Emile DeFelice of South Carolina's Caw Caw Creek joins Poppy to talk about dissolving southern stereotypes by raising humane hogs. Plus Trey Litel of Louisiana Spirits talks about a new rum distillery opening in Louisiana.
On this week of Louisiana Eats we'll spend the day with New Orleans' culinary icon, Leah Chase, to celebrate her birthday. Plus Poppy speaks with Longue Vue Gardens' Joe Baker about their Two for Tea event.
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.
On this overstuffed edition of Louisiana Eats!, Poppy interviews Chef Ryan Farr about his artisan turduckens, listens to Chef Alon Shaya share a sentimental memory, and tours The Gallier House with curator Caroline Bercier.
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.