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

Pages

Louisiana Eats!
5:52 pm
Wed December 28, 2011

Year In Review

Get ready for the New Year on this week's special edition of Louisiana Eats! Join us as we talk with an award-winning author, an international hot dog legend, and a tag team of Cajuns preserving their heritage with the ultimate pairing of beer and rock 'n roll.

Louisiana Eats!
6:02 pm
Wed December 21, 2011

Holiday Edition

Alon Shaya's Chanukah Donuts

Serves 6 people

Read more
Louisiana Eats!
7:02 pm
Wed December 14, 2011

Happy Table and Festive Wine

Mobile native Eugene Walter.

On this jolly edition of Louisiana Eats!, Poppy discusses the obscure, yet larger-than-life story of Eugene Walter. Then we'll get advice from W.I.N.O.'s Bryan Burkey about selecting wine for your gift-giving holiday celebration.

Champagne Mustard

Yield: 3 cups

1 1/3 cups Coleman's dry mustard
2 cups sugar
1 1/3 cups champagne (Regina white wine) vinegar
6 eggs

Mix together dry ingredients. Add vinegar. Mix in eggs one at a time and continue beating in a double boiler until thick.

Read more
Louisiana Eats!
12:25 pm
Wed December 7, 2011

Expanding Organizations

On this week's edition of Louisiana Eats!, Poppy speaks with restaurateur John Currence about his latest collaboration with the Manning family, and then chats with the President & CEO of 2nd Harvest Food Bank about their initiatives around Louisiana.   

Sweet and Spicy Pecans

Yield: 1 cup

1 cup pecans
1 tablespoon butter
2 teaspoons worcestershire sauce
2 tablespoons sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Read more
Louisiana Eats!
12:26 pm
Wed November 30, 2011

Joel Salatin Says, "Folks, This Ain't Normal!"

Farmer Joel Salatin

Joel Salatin of Virginia's Polyface Farm discusses his radical farming philosophies.

Read more
Louisiana Eats!
1:38 pm
Wed November 23, 2011

Thanksgiving Edition

Pie baker Kate McDermott.
Read more
Louisiana Eats!
1:40 pm
Wed November 16, 2011

Fine Design

SEAFOOD GUMBO

1/2 CUP OIL
1 CUP FLOUR
4 GUMBO CRABS
2 LBS. SHRIMP
1 ONION, CHOPPED
1 BELL PEPPER, CHOPPED
3 STALKS CELERY, CHOPPED
2 LBS. OKRA, SLICED 1/4"
OIL FOR FRYING OKRA
1 - 1 LB. CAN CRUSHED TOMATOES
1 GALLON SHRIMP STOCK
1 CLOVE GARLIC
2 T THYME
1 BAY LEAF
1 BUNCH GREEN ONIONS
CRYSTAL HOT SAUCE TO TASTE

Read more
Louisiana Eats!
3:50 pm
Wed November 9, 2011

The Wistful Palate Effect

Mouthwatering produce at the Red Stick Farmer's Market

Crabmeat Ravigote

1lb. lump crabmeat
2 cups mayonnaise
6 oz. capers, chopped
3 tablespoons chopped parsley
1 bunch green onions, sliced
Juice of 1 lemon
1 egg
1 cup oil
Salt, pepper and hot sauce to taste
1 head iceberg lettuce, finely sliced

Combine lemon juice and egg in food processor. With machine running, slowly drizzle in oil. Mix together crab, mayonnaise, capers, parsley and green onions. Chill thoroughly and serve on a bed of lettuce.

Read more
Louisiana Eats!
7:18 pm
Wed November 2, 2011

A Chef Who Nose

Author Molly Birnbaum

Salade de Xuxu

Serves 4

2 raw merlitons (choyotes)
3 oranges
1 bunch of green onion, sliced
1 tablespoon extra virgin olive oil
Juice of 2 limes
Salt and pepper to taste
Fresh coriander, parsley or mint, finely chopped

Read more
Louisiana Eats!
3:26 pm
Wed October 26, 2011

Harvest Edition

Chef John Besh's new book.

Creole Mustard Cream Sauce

Yields approximately 1 cup

1/2 cup Creole mustard
1 cup heavy cream

Add 1 cup heavy cream to a 1 1/2 quarts sauce pot. Bring to a boil over a high heat, whisking constantly until the cream is reduced by half. Reduce the heat and whisk in the Creole mustard. Creole Mustard Cream Sauce is equally as good served as a dipping sauce for boudin as it is on andouille sausage.

We'd love to hear from you! Email us or enter our Culinary Contest!

Read more

Pages