 PM Mareno Cucumber Salad Recipe

PRAIRIEVILLE- A couple from Prairieville, Cheri and Jonathan Mareno, sent in their recipe for the perfect cucumber salad.

The recipe is as follows:

- Peel and thinly slice cucumbers (the Mareno's use mandolin cucumbers)

- Add a little bit of thinly sliced red onion

- Add apple cider vinegar and red wine vinegar

- Dash Italian Romano Basil Wishbone salad dressing

- Add salt, pepper, California-style garlic powder, dill and a dash of "Slap ya Mama" seasoning

*Optional to add tomatoes

- Refrigerate and enjoy!


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Galatoire's Bistro: Salmon burgers with avocado aioli http://www.wbrz.com/news/galatoire-s-bistro-salmon-burgers-with-avocado-aioli/ http://www.wbrz.com/news/galatoire-s-bistro-salmon-burgers-with-avocado-aioli/ Recipes Tue, 26 Apr 2016 4:26:29 PM Brock Sues Galatoire's Bistro: Salmon burgers with avocado aioli

BATON ROUGE - Chef Kelley McCann of Baton Rouge’s Galatoire’s Bistro was back in the News 2 at 4 kitchen Tuesday with a recipe for a light alternative to traditional burgers.

The recipe for this salmon burger comes along with cabbage, red onion and avocado aioli. Tarragon is used to season the meat, and breadcrumbs are included to keep the fish from being too dry.

Salmon Burgers

Ingredients

1 pound boneless, skinless salmon fillet
2 tablespoons chives, minced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 red onion, thinly sliced
3 handfuls mixed greens
3 burger buns, toasted
Avocado aioli, recipe below

Procedures

Canola oil, for brushing Cut the salmon into pieces and freeze for about 20 minutes. Pass the chilled salmon through the coarse setting of a meat grinder. Season the ground salmon with salt, pepper, and chives, then mix to combine. Form the salmon into 3 equal-sized patties and lightly brush them with canola oil. Preheat a grill or grill pan to high. Grill the salmon for 3 to 4 minutes, then flip and cook for another 2 minutes. To assemble the burgers, spread some of the avocado aioli on the bottom bun, then top with a patty, a few slices of red onion, a handful of greens, and the top bun.

Avocado Aioli

Ingredients

1 very ripe avocado
1 serrano pepper, de-seeded and chopped
1/4 scant cup mayonnaise
2 garlic cloves, peeled and chopped
2 tablespoons fresh cilantro
1/2 lime, juiced

Procedures

Scoop the flesh of the avocado and add it, along with all remaining ingredients ,into a blender or food processor. Blend until smooth. Check for seasoning. Note: You can keep the seeds in the serrano if you want it to be spicier.

You can learn more about Galatoire's Bistro at www.galatoiresbistro.com.


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Chef of the Month: SHUCKS! Redfish on the Half Shell http://www.wbrz.com/news/chef-of-the-month-shucks-redfish-on-the-half-shell/ http://www.wbrz.com/news/chef-of-the-month-shucks-redfish-on-the-half-shell/ Recipes Wed, 13 Apr 2016 9:08:53 AM Catherine Nguyen Chef of the Month: SHUCKS! Redfish on the Half Shell

BATON ROUGE- Our April chef of the month, SHUCKS!, will be cooking up delicious meals all month long in the 2une In kitchen.

Chef Joey Faciane was back on Wednesday cooking some delicious redfish that's perfect for any occasion, whether it be a family dinner or a first date.

Make sure you stop by the restaurant to get your own plate of redfish on the half shell. The Baton Rouge SHUCKS! is located at 18135 East Petroleum Drive off of Highland Road between I-10 and Airline Highway.

Click here to see what they cooked up last week. Watch 2une In every Wednesday of the month to see what they're cooking up next. 


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Chef of the Month: Shucks! Seafood Pasta http://www.wbrz.com/news/chef-of-the-month-shucks-seafood-pasta/ http://www.wbrz.com/news/chef-of-the-month-shucks-seafood-pasta/ Recipes Wed, 6 Apr 2016 9:56:56 AM Catherine Nguyen Chef of the Month: Shucks! Seafood Pasta

BATON ROUGE - Our April Chef of the Month is Shucks! The Abbeville-based seafood restaurant recently opened its Baton Rouge location on Petroleum Drive just a few months ago. The restaurant is off of Highland Road between I-10 and Airline Highway. This morning on 2une In, Chef Joey Faciane cooked up some delicious seafood pasta.

Ingredients:

1/4# Margarine
2 cups diced onion
2 cups diced green bell pepper
1/2 cup sliced Mushrooms
1/2# rough chopped bacon
4oz. all purpose flour
1 quart half and half
1 quart of heavy cream

To taste:
Shucks! Seasoning Blend
Romano cheese
Parmesan cheese
Italian seasoning

Directions:

1.) Start by melting margarine, add onions, bell peppers, bacon cooking until vegetables are translucent.

2.) Add mushrooms and Shucks seasoning cooking until mushrooms soften.

3.) Add flour to form light roux.

4.) Stir in half and half, heavy cream and Italian seasonings.

5.) Allow to simmer, add cheese to finish to your taste.

2une In next Wednesday to see what Shucks! is serving up next.


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Tips from Zatarain's on boiling perfect crawfish http://www.wbrz.com/news/tips-from-zatarain-s-on-boiling-perfect-crawfish/ http://www.wbrz.com/news/tips-from-zatarain-s-on-boiling-perfect-crawfish/ Recipes Wed, 23 Mar 2016 5:12:30 PM Tips from Zatarain's on boiling perfect crawfish

Zatarain’s Claude Davis stopped by News 2 at 4 p.m. on Wednesday to give some tips for perfectly boiling your crawfish in time for Good Friday.


Start off with boiling water to cook the crawfish.  Davis advised to use vegetables such as satsumas, asparagus, egglant, onions, mirliton, sweet potatoes and jalapenos spice up the boil with 2-3 ounces of cayenne pepper.

Davis said to use a combination of three Zatarain’s boil seasonings: Boil-In-Bag, Boil Seasoning Blend and Liquid Concentrated Boil.
 
Pour the crawfish into the water and lower the basket and bring to a boil. Let the crawfish cook for 15 minutes and then turn off the heat. Davis says to allow the crawfish to simmer for another 15 minutes and then remove them and serve with potatoes and corn.



Davis advises to use left over crawfish tails to make crawfish etoufee with Zatarain’s parboiled rice.



Left over crawfish can also be used for an enchilada, a crawfish salad or a surf and turf dinner which is grilled steak with 4-5 boiled crawfish that only need to be steamed to reheat, Davis says.


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Corned Beef Tacos with Creamy Guinness Dipping Sauce http://www.wbrz.com/news/corned-beef-tacos-with-creamy-guinness-dipping-sauce/ http://www.wbrz.com/news/corned-beef-tacos-with-creamy-guinness-dipping-sauce/ Recipes Thu, 17 Mar 2016 5:34:04 PM WBRZ Staff Corned Beef Tacos with Creamy Guinness Dipping Sauce

2-2 1/2 pound First Street corned beef brisket

flour tortillas

Guinness dipping sauce:
1 cup Guinness (or other stout beer)
1 tablespoon brown sugar
1/4 cup sour cream
1/4 cup plain Greek yogurt
1/2 teaspoon cider vinegar
salt and pepper, to taste

Coleslaw:
1 1/2 cup thinly sliced purple cabbage
1 1/2 cup thinly sliced green cabbage
1 tablespoon finely chopped red onion
1 tablespoon finely chopped jalapeno
1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
1 1/2 tablespoons spicy brown mustard
1/2 tablespoons cider vinegar
salt and pepper, to taste

For corned beef:
Place corned beef, fatty side up, in a slow cooker and cover with water. Set on low and cook for 10 hours.
Remove corned beef from water and let sit at about 10 minutes, until cool enough to handle. Scrape off fat and discard. Shred remaining meat.

For Guinness dipping sauce:
Heat Guinness in a small saucepan over high heat. Let reduce to 1/3 cup. Remove from heat and stir in brown sugar. Let cool.
In a small bowl, combine sour cream, yogurt, vinegar, salt and pepper. Whisk Guinness reduction into mixture until smooth.

For coleslaw:
Mix together cabbage, red onion and jalapeno in a large bowl.
In another bowl, combine mayonnaise, yogurt, mustard, vinegar, salt and pepper.
Pour over cabbage mixture and toss until combined.

To assemble:
Warm tortillas. Spread a spoonful of Guinness dipping sauce down the middle, add shredded corned beef, then top with coleslaw.
Serve with extra dipping sauce on the side.

These flavors all come together perfectly. Salty corned beef, spicy and tangy coleslaw, and slightly bitter but creamy Guinness sauce…it just works. It's a nice change from a standard corned beef sandwich and would be a fun St. Paddy's Day party food.


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Galatoire's Bistro: Chilean sea bass http://www.wbrz.com/news/galatoire-s-bistro-chilean-sea-bass/ http://www.wbrz.com/news/galatoire-s-bistro-chilean-sea-bass/ Recipes Tue, 16 Feb 2016 4:28:08 PM WBRZ Staff Galatoire's Bistro: Chilean sea bass

BATON ROUGE - Executive Chef of Galatoire's Bistro in Baton Rouge Kelley McCann joined us on the set of News 2 at 4 Tuesday with a fish dish that isn't your regular toss in the pan affair.

Check out the video above to see McCann's unique spin on seafood that involves the clever use of phyllo dough to bring a dish that maximizes flaky textures.

Check out www.galatoiresbistro.com for more info about the restaurant where Chef McCann serves up his dishes.


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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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