WBRZ http://www.wbrz.com/ WBRZ Recipes Recipes en-us Copyright 2015, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Mon, 5 Oct 2015 17:10:28 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 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.

Permalink| Comments

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.



Permalink| Comments

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.


Permalink| Comments

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.  

Permalink| Comments

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.

Permalink| Comments

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.

Permalink| Comments

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!


Permalink| Comments

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.


Permalink| Comments

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


Permalink| Comments

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.


Permalink| Comments

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.

Permalink| Comments

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!!!


Permalink| Comments

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.

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

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


Permalink| Comments

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.

-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

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.

Permalink| Comments

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


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


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.


Permalink| Comments

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.


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


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.


Permalink| Comments

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


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.


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


Permalink| Comments

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.)

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)

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.


Permalink| Comments

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.

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

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.


Permalink| Comments

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.

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

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.


Permalink| Comments