WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2015, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Tue, 1 Dec 2015 16:12:40 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Chef of the Month: Ruffino's Sous Vide Turkey http://www.wbrz.com/news/chef-of-the-month-ruffino-s-sous-vide-turkey/ http://www.wbrz.com/news/chef-of-the-month-ruffino-s-sous-vide-turkey/ Recipes Wed, 18 Nov 2015 8:50:54 AM WBRZ Staff Chef of the Month: Ruffino's Sous Vide Turkey

BATON ROUGE- Thanksgiving is right around the corner and Chef Jeremy Langlois from Ruffino's was back in the 2une In kitchen on Wednesday, whipping up the perfect dish for holidays. Sous Vide Turkey puts a unique spin on the regular turkey dish. Check out the recipe below and don't forget to watch 2une In next Wednesday to see what Chef Jeremy's preparing.

Sous Vide Turkey

14 pound turkey
1 1/2 gallon water
1 1/2 cups salt
1 cup light brown sugar
1 head of garlic, skin removed and cloves smashed
2 tablespoon fresh thyme
sea salt and fresh ground black pepper to taste
2 sticks of butter cut into parts
2 tablespoon olive oil

1. Remove the giblets from the skin where the neck was and remove the neck from the cavity of the turkey.
2. Rinse the turkey with cold water and pat dry.
3. Cut the wish bone out from the top of the breast.
4. Remove the wings and set aside. Remove the leg and thigh quarter from the carcass and set aside. Cut the breast away by cutting down each side of the breast bone and set aside.
5. Whisk the water, salt and sugar together until dissolved.
6. Place the turkey pieces in the brine and refrigerate overnight.
7. Remove the turkey from the brine and pat dry.
8. Season the turkey on all sides with salt and pepper.
9. Place each piece of turkey in its own vacuum bag and add garlic, thyme and butter to the bag.
10. Vacuum on the highest setting.
11. Preheat your water to 160 degrees F.
12. Place the bags in the water bath and cook the breast and wings for 2 hours, the leg and thigh portions for 6 hours.
13. Place a non-stick skillet over medium high heat.
14. Add the olive oil and sear the turkey, skin side down, until the skin is brown and crispy. Turn the turkey to brown on all sides.
15. Keep warm until ready to slice.


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Chef of the Month: Ruffino's Crab Cake with Mango Remoulade http://www.wbrz.com/news/chef-of-the-month-ruffino-s-crab-cake-with-mango-remoulade/ http://www.wbrz.com/news/chef-of-the-month-ruffino-s-crab-cake-with-mango-remoulade/ Recipes Wed, 11 Nov 2015 9:07:21 AM Joe Hagan Chef of the Month: Ruffino's Crab Cake with Mango Remoulade

BATON ROUGE- Ruffino's is a go-to restaurant for great seafood in Baton Rouge. They're also our Chef of the Month for November. This morning on 2une In, Chef Jeremy Langlois stopped by the studio to show News 2's John Pastorek and Kylie Dixon how to make some delicious Crab Cakes with Mango Remoulade.

Crab Cakes with Mango Remoulade (8)

Ingredients (Crab cakes):

1 lb jumbo lump crab  
6 large shrimp
1/4 cup heavy cream  
1/2 cup diced red onion  
1/2 cup diced red bell pepper
1/2 cup sliced green onions  1
1/2 cup mayo  
1 egg  
2 tbsp. creole mustard  
1 cup panko bread crumbs  
Salt and pepper to taste   
2 oz. olive oil

Ingredients (Remoulade Sauce):

2 cups Mayo  
1/2 sup Creole Mustard  
1/4 cup lemon juice  
1/4 cup diced red onion  
1/4 cup diced red bell pepper  
1/2 cup diced mango


1. Preheat oven to 350 degrees.
2. In a food processor puree shrimp with heavy cream, set aside.   
3. In a mixing bowl, combine crab, onion, bell pepper, green onion, mayo, egg, mustard, and   pureed shrimp.
4. Season with salt and pepper.
5. Gently fold bread crumbs into 4oz. crab cakes.
6. In a saute pan, heat oil over medium high heat oil.
7. Dust crab cake with panko bread crumbs and saute on each side, then bake in oven for 10 minutes.
8. Combine all sauce ingredients in a bowl, season with salt and pepper

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Mestizo Restaurant's chili rellenos with poblano peppers http://www.wbrz.com/news/mestizo-restaurant-s-chili-rellenos-with-poblano-peppers/ http://www.wbrz.com/news/mestizo-restaurant-s-chili-rellenos-with-poblano-peppers/ Recipes Wed, 28 Oct 2015 5:44:00 PM Mestizo Restaurant's chili rellenos with poblano peppers

BATON ROUGE - Jim from Mestizo Restaurant joins us to cook chili rellenos with poblano peppers.

Full recipe:


Chili Rellenos with Poblano peppers.

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded,
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.

Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.

Arrange the chiles on a serving platter, spoon the sauce on top and serve.

To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

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Chef of the Month: Newk's Eatery's Pasta Salad http://www.wbrz.com/news/chef-of-the-month-newk-s-eatery-s-pasta-salad/ http://www.wbrz.com/news/chef-of-the-month-newk-s-eatery-s-pasta-salad/ Recipes Wed, 28 Oct 2015 8:21:42 AM Joe Hagan Chef of the Month: Newk's Eatery's Pasta Salad

BATON ROUGE- Newk's Eatery stopped by 2une In on Wednesday for their final chef of the month segment...and they did not disappoint. Chef Elizabeth Schwandt whipped up a delicious pasta salad that is guaranteed to be a hit at any family picnic. Check out the recipe below and be sure to watch next Wednesday to see who our November chef of the month will be.

Newk's Pasta Salad
1 lb. Rotini Pasta
2/3 cup Snow Peas
1/3 cup Red Bell Peppers, diced
1/3 cup Yellow Bell Peppers, diced
Close to 1/4 cup or 2 tbsp. and 2 tsp. Red Onions, diced
1/3 cup Carrots, shredded Close to 2/3 cup or 7 tbsp. and 3 tsp. Water Chestnuts, diced and drained  

Dressing Mix:  
1/3 cup Red Wine Vinegar
1 tbsp. and 1 tsp. Lemon Juice
2/3 cup Olive Oil
1 tbsp. Italian Seasoning  

1. Put snow peas into boiling water and let boil for 40 seconds. Take strainer with snow peas out and place into an ice bath to shock. Set snow peas aside.
2. Then add dry rotini pasta. Let boil until tender, about 8 minutes.  
3. Take pasta out and submerge into ice bath. Stir pasta inside of the ice bath to ensure all pasta gets shocked and stops cooking.   
4. Drain pasta and put into a large mixing bowl. Combine and mix well with snow peas.
5. In a separate large mixing bowl, combine and mix thoroughly the red and yellow bell peppers, red onions, carrots, water chestnuts, red wine vinegar, lemon juice, olive oil and Italian seasoning.  
6. Combine pasta and dressing mix, and then gently toss. Mix thoroughly. 

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FINAL: Tigers Beat Gators 35-28 http://www.wbrz.com/news/final-tigers-beat-gators-35-28/ http://www.wbrz.com/news/final-tigers-beat-gators-35-28/ Recipes Sat, 17 Oct 2015 5:56:05 PM WBRZ Sports 2 FINAL: Tigers Beat Gators 35-28

For the first time this season the LSU Tigers were held scoreless in a first quarter. The Gators adding points to the scoreboard early in tonight’s game.

Less than four minutes into the game, Florida quarterback Treon Harris connected with tight end Jake McGee to get the Gator’s in the end zone first.

The Tiger’s tied the game in the second quarter. Star running back Leonard Fournette in the quarterback position, driving into the end zone.

The Tigers, making up for the scoreless first quarter, with two more scoring drives in the second.

Quarterback Brandon Harris and wide receiver Malachi Dupre adding six, ending a nine play, 67 yard drive.

Later in the second, Harris with a big pass to Dupre, getting the Tigers into the red zone. Followed by Leonard Fournette adding his second touchdown of the night.

That drive, answered by the Florida offense. The Gators immediately adding seven points.

With less than 30 seconds left in the half, under pressure, Brandon Harris with an out of the pocket deep pass to Malachi Dupre. Dupre added his second touchdown of the night, to the scoreboard.

In the third quarter, both the Tiger’s offense and special teams struggled. The Gators scored in their first possession of the second half, while the Tiger’s offense failed to convert on four third downs. The final punt of the quart, returned by Florida to tie the score 28-28.

In the fourth, on fourth down, the Tiger’s turned to trickery. A field goal fake, sent Florida defenders scurrying to stop LSU’s Trent Domingue. Domingue on an outside route, rushing around the Florida defense, and breaking the tie.

Tigers lead the remainder of the fourth quarter 35 to 28, the final score tonight in Death Valley.



WBRZ Sports 2 will have all the highlights from tonight’s game, along with reaction from the teams, on WBRZ.com and tonight on WBRZ News2 at 10.



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Chef of the Month: Newk's Eatery BBQ Chicken Pizza http://www.wbrz.com/news/chef-of-the-month-newk-s-eatery-bbq-chicken-pizza/ http://www.wbrz.com/news/chef-of-the-month-newk-s-eatery-bbq-chicken-pizza/ Recipes Wed, 14 Oct 2015 8:10:52 AM Joe Hagan Chef of the Month: Newk's Eatery BBQ Chicken Pizza

BATON ROUGE- Our chef of the month from Newk's Eatery was back in the 2une In kitchen on Wednesday whipping up an italian classic. The BBQ chicken pizza is a versatile meal that can be made for a fancy date night or just because you're tired of eating frozen TV dinners.

Check out the recipe below and make sure to check out 2une In every Wednesday this month to see what Newk's is cooking!


10-inch dough  
¼ cup BBQ sauce  
½-1 cup Mozzarella cheese
Shredded 1 Roma tomato
Sliced 4 oz. chicken
Sliced 1/8 cup red onion, diced
Cilantro, chopped


Cook the pizza at 450° for about 8-11 minutes until crust is golden brown and cheese is melted.

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Mestizo's Restaurant: Halloween Guacamole http://www.wbrz.com/news/mestizo-s-restaurant-halloween-guacamole/ http://www.wbrz.com/news/mestizo-s-restaurant-halloween-guacamole/ Recipes Wed, 7 Oct 2015 12:27:04 PM Brock Sues Mestizo's Restaurant: Halloween Guacamole

BATON ROUGE - Jim from Mestizo's Restaurant visited the News 2 at 4 and brought us a fun Halloween take on preparing guacamole that emphasizes family fun.

For the recipe, you'll need:

10 ripe Hass Avocados
1 cup of chopped onions
1 cup of chopped tomatoes
1 Tb of salt
1Tb of Black pepper
1 Tb of white pepper
1 Tb of granulated garlic
1/2 cup of Italian dressing

Check out the attached video for instructions on how to get the kids involved in making this delicious recipe. You can learn more about Mestizo's restaurant and view their menu on their website.

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Chef of the Month: Newk's Eatery Tippah County Caviar http://www.wbrz.com/news/chef-of-the-month-newk-s-eatery-tippah-county-caviar/ http://www.wbrz.com/news/chef-of-the-month-newk-s-eatery-tippah-county-caviar/ Recipes Wed, 7 Oct 2015 8:22:14 AM Joe Hagan Chef of the Month: Newk's Eatery Tippah County Caviar

BATON ROUGE- A new month means a new chef of the month! Newk's Eatery was in the 2une In kitchen on Wednesday, starting October off with a bang by whipping up their delicious Tippah County Caviar. Check out the recipe below and be sure to 2une In next week to see what they're making.

Dry Mix:
- 4-5 cans of black-eyed peas, rinsed and drained, or 4-5 cups of black-eyed peas soaked overnight
- 1 cup pimentos
- 1 medium diced yellow bell pepper
- 1 bunch green onions, chopped
- 4-5 fresh jalapeno peppers, diced with seeds removed

Wet Mix:
- 1 cup canola oil
- 1 cup red wine vinegar
- Pinch of garlic powder
- Pinch of seasoning salt
- Pinch of salt
- Pinch of black pepper
- 1 tbsp. of your favorite store-bought hot sauce

In a large bowl, combine the dry mix ingredients. In a separate bowl, combine the wet mix ingredients for the dressing and whisk well. Once mixed, add the dressing to the dry mix and stir to blend the ingredients thoroughly. Serve chilled and enjoy!

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Galatoire's Bistro: Pan-seared grouper http://www.wbrz.com/news/galatoire-s-bistro-pan-seared-grouper/ http://www.wbrz.com/news/galatoire-s-bistro-pan-seared-grouper/ Recipes Wed, 30 Sep 2015 4:44:02 PM Brock Sues Galatoire's Bistro: Pan-seared grouper

BATON ROUGE - The bastion of bass, the colossus of trout, the king of crabs, the Executive Chef of Galatoire's Bistro Kelley McCann visited News 2 at 4 Wednesday evening to bring us a recipe he has honed to perfection for pan-searing grouper.


4 (4- to 6-oz.) fresh grouper fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon minced shallot
1 teaspoon fresh lemon juice

Kelley points out that this entreé would be excellent when paired with a cheesy hashbrown recipe prepared in a skillet.


1. Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
2. Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven.
3. Bake at 425° for 4 to 5 minutes or until fish is opaque. Remove skillet from oven, and place fish, seared side up, on a platter.
4. Wipe skillet clean. Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown. Pour butter into a small bowl. Whisk in vinegar, shallot, and lemon juice. Season with salt and pepper.

Chef McCann says searing is best for nearly any type of fish, but it is easiest to pull off with firm fillets that are at least 1 1/2 inches thick. Look for grouper, halibut, sea bass and striped bass to find fillets that are just right for working on your searing technique.

The chef says it is vitally important to make sure the pan is hot before adding the fish. Press very lightly with a spatula while cooking to ensure even searing.

To learn more about Galatoire's Bistro and to have a gander at their menu, be sure to drop by their website for the latest info on the Perkins Road eatery.

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Chef of the Month: Chef Don Bergeron Enterprises' Tropical Shrimp Salsa http://www.wbrz.com/news/chef-of-the-month-chef-don-bergeron-enterprises-tropical-shrimp-salsa/ http://www.wbrz.com/news/chef-of-the-month-chef-don-bergeron-enterprises-tropical-shrimp-salsa/ Recipes Wed, 23 Sep 2015 8:45:50 AM Joe Hagan Chef of the Month: Chef Don Bergeron Enterprises' Tropical Shrimp Salsa

BATON ROUGE- Fall has officially arrived and Chef Don Bergeron was back in the 2une In kitchen Wednesday morning with a dish that's perfect for the cooler temperatures.

Chef Bergeron showed us how to cook some Tropical Shrimp Salsa, a tasty appetizer that is perfect for any tailgate. If you're planning on bringing some to the next game make sure you make a lot...because it's going to go quick!

Check out the recipe below and make sure you 2une In next week to see what else Chef Bergeron has in store.

Tropical Shrimp Salsa

1 cup fresh mango, finely diced
1 cup fresh pineapple, finely diced
1 cup fresh papaya, finely diced
Zest of one lime
juice of one lime
juice of one orange
¼ cup cilantro, finely chopped
½ cup purple onion, finely diced
¼ cup jalapenos, finely diced
5 ounce Rotel tomatoes, drained
salt and pepper
pinch of sugar
2 pounds cooked shrimp

Mix all ingredients well except shrimp. Let sit two hours to overnight. Add in cooked shrimp just before serving. Taste and adjust seasonings if necessary. Serve with tortilla chips.
Note: Shrimp will get soft overnight because of citrus so don't put shrimp into salsa until serving time.



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Chef of the Month: Chef Don Bergeron Enterprises' Lump Crab Grilled Cheese Sandwiches http://www.wbrz.com/news/chef-of-the-month-chef-don-bergeron-enterprises-lump-crab-grilled-cheese-sandwiches/ http://www.wbrz.com/news/chef-of-the-month-chef-don-bergeron-enterprises-lump-crab-grilled-cheese-sandwiches/ Recipes Fri, 18 Sep 2015 2:21:55 AM Joe Hagan Chef of the Month: Chef Don Bergeron Enterprises' Lump Crab Grilled Cheese Sandwiches

BATON ROUGE- Chef Don Bergeron was back in the 2une In kitchen this week putting a tasty spin on an American classic. Lump crab grilled cheese sandwhiches go great with a warm bowl of gumbo.

Watch the video and check out the recipe below to see how you can make these finger sandwhiches that are sure to be a hit at your next dinner party.

Lump Crab Grilled Cheese Sandwiches


¼ pound butter (4 ounces)
1 cup onions, finely chopped
½ cup celery, finely chopped
½ cup bell pepper, finely chopped
2 tsp. garlic, finely chopped
½ cups green onions, finely sliced
½ cup Mayonnaise
1 Tbs. Creole mustard
1 Tbs. fresh lemon juice
Salt, black and cayenne pepper to taste
1 jumbo lump crabmeat, picked free of shells
Shredded melting cheeses (cheddar, American and/or pepper jack)
Texas toast or other sliced bread.  
Butter for pan frying


In a skillet, melt 4 ounces of butter on medium high heat.  Sauté onions, celery, bell pepper and garlic until wilted.  Add in green onions and cook for another minute. Set aside in a bowl to cool.

To wilted vegetables add mayo and lemon juice.  Season with salt and peppers.  Fold in lump crabmeat and mix gently.  Taste and adjust salt and pepper if necessary.  

Lay out Texas toast.  Sprinkle cheese on bread.  Top with crabmeat mixture.  Sprinkle with more cheese.  Top with another piece of bread.  

Heat a skillet or griddle to medium high heat.  Coat surface with butter and place sandwich in pan.  Simmer until golden brown on one side.  Turn sandwich over and brown other side.  You may need to add more butter to coat pan.

When lightly browned place on a cookie in a 350 degree oven for an additional ten minutes to ensure cheese is melted and filling is warm.  Allow to rest ten minutes and cut in to triangles.


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Chef of the Month: Chef Don Bergeron Enterprises' Meat Pies http://www.wbrz.com/news/chef-of-the-month-chef-don-bergeron-enterprises-meat-pies/ http://www.wbrz.com/news/chef-of-the-month-chef-don-bergeron-enterprises-meat-pies/ Recipes Wed, 9 Sep 2015 7:15:10 AM Joe Hagan Chef of the Month: Chef Don Bergeron Enterprises' Meat Pies

BATON ROUGE- Chef Don Bergeron of Chef Don Bergeron Enterprises/Mid City Market was back in the 2une In kitchen on Wednesday cooking up another tasty tailgate treat that's perfect for any Saturday outside Death Valley.

This week he showed us how to make his famous Meat Pies. Check out the recipe below or follow along with the video. Make sure to 2une In next week to see what Chef Don is whipping up.

Chef Don's Meat Pies

2 Pounds Ground Beef
1 Pound Ground Pork
2 Cups Chopped Seasonings (Onions, Celery & Bell Pepper)
1 tbs. Garlic (Chopped)
2  tsp. Beef Bouillon
2 tsp. Chicken Bouillon
1 Cup Water
1 tsp. Salt
½ tsp. Cayenne Pepper
1 ½ tsp. Black Pepper
2 tbs. Fresh Parsley (Chopped)
1 Cup Green Onions (Sliced)
¼ Cup Beef Gravy
Prepared Pie Crust
Egg Wash

1. In a heavy bottom pot, sauté beef & pork until completely cooked.  Drain excess fat and add seasonings and garlic.  Then Sauté for another ten minutes.  Next, dissolve bouillon in water and add salt & pepper.  Cook until water is almost gone.  Next, add parsley & green onions and then cook until well blended.  Blend in gravy and allow to cool completely overnight.  

2. Cut a round pie crust in half and brush edges with egg wash.  Place a scoop of meat in middle of crust and fold over.  (Crimp with a fork) Poke a few holes in top of pie crust to allow steam to escape.  Last, brush entire top of meat pie with egg wash.  

3. Bake at 350 Degrees until golden brown and warm inside for approximately 30 minutes.  

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Chef of the Month: Chef Don Bergeron Enterprises' Tailgate Shrimp Pasta Salad http://www.wbrz.com/news/chef-of-the-month-chef-don-bergeron-enterprises-tailgate-shrimp-pasta-salad/ http://www.wbrz.com/news/chef-of-the-month-chef-don-bergeron-enterprises-tailgate-shrimp-pasta-salad/ Recipes Wed, 2 Sep 2015 9:50:49 AM Joe Hagan Chef of the Month: Chef Don Bergeron Enterprises' Tailgate Shrimp Pasta Salad

BATON ROUGE- It's September which means we have a new Chef of the Month on 2une In. Chef Don Bergeron of Chef Don Bergeron Enterprises/ Mid City Market stopped by the studio on Wednesday to kick off the start of football season with some of his delicious Tailgate Shrimp Pasta Salad.

Tailgate Shrimp Pasta Salad Recipe:
1 Pound Bowtie Pasta, Cooked Al Dente
2 Cups Small Frozen Peas (Thawed)
1 Cup Sliced Green Onions
¾ Cup Sliced Ripe Olives
2 Cups Golden Cherry Tomatoes (Halved)
½ Small Purple Onion (Finely Sliced)
1 Cup Artichoke Hearts (Chopped)
2 Cups Fresh Mushrooms (Sliced)
1 Cup Shredded Parmesan Cheese
1 Pound Cooked Shrimp or Fresh Crabmeat

Directions For Salad:
In a large salad bowl, gently blend all salad ingredients. Toss with dressing and sprinkle with Parmesan Cheese.

Dressing Recipe (Can also use Italian Dressing):
3 Tablespoons Fresh Onion (Chopped)
4 Cloves Garlic (Minced)
1 ½ Teaspoons Dry Mustard
1 ½ Teaspoons Salt
3 Tablespoons Sugar
¾ Teaspoon White Pepper
¾ Cup Salad Oil
½ Cup Olive Oil
½ Cup Cider Vinegar
3 Tablespoons Water
½ Teaspoon Dried Basil
¼ Teaspoon Dried Oregano

Directions For Dressing:
1. In a food processor, process onions and garlic first until smooth.
2. Add mustard, salt, sugar and pepper, process again. While still processing - slowly add salad oil and garlic oil.
3. Add vinegar (1 tablespoon at a time), processing after each addition.
4. Add water, basil and oregano and process briefly.
5. Refrigerate at least two hours before serving.

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Galatoire's Bistro: Pan-seared rib eye http://www.wbrz.com/news/galatoire-s-bistro-pan-seared-rib-eye/ http://www.wbrz.com/news/galatoire-s-bistro-pan-seared-rib-eye/ Recipes Wed, 19 Aug 2015 4:50:25 PM Brock Sues Galatoire's Bistro: Pan-seared rib eye

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


    1 Tbs. extra-virgin olive oil

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

    2 tsp. granulated sugar

    1 Tbs. balsamic vinegar

    1 pint grape tomatoes, halved

    1/4 cup thinly sliced fresh basil leaves

    Kosher salt and freshly ground black pepper

    2 Tbs. unsalted butter

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


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

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

Serving Suggestions

Serve alongside a Pea, Butter Lettuce & Herb Salad.

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

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

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

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


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


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

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


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

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

Madeira Tenderloin


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


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


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

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

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

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


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

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

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


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


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


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

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

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


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

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

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

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

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

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

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

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

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


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