Louisiana Eats!

Wednesdays at 1:00 p.m. and Saturdays at 11 a.m.

Louisiana Eats! is a radio show for people who cook and people who love to eat well — all with a Louisiana point of view and Poppy’s distinctive Louisiana voice.

In each program listeners join Poppy as she meets people who produce, cook, and eat the foods we enjoy and treasure — exploring kitchens and stores, farms and waterways where favorite foods are produced and prepared. And because Louisianans love all kinds of food, Poppy won’t limit herself to shrimp creole and hot sauce!

Connect with the show on Facebook and on Twitter.

Major Support for Louisiana Eats! comes from: 

Zatarain's, Popeyes Louisiana Kitchen and Rouses Supermarkets.

With additional support from:

Dickie Brennan Family of Restaurants, LCI Workers' Comp and Leitz-Eagan Funeral Home.

Genre: 
Composer ID: 
5187f96ce1c817b26f41488d|5187f939e1c817b26f414881

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Louisiana Eats!
5:25 pm
Wed February 16, 2011

Peeling Apart the Segregated Past

Although it is iconic, the New Orleans streetcar has a dark history.

Shrimp Creole
From Woodstoves to Microwaves

2 tablespoons cooking oil
1 large onion, minced
1 clove garlic, minced
2 tablespoons green pepper, minced
1 tablespoon flour
1 8 oz. can tomato sauce
1/8 teaspoon cayenne
1 1/2 to 2 cans water
Pinch of thyme
2 tablespoons parsley
2 pounds shrimp, cleaned
1 teaspoon salt
1/2 teaspoon pepper

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Louisiana Eats!
5:58 pm
Wed February 9, 2011

Love At First Bite

Cupid thoroughly enjoying himself.

Chocolate Truffles (Yields 30)

1/3 cup heavy cream
6 Tablespoons unsalted butter
2 cups bittersweet chocolate chips

1/3 cup cocoa powder (or combination of other powdered ingredients) for dusting

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Louisiana Eats!
4:52 pm
Wed February 2, 2011

The Far East in The Dirty South

Five Happiness Restaurant on S. Carrollton Ave. commemorates Chinese New Year with dragon dances.

Chinese Chicken Salad (Serves 6-8)

1 whole chicken or 6 chicken breasts

1 bunch thinly sliced green onions

1 large cucumber

1 cup sesame tahini paste (or peanut butter)

1/4 cup dark sesame oil (for dressing)

2 additional tablespoons dark sesame oil (to mix with cooked noodles)

1/2 cup rice wine vinegar

1/4 cup soy sauce

1 tablespoon Sriracha pepper sauce

2 tablespoons sugar

1 lb Chinese egg noodles or linguini

1/2 head shredded iceberg lettuce

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Louisiana Eats!
6:04 pm
Wed January 26, 2011

A Tale of Two Companies

Mulligatawny Soup (Serves 6 - 8)

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 tablespoon curry powder
4 cups chicken broth
1 Granny Smith apple cored and chopped, with the peel on
1/2 cup, cooked white rice
1 cup cooked, diced chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/2 cup heavy cream

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Louisiana Eats!
2:20 pm
Wed January 19, 2011

The King and Dat Dog

Dale Degroff, The King of Cocktails

Sauce a Moutarde Japonais

Sauces 4 to 6 hotdogs

4 tablespoons butter
1 1/2 tablespoons flour
1/2 cup smoked sausage, finely diced
1 tomato, diced
1 bell pepper, diced
2 green onions, finely chopped
1 stalk celery, diced
1 tablespoon prepared wasabi mustard
1 cup chicken stock
1/4 cup fresh parsley, chopped
Cajun seasoned salt to taste

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Louisiana Eats!
1:43 pm
Wed January 12, 2011

Meat: Nationally, Locally

Chef & author Betty Fussell

Cooking Grass-fed Beef

Grass fed beef requires about 30 percent less cooking time and retains its moisture if cooked at slightly lower temperatures.

First, briefly sear your steak over a high heat on the grill or in a cast iron pan. Then, reduce the heat to medium high. Use a meat thermometer for best results.

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Louisiana Eats!
3:22 pm
Wed January 5, 2011

Carnival Season Heats Up at Haydel's Bakery

Molly Kimball's Cheesy Mashed Potatoes (Makes 4 cups)

4 cups cauliflower (fresh or frozen)
1 Tbsp. sour cream
1 Tbsp. half & half
1 Tbsp. butter
4 wedges of Laughing Cow Light Cheese
Dash of salt (optional) and pepper to taste

Garnish (optional): bacon bits, cheese & chives

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Louisiana Eats!
2:52 pm
Wed December 29, 2010

Champagne Wishes & Caviar Dreams

Poppy Tooker invites Louisiana caviar processor John Burke into the studio and imbibes in the intoxicating aura of Margarita Bergen.

Cajun Caviar (Yields 8 cups)

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Louisiana Eats!
2:04 pm
Wed December 22, 2010

Christmas with Mignon Faget

New Orleans icon Mignon Faget

Daube Glacee (Yields 4 dozen slices)

3/4 cup shredded beef (roast or boiled beef)
20 pimento stuffed green olives, sliced
1 box veal stock
2 packages gelatin
1 bunch green onions, minced
4 Tablespoons flat leaf Italian parsley, chopped
2 Tablespoons Lea & Perrin Worcestershire sauce

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Louisiana Eats!
7:49 pm
Wed December 15, 2010

In the Kitchen with Theresa

Musician Theresa Andersson

Pecan Cocoons (Yields 3 dozen)

1 cup butter
4 Tablespoons powdered sugar
2-3/4 cups flour
1 cup finely chopped pecans
4 teaspoons vanilla
1 Tablespoon ice water
2 cups powdered sugar for rolling

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