Louisiana Eats

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!
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!
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.

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

Thanksgiving Edition

Pie baker Kate McDermott.
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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

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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.

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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

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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!

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Louisiana Eats!
6:44 pm
Wed October 12, 2011

Boudin & Beer

Creole Carbonnades

Serves 6 - 8

2 lbs beef stew meat
1/2 cup flour
1/2 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
1/2 cup Creole mustard
Salt and pepper to taste
4 Idaho potatoes, cut into 1/2 inch cubes and parboiled until tender

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Louisiana Eats!
6:32 pm
Wed October 5, 2011

The Gorilla Man and The Empress of Steak & NOLA Goes Pink

Author Randy Fertel

Crystal Honey Sauce

1/2 cup Crystal hot sauce
1/4 cup honey

This recipe originates with Chef Darin Nesbit of the Bourbon House. Chef Darin tosses fried alligator in the sauce and serves it with blue cheese dressing for dipping, a la buffalo wings.

Bring the 1/2 cup Crystal hot sauce to a boil in a saucepan and boil until it has reduced in volume by half. Add the honey to the hot sauce, return to a boil then reduce to a simmer and cook together for 10 minutes.

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