WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2014, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Wed, 23 Jul 2014 09:07:00 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Citrus marinade for skirt steak http://www.wbrz.com/news/citrus-marinade-for-skirt-steak/ http://www.wbrz.com/news/citrus-marinade-for-skirt-steak/ Recipes Tue, 22 Jul 2014 3:19:24 PM Zach Correa Citrus marinade for skirt steak

BATON ROUGE - The head chef at Mestizo in Baton Rouge cooked up a citrus marinade for steaks.

Jim Urdiales used the marinade for the Carne meal at Mestizo, which is a skirt steak. Urdiales recommended marinating the meat at least a day in advance.

Recipe for Carne Marinade:

  • 2 cups of Orange Juice 
  • 2 cups of Worcestershire 
  • 1 ounce of salt 
  • 1 ounce of black pepper 
  • 1 ounce of granulated garlic


Permalink| Comments

Casas for CASA raising funds for abused, neglected children http://www.wbrz.com/news/casas-for-casa-raising-funds-for-abused-neglected-children/ http://www.wbrz.com/news/casas-for-casa-raising-funds-for-abused-neglected-children/ Recipes Mon, 21 Jul 2014 6:50:02 AM Hunter Robinson Casas for CASA raising funds for abused, neglected children

BATON ROUGE - The 20th annual Casas for CASA playhouse fundraiser gets underway this weekend in Baton Rouge.

This year's playhouse will be on display at the Mall of Louisiana from July 26th to August 17th. You can buy at $5.00 raffle ticket for a chance to win the playhouse for your child. You can find more information on the fundraiser on the CASA website.

CASA Recruitment Director Jennifer Mayer and CASA Board Chair David Faulk visited 2une In to talk about CASAS of Casa. Mayer says the event is all about the kids.

"We train community volunteers to advocate for the best interest of abused and neglected kids living in foster care to help them reach safe and permanent homes," she explains.

Chef Ricardo Barraza joined them in the 2une In Kitchen. Caliente Mexican Craving will be cooking at the kickoff this weekend. Chef Barraza whipped up some of Caliente's Pozole.


2 lbs. chicken breast

1 cam of hominy

2 lbs. tomatillos

2 lbs. poblano peppers

2 cups cilantro

1 onion

6 cloves garlic

6 jalapenos

olive oil



1. Boil the chicken in 2 liters of water.

2. Cook the tomatillos, poblano peppers, onion and garlic. Once soft, place in a blender with the cilantro and liquefy. Pass the liquid through a colander.

3. Add the liquid, the hominy and the jalepenos to the chicken broth and bring to a boil.

Permalink| Comments

Couyon's Cajun BBQ: Bread Pudding and Whiskey Sauce http://www.wbrz.com/news/couyon-s-cajun-bbq-bread-pudding-and-whiskey-sauce/ http://www.wbrz.com/news/couyon-s-cajun-bbq-bread-pudding-and-whiskey-sauce/ Recipes Wed, 16 Jul 2014 5:12:44 AM Hunter Robinson Couyon's Cajun BBQ: Bread Pudding and Whiskey Sauce

PORT ALLEN - Our July Chefs of the Month are Paul and Michael Mladenka from Couyon's Cajun BBQ in Port Allen. The brothers stepped away from the grill this morning on 2une In to show you a delicious dessert: Bread Pudding with Whiskey Sauce. 2une In next Wednesday for another signature dish from Couyon's Cajun BBQ.

Bread Pudding
- 2 Loaves Stale Bread
- 1 lb of unsalted butter
- 1 3/4 lbs of brown sugar
- Cinnamon
- Cut up stale toast  
- Melt the butter and the brown sugar together, mixing as heats up
- When melted pour butter and sugar over torn up bread
- When coated spread bread in a thin layer over a greased sheet pan and put into the oven for 10-12 minutes at 400°
- After time expires remove pan and cool
- When cool break apart the bread and sprinkle with cinnamon

- 10 eggs
- 1/2 gallon of milk
- 1/2 cup of vanilla
- 1/2 cup of amaretto
- Mix all of the ingredients together before pouring over pans of bread

Whiskey Sauce
- 1lbs of powdered sugar
- 3 eggs
- 1/2 lbs of unsalted butter
- 1/2 cups of Jack Daniels
- Mixing Bowl
- Submersion Blender
- Melt the butter
- Mix the eggs into the melted butter
- Then slowly add the powdered sugar and mix thoroughly until smooth and all of the sugar is dissolved into the mix
- Then slowly mix the whiskey in

Permalink| Comments

Breakfast with 2une In: Patio Grille http://www.wbrz.com/news/breakfast-with-2une-in-patio-grille/ http://www.wbrz.com/news/breakfast-with-2une-in-patio-grille/ Recipes Fri, 11 Jul 2014 7:00:58 AM Hunter Robinson Breakfast with 2une In: Patio Grille

BATON ROUGE - From omelets to French toast to freshly baked pastries, it is a breakfast bonanza each day at the breakfast buffet of the Patio Grille at the Crowne Plaza.

2une In's John Pastorek served up breakfast there this morning with DreamTeachers.

Watch the video to see his interview with Patio Grille Chef Gary Schenk and and Food and Beverage Director Steve Janicke.

Permalink| Comments

Galatoire's Bistro: lobster gnocchi with cheese http://www.wbrz.com/news/galatoire-s-bistro-lobster-gnocchi-with-cheese/ http://www.wbrz.com/news/galatoire-s-bistro-lobster-gnocchi-with-cheese/ Recipes Wed, 9 Jul 2014 3:02:32 PM Chef Kelley McCann/AE Stevenson Galatoire's Bistro: lobster gnocchi with cheese

BATON ROUGE - Executive Chef Kelley McCann of Galatoire's Bistro on Perkins Road stopped by the studio on Wednesday to show off how to make an elegant spin on a comfort food classic with the restaurant's lobster gnocchi with cheese.


  • 3 1 3/4-pound live lobsters
  • 3 tablespoons olive oil
  • 1/4 cup tomato paste
  • 2 large plum tomatoes, chopped
  • 1/3 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, sliced
  • 2 fresh tarragon sprigs
  • 2 fresh thyme sprigs
  • 2 fresh Italian parsley sprigs
  • 6 cups whipping cream
  • 1 1/2 pounds fettuccine or linguine
Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.

Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)

Chef Kelley McCann frequents the set of WBRZ News 2 at 4 as he comes by to prepare the latest offerings from the menu at Galatoire's Bistro. 



Permalink| Comments

CouYon's Cajun BBQ: Meatloaf http://www.wbrz.com/news/couyon-s-cajun-bbq-meatloaf/ http://www.wbrz.com/news/couyon-s-cajun-bbq-meatloaf/ Recipes Wed, 9 Jul 2014 5:34:40 AM Hunter Robinson CouYon's Cajun BBQ: Meatloaf

PORT ALLEN - Our July Chef of the Month is CouYon's Cajun BBQ in Port Allen. After teaching you how to make the perfect brisket last week, the brothers Mladenka were back in the 2une In kitchen this morning to show you their spin on meatloaf.


5 lbs. ground beef/pork blend
1/8 cup granulated garlic
1/8 cup Natures Seasoning
1/2 pint seasoned Italian breadcrumbs
8 oz. Rotel tomatoes
1/4 cup heavy cream
1/3 cup of parsley


1) Mix ingredients together thoroughly
2) Form into loaf pan
3) Smoke or baked uncovered at 285 degrees for approx. two hrs. or until internal temperature reaches 170 degrees.

Chefs Paul and Michael Mladenka will be back in the 2une In kitchen next Wednesday with another delicious recipe.

Permalink| Comments

CouYon's Cajun BBQ: Making the perfect brisket http://www.wbrz.com/news/couyon-s-cajun-bbq-making-the-perfect-brisket/ http://www.wbrz.com/news/couyon-s-cajun-bbq-making-the-perfect-brisket/ Recipes Wed, 2 Jul 2014 5:42:22 AM Hunter Robinson CouYon's Cajun BBQ: Making the perfect brisket

PORT ALLEN - Summer is here and it's time to fire up the BBQ. From ribs, brisket and pulled pork to stuffed bake potatoes that are out of this world, we've got the award-winning recipes of CouYon's Cajun BBQ in Port Allen. Paul and Michael Mladenka are our July Chefs of the Month.


One 11-14lb Whole untrimmed Brisket
1 cup of Cou-yon's Beef Dry Rub

Cook unwrapped in oven, smoker, or green egg. An enclosed piece of equipment with temperature control is key. 225 degrees for 13 hours.

To cut the perfect brisket:

1. Cut the brisket where the fat cap meets the flat end.
2. Slice the flat end in long even strokes. Trimming the fat as you cut each slice.
3. Turn the fatty end 90 Degrees and slice down the middle. Trimming the fat as you slice each portion, the tender brisket flaps over. We call this the moist end...when cooked correctly, it doesn't get any more tender or moist.

2une In next week for another delicious recipe from CouYon's Cajun BBQ. You can visit their website for more information.


Permalink| Comments

Coastal tacos for Independence Day http://www.wbrz.com/news/coastal-tacos-for-independence-day/ http://www.wbrz.com/news/coastal-tacos-for-independence-day/ Recipes Mon, 30 Jun 2014 2:51:53 PM Zach Correa Coastal tacos for Independence Day

BATON ROUGE - A restaurant owner has a recipe for coastal tacos as the holiday weekend approaches.

Jim Urdiales from Mestizo used salmon and ahi tuna to make his coastal tacos. Urdiales said the fish tacos are good, light way to celebrate July Fourth.

Ingredients for "Coastal Tacos":

-6 oz. Salmon filet
-6 oz. Tuna filet
-4 oz. Coleslaw
-3 corn or flour tortillas
-2 oz. chopped cilantro
-1 avocado sliced
-2 oz. pico de gallo
-1 oz. honey


Permalink| Comments

Lava Cantina's Mexican Eggs Benedict http://www.wbrz.com/news/lava-cantina-s-mexican-eggs-benedict/ http://www.wbrz.com/news/lava-cantina-s-mexican-eggs-benedict/ Recipes Wed, 25 Jun 2014 6:13:45 AM Hunter Robinson Lava Cantina's Mexican Eggs Benedict

BATON ROUGE - Our June Chef of the Month is J.K. Lockhart with Lava Cantina. He was in the 2une In kitchen one final time Wednesday morning to whip up one more delicious dish.

This week's recipe is Mexican Eggs Benedict with jalapeno cornbread and hollandaise sauce.

Recipe: Jalapeno Cornbread

3 cups Corn Muffin Mix
1/4 cup white sugar
3/4 cup water
4 each diced fresh jalapenos

Place all ingredients in a mixing bowl. Mix all ingredients in a mixing bowl until thoroughly incorporated. Scoop onto a sheet tray and bake at 400 degrees for 20 minutes, or until golden brown.

Hollandaise Sauce

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Dash Gringo Bandito hot sauce
1/4 tsp salt (to taste)

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in hot sauce and salt. Cover and place in a warm spot until ready to use for the Mexican Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Poach 2 eggs. Cut tops off two pieces of Jalapeno Cornbread so surface is flat. Brown 4 ounces of ground chorizo sausage in a saute pan or on a griddle. Take two slices of tomatoes and place on top of Jalapeno Cornbread. Place two poached eggs directly on top of tomato slices. Top with chorizo and drizzle with hollandaise. Serve immediately.



Permalink| Comments

Lava Cantina's Rock 'n Guac http://www.wbrz.com/news/lava-cantina-s-rock-n-guac/ http://www.wbrz.com/news/lava-cantina-s-rock-n-guac/ Recipes Wed, 18 Jun 2014 5:28:43 AM Hunter Robinson Lava Cantina's Rock 'n Guac

BATON ROUGE - Our June Chef of the Month J.K. Lockhart was back in the 2une In kitchen Wednesday to whip up some delicious homemade tortilla chips and guacamole. Watch the video to see how you can do it yourself, and 2une In next Wednesday for another recipe from Lava Cantina.


1 & 1/2 ripe avocados
1/2 oz cilantro
1/2 oz diced tomatoes
1/2 oz diced fresh jalapenos
1/2 oz minced garlic
1/2 fresh lime (squeezed)
Salt & pepper to taste

Tortilla chips

Scoop avocado out of the skin & into a bowl. Mash avocado until semi smooth. Add remaining ingredients and fold in to incorporate. Serve immediately with chips.


Permalink| Comments

Lava Cantina's Alligator Tacos http://www.wbrz.com/news/lava-cantina-s-alligator-tacos/ http://www.wbrz.com/news/lava-cantina-s-alligator-tacos/ Recipes Wed, 11 Jun 2014 7:44:44 AM Hunter Robinson Lava Cantina's Alligator Tacos

BATON ROUGE - 2une In's June Chef of the Month is Lava Cantina. J.P. Lockhart joined us in the 2une In kitchen Wednesday morning to whip up some alligator tacos.

Recipe: Alligator Marinade

1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed lime juice
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp black pepper

Peach Pico de Gallo

1 4 oz cup diced peaches in juice
2 cups diced tomatoes
2 TBS diced jalapenos
1/2 cup diced white onions
1 TBS chopped cilantro
2 tsp salt
1 TBS fresh squeezed lime juice

Mix all ingredients together in a mixing bowl.

Gringo Bandito Mayo

1 cup mayo
1/2 cup Gringo Bandito hot sauce
1 small lime (juiced)

Marinate 6 ounces of alligator tail meat for 4 hours. Saute alligator for 7-8 minutes in the marinade, or until you see the pieces firm up.
Stuff each taco tortilla with 2 oz gator, 1/2 oz shredded lettuce, 1/2 oz cheddar cheese, 1/2 oz peach pico de gallo. Top with Gringo Bandito mayo and serve immediately.

2une In next Wednesday for another delicious recipe from Lava Cantina.


Permalink| Comments

Mestizo's sweet potato pancakes for brunch http://www.wbrz.com/news/mestizo-s-sweet-potato-pancakes-for-brunch/ http://www.wbrz.com/news/mestizo-s-sweet-potato-pancakes-for-brunch/ Recipes Fri, 6 Jun 2014 4:30:47 PM Mestizo's sweet potato pancakes for brunch

BATON ROUGE - Mestizo's Restaurant came by the studio today to demonstrate how to prepare delicious sweet potato pancakes topped with pulled pork and tomatillo sauce.

The pork-topped pancakes are just one of many new brunch items off of Mestizo's brunch menu available every Sunday, starting this weekend, from 11 a.m. to 3 p.m.

Sweet Potato Pancakes Recipe:

-2 cups of Bruce's Sweet Potato Pancake Mix
-1 cup of milk
-2 eggs
-hint of vanilla extract

To complete the dish, place pulled pork on top of one of the pancakes and place another on top to make something of a pulled pork pancake sandwich. Spoon over tomatillo sauce and drizzle with a bit of honey.

The finished product will be available this weekend along with an array of brunch options including breakfast tacos with chorizo and scrambled eggs, quinoa with grilled chicken breast and sunny-side up eggs, and an assortment of omelets.

Permalink| Comments

Soft-shell crab is back http://www.wbrz.com/news/soft-shell-crab-is-back/ http://www.wbrz.com/news/soft-shell-crab-is-back/ Recipes Wed, 4 Jun 2014 3:01:51 PM Zach Correa Soft-shell crab is back

BATON ROUGE - Dishes featuring soft-shell crab will be the highlight at Galatoire's Bistro this weekend.

Kelley McCann, executive chef at Galatoire's, said it's one of the restaurant's favorite times of the year. The soft-shell crab season usually peaks between March and June.

In the News 2 Kitchen, McCann sauteed a soft-shell crab over squash and zucchini and topped it with a red pepper coulis and Louisiana crawfish tails.


Permalink| Comments

New York strip with carrot puree http://www.wbrz.com/news/new-york-strip-with-carrot-puree/ http://www.wbrz.com/news/new-york-strip-with-carrot-puree/ Recipes Wed, 28 May 2014 3:16:09 PM Zach Correa New York strip with carrot puree

BATON ROUGE - A chef at Galatoire's paired a carrot puree with a prime new york strip for a cooking event New York City.

Chef Kelley McCann said Galatoire's is offering a prime new york strip with roasted carrot puree as a part of their James Beard tasting menu. It's part of an event for the James Beard Foundation, which aims to educate people about American cuisine.

Recipe for Prime New York Strip with Roasted Carrot Puree, Cabernet Sauvignon and Bone Marrow Demi-glace:

- four 6 oz. Prime new york strips
- salt and pepper
- 5 lbs. of peeled and chopped carrots.
- 2 cups of heavy cream
- 1/4 lbs. of salted butter
- 2 cups of diced bone marrow
- 1 qt. of veal or beef demi-glace
- 2 cups of cabernet sauvignon wine
- 2 shallots diced
- 2 bay leaves
- 1 tbsp. of black peppercorns
- 1 sprig of thyme
- 1/8 lbs. of butter

1. Fill a medium pot with salted water and bring to a boil. Once boiling, add in carrots and allow to soften. Strain carrots from water and place into a food processor. Heat cream and butter to a simmer. Then, slowly add to carrots in the food processor until mixture begins to loosen. Season with salt and pepper.

2. In a medium pot, add in shallots, peppercorns, bay leaves and red wine. Reduce by half. Once reduced, add in demi and simmer for 20 minutes. After 20 minutes, pour through a fine mesh strainer. Then, place back in pot. Add in marrow and simmer for 10 minutes. Some marrow will dissolve, but bigger pieces will stay intact.

3. Season new york strip with salt and pepper. Grill steaks to your preferred temperature and allow to rest for three to four minutes before plating. Evenly distribute carrot puree on four plates. Add steak to plate then top with demi.


Permalink| Comments

Capital City Grill's Shrimp and Grits http://www.wbrz.com/news/capital-city-grill-s-shrimp-and-grits/ http://www.wbrz.com/news/capital-city-grill-s-shrimp-and-grits/ Recipes Wed, 28 May 2014 5:19:07 AM Hunter Robinson Capital City Grill's Shrimp and Grits

Chef Y'Zell Williamson from Capital City Grill in downtown Baton Rouge was back in the 2une In kitchen Wednesday for his final appearance as our 2une In Chef of the Month.

He went out with a bang, whipping up some delicious Shrimp and Grits:

Chicken Stock or water 4 cups
Heavy Cream 4 cups
Salt 1/2 Tbsp
White Pepper 1/2 Tbsp
Granulated Garlic 3/4 Tbsp
Parmesan Cheese 1 cup
Tasso Gravy:
Make a blonde roux
Heavy Cream 1 cup
Salt 1 tsp
black pepper 1 tsp
Cayenne pepper 1/2 tsp
Granulated Garlic 1 tbs
Diced Onions
Diced Celery
Tasso 1/4 of pack
combine in pot or skillet and constantly stir

Check out the video to see how it's done, and be sure to 2une In next month for recipes from our June Chef of the Month, Lava Cantina.


Permalink| Comments

Braised rabbit with white wine sauce http://www.wbrz.com/news/braised-rabbit-with-white-wine-sauce/ http://www.wbrz.com/news/braised-rabbit-with-white-wine-sauce/ Recipes Wed, 21 May 2014 3:08:48 PM Zach Correa Braised rabbit with white wine sauce

BATON ROUGE - Chef Kelley McCann from Galatoire's dished out a recipe for braised rabbit.

Chef McCann's version of braised rabbit is served with a mushroom white wine sauce, braised greens and heirloom tomatoes.

Recipe for Braised Rabbit:

- 2 portabella mushrooms (cleaned and sliced)
- 2 cups of sliced button mushrooms
- 1 cup of diced red bell pepper
- 1 cup of diced red onion
- 4 oz. of white wine
- 6 cups of chopped greens
- 1 tbsp. of chopped garlic

- 8 rabbit leg quarters
- 1 chopped onion
- 2 chopped stalks of celery
- 1 chopped carrot
- 2 bay leaves
- 2 cloves of garlic
- 1 tbsp. of black peppercorns
- 1 sprig of thyme
- white wine
- chicken stock

In a medium pot, sweat out vegetables until translucent, then add peppercorns and bay leaves.
Deglaze pot with white wine and allow alcohol to cook out.
Add rabbit legs and cover with stock.
Allow rabbit to simmer for 50 minutes or until tender.

In a medium pan, sweat out 1 oz. of garlic, then add greens and stock.
Allow to simmer and break down fibers in greens.
Once ready to serve, add in heirloom tomatoes.

Add a small amount of oil to another medium pan.
Sweat out red onions and bell peppers until translucent.
Cook down mushrooms and add remaining garlic.
Deglaze pan with white wine.
Add cream allowing to reduce slightly until sauce thickens.
Add in green onions when ready to serve.

Distribute greens and tomatoes evenly amongst 4 plates.
Top with two rabbit legs.
Smother in cream sauce and enjoy.


Permalink| Comments

Capital City Grill's St. John's Pasta http://www.wbrz.com/news/capital-city-grill-s-st-john-s-pasta/ http://www.wbrz.com/news/capital-city-grill-s-st-john-s-pasta/ Recipes Wed, 21 May 2014 6:11:41 AM Hunter Robinson Capital City Grill's St. John's Pasta

BATON ROUGE - Our May Chef of the Month is Capital City Grill in downtown Baton Rouge. Chef Y'zell Williamson was back in the 2une In kitchen Wednesday to whip up some St. John's Pasta.


1.5 cups of penne pasta
6 oz of Heavy Cream
1 Tblsp grated parmesean
Julienne style red, yellow and green bell peppers
1 tsp minced garlic
1 tsp dice purple onion
2.5 oz Andouillie Sausage
1 chicken breast
seasoning to taste

Check out the video to see how it's done, and 2une In next week for another delicious dish from Capital City Grill!

Permalink| Comments

Free cheesecake for Armed Forces Day http://www.wbrz.com/news/free-cheesecake-for-armed-forces-day/ http://www.wbrz.com/news/free-cheesecake-for-armed-forces-day/ Recipes Wed, 14 May 2014 2:49:57 PM Zach Correa Free cheesecake for Armed Forces Day

BATON ROUGE - A local restaurant has a deal for military members this weekend.

To celebrate Armed Forces Day on Saturday, Lava Cantina is offering free cheesecake to all military members who have a valid I.D. For more information, please click here.

Moe Sanchez, the executive chef at Lava Cantina, dished out his recipe for "Dr. Feelgood's Cheesecake."

Recipe for "Dr. Feelgood's Cheesecake:

- Sopapilla dough 2 sheets
- Cream cheese, softened 1 pound
- Sugar, granulated 1 1/2 cup
- Vanilla extract 1 1/2 tsp
- Butter, softened 1/4 pound


- Spray pan with cooking spray
- Place 1 sheet of dough into bottom of pan
- In a separate bowl mix cream cheese, half of the sugar, and vanilla until smooth
- Spread over top of dough
- Place second sheet of dough over top of cream cheese mixture
- Melt butter and pour over top layer of dough
- Mix remaining sugar and cinnamon together
- Sprinkle cinnamon sugar mixture generously over top
- Bake at 350 degrees for 30 minutes or until bubbly and bottom crust slightly brown.


Permalink| Comments

Capital City Grill's Stuffed Strawberry French Toast http://www.wbrz.com/news/capital-city-grill-s-stuffed-strawberry-french-toast/ http://www.wbrz.com/news/capital-city-grill-s-stuffed-strawberry-french-toast/ Recipes Wed, 14 May 2014 5:16:28 AM Hunter Robinson Capital City Grill's Stuffed Strawberry French Toast

BATON ROUGE - Our May Chef of the Month, Y'zell Williamson with Capitol City Grill was back in the 2une In kitchen Wednesday to whip up some Stuffed Strawberry French Toast.


Strawberry Stuffing: 2lbs cream cheese, 1 cup of powder sugar, 1 Tbs Vanilla,1 Cup sliced strawberries

Egg wash is 6 eggs, 1 teaspoon cinnamon and nutmeg cup of milk and mix


Check out the video to see how it's done, and 2une In next Wednesday for another recipe from Capital City Grill.

Permalink| Comments

Chef dishes out Rock N' Guac http://www.wbrz.com/news/chef-dishes-out-rock-n-guac/ http://www.wbrz.com/news/chef-dishes-out-rock-n-guac/ Recipes Wed, 7 May 2014 2:58:33 PM Zach Correa Chef dishes out Rock N' Guac

BATON ROUGE - The Executive Chef at Lava Cantina dished out his recipe for guacamole.

Chef Moe Sanchez calls his version of the dip "Rock N' Guac." This guacamole is served at Lava Cantina which is located in Perkins Rowe.

Ingredients for "Rock N' Guac:"

- 2 avocadoes
- 1 tbsp of diced red onion
- 1 tbsp of diced roma tomato
- 1 tbsp of lime juice
- 1 tbsp of cilantro
- 1 tbsp of kosher salt
- 1 tbsp of jalapeno

For more about information about Lava Cantina, click here.


Permalink| Comments