Bryan Burkey

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.

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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!
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!
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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Louisiana Eats!
3:55 am
Wed August 18, 2010

Chili Peppers and Rose Wine

Pepper Vinegar

1 pint small, hot peppers of choice
1 pint of cider vinegar

Put the peppers in a clean, glass bottle. Fill with vinegar and screw the top on tightly. Store the pepper vinegar in a cool, dark place for at least a week before using.

Use as a condiment as desired.

***This pepper vinegar improves with age and can be renewed by periodically adding more vinegar to the bottle. It is not necessary to add more peppers.

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Louisiana Eats!
11:40 am
Wed July 21, 2010

Delicious Cocktails

Oysters Rockefeller (Serves 4)

1 lb. thawed, frozen spinach, squeezed dry
1 bunch green onions
1 celery heart
cup flat leaf parsley
2 sticks melted butter
2 tablespoons anchovy paste
Juice of 1 lemon
4 tablespoons Lea & Perrin Worcestershire sauce
4 oz. Herbsaint or Pernod
Tabasco to taste
1/2 cup Progresso seasoned breadcrumbs
1 quart shucked or 18 - 24 oysters on the half shell

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