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!
3:56 pm
Wed May 4, 2011

NOLA Family Businesses

Bernie Joliet's Mamita & Papa making tamales in New Orleans' yesteryears.

How To Clean & Fry Soft Shell Crabs

With crab in one hand and kitchen shears in the other begin by removing the face about 1/2 inch, including the eye sockets and the mouth. Next turn the crab over and remove the apron.

Finally, remove the feathery gills from both sides of the crab by lifting up the pointed ends of the soft shell, pulling them away from the body and snipping them off. Make sure you cut through the fluid-filled sac right behind the face to prevent the popping that happens as they cook.

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Louisiana Eats!
6:53 pm
Wed April 27, 2011

Anthony Bourdain & Jazzfest

Courtbouillon

Fish Fillet
1 lb. can of tomatoes
1 Onion, chopped
1 Bellpepper, chopped
3 Celery stalks, chopped
1/2 cup bacon grease or oil
1/2 cup flour
2 Garlic cloves
2 1/2 cups fish stock or water
2 Tsp. Thyme
2 Bay Leaves
1 Tsp. Pepper Sauce
Salt to taste

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Louisiana Eats!
6:01 pm
Wed April 20, 2011

Dooky Chase Traditions - Past and Present

Chef Leah Chase

Fried Chicken a la Leah Chase

Serves 4 - 6

1 whole chicken, cut into pieces
Salt and pepper
Flour
Oil for deep frying

Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.

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Louisiana Eats!
6:59 pm
Wed April 13, 2011

Plentiful Passover Practices

Creole Oyster Bisque

Serves 8

1 qt. oysters and their juice
3 stalks finely chopped celery
8 tablespoons (1 stick) butter
3 stalks finely chopped celery
6 tablespoons flour
2 cups oyster liquor (or oyster rinse water)**
2 teaspoons thyme
2 bay leaves
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions
2 cups heavy cream (or 1/2 & 1/2)
Salt, pepper, hot sauce to taste

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Louisiana Eats!
5:40 pm
Wed April 6, 2011

Besh & The Boys

New Orleans native, Chef John Besh

Crawfish Etouffee (Serves 4)

1 lb. crawfish tails
1 Stick butter (8 oz)
1 Bunch green onions, thinly sliced
1 Clove garlic
3 Tablespoons tomato paste
1 Cup of water to rinse out crawfis tail bags
1 Teaspoon thyme
2 Bay leaves
1/4 Teaspoon cayenne pepper
2 turns of the peppermill
Scant 1/2 Teaspoon salt

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Louisiana Eats!
6:08 pm
Wed March 23, 2011

Turn the Page - Tennessee Makes 100

Pultizer Prize winning playwright Tennessee Williams.

Brandy Alexander

Serves 1

1.5 ounces brandy
1 ounce dark creme de cacao
2 ounces heavy cream
Freshly grated nutmeg

Combine all of the ingredients. Add ice and shake vigorously for about a minute.  Strain into a chilled, stemmed martini glass and top with a just a bit of freshly grated nutmeg.
 

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Louisiana Eats!
1:50 pm
Wed March 16, 2011

Spring Holidays Abound

The American Irish: innovating fashion since 1845.

Irish Channel Italian Cabbage (Serves 6 - 8)

1 large head of cabbage
1 lb bacon, diced
1 onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 cups Italian stuffing (see recipe to follow)

Cut the cabbage from the core, then cut into a coarse, large dice (about 3 inch square size pieces.) Rinse cabbage thoroughly in a colander and put aside.

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Louisiana Eats!
1:25 pm
Wed March 9, 2011

Ripening on the Vine

Oeufs a la Bechamel

Serves 4

6 hard boiled eggs
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 teaspoon sugar
4 green onions, thinly sliced
1 teaspoon flat leaf Italian parsley, chopped
Salt and pepper

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Louisiana Eats!
6:05 pm
Wed March 2, 2011

It's Carnival Time!

Throw me somthing, mister!

Jello Shots

Makes approximately 16-32 shots, depending on the size of your paper souffle cups.

Jello, 3 oz box (grape, lemon and lime for Mardi Gras colors, of course!)
Water
1 cup vodka
1/4 cup Everclear grain alcohol (for the brave of heart)
5 or 6 ice cubes
Paper souffle cups in 1 ounce size

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Louisiana Eats!
4:43 pm
Wed February 23, 2011

Stories of Struggles & Success

Dr. Jessica Harris' new book, High on the Hog

Breakfast Rice and Eggs

1 Cup of Rice
2 Cups of Water or Stock
1/2 teaspoon salt (if desired)
1 tablespoon butter (if desired)
1 Egg for each cup of rice

Prepare rice:
1. Bring the water to a boil.
2. Add the rice, 1/2 teaspoon of salt and 1 tablespoon of butter, stir once.
3. Cover the pot and return the water to a boil.
4. Immediately turn the stove down to simmer and cook about 15-20 minutes.

Rice is usually done when the water is completely absorbed.

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