WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2015, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Fri, 3 Jul 2015 15:07:55 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Chef of the Month: Capital City Grill's Seafood Pasta http://www.wbrz.com/news/chef-of-the-month-capital-city-grill-s-seafood-pasta/ http://www.wbrz.com/news/chef-of-the-month-capital-city-grill-s-seafood-pasta/ Recipes Wed, 1 Jul 2015 7:24:52 AM Joe Hagan Chef of the Month: Capital City Grill's Seafood Pasta

BATON ROUGE- It's officially July which means we have a brand new chef of the month on 2une In. This morning Capital City Grill's Y'zell Williamson stopped by the kitchen to show Kylie Dixon and John Pastorek his recipe for seafood pasta. Watch the mouth-watering video for delicious tips from Chef Y'zell and check out the recipe below so you can make your own seafood pasta at home.

Ingredients:
12 oz. Penne pasta
3 oz. Small shrimp
2 oz. Peeled crawfish
1 tbl. Minced garlic, diced red onion, diced red bell peppers, green onions
1 tsp. Seasoning
5 oz. Heavy cream
Parmesan cheese

Directions:
1. Place seafood and vegetables in a saucepan and start to cook with oil until they start to sweat.
2. Add heavy cream and seasoning and let it thicken.
3. Add in cooked pasta and parmesan cheese.
4. Flip over until it reaches a thick consistency. (Sauce should stick to the pasta)
5. Season to taste

 


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Newk's Eatery: White BBQ sandwich http://www.wbrz.com/news/newk-s-eatery-white-bbq-sandwich/ http://www.wbrz.com/news/newk-s-eatery-white-bbq-sandwich/ Recipes Fri, 26 Jun 2015 4:57:12 PM Brock Sues Newk's Eatery: White BBQ sandwich

BATON ROUGE - With summer in full swing and the Fourth of July just around the corner, Tiffany from one of Baton Rouge's newest restaurants, Newk's Eatery, joined us in studio to demonstrate how to make a unique twist on the classic barbecue sandwich.

Tiffany says the key to this sandwich being so special lies in the sauce, which Newk's makes by hand in house. In fact, the recipe for the white BBQ sauce is a closely guarded secret of the company's CEO Chris Newcomb. If you really want to make this sandwich reach its full potential, you can stop by Newk's Eatery locations now located on Corporate and Lake Street.

Ingredients
-7 ½ in. loaf of French bread
-2 oz. White BBQ sauce (any brand or recipe)
-4 oz. sliced grilled chicken
-2 strips bacon
-2 pieces of Swiss cheese

Directions
1.) Cut the French bread and lay it open-faced.
2.) Put one scoop (or one ounce) of White BBQ Sauce directly on the bread.
3.) Layer your grilled chicken across the entire surface.
4.) Put another scoop (or remaining one ounce) of White BBQ sauce on the chicken.
5.) Layer Swiss cheese and bacon on top of the chicken.
6.) Bake in the oven at 450° for 3-7 minutes, or until cheese is melted. The sauce will darken, as well.
7.) Remove from the oven, fold the sandwich together and then cut it in half. Serve and enjoy alongside your favorite summer picnic items or Fourth of July barbecue staples!

Newk's has two locations in Baton Rouge: 3332 Lake Street and 7211 Corporate Blvd, Suite B. Check out their website for hours and menu information.


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Chef of the Month: Blend's Seared Crab Cakes http://www.wbrz.com/news/chef-of-the-month-blend-s-seared-crab-cakes/ http://www.wbrz.com/news/chef-of-the-month-blend-s-seared-crab-cakes/ Recipes Thu, 18 Jun 2015 10:23:57 AM Joe Hagan Chef of the Month: Blend's Seared Crab Cakes

BATON ROUGE- Our chef of the month for June is Cody Tregre from Blend. This week he stopped by and showed News 2's John Pastorek and Rebecca Buchanan how to whip up some tasty seared crab cakes. Check out the recipe below and make sure to watch 2une In next Wednesday for Blend's last segment.

Crab Cake Mix:


3 lb quality crabmeat
4 oz chopped leek
4 oz chopped celery
3 oz chopped green onion
20 dashes Tabasco
1 oz Dijon mustard
1 tbsp Worcestershire

2 cups panko bread crumbs

2 eggs, whole
2 egg yolks
8 whole scallions
1 ½ c olive oil

Salt to taste

Red Bell Pepper Puree:

1 large shallot, diced
2 cloves garlic, sliced
12 oz tomato paste
3 c red cooking wine
2 whole red bell peppers, deseeded

Other:

Oil for sautéing, preferably something neutral (ex. vegetable, canola)
Chopped Bibb lettuce
Cracked black pepper
1 tsp chopped fresh tarragon
1 lemon
1 head fennel

Directions:

1. To make the crab cakes, you must first make the scallion aioli. Sautee the whole scallions until slightly black. Add to blender with whole eggs and yolks. Blend, slowly adding the oil gradually, giving you a thick aioli when finished.

2. Add all crab cake ingredients to finished aioli and mix well. Season with salt and black pepper.

3. Form cakes. Heat pan to medium high heat and add oil when hot. Gently sear each side of the cakes for 1 ½ - 2 minutes each. Remove to paper towel when done to catch excess fat. Squeeze fresh lemon juice over finished cakes.

4. Toss Bibb lettuce with a spoonful of puree. Season with salt and black pepper. Place mound of tossed lettuce in the middle and put crab cakes on top. Sprinkle chopped tarragon and garnish with very thinly shaved fennel.

 


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Kids in the Kitchen: Fresh Fruit Kabobs http://www.wbrz.com/news/kids-in-the-kitchen-fresh-fruit-kabobs/ http://www.wbrz.com/news/kids-in-the-kitchen-fresh-fruit-kabobs/ Recipes Tue, 16 Jun 2015 9:37:41 AM Kylie Dixon, Joe Hagan Kids in the Kitchen: Fresh Fruit Kabobs

BATON ROUGE- This morning on Kids in the Kitchen, News 2's Kylie Dixon was back at Pennington Biomedical making some refreshing and healthy summer snacks. Check out the video and look below for the fresh fruit kabobs' recipe.

Ingredients:

1 seedless, mini watermelon
Grapes (green and/or red)
Cantaloupe
Honeydew melon
Blueberries
Blackberries


Directions:

Cut the mini watermelon, cantaloupe and honeydew melon into halves. The watermelon will be your bowl. Use a melon baller to scoop out the fruit from each melon or cut into chunks.
Rinse the grapes, blueberries and blackberries.
Mix all the fruit into the watermelon bowl.
Take a skewer and add one piece of fruit at time.

 


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Kids in the Kitchen: Pesto Shrimp Kabobs http://www.wbrz.com/news/kids-in-the-kitchen-pesto-shrimp-kabobs/ http://www.wbrz.com/news/kids-in-the-kitchen-pesto-shrimp-kabobs/ Recipes Mon, 8 Jun 2015 8:56:01 AM Kylie Dixon Kids in the Kitchen: Pesto Shrimp Kabobs

BATON ROUGE- This morning on Kids in the Kitchen, News 2's Kylie Dixon was back at Pennington Biomedical cooking something healthy that the whole family can enjoy. Make sure to watch the video for directions on how to make delicious Pesto Shrimp Kabobs.

Pesto Shrimp Kabobs
Makes: 15 Kebabs

Ingredients:

1 ½ lbs. Jumbo or Large Shrimp, peeled and deveined
3 Bell peppers, preferably different colors (red, yellow, or orange), seeded and cut into 1 inch pieces
2 Zucchinis, cut into 1/2 inch round slices
2 Yellow Squash, cut into 1/2 inch round slices
8oz. Mushrooms, whole, washed, drained, and stems removed
1 Red Onion, cut into chunks
1 pint Cherry Tomatoes
6oz. prepared Pesto
Salt and Pepper to taste
If Grilling: wooden skewers, soaked in water for 30 minutes; not necessary if baking.


Directions:

These can be cooked on a grill or baked in the oven.

Grilling: Preheat grill for medium heat;

Baking: Preheat oven to 350ºF

1. Spray baking dish or pan with cooking spray.
2. Alternately thread vegetables and shrimp onto skewers; try to use at least one piece of each vegetable
and a few shrimp on each skewer.
3. Place assembled skewers in baking dish or pan.
4. Brush each skewer on all sides with Pesto. Salt and pepper to taste.
5. Grilling: Cook skewers on preheated grill until vegetables are tender and shrimp are cooked; turning occasionally, 10-15 minutes.
6. Baking: Cook skewers uncovered for 10-15 minutes or until vegetables are tender and shrimp are cooked.
Serve with Quinoa, Brown and Wild Rice Mix, or Couscous.

Nutrition Information:

Per Serving: 1 Kebab (167.1g)
132 calories
6.7g Fat
1.7g Sat. Fat
12.6g Protein
6.2g Carbohydrate
1.7g Fiber
0.5g Sugar
150mg Sodium

 


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Kids in the Kitchen: Blueberry Smoothies http://www.wbrz.com/news/kids-in-the-kitchen-blueberry-smoothies/ http://www.wbrz.com/news/kids-in-the-kitchen-blueberry-smoothies/ Recipes Mon, 1 Jun 2015 9:44:53 AM Kylie Dixon, Joe Hagan Kids in the Kitchen: Blueberry Smoothies

BATON ROUGE- We are starting a new summer segment called "Kids in the Kitchen." News 2's Kylie Dixon visited Pennington Biomedical and learned how to make a delicious and healthy blueberry smoothie. The recipe is below and make sure you check out the video and keep watching 2une In for more tasty recipes.

Blueberry Smoothie

(Recipe makes about 12 ounces of smoothie, which contains 265 calories, 1 gram of fat, 53 grams of carbohydrates, 3.5 grams of fiber, and 11 grams of protein.)

Ingredients:
1/2 cup skim milk
1 tsp vanilla extract
1/2 cup fat free vanilla yogurt
1 pack Splenda
1 cup blueberries (fresh or frozen)

Directions:
Add all ingredients to blender and blend! Water or ice may be added to reach desired consistency.

For information about Pennington's Metabolic Kitchen click here.

 


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Chef of the Month: Bistro Byronz http://www.wbrz.com/news/chef-of-the-month-bistro-byronz/ http://www.wbrz.com/news/chef-of-the-month-bistro-byronz/ Recipes Wed, 1 Apr 2015 8:40:06 AM Joe Hagan Chef of the Month: Bistro Byronz

BATON ROUGE- This week's chef of the month is Bistro Byronz in Baton Rouge. 

This morning Chef John Lundin stopped by 2une In to show John Pastorek and Kylie Dixon how to make blackened tuna with a mango salsa.

Bistro Byronz has two locations in Baton Rouge. One at 5412 Government Street and the other 8200 Village Plaza Court.

Watch 2une In every wednesday this month for more Bistro Byronz meals.

 


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Chef of the Month: Bistro Byronz's Shrimp and Grits http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-shrimp-and-grits/ http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-shrimp-and-grits/ Recipes Wed, 15 Apr 2015 9:07:14 AM Joe Hagan Chef of the Month: Bistro Byronz's Shrimp and Grits

BATON ROUGE- Bistro Byronz in Baton Rouge has been showing us how to create all types of delicious dishes during April's Chef of the Month segment. This morning, Chef John Lundin stopped by 2une In yet again and showed us how to make some delicious shrimp and grits.

Ingredients:
1 oz. unsalted butter
¼ cup flour
2 teaspoons lemon juice
1 tablespoon peeled garlic
½ cup Abita Amber
1 teaspoon salt and pepper mix
1 cup water
1 teaspoon blackening seasoning
½ tablespoon crab boil
1.5 lbs. shrimp

Directions:
1. Combine beer, water, lemon juice, crab boil, and salt and pepper
2. Put flour in a mixing bowl and whisk in mixture
3. Mix shrimp with blackening seasoning
4. In a saucepot over medium/high heat, add butter, garlic, and sauté
5. Add seasoned shrimp to butter and garlic and cook to 25%
6. Add BBQ mixture to saucepot
7. Bring to boil- reduce heat to low and cook for 10 minutes
8. Store in chub bags and cool in ice bath to 40 degrees.
9. Serve over your favorite grits recipe.

2une In next Wednesday for another delicious recipe from Bistro Byronz.

 


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Chef of the Month: Bistro Byronz's Red Fish Meuniere http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-red-fish-meuniere/ http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-red-fish-meuniere/ Recipes Wed, 22 Apr 2015 8:26:39 AM Joe Hagan Chef of the Month: Bistro Byronz's Red Fish Meuniere

BATON ROUGE- Our chef of the month John Lundin, and Kaila Mogg-Stone from Bistro Byronz stopped by 2une In this morning to cook some Red Fish Meuniere. Bistro Byronz has two locations in Baton Rouge. One is located at 5412 Government St. and the other is at 8200 Village Plaza Ct.

Red Fish Meuniere

Ingredients:

2 tablespoons salted butter
1 tablespoon lemon juice
1 teaspoon parsley
1 filet Red Fish
½ cup flour
½ teaspoon salt
½ teaspoon white pepper

Directions:

1. Combine flour, salt, and pepper.
2. Dredge fish in seasoned flour.
3. Cook thoroughly

For the sauce

1. Heat butter until milk solidifies, start to brown
2. Add lemon juice and parsley and remove from heat
3. Top the Red Fish with sauce

Be sure to watch 2une In next Wednesday for our last meal from Bistro Byronz.

 


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Chef of the Month: Bistro Byronz's Glazed Pork Chop http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-glazed-pork-chop/ http://www.wbrz.com/news/chef-of-the-month-bistro-byronz-s-glazed-pork-chop/ Recipes Wed, 29 Apr 2015 9:38:36 AM Joe Hagan Chef of the Month: Bistro Byronz's Glazed Pork Chop

BATON ROUGE- Bistro Byronz offers customers some of the best food in the Baton Rouge area. Throughout the month of April we've been enjoying their weekly meals. This morning, Chef John Lundin stopped by the 2une In kitchen to show us how to prepare some delicious Abita Glazed Pork Chops.

Ingredients:
1 cup beef stock
1 cup Root beer
1 tablespoon salt and pepper mix

Directions (Root Beer Glaze)
1.Combine all ingredients and reduce by half until thick and syrupy (about 20 minutes).
Directions (Pork Chop)
1.On a medium-high heated grill, oil the pork chop and season it with salt and pepper.
2.Place pork chop on the grill at an angle. After 3 minutes, rotate to the opposite angle.
3.Turn and repeat the same process on the other side.
4.Cook until it has an internal temperature of 145 degrees.

Watch 2une In every Wednesday next month to see recipes from our May Chef of the Month from Caliente.

 


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Chef of the Month: Caliente Mexican Craving's Adobo Chicken Tacos http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-adobo-chicken-tacos/ http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-adobo-chicken-tacos/ Recipes Wed, 6 May 2015 8:03:34 AM Joe Hagan Chef of the Month: Caliente Mexican Craving's Adobo Chicken Tacos

BATON ROUGE- During the month of May, our chef of the month is from Caliente Mexican Craving. This morning, Raul Arenas and Jessica Barraza kicked off their month-long stint in the kitchen by showing us how to make some delicious Adobo Chicken Tacos.

Ingredients:
2 lbs. chicken breast
5 bay leaves
20 Chiles Guajillo
1 cup pineapple juice
5 garlic cloves
1 tsp. salt
1 cup of shredded red cabbage
1 cup of shredded green cabbage
½ cup of cilantro
1 tbsp. olive oil

Directions:
1. Cook the chiles, guajillo, and bay leaves until soft.
2. Blend chiles, bay leaves, garlic, salt, and pineapple juice in a blender.
3. Strain mixture through a colander.
4. Marinade chicken in the chile mixture for at least an hour
5. Grill chicken
6. Combine red and green cabbage with cilantro and olive oil
7. Assemble the tacos

Check out 2une In next week to check out another recipe from Caliente Mexican Craving.

 


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Chef of the Month: Caliente Mexican Craving's Chorizo http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-chorizo/ http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-chorizo/ Recipes Wed, 20 May 2015 10:20:08 AM Joe Hagan Chef of the Month: Caliente Mexican Craving's Chorizo

BATON ROUGE- Our chef of the month from the month of May is Caliente Mexican Craving. This morning they stopped by the 2une In kitchen to show News 2's Kylie Dixon how to make some delicious chorizo. You can find the recipe below and check out 2une In next month for Caliente's last cooking segment.

Ingredients:
2 lbs. ground pork
20 chiles guajillos
Juice of 2 limes
1/2 cup of apple cider vinegar
4 garlic cloves, minced
1 table spoon of oregano
1 table spoon of salt

Process:
1-Cook chiles until soft
2-Blend chiles
3-Combine the chile mixture, pork and the rest of the ingredients and marinade for at least one hour.

 


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Chef of the Month: Caliente Mexican Craving's pulled pork http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-pulled-pork/ http://www.wbrz.com/news/chef-of-the-month-caliente-mexican-craving-s-pulled-pork/ Recipes Wed, 27 May 2015 8:52:41 AM Joe Hagan Chef of the Month: Caliente Mexican Craving's pulled pork

BATON ROUGE- Our May chef of the month is from Caliente Mexican Craving. This morning Jessica Barraza and chef Raul Arenas stopped by the 2une In kitchen to show us their pulled pork recipe.

Ingredients:
2 - lbs. pork
2 - cups of orange juice
2 - cups of pineapple juice
2 - cups of beer
10 - bay leaves
1 - table spoon salt
1 - table spoon pepper
10 - garlic cloves

Process:
1 - cut the pork into pieces
2 - salt and pepper the pork
3.- mix all of the ingredients in a pan
4 - bake for 3 hours

Make sure to check out 2une In next week for our June chef of the month, Bonefish Grill.

 


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Ruffino's Restaurant: Pan Sauteed Redfish http://www.wbrz.com/news/ruffino-s-restaurant-pan-sauteed-redfish/ http://www.wbrz.com/news/ruffino-s-restaurant-pan-sauteed-redfish/ Recipes Wed, 25 Mar 2015 6:00:48 AM Joe Hagan Ruffino's Restaurant: Pan Sauteed Redfish

BATON ROUGE- Our March Chef of the Month, Peter Sclafani, returned to the 2une In kitchen Wednesday morning with a delicious seafood recipe: Pan Sauteed Redfish with Oyster, Artichoke and Wild Mushroom Sauce.

Ingredients:

1 tablespoon olive oil
1 tablespoon minced shallots (or minced onions)
1 tablespoon minced garlic
2 cups sliced assorted fresh wild mushrooms
1 cup quartered artichoke hearts
1 teaspoon dry oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup dry white wine
1 cup heavy cream
1/4 cup chopped green onions
24 fresh oysters (Chef Sclafani prefers P&J)
2 tablespoons butter

Directions:

Heat the oil in a large skillet over high heat. When the oil is hot, add shallots, garlic, mushrooms, artichoke hearts, salt, pepper, and oregano and sauté for about 2 to 3 minutes. Stir in the lemon juice and the white wine and cook for 1 minute. Whisk in the cream and green onions and bring to a boil. Reduce heat to a simmer and cook until slightly reduced. Stir in the oyster and butter and cook until the edges begin to curl. Serve over pan roasted Redfish.

 


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Ruffino's: Grilled shrimp skewers with mango salsa http://www.wbrz.com/news/ruffino-s-grilled-shrimp-skewers-with-mango-salsa/ http://www.wbrz.com/news/ruffino-s-grilled-shrimp-skewers-with-mango-salsa/ Recipes Wed, 18 Mar 2015 6:37:58 AM Joe Hagan Ruffino's: Grilled shrimp skewers with mango salsa

BATON ROUGE - Our March Chef of the Month, Peter Sclafani, returned to the 2une In kitchen Wednesday morning to teach us another delicious recipe: Grilled Shrimp Skewers.

Ingredients:
24 extra large Gulf Shrimp, peeled with tail on, deveined
4 bamboo or metal skewers
1 cup extra virgin olive oil
1/3 cup lemon juice
4 sprigs of thyme, de-stemmed
4 garlic cloves, chopped
1 teaspoon red pepper flakes
2 teaspoons sea salt

Directions:

In a large bowl, combine the olive oil, lemon juice, thyme, garlic, salt and pepper. Add the shrimp, cover and refrigerate from 1 to 4 hours. If using bamboo skewers, soak in water for one hour before grilling. Preheat the grill to a medium heat. Remove the shrimp from the marinade and skewer 6 shrimp on each skewer. Grill the shrimp just until they are done. Do no overcook! They should cook about 2 minutes on each side. Serve with mango salsa. Makes 4 appetizers.

Watch the video for more tips from Chef Sclafani. Make sure to watch 2une in next Wednesday for another tasty recipe from Ruffino's.

 


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ICYMI: Ruffino's Crawfish Cakes http://www.wbrz.com/news/icymi-ruffino-s-crawfish-cakes/ http://www.wbrz.com/news/icymi-ruffino-s-crawfish-cakes/ Recipes Thu, 12 Mar 2015 4:40:47 AM Hunter Robinson ICYMI: Ruffino's Crawfish Cakes

BATON ROUGE - Our March Chef of the Month is Chef Peter Sclafani at Ruffino's Restaurant in Baton Rouge. He returned to the 2une In Kitchen Wednesday with another delicious recipe: Ruffino's Crispy Crawfish Cakes.

Ingredients:

2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/4 cup seeded and finely chopped red bell pepper
Salt to taste
Fresh ground black pepper
1 tablespoon chopped garlic
1 pound fresh crawfish tails
1/4 cup chopped green onions, green parts only, plus extra for garnish
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons Creole mustard
Juice of one fresh lemon
1/2 cup mayonnaise
1 T. Worcestershire sauce
1 t. Hot pepper sauce
2 eggs
3/4 cups dried fine bread crumbs
1/4 cup all-purpose flour
Creole Seasoning
1/4 cup olive oil

Directions:

Melt butter in a small sauté pan over medium heat. Add onions, celery and bell peppers. Season with salt and pepper. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crawfish, green onions, Parmesan, parsley, mustard lemon juice, mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Creole Seasoning. Dredge the crawfish cakes in the seasoned flour, tapping off excess. In a large sauté pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Serve with Creole Remoulade sauce.

Watch the video for more tips from Chef Sclafani. 2une In next Wednesday for another delicious recipe from Ruffino's.

 


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Mestizo's Restaurant: Fried avocado http://www.wbrz.com/news/mestizo-s-restaurant-fried-avocado/ http://www.wbrz.com/news/mestizo-s-restaurant-fried-avocado/ Recipes Wed, 11 Mar 2015 3:57:03 PM Brock Sues Mestizo's Restaurant: Fried avocado

BATON ROUGE - Chef Jim Urdiales of Mestizo's Restaurant visited News 2 at 4 today to show us how to prepare a dish with a dash of green with St. Patrick's Day just around the corner: fried avocado.

While you may be more accustomed to seeing the avocado in guacamole, the chef's fried twist is a savory and unique treat that is sure to please when it hits the table.

Ingredients
-1 ripe avocado
-1 cup of buttermilk
-1 cup of seasoned flour
-1 cup of panko bread crumbs

Procedures
Preparing the dish requires only a few simple steps. First, cut each avocado into quarters. Next, dredge each piece in the seasoned flour and finish with a second dredging in the bread crumbs. Finish it up by frying the breaded avocado in oil for 2 minutes.

Mestizo's Restaurant is celebrating 16 years in Baton Rouge this month so be sure to check out their menu of classics and new creations by visiting mestizorestaurant.com.

 


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Ruffino's: Ahi Tuna Tartare http://www.wbrz.com/news/ruffino-s-ahi-tuna-tartare/ http://www.wbrz.com/news/ruffino-s-ahi-tuna-tartare/ Recipes Wed, 4 Mar 2015 5:42:52 AM Hunter Robinson Ruffino's: Ahi Tuna Tartare

BATON ROUGE - Our March Chef of the Month is one of Baton Rouge's favorite restaurants for seafood, steaks and more: Ruffino's and award-winning, nationally-acclaimed Chef Peter Sclafani. On the menu this morning on 2une In: Ahi Tuna Tartare.

Ingredients:

1 lb. Fresh Ahi Tuna, diced
1/2 cup cucumber, seeded and diced
1 tbsp. jalapeno, seeded and minced
1/4 cup green onions, thinly sliced
2 tbsp. soy sauce
1 tsp. Sriracha
1 tsp. sesame oil
Juice of 1/2 a lime
2 advocados, peeled, sliced and diced
1 cup micro greens or herb mix
10 egg roll wrappers
Cooking oil for deep frying
1 tsp. Chinese 5-spice powder
1 cup mayonnaise

Recipe:

1) Preheat the fryer to 350 degrees Farenheit.
2) In a small mixing bowl, combine tuna, cucumber, jalapeno, green onions, soy sauce, Sriracha, sesame oil and lime juice. Mix well and refrigerate.
3) Toss the avocado with lime juice in a small mixing bowl. Mix well and refrigerate.
4) Diagonally cut the egg roll wrappers in half from corner to corner, and then in half again from corner to corner to make 4 small triangles.
5) Carefully separate each, and drop in the hot oil a few at a time.
6) Fry for about 1 minute until crisp.
7) Drain and place on a plate lined with paper towels.
8) Dust with some Chinese 5-spice powder.
9) In another small mixing bowl, combine the mayonnaise, Sriracha, soy sauce and sesame oil.
10) Place a 3 in. Ring mold on one side of the plate.
11) Fill 3/4 of the way with the tuna mixture.
12) Fill the remainder with diced avocado.
13) Top with 1/4 of the micro greens or herb mix.
14) Remove the ring mold and drizzle the sauce on the opposite side of the plate.
15) Repeat 3 more time sand garnish with a sprinkling of sesame seeds. Serve with won ton chips

2une In each Wednesday in March for more recipes from Ruffino's Restaurant.

 


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Tommy's Fish House: French Toast, Omelets and the Hangover Sandwich http://www.wbrz.com/news/tommy-s-fish-house-french-toast-omelets-and-the-hangover-sandwich/ http://www.wbrz.com/news/tommy-s-fish-house-french-toast-omelets-and-the-hangover-sandwich/ Recipes Wed, 25 Feb 2015 6:36:57 AM Hunter Robinson Tommy's Fish House: French Toast, Omelets and the Hangover Sandwich

PRAIRIEVILLE - Tommy's Fish House in Prairieville has shown you delicious recipes all February long, including seared tuna, shrimp and grits and pepper jack crab dip as our Chef of the Month. This morning on 2une In, Kenny Carr and Chalin Delaune helped kick-start your day with the perfect breakfast: Tommy's French Toast

Ingredients:
4 slices French bread (cut 1 in. thick)
2 eggs (any size)
1/2 cup milk
1/4 cup sugar
1 tsp. vanilla
2 tbsp. cinnamon

Directions:
1) Let French bread dry overnight
2) Combine milk, eggs, vanilla, sugar and cinnamon.
3) Whisk until smooth.
4) Heat large, non-stick pan on medium high.
5) Dip sliced bread in batter until completely saturated (about 10 seconds)
6) Cook on both sides until brown (about 4-5 minutes/side)

Click on the related links for more recipes from Tommy's Fish House. 2une In next Wednesday for a first look at our March Chef of the Month, Ruffino's in Baton Rouge.

 

 


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Tommy's Fish House: Seared Tuna http://www.wbrz.com/news/tommy-s-fish-house-seared-tuna/ http://www.wbrz.com/news/tommy-s-fish-house-seared-tuna/ Recipes Wed, 18 Feb 2015 7:51:24 AM Hunter Robinson Tommy's Fish House: Seared Tuna

BATON ROUGE - Our 2une In Chef of the Month for February is Tommy's Fish House in Prairieville. Kenny Carr joined us in the kitchen this morning with a recipe that's perfect for the start of Lent: Seared Tuna.

Directions:

1) Put about 3 tbsp. of butter in your pan.
2) Dust each side of the tuna.
3) Cook for about 2.5 minutes on each side then remove from heat.
4) Put 2 tbsp. of butter and 3 oz. of crawfish in a separate pan.
5) Saute then add green onions & pinch of chicken base.
6) Let sit for about 45 seconds.
7) Add heavy cream and let reduce.
8) In another pan, add water, butter, salt pepper and broccoli.
9) Let broccoli steam.
10) Remove sauce from heat.
11) Place two pieces of tuna on a plate.
12) Spoon crawfish tails on top.
13) Drizzle the sauce around the tuna.
14) Place broccoli on the plate & serve.

Click on the related links for more recipes from Tommy's Fish House in Prairieville.


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