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, 22 Oct 2014 23:10:11 GMT Synapse CMS 10 WBRZ http://www.wbrz.com/ 144 25 Hot Tails: Gator Po-boy http://www.wbrz.com/news/hot-tails-gator-po-boy/ http://www.wbrz.com/news/hot-tails-gator-po-boy/ Chef of the Month Wed, 22 Oct 2014 5:33:48 AM Hunter Robinson Hot Tails: Gator Po-boy

NEW ROADS - Chef Owen Hohl from Hot Tails was back in the 2une In kitchen Wednesday for another appearance as our Chef of the Month. Blackened Alligator Po-boy was on the menu this morning.

Ingredients:

Tangy horseradish sauce:
2-parts mayo
1-part horseradish
1/2-part yellow mustard
Blend all ingredients in and mixing bowl and store in refrigerator.

Spillway:
Can be purchased at the restaurant.
Secret recipe

Blackening season:
2-parts smoked paprika
1-part cajun select seasoning (available at the restaurant)

French bread

Louisiana Alligator 1/4-inch diced

 

Directions:

For the gator, take a hot buttered skillet, add the gator and cover with blackening seasoning. Blacken for about 5 minutes until gator is cooked through. Put ingredients on french bread and enjoy!

Chef Hohl will be back in the kitchen next week with another delicious recipe from Hot Tails in New Roads. Be sure to 2une In!


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ICYMI: Hot Tails' South Louisiana Style Red Bean Omelette http://www.wbrz.com/news/icymi-hot-tails-south-louisiana-style-red-bean-omelette/ http://www.wbrz.com/news/icymi-hot-tails-south-louisiana-style-red-bean-omelette/ Chef of the Month Wed, 15 Oct 2014 9:19:40 AM Brock Sues ICYMI: Hot Tails' South Louisiana Style Red Bean Omelette

BATON ROUGE - October Chef of the Month Owen Hohl of New Roads eatery Hot Tails returned to the 2une In Kitchen Wednesday to show off a hardcore South Louisiana Style omelette with red beans that the chef says is a standout item on the restaurant's weekend brunch menu.

If you've got breakfast on the brain, Chef Hohl says this substantial four-egg omelette with red beans topped with house pickle peppers, hot sauce and hollandaise sauce made in house is sure to satisfy. If that doesn't sound like enough to quell your a.m. hunger, Hohl serves the entree up with hash browns sautéed with garlic in butter, cheesy green onion grits and a choice of biscuit or toast on the side.

The chef starts with four eggs and adds 1/4 cup of heavy cream, beats them until frothy and adds them to a cast-iron skillet. As far as heat goes, Chef Hohl says they appropriately keep the burners at Hot Tails on high as they are cranking out dishes to order, but medium-high can also work as long as you continue to pull the eggs inward in the skillet as they cook. Add the red beans as the omelette is almost done.

The News Roads chef says the toppings are where this popular brunch dish really lifts off as he adds spice in the form of house pickle peppers and hot sauce. For a store bought approximation of the sauce used in his kitchen, Chef Hohl recommends going with Crystal Hot Sauce or something with similar spice and flavor. He finishes up by topping the Louisiana style omelette with a hollandaise sauce they prepare in house.

Weekend brunches are a specialty at Hot Tails with plenty of drink specials, and they even open the full menu in addition to the breakfast items. They even do catering. Brunch is served from 11 a.m. to 3 p.m. at Hot Tails on Sundays. The restaurant is located at 1113 Hospital Road in New Roads. Click here for directions and dial (225) 638-4676 if you want to contact them.

To check out the full menu and see regular business hours, be sure to check out their website at www.hottailsrestaurant.com.


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ICYMI: Hot Tails' Fish Sangwiches and Certifried Onion Rings http://www.wbrz.com/news/icymi-hot-tails-fish-sangwiches-and-certifried-onion-rings/ http://www.wbrz.com/news/icymi-hot-tails-fish-sangwiches-and-certifried-onion-rings/ Chef of the Month Thu, 9 Oct 2014 1:30:08 PM Hunter Robinson ICYMI: Hot Tails' Fish Sangwiches and Certifried Onion Rings

BATON ROUGE - Hot Tails Chef Owen Hohl was back in the 2une In Kitchen Wednesday for another appearance as our Chef of the Month. This time, he whipped up the restaurant's "Fish Sangwich" and "Certifriend Onion Rings".

Hot Tails Chicken Breading

Wet batter
Hot sauce
Eggs
Water

Bleu Cheese Coleslaw:

1 lb. Bag of coleslaw mix
1/4 cup Chunky bleu cheese dressing
1/4 cup Coleslaw dressing (any kind you would prefer.)
1/2 cup Bergeron's Pecans

Mix all ingredients together in a mixing bowl.

Tarter:

2 cups mayonnaise
1/4 cup cajun select
1/4 cup black pepper
1/4 cup granulated garlic
1 cup dill relish

Spillway:

This is our own secret recipe that cannot be listed but may be purchased at the restaurant. Just come in and ask for a spillway jug or two and we'll get you right!

Dress the "Sangwich" which ever way you'd like but we guarantee the best flavors dressed this way. Lettuce, tomato, pickle, coleslaw, onion, cheese, fish, all between a seeded bun spillway and tarter.

For the wet batter whisk eggs, hot sauce, and water. The onion rings get battered twice: wet dry wet dry and the fish is battered once: wet then dry. We fry everything in a clear frying oil (soybean) at 360* F.

 


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ICYMI: Hot Tails' Nola BBQ Shrimp http://www.wbrz.com/news/icymi-hot-tails-nola-bbq-shrimp/ http://www.wbrz.com/news/icymi-hot-tails-nola-bbq-shrimp/ Chef of the Month Thu, 2 Oct 2014 4:25:49 AM Hunter Robinson ICYMI: Hot Tails' Nola BBQ Shrimp

BATON ROUGE - Our 2une In Chef of the Month for October is Hot Tails in New Roads. Chef Owen Hohl joined us on 2une In Wednesday to whip up some delicious Nola BBQ Shrimp. Here's how you can do it yourself:

NOLA BBQ SHRIMP

11 large shell on shrimp (the count I used was 16-20)
2 slices of lemon (lemon wheels)
1 Tablespoon chopped garlic
1 Tablespoon Cajun Select (can be purchased at the restaurant)
1/2 cup worcestshire sauce
6 tablespoons real butter (cold)

"WEIRD" BREAD

French bread
1 teaspoon granulated garlic
1 teaspoon herbes de provence
4 Tablespoons butter (real butter)

In a skillet take your shrimp, Worcestershire sauce, Cajun select, garlic, lemon. Bring it to a boil and reduce about half of the liquid. Once reduced the shrimp should be nice and pink with the liquid slightly thickened. Turn off the fire and swirl in the cold butter until melted (this is called mounting it with butter.) It should have a shine to the sauce and become thicker.

For the "WEIRD" bread take butter, herbs, and garlic powder and melt in a sauce pot(can even be done in microwave). Dab the bread in the seasoned butter and toast in a hot skillet or griddle if available.

2une In each Wednesday this month for more recipes from Hot Tails.

 


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Louisiana Bayou Bistro's cheesecake, bread pudding and more http://www.wbrz.com/news/louisiana-bayou-bistro-s-cheesecake-bread-pudding-and-more/ http://www.wbrz.com/news/louisiana-bayou-bistro-s-cheesecake-bread-pudding-and-more/ Chef of the Month Wed, 24 Sep 2014 6:04:13 AM Hunter Robinson Louisiana Bayou Bistro's cheesecake, bread pudding and more

BRUSLY - All month long Louisiana Bayou Bistro has served amazing appetizers and exquisite entrees as our 2une In Chef of the Month. For their final appearance, Chef Chucky Lejeune shifted his focus to delicious desserts, showcasing the Brusly restaurant's cheesecakes, bread pudding, pies and more.

Watch the video to see how to recreate Bayou Bistro's bread pudding on your own.

Also, click on the related links to see all of Bayou Bistro's appearances on 2une In.


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Louisiana Bayou Bistro catering a tailgate near you http://www.wbrz.com/news/louisiana-bayou-bistro-catering-a-tailgate-near-you/ http://www.wbrz.com/news/louisiana-bayou-bistro-catering-a-tailgate-near-you/ Chef of the Month Wed, 17 Sep 2014 4:28:16 AM AE Stevenson Louisiana Bayou Bistro catering a tailgate near you

BATON ROUGE - Louisiana Bayou Bistro offers a catering service that leaves customers wanting more. Bayou Bistro offers a full menu of meat pies, chicken stuffed with boudin, and even crab cakes. Chef Chuck Lejeune, says the key ingredient in any food is love.

The catering service is offered for weddings, crawfish boils and tailgating events. The bistro can cater between 20 and 1000 people for an event.

Contact them online or at 225-749-6354 ext 2.


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Louisiana Bayou Bistro's blackened red fish, twice baked potato and more http://www.wbrz.com/news/louisiana-bayou-bistro-s-blackened-red-fish-twice-baked-potato-and-more/ http://www.wbrz.com/news/louisiana-bayou-bistro-s-blackened-red-fish-twice-baked-potato-and-more/ Chef of the Month Wed, 10 Sep 2014 5:50:58 AM Hunter Robinson Louisiana Bayou Bistro's blackened red fish, twice baked potato and more

BRUSLY - Our September Chef of the Month for 2une In is Louisiana Bayou Bistro in Brusly.

Chef Chucky Lejeune was in the 2une In kitchen with Bridgette Chatelain to showcase some of the restaurants most delicious entrées, including blackened red fish, fried catfish, twice baked potatoes and grilled steak.

Check out the video or 2une In next Wednesday for more from Louisiana Bayou Bistro.


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Alligator, shrimp, boudin and more from Bayou Bistro http://www.wbrz.com/news/alligator-shrimp-boudin-and-more-from-bayou-bistro/ http://www.wbrz.com/news/alligator-shrimp-boudin-and-more-from-bayou-bistro/ Chef of the Month Wed, 3 Sep 2014 6:05:23 AM Hunter Robinson Alligator, shrimp, boudin and more from Bayou Bistro

BRUSLY - Our Chef of the Month for September is Bayou Bistro in Brusly.

Chef Chucky Lejeune joined us on 2une In this morning to show off some of the restaurant's delicious appetizers, including grilled and fried shrimp, fried alligator and boudin.

Check out the video or visit Louisiana Bayou Bistro's website for more information.


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Houmas House Plantation's Tahini Grouper with Couscous Salad http://www.wbrz.com/news/houmas-house-plantation-s-tahini-grouper-with-couscous-salad/ http://www.wbrz.com/news/houmas-house-plantation-s-tahini-grouper-with-couscous-salad/ Chef of the Month Wed, 20 Aug 2014 7:42:33 AM Hunter Robinson Houmas House Plantation's Tahini Grouper with Couscous Salad

BATON ROUGE - Fete Baton Rouge is now less than two weeks away. Many of Louisiana's top chefs will come together for a night of fine food, wine and celebration.

Chef Jeremy Langlois from Houmas House and Brian Dykes with Bin 77 and the Epicurean society joined John Pastorek in the 2une In kitchen this morning. Chef Langlois showed off one of the dishes you could use to electrify your taste buds at Fete Baton Rouge, Houmas House's Tahini Grouper with Couscous Salad and Sumac Yogurt Sauce:

For Grouper
4 6oz. grouper fillets
1/2 cup Tahini paste
1 cup panko bread crumbs
Salt and pepper to taste

Preheat oven to 400 degrees. Season grouper with salt and pepper. Using a spoon, spread Tahini paste on the top of the grouper filet. Sprinkle, generously, bread crumbs on top of the fish coated with the Tahini paste. Place fillets on a oiled sheet pan, and roast in oven for 15 minutes or until breadcrumbs are golden brown and fish is cooked though. Serve on top of couscous salad with sumac yogurt sauce.

For Couscous Salad
1 1/2 cups cooked couscous
1 small shallot (aprox 2 tablespoons), finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 English cucumber, seeded and diced
1/2 cup diced red bell pepper
1 cup toasted pine nuts
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
salt and pepper to taste

In a mixing bowl combine all ingredients and gently mix, seasoning to taste with salt and pepper. Serve cold.

For Sumac Yogurt Sauce
1 cup plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 Tablespoon sumac seasoning
Salt and pepper to taste

In a small mixing bowl whisk, yogurt, oil, and season with salt and pepper. Serve cold. Drizzle sauce around plate with grouper and couscous.

Check out the video for more information about Fete Baton Rouge.

 

 


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Bin 77's Duck Confit Beignets http://www.wbrz.com/news/bin-77-s-duck-confit-beignets/ http://www.wbrz.com/news/bin-77-s-duck-confit-beignets/ Chef of the Month Wed, 13 Aug 2014 6:58:46 AM Hunter Robinson Bin 77's Duck Confit Beignets

BATON ROUGE - Bin 77 Chef David Dickensauge and Scott Callais with Juban's stopped by 2une in this morning to talk about the Epicurean Society and whip up some Duck Confit Beignets.

Recipe:

10 oz diced duck confit
1 oz Worcestershire
1 oz crab boil
1 tbsp creole seasoning
1 oz Tabasco sauce
1 splash truffle oil
1 pinch salt
1 pinch pepper
2 oz sugar
8 eggs yolks
8 egg whites
6 oz dark beer
2 cups flour
1 cup cornstarch
½ cup buttermilk
1 oz duck fat

In a mixing bowl, add all spices, liquids, and egg yolks and mix. Add flour and corn starch. Whip egg whites to stiff peaks, fold in buttermilk and duck fat. Stir and fold in both mixtures until evenly mixed.

For Cayenne Powder Sugar Garnish:
½ cup powder sugar
1 oz cayenne pepper

For Dirty Rice:
½ tbsp. butter or duck fat
¼ lb ground pork
½ cup minced yellow onion
¼ cup minced celery
¼ cup minced dried ancho chile
3 minced garlic cloves
¼ tsp cayenne
¼ tsp freshly ground black pepper
¼ tsp ground cumin
1/3 tbsp dried thyme leaves
1 tbsp dried oregano
3 tbsp finely chopped duck liver
2 dried bay leaves
1 tbsp unsalted butter
2 cups chicken stock
1 cup basmati rice
½ tsp kosher salt

Place the butter and ground pork in a heavy lidded pot over medium-high heat. Cook for 10 minutes, on occasion stirring to break up the pork. Add onion, celery, poblano and garlic. Stir well to start removing some of the browned meat bits from the bottom. In a small bowl, mix the cayenne, black pepper, paprika, cumin, thyme and oregano. Add to pot and stir well. Add duck livers and cook for 2 minutes.

Add bay leaves, butter, stock, rice, and salt. Cover and bring to a boil and then simmer for 20 minutes, or until rice is tender. Discard bay leaves and serve rice.


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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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