Chef John Folse's Cookbook - FOX 8 WVUE New Orleans News, Weather, Sports, Social

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  • Chef John Folse: The perfect grilled steak

    Chef John Folse: The perfect grilled steak

    Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of a grill master.

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    Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of a grill master.

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  • Chef John Folse: Old Kentucky bourbon marinade

    This marinade is simple, sophisticated and versatile. It can be used to marinate beef, pork, chicken or vegetables. It is always a crowd-pleaser during the grilling and entertaining season! 

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    This marinade is simple, sophisticated and versatile. It can be used to marinate beef, pork, chicken or vegetables. It is always a crowd-pleaser during the grilling and entertaining season! 

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  • Chef John Folse: Seasoned alligator and pork meatloaf

    Chef John Folse: Seasoned alligator and pork meatloaf

    When looking for a unique meatloaf recipe, the alligator paired with the pork makes for a perfect marriage. If you manage to save some for leftovers, be sure to try the meatloaf sliced on a cold sandwich. You won’t be disappointed! 

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    When looking for a unique meatloaf recipe, the alligator paired with the pork makes for a perfect marriage. If you manage to save some for leftovers, be sure to try the meatloaf sliced on a cold sandwich. You won’t be disappointed! 

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  • Chef John Folse: Sugarcane skewers

    Chef John Folse: Sugarcane skewers

    Chef John Folse believes these authentic sugarcane skewers will be the highlight of your next party! The natural cane sugar stalks add an excellent flavor to shrimp, meat or vegetable skewers. The stalks paired with a cilantro-habanero marinade is an unbeatable combination! 

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    Chef John Folse believes these authentic sugarcane skewers will be the highlight of your next party! The natural cane sugar stalks add an excellent flavor to shrimp, meat or vegetable skewers. The stalks paired with a cilantro-habanero marinade is an unbeatable combination! 

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  • Chef John Folse: Honey-glazed roasted root vegetables

    Chef John Folse: Honey-glazed roasted root vegetables

    Root vegetables such as parsnips were brought to America with the early colonists and grown in the cool climate. It is no surprise that these vegetables made their way to colonial tables and have been associated with holiday feasts ever since. 

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    Root vegetables such as parsnips were brought to America with the early colonists and grown in the cool climate. It is no surprise that these vegetables made their way to colonial tables and have been associated with holiday feasts ever since. 

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  • Chef John Folse: Bacon and pecan chicken salad sandwich

    If you’re looking for a more exciting chicken salad, this is the recipe for you! Adding pecans and smoky bacon takes this chicken salad over the top. This recipe also works great with a rotisserie chicken from your local grocery store! 

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    If you’re looking for a more exciting chicken salad, this is the recipe for you! Adding pecans and smoky bacon takes this chicken salad over the top. This recipe also works great with a rotisserie chicken from your local grocery store! 

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  • Chef John Folse: Grit cakes

    Chef John Folse: Grit cakes

    You can’t go wrong with these crisp-edged, golden grit cakes. Get creative and top them with chicken, shrimp or a creamy sauce. A great recipe for breakfast, lunch or dinner! 

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    You can’t go wrong with these crisp-edged, golden grit cakes. Get creative and top them with chicken, shrimp or a creamy sauce. A great recipe for breakfast, lunch or dinner! 

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  • Chef John Folse: Creamy shrimp & mushroom pasta

    Chef John Folse: Creamy shrimp & mushroom pasta

    This creamy shrimp and mushroom pasta is fast and easy yet filling and rich. The herbs, shrimp and mushrooms paired with the creamy Alfredo sauce is an ingenious marriage. An easy weeknight favorite! 

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    This creamy shrimp and mushroom pasta is fast and easy yet filling and rich. The herbs, shrimp and mushrooms paired with the creamy Alfredo sauce is an ingenious marriage. An easy weeknight favorite! 

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  • Chef John Folse: Spicy plantation seafood dip

    Chef John Folse: Spicy plantation seafood dip

    The abundance of shellfish in Louisiana's bayous provides the opportunity to combine many different varieties in one dish. Here, more than in any other part of the country, you will see the marriage of meats and vegetables to seafood in a wealth of dishes. In this recipe, it is acceptable to substitute any local seafood available. You may also use only two of the three shellfish in adjusted quantities if you prefer. 

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    The abundance of shellfish in Louisiana's bayous provides the opportunity to combine many different varieties in one dish. Here, more than in any other part of the country, you will see the marriage of meats and vegetables to seafood in a wealth of dishes. In this recipe, it is acceptable to substitute any local seafood available. You may also use only two of the three shellfish in adjusted quantities if you prefer. 

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  • Chef John Folse: Fresh peach ice cream

    Chef John Folse: Fresh peach ice cream

    Peaches are plentiful this time of the year and are often eaten on ice cream. This is a perfect treat for a hot summer day! 

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    Peaches are plentiful this time of the year and are often eaten on ice cream. This is a perfect treat for a hot summer day! 

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  • Chef John Folse: Smothered okra and tomatoes

    Chef John Folse: Smothered okra and tomatoes

    Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo. Smothered okra and tomatoes can be eaten alone or made into a side dish by adding lump crabmeat or shrimp. Many Louisianians make large batches of this dish to freeze for later use in gumbo. 

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    Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo. Smothered okra and tomatoes can be eaten alone or made into a side dish by adding lump crabmeat or shrimp. Many Louisianians make large batches of this dish to freeze for later use in gumbo. 

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  • Chef John Folse: Catfish Courtbouillon

    Chef John Folse: Catfish Courtbouillon

    This is a great recipe given to Chef John Folse by a good friend. What makes this recipe so interesting is the simple procedure used in cooking the dish and just how versatile it is using numerous varieties of fish and shellfish. Try it. You’ll be stunned by the great flavor. 

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    This is a great recipe given to Chef John Folse by a good friend. What makes this recipe so interesting is the simple procedure used in cooking the dish and just how versatile it is using numerous varieties of fish and shellfish. Try it. You’ll be stunned by the great flavor. 

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  • Chef John Folse: Mamere's country-style lemon pie

    Chef John Folse: Mamere's country-style lemon pie

    Mamere Zeringue was my grandmother on Chef John Folse's mother's side of the family. She was not only a fabulous cook, but would have been considered a top pastry chef in her day. Although most country-style lemon pies are made with a similar recipe, this one has a bit less lemon juice so it's not quite as citrusy as a tart lemon pie. If a tart flavor is desired, add 2 tablespoons of fresh lemon juice to the recipe. 

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    Mamere Zeringue was my grandmother on Chef John Folse's mother's side of the family. She was not only a fabulous cook, but would have been considered a top pastry chef in her day. Although most country-style lemon pies are made with a similar recipe, this one has a bit less lemon juice so it's not quite as citrusy as a tart lemon pie. If a tart flavor is desired, add 2 tablespoons of fresh lemon juice to the recipe. 

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  • Chef John Folse: Julia Child's French Onion Soup

    Chef John Folse: Julia Child's French Onion Soup

    This classic soup was traditionally a hangover remedy sold in all-night cafés in Paris. It was thought that the rich beef broth flavored with sautéed onions and topped with a hearty crouton would revive revelers in the early hours of the morning following a night of indulgence. Chef John Folse recreates this dish in honor of Julia Child’s 105th birthday! 

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    This classic soup was traditionally a hangover remedy sold in all-night cafés in Paris. It was thought that the rich beef broth flavored with sautéed onions and topped with a hearty crouton would revive revelers in the early hours of the morning following a night of indulgence. Chef John Folse recreates this dish in honor of Julia Child’s 105th birthday! 

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  • Chef John Folse: Roasted beet, blood orange and endive salad

    Chef John Folse: Roasted beet, blood orange and endive salad

    Did you know many cultures believe that if a man and a woman eat from the same beet, they will fall in love? Should you wish to try, no better recipe than this one! Delicious and refreshing, it promises a beautiful love story that never ends! 

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    Did you know many cultures believe that if a man and a woman eat from the same beet, they will fall in love? Should you wish to try, no better recipe than this one! Delicious and refreshing, it promises a beautiful love story that never ends! 

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  • Chef John Folse: River shrimp and potato stew

    Chef John Folse: River shrimp and potato stew

    As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier. During the spring, river shrimp were often added to create a magnificent shrimp and potato stew. 

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    As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier. During the spring, river shrimp were often added to create a magnificent shrimp and potato stew. 

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  • Chef John Folse: Spicy creole gazpacho

    In the hot Louisiana climate, a chilled tomato soup such as this one is revered as a delicacy. Serve this gazpacho in a punch or coffee cup as an interesting appetizer before the guests are seated at the dinner table.

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    In the hot Louisiana climate, a chilled tomato soup such as this one is revered as a delicacy. Serve this gazpacho in a punch or coffee cup as an interesting appetizer before the guests are seated at the dinner table.

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  • Chef John Folse: Shrimp bread

    Chef John Folse: Shrimp bread

    This delicious shrimp and cheese mixture becomes a delightful appetizer when baked inside a loaf of French bread. You can try a variation of this recipe by substituting the shrimp with crawfish. 

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    This delicious shrimp and cheese mixture becomes a delightful appetizer when baked inside a loaf of French bread. You can try a variation of this recipe by substituting the shrimp with crawfish. 

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  • Chef John Folse: Pepper jack stuffed burger

    Chef John Folse: Pepper jack stuffed burger

    July 28 is National Hamburger Day! In America alone, 50 million hamburgers are eaten every year; and the stuffed burger has become the new favorite among bar food. This mouthwatering version with pepper jack cheese is the perfect way to celebrate this delicious day. 

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    July 28 is National Hamburger Day! In America alone, 50 million hamburgers are eaten every year; and the stuffed burger has become the new favorite among bar food. This mouthwatering version with pepper jack cheese is the perfect way to celebrate this delicious day. 

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  • Chef John Folse: Zucchini, squash & corn casserole

    Chef John Folse: Zucchini, squash & corn casserole

    Here in the South, we all love our comfort food. It can be a challenge to balance healthy and cravings, but this dish is the perfect combination of the two! You probably didn’t know that zucchini has more potassium than a banana! 

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    Here in the South, we all love our comfort food. It can be a challenge to balance healthy and cravings, but this dish is the perfect combination of the two! You probably didn’t know that zucchini has more potassium than a banana! 

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  • Chef John Folse: White chocolate blueberry ice cream

    Chef John Folse: White chocolate blueberry ice cream

    All great ice cream recipes begin with a basic vanilla custard such as this one. The addition of chocolate, herbs or fresh fruit convert this simple dessert into a magnificent creation. This version features fresh Louisiana blueberries for a cool summer treat. 

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    All great ice cream recipes begin with a basic vanilla custard such as this one. The addition of chocolate, herbs or fresh fruit convert this simple dessert into a magnificent creation. This version features fresh Louisiana blueberries for a cool summer treat. 

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  • Chef John Folse: Sweet tea brined duck salad

    Chef John Folse: Sweet tea brined duck salad

    Two things are certain in the South: the summer days are hot and many people love sweet tea. This refreshing salad with sweet tea brine, cane syrup vinaigrette and roasted duck breast is perfect for satisfying every southerner’s “sweet tea tooth,” while providing some relief from the sweltering heat! 

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    Two things are certain in the South: the summer days are hot and many people love sweet tea. This refreshing salad with sweet tea brine, cane syrup vinaigrette and roasted duck breast is perfect for satisfying every southerner’s “sweet tea tooth,” while providing some relief from the sweltering heat! 

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  • Chef John Folse: Oven-baked garlic crabs

    Chef John Folse: Oven-baked garlic crabs

    This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in butter sauce and baked with crabs, it becomes quite sweet. The garlic can then be spread onto French bread along with butter dipped from the baking pan. 

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    This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in butter sauce and baked with crabs, it becomes quite sweet. The garlic can then be spread onto French bread along with butter dipped from the baking pan. 

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  • Chef John Folse: Ricotta cheese pecan pound cake

    Chef John Folse: Ricotta cheese pecan pound cake

    Many different dessert recipes call for sour cream. There are sour cream coffee cakes, muffins and pound cakes. Chef John Folse took one of his favorite sour cream dessert recipes and substituted Ricotta cheese in place of the sour cream to make this delicious Creole pecan pound cake. 

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    Many different dessert recipes call for sour cream. There are sour cream coffee cakes, muffins and pound cakes. Chef John Folse took one of his favorite sour cream dessert recipes and substituted Ricotta cheese in place of the sour cream to make this delicious Creole pecan pound cake. 

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  • Chef John Folse: Boiled corn

    Chef John Folse: Boiled corn

    Conventional wisdom in Louisiana says that sweet corn should never be boiled. If corn was tender and sweet enough to boil, it should either be eaten raw off the cob or warmed just long enough in hot water to melt butter. However, boiling corn a few minutes with sugar and cream brings out the vegetable’s full sweetness. 

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    Conventional wisdom in Louisiana says that sweet corn should never be boiled. If corn was tender and sweet enough to boil, it should either be eaten raw off the cob or warmed just long enough in hot water to melt butter. However, boiling corn a few minutes with sugar and cream brings out the vegetable’s full sweetness. 

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  • Chef John Folse: Steen's cane syrup fried chicken wings

    Chef John Folse: Steen's cane syrup fried chicken wings

    Everyone has a sweet and spicy side, and these chicken wings are no exception! Steen’s® Cane Syrup, barbecue sauce and hot sauce make for a perfect combination of the two flavors! They’re the perfect treat for your Fourth of July get-together! The sparks are sure to fly! 

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    Everyone has a sweet and spicy side, and these chicken wings are no exception! Steen’s® Cane Syrup, barbecue sauce and hot sauce make for a perfect combination of the two flavors! They’re the perfect treat for your Fourth of July get-together! The sparks are sure to fly! 

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  • Chef John Folse: Ham and potato casserole

    Chef John Folse: Ham and potato casserole

    Casseroles are perfect for feeding a crowd, especially during the holiday season. It is best to prepare this recipe the night before and pop it in the oven one hour prior to serving. Experiment with your own local ingredients including seafood or vegetables in place of the meat.

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    Casseroles are perfect for feeding a crowd, especially during the holiday season. It is best to prepare this recipe the night before and pop it in the oven one hour prior to serving. Experiment with your own local ingredients including seafood or vegetables in place of the meat.

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  • Chef John Folse: Well sought after peach cobbler

    In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during those plantation dinners. 

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    In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during those plantation dinners. 

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  • Chef John Folse: Terrine of catfish and crawfish

    Chef John Folse: Terrine of catfish and crawfish

    Chef John Folse says this recipe is one if his most requested hors d’oeuvre items, as he brings Louisiana cooking all over the world. This classical presentation of catfish is perfect for parties, graduations and holidays.  

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    Chef John Folse says this recipe is one if his most requested hors d’oeuvre items, as he brings Louisiana cooking all over the world. This classical presentation of catfish is perfect for parties, graduations and holidays.  

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  • Chef John Folse: Eggplant Caponata

    Chef John Folse: Eggplant Caponata

    Chef John Folse got his hands on this recipe from Debbie Carmichael of Prairieville. She was the first-place winner in the appetizers category of a Thanksgiving recipe contest. 

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    Chef John Folse got his hands on this recipe from Debbie Carmichael of Prairieville. She was the first-place winner in the appetizers category of a Thanksgiving recipe contest. 

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  • Chef John Folse: Ultimate Father's Day indoor BBQ pork

    Chef John Folse: Ultimate Father's Day indoor BBQ pork

    This sandwich filling is so easy, it can be made while you are asleep or at work. How? It is made in a crock- pot or slow cooker. You just mix the ingredients together and turn on the cooker. When you get home, supper’s ready.  

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    This sandwich filling is so easy, it can be made while you are asleep or at work. How? It is made in a crock- pot or slow cooker. You just mix the ingredients together and turn on the cooker. When you get home, supper’s ready.  

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  • Chef John Folse: Pecan fudge

    Chef John Folse: Pecan fudge

    Chocolate, pecans and divinity are typical flavors of fudge created in homes in the Bayou Country. Chef John Folse says the addition of roasted pecans adds an interesting twist. 

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    Chocolate, pecans and divinity are typical flavors of fudge created in homes in the Bayou Country. Chef John Folse says the addition of roasted pecans adds an interesting twist. 

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  • Chef John Folse: Corn and Crab Cappuccino

    Chef John Folse: Corn and Crab Cappuccino

    Corn was growing wild in Louisiana when the Acadians arrived in 1755. The people quickly married the flavor of Louisiana seafood to the sweet corn, creating delicious dishes such as this bisque. Here, a little “R’evolutionary” twist was added for those who feel adventurous. 

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    Corn was growing wild in Louisiana when the Acadians arrived in 1755. The people quickly married the flavor of Louisiana seafood to the sweet corn, creating delicious dishes such as this bisque. Here, a little “R’evolutionary” twist was added for those who feel adventurous. 

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  • Chef John Folse: NASA style chicken in bundt pan

    Chef John Folse: NASA style chicken in bundt pan

    Everyone loves a one-pan dinner, but who would have thought that pan could be a bundt pan? This effortless dish is an easy way to accomplish a juicy, flavorful roasted chicken with vegetables at one time. This “rocket” will take off and be the family favorite in no time. 

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    Everyone loves a one-pan dinner, but who would have thought that pan could be a bundt pan? This effortless dish is an easy way to accomplish a juicy, flavorful roasted chicken with vegetables at one time. This “rocket” will take off and be the family favorite in no time. 

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  • Chef John Folse: Luscious lemon soup

    Chef John Folse: Luscious lemon soup

    Chef John Folse isn't quite sure if this recipe should fall into the category of soup or “luscious lemon malt!” Either way he says that not only is the flavor unique, it is also the perfect beginning or ending to any meal, especially during our hot Louisiana summers.  

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    Chef John Folse isn't quite sure if this recipe should fall into the category of soup or “luscious lemon malt!” Either way he says that not only is the flavor unique, it is also the perfect beginning or ending to any meal, especially during our hot Louisiana summers.  

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  • Chef John Folse: BBQ shrimp

    Chef John Folse: BBQ shrimp

    Although barbecue shrimp is normally baked in an oven, Chef John Folse revised the recipe to cook it a la minute on the stovetop. The ingredients used to create the flavor, whether in the oven or skillet, are basically the same, however the skillet allows one to cook smaller serving sizes at the drop of a hat. 

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    Although barbecue shrimp is normally baked in an oven, Chef John Folse revised the recipe to cook it a la minute on the stovetop. The ingredients used to create the flavor, whether in the oven or skillet, are basically the same, however the skillet allows one to cook smaller serving sizes at the drop of a hat. 

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  • Chef John Folse: Ultimate burger

    Chef John Folse: Ultimate burger

    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. Remember to handle meat as little as possible so the burger maintains its juiciness. 

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    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. Remember to handle meat as little as possible so the burger maintains its juiciness. 

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  • Chef John Folse: Judge Porter's Cane River fish soup

    Typical fish soups in this part of the country often begin with a brown roux and are flavored with tomatoes and spices, such as redfish courtbouillon. This recipe is a much needed twist from the original because it’s easier to make and definitely unique in flavor.  

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    Typical fish soups in this part of the country often begin with a brown roux and are flavored with tomatoes and spices, such as redfish courtbouillon. This recipe is a much needed twist from the original because it’s easier to make and definitely unique in flavor.  

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  • Chef John Folse: Maw Maw's banana pound cake

    Chef John Folse: Maw Maw's banana pound cake

    Pound cake seems to be the greatest challenge of the bakery kitchen; it is extremely difficult to produce a pound cake that is somewhere between heavy as a brick and angel food. 

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    Pound cake seems to be the greatest challenge of the bakery kitchen; it is extremely difficult to produce a pound cake that is somewhere between heavy as a brick and angel food. 

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  • Chef John Folse: Jumbo shrimp in creole mustard cream

    Chef John Folse: Jumbo shrimp in creole mustard cream

    The Germans were the first to create grainy, stone-ground mustard in Bayou Country. The Gulf of Mexico provided the pantry for jumbo, white shrimp and between the two, this unique dish emerged. Try serving the dish over pasta or simply smothered in Creole cream as an appetizer. 

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    The Germans were the first to create grainy, stone-ground mustard in Bayou Country. The Gulf of Mexico provided the pantry for jumbo, white shrimp and between the two, this unique dish emerged. Try serving the dish over pasta or simply smothered in Creole cream as an appetizer. 

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  • Chef John Folse: Flash biscuits

    "Flash biscuits" is the name of this dish because Chef John Folse says you will be eating these biscuits in a flash once you taste them! The five ingredient biscuits will take no time to prepare and serve to your family. ...

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    "Flash biscuits" is the name of this dish because Chef John Folse says you will be eating these biscuits in a flash once you taste them! The five ingredient biscuits will take no time to prepare and serve to your family. ...

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  • Chef John Folse: Oysters Dunbar

    Chef John Folse: Oysters Dunbar

    This dish was named after the great restaurateur, Coreen Dunbar. Coreen had one of the few pot luck restaurants. This simply meant that you walked in, pulled up a seat and whatever was in the pot was being served in the table that evening––no options, no choices. This dish became a mainstay at her restaurant and went on to become a sought-after dish on other New Orleans restaurants’ menus.  

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    This dish was named after the great restaurateur, Coreen Dunbar. Coreen had one of the few pot luck restaurants. This simply meant that you walked in, pulled up a seat and whatever was in the pot was being served in the table that evening––no options, no choices. This dish became a mainstay at her restaurant and went on to become a sought-after dish on other New Orleans restaurants’ menus.  

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  • Chef John Folse: Five-star oven fried chicken

    Chef John Folse: Five-star oven fried chicken

    With this oven-fried chicken recipe, Chef John Folse says you will get the crispiness of fried chicken with a slight less oil and fat. Guarantee this recipe will reinstate your family’s recipe.  

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    With this oven-fried chicken recipe, Chef John Folse says you will get the crispiness of fried chicken with a slight less oil and fat. Guarantee this recipe will reinstate your family’s recipe.  

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  • Chef John Folse: Seafood-stuffed Creole tomato

    Chef John Folse: Seafood-stuffed Creole tomato

    Luscious red Creole tomatoes provide the focal point for this showpiece salad. Add seafood and it becomes a light summer lunch.  

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    Luscious red Creole tomatoes provide the focal point for this showpiece salad. Add seafood and it becomes a light summer lunch.  

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  • Chef John Folse: Shrimp Viala

    Chef John Folse: Shrimp Viala

    This unique shrimp presentation was created at Lafitte’s Landing Restaurant for use during the height of shrimp season. The dish was named in honor of J.P. Viala, builder of Viala Plantation, the original home of the restaurant.

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    This unique shrimp presentation was created at Lafitte’s Landing Restaurant for use during the height of shrimp season. The dish was named in honor of J.P. Viala, builder of Viala Plantation, the original home of the restaurant.

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  • Chef John Folse: Crawfish-stuffed pasta shells with Sauce Cardinale

    Chef John Folse: Crawfish-stuffed pasta shells with Sauce Cardinale

    Here is a great example of the innovative Creoles using a seafood stuffing to create an interesting entrée. Normally, this was done in either chicken or turban of trout. In this recipe, the crawfish is stuffed into Italian pasta shells, baked and topped with a delicious Sauce Cardinale. 

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    Here is a great example of the innovative Creoles using a seafood stuffing to create an interesting entrée. Normally, this was done in either chicken or turban of trout. In this recipe, the crawfish is stuffed into Italian pasta shells, baked and topped with a delicious Sauce Cardinale. 

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  • Chef John Folse: Garlic-braised chicken

    Chef John Folse: Garlic-braised chicken

    On a recent trip to Israel, Chef John Folse discovered a dish that he had first seen on a visit to Seville. The wonderful garlic and sherry flavor on this roasted chicken reminds him of Creole roots.

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    On a recent trip to Israel, Chef John Folse discovered a dish that he had first seen on a visit to Seville. The wonderful garlic and sherry flavor on this roasted chicken reminds him of Creole roots.

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  • Chef John Folse: Crawfish rice dressing

    Chef John Folse: Crawfish rice dressing

    If you lived in Louisiana long enough, you have discovered rice can flavored in many ways including jambalaya, Italian risotto and dirty rice. This recipe is yet another great example of taking flavor to the next level. 

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    If you lived in Louisiana long enough, you have discovered rice can flavored in many ways including jambalaya, Italian risotto and dirty rice. This recipe is yet another great example of taking flavor to the next level. 

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  • Chef John Folse: Crabmeat St. Martin

    Chef John Folse: Crabmeat St. Martin

    This excellent crab dish is great on its own with garlic croutons or on top of crackers. It can also be used as a topping on hearty proteins such as steak or chicken breast. Not matter how you choose to enjoy this wonderful recipe, it will surely be a hit with guests.  

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    This excellent crab dish is great on its own with garlic croutons or on top of crackers. It can also be used as a topping on hearty proteins such as steak or chicken breast. Not matter how you choose to enjoy this wonderful recipe, it will surely be a hit with guests.  

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  • Chef John Folse: Brown butter banana skillet cake with strawberries & pecans

    Chef John Folse: Brown butter banana skillet cake with strawberries & pecans

    Are you craving sweets but looking for simplicity? Well look no more!

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    Are you craving sweets but looking for simplicity? Well look no more!

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  • Chef John Folse: Spring vegetable goat cheese frittata

    Chef John Folse: Spring vegetable goat cheese frittata

    Chef John Folse says frittata was once described as an omelet with a college education. In other words, he says it's the perfect dish for brunch or casual lunch.  

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    Chef John Folse says frittata was once described as an omelet with a college education. In other words, he says it's the perfect dish for brunch or casual lunch.  

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  • Chef John Folse: Vanilla poached peaches with whipped strawberry-mint yogurt

    Chef John Folse: Vanilla poached peaches with whipped strawberry-mint yogurt

    Ruston, Louisiana is famous for this luscious, regional fruit. To poach this fruit in sugar straight from Louisiana cane fields seems obvious to Chef John Folse.

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    Ruston, Louisiana is famous for this luscious, regional fruit. To poach this fruit in sugar straight from Louisiana cane fields seems obvious to Chef John Folse.

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  • Chef John Folse: Spaghetti with fava beans

    Chef John Folse: Spaghetti with fava beans

    Fava beans were a gift from Italian immigrants to New Orleans in the 1860s. They were prominent on the famous St. Joseph’s Altar of the Sicilians. Doesn’t it make perfect since that the fava beans would end up in the Italian family? 

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    Fava beans were a gift from Italian immigrants to New Orleans in the 1860s. They were prominent on the famous St. Joseph’s Altar of the Sicilians. Doesn’t it make perfect since that the fava beans would end up in the Italian family? 

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  • Chef John Folse: Strawberry ricotta pound cake

    Chef John Folse: Strawberry ricotta pound cake

    Chef John Folse says your mother is sure to love this moist and delicious spring treat, especially if you bake it for her!  

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    Chef John Folse says your mother is sure to love this moist and delicious spring treat, especially if you bake it for her!  

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  • Chef John Folse: A duo of fish courtbouillon

    Chef John Folse: A duo of fish courtbouillon

    Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based seafood stew. At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country, but any firm-fleshed fish will work. 

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    Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based seafood stew. At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country, but any firm-fleshed fish will work. 

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  • Chef John Folse: Rosemary lamb stew

    Chef John Folse: Rosemary lamb stew

    Chef John Folse says rosemary and lamb make a perfect marriage.  

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    Chef John Folse says rosemary and lamb make a perfect marriage.  

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  • Chef John Folse: Eggplant and oyster stew

    Chef John Folse: Eggplant and oyster stew

    Typical of most vegetables served in South Louisiana, the eggplant is also prepared in stews and casserole style. By combining seafood and vegetables, the Cajuns and Creoles are able to create a much heartier dish for the table. 

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    Typical of most vegetables served in South Louisiana, the eggplant is also prepared in stews and casserole style. By combining seafood and vegetables, the Cajuns and Creoles are able to create a much heartier dish for the table. 

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  • Chef John Folse: Baba ghanoush

    Chef John Folse: Baba ghanoush

    This is a popular eggplant dish, similar to hummus, which is mashed and mixed with extra-virgin olive oil and tahini. Usually, the eggplant is baked or grilled before the meat is scooped out, so the flesh is soft and has a smoky flavor. Often, it is eaten as a dip or appetizer with pita bread. 

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    This is a popular eggplant dish, similar to hummus, which is mashed and mixed with extra-virgin olive oil and tahini. Usually, the eggplant is baked or grilled before the meat is scooped out, so the flesh is soft and has a smoky flavor. Often, it is eaten as a dip or appetizer with pita bread. 

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  • Chef John Folse: Okra & shrimp pie

    Chef John Folse: Okra & shrimp pie

    Okra was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes including gumbo and pies. Okra and shrimp can be eaten alone or made into a pie like this recipe. Many people in Louisiana make large batches of this dish to freeze for later use in gumbos or stews.

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    Okra was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes including gumbo and pies. Okra and shrimp can be eaten alone or made into a pie like this recipe. Many people in Louisiana make large batches of this dish to freeze for later use in gumbos or stews.

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  • Chef John Folse: Crawfish salad-stuffed avocados

    Chef John Folse: Crawfish salad-stuffed avocados

    Crawfish are plentiful in Louisiana in the spring. Naturally, we try to eat a little lighter during this time of the year, but I am not sure that this luscious entrée salad fits that law. 

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    Crawfish are plentiful in Louisiana in the spring. Naturally, we try to eat a little lighter during this time of the year, but I am not sure that this luscious entrée salad fits that law. 

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  • Chef John Folse: Mardi Gras crawfish salad

    Chef John Folse: Mardi Gras crawfish salad

    Though Mardi Gras, or Fat Tuesday, is celebrated the day before Ash Wednesday, dishes named for the holiday are served all year long. This particular salad can be made with or without seafood. You may wish to substitute smoked chicken or cottage cheese in its place. 

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    Though Mardi Gras, or Fat Tuesday, is celebrated the day before Ash Wednesday, dishes named for the holiday are served all year long. This particular salad can be made with or without seafood. You may wish to substitute smoked chicken or cottage cheese in its place. 

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  • Chef John Folse: Fiesta macque choux salad

    Chef John Folse: Fiesta macque choux salad

    Macque choux is an early Louisiana dish that borrows its name from the Creole word for corn, macque, and the French word for cabbage, choux. Although cabbage doesn’t appear in the dish today, it is believed to have been in the original vegetable casserole. Today, macque choux is a baked corn and shrimp dish enjoyed by the Cajuns of River Road. The fiesta salad gives the 200-year-old mixture a Mexican twist. 

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    Macque choux is an early Louisiana dish that borrows its name from the Creole word for corn, macque, and the French word for cabbage, choux. Although cabbage doesn’t appear in the dish today, it is believed to have been in the original vegetable casserole. Today, macque choux is a baked corn and shrimp dish enjoyed by the Cajuns of River Road. The fiesta salad gives the 200-year-old mixture a Mexican twist. 

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  • Chef John Folse: Grilled quail in spicy bacon butter sauce on stone

    Quail has become the most popular “game” meats available in grocery stores. It seems the light, delicate flavor of this particular bird allows the cook to choose countless recipes when preparing. This simple grill dish is perfect as a hors d’oeuvres or a topping on an interesting salad. 

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    Quail has become the most popular “game” meats available in grocery stores. It seems the light, delicate flavor of this particular bird allows the cook to choose countless recipes when preparing. This simple grill dish is perfect as a hors d’oeuvres or a topping on an interesting salad. 

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  • Chef John Folse: Spicy meatballs

    Chef John Folse: Spicy meatballs

    Most Cajuns love hot and spicy food. In the fall, cayenne and jalapeño peppers can be seen growing in many bayou gardens. This recipe most likely evolved when a Cajun family threw slices of these hot peppers into a pot of meatballs being prepared for a holiday treat or wedding. 

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    Most Cajuns love hot and spicy food. In the fall, cayenne and jalapeño peppers can be seen growing in many bayou gardens. This recipe most likely evolved when a Cajun family threw slices of these hot peppers into a pot of meatballs being prepared for a holiday treat or wedding. 

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  • Chef John Folse: Oysters Marie Laveau

    Chef John Folse: Oysters Marie Laveau

    Marie Laveau was the Voodoo queen of Bourbon Street. Legend has it that the pirate Jean Lafitte often met her at the Old Absinthe House late in the evening, where they enjoyed oysters on the half shell while trading secrets of Barataria Bay. 

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    Marie Laveau was the Voodoo queen of Bourbon Street. Legend has it that the pirate Jean Lafitte often met her at the Old Absinthe House late in the evening, where they enjoyed oysters on the half shell while trading secrets of Barataria Bay. 

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  • Chef John Folse: Mardi Gras fired chicken pasta salad

    Chef John Folse: Mardi Gras fired chicken pasta salad

    One of the greatest challenges faced when planning an outdoor patio party is determining the accompaniments to the main dish and whether they should be served hot or cold. In Bayou Country, one characteristic of our Cajun and Creole dishes is that most may be served either way and still taste great! This treatment of leftover fried chicken is sure to win praises when added as a main ingredient to an otherwise simple pasta salad. 

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    One of the greatest challenges faced when planning an outdoor patio party is determining the accompaniments to the main dish and whether they should be served hot or cold. In Bayou Country, one characteristic of our Cajun and Creole dishes is that most may be served either way and still taste great! This treatment of leftover fried chicken is sure to win praises when added as a main ingredient to an otherwise simple pasta salad. 

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  • Chef John Folse: Captain John's cathead biscuits

    The creator of this recipe obviously thought that the uneven shapes of the biscuits resembled cats’ heads. Try cathead biscuits plain with melted butter or fold cracklings, cheese or herbs into the batter for a unique flavor.

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    The creator of this recipe obviously thought that the uneven shapes of the biscuits resembled cats’ heads. Try cathead biscuits plain with melted butter or fold cracklings, cheese or herbs into the batter for a unique flavor.

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  • Chef John Folse: Carmelized onion & duck confit pizza

    Although there are thousands of pizza shops in town, making a pizza at home can be simple and fun. Chef Folse loves nothing more than using a combination of wild game to create a hunters pizza during game season. 

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    Although there are thousands of pizza shops in town, making a pizza at home can be simple and fun. Chef Folse loves nothing more than using a combination of wild game to create a hunters pizza during game season. 

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  • Chef John Folse: Venison Osso Buco

    Chef John Folse: Venison Osso Buco

    The Italians brought the famous veal osso buco to Louisiana from Milan. In Bayou Country, venison shank was substituted for the traditional veal and this wonderful dish was created. 

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    The Italians brought the famous veal osso buco to Louisiana from Milan. In Bayou Country, venison shank was substituted for the traditional veal and this wonderful dish was created. 

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  • Chef John Folse: Italian muffuletta

    Chef John Folse: Italian muffuletta

    The muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in the markets of New Orleans placed a mixture of broken green and black olives, found on the bottom of olive barrels, on loaves of round Italian bread known as "muffs." Over this mixture, they layered slices of ham, salami and Provolone cheese. 

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    The muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in the markets of New Orleans placed a mixture of broken green and black olives, found on the bottom of olive barrels, on loaves of round Italian bread known as "muffs." Over this mixture, they layered slices of ham, salami and Provolone cheese. 

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  • Chef John Folse: Mamere's sweet potato pie

    Chef John Folse: Mamere's sweet potato pie

    The Beauregard yam is one of the sweetest yams in Louisiana. This unique variety was originally produced at Louisiana State University in the late 1980s. The small Beauregard sweet potatoes are the best kind to use in this pie. The potato is normally 1½ inches in diameter and 4–6 inches in length. If only the larger sweet potato varieties are available, use 3–4 of that type instead of 6. Use only fresh sweet potatoes in this recipe for best results. 

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    The Beauregard yam is one of the sweetest yams in Louisiana. This unique variety was originally produced at Louisiana State University in the late 1980s. The small Beauregard sweet potatoes are the best kind to use in this pie. The potato is normally 1½ inches in diameter and 4–6 inches in length. If only the larger sweet potato varieties are available, use 3–4 of that type instead of 6. Use only fresh sweet potatoes in this recipe for best results. 

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  • Chef John Folse: Creole kumquat & mustard-glazed Cornish hens

    Chef John Folse: Creole kumquat & mustard-glazed Cornish hens

    The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.

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    The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.

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  • Chef John Folse: Mama's Shrimp Spaghetti

    Chef John Folse: Mama's Shrimp Spaghetti

    Source: FOX 8Source: FOX 8

    The month of February is heart month, so Chef John Folse revised some old recipes to make them a little healthier. 

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    The month of February is heart month, so Chef John Folse revised some old recipes to make them a little healthier. 

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  • Chef John Folse: Vegetable jambalaya

    Chef John Folse: Vegetable jambalaya

    This is a great version of jambalaya when you are watching your “bottom line.” Don’t file it away too soon, because it also works great for Fridays in Lent, without the sausage, naturally. The nice thing about this dish is that any substitutions are acceptable. Should you wish to add chicken, sausage or shrimp, it still works great! 

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    This is a great version of jambalaya when you are watching your “bottom line.” Don’t file it away too soon, because it also works great for Fridays in Lent, without the sausage, naturally. The nice thing about this dish is that any substitutions are acceptable. Should you wish to add chicken, sausage or shrimp, it still works great! 

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  • Chef John Folse: The Queen's Soup

    Chef John Folse: The Queen's Soup

    This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods were a major part of these functions. The soup was usually served in a large gilded tureen. 

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    This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods were a major part of these functions. The soup was usually served in a large gilded tureen. 

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  • Chef John Folse: Louisiana white beans hunting camp style with cracklin dust

    Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayous to New Orleans, found beans to be the basis of a delicious and satisfying meal. You may freeze any leftover beans for later use. 

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    Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayous to New Orleans, found beans to be the basis of a delicious and satisfying meal. You may freeze any leftover beans for later use. 

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  • Chef John Folse: Lite creole shrimp with garlic & lemon

    Chef John Folse: Lite creole shrimp with garlic & lemon

    In Louisiana people love barbecued shrimp, but after the holidays, why not cut the fat but keep the flavor.  

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    In Louisiana people love barbecued shrimp, but after the holidays, why not cut the fat but keep the flavor.  

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  • Chef John Folse: Shoepeg cornbread dressing

    Chef John Folse: Shoepeg cornbread dressing

    Cornbread is a staple of southern dressings. Shoepeg corn adds the unique sweet flavor that makes this dressing pure Louisiana.   

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    Cornbread is a staple of southern dressings. Shoepeg corn adds the unique sweet flavor that makes this dressing pure Louisiana.   

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  • Chef John Folse: Chicken liver pate

    Chef John Folse: Chicken liver pate

    This recipe is a great way to use chicken livers that may be left over after cooking a chicken stew. Originally, the dish was prepared by boiling the livers in stock with vegetables and mashing them with butter. 

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    This recipe is a great way to use chicken livers that may be left over after cooking a chicken stew. Originally, the dish was prepared by boiling the livers in stock with vegetables and mashing them with butter. 

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  • Chef John Folse: Roasted goose

    Chef John Folse: Roasted goose

    South Louisiana is a haven for game birds, which may be one reason the state is known as Sportsman’s Paradise. Canadian and specklebelly geese are found by the thousands in the marshlands. This dish calls for a domestic goose, but feel free to use any wild species. 

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    South Louisiana is a haven for game birds, which may be one reason the state is known as Sportsman’s Paradise. Canadian and specklebelly geese are found by the thousands in the marshlands. This dish calls for a domestic goose, but feel free to use any wild species. 

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  • Chef John Folse: Spiced cranberry & kumquat sauce with Zinfandel

    Chef John Folse: Spiced cranberry & kumquat sauce with Zinfandel

    Chef John Folse cannot imagine this sauce not in a crystal bowl on his Thanksgiving feast table. Adding seasonal fruit as in kumquat, puts this dish on the next level. Everyone needs to try this dish once, and it will never be replaced for your cranberry sauce. 

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    Chef John Folse cannot imagine this sauce not in a crystal bowl on his Thanksgiving feast table. Adding seasonal fruit as in kumquat, puts this dish on the next level. Everyone needs to try this dish once, and it will never be replaced for your cranberry sauce. 

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  • Chef John Folse: Carol Ducote's oyster pie

    Chef John Folse: Carol Ducote's oyster pie

    This wonderful oyster dish is the perfect choice for a Christmas or New Year’s table in Louisiana. Oysters are at their absolute best this time of year. This recipe was first given to Alice Hirschey in the late 1970s by Catherine Bertrand, a fabulous African-American cook. Alice took the recipe and tweaked it to her liking, as all great cooks tend to do. It was given to me by another member of the family, Carol Ducote, and naturally, I had to add my own small tweaks. 

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    This wonderful oyster dish is the perfect choice for a Christmas or New Year’s table in Louisiana. Oysters are at their absolute best this time of year. This recipe was first given to Alice Hirschey in the late 1970s by Catherine Bertrand, a fabulous African-American cook. Alice took the recipe and tweaked it to her liking, as all great cooks tend to do. It was given to me by another member of the family, Carol Ducote, and naturally, I had to add my own small tweaks. 

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  • Chef John Folse: Sweet farre dressing

    Chef John Folse: Sweet farre dressing

    Farre is a meat dressing brought to Louisiana by the Germans. In many Cajun and German communities of the River Road west of New Orleans, farre was often seen as a sandwich spread at weddings, parties and funerals. This is one of our many variations, which includes sweet potatoes and is undoubtedly from the German coast of Louisiana. 

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    Farre is a meat dressing brought to Louisiana by the Germans. In many Cajun and German communities of the River Road west of New Orleans, farre was often seen as a sandwich spread at weddings, parties and funerals. This is one of our many variations, which includes sweet potatoes and is undoubtedly from the German coast of Louisiana. 

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  • Chef John Folse: Braised red cabbage in apple cider

    Chef John Folse: Braised red cabbage in apple cider

    Braising red cabbage with fresh fruit is very common in the German communities of Louisiana. Though often thought of as a holiday dish, this vegetable is a delicious accompaniment to any wild game entrée. 

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    Braising red cabbage with fresh fruit is very common in the German communities of Louisiana. Though often thought of as a holiday dish, this vegetable is a delicious accompaniment to any wild game entrée. 

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  • Chef John Folse: Chewy fruitcake cookies

    Chef John Folse: Chewy fruitcake cookies

    The fruitcake may have originated in ancient Egypt or the Roman Empire. The confection was, and still is, widely loved in England where it was originally called plum cake and was served at weddings and other celebrations. How the fruitcake made it to Louisiana is hard to determine; nevertheless, fruitcake is commonplace on the Christmas table in Bayou Country and a great interesting combination for a cookie.

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    The fruitcake may have originated in ancient Egypt or the Roman Empire. The confection was, and still is, widely loved in England where it was originally called plum cake and was served at weddings and other celebrations. How the fruitcake made it to Louisiana is hard to determine; nevertheless, fruitcake is commonplace on the Christmas table in Bayou Country and a great interesting combination for a cookie.

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  • Chef John Folse: Rabbit sauce piquante

    Chef John Folse: Rabbit sauce piquante

    Sauce piquante, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called “peppery”, the sauce has just the right touch of spice. 

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    Sauce piquante, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called “peppery”, the sauce has just the right touch of spice. 

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  • Chef John Folse: No-churn strawberry cheesecake ice cream

    Chef John Folse: No-churn strawberry cheesecake ice cream

    Most often one would never consider making homemade ice cream, especially when you can find so many flavors in your local store. This recipe is a no-churn version, freezes in the home freezer, easy to make with fabulous flavor and is the perfect family project.  

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    Most often one would never consider making homemade ice cream, especially when you can find so many flavors in your local store. This recipe is a no-churn version, freezes in the home freezer, easy to make with fabulous flavor and is the perfect family project.  

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  • Chef John Folse: Roasted teal ducks

    Of all the game birds found throughout the world, teal ducks stand out as the most tender and flavorful. Often, wood ducks are substituted in this recipe because of their small size. 

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    Of all the game birds found throughout the world, teal ducks stand out as the most tender and flavorful. Often, wood ducks are substituted in this recipe because of their small size. 

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  • Chef John Folse: Mirliton, shrimp and cornbread dressing

    Chef John Folse: Mirliton, shrimp and cornbread dressing

    There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, chayote squash as some may call it, with seafood is a great example of one such holiday side dish. 

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    There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, chayote squash as some may call it, with seafood is a great example of one such holiday side dish. 

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  • Chef John Folse: Simple & delicious holiday yams

    Chef John Folse: Simple & delicious holiday yams

    Most holiday yam recipes contain numerous spices and a marshmallow topping. This recipe may seem much more boring, but even with fewer ingredients, these yams are magnificent. 

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    Most holiday yam recipes contain numerous spices and a marshmallow topping. This recipe may seem much more boring, but even with fewer ingredients, these yams are magnificent. 

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  • Chef John Folse: Rum raisin rice pudding

    Chef John Folse: Rum raisin rice pudding

    There is always plenty of rice in the camp pantry, and rice pudding is second only to bread pudding in Louisiana. While some special occasion versions add a splash of brandy to the recipe, this variation nods to the Creoles by including raisins and a bit of rum. 

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    There is always plenty of rice in the camp pantry, and rice pudding is second only to bread pudding in Louisiana. While some special occasion versions add a splash of brandy to the recipe, this variation nods to the Creoles by including raisins and a bit of rum. 

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  • Chef John Folse: Maple-roasted butternut squash & arugula salad

    Chef John Folse: Maple-roasted butternut squash & arugula salad

    One of the best squash varieties of the fall season only made better by roasting, perfect for winter soups and salads. Hope this one makes it to your holiday table.  

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    One of the best squash varieties of the fall season only made better by roasting, perfect for winter soups and salads. Hope this one makes it to your holiday table.  

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  • Chef John Folse: Mixed berries in bay leaf custard

    Chef John Folse: Mixed berries in bay leaf custard

    The fresh berries that are plentiful during late spring and summer make this dessert a delectable treat. Any combination of berries can be used in this custard. For an elegant presentation, serve this dessert in a martini glass.  

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    The fresh berries that are plentiful during late spring and summer make this dessert a delectable treat. Any combination of berries can be used in this custard. For an elegant presentation, serve this dessert in a martini glass.  

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  • Chef John Folse: Duck & andouille gumbo

    Chef John Folse: Duck & andouille gumbo

    Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal. 

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    Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal. 

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  • Chef John Folse: Pumpkin crème brûlée

    Chef John Folse: Pumpkin crème brûlée

    Crème brûlée is a French dish that literally means “burnt cream”. Other flavors such as cinnamon, coffee, pistachio and hazelnut can be added, but Chef John Folse decided on pumpkin to bring out the fall festivities. This recipe offers the opportunity to convert this wonderful fall vegetable into a unique receptacle for pumpkin crème brûlée. 

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    Crème brûlée is a French dish that literally means “burnt cream”. Other flavors such as cinnamon, coffee, pistachio and hazelnut can be added, but Chef John Folse decided on pumpkin to bring out the fall festivities. This recipe offers the opportunity to convert this wonderful fall vegetable into a unique receptacle for pumpkin crème brûlée. 

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  • Chef John Folse: Smothered cabbage Lake des Allemands

    This dish can be found on the New Year's Day table of most homes in South Louisiana. Many people believe eating cabbage on this day will ensure financial security in the upcoming year.

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    This dish can be found on the New Year's Day table of most homes in South Louisiana. Many people believe eating cabbage on this day will ensure financial security in the upcoming year.

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  • Chef John Folse: German-style beer brat sandwich

    Chef John Folse: German-style beer brat sandwich

    When the Germans arrived in the early 1700s, many of them were farmers, ranchers and butchers. Chef Folse guesses that’s the obvious answer when folks ask why the Louisianans love sausage in so many dishes. Everyone should give this fantastic sandwich recipe a try. 

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    When the Germans arrived in the early 1700s, many of them were farmers, ranchers and butchers. Chef Folse guesses that’s the obvious answer when folks ask why the Louisianans love sausage in so many dishes. Everyone should give this fantastic sandwich recipe a try. 

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  • Chef John Folse: Chicken spinach alfredo in 30 minutes

    Chef John Folse: Chicken spinach alfredo in 30 minutes

    With everyone’s busy schedule, there is always a need for a quick and easy dish that will make your guest feel you have been slaving away in the kitchen all day. Although this dish is quick and easy, it peaks big flavor.  

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    With everyone’s busy schedule, there is always a need for a quick and easy dish that will make your guest feel you have been slaving away in the kitchen all day. Although this dish is quick and easy, it peaks big flavor.  

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  • Chef John Folse: Sweet potato craisin cheesecake

    This rich and creamy dessert is almost like an entire Thanksgiving dinner all in one dish. Chef Folse combines sweet potatoes with cream cheese and cranberries then tops it with a sweet crumb topping to create a unique blend of flavors. 

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    This rich and creamy dessert is almost like an entire Thanksgiving dinner all in one dish. Chef Folse combines sweet potatoes with cream cheese and cranberries then tops it with a sweet crumb topping to create a unique blend of flavors. 

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  • Chef John Folse: Cajun two-step

    Chef John Folse: Cajun two-step

    Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals. In addition, tougher cuts of meat are excellent when ground for sausage. With the ample supply of wild game, seafood and pork in Cajun Country, a combination of meats are often used to make sausage. Frequently, two different sausages are cooked together for added appeal and flavor. 

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    Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals. In addition, tougher cuts of meat are excellent when ground for sausage. With the ample supply of wild game, seafood and pork in Cajun Country, a combination of meats are often used to make sausage. Frequently, two different sausages are cooked together for added appeal and flavor. 

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  • Chef John Folse: Cushaw soup

    Chef John Folse: Cushaw soup

    Cushaw is a green-and white-striped, gourd-shaped pumpkin, which is famous in Southern Louisiana. Chef John Folse loves to cook cushaws in soups during the holiday season; however, he also enjoys cooking the meat of the squash with brown sugar, cinnamon and a touch of vanilla to create a perfect pie filling. 

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    Cushaw is a green-and white-striped, gourd-shaped pumpkin, which is famous in Southern Louisiana. Chef John Folse loves to cook cushaws in soups during the holiday season; however, he also enjoys cooking the meat of the squash with brown sugar, cinnamon and a touch of vanilla to create a perfect pie filling. 

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  • Chef John Folse: Crawfish and friends burger

    Tired of the same old, boring burgers? This recipe is unique and Chef Folse's personal favorite. For the hunters in the family, try substituting wild boar for the pork. Don’t be shy about adding your own cheese topping, but to make it unique, use Muenster, Monterey Jack or even a little smoked Gouda. This recipe is sure to please! 

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    Tired of the same old, boring burgers? This recipe is unique and Chef Folse's personal favorite. For the hunters in the family, try substituting wild boar for the pork. Don’t be shy about adding your own cheese topping, but to make it unique, use Muenster, Monterey Jack or even a little smoked Gouda. This recipe is sure to please! 

    more>>
  • Chef John Folse: Clean the freezer chili

    Chef John Folse: Clean the freezer chili

    There is so much debate about the origin of chili, but the use of game as the main ingredient originated in a convent of nuns in Texas back in the 1800s. With so many hunters in Louisiana, there is no better dish than this one to clean the freezer of last year’s hunt right before the upcoming season.  

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    There is so much debate about the origin of chili, but the use of game as the main ingredient originated in a convent of nuns in Texas back in the 1800s. With so many hunters in Louisiana, there is no better dish than this one to clean the freezer of last year’s hunt right before the upcoming season.  

    more>>
  • Chef John Folse: Revolution Ruston peach cobbler

    In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during those plantation dinners.

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    In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during those plantation dinners.

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  • Chef John Folse: Guaranteed to be tender meatball po'boy

    Chef John Folse: Guaranteed to be tender meatball po'boy

    source: FOX 8 photosource: FOX 8 photo

    There are many different claims to the origin of the po’boy, but the most commonly accepted belief is that it was created in New Orleans by Benny and Clovis Martin during a streetcar strike in 1929. The Martins created an inexpensive sandwich made of Louisiana-style French bread and loaded with meat or seafood.

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    There are many different claims to the origin of the po’boy, but the most commonly accepted belief is that it was created in New Orleans by Benny and Clovis Martin during a streetcar strike in 1929. The Martins created an inexpensive sandwich made of Louisiana-style French bread and loaded with meat or seafood.

    more>>
  • Chef John Folse: Shrimp hush puppies with white remoulade

    Chef John Folse: Shrimp hush puppies with white remoulade

    Fried fish just isn't fried fish without hush puppies. Coming from South Louisiana where seafood options are plenty, Chef Folse created this wonderful shellfish-flavored hush puppy to add jazz to the fish fillets emerging from the fryer.  

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    Fried fish just isn't fried fish without hush puppies. Coming from South Louisiana where seafood options are plenty, Chef Folse created this wonderful shellfish-flavored hush puppy to add jazz to the fish fillets emerging from the fryer.  

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  • Chef John Folse: Honey sriracha salmon

    Chef John Folse: Honey sriracha salmon

    Salmon is one of the most delicate fish in the sea. Chefs often create spicy or sweet glazes to top a wonderful fillet of salmon. The heat and flavor of the sriracha compliments this recipe like no other spice can. 

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    Salmon is one of the most delicate fish in the sea. Chefs often create spicy or sweet glazes to top a wonderful fillet of salmon. The heat and flavor of the sriracha compliments this recipe like no other spice can. 

    more>>
  • Chef John Folse: Charred Corn Guacamole with Blue Corn Chips

    Chef John Folse: Charred Corn Guacamole with Blue Corn Chips

    Video Still (Source: FOX 8)Video Still (Source: FOX 8)

    Who doesn't like Mexican food? The addition of smoke onto this wonderful summer corn, adds the perfect south of the border flavor to this interesting recipe.  

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    Who doesn't like Mexican food? The addition of smoke onto this wonderful summer corn, adds the perfect south of the border flavor to this interesting recipe.  

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  • Chef John Folse: Bourbon and brown sugar flank steak

    Chef John Folse: Bourbon and brown sugar flank steak

    Nothing conjures up better vision of grilling while exciting the taste buds with brown sugar and bourbon. This combination along with herbs and spices, creates a magnificent flavor for flank steak.  

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    Nothing conjures up better vision of grilling while exciting the taste buds with brown sugar and bourbon. This combination along with herbs and spices, creates a magnificent flavor for flank steak.  

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  • Chef John Folse: Plaquemines Parish Orange Meringue Pie

    Chef John Folse: Plaquemines Parish Orange Meringue Pie

    source: FOX 8 photosource: FOX 8 photo

    When the Spanish arrived in Louisiana in 1762 to take control of New Orleans from the French, they brought with them numerous products new to the Gulf region: coffee, chocolate, hot peppers, and our citrus industry. St. Bernard and Plaquemines Parish are home to our orange. Mandarin, cumquat and satsuma crop and I must say, it’s some of the best in the country. Enjoy this twist on a lemon meringue pie.

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    When the Spanish arrived in Louisiana in 1762 to take control of New Orleans from the French, they brought with them numerous products new to the Gulf region: coffee, chocolate, hot peppers, and our citrus industry. St. Bernard and Plaquemines Parish are home to our orange. Mandarin, cumquat and satsuma crop and I must say, it’s some of the best in the country. Enjoy this twist on a lemon meringue pie.

    more>>
  • Chef John Folse: Spicy Triple Sausage Pastalaya

    Chef John Folse: Spicy Triple Sausage Pastalaya

    Source: FOX 8 photoSource: FOX 8 photo

    Everybody’s had jambalaya, but what about pastalaya? Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderful for the Labor Day celebration or at tailgating parties. 

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    Everybody’s had jambalaya, but what about pastalaya? Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderful for the Labor Day celebration or at tailgating parties. 

    more>>
  • Chef John Folse: Ultimate crab cakes

    Chef John Folse: Ultimate crab cakes

    Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d’oeuvres to grand casseroles. Even with our 90°F heat and 100% humidity, Louisiana crab cakes often stand center stage at dinner parties. Chef John Folse found that it is extremely important to refrigerate the crab cakes prior to cooking, because they will hold together much better. Prep Time: 1 Hour Yields: 6 Servings Ingredients: 1 pound ju...more>>
    Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d’oeuvres to grand casseroles. Even with our 90°F heat and 100% humidity, Louisiana crab cakes often stand center stage at dinner parties. Chef John Folse found that it is extremely important to refrigerate the crab cakes prior to cooking, because they will hold together much better. Prep Time: 1 Hour Yields: 6 Servings Ingredients: 1 pound ju...more>>
  • Chef John Folse: Crabmeat Fettuccine with 2 Sisters' Salsa

    Chef John Folse: Crabmeat Fettuccine with 2 Sisters' Salsa

    Source: FOX 8 photoSource: FOX 8 photo

    Fettuccine is Italian for “small ribbons” and is often used to describe the thin, flat ribbons of pasta. It is very popular in Roman and Tuscan cuisine. We adapted this recipe from 2 Sisters’ Salsa Company. The addition of their signature salsa as well as the crab claws and crabmeat, guarantee to make this Italian classic a Bayou favorite.

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    Fettuccine is Italian for “small ribbons” and is often used to describe the thin, flat ribbons of pasta. It is very popular in Roman and Tuscan cuisine. We adapted this recipe from 2 Sisters’ Salsa Company. The addition of their signature salsa as well as the crab claws and crabmeat, guarantee to make this Italian classic a Bayou favorite.

    more>>
  • Chef John Folse: Gulf shrimp with blue corn grits

    Chef John Folse: Gulf shrimp with blue corn grits

    Chef John Folse shares his Gulf shrimp with blue corn grits recipe ahead of serving it at the Dining by Design event in Baton Rouge on August 21.

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    Chef John Folse shares his Gulf shrimp with blue corn grits recipe ahead of serving it at the Dining by Design event in Baton Rouge on August 21.

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  • Chef John Folse: Ultimate chocolate chunkie cookies

    Jacque Torres, created this ultimate chocolate chip cookie in his bakery in New York City. One thing about Torres, like most Frenchmen, he never spares the chocolate.

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    Jacque Torres, created this ultimate chocolate chip cookie in his bakery in New York City. One thing about Torres, like most Frenchmen, he never spares the chocolate.

    more>>
  • Chef John Folse: Seafood stuffed turban of speckled trout

    Chef John Folse: Seafood stuffed turban of speckled trout

    Stuffing seafood and meats with other seafood, meats and vegetables is a technique that evolved, quite likely, because home cooks needed another way to use the bounty of our waters and woods. Stuffing trout with crabmeat or crawfish tails and Louisiana’s trinity of seasoning vegetables adds a new level of Cajun flair and flavor to the finished dish. You may wish to try this recipe as a first course or entrée at your next camp dinner. 

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    Stuffing seafood and meats with other seafood, meats and vegetables is a technique that evolved, quite likely, because home cooks needed another way to use the bounty of our waters and woods. Stuffing trout with crabmeat or crawfish tails and Louisiana’s trinity of seasoning vegetables adds a new level of Cajun flair and flavor to the finished dish. You may wish to try this recipe as a first course or entrée at your next camp dinner. 

    more>>
  • Chef John Folse: Cold melon & mint soup

    Chef John Folse: Cold melon & mint soup

    In the “Dog Days” of summer, one might require a cool and refreshing soup that can be sipped from a champagne flute or served elegantly in a china bowl. This cold melon soup uses cantaloupe as its main ingredient, but you may wish to consider honeydew or any other of your favorite melons as a substitute. Don’t forget that nice, crisp mint leaf as the perfect garnish! 

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    In the “Dog Days” of summer, one might require a cool and refreshing soup that can be sipped from a champagne flute or served elegantly in a china bowl. This cold melon soup uses cantaloupe as its main ingredient, but you may wish to consider honeydew or any other of your favorite melons as a substitute. Don’t forget that nice, crisp mint leaf as the perfect garnish! 

    more>>
  • Chef John Folse: The Perfect Burger

    Chef John Folse: The Perfect Burger

    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. Remember to handle meat as little as possible so the burger maintains its juiciness. 

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    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. Remember to handle meat as little as possible so the burger maintains its juiciness. 

    more>>
  • Chef John Folse: Wild mushroom and crab bisque

    It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do. 

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    It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do. 

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  • Chef John Folse: Coffee, cinnamon, honey crème brûlée

    This is the perfect light dessert to finish a large feast. It can be made 3 days in advance and kept wrapped and chilled in the fridge. Substitute a drop or two of yellow, green or red food coloring should you not like the flavor of coffee.

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    This is the perfect light dessert to finish a large feast. It can be made 3 days in advance and kept wrapped and chilled in the fridge. Substitute a drop or two of yellow, green or red food coloring should you not like the flavor of coffee.

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  • Chef John Folse: Traditional Chicago-style & Cincinnati-style hot dogs

    Chef John Folse: Traditional Chicago-style & Cincinnati-style hot dogs

    Chicago-style hot dog: The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a taste of each ingredient with every bite. Remember, dress the dog and not the bun! 

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    Chicago-style hot dog: The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a taste of each ingredient with every bite. Remember, dress the dog and not the bun! 

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  • Chef John Folse: Gertie's bread and butter pickles

    Chef John Folse: Gertie's bread and butter pickles

    Source: (FOX 8)Source: (FOX 8)

    Nobody made better bread and butter pickles than Donaldsonville, LA native, Gertrude Connell. Gertie’s husband, Joe, would grow cucumbers and pick them when they were about 3 to 4 inches long. Gertie would jar her pickles and onions and save the delicacy for Christmas gifts. 

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    Nobody made better bread and butter pickles than Donaldsonville, LA native, Gertrude Connell. Gertie’s husband, Joe, would grow cucumbers and pick them when they were about 3 to 4 inches long. Gertie would jar her pickles and onions and save the delicacy for Christmas gifts. 

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  • Chef John Folse: Herb-brined southern fried chicken

    Chef John Folse: Herb-brined southern fried chicken

    Brining is a pretreatment in which meat is placed in a flavored saltwater solution known as brine. This produces a moist and well-seasoned protein. Normally, meat loses about 30 percent of its weight during cooking, but if you brine it first, you can reduce the moisture loss to as little as 15 percent. Additionally, brining enhances juiciness and flavor, as the muscle fibers absorb the flavored liquid during the brining process.

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    Brining is a pretreatment in which meat is placed in a flavored saltwater solution known as brine. This produces a moist and well-seasoned protein. Normally, meat loses about 30 percent of its weight during cooking, but if you brine it first, you can reduce the moisture loss to as little as 15 percent. Additionally, brining enhances juiciness and flavor, as the muscle fibers absorb the flavored liquid during the brining process.

    more>>
  • Chef John Folse: Red, white and blue potato salad

    Chef John Folse: Red, white and blue potato salad

    On festive occasions that call for the grill, there’s no better side dish than a great homemade potato salad. To help celebrate the event, why not use potatoes that are colored naturally in the patriotic theme of red, white and blue.  

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    On festive occasions that call for the grill, there’s no better side dish than a great homemade potato salad. To help celebrate the event, why not use potatoes that are colored naturally in the patriotic theme of red, white and blue.  

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  • Chef Folse: Fourth of July Seafood Fiesta Salad

    Chef Folse: Fourth of July Seafood Fiesta Salad

    Seafood Fiesta Salad (source: FOX 8)Seafood Fiesta Salad (source: FOX 8)

    Nobody knows how to throw a party quite like Los Isleños of St. Bernard Parish. These descendants of the Spanish brought many of their great dishes to Cajun country and added a touch of the local ingredients to create their unique cuisine.

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    Nobody knows how to throw a party quite like Los Isleños of St. Bernard Parish. These descendants of the Spanish brought many of their great dishes to Cajun country and added a touch of the local ingredients to create their unique cuisine.

    more>>
  • Chef John Folse: White chocolate and blueberry French toast

    Chef John Folse: White chocolate and blueberry French toast

    French toast is slices of bread that are soaked in a mixture of beaten eggs and milk or cream. These egg-coated bread slices are usually fried on both sides until they are browned, but we have created this wonderful baked casserole instead. 

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    French toast is slices of bread that are soaked in a mixture of beaten eggs and milk or cream. These egg-coated bread slices are usually fried on both sides until they are browned, but we have created this wonderful baked casserole instead. 

    more>>
  • Chef John Folse: Summer melon and berry salad with watermelon vinaigrette

    Chef John Folse: Summer melon and berry salad with watermelon vinaigrette

    On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing, and you have a showstopper on your hands. For an extra treat consider adding boiled shrimp to this salad. 

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    On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing, and you have a showstopper on your hands. For an extra treat consider adding boiled shrimp to this salad. 

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  • Chef John Folse: Creole tomato basil pie

    This pie with a heavy Italian influence first appeared in Natchitoches, the oldest city in Louisiana. The dish, though Creole in origin, has been given a Cajun spin with the addition of crawfish tails and andouille.

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    This pie with a heavy Italian influence first appeared in Natchitoches, the oldest city in Louisiana. The dish, though Creole in origin, has been given a Cajun spin with the addition of crawfish tails and andouille.

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  • Chef John Folse: Shrimp & corn macque choux over pasta

    Although macque choux is normally thought of as a corn soup, the River Road Cajuns cooked a similar vegetable dish flavored with freshwater shrimp from the Mississippi River. You can also enjoy this widely known Cajun dish of corn and tomatoes over pasta.  

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    Although macque choux is normally thought of as a corn soup, the River Road Cajuns cooked a similar vegetable dish flavored with freshwater shrimp from the Mississippi River. You can also enjoy this widely known Cajun dish of corn and tomatoes over pasta.  

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  • Chef John Folse: Crab and oyster pan roast

    Chef John Folse: Crab and oyster pan roast

    Oyster dishes such as the pan roast and the famous La Mediatrice, also known as “the peacemaker,” an oyster po’boy sandwich, became wildly popular.

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    Oyster dishes such as the pan roast and the famous La Mediatrice, also known as “the peacemaker,” an oyster po’boy sandwich, became wildly popular.

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  • Chef John Folse: Corn, Corn, and Tomato Salad

    Chef John Folse: Corn, Corn, and Tomato Salad

    Chef Folse cooks up his special take on crab, corn, and tomato salad (FOX 8)Chef Folse cooks up his special take on crab, corn, and tomato salad (FOX 8)

    Are you looking for a cool and healthy salad for summertime? Well, look no more! This salad will be a palate pleaser for the whole family. 

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    Are you looking for a cool and healthy salad for summertime? Well, look no more! This salad will be a palate pleaser for the whole family. 

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  • Chef John Folse: Lemon and blueberry bundt cake

    Chef John Folse: Lemon and blueberry bundt cake

    A dish like this is a rare treasure. It's a simple dessert created in minutes at the hand of even the most inexperienced baker. This “mix and dump” cake placed in a bundt pan and further flavored with citrus and blueberries is a great place to begin your in-home baking career and the perfect cake to wow your friends!

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    A dish like this is a rare treasure. It's a simple dessert created in minutes at the hand of even the most inexperienced baker. This “mix and dump” cake placed in a bundt pan and further flavored with citrus and blueberries is a great place to begin your in-home baking career and the perfect cake to wow your friends!

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  • Chef John Folse: Memorial Day smoky baked beans

    Chef John Folse: Memorial Day smoky baked beans

    When you hear the term baked beans, immediately your mind reflects on a luscious, rich and flavorful bean dish simmered for hours in a multitude of ingredients. This dish, associated with holidays and family cookouts, can mimic all of these great flavors while still being healthier than the usual version. 

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    When you hear the term baked beans, immediately your mind reflects on a luscious, rich and flavorful bean dish simmered for hours in a multitude of ingredients. This dish, associated with holidays and family cookouts, can mimic all of these great flavors while still being healthier than the usual version. 

    more>>
  • Chef Folse: Ultimate crockpot barbecue pork sliders

    Chef Folse: Ultimate crockpot barbecue pork sliders

    Monday, May 16 2016 11:26 AM EDT2016-05-16 15:26:37 GMT
    These pork sliders will melt in your mouth! (FOX 8)These pork sliders will melt in your mouth! (FOX 8)

    Can you imagine a well-respected executive chef using a crockpot!? Well, there are times when a crockpot is the ideal cooking vessel to create the greatest of flavors in a dish.

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    Can you imagine a well-respected executive chef using a crockpot!? Well, there are times when a crockpot is the ideal cooking vessel to create the greatest of flavors in a dish.

    more>>
  • Chef Folse: Double-berry French toast casserole

    Chef Folse: Double-berry French toast casserole

    Thursday, May 5 2016 12:24 PM EDT2016-05-05 16:24:13 GMT
    Double-berry French toast casserole (FOX 8)Double-berry French toast casserole (FOX 8)

    Why not serve your mother breakfast in bed on her day? Everybody loves French toast, and Louisiana strawberries and raspberries, plump, ripe and in season, are the perfect accompaniments to this classic breakfast dish.

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    Why not serve your mother breakfast in bed on her day? Everybody loves French toast, and Louisiana strawberries and raspberries, plump, ripe and in season, are the perfect accompaniments to this classic breakfast dish.

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  • Honey-garlic salmon

    Honey-garlic salmon

    Monday, April 18 2016 12:42 PM EDT2016-04-18 16:42:42 GMT
    This salmon dish is quick to prepare and delicious. (FOX 8)This salmon dish is quick to prepare and delicious. (FOX 8)

    You don’t need to cook all day to get gourmet! This sweet and garlicky salmon is quick, easy, and delicious!

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    You don’t need to cook all day to get gourmet! This sweet and garlicky salmon is quick, easy, and delicious!

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  • Chef Folse: Strawberry shortcake with cream biscuits

    Chef Folse: Strawberry shortcake with cream biscuits

    Monday, April 18 2016 12:35 PM EDT2016-04-18 16:35:55 GMT
    Strawberries and cream biscuits provide an amazing Louisiana dessert. (FOX 8)Strawberries and cream biscuits provide an amazing Louisiana dessert. (FOX 8)

    During strawberry season in Louisiana, trucks selling the sweet berries line the roads. Here, the fresh produce is combined with cream biscuits to create the most famous and most loved strawberry dish.

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    During strawberry season in Louisiana, trucks selling the sweet berries line the roads. Here, the fresh produce is combined with cream biscuits to create the most famous and most loved strawberry dish.

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  • Crawfish Cardinale in pastry shells

    Crawfish Cardinale in pastry shells

    Monday, April 18 2016 12:27 PM EDT2016-04-18 16:27:15 GMT
    Chef John Folse prepares a unique crawfish dish (FOX 8)Chef John Folse prepares a unique crawfish dish (FOX 8)

    No run-of-the-mill crawfish pie here! With crisp puff pastry shells and deliciously rich crawfish filling, you will have a hit on your hands at any party, celebration or family gathering. 

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    No run-of-the-mill crawfish pie here! With crisp puff pastry shells and deliciously rich crawfish filling, you will have a hit on your hands at any party, celebration or family gathering. 

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  • Chef Folse: Black-eyed pea-battered shrimp

    Chef Folse: Black-eyed pea-battered shrimp

    Monday, April 18 2016 12:12 PM EDT2016-04-18 16:12:53 GMT
    Chef John Folse creates a black-eyed pea-battered shrimp. (FOX 8)Chef John Folse creates a black-eyed pea-battered shrimp. (FOX 8)

    Shrimp are deep-fried every day in Louisiana, but the types of batter used to coat and flavor them are as varied as the cooks preparing the seafood. 

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    Shrimp are deep-fried every day in Louisiana, but the types of batter used to coat and flavor them are as varied as the cooks preparing the seafood. 

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  • Chef John Folse: Oeufs aux lait (egg custard)

    Chef John Folse: Oeufs aux lait (egg custard)

    Chef John Folse makes a mouthwatering egg custard, or oeufs aux lait (FOX 8)Chef John Folse makes a mouthwatering egg custard, or oeufs aux lait (FOX 8)
    This is a simple but great recipe. By using egg substitute and evaporated skim milk, it has all the same great flavor with much less fat. more>>

    This is a simple but great recipe. By using egg substitute and evaporated skim milk, it has all the same great flavor with much less fat.

    more>>
  • Chef John Folse: Crawfish Marinara

    Chef John Folse: Crawfish Marinara

    Tuesday, March 1 2016 12:42 PM EST2016-03-01 17:42:08 GMT
    Chef Folse cooks up his special take on crawfish marinara. (FOX 8)Chef Folse cooks up his special take on crawfish marinara. (FOX 8)
    When you mix together pieces of Cajun cooking and Italian cuisine, how can it possibly go wrong? Ingredients such as crawfish and fresh herbs alongside marinara, will guarantee a delightful dish! more>>

    When you mix together pieces of Cajun cooking and Italian cuisine, how can it possibly go wrong? Ingredients such as crawfish and fresh herbs alongside marinara, will guarantee a delightful dish!

    more>>
  • Chef John Folse: Caponata

    Chef John Folse: Caponata

    This Italian eggplant dish is a classic and may be served as a salad or antipasto. (FOX 8)This Italian eggplant dish is a classic and may be served as a salad or antipasto. (FOX 8)
    This Italian eggplant dish is a classic and may be served as a salad or antipasto. more>>

    This Italian eggplant dish is a classic and may be served as a salad or antipasto.

    more>>
  • Cincinnati-Style Chlli

    Cincinnati-Style Chlli

    Cincinnati-style chili, though quite different from the traditional Texas-style, is a very popular regional variation. Many believe that it was invented by Greek immigrants in the 1920s, and it often includes spices such as cinnamon and nutmeg. It is most commonly eaten on top of pasta, French fries or hot dogs.

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    Cincinnati-style chili, though quite different from the traditional Texas-style, is a very popular regional variation. Many believe that it was invented by Greek immigrants in the 1920s, and it often includes spices such as cinnamon and nutmeg. It is most commonly eaten on top of pasta, French fries or hot dogs.

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  • Chef Folse: Crawfish meatballs in étouffée over linguine

    Chef Folse: Crawfish meatballs in étouffée over linguine

    FOX 8 photoFOX 8 photo

    Sick of the same old spaghetti and meatballs? Well how about this Louisiana version! There are very few Cajun and Creole cooks who won’t have a family recipe for crawfish étouffée. 

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    Sick of the same old spaghetti and meatballs? Well how about this Louisiana version! There are very few Cajun and Creole cooks who won’t have a family recipe for crawfish étouffée. 

    more>>
  • John Folse: Carnival cabbage and ground beef soup

    John Folse: Carnival cabbage and ground beef soup

    Monday, February 8 2016 11:16 AM EST2016-02-08 16:16:53 GMT
    Cabbage and ground beef soup (FOX 8)Cabbage and ground beef soup (FOX 8)
    This soup is a great example of one of the interesting ways the Germans of Louisiana incorporated cabbage into their cooking. more>>

    This soup is a great example of one of the interesting ways the Germans of Louisiana incorporated cabbage into their cooking.

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