WBRZ http://www.wbrz.com/ WBRZ Chef of the Month Chef of the Month en-us Copyright 2014, WBRZ. All Rights Reserved. Feed content is not avaialble for commercial use. () () Fri, 1 Aug 2014 22:08:36 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Couyon's Baby Back Ribs and Pulled Pork http://www.wbrz.com/news/couyon-s-baby-back-ribs-and-pulled-pork/ http://www.wbrz.com/news/couyon-s-baby-back-ribs-and-pulled-pork/ Chef of the Month Wed, 23 Jul 2014 7:48:34 AM Hunter Robinson Couyon's Baby Back Ribs and Pulled Pork

PORT ALLEN - The BBQ boys Paul and Michael Mladenka from Couyon's Cajun BBQ in Port Allen were back in the 2une In Kitchen this morning for another appearance as our Chef of the Month.

On today's menu: Baby Back Ribs, BBQ Pulled Pork, Stuffed Potatoes and more. Be sure to check out the video for more.

Here's the recipes for some of today's dishes:

Pulled Pork

1. Wash raw pork shoulder well with cold water.
2. Apply generous amount of Couyon's Premium Dry Rub or a Homemade Dry Rub.
3. Cook on smoker uncovered at 225 degrees for 13 hours. (cook in pan to catch juices) - Smoke with Louisiana Pecan

Baby Back or Spare Ribs

1. Wash rack of ribs well with cold water.
2. Apply generous amount of Couyon's Premium Dry Rub or a Homemade Dry Rub.
3. Cook on smoker uncovered at 285 degrees for 2 - 2.5 hours. - Smoke with Louisiana Pecan

2une In next Wednesday for one more delicious segment with Couyon's Cajun BBQ.


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Couyon's Cajun BBQ: Bread Pudding and Whiskey Sauce http://www.wbrz.com/news/couyon-s-cajun-bbq-bread-pudding-and-whiskey-sauce/ http://www.wbrz.com/news/couyon-s-cajun-bbq-bread-pudding-and-whiskey-sauce/ Chef of the Month Wed, 16 Jul 2014 5:12:44 AM Hunter Robinson Couyon's Cajun BBQ: Bread Pudding and Whiskey Sauce

PORT ALLEN - Our July Chefs of the Month are Paul and Michael Mladenka from Couyon's Cajun BBQ in Port Allen. The brothers stepped away from the grill this morning on 2une In to show you a delicious dessert: Bread Pudding with Whiskey Sauce. 2une In next Wednesday for another signature dish from Couyon's Cajun BBQ.

Bread Pudding
Ingredients:
- 2 Loaves Stale Bread
- 1 lb of unsalted butter
- 1 3/4 lbs of brown sugar
- Cinnamon
Recipe:
- Cut up stale toast  
- Melt the butter and the brown sugar together, mixing as heats up
- When melted pour butter and sugar over torn up bread
- When coated spread bread in a thin layer over a greased sheet pan and put into the oven for 10-12 minutes at 400°
- After time expires remove pan and cool
- When cool break apart the bread and sprinkle with cinnamon


Custard:
- 10 eggs
- 1/2 gallon of milk
- 1/2 cup of vanilla
- 1/2 cup of amaretto
- Mix all of the ingredients together before pouring over pans of bread

Whiskey Sauce
Recipe:
- 1lbs of powdered sugar
- 3 eggs
- 1/2 lbs of unsalted butter
- 1/2 cups of Jack Daniels
- Mixing Bowl
- Submersion Blender
Ingredients
- Melt the butter
- Mix the eggs into the melted butter
- Then slowly add the powdered sugar and mix thoroughly until smooth and all of the sugar is dissolved into the mix
- Then slowly mix the whiskey in


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CouYon's Cajun BBQ: Meatloaf http://www.wbrz.com/news/couyon-s-cajun-bbq-meatloaf/ http://www.wbrz.com/news/couyon-s-cajun-bbq-meatloaf/ Chef of the Month Wed, 9 Jul 2014 5:34:40 AM Hunter Robinson CouYon's Cajun BBQ: Meatloaf

PORT ALLEN - Our July Chef of the Month is CouYon's Cajun BBQ in Port Allen. After teaching you how to make the perfect brisket last week, the brothers Mladenka were back in the 2une In kitchen this morning to show you their spin on meatloaf.

Ingredients:

5 lbs. ground beef/pork blend
1/8 cup granulated garlic
1/8 cup Natures Seasoning
1/2 pint seasoned Italian breadcrumbs
8 oz. Rotel tomatoes
1/4 cup heavy cream
1/3 cup of parsley

 Recipe:

1) Mix ingredients together thoroughly
2) Form into loaf pan
3) Smoke or baked uncovered at 285 degrees for approx. two hrs. or until internal temperature reaches 170 degrees.

Chefs Paul and Michael Mladenka will be back in the 2une In kitchen next Wednesday with another delicious recipe.


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CouYon's Cajun BBQ: Making the perfect brisket http://www.wbrz.com/news/couyon-s-cajun-bbq-making-the-perfect-brisket/ http://www.wbrz.com/news/couyon-s-cajun-bbq-making-the-perfect-brisket/ Chef of the Month Wed, 2 Jul 2014 5:42:22 AM Hunter Robinson CouYon's Cajun BBQ: Making the perfect brisket

PORT ALLEN - Summer is here and it's time to fire up the BBQ. From ribs, brisket and pulled pork to stuffed bake potatoes that are out of this world, we've got the award-winning recipes of CouYon's Cajun BBQ in Port Allen. Paul and Michael Mladenka are our July Chefs of the Month.

Recipe:

One 11-14lb Whole untrimmed Brisket
1 cup of Cou-yon's Beef Dry Rub

Cook unwrapped in oven, smoker, or green egg. An enclosed piece of equipment with temperature control is key. 225 degrees for 13 hours.

To cut the perfect brisket:

1. Cut the brisket where the fat cap meets the flat end.
2. Slice the flat end in long even strokes. Trimming the fat as you cut each slice.
3. Turn the fatty end 90 Degrees and slice down the middle. Trimming the fat as you slice each portion, the tender brisket flaps over. We call this the moist end...when cooked correctly, it doesn't get any more tender or moist.

2une In next week for another delicious recipe from CouYon's Cajun BBQ. You can visit their website for more information.

 


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Lava Cantina's Mexican Eggs Benedict http://www.wbrz.com/news/lava-cantina-s-mexican-eggs-benedict/ http://www.wbrz.com/news/lava-cantina-s-mexican-eggs-benedict/ Chef of the Month Wed, 25 Jun 2014 6:13:45 AM Hunter Robinson Lava Cantina's Mexican Eggs Benedict

BATON ROUGE - Our June Chef of the Month is J.K. Lockhart with Lava Cantina. He was in the 2une In kitchen one final time Wednesday morning to whip up one more delicious dish.

This week's recipe is Mexican Eggs Benedict with jalapeno cornbread and hollandaise sauce.

Recipe: Jalapeno Cornbread

3 cups Corn Muffin Mix
1/4 cup white sugar
3/4 cup water
4 each diced fresh jalapenos

Place all ingredients in a mixing bowl. Mix all ingredients in a mixing bowl until thoroughly incorporated. Scoop onto a sheet tray and bake at 400 degrees for 20 minutes, or until golden brown.

Hollandaise Sauce

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Dash Gringo Bandito hot sauce
1/4 tsp salt (to taste)

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in hot sauce and salt. Cover and place in a warm spot until ready to use for the Mexican Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Poach 2 eggs. Cut tops off two pieces of Jalapeno Cornbread so surface is flat. Brown 4 ounces of ground chorizo sausage in a saute pan or on a griddle. Take two slices of tomatoes and place on top of Jalapeno Cornbread. Place two poached eggs directly on top of tomato slices. Top with chorizo and drizzle with hollandaise. Serve immediately.

 

 


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Lava Cantina's Rock 'n Guac http://www.wbrz.com/news/lava-cantina-s-rock-n-guac/ http://www.wbrz.com/news/lava-cantina-s-rock-n-guac/ Chef of the Month Wed, 18 Jun 2014 5:28:43 AM Hunter Robinson Lava Cantina's Rock 'n Guac

BATON ROUGE - Our June Chef of the Month J.K. Lockhart was back in the 2une In kitchen Wednesday to whip up some delicious homemade tortilla chips and guacamole. Watch the video to see how you can do it yourself, and 2une In next Wednesday for another recipe from Lava Cantina.

Recipe-

1 & 1/2 ripe avocados
1/2 oz cilantro
1/2 oz diced tomatoes
1/2 oz diced fresh jalapenos
1/2 oz minced garlic
1/2 fresh lime (squeezed)
Salt & pepper to taste

Tortilla chips

Scoop avocado out of the skin & into a bowl. Mash avocado until semi smooth. Add remaining ingredients and fold in to incorporate. Serve immediately with chips.

 


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Lava Cantina's Alligator Tacos http://www.wbrz.com/news/lava-cantina-s-alligator-tacos/ http://www.wbrz.com/news/lava-cantina-s-alligator-tacos/ Chef of the Month Wed, 11 Jun 2014 7:44:44 AM Hunter Robinson Lava Cantina's Alligator Tacos

BATON ROUGE - 2une In's June Chef of the Month is Lava Cantina. J.P. Lockhart joined us in the 2une In kitchen Wednesday morning to whip up some alligator tacos.

Recipe: Alligator Marinade

1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed lime juice
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp black pepper

Peach Pico de Gallo

1 4 oz cup diced peaches in juice
2 cups diced tomatoes
2 TBS diced jalapenos
1/2 cup diced white onions
1 TBS chopped cilantro
2 tsp salt
1 TBS fresh squeezed lime juice

Mix all ingredients together in a mixing bowl.

Gringo Bandito Mayo

1 cup mayo
1/2 cup Gringo Bandito hot sauce
1 small lime (juiced)

Marinate 6 ounces of alligator tail meat for 4 hours. Saute alligator for 7-8 minutes in the marinade, or until you see the pieces firm up.
Stuff each taco tortilla with 2 oz gator, 1/2 oz shredded lettuce, 1/2 oz cheddar cheese, 1/2 oz peach pico de gallo. Top with Gringo Bandito mayo and serve immediately.

2une In next Wednesday for another delicious recipe from Lava Cantina.

 


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Capital City Grill's Shrimp and Grits http://www.wbrz.com/news/capital-city-grill-s-shrimp-and-grits/ http://www.wbrz.com/news/capital-city-grill-s-shrimp-and-grits/ Chef of the Month Wed, 28 May 2014 5:19:07 AM Hunter Robinson Capital City Grill's Shrimp and Grits

Chef Y'Zell Williamson from Capital City Grill in downtown Baton Rouge was back in the 2une In kitchen Wednesday for his final appearance as our 2une In Chef of the Month.

He went out with a bang, whipping up some delicious Shrimp and Grits:

Ingredients:
Chicken Stock or water 4 cups
Heavy Cream 4 cups
Salt 1/2 Tbsp
White Pepper 1/2 Tbsp
Granulated Garlic 3/4 Tbsp
Parmesan Cheese 1 cup
Tasso Gravy:
Make a blonde roux
Heavy Cream 1 cup
Salt 1 tsp
black pepper 1 tsp
Cayenne pepper 1/2 tsp
Granulated Garlic 1 tbs
Diced Onions
Diced Celery
Tasso 1/4 of pack
combine in pot or skillet and constantly stir

Check out the video to see how it's done, and be sure to 2une In next month for recipes from our June Chef of the Month, Lava Cantina.

 


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Capital City Grill's St. John's Pasta http://www.wbrz.com/news/capital-city-grill-s-st-john-s-pasta/ http://www.wbrz.com/news/capital-city-grill-s-st-john-s-pasta/ Chef of the Month Wed, 21 May 2014 6:11:41 AM Hunter Robinson Capital City Grill's St. John's Pasta

BATON ROUGE - Our May Chef of the Month is Capital City Grill in downtown Baton Rouge. Chef Y'zell Williamson was back in the 2une In kitchen Wednesday to whip up some St. John's Pasta.

Ingredients:

1.5 cups of penne pasta
6 oz of Heavy Cream
1 Tblsp grated parmesean
Julienne style red, yellow and green bell peppers
1 tsp minced garlic
1 tsp dice purple onion
2.5 oz Andouillie Sausage
1 chicken breast
seasoning to taste

Check out the video to see how it's done, and 2une In next week for another delicious dish from Capital City Grill!


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Capital City Grill's Stuffed Strawberry French Toast http://www.wbrz.com/news/capital-city-grill-s-stuffed-strawberry-french-toast/ http://www.wbrz.com/news/capital-city-grill-s-stuffed-strawberry-french-toast/ Chef of the Month Wed, 14 May 2014 5:16:28 AM Hunter Robinson Capital City Grill's Stuffed Strawberry French Toast

BATON ROUGE - Our May Chef of the Month, Y'zell Williamson with Capitol City Grill was back in the 2une In kitchen Wednesday to whip up some Stuffed Strawberry French Toast.

Ingredients:

Strawberry Stuffing: 2lbs cream cheese, 1 cup of powder sugar, 1 Tbs Vanilla,1 Cup sliced strawberries

Egg wash is 6 eggs, 1 teaspoon cinnamon and nutmeg cup of milk and mix

 

Check out the video to see how it's done, and 2une In next Wednesday for another recipe from Capital City Grill.


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Capital City Grill's Seafood Pasta http://www.wbrz.com/news/capital-city-grill-s-seafood-pasta/ http://www.wbrz.com/news/capital-city-grill-s-seafood-pasta/ Chef of the Month Wed, 7 May 2014 6:49:35 AM Hunter Robinson Capital City Grill's Seafood Pasta

BATON ROUGE - Our May Chef of the Month is Capital City Grill in downtown Baton Rouge. Executive Chef Y'zell Williamson was in the 2une In kitchen to whip up some Seafood Pasta.

Ingredients:

8 oz. cooked penne pasta

Heavy cream and parmesan (grated)

3 oz. shrimp

2 oz. crawfish

1 tsp. minced garlix

Diced purple onion

1 tsp. red bell pepper

Season to taste

Check out the video to see how it's done! Make sure you 2une In next week for another dish from Capital City Grill and Chef Wazzell Williams.


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Roux Louisiana's Fried Green Tomatoes Parmesan http://www.wbrz.com/news/roux-louisiana-s-fried-green-tomatoes-parmesan/ http://www.wbrz.com/news/roux-louisiana-s-fried-green-tomatoes-parmesan/ Chef of the Month Wed, 30 Apr 2014 5:49:46 AM Hunter Robinson Roux Louisiana's Fried Green Tomatoes Parmesan

BATON ROUGE - Our April Chef of the Month Roux Louisiana at Phil Brady's was back in the 2une In kitchen Wednesday.

Chef David Johnson whipped up some Fried Green Tomatoes Parmesan:

Ingredients:

1 green tomato
1 cup of corn flour
1 tbsp. creole seasoning
1 cup of water
1 cup of marinara
1/2 cup of oil
Sliced Swiss cheese
Green Onions
Parmesan Cheese

Directions:

Slice tomatoes into three, thick slices. Next submerge tomatoes into bowl of water. Next, remove tomatoes from water and place into bowl of corn flour and add creole seasoning. Put oil into skillet or pan and place tomatoes into the oil. Fry for 3 minutes on each side. Remove from skillet and allow to drain on paper towel. Place onto serving dish. Pour marinara on top and add Swiss cheese slices. Garnish with green onions and Parmesan cheese and serve.

2une In all next month for recipes from our May Chef of the Month, Capital City Grill.

 


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Roux Louisiana's Mardi Gras Pasta http://www.wbrz.com/news/roux-louisiana-s-mardi-gras-pasta/ http://www.wbrz.com/news/roux-louisiana-s-mardi-gras-pasta/ Chef of the Month Wed, 23 Apr 2014 5:02:51 AM Hunter Robinson Roux Louisiana's Mardi Gras Pasta

BATON ROUGE - Fresh off their grand opening last week, Roux Louisiana at Phil Brady's Chef David Johnson joined John Pastorek in the 2une In kitchen Wednesday to whip up another delicious dish.

On the menu this week: Mardi Gras Pasta

Ingredients:
1 lb. of pasta
1 lb. of crawfish
¼ cup of heavy cream
¼ cup of white wine
¼ cup of purple onion
1 ½ cup of fresh spinach
¼ cup of Parmesan cheese
¼ cup of green onions
2 tablespoons of creole seasoning

Directions:
Sauté purple onions and when translucent add crawfish. Add creole seasoning and white wine. Add heavy cream. Remove from heat and add Parmesan. Mix in pasta and spinach. Garnish with green onions.

Roux Louisiana is now on Twitter, Instagram and Pintrest. You can follow them @rouxlouisiana You can also check out all of their promotions, including giving away ten free meals a day for ten days, by visiting their Facebook page.

2une In next Wednesday for one more delicious recipe from Chef David Johnson and Roux Louisiana.

 


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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/ Chef of the Month 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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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/ Chef of the Month 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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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/ Chef of the Month 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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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/ Chef of the Month 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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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/ Chef of the Month 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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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/ Chef of the Month 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/ Chef of the Month 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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