In this week's episode we'll host polar opposite points of view. John Morales & O'Shea Cleveland discuss their involvement with a vegan restaurant in New Orleans, and Scott Gibert shares his latest hunting stories.
Everyone's doing their best to make changes as we rollover into a new year. We'll hear from Jodi Brown about indulging your way to good health, and from Second Harvest's Tony Biggs about value-shopping at the market.
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.
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.
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.