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Louisiana Eats!
12:00 pm
Wed July 25, 2012

A Toast to the Cocktail

Raise your glass to the first hour-long edition of Louisiana Eats! We'll speak with cocktail experts, bar chefs, and even a Louisiana Senator to bring you all sorts of insights about your favorite drinks.

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Louisiana Eats!
3:31 pm
Wed September 14, 2011

Muy Caliente

Crab Yvonne

Serves 6

6 tablespoons butter
1 lb. Lump crabmeat
8 - 10 button mushrooms, thinly sliced
1 bunch green onions thinly sliced
1 8 oz can of artichoke bottoms, thinly sliced
Salt & pepper to taste

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Louisiana Eats!
5:41 pm
Wed August 17, 2011

Scholarship Edition

Author Harold McGee

Asian Cole Slaw (Serves 6-8)

1 small cabbage
4 Tablespoons sesame oil
1/2 cup rice wine vinegar
1/2 teaspoon chili oil
1 tablespoon sugar
1/4 teaspoon salt

Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar, chili oil, and then toss with the cabbage. Toss a second time after sprinkling on sugar and salt. Adjust seasonings to taste, then chill until serving.

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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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