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!
11:14 am
Wed December 8, 2010

Holiday Preparations

Aunt Daisy's Candied Grapefruit Peel

Yields 16 - 4 oz. gift jars

4 cups Louisiana grapefruit peels
cup Kosher salt
1 cup water
2 cups sugar
& 6 cups sugar

Cut a bag of grapefruit (8 - 12) in half, juice and reserve for later use.

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Louisiana Eats!
5:19 pm
Wed December 1, 2010

Hanukkah Edition

Mildred's Potato Latkes (Yields 24 latkes)

6 large Idaho potatoes, peeled and grated
2 eggs
2 Tablespoons flour
1 teaspoon salt
Pepper to taste
1 small onion, grated
1 carrot, peeled and grated
teaspoon baking powder
Oil for frying

Drain potatoes thoroughly. Mix all ingredients together. Drop by the tablespoon full into inch of hot oil in a frying pan. Fry until browned on both sides, turning only once so potatoes do not get soggy.

Drain on paper towels and serve.

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Louisiana Eats!
11:19 am
Wed November 24, 2010

Thanksgiving Traditions

Basic Poultry Stock

1 poultry carcass (chicken, turkey, duck, goose - NO SKIN!)
1 carrot
1 onion
2 ribs celery
Herbs & peppercorns (optional)

After most of the meat has been stripped from the bones, add the carcass to a stock pot with the carrot, onion and celery. (For a darker stock, you can roast the seasoning vegetables in advance and leave the peel on the onion).

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Louisiana Eats!
7:05 pm
Wed November 17, 2010

Urban Chickens & Restaurants of the Past

Cheese Pumpkin Jam (Yields approximately 3 cups)

1 small cheese pumpkin (or other dense variety)
6 cups sugar
8 cups water

Peel the pumpkin, scoop out the seeds and the stringy membrane that holds them in. Cut into 1 inch sized cubes. In a large, heavy pot add 1 cups of sugar and 2 cups of water for each 4 cups of pumpkin. When the sugar is dissolved, add the pumpkin, bring to a boil and then reduce to a low simmer. Cook uncovered until the liquid has dissolved and the pumpkin is reduced to jam.

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Louisiana Eats!
9:45 pm
Wed November 3, 2010

A Feast of a Show

Seafood Stuffed Mirlitons (Serves 8)

4 mirliton or choyote squash
1 stick of butter
1 onion, finely chopped
1 Pound of peeled shrimp, chopped
1 Pound of claw crabmeat
2 tablespoons diced ham
1 cup seasoned bread crumbs
1 bunch thinly sliced green onions
Salt and pepper to taste
Additional bread crumbs and butter for topping

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Louisiana Eats!
12:49 am
Wed October 27, 2010

Halloween Edition

CALAS (Yields 1 dozen calas)

MIX TOGETHER
2 CUPS COOKED RICE
6 T FLOUR
3 HEAPING T SUGAR
2 TSP. BAKING POWDER
1/4 TSP. SALT
1/4 TSP. VANILLA
NUTMEG
THEN ADD
2 EGGS
TOPPING
POWDERED SUGAR

Mix the rice and dry ingredients together thoroughly. Add the eggs and when thoroughly mixed, drop by spoonfuls into hot deep fat (360 degrees) and fry until brown. Drain on paper. Sprinkle with powdered sugar. Serve hot.

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Louisiana Eats!
3:30 am
Wed October 20, 2010

Cajun Edition

CREOLE CARBONNADES (Serves 6 - 8)

2 lbs beef stew meat
1 cup flour
1 cup oil
2 thinly sliced onions
2 tablespoons demi glace (or the commercial products Marmite or Bovril)
2 bottles of dark beer
8 - 10 rounds of stale french bread
1/4 cup Creole mustard
Salt and pepper to taste

4 Idaho potatoes, cut into inch cubes and parboiled until tender

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Louisiana Eats!
3:29 am
Wed October 13, 2010

Food on the Move

Vanilla Pull Taffy (Yields 1 pound)

1 cups sugar
1 cup water
2 tablespoons white vinegar
1 teaspoons butter

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Louisiana Eats!
1:07 pm
Wed October 6, 2010

The Week of Octoberfest

German Potato Salad (Serves 4 - 6)

Ingredients:
4 medium, Idaho potatoes
1 tablespoon salt
4 slices bacon
1 small onion, finely chopped
1/4 cup cider vinegar
2 tablespoons water
3 tablespoons salad oil
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

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Louisiana Eats!
8:45 am
Wed September 29, 2010

The Week of Heroes

Poppy talks to Ashley Graham about who is not eating in Louisiana and NOCCA student's winning recipe for Emeril's restaurants.

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