WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2014, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Fri, 28 Nov 2014 04:11:12 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Baton Rouge walks for St. Jude http://www.wbrz.com/news/baton-rouge-walks-for-st-jude/ http://www.wbrz.com/news/baton-rouge-walks-for-st-jude/ Recipes Fri, 21 Nov 2014 6:01:33 AM Hunter Robinson Baton Rouge walks for St. Jude

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

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

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

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

 


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

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

Ingredients for Crab Ravigote:

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

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

 


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

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

Ingredients for the Tender Medallions:

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

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

Ingredients for Vegetable Medley:

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

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

Ingredients for brussel sprouts w/ bacon and onions:

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

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

Ingredients for the glaze

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

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

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

 


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

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

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

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

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

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

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

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

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

Watch the video for more information.

 


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

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

Fried Chicken:

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

Mix all ingredients in a container and whisk together.

1 Chicken Wing Whole
2 Chicken Legs

2 cups Louisiana Chicken Batter

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

Waffles

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

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

Vanilla Butter Maple Syrup

1 Cup diced butter
2 cups maple syrup
1 dash vanilla

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

Bacon Pecan Butter

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

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

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


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

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

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

Jay D's Barbeque Chicken Pizza

Ingredients

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

Procedures

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

Ducote says you can find his delicious Cajun barbeque sauce on the shelves at your favorite local grocer, and if you want more recipes and coverage of Baton Rouge's foodie scene, check out Ducote's Bite and Booze blog.

 


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Hot Tails: Oyster Rockefeller Burger http://www.wbrz.com/news/hot-tails-oyster-rockefeller-burger/ http://www.wbrz.com/news/hot-tails-oyster-rockefeller-burger/ Recipes Wed, 29 Oct 2014 5:01:33 AM Hunter Robinson Hot Tails: Oyster Rockefeller Burger

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

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

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

 

 

 


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Mestizo Restaurant: Mole Verde sauce http://www.wbrz.com/news/mestizo-restaurant-mole-verde-sauce/ http://www.wbrz.com/news/mestizo-restaurant-mole-verde-sauce/ Recipes Tue, 28 Oct 2014 3:02:18 PM Caroline McDougall & Brock Sues Mestizo Restaurant: Mole Verde sauce

BATON ROUGE - Jim Urdiales, owner of local restaurant Mestizo, visited the kitchen on News 2 at 4 p.m. to show us how to make a Mexican scallop dish smothered in a green savory sauce.

Mole sauce is a culinary tradition that runs deep in Mexico and Jim's spin takes advantage of lush herbs to produce an end product that is very clean and refreshing to the palate. Urdiales says the mole verde recipe he prepared on the show pairs well with seafood or chicken. On today's show, he went "surf" instead of "turf" and demonstrated how to create a sauce that is excellent when served with freshly caught scallops or shrimp.

While there are many types of this particular sauce, chili peppers are the key element upon which the whole mole hinges. The serrano pepper is used to provide just the right amount of heat and spice to cut through the tomatillo base and compliment the cilantro and parsley. The sauce is beautiful, easy and fresh. You can make it yourself with the following recipe:

Mestizo Restaurant: Mole Verde sauce

Ingredients

*10 medium tomatillos, cut in half and roasted
*1 cup of almonds, roasted
*1 small white onion, cut in half
*2 garlic cloves, roasted
*1 serrano pepper, roasted
*1 cup of cilantro
*1/2 cup of parsley
*1/2 cup of olive oil
*2 cups of chicken stock or water

Procedures

Urdiales recommended roasting all items on a cooking sheet with olive oil and or cooking spray in oven on 350 for 20 minutes until fully charred or blackened. Add chicken stock to the blender and then add all roasted items. Simmer on stove in light oil for about 20 minutes.

While roasted almonds contribute greatly to add a rich, nutty tone to the sauce, Urdiales advises everyone to be aware of food allergies when dining out or cooking at home. All mole sauces have a nut component in them so they will never be good for someone with a allergies to nuts.

As always, Jim has something planned at the restaurant in the near future, and this time it's a "Katy Perry" themed Halloween Night at Mestizo. It sounds like a bit of light hearted fun in Baton Rouge as the restaurant will be playing Katy Perry tunes with free corn dogs for the kids from 5 p.m. to close. Kids like both of those things. Of course, the usual fresh and innovative Mestizo cuisine will be made to order from the kitchen for the parents. To take a gander at the Mestizo menu, check out their website at mestizorestaurant.com.


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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

Ingredients

*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

Procedures

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

Ingredients

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

Procedures

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.

Ingredients:

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.

Spillway:
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

 

Directions:

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
Eggs
Water

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.

Tarter:

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

Spillway:

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

Ingredients

*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

Procedures

 

  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:

NOLA BBQ SHRIMP

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)

"WEIRD" BREAD

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

Ingredients

  • 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
Procedures
  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

Ingredients

  • 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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