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, 31 Jul 2014 17:07:56 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Seared New York Strip with braised kale http://www.wbrz.com/news/seared-new-york-strip-with-braised-kale/ http://www.wbrz.com/news/seared-new-york-strip-with-braised-kale/ Recipes Wed, 30 Jul 2014 3:21:42 PM Amanda Stevenson Seared New York Strip with braised kale

BATON ROUGE - Galatoire's Bistro Executive Chef Kelley McCann visited the kitchen on this afternoon's News 2 at 4 to create a dish of seared New York strip over braised kale that is as palatable as it is pretty.

The chef starts with a seared NY Strip and then gets to preparing the kale which he says has a great flavor, color and texture.

He finishes the dish with a pepper jelly and demi-glace. Here's the recipe:

Seared New York Strip with Pepper Jelly Demi over Braised Kale

  • 4 8 oz. New York strip
  • 1 red bell pepper
  • 2 green bell pepper
  • 1/2 red onion
  • 2 T. minced garlic
  • 2 cups water
  • 1 1/2 cup white balsamic vinegar
  • 2 cups sugar
  • 2 T. crushed red pepper
  • 2 1/2 T. pectin
  • 2 cups demi
  • 4 cups chopped kale
  • 1 T. garlic
  • 1/2 cup chicken stock
In a small pot, sweat out all of the vegetables then add water, vinegar, sugar and pectin. Simmer for five minutes then add demi. Simmer for another 10 minutes and season with salts and pepper.
In a small saute pan, start to saute the kale in some oil for two minutes. Add garlic and stock then allow to cook down until almost all of the stock has cooked out. Season with salt and pepper.

In a large saute pan, add small amount of oil and put on medium high heat. Season steaks with salt and pepper then sear in pan for four minutes on each side. Finish in the oven for preferred temperature. On four plates, place some kale down then top with steaks and sauce.

     


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    Taste of BR in a salad dressing http://www.wbrz.com/news/taste-of-br-in-a-salad-dressing/ http://www.wbrz.com/news/taste-of-br-in-a-salad-dressing/ Recipes Tue, 29 Jul 2014 3:13:18 PM Zach Correa Taste of BR in a salad dressing

    BATON ROUGE - Local food experts dished out an easy recipe for a salad, loaded with bacon.

    Jay Ducote from biteandbooze.com and Marshall Thompson from Hanley's Foods were promoting the "Month of Salads" on the website.

    Both Ducote and Thompson recommended using Hanley's "Sensation" dressing for salads, which was originally made in Baton Rouge over two decades ago.

    For the salad, Ducote and Thompson used these ingredients: spinach, cucumber, red onions, blue cheese, stuffed green olives, avocados, pepper jack cheese and bacon.

     


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    Honoring Bella Bowman's memory at Restaurant IPO http://www.wbrz.com/news/honoring-bella-bowman-s-memory-at-restaurant-ipo/ http://www.wbrz.com/news/honoring-bella-bowman-s-memory-at-restaurant-ipo/ Recipes Thu, 24 Jul 2014 6:08:53 AM Hunter Robinson Honoring Bella Bowman's memory at Restaurant IPO

    BATON ROUGE - You can honor a brave little girl's memory on Thursday, August 31st from 7:00-10:00 p.m. at Charcuterie, Pâtés & Rosés.

    7-year-old Bella Bowman was diagnosed with ependymoma brain tumor in January 2011. After a long and courageous battle, she passed away in December of that year. The Bella Bowman Foundation was founded in her memory and now strives to support research initiatives for pediatric brain cancer, fund continuous education and offer assistance with care.

    Proceeds from Charcuterie, Pâtés & Rosés will benefit the Bella Bowman Foundation. Bella's mom, Kim Bowman, says the family is grateful for all of the support they received during her battle.

    "We just want to give back all the comfort and care we were provided while we were going through that journey," she explains. "We have a lot of research going on right now to help these kids that are diagnosed survived."

    Charcuterie, Pâtés & Rosés will be at Restaurant IPO. Chef Scott Varnadoe joined us in the 2une In Kitchen this morning to whip up some Duck Poppers .

    Watch the video to see how it's done and for more information on Charcuterie, Pâtés & Rosés. Visit the Bella Bowman Foundation website for tickets to the event.


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    Couyon's Baby Back Ribs and Pulled Pork http://www.wbrz.com/news/couyon-s-baby-back-ribs-and-pulled-pork/ http://www.wbrz.com/news/couyon-s-baby-back-ribs-and-pulled-pork/ Recipes Wed, 23 Jul 2014 7:48:34 AM Hunter Robinson Couyon's Baby Back Ribs and Pulled Pork

    PORT ALLEN - The BBQ boys Paul and Michael Mladenka from Couyon's Cajun BBQ in Port Allen were back in the 2une In Kitchen this morning for another appearance as our Chef of the Month.

    On today's menu: Baby Back Ribs, BBQ Pulled Pork, Stuffed Potatoes and more. Be sure to check out the video for more.

    Here's the recipes for some of today's dishes:

    Pulled Pork

    1. Wash raw pork shoulder well with cold water.
    2. Apply generous amount of Couyon's Premium Dry Rub or a Homemade Dry Rub.
    3. Cook on smoker uncovered at 225 degrees for 13 hours. (cook in pan to catch juices) - Smoke with Louisiana Pecan

    Baby Back or Spare Ribs

    1. Wash rack of ribs well with cold water.
    2. Apply generous amount of Couyon's Premium Dry Rub or a Homemade Dry Rub.
    3. Cook on smoker uncovered at 285 degrees for 2 - 2.5 hours. - Smoke with Louisiana Pecan

    2une In next Wednesday for one more delicious segment with Couyon's Cajun BBQ.


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    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

     


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    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.

    Ingredients:

    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

     

    Recipe:

    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.


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    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
    Ingredients:
    - 2 Loaves Stale Bread
    - 1 lb of unsalted butter
    - 1 3/4 lbs of brown sugar
    - Cinnamon
    Recipe:
    - 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


    Custard:
    - 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
    Recipe:
    - 1lbs of powdered sugar
    - 3 eggs
    - 1/2 lbs of unsalted butter
    - 1/2 cups of Jack Daniels
    - Mixing Bowl
    - Submersion Blender
    Ingredients
    - 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


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    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.


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    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.

    Ingredients

    • 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
    Preparation
    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. 

     

     


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    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.

    Ingredients:

    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

     Recipe:

    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.


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    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.

    Recipe:

    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.

     


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    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
    OR
    -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

     


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    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.

     

     


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    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.

    Recipe-

    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.

     


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    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.

     


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    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.


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    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.

     


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    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.

     


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    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:

    Ingredients:
    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.

     


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    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.

     


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