WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2014, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Sun, 20 Apr 2014 03:04:49 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Crawfish pasta with mustard cream sauce http://www.wbrz.com/news/crawfish-pasta-with-mustard-cream-sauce/ http://www.wbrz.com/news/crawfish-pasta-with-mustard-cream-sauce/ Recipes Wed, 16 Apr 2014 2:44:31 PM Chef Kelley McCann/AE Stevenson Crawfish pasta with mustard cream sauce

BATON ROUGE - For a quick and savory Easter meal try making some pasta, with a Louisiana spin. Below is the recipe on how to make crawfish pasta with a Dijon mustard cream sauce.

  • 4 PORTIONS OF RIGATONI PASTA (COOKED)
    1 LB FRESH LOUISIANA CRAWFISH TAILS
    1 PINT GRAPE TOMATOES
    ½ CUP GREEN PEAS
    ½ CUP CHOPPED GREEN ONIONS
    1 T CHOPPED GARLIC
    2OZ. WHITE WINE
    2 OZ. DIJON MUSTARD
    6 OZ. HEAVY CREAM
    2 OZ. GOAT CHEESE
    PINCH OF CRAWFIH BOIL SEASONING
    SALT
    PEPPER

In a large sauté' pan, add cream, white wine, goat cheese and dijon mustard. Allow the ingredients to reduce. When sauce has thickened, add in the remaining ingredients, until it has developed into a thick cream sauce that coats the entire dish. Separate into 4 separate vessels and garnish with chives.

Chef Kelley McCann is the executive chef of Galatoire's Bistro in Baton Rouge, and a regular guest on WBRZ News 2 at 4:00 every Wednesday.

 


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Roux Louisiana's Creole Stuffed Chicken http://www.wbrz.com/news/roux-louisiana-s-creole-stuffed-chicken/ http://www.wbrz.com/news/roux-louisiana-s-creole-stuffed-chicken/ Recipes Wed, 16 Apr 2014 6:15:36 AM Hunter Robinson Roux Louisiana's Creole Stuffed Chicken

BATON ROUGE - Our April Chef of the Month Roux Louisiana at Phil Brady Chef David Johnson was back in the 2une In kitchen Wednesday to whip up some Creole Stuffed Chicken.

Roux Louisiana will open its doors Thursday for lunch for the first time. The first ten customers get free lunch, so be sure to check it out.


Creole Stuffed Chicken

Ingredients:

1/2 cup peeled cooked crawfish
8 oz cream cheese
2 tablespoons jalepeños
1 tablespoon creole seasoning
4 boneless chicken thighs

Directions:

Season chicken
Mix cream cheese, peeled crawfish, and jalepeños until blended
Spread over chicken and roll up
Wrap in bacon
Bake in iron skillet on 350 for 30-35 minutes until chicken is fully cooked
Allow to cool for 15 minutes before serving.

2une In next Wednesday for another delicious dish from Roux Louisiana at Phil Brady's!

 


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Crawfish spice up deviled eggs http://www.wbrz.com/news/crawfish-spice-up-deviled-eggs/ http://www.wbrz.com/news/crawfish-spice-up-deviled-eggs/ Recipes Tue, 15 Apr 2014 3:05:25 PM Zach Correa Crawfish spice up deviled eggs

BATON ROUGE - Leftover tails from a crawfish boil can help spice up creole deviled eggs.

Chef Jay Ducote with biteandbooze.com recommends pickling the crawfish tails with jalapenos and shallots. Once pickled, the crawfish can be placed on top of the creole deviled egg.

Ingredients for creole deviled eggs:

- egg yolk
- mayonnaise
- creole mustard
- white truffle oil

 


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Roux Louisiana's Grand Marnier Ribs http://www.wbrz.com/news/roux-louisiana-s-grand-marnier-ribs/ http://www.wbrz.com/news/roux-louisiana-s-grand-marnier-ribs/ Recipes Wed, 9 Apr 2014 7:46:34 AM Hunter Robinson Roux Louisiana's Grand Marnier Ribs

BATON ROUGE - Our April Chef of the Month, Roux Louisiana at Phil Brady', was in the 2une In kitchen Wednesday morning to show you another delicious recipe.

This week Chef David Johnson whipped up some Grand Marnier Ribs.

Ingredients:

1 rack of ribs
1/4 cup of Creole Seasoning
3 tablespoons of brown sugar
1/4 cup of grand marnier
1/2 cup of heavy cream
2tablespoons of grated orange peel

Directions:

Season ribs with creole seasoning and allow to cure overnight.
In a skillet, add remaining ingredients and allow to thicken. (about 2 minutes)
Pour mixture over ribs, cover and bake on 250 degrees until meat begins to become tender.
Uncover and broil for 5 minutes.
Served with grits for a true southern experience.

2une In on Wednesday, April 16th for another recipe from Chef Johnson and Roux Louisiana.


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Lava Cantina's Oyster Tacos http://www.wbrz.com/news/lava-cantina-s-oyster-tacos/ http://www.wbrz.com/news/lava-cantina-s-oyster-tacos/ Recipes Mon, 7 Apr 2014 11:55:51 AM Hunter Robinson Lava Cantina's Oyster Tacos

BATON ROUGE - Chef Moe Sanchez and Steve Vaughn from Lava Cantina were in the kitchen for WBRZ News 2 at Noon Monday to whip up some Oyster Tacos.

They also wanted to talk about the debut of their event "Trivia, Tacos and Tequila Night". The first one will be held this Wednesday, April 9th from 6:00-9:00 p.m. at Lava Cantina. All proceeds from the event will go to benefit Saints' punter Thomas Morstead's foundation. He will host alongside WBRZ's own Whitney Vann.

"Trivia, Tacos and Tequila Night" will then be held every Wednesday night.

Check out the video to see Chef Moe Sanchez at work! Oyster Tacos.

Take 6 Oysters and battered them with seasoned flour. Deep fry for 5 minutes. Put 2 oysters inside each tortilla with shredded lettuces, diced tomatoes and Mexican Remoulade.

For the Mexican Remoulade just combine all the ingredients.


3 Flour Tortillas
6 Oysters
Seasoning flour
Lettuce
Tomatoes
Mexican Remoulade


Mexican Remoulade 19

Mayo 2 cups

Mustard 2 Tb

Cilantro 2 Tb
Cayenne 1 Tb
Lime Juice 1 Tb
Worcestershire 2 Tsp

Celery Salt 1 tsp
Paprika 1 Tsp

 


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Roux Louisiana's Shrimp and Cornbread http://www.wbrz.com/news/roux-louisiana-s-shrimp-and-cornbread/ http://www.wbrz.com/news/roux-louisiana-s-shrimp-and-cornbread/ Recipes Wed, 2 Apr 2014 5:59:23 AM Hunter Robinson Roux Louisiana's Shrimp and Cornbread

BATON ROUGE - Soon you will be able to get some delicious Creole cookin' and listen to the blues at one place: Roux Louisiana at Phil Brady's.

Roux won't start opening for lunch until April 14th. If you want to get an early taste, you can join them for their launch party on Thursday, April 10th. It lasts from 6:00-9:00 p.m. at Phil Brady's.

Chef David Johnson was in the kitchen for 2une In Wednesday for his first appearance as our April Chef of the Month. For his first dish, he whipped up some delicious Bourbon Shrimp and Cornbread.


Bourbon Shrimp and Cornbread

Ingredients-

#2 Large Shrimp
1 Teaspoon Lemon Juice
1 Tablespoon Creole Seasoning
1 Tablespoon Sweet Cream Butter
¼ Cup of Bourbon of Choice
½ Cup of Heavy Cream
¼ Cup of Green Onions

Recipe-

*Place Shrimp in a Mixing Bowl, add olive oil, lemon juice, and creole seasoning.
*Mix until Shrimp are completely Covered.
*Heat Black Iron Skillet to high heat, add butter.
*Once butter has started to coat skillet, add shrimp and stir until shrimp begin to shrink. (2-3mins)
*Add Bourbon and allow deglazing.
*Add heavy cream; allow thickening for 1-2 minutes.
*Pour Directly over Cornbread.

Check out the video to see how it's done!

 


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Slow and simple is best for BBQ http://www.wbrz.com/news/slow-and-simple-is-best-for-bbq/ http://www.wbrz.com/news/slow-and-simple-is-best-for-bbq/ Recipes Tue, 1 Apr 2014 3:06:12 PM Zach Correa Slow and simple is best for BBQ

BATON ROUGE - The owner of Smokin Aces BBQ stressed simplicity when it comes to spicing up smoked meats.

Owner Brian Medlin suggested barbecuers avoid complex, overpowering spices while cooking. According to Medlin, the spices or rubs used in a BBQ should not take away from the meat's natural flavor.

He also suggested barbecuing meat at around 225 F for 12 to 18 hours.

To access the Smokin Aces BBQ Facebook page, click here.

 


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Fishing up some bass, jambalaya http://www.wbrz.com/news/fishing-up-some-bass-jambalaya/ http://www.wbrz.com/news/fishing-up-some-bass-jambalaya/ Recipes Mon, 31 Mar 2014 5:56:57 AM Hunter Robinson Fishing up some bass, jambalaya

GONZALES - Boat engines will rev for the first time this weekend at the 2014 Trinity Outdoors Disabled Adventures Inaugural Bass Classic.

Jason Bland and Bethany Bourgeois talked with John Pastorek on 2une In Monday about the event. Fishing starts this Saturday at 6:00 a.m. and lasts until check-in at 3:00 p.m. at the Cabela's in Gonzales.

The fishing tournament also features a jambalaya/pastalaya cook-off. Larry Roussel also joined JP in the kitchen to make three different kinds of the dish.

For more information on the TODA Bass Classic, watch the video or visit the TODA website.


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Hotel Indigo's Seafood Ceviche http://www.wbrz.com/news/hotel-indigo-s-seafood-ceviche/ http://www.wbrz.com/news/hotel-indigo-s-seafood-ceviche/ Recipes Wed, 26 Mar 2014 4:52:05 AM Hunter Robinson Hotel Indigo's Seafood Ceviche

BATON ROUGE - Chef Brandon Caine and and Francis Grayson from Hotel Indigo returned to 2une In Wednesday for their final appearance as our March Chef of the Month. Chef Caine whipped up some of Hotel Indigo's Seafood Ceviche.

Ingredients:

1/2 pound shrimp peeled and deveined
1/4 lbs lump crab meat
1/4 lbs crawfish tails
1 cup red and yellow bell pepper small diced
3 large jalapeños small diced and seeded
I red onion small diced
1 bunch cilantro minced
2 limes
1 lemon
1/4 cup red wine vinegar
Salt and Pepper to taste
I large sweet potato
2 tbps olive oil

 

Directions: 

1)Rinse the shrimp off and set them to the side.

2)Check the crab meat for shells

3) Rinse crawfish tails

4) Mix the lemon, limes, and vinegar together and pour the mixture on top of the shrimp.

5) Mix well, then place in the refrigerator for 1.5 hours.

6)While the seafood is marinating preset your oven to 375°

7)Rubsweet potato with olive oil and bake in the oven until tender.

8)When finished place in refrigerator to cool off

9)When the shrimp are ready add pepper, onions and cilantro seasoning.

10)To garnish, top with avocado and serve the sweet potato on the side.

2une In during April to see dishes from our April Chef of the Month, Roux Louisiana at Phil Brady's.

 


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Sauteed frog legs with white wine and fine herbs http://www.wbrz.com/news/sauteed-frog-legs-with-white-wine-and-fine-herbs/ http://www.wbrz.com/news/sauteed-frog-legs-with-white-wine-and-fine-herbs/ Recipes Wed, 19 Mar 2014 2:47:53 PM Chef Kelley McCann/AE Stevenson Sauteed frog legs with white wine and fine herbs

BATON ROUGE - Chef Kelley McCann, Executive Chef of Galatoire's Bistro in Baton Rouge, shares their recipe for Sautéed Frog Legs with white wine and fine herbs.

*16ea 6-8 sized frog legs
*Wondra flour
*Salt and pepper
*½ cup white wine
*¼ cup cream
*1 shallot
*1 T chopped garlic
*1 T rosemary
*1 T thyme
*1 T basil
*4 oz. salted butter

Season frog legs with salt and pepper, then dredge in wondra flour. Sauté the frog legs in oil over medium heat until golden brown. Once the color is achieved, then remove from pan. In same pan, cook shallot and garlic until translucent, add wine and cream and then reduce. Once thickened, add herbs and butter stirring constantly. Return frog legs back to sauce and toss in sauce. Serve 4 to a plate with a small green salad adding any additional sauce to the plate.

Chef Kelley McCann appears on WBRZ News 2 at 4:00 every Wednesday, sharing what's on the menu of Galatoire's Bistro in Baton Rouge.


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Hotel Indigo's Red Fish Spring Rolls http://www.wbrz.com/news/hotel-indigo-s-red-fish-spring-rolls/ http://www.wbrz.com/news/hotel-indigo-s-red-fish-spring-rolls/ Recipes Wed, 19 Mar 2014 7:50:09 AM Hunter Robinson Hotel Indigo's Red Fish Spring Rolls

BATON ROUGE - Our Chef of the Month, Hotel Indigo, appeared on 2une In Wednesday to cook up some Red Fish Spring Rolls.

Ingredients:

4 ounces red fish
1 pack of rice paper
1 carrot julienned
1 head nappa cabbage
1 red bell pepper julienned
1 red onion sliced thin
1 stalk of lemon grass sliced thin
3 stalks of green onion sliced thin

Dressing:

¼ cup rice wine vinegar
¼ cup sesame oil
3 tablespoons of honey
3 tablespoons of soy sauce
Salt and pepper to taste

Directions:

Season and cook red fish set aside to cool
Add all wet ingredients in a bowl and whisk together
Place all vegetables in the bowl and mix with dressing
Get a bowl of warm water
Take a sheet of rice paper and dip it in water and then place on cutting board
Take slaw mixture add to rice paper then slightly roll
Add red fish then finish the roll

2une In on Wednesday, March 26th for one more delicious recipe from Hotel Indigo.


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Chef Kelley McCann's crawfish-stuffed pork chops http://www.wbrz.com/news/chef-kelley-mccann-s-crawfish-stuffed-pork-chops/ http://www.wbrz.com/news/chef-kelley-mccann-s-crawfish-stuffed-pork-chops/ Recipes Wed, 12 Mar 2014 3:10:01 PM Russell Jones Chef Kelley McCann's crawfish-stuffed pork chops

BATON ROUGE - Chef Kelley McCann whipped up a new special Galatoire's debuted on its menu this week: crawfish-stuffed pork chops.

McCann said the pork chop stuffing cooks crawfish tails with root vegetables like parsnips and carrots, then adds a sauce made from pepper jelly and apples.

McCann said the bread crumbs he uses for the stuffing also comes from the Leidenheimer's bread served at Galatoire's.


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Hotel Indigo's Crawfish Indigo http://www.wbrz.com/news/hotel-indigo-s-crawfish-indigo/ http://www.wbrz.com/news/hotel-indigo-s-crawfish-indigo/ Recipes Wed, 12 Mar 2014 5:44:54 AM Hunter Robinson Hotel Indigo's Crawfish Indigo

BATON ROUGE - Our March Chef of the Month Hotel Indigo whipped up some delicious Gluten Free Crawfish Monica on 2une In Wednesday.

Gluten Free Crawfish Indigo:

16 oz Gluten Free Pasta
3 oz Olive Oil
3 TBSP Gluten Free Flour
4 TBSP Dry White Wine
2 cups Silk unsweetened soy or almond milk
1 tsp. onion powder
2 tsp garlic powder
1 tsp salt
1 tsp white pepper
¼ tsp nutmeg
¼ tsp red pepper flakes
1 lb peeled crawfish
Fresh Basil garnish

Watch the video to see how it is done.

Hotel Indigo will be back on Wednesday, March 19th for another appearance as our Chef of the Month.


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Hotel Indigo's Coconut Shrimp and Grits http://www.wbrz.com/news/hotel-indigo-s-coconut-shrimp-and-grits/ http://www.wbrz.com/news/hotel-indigo-s-coconut-shrimp-and-grits/ Recipes Wed, 5 Mar 2014 7:30:54 AM Hunter Robinson Hotel Indigo's Coconut Shrimp and Grits

BATON ROUGE - Hotel Indigo visited 2une In on Wednesday for their first appearance as our March Chef of the Month.

Coconut Shrimp and Grits:

Ingredients-

4 large shrimp
2 oz. shredded coconut
1/2 oz. diced yellow pepper
1/2 oz. diced jalapeno pepper
1/2 oz. diced red onion
4 oz. plain yogurt
2 oz. olive oil
4 oz. cooked grits
1/2 oz. shredded mint
2 tbs. curry powder
1 tbs. onion powder
1tbs. ground cinnamon
1tbs. garlic powder
1tbs. ground ginger
1 tbs. white pepper
2 tbs. kosher salt
1 tbs. cayenne pepper

Watch the video to see how it's done!

Hotel Indigo will be back on Wednesday, March 12th with another delicious recipe.


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Crawfish and andouille sausage bread pudding http://www.wbrz.com/news/crawfish-and-andouille-sausage-bread-pudding/ http://www.wbrz.com/news/crawfish-and-andouille-sausage-bread-pudding/ Recipes Wed, 26 Feb 2014 2:50:44 PM AE Stevenson/Chef Kelley McCann Crawfish and andouille sausage bread pudding

BATON ROUGE - Chef Kelley McCann of Galatoire's Bistro whipped up crawfish and andouille sausage bread pudding Wednesday on WBRZ News 2 at 4.

Here is a list of the ingredients.

*1 lb. Louisiana crawfish tails
*4 links of Andouille sausage (diced)
*½ yellow onion (diced)
*1 small green bell pepper (diced)
*4 T minced garlic
*4 T creole seasoning
*¼ cup parmesan cheese
*1 qt. heavy cream
*8 eggs
*3 T liquid crawfish boil seasoning
*5 9 in. loaves French bread

In order to make the dish, slice a french bread loaf into 1 inch slices. Layout the bread and let it start to harden so it will soak up more custard. In a medium pot, heat the heavy cream and liquid crawfish boil seasoning to a low simmer then remove from heat. Crack the eggs into medium sized mixing bowl. Then, slowly begin to pour cream into the bowl while whisking eggs continuously. Place bread into custard and mix around to let soak.

In a large sauté pan, with a small amount of oil, sear sausage well on all sides. Then add in the onion, bell pepper, garlic and creole seasonings. Once vegetables are translucent, add in crawfish tails and mix well. Combine Parmesan cheese, crawfish and custard in a greased oven safe pan. In the oven, cook at 300 degrees for 30 minutes or until stiff. Once bread pudding is out of the oven, allow to sit at room temperature to set. This dish goes great with a fried egg and creole hollandaise.


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Ninfa's Crawfish Quesadillas http://www.wbrz.com/news/ninfa-s-crawfish-quesadillas/ http://www.wbrz.com/news/ninfa-s-crawfish-quesadillas/ Recipes Wed, 26 Feb 2014 5:58:36 AM Hunter Robinson Ninfa's Crawfish Quesadillas

BATON ROUGE - Chef Nando Cuellar from Ninfa's returns to 2une In for his final appearance as our Chef of the Month. Join him in the kitchen as he whips up some crawfish quesadillas.

2une In all next month for new dishes and recipes from our March Chef of the month, Hotel Indigo.


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Recipe for veggie quesadilla http://www.wbrz.com/news/recipe-for-veggie-quesadilla/ http://www.wbrz.com/news/recipe-for-veggie-quesadilla/ Recipes Tue, 25 Feb 2014 2:46:57 PM Zach Correa Recipe for veggie quesadilla

BATON ROUGE - The owner of Mestizo's stopped by the set of News 2 at 4 to provide a healthier alternative to a regular quesadilla.

Jim Urdiales incorporated vegetables into his version of a quesadilla.

Recipe for Veggie Quesadilla:

- 1 cup of chopped Squash, Zucchini, and Portobellos
- 4 oz. of fresh Spinach
- 2 oz. Chipotle Salsa
- 4 oz. of shredded cheese
- 2 oz. of olive oil
- 1 flour or wheat 10" tortilla

Heat oil in pan and then add chipotle salsa. Add veggies and stir till soft or crisp if you prefer. Heat Tortilla, then add veggies on one side then top with cheese and fold tortilla over. Cut into fours and garnish for presentation.

 


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Chocolate marscapone-filled crepe http://www.wbrz.com/news/chocolate-marscapone-filled-crepe/ http://www.wbrz.com/news/chocolate-marscapone-filled-crepe/ Recipes Wed, 19 Feb 2014 2:50:27 PM Zach Correa Chocolate marscapone-filled crepe

BATON ROUGE - Chef Kelley McCann joined News 2 in the kitchen to prepare chocolate marscapone-filled crepe.

Chef McCann showed us some surprise ingredients in this treat. According to him, the main ingredients are chocloate chunks, marscapone cheese, berries, pistachios and whipping cream.

Ingredients and Directions
- 1 c. chocolate chunks or chips
- 1 c. marscapone cheese
- 4 crêpes
- 4 strawberries (diced)
- ¼ c. blueberries
- ¼ c. Luxardo cherries
- 2 T. granulated sugar
- 2 oz. chopped pistachios
- 1 c. heavy whipping cream
- 2 oz. confectioner sugar

In a small bowl, add cherries, strawberries, blueberries and sugar. Sugar will draw out juices from fruit. Allow to sit for an hour.

For chocolate filling, fill a small pot half way with water and bring to a boil. In a small metal mixing bowl, add chocolate chunks and place bowl on top of pot. Stir chocolate with wooden spoon and allow to melt over indirect heat then remove from heat. Mix in marscapone cheese and place in a new container.

In a small mixing bowl, add cream and sugar. Whisk vigorously until cream is firm.

Lay out crêpe and spread chocolate mix over entire crêpe. Fold over twice, top with berries and cream. Then sprinkle pistachios over and enjoy.

 


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Chef of the Month- Ninfa's Tacos Musicos http://www.wbrz.com/news/chef-of-the-month-ninfa-s-tacos-musicos/ http://www.wbrz.com/news/chef-of-the-month-ninfa-s-tacos-musicos/ Recipes Wed, 19 Feb 2014 6:54:15 AM Hunter Robinson Chef of the Month- Ninfa's Tacos Musicos

BATON ROUGE - Our Chef of the Month, Nando Cuellar from Ninfa's joined JP in the kitchen Wednesday to make Tacos Musicos, a dish so good it will make you want to sing.

Tacos Musicos

Ingredients:

1. Slow roasted pork shoulder
2. Diced onions
3. Diced jalapeño
4. Diced tomatoes
5. Corn tortillas
6. Avocado slices
7. Tomatillo salsa

Procedure:

1. Melt some butter in a sauté pan.
2. Sauté the onions & jalapeños 5 mins on med high heat.
3. Add tomatoes, sauté for 5 more mins.
4. Add pulled pork and sauté another 5 mins.
5. Salt & pepper to taste.
6. Cook your corn tortillas.
7. Garnish with shredded lettuce, pico de gallo and avocado slices.
8. Serve with rice, charra beans & fresh tomatillo salsa.

 

 


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Chef Wadsworth's caprese salad http://www.wbrz.com/news/chef-wadsworth-s-caprese-salad/ http://www.wbrz.com/news/chef-wadsworth-s-caprese-salad/ Recipes Tue, 11 Feb 2014 2:58:56 PM Chef Wadsworth's caprese salad

BATON ROUGE - Chef Chris Wadsworth put together a fresh and flavor-filled caprese salad for WBRZ News 2 at 4 Tuesday, and previewed an upcoming pop-up kitchen event in Baton Rouge with local food blogger Jay Ducote.

The salad, made with mozerella, tomatoes, and an olive oil and basil sauce, will be among several different dishes presented at the Graffiti Pop-Up on Feb. 26.

The six-course dinner at the event will kick off Wadsworth's personal project, the Triumph Kitchen, which will help teach at-risk teens and youth how to cook and work in the culinary world.

Tickets were close to selling out Tuesday, and more information can be found by clicking here.


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