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. () () Wed, 23 Apr 2014 12:04:51 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 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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Ninfa's Crawfish Quesadillas http://www.wbrz.com/news/ninfa-s-crawfish-quesadillas/ http://www.wbrz.com/news/ninfa-s-crawfish-quesadillas/ Chef of the Month Wed, 26 Feb 2014 5:58:36 AM Hunter Robinson Ninfa's Crawfish Quesadillas

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

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


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

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

Tacos Musicos

Ingredients:

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

Procedure:

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

 

 


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Chef of the Month - Ninfa's Mexican Restaurant http://www.wbrz.com/news/chef-of-the-month-ninfa-s-mexican-restaurant/ http://www.wbrz.com/news/chef-of-the-month-ninfa-s-mexican-restaurant/ Chef of the Month Wed, 5 Feb 2014 5:38:30 AM Hunter Robinson Chef of the Month - Ninfa's Mexican Restaurant

BATON ROUGE - Our February Chef of the Month is Nando Cuellar from Ninfa's Mexican Restaurant in Baton Rouge.

2une In on Wednesday, February 12th for more from Nando and Ninfa's.


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Ruffino's Seared Tuna http://www.wbrz.com/news/ruffino-s-seared-tuna/ http://www.wbrz.com/news/ruffino-s-seared-tuna/ Chef of the Month Wed, 22 Jan 2014 5:48:15 AM Hunter Robinson Ruffino's Seared Tuna

BATON ROUGE - Our Chef of the Month Gino Sclafani from Ruffino's joined JP on 2une In Wednesday to make seared tuna with a "historic" twist.

Ingredients:

yellowfin tuna

Himalayan saltblock

black pepper

Ruffino's caviar dipping sauce

microgreens (micro cilantro)

Directions:

1) Lightly salt yellowfin tuna.

2) Add black pepper.

3)Sear on top and bottom. Should still be nearly raw in the middle.

4) Slice and place on the Himalayan salt block (can be bought locally).

5) Pour Ruffino's caviar dipping sauce over and place micro cilantro on top.

Ruffino's has two locations: in Baton Rouge at 18811 Highland Rd and in Lafayette at 921 Camellia Blvd.

2une In on Wednesday, January 29th for another edition of Chef of the Month and more from Chef Gino Sclafani and Ruffino's.


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Ruffino's Shrimp and Grits http://www.wbrz.com/news/ruffino-s-shrimp-and-grits/ http://www.wbrz.com/news/ruffino-s-shrimp-and-grits/ Chef of the Month Wed, 15 Jan 2014 5:26:05 AM Hunter Robinson Ruffino's Shrimp and Grits

BATON ROUGE - Our January Chef of the Month Geno Sclafani from Ruffino's joins JP in the kitchen to make shrimp and grits.

2une In on Wednesday, January 22nd for more recipes and cooking tips for Chef Sclafani.

 


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Chef of the Month- Ruffino's http://www.wbrz.com/news/chef-of-the-month-ruffino-s/ http://www.wbrz.com/news/chef-of-the-month-ruffino-s/ Chef of the Month Wed, 8 Jan 2014 5:34:18 AM Hunter Robinson Chef of the Month- Ruffino's

BATON ROUGE - Our Chef of the Month for January, Geno Sclafani from Ruffino's joins Whitney on 2une In to whip another tasty dish.

Be sure to 2une In on Wednesday, January 15th to see more from Ruffino's and the Sclafani brothers.


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Chef Peter Sclafani's Grilled Cheese and Tomato Soup http://www.wbrz.com/news/chef-peter-sclafani-s-grilled-cheese-and-tomato-soup/ http://www.wbrz.com/news/chef-peter-sclafani-s-grilled-cheese-and-tomato-soup/ Chef of the Month Wed, 1 Jan 2014 6:53:30 AM Hunter Robinson Chef Peter Sclafani's Grilled Cheese and Tomato Soup

BATON ROUGE - Chef Peter Sclafani from Ruffino's joined Whitney on 2une In Wednesday to show off his unique spin on grilled cheese and tomato soup.

Sclafani is our Chef of the Month for January. He'll join Whitney and JP on 2une In every Wednesday this month.


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Chef of the Month- Mestizo's http://www.wbrz.com/news/chef-of-the-month-mestizo-s/ http://www.wbrz.com/news/chef-of-the-month-mestizo-s/ Chef of the Month Tue, 24 Dec 2013 8:35:00 AM Hunter Robinson Chef of the Month- Mestizo's

Our Chef of the Month Jim Urdiales joins JP in the kitchen on 2une In to talk about a mexican dish perfect for Christmas.


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Mestizo's Ideal Stir Fry and Quinoa Mexicana http://www.wbrz.com/news/mestizo-s-ideal-stir-fry-and-quinoa-mexicana/ http://www.wbrz.com/news/mestizo-s-ideal-stir-fry-and-quinoa-mexicana/ Chef of the Month Wed, 18 Dec 2013 5:26:18 AM Hunter Robinson Mestizo's Ideal Stir Fry and Quinoa Mexicana

BATON ROUGE - Our Chef of the Month, Jim Urdiales, was back Wednesday to prepare two healthy dishes off of Mestizo's new menu.

Mestizo's Ideal Stir Fry:

8 oz. Chicken or Steak
4 oz. of chopped bellpeppers
4 oz. of chopped zucchini
4 oz of chopped broccoli
8 oz of baby spinach
2 oz of olive oil

1)Heat pan and add olive oil.
2)Let pan get hot then add the bellpeppers, zucchini, and broccoli and sauteed for two minutes.
3)Add cooked chicken breast or steak in pan.
4)Sautee Spinach in seperate pan then plate in center. 5)Add protein and cooked veggies on top and you have a great healthy dish.

The Quinoa Mexicana dish joins the menu in January.

Jim Urdiales will be back once again next week for his final appearance as our December Chef of the Month.

 


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Mestizo's- carne http://www.wbrz.com/news/chef-of-the-month-mestizo-s-carne/ http://www.wbrz.com/news/chef-of-the-month-mestizo-s-carne/ Chef of the Month Wed, 11 Dec 2013 7:38:03 AM Hunter Robinson Mestizo's- carne

BATON ROUGE - Chef of the Month Jim Urdiales is in the kitchen with JP to make Carne off of the menu at Mestizo's.

Mestizo's Carne

Ingredients:
2 Skirt Steaks
4 ounces of sauteed Portobellos mushrooms
4 ounces of cooked black beans
4 ounces of sauteed onions
4 potato spears fried
chimichurra sauce
orange juice
worchestershire sauce
salt
black pepper
granulated garlic.

Directions:

1) Marinate the skirt steak with orange juice, worchestershire sauce, salt, black pepper, and granulated garlic

2) Cook the steak on a grill or in a pan.

3) Cover with sauteed mushrooms and onions.

4) Serve over black beans with chimichurra sauce.

Chef Jim Urdiales will join JP on 2une-In again next Wednesday as our Chef of the Month.

 


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Chef of the Month- Mestizo- Camarones http://www.wbrz.com/news/chef-of-the-month-mestizo-camarones/ http://www.wbrz.com/news/chef-of-the-month-mestizo-camarones/ Chef of the Month Wed, 4 Dec 2013 7:37:25 AM Chef of the Month- Mestizo- Camarones

Mestizo Camarones-
8 large Gulf Shrimp
1 cup of sliced Portobello Mushrooms
2 cups of baby spinach
1 cup of homemade chipotle salsa
3 corn tortillas
4 oz. homemade pico de gallo
1 oz. Cotija cheese
1 cup of melted queso
4 oz. Olive oil
1 cup of cooking white wine


Heat one pan with half amount of olive oil and then add chipotle salsa. Stir for 30 seconds and then add shrimp first and stir for a minute and then add portobello mushrooms for another minute or until shrimp are cooked. Deglaze pan with white wine and add on top of the enchiladas.

 


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Le Creole - Crispy Holiday Duck Breast http://www.wbrz.com/news/le-creole-crispy-holiday-duck-breast/ http://www.wbrz.com/news/le-creole-crispy-holiday-duck-breast/ Chef of the Month Wed, 20 Nov 2013 8:53:56 AM Le Creole - Crispy Holiday Duck Breast

Ingredients:

1 duck breast
salt and pepper
1 Tbsp. clarified butter

Directions:

Preheat skillet
With a clean towel, dab duck breast dry
Cut slits in skin to allow for even cooking
Season with salt and pepper on both sides
Place butter in skillet and duck breast, skin side down
Cook on skin side for 5-7 minutes or until skin is crisp
Flip duck and cook for another 3-5 mins. or until cooked to desired temperature

Vegetables

Ingredients:

1 carrot (peeled and diced)
1 large yellow beet (peeled and diced)
1 large Idaho potato (peeled and diced)
2 Tbsp. clarified butter
4 cups fresh spinach
½ cup julienned red onion
sugar
salt and pepper

Directions:

Preheat oven to 350 degrees
Place carrot and beet in mixing bowl and toss with olive oil, salt and pepper
In separate bowl, do the same for potatoes
Spread both on separate cookie sheets and place in oven
Bake for approximately 15-20 mins. or until golden brown and tender
Remove from oven and allow to cool
In a large skillet, heat butter and saute onion until translucent
Add in potatoes, carrots and beets; cook for 2 mins., tossing occasionally
Add spinach and season to taste with salt, pepper and sugar
Cook until spinach is wilted and remove from heat

Apple Pie Gastrique

Ingredients:

½ cup butter (divided)
8 Granny smith apples (peeled and diced)
3 cups rice wine vinegar
1 tsp. cinnamon
½ tsp. nutmeg

Directions:

In saucepot, saute apples in ¼ lb. of butter
Add vinegar and sugar; bring to a boil
Add seasonings and cook for approximately 15 mins. to allow to thicken
Place mixture in a blender and blend until smooth
Place back in pot and fold in the remaining ¼ lb. butter, stirring constantly
Place to the side until needed

Sweet Potato Creme Brulee

Ingredients:

2 sweet potatoes (peeled and cubed)
½ cup brown sugar
4 Tbsp. butter
1 tsp. cinnamon
½ tsp. salt

Directions:

Boil potatoes until tender
Strain and place back into pot
Add butter, cinnamon, brown sugar and salt; mix until well mashed
Place aside until needed

For batter:

2 quarts heavy cream
1 ¾ cups white sugar
1 vanilla bean cut in half
2 ½ cups egg yolks

Place cream, vanilla bean and sugar in saucepot
Bring to a simmer, stirring constantly and remove from heat
Scrape vanilla bean and add to cream mix, discard bean
Place egg yolks in stainless mixing bowl
Temper cream mix a little at a time so eggs do not curdle
Return mix to pot; cook on low heat until slightly thickened, whisking constantly to keep from curdling
Strain mix and cool until needed

To Prepare:

Spread sweet potatoes in bottom of crème brulee dish
Pour batter over the top until 2/3 full
Place on sheet pan with water for water bath on bottom
Bake at 220 degrees for approximately 15-20 mins. or until set
Remove from oven and cool

To Serve:

Sprinkle raw sugar over top of brulee; torch until browned
Dust with powdered sugar, if desired


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