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!
2:21 pm
Wed July 13, 2011

Bastille Day Celebration

SAVORY PAIN PERDU (Serves 4)

8 SLICES OF FRENCH BREAD,
SLICED 1 1/2 INCH THICK
1 1/2 CUPS OF MILK
6 EGGS
1 TABLESPOON HOT SAUCE (OR TO TASTE)
8 OZ. HERBED SOFT CHEESE (GOAT, FARMER'S OR SEASONED CREAM CHEESE COMBINED WITH FRESH HERBS OF CHOICE)
4 TBS BUTTER

Cut a pocket, from the side, into the center of each piece of French bread. Divide the cheese into 1/8ths and insert one piece into each slice of bread.

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Louisiana Eats!
6:33 pm
Wed July 6, 2011

Overlooked Figures of the Past

Food writer John T. Edge

Stuffed Shrimp (Serves 6)

Stuffing:
3 Tablespoons butter
2 green onions, thinly sliced
1 celery rib, finely chopped
3 Tablespoons onion, finely chopped
1 Tablespoon parsley, finely chopped
1/2 loaf French bread
1 lb. fresh claw crabmeat
4 cups plain, dry bread crumbs
2 eggs
Salt and pepper to taste

Shrimp:
3 pounds fresh shrimp (about 36)
Salt and pepper
2 cups flour
1 egg
1 cup milk
Oil for frying

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Louisiana Eats!
5:30 pm
Wed June 29, 2011

Top Chef Masters Wrap Up

Chef Mary Sue Milliken

Asian Cole Slaw (Serves 6-8)

1 small cabbage
4 Tablespoons sesame oil
1/2 cup rice wine vinegar
1/2 teaspoon chili oil
1 tablespoon sugar
1/4 teaspoon salt

Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar, chili oil, and then toss with the cabbage. Toss a second time after sprinkling on sugar and salt. Adjust seasonings to taste, then chill until serving.

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Louisiana Eats!
4:56 pm
Wed June 22, 2011

Lucky Peaches

Chef David Chang, owner of the Momofuku network of restaurants in NYC.

Marcy's Peach Chutney
Yields approximately 2 quarts

2 quarts finely chopped, peeled, pitted peaches (about 20 medium)
3/4 cup raisins
1/2 cup chopped onion (about 1 medium)
2 cups brown sugar
1/8 cup mustard seed
2 1/2 cups cider vinegar, 5% acidity
1 tablespoon ground ginger
1 teaspoon salt

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Louisiana Eats!
5:12 pm
Wed June 15, 2011

Greenberg, Vaucresson, and Birtel

Author Paul Greenberg

Creole Meuniere Sauce

Yields approximately 1/2 cup, enough to sauce 6 fish fillet

1/2 cup veal stock
2 tablespoons Worcestershire sauce
1 lemon
1/3 pound butter, unsalted, cold, and cut in 1/2 inch cubes
1/2 teaspoon fresh ground black pepper
Salt to taste

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Louisiana Eats!
6:52 pm
Wed June 8, 2011

Shrimp & Starters

At Ancora Pizzera & Salumeria, Jeff Talbot uses a starter: a stable culture of bacteria and yeast present in a mixture of flour and water.

Peach and Blueberry Crumble

Serves 6

Topping:
1/3 cup pecans, almonds or walnuts, coarsely chopped
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons unsalted butter
1/3 cup old-fashioned rolled oats

Filling:
2 cups peeled and sliced peaches
1 cup blueberries
1 tablespoon flour
1 1/2 tablespoons sugar
1/8 teaspoon cinnamon

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Louisiana Eats!
11:36 am
Wed June 1, 2011

The Rethinkers, Oysters, and Baumer Preserves

The ReThinkers are taking strides to improve New Orleans' lunchroom.

Zucchini Bread

3 eggs
1/2 cup oil
1/4 cup plain yogurt
1 1/2 cups sugar
1 teaspoon vanilla
2 cups grated unpeeled raw zucchini
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves

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Louisiana Eats!
7:05 pm
Wed May 25, 2011

A World Without Fish & Georges' Olive Oil

Kurlansky's latest book aimed at children.

How To Dry Shrimp

1/2 lb. small sized unpeeled shrimp, head on
1/2 teaspoon salt

Pat shrimp dry and toss with salt. Arrange the shrimp in a single
layer on a paper plate. Cover with a sheet of paper towel and
microwave on high for 3 minutes intervals until shrimp are dried.

Eat as a snack or grind into a powder to use as an intense shrimp
flavoring agent.

We'd love to hear from you! Email us!

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Louisiana Eats!
6:00 pm
Wed May 18, 2011

Chef Suvir Saran on Top Chef, Third Wave Coffee in Louisiana

One of the many beautiful designs you'll find in a cup of third wave coffee.

Andouille in Creole Mustard Cream Sauce

Serves 16 as an appetizer

2 lbs. andouille sausage - sliced into 1/8th inch rounds
1 cup Creole mustard
1 cup heavy cream

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Louisiana Eats!
5:11 pm
Wed May 11, 2011

Shadows on the Gulf & Holmes in the Quarter

BUSTER HOLMES' WORLD FAMOUS RED BEANS & RICE

1 pound red beans
1 pound smoked ham hock
1 onion, chopped
1/2 green bell pepper, chopped
Salt and pepper to taste
2 cloves garlic
1/2 stick margarine

Pick through the beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire until done, about 2 hours. Add salt, pepper, margarine and cook 5 minutes. Serve on rice with Louisiana hot sauce, French bread and butter.

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