Paul Greenberg

Louisiana Eats!
5:00 am
Thu July 18, 2013

Familiar Voices At The Louisiana Eats! Table

Credit sernedipityblu/wordpress

We've invited some of our favorite guests back for this week's edition of Louisiana Eats! They might have all been on the program before, but they've each got something new to bring to the table.

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Louisiana Eats!
5:00 am
Sat May 4, 2013

Will Louisiana's Seafood System Go Commercially Extinct?

Louisiana shrimpers and fishermen are finding new ways to stay economically viable in the changing landscape of the 21st century.
Credit geauxlouisiana/flickr

Fresh seafood has helped define Louisiana's cuisine for centuries. This week a field of experts join us on Louisiana Eats! to discuss how our local seafood is caught, distributed and consumed.

We'll hear from Paul Greenberg about the environmental changes that threaten the Mississippi River shrimp; listen how members of the Gulf Seafood Trace program improve consumer relationships with local fishers; and find out how the shrimp industry has changed in the past 20 years from seafood distributor Louis Raines.

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Louisiana Eats!
3:54 pm
Wed June 20, 2012

A Pair of Fishing Tales

Listen to two award-winning authors speak about the importance of the sea and its inhabitants this week on Louisiana Eats!. Paul Greenberg talks about the importance of preserving fish, and a children's book by Mark Kurlansky spreads the word about marine ecology.

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Louisiana Eats!
5:36 pm
Wed July 27, 2011

Reel Big Catch

This year's Tarpon Rodeo is set to take place the final weekend of July.

Marinated Shrimp and Corn (Serves 6)

From Marcelle Bienvenu's No Baloney On My Boat

3/4 cup olive oil
1/2 cup red wine vinegar
3 tablespoons Creole mustard
2 tablespoons chopped chives or green onions
2 tablespoons chopped fresh parsley
2 pounds large shrimp, cooked in seasoned water then peeled and deveined
2 cups of fresh corn kernels
Salt and freshly ground black pepper, to taste

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Louisiana Eats!
5:12 pm
Wed June 15, 2011

Greenberg, Vaucresson, and Birtel

Author Paul Greenberg

Creole Meuniere Sauce

Yields approximately 1/2 cup, enough to sauce 6 fish fillet

1/2 cup veal stock
2 tablespoons Worcestershire sauce
1 lemon
1/3 pound butter, unsalted, cold, and cut in 1/2 inch cubes
1/2 teaspoon fresh ground black pepper
Salt to taste

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Louisiana Eats!
6:59 pm
Wed April 13, 2011

Plentiful Passover Practices

Creole Oyster Bisque

Serves 8

1 qt. oysters and their juice
3 stalks finely chopped celery
8 tablespoons (1 stick) butter
3 stalks finely chopped celery
6 tablespoons flour
2 cups oyster liquor (or oyster rinse water)**
2 teaspoons thyme
2 bay leaves
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions
2 cups heavy cream (or 1/2 & 1/2)
Salt, pepper, hot sauce to taste

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