WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2014, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Thu, 23 Oct 2014 05:10:43 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Galatoire's Bistro: Provencal chicken sandwich http://www.wbrz.com/news/galatoire-s-bistro-provencal-chicken-sandwich/ http://www.wbrz.com/news/galatoire-s-bistro-provencal-chicken-sandwich/ Recipes Wed, 22 Oct 2014 3:35:59 PM Caroline McDougall & Brock Sues Galatoire's Bistro: Provencal chicken sandwich

BATON ROUGE - Executive Chef Kelley McCann of Galatoire's Bistro stopped by our kitchen on Wednesday to whip up a chicken sandwich that is a certified lunchtime hit at the Perkins Road eatery and manages to be healthy at the same time.

Chef McCann said part of the beauty of the base ingredients of the Provençal-style chicken sandwich he quickly demonstrated on our 4 p.m. broadcast is that it works just as well with fish or beef. It's a versatile, lunch meal that makes a great lunch when paired with chips or fries. While he normally grills the chicken breast used for today's recipe, McCann made do with a pan sautée on the News 2 set due to indoor grilling being on the list of least safe activities to do while on the set of a local television news program.

You can use whichever method you prefer to cook the chicken for this recipe, but we gently recommend avoiding indoor grilling over open flame if at all possible. Once the chicken is cooked, the Galatoire's chef puts down a layer of basil aioli on a brioche bun then tops it with slow-roasted Roma tomatoes, Kalamata olives, red onion and capers to round out a flavor profile that will make you feel like you've headed to the south of France for a fall vacation. You can order your own sandwich off of the Galatoire's Bistro lunch menu or you can follow the recipe below to make your own at home:

Editor's Note: Chef McCann did not disclose the exact recipe for the basil aioli they use at the bistro. Producer Caroline McDougall found a close approximation of steps to make a basil-infused spin on the traditional Provençal sauce on the web.

Basil Aioli


*3/4 cup mayonnaise
*1/3 cup finely chopped fresh basil
*1 tablespoon fresh lemon juice
*1 1/2 teaspoons minced garlic
*1 1/2 teaspoons grated lemon peel


1. Mix ingredients in a medium sized bowl.
2. Add salt and pepper to taste then cover and refrigerate for an hour or more to allow flavors to come together.

Provençal Chicken Sandwich
Serves One


*1 chicken breast
*1 red onion, sliced
*Kalamata olives, sliced
*Brioche bun
*Basil aioli (see sub-recipe)
*Capers, drained and chopped


1. Chop and roast Roma tomatoes in oven for roughly 3 hours at 100 degrees in the oven until tomatoes are dried out then slice.
2. Grill or pan sauté chicken breast based on preference.
3. Sauté chopped red onions, Kalamata olives and capers in a skillet along with the sliced roasted Roma tomatoes.
4. Spread basil aïoli on top and bottom of brioche bun.
5. Add chicken breast to bun and dress with sauté mixture and lettuce if desired.

Once again, if your efforts at home fail to inspire, Chef McCann will be in the kitchen at Galatoire's Bistro serving up sandwiches similar to this one every day on the lunch menu. When the chef visits the set, he is always eager to mention brunch at the restaurant which is a decadent affair that includes bottomless mimosas and New Orleans-influenced favorites. He said last week's brunch went exceptionally well and expects this coming Sunday to have an equally festive atmosphere with the crisp fall air and a big LSU Tigers football game the night before. To view menu and hours, visit their website.



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Hot Tails: Gator Po-boy http://www.wbrz.com/news/hot-tails-gator-po-boy/ http://www.wbrz.com/news/hot-tails-gator-po-boy/ Recipes Wed, 22 Oct 2014 5:33:48 AM Hunter Robinson Hot Tails: Gator Po-boy

NEW ROADS - Chef Owen Hohl from Hot Tails was back in the 2une In kitchen Wednesday for another appearance as our Chef of the Month. Blackened Alligator Po-boy was on the menu this morning.


Tangy horseradish sauce:
2-parts mayo
1-part horseradish
1/2-part yellow mustard
Blend all ingredients in and mixing bowl and store in refrigerator.

Can be purchased at the restaurant.
Secret recipe

Blackening season:
2-parts smoked paprika
1-part cajun select seasoning (available at the restaurant)

French bread

Louisiana Alligator 1/4-inch diced



For the gator, take a hot buttered skillet, add the gator and cover with blackening seasoning. Blacken for about 5 minutes until gator is cooked through. Put ingredients on french bread and enjoy!

Chef Hohl will be back in the kitchen next week with another delicious recipe from Hot Tails in New Roads. Be sure to 2une In!

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ICYMI: Hot Tails' South Louisiana Style Red Bean Omelette http://www.wbrz.com/news/icymi-hot-tails-south-louisiana-style-red-bean-omelette/ http://www.wbrz.com/news/icymi-hot-tails-south-louisiana-style-red-bean-omelette/ Recipes Wed, 15 Oct 2014 9:19:40 AM Brock Sues ICYMI: Hot Tails' South Louisiana Style Red Bean Omelette

BATON ROUGE - October Chef of the Month Owen Hohl of New Roads eatery Hot Tails returned to the 2une In Kitchen Wednesday to show off a hardcore South Louisiana Style omelette with red beans that the chef says is a standout item on the restaurant's weekend brunch menu.

If you've got breakfast on the brain, Chef Hohl says this substantial four-egg omelette with red beans topped with house pickle peppers, hot sauce and hollandaise sauce made in house is sure to satisfy. If that doesn't sound like enough to quell your a.m. hunger, Hohl serves the entree up with hash browns sautéed with garlic in butter, cheesy green onion grits and a choice of biscuit or toast on the side.

The chef starts with four eggs and adds 1/4 cup of heavy cream, beats them until frothy and adds them to a cast-iron skillet. As far as heat goes, Chef Hohl says they appropriately keep the burners at Hot Tails on high as they are cranking out dishes to order, but medium-high can also work as long as you continue to pull the eggs inward in the skillet as they cook. Add the red beans as the omelette is almost done.

The News Roads chef says the toppings are where this popular brunch dish really lifts off as he adds spice in the form of house pickle peppers and hot sauce. For a store bought approximation of the sauce used in his kitchen, Chef Hohl recommends going with Crystal Hot Sauce or something with similar spice and flavor. He finishes up by topping the Louisiana style omelette with a hollandaise sauce they prepare in house.

Weekend brunches are a specialty at Hot Tails with plenty of drink specials, and they even open the full menu in addition to the breakfast items. They even do catering. Brunch is served from 11 a.m. to 3 p.m. at Hot Tails on Sundays. The restaurant is located at 1113 Hospital Road in New Roads. Click here for directions and dial (225) 638-4676 if you want to contact them.

To check out the full menu and see regular business hours, be sure to check out their website at www.hottailsrestaurant.com.

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ICYMI: Hot Tails' Fish Sangwiches and Certifried Onion Rings http://www.wbrz.com/news/icymi-hot-tails-fish-sangwiches-and-certifried-onion-rings/ http://www.wbrz.com/news/icymi-hot-tails-fish-sangwiches-and-certifried-onion-rings/ Recipes Thu, 9 Oct 2014 1:30:08 PM Hunter Robinson ICYMI: Hot Tails' Fish Sangwiches and Certifried Onion Rings

BATON ROUGE - Hot Tails Chef Owen Hohl was back in the 2une In Kitchen Wednesday for another appearance as our Chef of the Month. This time, he whipped up the restaurant's "Fish Sangwich" and "Certifriend Onion Rings".

Hot Tails Chicken Breading

Wet batter
Hot sauce

Bleu Cheese Coleslaw:

1 lb. Bag of coleslaw mix
1/4 cup Chunky bleu cheese dressing
1/4 cup Coleslaw dressing (any kind you would prefer.)
1/2 cup Bergeron's Pecans

Mix all ingredients together in a mixing bowl.


2 cups mayonnaise
1/4 cup cajun select
1/4 cup black pepper
1/4 cup granulated garlic
1 cup dill relish


This is our own secret recipe that cannot be listed but may be purchased at the restaurant. Just come in and ask for a spillway jug or two and we'll get you right!

Dress the "Sangwich" which ever way you'd like but we guarantee the best flavors dressed this way. Lettuce, tomato, pickle, coleslaw, onion, cheese, fish, all between a seeded bun spillway and tarter.

For the wet batter whisk eggs, hot sauce, and water. The onion rings get battered twice: wet dry wet dry and the fish is battered once: wet then dry. We fry everything in a clear frying oil (soybean) at 360* F.


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Jay D's Cajun Tasso Corn Maque Choux http://www.wbrz.com/news/jay-d-s-cajun-tasso-corn-maque-choux/ http://www.wbrz.com/news/jay-d-s-cajun-tasso-corn-maque-choux/ Recipes Tue, 7 Oct 2014 3:30:22 PM Caroline McDougall Jay D's Cajun Tasso Corn Maque Choux

BATON ROUGE - Local food blogger, Jay Ducote, shared a Cajun dish sure to make any Louisianian satisfied. Today, he made a spiced up meat dish made with corn and Cajun tasso.

You can find the full recipe below, and check out his Bite & Booze blog for more recipes and culinary events happening around the area.

Jay D's Cajun Tasso Corn Maque Choux


*3 ears of corn
*2 teapoons Cajun/Creole seasoning such as Slap ya Mama
*2 tablespoons olive oil, divided
*1 pound Cajun tasso cut into small chunks (1/4 to 1/2 inch cubes)
*1 medium yellow onion, diced
*1 red bell pepper, diced
*1 jalapeño, finely diced
*3 cloves garlic, minced
*1 cup white wine
*1 teaspoon crushed red pepper flakes 
*kosher salt and black pepper to taste
*1 cup half and half (or heavy cream, if you prefer)
*2 tablespoons unsalted butter
*1 teapoon Cajun hot sauce
*1 green onion, white part removed, sliced for garnish



  1. Set oven to 350°F. Completely shuck and remove all fibers from ears of corn. Drizzle 2 of the tablespoons of olive oil over the corn cobs on a baking sheet and rub the oil on the cobs to ensure even coating. Sprinkle the Cajun seasoning on all sides of the cobs and place in the oven for 20-25 minutes, turning once, until the corn gets fragrant and begins to brown just slightly. Remove from oven and allow to cool.
  2. While the corn is the oven, in a thick bottom pot or dutch oven place the other two tablespoons of olive oil over medium high heat. Then, once hot, add the tasso.  Allow it to cook, rendering out the fat and browning the smoked meat, for 10 minutes or so, stirring regularly. Remove the tasso with a slotted spoon into a heat-proof bowl. Discard all but enough fat to cover the bottom of the pot and add in the onion, green bell pepper, red bell pepper, jalapeño and garlic to the pot with the pork fat. Cook until the onions become translucent, stirring regularly, about 5 minutes and add the white wine. Deglaze the bottom of the skillet and bring the mixture up to a light boil. Next add in the crushed red pepper flakes and about 1 teaspoon of kosher salt and black pepper. Reduce the heat to medium and allow to simmer until wine is reduced by half.
  3. To finish the dish off,  First, with a chef's knife, remove the corn kernels from the cob and place into a mixing bowl. He advises to use the back edge of the knife to milk the cobs directly into your pot.  To do this, run the dull edge of the knife over the corn cob in the motion you would use to peel a carrot. This will remove extra corn still attached the cob as well as some of the remaining juices and flavors. He then says to discard the cobs once milked, and then add the corn kernels to the pot and stir.
  4. Ducote advises to allow the dish to simmer for a few minutes so the corn combines with the other flavors. And last, he says to add in the half and half, butter, and hot sauce and stir to combine and simmer for another 10 minutes.

Chef Ducote says he will be in Hammond, La. at the Gnarly Barley Brewery for their BBQ event where they will be debuting new seasonal brews.  He'll be cooking the tasso dish with a list of other dishes from his blog. The event is open to the public on Saturday, October 18. For more information on the event and to purchase tickets, click here.


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ICYMI: Hot Tails' Nola BBQ Shrimp http://www.wbrz.com/news/icymi-hot-tails-nola-bbq-shrimp/ http://www.wbrz.com/news/icymi-hot-tails-nola-bbq-shrimp/ Recipes Thu, 2 Oct 2014 4:25:49 AM Hunter Robinson ICYMI: Hot Tails' Nola BBQ Shrimp

BATON ROUGE - Our 2une In Chef of the Month for October is Hot Tails in New Roads. Chef Owen Hohl joined us on 2une In Wednesday to whip up some delicious Nola BBQ Shrimp. Here's how you can do it yourself:


11 large shell on shrimp (the count I used was 16-20)
2 slices of lemon (lemon wheels)
1 Tablespoon chopped garlic
1 Tablespoon Cajun Select (can be purchased at the restaurant)
1/2 cup worcestshire sauce
6 tablespoons real butter (cold)


French bread
1 teaspoon granulated garlic
1 teaspoon herbes de provence
4 Tablespoons butter (real butter)

In a skillet take your shrimp, Worcestershire sauce, Cajun select, garlic, lemon. Bring it to a boil and reduce about half of the liquid. Once reduced the shrimp should be nice and pink with the liquid slightly thickened. Turn off the fire and swirl in the cold butter until melted (this is called mounting it with butter.) It should have a shine to the sauce and become thicker.

For the "WEIRD" bread take butter, herbs, and garlic powder and melt in a sauce pot(can even be done in microwave). Dab the bread in the seasoned butter and toast in a hot skillet or griddle if available.

2une In each Wednesday this month for more recipes from Hot Tails.


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Blackened trout bouillabaisse with poached shrimp & crab http://www.wbrz.com/news/blackened-trout-bouillabaisse-with-poached-shrimp-and-crab/ http://www.wbrz.com/news/blackened-trout-bouillabaisse-with-poached-shrimp-and-crab/ Recipes Wed, 24 Sep 2014 3:29:09 PM Brock Sues Blackened trout bouillabaisse with poached shrimp & crab

BATON ROUGE - Galatoire's Bistro Chef Kelley McCann brought the seafood to the station today and had bouillabaisse on the brain. Chef McCann says the kitchen at his restaurant has been taking the traditional French dish and putting a Baton Rouge spin on it with the addition of blackened trout and poached shellfish.

The quick dish has been pleasing customers and you can try it at home by following this recipe:

Blackened trout bouillabaisse with poached Louisiana shrimp and crab


  • 4 fillets of trout
  • Blackening seasoning
  • 12 10/15 head-on shrimp
  • 8 oz jumbo lump crab meat
  • 6 oz crushed tomatoes
  • 1 pinch saffron
  • 4 oz of ground trinity
  • 4 oz white wine
  • 4 oz water
  • 4 oz salted butter
  • 4 oz chopped green onions
  1. In a small pot, sweat out ground vegetables and deglaze pot with white wine. Simmer for 2 minutes and add water, tomato and saffron then bring back to a simmer.
  2. In a medium saute pan on medium high heat, add small amount of oil. Apply thick coat of blackening seasoning to each piece of fish and add into pan. Sear each side until a dark crispy crust has formed then remove from heat. Divide each piece of fish onto separate plates.
  3. Back to the small pot, add in shrimp and cook for 4-6 minutes. Remove shrimp and top fish. Add salted butter to the tomato saffron mixture and reduce until thickened. Pour sauce over dish and top with green onions.
As always, Chef McCann's dishes take advantage of simple techniques, but come complete with complex flavor profiles. If you're not the sort to saute and blacken, check out the attached video to hear some of the upcoming specials at the Perkins Road restaurant where McCann says many patrons are taking advantage of the fall-like weather to enjoy patio dining.

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Louisiana Bayou Bistro's cheesecake, bread pudding and more http://www.wbrz.com/news/louisiana-bayou-bistro-s-cheesecake-bread-pudding-and-more/ http://www.wbrz.com/news/louisiana-bayou-bistro-s-cheesecake-bread-pudding-and-more/ Recipes Wed, 24 Sep 2014 6:04:13 AM Hunter Robinson Louisiana Bayou Bistro's cheesecake, bread pudding and more

BRUSLY - All month long Louisiana Bayou Bistro has served amazing appetizers and exquisite entrees as our 2une In Chef of the Month. For their final appearance, Chef Chucky Lejeune shifted his focus to delicious desserts, showcasing the Brusly restaurant's cheesecakes, bread pudding, pies and more.

Watch the video to see how to recreate Bayou Bistro's bread pudding on your own.

Also, click on the related links to see all of Bayou Bistro's appearances on 2une In.

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Get the kids involved with blueberry smoothies http://www.wbrz.com/news/get-the-kids-involved-with-blueberry-smoothies/ http://www.wbrz.com/news/get-the-kids-involved-with-blueberry-smoothies/ Recipes Tue, 23 Sep 2014 3:12:31 PM Brock Sues Get the kids involved with blueberry smoothies

BATON ROUGE - Kate Blumberg and Melissa Lupo from Pennington Biomedical Research Center visited the set of News 2 at 4 today to show us some quick and easy recipes for smoothies that the kids are sure to enjoy.

Smoothies are a great way to introduce healthy foods into a child's diet because they are sweet enough to appeal to their palates while covering up for the fact that you're sneaking some high nutritional value ingredients into their systems.

Additionally, the process of making smoothies is simple enough to present a perfect chance to get your children involved in the kitchen while teaching them about proper nutrition. They can participate by adding the ingredients to the blender and pressing the button to blend it all together. It should go without saying, but proper supervision is a must because blenders have sharp blades that revolve at high speed.

The recipe Kate and Melissa prepared on the show today is as follows:

Blueberry Smoothies


  • ½ cup skim milk
  • 1 tsp vanilla extract
  • ½ cup fat free vanilla yogurt
  • 1 pack Splenda
  • 1 cup blueberries (fresh or frozen)

Procedures (Simple!)

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

This particular recipe makes about 12 ounces of smoothie, which contains 265 calories, 1 gram of fat, 53 grams of carbohydrate, 3.5 grams of fiber, and 11 grams of protein making it high on sweet factor while packing a substantial nutritional punch.

Pennington Biomedical has a community event coming up this weekend called Doc's DASH that includes tons of activities including a 5K and 1 mile fun run in addition to tons of fun, healthy activities like the one Melissa and Kate showed us during the guest segment. The event kicks off on Saturday, Sept. 27 and is sure to offer fun for the whole family. To learn more about the upcoming event at PBRC, visit the Doc's DASH website.

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Asian Crunch with the Twinatics http://www.wbrz.com/news/asian-crunch-with-the-twinatics/ http://www.wbrz.com/news/asian-crunch-with-the-twinatics/ Recipes Fri, 19 Sep 2014 3:10:39 PM Caroline McDougall Asian Crunch with the Twinatics

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

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

To make Asian Crunch, these ingredients are needed:

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

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

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


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

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

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

To make the dish, these ingredients are needed:

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

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

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

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


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

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

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

To make the tomatilla sauce, these ingredients are needed:

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

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

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


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

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

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

Galatoire's Bistro Seared Sea Scallops


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


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

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

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

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

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

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

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

Jay D's Barbecue Sloppy Joes
Serves 4


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

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

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

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

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

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

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

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

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

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

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

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

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

The exhibit also includes some LSU connections.

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

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

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



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

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

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

Braised Pork Shank over Spaetzle and a Burgundy demi-glace


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


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ICYMI: Unique Cuisine Catering's Donut Pie http://www.wbrz.com/news/icymi-unique-cuisine-catering-s-donut-pie/ http://www.wbrz.com/news/icymi-unique-cuisine-catering-s-donut-pie/ Recipes Tue, 26 Aug 2014 6:13:07 AM Hunter Robinson ICYMI: Unique Cuisine Catering's Donut Pie

BATON ROUGE - You can enjoy some delicious food for a great cause at the Capital Chef's Showcase. It's all to benefit Cancer Services of Baton Rouge.

The event is Thursday, September 4th at the Baton Rouge River Center. Doors open at 6:30 p.m. You can find more information the Cancer Services of Baton Rouge website.

2une In's Josh Eachus previewed the showcase by whipping up some Unique Cuisine Catering's declicious Doughnut Pie. You can find the recipe here:

2 dozen glazed cake donut holes
1 refrigerated pie crust, room temperature
1 stick butter, melted
¼ cup brown sugar
Pinch cinnamon
Pinch nutmeg
2 eggs, beaten
3 tsp vanilla extract, divided
4 cups powdered sugar
1 Tbsp milk

Preheat oven to 350 degrees F. Lightly spray a 9" pie plate with cooking spray. Press the pie crust gently into the pan and crimp the edges as desired.
Halve the donut holes and fill the pie crust with the donut holes in an even layer; set aside. Meanwhile, in a medium bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, eggs and ONE teaspoon of the vanilla. Pour the mixture evenly over the donut holes to coat.
Bake the pie for approximately 30-35 minutes or until golden brown and bubbly. I highly recommend using a pie shield or tenting the crust of the pie to prevent burning and overbaking too quickly. Allow the pie to cool completely.
In a medium bowl, combine the remaining two teaspoons of vanilla, powdered sugar and milk; vigorously stir to combine. Drizzle the icing on top of the pie and immediately garnish with sprinkles. Cut into slices and serve room temperature or warmed up.


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Southwestern-inspired quinoa http://www.wbrz.com/news/southwestern-inspired-quinoa/ http://www.wbrz.com/news/southwestern-inspired-quinoa/ Recipes Wed, 20 Aug 2014 3:11:28 PM Brock Sues Southwestern-inspired quinoa

BATON ROUGE - Health-conscious twins and LSU grads, Christina and Catherine Mahtook, visited our first evening broadcast on Wednesday with recipes from a cookbook of healthy recipes that was inspired by their mother's battle with breast cancer. Thanks to modern medicine, plenty of support and a plant-based diet, their mother is still going strong, feeling better than ever and her daughters wanted to channel those life-improving recipes into an "e-cookbook".

The recipes are meatless, dairy-free and easy to follow which means you can maintain a healthy diet while still keeping up with a demanding schedule. By sticking to the diet contained within, their mother's joint pain diminished and, by joining her in adopting the diet, the girls found they felt better than ever. They began experimenting in earnest with the recipes after they completed a month long plant-based diet challenge and the results are contained in this new, downloadable cookbook.

Check out the recipe below to sample the healthy, but delicious, recipes contained in their cookbook from the heart:

Southwestern Quinoa Recipe


  • 2 cups of uncooked Quinoa
  • 1 can of organic black beans
  • 1 can of organic corn
  • 1 can of diced tomatoes with green chilies
  • 1 handful of cilantro (more if desired) 
  • 1 avocado
  • 1 tablespoon of Sriracha (more if desired)
  • Chili powder
  • Cayenne
  • Sea salt and black pepper
  • Cumin
  • Juice from 1 large lime
  1. Cook quinoa: rinse the quinoa well under cold water and drain. Rise using a fine mesh strainer unless you purchase the pre-rinsed quinoa
  2. Put the rinsed quinoa into a saucepan and add water. The quinoa to water ratio is 1:2. In other words, use 2 cups of water for every one cup of quinoa. You can adjust the amount of water based on the texture you desire for your quinoa. Obviously, the less water, the more rice-like or crunchier texture you will get.
  3. Cover and bring to a boil. Immediately after it starts to boil, turn the heat down to a simmer. Simmer for 10-15 minutes. You'll know the quinoa is done cooking when all the water is soaked up. Make sure there is no excess water at the bottom of the pan. Fluff quinoa with a fork.
  4. In a rice cooker, put rinsed quinoa into rice cooker and add necessary amount of water (remember: quinoa to water ratio is 1:2). Turn on rice cooker and let cook for about 15 minutes. Very simple! This is definitely our preferred method.
  5. Mix all ingredients with cooked quinoa. Serve immediately or refrigerate. Great as a side dish, dip, taco filling or stuffing.

To get your hands on a digital copy of the cooked called "Get Real with Twinatics", visit their website at twinatics.com. The direct link to the e-book can be reached by clicking here. For watching the segment, you have the added benefit of getting a 20-percent discount off the download. If you saw the live broadcast or just viewed the web video, Christina and Catherine would like to let you know that they are extending the promo code period through SUNDAY Aug, 28.

The promo code to enter at purchase for the 20-percent discount is: WBRZ

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