WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2015, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Fri, 28 Aug 2015 15:08:17 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Galatoire's Bistro: Pan-seared rib eye http://www.wbrz.com/news/galatoire-s-bistro-pan-seared-rib-eye/ http://www.wbrz.com/news/galatoire-s-bistro-pan-seared-rib-eye/ Recipes Wed, 19 Aug 2015 4:50:25 PM Brock Sues Galatoire's Bistro: Pan-seared rib eye

BATON ROUGE - Executive chef of Galatoire's Bistro, Kelley McCann, visited the set of News 2 at 4 Wednesday and left the kitchen smelling great with his recipe for pan-seared rib-eye steak.

Ingredients

    1 Tbs. extra-virgin olive oil

    1 medium onion, cut into medium dice (to yield about 1-1/2  cups)

    2 tsp. granulated sugar

    1 Tbs. balsamic vinegar

    1 pint grape tomatoes, halved

    1/4 cup thinly sliced fresh basil leaves

    Kosher salt and freshly ground black pepper

    2 Tbs. unsalted butter

    4 boneless rib-eye steaks, 3/4 to 1 inch thick (6 to 8 oz. Each)

Procedures

Heat the oil in a 12-inch skillet over medium-high heat until hot; add the onion and sugar. Cook the onion, stirring occasionally, until it begins to soften but not brown, 4 to 5 min. Add the vinegar and cook until the onions are soft, 2 to 3  min. Add the tomatoes and cook, stirring, until they just begin to soften, 1 to 2 min. Remove the skillet from the heat, stir in the basil, and season the mixture to taste with salt and pepper. Transfer the mixture to a bowl and keep warm.

Season the steaks generously on both sides with salt and pepper. Wipe out the skillet and melt the butter in the skillet over high heat. Cook two of the steaks until nicely browned on both sides and cooked to your liking, about 3 min. per side for medium rare. Transfer the steaks to plates or a platter and keep warm while you cook the remaining two steaks. Serve the steaks topped with the onion and tomato salsa.

Serving Suggestions

Serve alongside a Pea, Butter Lettuce & Herb Salad.

To learn more about Galatoire's Bistro in Baton Rouge, check out the menu available at www.galatoiresbistro.com.


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Chef of the Month: Capital City Grill's Mahi Corn Maque Choux http://www.wbrz.com/news/chef-of-the-month-capital-city-grill-s-mahi-corn-maque-choux/ http://www.wbrz.com/news/chef-of-the-month-capital-city-grill-s-mahi-corn-maque-choux/ Recipes Wed, 22 Jul 2015 8:23:54 AM Joe Hagan Chef of the Month: Capital City Grill's Mahi Corn Maque Choux

BATON ROUGE- Capital City Grill's Y'zell Williamson was back in the 2une In kitchen on Wednesday. On this week's Chef of the Month segment Williamson cooked up some Mahi Corn Maque Choux. It's one of the most popular items on the restaurant's menu.

Check out the video for some special cooking instructions from Chef Y'zell and make sure to get the recipe below.

Ingredients

1 pack or ½ tbs. of tasso cubed
1 cup diced red onion
1 cup diced red bell pepper
3 cups roasted corn
½ cup of white cream
½ cup of heavy cream

Directions

1. Combine tasso, red onions and bell peppers in a pan and sauté until soft.
2. Add in corn, white wine and cream.
3. Work until it reduces down.
4. Pour over your plate and top with your mahi.
5. Garnish with berre blanc and serve.

Make sure to watch 2une In next Wednesday for Chef Y'zell's final Chef of the Month segment!

 


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Chef of the Month: Capital City Grill's Madeira Tenderloin http://www.wbrz.com/news/chef-of-the-month-capital-city-grill-s-madeira-tenderloin/ http://www.wbrz.com/news/chef-of-the-month-capital-city-grill-s-madeira-tenderloin/ Recipes Wed, 8 Jul 2015 10:08:02 AM Joe Hagan Chef of the Month: Capital City Grill's Madeira Tenderloin

BATON ROUGE- Chef Y'zell Williamson was back in the 2une In kitchen cooking some Madeira Tenderloin. The beef dish is grilled and topped with a tasty glaze, making it the perfect meal for any dinner party. Check out the video and recipe below and be sure to watch 2une In next Wednesday to see Chef Y'zell's next segment.

Madeira Tenderloin

Ingredients:


Beef Tenderloin
Minced Garlic
1 Onion
Sliced Mushrooms
Olive Oil
Salt and White Pepper
Chopped Thyme
Tarragon
Madeira Wine

Directions:

1. Cook your minced garlic, onion, and sliced mushrooms in a little olive oil until they sweat.
2. Add a splash of Madeira wine and your seasonings (salt, white pepper, chopped thyme, and tarragon) and reduce.
3. Mix in your demi-glace, add water, and let it simmer.
4. Add to beef tenderloin that's grilled to your liking.

 


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Chef of the Month: Capital City Grill's Cheeseburgers http://www.wbrz.com/news/chef-of-the-month-capital-city-grill-s-cheeseburgers/ http://www.wbrz.com/news/chef-of-the-month-capital-city-grill-s-cheeseburgers/ Recipes Wed, 15 Jul 2015 9:56:26 AM Joe Hagan Chef of the Month: Capital City Grill's Cheeseburgers

BATON ROUGE- Y'zell Williamson was back in the kitchen on Wednesday showing us some of the delicious cheeseburgers that Capital City Grill is offering up this summer.

Check out a list of the burgers below and watch the video to find out how you can grill up your own mouth-watering burgers.

Tiger Burger - 8oz beef patty with jalapenos, tiger sauce, swiss and cheddar cheese
CCG Burger - 8oz beef patty with red, yellow bell peppers, caramlized onions, button mushrooms, japs and mozzarella cheese
Bacon Blue Burger - 8oz beef patty with blue cheese crumbles and apple wood bacon
Cheese Burger - 8oz beef patty with cheddar
Cowboy Burger - 8 oz beef patty with diced onions, bbq sauce, japs and shredded sharp cheddar

 


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Kids in the Kitchen: Baked Zucchini Sticks http://www.wbrz.com/news/kids-in-the-kitchen-baked-zucchini-sticks/ http://www.wbrz.com/news/kids-in-the-kitchen-baked-zucchini-sticks/ Recipes Mon, 20 Jul 2015 9:13:48 AM Kylie Dixon, Joe Hagan Kids in the Kitchen: Baked Zucchini Sticks

BATON ROUGE- Just a few more weeks until kids have to head back to school. This week's Kids in the Kitchen segment features a healthy snack that would be a great addition in any school lunch. News 2's Kylie Dixon was back in the Pennington Biomedical kitchen baking some tasty Zucchini Sticks.

Check out the video and the recipe below so you can try them out at home!

Ingredients

2 zucchinis
2 eggs
2 cups Italian Panko (or breadcrumbs)

Directions

1. Preheat oven to 425 degrees F.
2. Prepare baking sheet lined with parchment paper.
3. Cut the end off of each zucchini and cut the zucchini in 4 inch strips.
4. Crack eggs into bowl and mix well. Pour 2 cups Italian panko into bowl.
5. Coat each strip in egg mixture and roll each strip in panko.
6. Place each strip on baking sheet when done.
7. Cook for 12 minutes and flip each strip.
8. Cook for an additional 10 minutes.
9. Let cool 5 minutes before removing from pan.
10.Enjoy!

 


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Mestizo's pulled pork http://www.wbrz.com/news/mestizo-s-pulled-pork/ http://www.wbrz.com/news/mestizo-s-pulled-pork/ Recipes Fri, 17 Jul 2015 4:57:44 PM Brock Sues Mestizo's pulled pork

BATON ROUGE - Jim Urdiales of Baton Rouge's Mestizo restaurant visited the kitchen on the set of Friday's News 2 at 4 to demonstrate a melt-in-your-mouth recipe for pulled pork that is sure to captivate with its tender goodness.

Ingredients
-2 onions, peeled and quartered
-1 whole pork butt (pork shoulder roast)
-Salt and freshly ground black pepper
-1 11-ounce can chipotle peppers in adobo sauce
-2 cans soda (Dr. Pepper is recommended mostly due to the 23 flavors mysterious flavors somehow contained within the beverage)
-4 packed tablespoons brown sugar

Directions

1.) Preheat the oven to 300 degrees (not Celsius because this destroys the kitchen).
2.) Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
3.) Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
4.) Remove the meat from the pot and shred completely. Finally, return the meat to the pot and keep it in the juice until you need it.

Jim's restaurant is a B.R. stand-out for its adventurous and varied menu where the chef never hesitates to put new spins on classic dishes. Be sure to check them out at 2323 S. Acadian Thruway.


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Pat's Cajun Seafood & Steak: Crawfish ettouffee http://www.wbrz.com/news/pat-s-cajun-seafood-and-steak-crawfish-ettouffee/ http://www.wbrz.com/news/pat-s-cajun-seafood-and-steak-crawfish-ettouffee/ Recipes Fri, 10 Jul 2015 5:27:24 PM Brock Sues Pat's Cajun Seafood & Steak: Crawfish ettouffee

BATON ROUGE - A relatively new eatery on Jefferson Highway aims to please its patrons with fresh cajun cuisine guaranteed to leave a smile on the faces of friends and families. Another key rallying point behind the Pat's Cajun Seafood & Steaks mantra revolves around leaving its patrons contended with bellies full of the flavors that have come to define Louisiana's unique southern cuisine.

Check out the related video to learn more about the technique the restaurant uses to plate up steaming hot piles of the old-standby in the form of a traditional cajun ettouffee.

Straight out of the mist and mosquitoes that bind the Atchafalaya Basin's waters, the Guidry family is certified Cajun, through and through, and their recently operational Pat's location of Jefferson Hwy is striving to inject itself into the competition-rich seafood restaurant battle that has been waged in the Capital City for years.

The Guidry family sold their restaurant and associated dance hall to Pat and Anges Huval, and the Huval's took up the personal banner and rallying cry of those chefs and foodies who want to continue to push traditional Cajun fare to new audiences.

Steeped in family secrets that have been handed down through the generations, the Pat's features a menu packed with homestyle dishes and down home cooking. Ubiquitous checkered table clothes and a fireplace that dominates the center of the eatery's main room coalesce to make the place feel akin to the slightly weather Cajun shack down on the bayou you never had. To put the atmosphere over the top, the restaurant even features live Cajun French music on weekends, so get out of those dancing shoes and go easy on the cream-sauce based pastas until after you've gotten in a few rounds on the Fais do-do dance floor.

Pat's is located at 8200 Jefferson Hwy in Baton Rouge. Reach their friendly staff by calling (225) 218-6137 or visit their website. To learn more about the delightful cajun ettouffee recipe, check out the related video above. AIEE!!!

 


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Chef of the Month: Capital City Grill's Seafood Pasta http://www.wbrz.com/news/chef-of-the-month-capital-city-grill-s-seafood-pasta/ http://www.wbrz.com/news/chef-of-the-month-capital-city-grill-s-seafood-pasta/ Recipes Wed, 1 Jul 2015 7:24:52 AM Joe Hagan Chef of the Month: Capital City Grill's Seafood Pasta

BATON ROUGE- It's officially July which means we have a brand new chef of the month on 2une In. This morning Capital City Grill's Y'zell Williamson stopped by the kitchen to show Kylie Dixon and John Pastorek his recipe for seafood pasta. Watch the mouth-watering video for delicious tips from Chef Y'zell and check out the recipe below so you can make your own seafood pasta at home.

Ingredients:
12 oz. Penne pasta
3 oz. Small shrimp
2 oz. Peeled crawfish
1 tbl. Minced garlic, diced red onion, diced red bell peppers, green onions
1 tsp. Seasoning
5 oz. Heavy cream
Parmesan cheese

Directions:
1. Place seafood and vegetables in a saucepan and start to cook with oil until they start to sweat.
2. Add heavy cream and seasoning and let it thicken.
3. Add in cooked pasta and parmesan cheese.
4. Flip over until it reaches a thick consistency. (Sauce should stick to the pasta)
5. Season to taste

 


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Newk's Eatery: White BBQ sandwich http://www.wbrz.com/news/newk-s-eatery-white-bbq-sandwich/ http://www.wbrz.com/news/newk-s-eatery-white-bbq-sandwich/ Recipes Fri, 26 Jun 2015 4:57:12 PM Brock Sues Newk's Eatery: White BBQ sandwich

BATON ROUGE - With summer in full swing and the Fourth of July just around the corner, Tiffany from one of Baton Rouge's newest restaurants, Newk's Eatery, joined us in studio to demonstrate how to make a unique twist on the classic barbecue sandwich.

Tiffany says the key to this sandwich being so special lies in the sauce, which Newk's makes by hand in house. In fact, the recipe for the white BBQ sauce is a closely guarded secret of the company's CEO Chris Newcomb. If you really want to make this sandwich reach its full potential, you can stop by Newk's Eatery locations now located on Corporate and Lake Street.

Ingredients
-7 ½ in. loaf of French bread
-2 oz. White BBQ sauce (any brand or recipe)
-4 oz. sliced grilled chicken
-2 strips bacon
-2 pieces of Swiss cheese

Directions
1.) Cut the French bread and lay it open-faced.
2.) Put one scoop (or one ounce) of White BBQ Sauce directly on the bread.
3.) Layer your grilled chicken across the entire surface.
4.) Put another scoop (or remaining one ounce) of White BBQ sauce on the chicken.
5.) Layer Swiss cheese and bacon on top of the chicken.
6.) Bake in the oven at 450° for 3-7 minutes, or until cheese is melted. The sauce will darken, as well.
7.) Remove from the oven, fold the sandwich together and then cut it in half. Serve and enjoy alongside your favorite summer picnic items or Fourth of July barbecue staples!

Newk's has two locations in Baton Rouge: 3332 Lake Street and 7211 Corporate Blvd, Suite B. Check out their website for hours and menu information.


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Chef of the Month: Blend's Seared Crab Cakes http://www.wbrz.com/news/chef-of-the-month-blend-s-seared-crab-cakes/ http://www.wbrz.com/news/chef-of-the-month-blend-s-seared-crab-cakes/ Recipes Thu, 18 Jun 2015 10:23:57 AM Joe Hagan Chef of the Month: Blend's Seared Crab Cakes

BATON ROUGE- Our chef of the month for June is Cody Tregre from Blend. This week he stopped by and showed News 2's John Pastorek and Rebecca Buchanan how to whip up some tasty seared crab cakes. Check out the recipe below and make sure to watch 2une In next Wednesday for Blend's last segment.

Crab Cake Mix:


3 lb quality crabmeat
4 oz chopped leek
4 oz chopped celery
3 oz chopped green onion
20 dashes Tabasco
1 oz Dijon mustard
1 tbsp Worcestershire

2 cups panko bread crumbs

2 eggs, whole
2 egg yolks
8 whole scallions
1 ½ c olive oil

Salt to taste

Red Bell Pepper Puree:

1 large shallot, diced
2 cloves garlic, sliced
12 oz tomato paste
3 c red cooking wine
2 whole red bell peppers, deseeded

Other:

Oil for sautéing, preferably something neutral (ex. vegetable, canola)
Chopped Bibb lettuce
Cracked black pepper
1 tsp chopped fresh tarragon
1 lemon
1 head fennel

Directions:

1. To make the crab cakes, you must first make the scallion aioli. Sautee the whole scallions until slightly black. Add to blender with whole eggs and yolks. Blend, slowly adding the oil gradually, giving you a thick aioli when finished.

2. Add all crab cake ingredients to finished aioli and mix well. Season with salt and black pepper.

3. Form cakes. Heat pan to medium high heat and add oil when hot. Gently sear each side of the cakes for 1 ½ - 2 minutes each. Remove to paper towel when done to catch excess fat. Squeeze fresh lemon juice over finished cakes.

4. Toss Bibb lettuce with a spoonful of puree. Season with salt and black pepper. Place mound of tossed lettuce in the middle and put crab cakes on top. Sprinkle chopped tarragon and garnish with very thinly shaved fennel.

 


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Kids in the Kitchen: Fresh Fruit Kabobs http://www.wbrz.com/news/kids-in-the-kitchen-fresh-fruit-kabobs/ http://www.wbrz.com/news/kids-in-the-kitchen-fresh-fruit-kabobs/ Recipes Tue, 16 Jun 2015 9:37:41 AM Kylie Dixon, Joe Hagan Kids in the Kitchen: Fresh Fruit Kabobs

BATON ROUGE- This morning on Kids in the Kitchen, News 2's Kylie Dixon was back at Pennington Biomedical making some refreshing and healthy summer snacks. Check out the video and look below for the fresh fruit kabobs' recipe.

Ingredients:

1 seedless, mini watermelon
Grapes (green and/or red)
Cantaloupe
Honeydew melon
Blueberries
Blackberries


Directions:

Cut the mini watermelon, cantaloupe and honeydew melon into halves. The watermelon will be your bowl. Use a melon baller to scoop out the fruit from each melon or cut into chunks.
Rinse the grapes, blueberries and blackberries.
Mix all the fruit into the watermelon bowl.
Take a skewer and add one piece of fruit at time.

 


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Kids in the Kitchen: Pesto Shrimp Kabobs http://www.wbrz.com/news/kids-in-the-kitchen-pesto-shrimp-kabobs/ http://www.wbrz.com/news/kids-in-the-kitchen-pesto-shrimp-kabobs/ Recipes Mon, 8 Jun 2015 8:56:01 AM Kylie Dixon Kids in the Kitchen: Pesto Shrimp Kabobs

BATON ROUGE- This morning on Kids in the Kitchen, News 2's Kylie Dixon was back at Pennington Biomedical cooking something healthy that the whole family can enjoy. Make sure to watch the video for directions on how to make delicious Pesto Shrimp Kabobs.

Pesto Shrimp Kabobs
Makes: 15 Kebabs

Ingredients:

1 ½ lbs. Jumbo or Large Shrimp, peeled and deveined
3 Bell peppers, preferably different colors (red, yellow, or orange), seeded and cut into 1 inch pieces
2 Zucchinis, cut into 1/2 inch round slices
2 Yellow Squash, cut into 1/2 inch round slices
8oz. Mushrooms, whole, washed, drained, and stems removed
1 Red Onion, cut into chunks
1 pint Cherry Tomatoes
6oz. prepared Pesto
Salt and Pepper to taste
If Grilling: wooden skewers, soaked in water for 30 minutes; not necessary if baking.


Directions:

These can be cooked on a grill or baked in the oven.

Grilling: Preheat grill for medium heat;

Baking: Preheat oven to 350ºF

1. Spray baking dish or pan with cooking spray.
2. Alternately thread vegetables and shrimp onto skewers; try to use at least one piece of each vegetable
and a few shrimp on each skewer.
3. Place assembled skewers in baking dish or pan.
4. Brush each skewer on all sides with Pesto. Salt and pepper to taste.
5. Grilling: Cook skewers on preheated grill until vegetables are tender and shrimp are cooked; turning occasionally, 10-15 minutes.
6. Baking: Cook skewers uncovered for 10-15 minutes or until vegetables are tender and shrimp are cooked.
Serve with Quinoa, Brown and Wild Rice Mix, or Couscous.

Nutrition Information:

Per Serving: 1 Kebab (167.1g)
132 calories
6.7g Fat
1.7g Sat. Fat
12.6g Protein
6.2g Carbohydrate
1.7g Fiber
0.5g Sugar
150mg Sodium

 


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Kids in the Kitchen: Blueberry Smoothies http://www.wbrz.com/news/kids-in-the-kitchen-blueberry-smoothies/ http://www.wbrz.com/news/kids-in-the-kitchen-blueberry-smoothies/ Recipes Mon, 1 Jun 2015 9:44:53 AM Kylie Dixon, Joe Hagan Kids in the Kitchen: Blueberry Smoothies

BATON ROUGE- We are starting a new summer segment called "Kids in the Kitchen." News 2's Kylie Dixon visited Pennington Biomedical and learned how to make a delicious and healthy blueberry smoothie. The recipe is below and make sure you check out the video and keep watching 2une In for more tasty recipes.

Blueberry Smoothie

(Recipe makes about 12 ounces of smoothie, which contains 265 calories, 1 gram of fat, 53 grams of carbohydrates, 3.5 grams of fiber, and 11 grams of protein.)

Ingredients:
1/2 cup skim milk
1 tsp vanilla extract
1/2 cup fat free vanilla yogurt
1 pack Splenda
1 cup blueberries (fresh or frozen)

Directions:
Add all ingredients to blender and blend! Water or ice may be added to reach desired consistency.

For information about Pennington's Metabolic Kitchen click here.

 


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Chef of the Month: Bistro Byronz http://www.wbrz.com/news/chef-of-the-month-bistro-byronz/ http://www.wbrz.com/news/chef-of-the-month-bistro-byronz/ Recipes Wed, 1 Apr 2015 8:40:06 AM Joe Hagan Chef of the Month: Bistro Byronz

BATON ROUGE- This week's chef of the month is Bistro Byronz in Baton Rouge. 

This morning Chef John Lundin stopped by 2une In to show John Pastorek and Kylie Dixon how to make blackened tuna with a mango salsa.

Bistro Byronz has two locations in Baton Rouge. One at 5412 Government Street and the other 8200 Village Plaza Court.

Watch 2une In every wednesday this month for more Bistro Byronz meals.

 


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Chef of the Month: Bistro Byronz's Shrimp and Grits http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-shrimp-and-grits/ http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-shrimp-and-grits/ Recipes Wed, 15 Apr 2015 9:07:14 AM Joe Hagan Chef of the Month: Bistro Byronz's Shrimp and Grits

BATON ROUGE- Bistro Byronz in Baton Rouge has been showing us how to create all types of delicious dishes during April's Chef of the Month segment. This morning, Chef John Lundin stopped by 2une In yet again and showed us how to make some delicious shrimp and grits.

Ingredients:
1 oz. unsalted butter
¼ cup flour
2 teaspoons lemon juice
1 tablespoon peeled garlic
½ cup Abita Amber
1 teaspoon salt and pepper mix
1 cup water
1 teaspoon blackening seasoning
½ tablespoon crab boil
1.5 lbs. shrimp

Directions:
1. Combine beer, water, lemon juice, crab boil, and salt and pepper
2. Put flour in a mixing bowl and whisk in mixture
3. Mix shrimp with blackening seasoning
4. In a saucepot over medium/high heat, add butter, garlic, and sauté
5. Add seasoned shrimp to butter and garlic and cook to 25%
6. Add BBQ mixture to saucepot
7. Bring to boil- reduce heat to low and cook for 10 minutes
8. Store in chub bags and cool in ice bath to 40 degrees.
9. Serve over your favorite grits recipe.

2une In next Wednesday for another delicious recipe from Bistro Byronz.

 


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Chef of the Month: Bistro Byronz's Red Fish Meuniere http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-red-fish-meuniere/ http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-red-fish-meuniere/ Recipes Wed, 22 Apr 2015 8:26:39 AM Joe Hagan Chef of the Month: Bistro Byronz's Red Fish Meuniere

BATON ROUGE- Our chef of the month John Lundin, and Kaila Mogg-Stone from Bistro Byronz stopped by 2une In this morning to cook some Red Fish Meuniere. Bistro Byronz has two locations in Baton Rouge. One is located at 5412 Government St. and the other is at 8200 Village Plaza Ct.

Red Fish Meuniere

Ingredients:

2 tablespoons salted butter
1 tablespoon lemon juice
1 teaspoon parsley
1 filet Red Fish
½ cup flour
½ teaspoon salt
½ teaspoon white pepper

Directions:

1. Combine flour, salt, and pepper.
2. Dredge fish in seasoned flour.
3. Cook thoroughly

For the sauce

1. Heat butter until milk solidifies, start to brown
2. Add lemon juice and parsley and remove from heat
3. Top the Red Fish with sauce

Be sure to watch 2une In next Wednesday for our last meal from Bistro Byronz.

 


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Chef of the Month: Bistro Byronz's Glazed Pork Chop http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-glazed-pork-chop/ http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-glazed-pork-chop/ Recipes Wed, 29 Apr 2015 9:38:36 AM Joe Hagan Chef of the Month: Bistro Byronz's Glazed Pork Chop

BATON ROUGE- Bistro Byronz offers customers some of the best food in the Baton Rouge area. Throughout the month of April we've been enjoying their weekly meals. This morning, Chef John Lundin stopped by the 2une In kitchen to show us how to prepare some delicious Abita Glazed Pork Chops.

Ingredients:
1 cup beef stock
1 cup Root beer
1 tablespoon salt and pepper mix

Directions (Root Beer Glaze)
1.Combine all ingredients and reduce by half until thick and syrupy (about 20 minutes).
Directions (Pork Chop)
1.On a medium-high heated grill, oil the pork chop and season it with salt and pepper.
2.Place pork chop on the grill at an angle. After 3 minutes, rotate to the opposite angle.
3.Turn and repeat the same process on the other side.
4.Cook until it has an internal temperature of 145 degrees.

Watch 2une In every Wednesday next month to see recipes from our May Chef of the Month from Caliente.

 


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Chef of the Month: Caliente Mexican Craving's Adobo Chicken Tacos http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-adobo-chicken-tacos/ http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-adobo-chicken-tacos/ Recipes Wed, 6 May 2015 8:03:34 AM Joe Hagan Chef of the Month: Caliente Mexican Craving's Adobo Chicken Tacos

BATON ROUGE- During the month of May, our chef of the month is from Caliente Mexican Craving. This morning, Raul Arenas and Jessica Barraza kicked off their month-long stint in the kitchen by showing us how to make some delicious Adobo Chicken Tacos.

Ingredients:
2 lbs. chicken breast
5 bay leaves
20 Chiles Guajillo
1 cup pineapple juice
5 garlic cloves
1 tsp. salt
1 cup of shredded red cabbage
1 cup of shredded green cabbage
½ cup of cilantro
1 tbsp. olive oil

Directions:
1. Cook the chiles, guajillo, and bay leaves until soft.
2. Blend chiles, bay leaves, garlic, salt, and pineapple juice in a blender.
3. Strain mixture through a colander.
4. Marinade chicken in the chile mixture for at least an hour
5. Grill chicken
6. Combine red and green cabbage with cilantro and olive oil
7. Assemble the tacos

Check out 2une In next week to check out another recipe from Caliente Mexican Craving.

 


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Chef of the Month: Caliente Mexican Craving's Chorizo http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-chorizo/ http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-chorizo/ Recipes Wed, 20 May 2015 10:20:08 AM Joe Hagan Chef of the Month: Caliente Mexican Craving's Chorizo

BATON ROUGE- Our chef of the month from the month of May is Caliente Mexican Craving. This morning they stopped by the 2une In kitchen to show News 2's Kylie Dixon how to make some delicious chorizo. You can find the recipe below and check out 2une In next month for Caliente's last cooking segment.

Ingredients:
2 lbs. ground pork
20 chiles guajillos
Juice of 2 limes
1/2 cup of apple cider vinegar
4 garlic cloves, minced
1 table spoon of oregano
1 table spoon of salt

Process:
1-Cook chiles until soft
2-Blend chiles
3-Combine the chile mixture, pork and the rest of the ingredients and marinade for at least one hour.

 


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Chef of the Month: Caliente Mexican Craving's pulled pork http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-pulled-pork/ http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-pulled-pork/ Recipes Wed, 27 May 2015 8:52:41 AM Joe Hagan Chef of the Month: Caliente Mexican Craving's pulled pork

BATON ROUGE- Our May chef of the month is from Caliente Mexican Craving. This morning Jessica Barraza and chef Raul Arenas stopped by the 2une In kitchen to show us their pulled pork recipe.

Ingredients:
2 - lbs. pork
2 - cups of orange juice
2 - cups of pineapple juice
2 - cups of beer
10 - bay leaves
1 - table spoon salt
1 - table spoon pepper
10 - garlic cloves

Process:
1 - cut the pork into pieces
2 - salt and pepper the pork
3.- mix all of the ingredients in a pan
4 - bake for 3 hours

Make sure to check out 2une In next week for our June chef of the month, Bonefish Grill.

 


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