BATON ROUGE - Chef KD showed how to make an old-fashioned roux gravy today for Tasty Tuesday.

He started with equal parts plain flour and oil, preheating the oil in a pan before adding the flour. Stir constantly until the mixture browns throughout.

Chef KD then added chopped onions and recommended simmering them with water for about 30 minutes. Once they're caramelized he adds meat such as boneless, skinless chicken, then simmers them covered for two hours to create the roux.

If you have questions or topics you'd like to see Chef KD cover, email RFlores@WBRZ.com.

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BATON ROUGE - Chef KD brewed up a batch of shrimp and corn soup with Rosa Flores for News 2 at 4's Tasty Tuesday.

Chef KD said the soup's an old family recipe, and they often add crab to it as well. He said one side of his family always used crab in their soup, the other used shrimp, and since they couldn't agree which was better they ended up using both.

If you'd like the full recipe or have other suggestions for Chef KD, email him at ChefKD@Eatel.net.

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BATON ROUGE - Chef KD whipped up a dish of grits and grillades for Tasty Tuesday on News 2 at 4.

He says the dish originated in New Orleans in the 1800s when French butchers looked for ways to use tough meat which wouldn't sell. They cooked it down, served it over grits, and the dish was born.

Chef KD said he started today's dish by searing pork tenderloin, but you can substitute a variety of meats such as smoked meats instead. He seared the pork with onions and tomatoes, reducing them down until they produced a gravy which can be added on top of grits to make the dish.

For more recipes and tips, or to suggest dishes for Chef KD to cook, send an email to ChefKD@Eatel.net.

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BATON ROUGE - Chef KD whipped up a batch of his hot spinach and crawfish salad for News 2 at 4's Tasty Tuesday.

Check out the recipe below for how to make some yourself!

 

HOT SPINACH AND CRAWFISH SALAD

2 tablespoons olive oil
½ cup finely chopped seasoning

In medium sauce pan add above and sauté for 3 minutes

6 ounces peeled crawfish tails (if using boiled crawfish do not add any seasoning until you have sautéed crawfish tails to check for seasoning existing in crawfish tails.
1 table spoon Creole mustard
1 table spoon balsamic vinegar

Add crawfish tails, Creole mustard and balsamic vinegar
Simmer till all ingredients are warm and put on top of spinach

12 ounces fresh spinach in two separate bowls

Garnish with ingredients below and enjoy

1 Medium Tomato diced
½ cup sliced fresh mushrooms
Season to taste with your favorite salt, herbs and pepper

 

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BATON ROUGE - Chef KD showed us his method for making a pork loin with roast vegetables on Tasty Tuesday.

Chef KD sears his pork loin in a cast iron skillet before seasoning it with salt and a drizzle of honey, being careful not to put the honey on the skillet.

Once the pork loin is seared, replace it in the skillet with chopped and seasoned vegetables. Once they've been cooked just long enough to start wilting, put them over the pork and roast them in the oven for 30 minutes.

For questions or more recipes from Chef KD, email him at ChefKD@eatel.net.

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BATON ROUGE - Chef KD says his porck chop and turnip casserole is quick to assemble, very cheap and will easily feed four adults. Here's what you'll need:

1 pack Sirloin Pork Chops - "These are the cheap cut; the family pack I bought was $1.29 per pound and had 5 chops in it for $5.83. Clean chops by scraping the bone dust off both sides of chops. The butchers only remove this from the side: if you don't remove it will have a gritty texture. Also remove the fat line on one side to keep dish from being too greasy."
2 cups chopped seasoning cost $1.25
4 large turnips peeled and diced into ½ inch cubes cost $1.35
5 large fresh mushrooms about ¼ pound cost $.75
1 pound baby carrots cost $1.29 pound
Seasoning salt, and some extra granulated garlic

Total cost $10.47 - this will feed four adults with extras.

In a 2- or 4-inch full-size baking pan, 11 x 23 inch or several smaller pans, layer as follows.

chopped seasoning
seasoned pork chops
carrots
mushrooms
turnips

Seal with foil and bake for 1.5 hours at 350 degrees. Since all ovens are different make sure pork chops are tender and coming off the bone; if not, cook a little longer.

 

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BATON ROUGE - Chef KD cooked up a versatile dish called "oysters diez" today on News 2 at 4.

He said the dish can be prepared and served as appetizer, entree, or presented in a small skillet or casserole dish.

If you have any questions or want copies of any of Chef KD's recipes, email him at ChefKD@eatel.net.

Oysters Diez

In medium skillet (12 inch) on medium to medium-high heat

2 tablespoons olive oil
½ cup chopped seasoning

Saute and add water a few times when onions start to stick.

Remove from heat and add:

½ pint oysters
¼ cup bacon bits
1/4 cup grated parmesan cheese

Simmer on medium heat till oysters firm up, 3 to 5 minutes.

Add:

¼ cup green onion tops
Small amount seasoning salt

Be careful with seasoning: oysters and bacon are both salty to begin with, so seasoning may only need to be pepper and garlic instead of salt.

Add ¼ cup white wine and simmer for 1 more minute.

Remove from heat and add about ¼ to ½ cup bread crumbs, if too dry just add water to make the dish smooth and creamy.

Top with ¼ cup parmesan and ¼ cup chopped green onion tops and serve.

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BATON ROUGE - Chef KD and Rosa are in the kitchen today, cooking up a dish called 'Chicken Flores'.

Chef KD says it's chicken sauteed in butter and fresh vegetables, then served over angel hair pasta.

If you'd like this or other Tasty Tuesday recipes by Chef KD, email him at ChefKD@eatel.net.

 

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BATON ROUGE - Chef KD whipped up a Mardi Gras specialty today.

He made a mixture of purple, green and gold vegetables including red onion, green and yellow squash. He plans to serve it at his restaurant this week over shrimp.

If you'd like a full recipe or have questions for Chef KD, email him at ChefKD@eatel.net.

 

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BATON ROUGE - Chef KD showed us how to make his crawfish fettucine for Tasty Tuesday today on News 2 at 4.

Here's what you need for this dish:

INGREDIENTS - 

1 lb. crawfish tails (room temperature)
8 oz. fettuccine
½ c. Guidry's (chopped onions, garlic and celery)
(process in food processor until fine)
2 T. butter
½ c. milk
8 oz. cream cheese
1 t. Tony Chachere's
½ c. grated Parmesan cheese
¼ t. granulated garlic
¼ t. salt
¼ c. thinly sliced green onion tops

COOKING DIRECTONS - 

Cook fettuccine and drain well.

Place butter and pureed seasoning into a skillet. Simmer on medium heat adding small amounts of water as needed if it starts to stick.

Cook until creamy. Do not brown puree.

Add milk, cream cheese and spices. Heat until smooth.

Add crawfish tails and cook for a couple of minutes more.

Return cooked fettuccine to skillet and stir with sauce and grated parmesan cheese.

Serve topped with green onions.

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BATON ROUGE - It's Tasty Tuesday at WBRZ! Chef KD joined News 2's Rosa Flores in the studio kitchen for a seafood recipe.

Chef KD also answers viewer questions on Facebook every Tuesday during the show. Look for the Facebook post, prompting questions, at WBRZ's Facebook page.

If you'd like the full recipe, email ChefKD@eatel.net.

Join us every weekday at 4pm for headlines, traffic, weather and interesting tidbits making news.

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BATON ROUGE - It's Tasty Tuesday, and Chef KD brought by a Louisiana favorite.

Today's dish was a crawfish omelette, bringing back one of the favorite Louisiana seafood staples.

If you'd like the full recipe, email Chef KD at ChefKD@eatel.net.

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BATON ROUGE - Welcoming and dining with your family this holiday season just got easier.

Chef KD has a great fish recipe that is easy to make and good to eat.

He tells WBRZ's Rosa Flores that the presentation of the dish is very unique, too.

For this and other recipes made by Chef KD, email him at chefkd@eatel.net.

 

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