Chef John Folse's Cookbook - FOX 8, WVUE, fox8live.com, weather, app, news, saints

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  • Chef John Folse: Fig cake

    Chef John Folse: Fig cake

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    Source: FOX 8 ImageSource: FOX 8 Image

    In the summer months, figs are plentiful in South Louisiana. Many households gather and preserve this fruit for later use. Fig preserves are used as a breakfast topping or even as an ingredient in desserts such as this cake.

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    In the summer months, figs are plentiful in South Louisiana. Many households gather and preserve this fruit for later use. Fig preserves are used as a breakfast topping or even as an ingredient in desserts such as this cake.

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  • Chef John Folse: Creole tomato grits

    Chef John Folse: Creole tomato grits

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    While basic boiled grits are perfect in their simplicity for breakfast, additional ingredients are often added to the grain at bigger meals. Here, ripe Creole tomatoes and cheese are used to give flair to plain grits.

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    While basic boiled grits are perfect in their simplicity for breakfast, additional ingredients are often added to the grain at bigger meals. Here, ripe Creole tomatoes and cheese are used to give flair to plain grits.

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  • Chef John Folse: The ultimate bloody mary

    Chef John Folse: The ultimate bloody mary

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    The Bloody Mary was created in Paris by Pete Petiot at Harry’s New York Bar in 1921. It was originally called the “Bucket of Blood” or the “Red Snapper.” Petiot brought his version to the U.S. in 1933 when he started working at the St. Regis Hotel in NYC. Here is my version which includes two boiled shrimp and Louisiana Creole tomatoes! Prep Time: 10 Minutes Yields: 1 Drink Ingredients: 2 whole Creole tomatoes, cored and seeded 1½ ounces vodka...

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    The Bloody Mary was created in Paris by Pete Petiot at Harry’s New York Bar in 1921. It was originally called the “Bucket of Blood” or the “Red Snapper.” Petiot brought his version to the U.S. in 1933 when he started working at the St. Regis Hotel in NYC. Here is my version which includes two boiled shrimp and Louisiana Creole tomatoes! Prep Time: 10 Minutes Yields: 1 Drink Ingredients: 2 whole Creole tomatoes, cored and seeded 1½ ounces vodka...

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  • Chef John Folse: Crab meat and shrimp stuffed summer squash

    Chef John Folse: Crab meat and shrimp stuffed summer squash

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    The recipe takes a traditional vegetable of Bayou Country and gives it a different twist by stuffing it with shellfish. Although this calls for crab and shrimp, you could also use crawfish or oysters. When preparing, try using local vegetables to really enhance this dish. It can be used as either a side or an entrée.

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    The recipe takes a traditional vegetable of Bayou Country and gives it a different twist by stuffing it with shellfish. Although this calls for crab and shrimp, you could also use crawfish or oysters. When preparing, try using local vegetables to really enhance this dish. It can be used as either a side or an entrée.

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  • Chef John Folse: Baked muffuletta pasta

    Chef John Folse: Baked muffuletta pasta

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    The Muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in New Orleans markets placed a mixture of broken green and black olives that were found on the bottom of olive barrels on loaves of round Italian bread known as “muffs.” Over this mixture, they layered slices of meat and cheese. These traditional sandwich ingredients are also delicious when transformed into a baked pasta dish.

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    The Muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in New Orleans markets placed a mixture of broken green and black olives that were found on the bottom of olive barrels on loaves of round Italian bread known as “muffs.” Over this mixture, they layered slices of meat and cheese. These traditional sandwich ingredients are also delicious when transformed into a baked pasta dish.

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  • Chef John Folse: Crab Louie Salad

    Chef John Folse: Crab Louie Salad

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    Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on. Chef Victor Hertzler served Crab Louis at the St. Francis Hotel in San Francisco in 1910, so he might have first created the dish. Of course, the dish could have originated at Solari’s in San Francisco because Crab Louis was on their menu by 1914. No matter the originator, the dish is delicious.

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    Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on. Chef Victor Hertzler served Crab Louis at the St. Francis Hotel in San Francisco in 1910, so he might have first created the dish. Of course, the dish could have originated at Solari’s in San Francisco because Crab Louis was on their menu by 1914. No matter the originator, the dish is delicious.

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  • Chef John Folse: Pan-fried pork chops with apple cider and diced apples

    Chef John Folse: Pan-fried pork chops with apple cider and diced apples

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    The English settling the Feliciana parishes of Louisiana brought with them from New England a taste for apples and cider in their cooking. Certain apple varieties grew well in Louisiana and thus cider could be produced for this dish.

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    The English settling the Feliciana parishes of Louisiana brought with them from New England a taste for apples and cider in their cooking. Certain apple varieties grew well in Louisiana and thus cider could be produced for this dish.

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  • Chef John Folse: Catfish pot pie with vegetables

    Chef John Folse: Catfish pot pie with vegetables

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    Pot pies are great to serve at the fishing camp, although this recipe is elegant enough for a Sunday dinner table. Try using any fish, but a mild, white-fleshed fish works best! I have also added shrimp, crab and lobster with great success.

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    Pot pies are great to serve at the fishing camp, although this recipe is elegant enough for a Sunday dinner table. Try using any fish, but a mild, white-fleshed fish works best! I have also added shrimp, crab and lobster with great success.

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  • Chef John Folse: Flank steak salad

    Chef John Folse: Flank steak salad

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    Several years ago, Caroline Fowler from Roswell, Georgia, submitted this recipe for the inaugural Stirrin It Up: Kids Edition. The true secret to this recipe is the marinade. There is no doubt it’s worth every bit of time for the finished dish.

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    Several years ago, Caroline Fowler from Roswell, Georgia, submitted this recipe for the inaugural Stirrin It Up: Kids Edition. The true secret to this recipe is the marinade. There is no doubt it’s worth every bit of time for the finished dish.

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  • Chef John Folse: Crab remoulade with fried green tomatoes

    Chef John Folse: Crab remoulade with fried green tomatoes

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    Those who saw the movie Fried Green Tomatoes have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.

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    Those who saw the movie Fried Green Tomatoes have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.

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  • Chef John Folse: Lavender creole cream cheese ice cream

    Chef John Folse: Lavender creole cream cheese ice cream

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    What screams summertime more than ice cream? This is the perfect complement to those warm summer days. For this recipe, dried lavender or lavender extract is used to give the ice cream a light, lemony flavor. This herb is a delightful accompaniment to Creole cream cheese, a farmer-style, acid-set cheese. NOTE: You may find Creole cream cheese in specialty grocery stores.

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    What screams summertime more than ice cream? This is the perfect complement to those warm summer days. For this recipe, dried lavender or lavender extract is used to give the ice cream a light, lemony flavor. This herb is a delightful accompaniment to Creole cream cheese, a farmer-style, acid-set cheese. NOTE: You may find Creole cream cheese in specialty grocery stores.

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  • Chef John Folse: Heirloom tomato salad

    Chef John Folse: Heirloom tomato salad

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    Heirloom tomatoes are typically sweeter than other tomato cultivars. These varieties have been popular since the 1940s. This recipe combines tomatoes, honey-whipped goat cheese and balsamic vinegar for a light and interesting salad course.

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    Heirloom tomatoes are typically sweeter than other tomato cultivars. These varieties have been popular since the 1940s. This recipe combines tomatoes, honey-whipped goat cheese and balsamic vinegar for a light and interesting salad course.

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  • Chef John Folse: Pan-fried stuffed soft-shell crab

    Chef John Folse: Pan-fried stuffed soft-shell crab

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    When stuffing soft-shell crabs, I always look for the females of the species first. They not only have that wonderful flavor, but they are usually full of the rich roe that was made famous in she-crab soup. You can always tell the females prior to cooking. They’re the ones with their fingernails painted red. If you don’t believe me, look for yourself next time.

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    When stuffing soft-shell crabs, I always look for the females of the species first. They not only have that wonderful flavor, but they are usually full of the rich roe that was made famous in she-crab soup. You can always tell the females prior to cooking. They’re the ones with their fingernails painted red. If you don’t believe me, look for yourself next time.

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  • Chef John Folse: French-roasted chicken sandwich

    Chef John Folse: French-roasted chicken sandwich

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    This wonderful sandwich can be made from any type of oven-roasted or store-bought chicken. This method can also make a great after-holiday turkey sandwich. Substitute leftover turkey meat (both dark and white) in the place of chicken.

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    This wonderful sandwich can be made from any type of oven-roasted or store-bought chicken. This method can also make a great after-holiday turkey sandwich. Substitute leftover turkey meat (both dark and white) in the place of chicken.

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  • Chef John Folse: Thai-spiced watermelon soup with shrimp and crabmeat

    Chef John Folse: Thai-spiced watermelon soup with shrimp and crabmeat

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    Watermelon, a gift from Africa, is a great summer joy in the South. Creating a cold, refreshing soup from this luscious fruit is a wonderful treat during the hot summer months. This one can be served hot or cold.

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    Watermelon, a gift from Africa, is a great summer joy in the South. Creating a cold, refreshing soup from this luscious fruit is a wonderful treat during the hot summer months. This one can be served hot or cold.

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  • Chef John Folse: Grilled vegetable lasagna

    Chef John Folse: Grilled vegetable lasagna

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    I am crazy about lasagna and always looking for ways to enhance the dish and surprise my dinner guests with unlikely ingredients. I thought an array of grilled vegetables would be a great accompaniment to the dish.

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    I am crazy about lasagna and always looking for ways to enhance the dish and surprise my dinner guests with unlikely ingredients. I thought an array of grilled vegetables would be a great accompaniment to the dish.

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  • Chef John Folse: The ultimate sweet and smoky barbecue sliders

    Chef John Folse: The ultimate sweet and smoky barbecue sliders

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    Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich. Using whole wheat buns or tortilla wraps makes this dish a lighter and healthier sandwich option. Prep Time: 45 Minutes Yields: 6 Servings Ingredients: 4 cups pulled br...

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    Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich. Using whole wheat buns or tortilla wraps makes this dish a lighter and healthier sandwich option. Prep Time: 45 Minutes Yields: 6 Servings Ingredients: 4 cups pulled br...

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  • Chef John Folse: Classic apple pie

    Chef John Folse: Classic apple pie

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    Ever since that first apple orchard was planted on Beacon Hill, overlooking Boston Harbor, apples have been the chief ingredient in America’s premier dessert. After all, nothing is more American than apple pie.

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    Ever since that first apple orchard was planted on Beacon Hill, overlooking Boston Harbor, apples have been the chief ingredient in America’s premier dessert. After all, nothing is more American than apple pie.

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  • Chef John Folse: Praline and peach ice cream

    Chef John Folse: Praline and peach ice cream

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    Peaches are plentiful in early summer and are often eaten on ice cream. By combining the traditional Louisiana dessert, pralines, with fresh Ruston peaches, an ice cream flavor like no other is created.

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    Peaches are plentiful in early summer and are often eaten on ice cream. By combining the traditional Louisiana dessert, pralines, with fresh Ruston peaches, an ice cream flavor like no other is created.

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  • Chef John Folse: Creole crawfish and andouille risotto

    Chef John Folse: Creole crawfish and andouille risotto

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    The key feature in a good risotto is perfectly cooked rice. This recipe is also a great use for leftover crawfish tails from your last crawfish boil.

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    The key feature in a good risotto is perfectly cooked rice. This recipe is also a great use for leftover crawfish tails from your last crawfish boil.

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  • Chef John Folse: Spicy corn relish

    Chef John Folse: Spicy corn relish

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    It’s almost summertime and outdoor cookouts are all abound! This relish can be used as an appetizer with chips or crackers. It is also the perfect accompaniment for anything from the barbecue pit such as burgers, chicken, or beef.

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    It’s almost summertime and outdoor cookouts are all abound! This relish can be used as an appetizer with chips or crackers. It is also the perfect accompaniment for anything from the barbecue pit such as burgers, chicken, or beef.

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  • Chef John Folse: Apple jack 'oven-qued' baby back ribs

    Chef John Folse: Apple jack 'oven-qued' baby back ribs

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    Although summer is considered the perfect season for barbecue grilling and smoking, often our summer sun is just too much for a commitment to man the pit! Well, fear not! You can still enjoy that great smoke and pit flavor indoors by using this oven recipe. In addition, this interesting barbecue sauce is a natural accompaniment to ribs, pork tenderloins or chops. The apple preserve and cider are great additions to the slightly sweet flavor of this oven-barbecued dish.

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    Although summer is considered the perfect season for barbecue grilling and smoking, often our summer sun is just too much for a commitment to man the pit! Well, fear not! You can still enjoy that great smoke and pit flavor indoors by using this oven recipe. In addition, this interesting barbecue sauce is a natural accompaniment to ribs, pork tenderloins or chops. The apple preserve and cider are great additions to the slightly sweet flavor of this oven-barbecued dish.

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  • Chef John Folse: Pan-fried catfish with shrimp creole

    Chef John Folse: Pan-fried catfish with shrimp creole

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    Source: FOX 8 ImageSource: FOX 8 Image

    This recipe gives you the best of both worlds: crispy-fried catfish fillets and spicy Shrimp Creole. Normally, Shrimp Creole is served as an entrée over rice, but in this case it has become the sauce for the catfish fillets. Feel free to serve the dish over rice or pasta.

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    This recipe gives you the best of both worlds: crispy-fried catfish fillets and spicy Shrimp Creole. Normally, Shrimp Creole is served as an entrée over rice, but in this case it has become the sauce for the catfish fillets. Feel free to serve the dish over rice or pasta.

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  • Chef John Folse: Tarte a la Bouie

    Chef John Folse: Tarte a la Bouie

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    Because eggs and milk were so plentiful in Bayou Country, custard-based desserts were quite common. Tarte à la Bouie is one of the oldest desserts from this area.

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    Because eggs and milk were so plentiful in Bayou Country, custard-based desserts were quite common. Tarte à la Bouie is one of the oldest desserts from this area.

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  • Chef John Folse: Crabmeat and tomato basil sauce with linguine

    Chef John Folse: Crabmeat and tomato basil sauce with linguine

    Cook like a Cajun with this delicious pasta dish. Chef John Folse will show you how it's done.

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    Cook like a Cajun with this delicious pasta dish. Chef John Folse will show you how it's done.

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  • Chef John Folse: Plume de veau

    Chef John Folse: Plume de veau

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    Plume de Veau is a veal steak cut from the veal short loin and is normally a maximum of 6 ounces. It is first pan seared and then finished by roasting and topped with the classic veal sauce such as demi-glacé and forestiére sauce.

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    Plume de Veau is a veal steak cut from the veal short loin and is normally a maximum of 6 ounces. It is first pan seared and then finished by roasting and topped with the classic veal sauce such as demi-glacé and forestiére sauce.

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  • Chef John Folse: Grilled salmon steaks with mustard glaze

    Chef John Folse: Grilled salmon steaks with mustard glaze

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    Salmon is one of the most delicate fish in the sea and tastes great cooked on the grill. This method will show you the proper way to grill it without losing the skin. Plus, this recipe gives the fish an excellent flavor with a French mustard glaze! You may also want to use redfish, striped bass or snapper instead of salmon.

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    Salmon is one of the most delicate fish in the sea and tastes great cooked on the grill. This method will show you the proper way to grill it without losing the skin. Plus, this recipe gives the fish an excellent flavor with a French mustard glaze! You may also want to use redfish, striped bass or snapper instead of salmon.

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  • Chef John Folse: Summer vinaigrette with creole tomato salad

    Chef John Folse: Summer vinaigrette with creole tomato salad

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    Ah, sweet summertime is right around the corner. From Father’s Day to the Fourth of July, cookouts will be in full swing. This recipe is an ideal accompaniment to barbecue and more.

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    Ah, sweet summertime is right around the corner. From Father’s Day to the Fourth of July, cookouts will be in full swing. This recipe is an ideal accompaniment to barbecue and more.

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  • Chef John Folse: The perfect grilled steak with homemade BBQ rub

    Chef John Folse: The perfect grilled steak with homemade BBQ rub

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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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    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: Riesling pate de fruit

    Chef John Folse: Riesling pate de fruit

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    Source: FOX 8 ImageSource: FOX 8 Image

    In France, pâtes de fruits are sold in high-end pâtisseries or pastry shops. The French roll them in sanding sugar, which has large crystals that cling to the candy without melting. This is a different grab-and-go sweet treat that your guests will love.

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    In France, pâtes de fruits are sold in high-end pâtisseries or pastry shops. The French roll them in sanding sugar, which has large crystals that cling to the candy without melting. This is a different grab-and-go sweet treat that your guests will love.

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  • Chef John Folse: Avocado salsa

    Chef John Folse: Avocado salsa

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    In May, Americans commemorate National Salsa Month each year. This recipe combines avocado and jalapeños to create this tasty salsa. Great for an appetizer with chips or a taco topping.

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    In May, Americans commemorate National Salsa Month each year. This recipe combines avocado and jalapeños to create this tasty salsa. Great for an appetizer with chips or a taco topping.

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  • Chef John Folse: Red wine chocolate ganache cake

    Chef John Folse: Red wine chocolate ganache cake

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    Source: FOX 8 ImageSource: FOX 8 Image

    This cake is super simple, but the addition of the red wine takes this one to another level. Perfectly ideal for holiday celebrations, like Mother’s Day or even an afternoon snack. Substitute the Cabernet Sauvignon for a Merlot or a Pinot Noir. Topped with a homemade ganache and sea salt, you won’t be disappointed by this rich dessert.

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    This cake is super simple, but the addition of the red wine takes this one to another level. Perfectly ideal for holiday celebrations, like Mother’s Day or even an afternoon snack. Substitute the Cabernet Sauvignon for a Merlot or a Pinot Noir. Topped with a homemade ganache and sea salt, you won’t be disappointed by this rich dessert.

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  • Chef John Folse: Fire-roasted shrimp and mixed vegetables

    Chef John Folse: Fire-roasted shrimp and mixed vegetables

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    Source: FOX 8 ImageSource: FOX 8 Image

    This simple foil packet recipe will take you back to camping days of yesteryear. The great thing about this dish is that you can make it what you want by alternating vegetables or choosing chicken, beef or a different seafood. This meal is also perfect for quick outdoor grilling, and the cleanup is a breeze!

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    This simple foil packet recipe will take you back to camping days of yesteryear. The great thing about this dish is that you can make it what you want by alternating vegetables or choosing chicken, beef or a different seafood. This meal is also perfect for quick outdoor grilling, and the cleanup is a breeze!

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  • Chef John Folse: Kentucky derby hot brown sandwich

    Chef John Folse: Kentucky derby hot brown sandwich

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    Source: FOX 8 ImageSource: FOX 8 Image

    The state of Kentucky is famous for many things, including its horse races, burgoo and bourbon, just to name a few. There is an open-faced turkey sandwich that originated in Louisville at the Brown Hotel. Chef Fred K. Schmidt created the first recipe in 1926. Today, the Brown Hotel still serves up about 800 of these sandwiches per week.

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    The state of Kentucky is famous for many things, including its horse races, burgoo and bourbon, just to name a few. There is an open-faced turkey sandwich that originated in Louisville at the Brown Hotel. Chef Fred K. Schmidt created the first recipe in 1926. Today, the Brown Hotel still serves up about 800 of these sandwiches per week.

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  • Chef John Folse: Crabmeat and tomato basil sauce with linguine

    Chef John Folse: Crabmeat and tomato basil sauce with linguine

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    Source: FOX 8 ImageSource: FOX 8 Image

    What a great Italian pasta dish! I also enjoy adding a pound of crab claws to this sauce because then it becomes a finger food as well. You will love the little kick achieved with the sprinkling of red pepper flakes.

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    What a great Italian pasta dish! I also enjoy adding a pound of crab claws to this sauce because then it becomes a finger food as well. You will love the little kick achieved with the sprinkling of red pepper flakes.

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  • Chef John Folse: Orange lost bread

    Chef John Folse: Orange lost bread

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    In Louisiana, “Lost Bread,” is also known as Pain Perdu, which is a French toast recipe. Much like Crème Brûlée Lost Bread, this dish is created with leftover, stale “lost” bread. Had it not been dipped in eggs and milk, then pan fried, the bread would have certainly been lost.

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    In Louisiana, “Lost Bread,” is also known as Pain Perdu, which is a French toast recipe. Much like Crème Brûlée Lost Bread, this dish is created with leftover, stale “lost” bread. Had it not been dipped in eggs and milk, then pan fried, the bread would have certainly been lost.

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  • Chef John Folse: Baked chicken and spaghetti

    Chef John Folse: Baked chicken and spaghetti

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    Source: FOX 8Source: FOX 8

    It would be interesting if someone were able to identify the number of dishes created in Cajun and Creole cuisine featuring chicken. Of course, this would be an impossible task. However, we do know that each of the seven Creole nations, as well as the Cajuns, featured chicken recipes in their repertoire that are too numerous to count.

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    It would be interesting if someone were able to identify the number of dishes created in Cajun and Creole cuisine featuring chicken. Of course, this would be an impossible task. However, we do know that each of the seven Creole nations, as well as the Cajuns, featured chicken recipes in their repertoire that are too numerous to count.

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  • Chef John Folse: Barbecued shrimp sandwiches

    Chef John Folse: Barbecued shrimp sandwiches

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    I recommend making the barbecue sauce one or two days in advance, so that it develops a more pronounced flavor. This simple barbecued shrimp sandwich is an excellent option for patio parties, and you may even get creative with the type of bread or sandwich roll used in the recipe.

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    I recommend making the barbecue sauce one or two days in advance, so that it develops a more pronounced flavor. This simple barbecued shrimp sandwich is an excellent option for patio parties, and you may even get creative with the type of bread or sandwich roll used in the recipe.

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  • Chef John Folse: Grand Coteau Chocolate Pecan Pie

    Chef John Folse: Grand Coteau Chocolate Pecan Pie

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    Source: FOX 8 ImageSource: FOX 8 Image

    The Academy of the Sacred Heart at Grand Coteau has been an important part of Acadiana since the early 1800s. Over the past 200 years, thousands of young women have walked through the halls of this great institution. This pecan pie is usually served here on special holidays, and the pecans used in the dish are actually harvested from the very trees growing on and around the Academy grounds.

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    The Academy of the Sacred Heart at Grand Coteau has been an important part of Acadiana since the early 1800s. Over the past 200 years, thousands of young women have walked through the halls of this great institution. This pecan pie is usually served here on special holidays, and the pecans used in the dish are actually harvested from the very trees growing on and around the Academy grounds.

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  • Chef John Folse: Crawfish and orzo pasta provencale

    Chef John Folse: Crawfish and orzo pasta provencale

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    Source: FOX 8 ImageSource: FOX 8 Image

    To cook anything provençale style, it simply means Southern French or Mediterranean. Typically, provençale recipes are fresh, seasonal and healthy. In this recipe, Louisiana crawfish is added to a skillet of vine-ripened tomatoes and fresh vegetables served over orzo pasta for the perfect country French dish.

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    To cook anything provençale style, it simply means Southern French or Mediterranean. Typically, provençale recipes are fresh, seasonal and healthy. In this recipe, Louisiana crawfish is added to a skillet of vine-ripened tomatoes and fresh vegetables served over orzo pasta for the perfect country French dish.

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  • Chef John Folse: Strawberry and lemon pie

    Chef John Folse: Strawberry and lemon pie

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    Source: FOX 8 ImageSource: FOX 8 Image

    When spring rolls around, the refreshing flavor of lemon pie fills the mouths of many people in South Louisiana. However, the tart lemon flavor can be enhanced with the addition of fresh strawberries or blueberries.

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    When spring rolls around, the refreshing flavor of lemon pie fills the mouths of many people in South Louisiana. However, the tart lemon flavor can be enhanced with the addition of fresh strawberries or blueberries.

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  • Chef John Folse: Pimiento cheeseburgers

    Chef John Folse: Pimiento cheeseburgers

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    Source: FOX 8 ImageSource: FOX 8 Image

    This recipe is courtesy of John T. Edge’s cookbook, Hamburgers & Fries: An American Story. Edge warns readers and cooks not to upset the balance of condiments with this burger. He says that chili, ketchup and mustard are all forbidden, as all the flavor you need is included in the pimiento cheese topping.

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    This recipe is courtesy of John T. Edge’s cookbook, Hamburgers & Fries: An American Story. Edge warns readers and cooks not to upset the balance of condiments with this burger. He says that chili, ketchup and mustard are all forbidden, as all the flavor you need is included in the pimiento cheese topping.

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  • Chef John Folse: Gumbo z'herbes

    Chef John Folse: Gumbo z'herbes

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    Source: FOX 8 ImageSource: FOX 8 Image

    Chef Leah Chase, owner of Dooky Chase’s Restaurant in New Orleans, has the best recipe in the world for Gumbo Z’Herbes, which she calls Gumbo Des Herbes. Leah, the Queen of Creole Cooking, serves this famous gumbo every Holy Thursday at her restaurant on Orleans Avenue. Throughout time, similar recipes have been called many names, but the main ingredients remain the same.

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    Chef Leah Chase, owner of Dooky Chase’s Restaurant in New Orleans, has the best recipe in the world for Gumbo Z’Herbes, which she calls Gumbo Des Herbes. Leah, the Queen of Creole Cooking, serves this famous gumbo every Holy Thursday at her restaurant on Orleans Avenue. Throughout time, similar recipes have been called many names, but the main ingredients remain the same.

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  • Chef John Folse: Southern fried chicken

    Chef John Folse: Southern fried chicken

    Source: FOX 8 ImageSource: FOX 8 Image
    Source: FOX 8 ImageSource: FOX 8 Image

    Today southern fried chicken can be conveniently purchased at stores dotting every street corner of your neighborhood. However, you may wish to make an “event” of deep-frying chicken at home with the family using this recipe. Somehow doing it yourself makes it a little more special. As an added note, the best chickens for frying purposes are 28 day old fryers. Ask for this at your local market or look for the fryer label on the bird.

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    Today southern fried chicken can be conveniently purchased at stores dotting every street corner of your neighborhood. However, you may wish to make an “event” of deep-frying chicken at home with the family using this recipe. Somehow doing it yourself makes it a little more special. As an added note, the best chickens for frying purposes are 28 day old fryers. Ask for this at your local market or look for the fryer label on the bird.

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  • Chef John Folse: Herb-encrusted lamb lollipops

    Chef John Folse: Herb-encrusted lamb lollipops

    Source: FOX 8 ImageSource: FOX 8 Image
    Source: FOX 8 ImageSource: FOX 8 Image

    In this dish, the lamb has been seasoned with herbs to enhance the flavor of the meat. For a fun presentation, french the lamb chops and scrape the meat off the bone. Most lamb is sold already frenched, meaning that part of each rib bone is exposed.

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    In this dish, the lamb has been seasoned with herbs to enhance the flavor of the meat. For a fun presentation, french the lamb chops and scrape the meat off the bone. Most lamb is sold already frenched, meaning that part of each rib bone is exposed.

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  • Chef John Folse: Carrot and potato pancakes

    Chef John Folse: Carrot and potato pancakes

    Source: FOX 8 ImageSource: FOX 8 Image
    Source: FOX 8 ImageSource: FOX 8 Image

    Carrots are typically cultivated in the late winter and early spring. From salads to cakes, they are an adaptable root vegetable. Topped with a delicious sour cream, this recipe makes for a great appetizer or meal on its own.

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    Carrots are typically cultivated in the late winter and early spring. From salads to cakes, they are an adaptable root vegetable. Topped with a delicious sour cream, this recipe makes for a great appetizer or meal on its own.

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  • Chef John Folse: Corned beef and cabbage

    Chef John Folse: Corned beef and cabbage

    Source: FOX 8 ImageSource: FOX 8 Image
    Source: FOX 8 ImageSource: FOX 8 Image

    In the past, corned beef and cabbage was considered a winter dish. However, today many people eat this slowly simmered delicacy any time of year.

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    In the past, corned beef and cabbage was considered a winter dish. However, today many people eat this slowly simmered delicacy any time of year.

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  • Chef John Folse: St. Joseph's egg spaghetti with mudica

    Chef John Folse: St. Joseph's egg spaghetti with mudica

    Source: FOX 8 ImageSource: FOX 8 Image
    Source: FOX 8 ImageSource: FOX 8 Image

    Because St. Joseph’s day falls in the season of Lent, the feast includes meals without meat. This recipe uses traditional Italian spaghetti with eggs as the protein. It is topped with Mudica, a mixture of Italian seasonings and bread crumbs which represents the sawdust of St. Joseph, a carpenter and the foster father of Jesus.

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    Because St. Joseph’s day falls in the season of Lent, the feast includes meals without meat. This recipe uses traditional Italian spaghetti with eggs as the protein. It is topped with Mudica, a mixture of Italian seasonings and bread crumbs which represents the sawdust of St. Joseph, a carpenter and the foster father of Jesus.

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  • Chef John Folse: Creole country vegetable pot pie

    Chef John Folse: Creole country vegetable pot pie

    Source: FOX 8 ImageSource: FOX 8 Image
    Source: FOX 8 ImageSource: FOX 8 Image

    Entrée-type pies have been prevalent in many cultures. The English had shepherd's pies, and the Cajuns had meat pies. Unlike a traditional chicken pot pie, this version includes bacon and an array of Creole country vegetables.

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    Entrée-type pies have been prevalent in many cultures. The English had shepherd's pies, and the Cajuns had meat pies. Unlike a traditional chicken pot pie, this version includes bacon and an array of Creole country vegetables.

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  • Chef John Folse: Creole Bouillabaisse

    Chef John Folse: Creole Bouillabaisse

    Source: FOX 8 ImageSource: FOX 8 Image
    Source: FOX 8 ImageSource: FOX 8 Image

    This is the Creole seafood soup that drew tribute from the famous English novelist, William Makepeace Thackeray. In his Roundabout Papers, Thackeray recalls, “In New Orleans you can eat a Bouillabaisse, the like of which was never eaten in Marseilles or Paris.” The reason is clear: the fish and shellfish from the Mediterranean Sea simply could not match the flavor and quality of those from the Gulf of Mexico, especially our redfish, snapper, crab and shrimp.

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    This is the Creole seafood soup that drew tribute from the famous English novelist, William Makepeace Thackeray. In his Roundabout Papers, Thackeray recalls, “In New Orleans you can eat a Bouillabaisse, the like of which was never eaten in Marseilles or Paris.” The reason is clear: the fish and shellfish from the Mediterranean Sea simply could not match the flavor and quality of those from the Gulf of Mexico, especially our redfish, snapper, crab and shrimp.

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  • Chef John Folse: Veal osso buco

    Chef John Folse: Veal osso buco

    Source: FOX 8 ImageSource: FOX 8 Image
    Source: FOX 8 ImageSource: FOX 8 Image

    Osso Buco is the Italian translation for “bone with a hole,” a reference to the marrow hole at the center of the shank. Shank is the cut of meat taken from lower leg of the animal, and is typically very tough. Cooking the meat slowly in sauce, wine and broth will help the meat become very tender, a method called braising. Beef or lamb shanks can be substituted for the veal.

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    Osso Buco is the Italian translation for “bone with a hole,” a reference to the marrow hole at the center of the shank. Shank is the cut of meat taken from lower leg of the animal, and is typically very tough. Cooking the meat slowly in sauce, wine and broth will help the meat become very tender, a method called braising. Beef or lamb shanks can be substituted for the veal.

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  • Chef John Folse: Baked striped bass and seashell pasta

    Chef John Folse: Baked striped bass and seashell pasta

    Source: FOX 8 ImageSource: FOX 8 Image
    Source: FOX 8 ImageSource: FOX 8 Image

    I love baked pasta dishes especially when the dish contains fish fillets. This recipe allows you to enjoy a wonderful baked striped bass and a side dish of pasta cooked all in one.

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    I love baked pasta dishes especially when the dish contains fish fillets. This recipe allows you to enjoy a wonderful baked striped bass and a side dish of pasta cooked all in one.

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  • Chef John Folse: Silver slick and oh-so-sweet rum-glazed ribs

    Chef John Folse: Silver slick and oh-so-sweet rum-glazed ribs

    Source: FOX 8 ImageSource: FOX 8 Image

    Nothing says “success” for a get-together such as family reunions, tailgating, or other outdoor gatherings better than barbecued, smoked or oven-roasted ribs. Absolutely nothing can make the ribs more triumphant than a sweet rum glaze to bring out the excitement from the crowd. Just talking about the recipe for this sauce can bring your crowd into a huddle!

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    Nothing says “success” for a get-together such as family reunions, tailgating, or other outdoor gatherings better than barbecued, smoked or oven-roasted ribs. Absolutely nothing can make the ribs more triumphant than a sweet rum glaze to bring out the excitement from the crowd. Just talking about the recipe for this sauce can bring your crowd into a huddle!

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  • Chef John Folse: Peanut butter and banana smoothie

    Chef John Folse: Peanut butter and banana smoothie

    Source: FOX 8 ImageSource: FOX 8 Image

    There are many different delicious flavor combinations for smoothies, but this one is a favorite with all kids! For instance, soy milk could be substituted for chocolate soy milk. The possibilities are endless!

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    There are many different delicious flavor combinations for smoothies, but this one is a favorite with all kids! For instance, soy milk could be substituted for chocolate soy milk. The possibilities are endless!

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  • Chef John Folse: Grilled creole wild boar tenderloin

    Chef John Folse: Grilled creole wild boar tenderloin

    Source: FOX 8 ImageSource: FOX 8 Image

    Tenderloin is the most tender of all game meat. Although you may use it in any recipe, the quick grilling or sautéing of this cut will yield the best result. It also adapts well to most spices and flavors.

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    Tenderloin is the most tender of all game meat. Although you may use it in any recipe, the quick grilling or sautéing of this cut will yield the best result. It also adapts well to most spices and flavors.

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  • Chef John Folse: Pan-sauteed fillet of speckled trout on a bed of red and golden beets

    Chef John Folse: Pan-sauteed fillet of speckled trout on a bed of red and golden beets

    Source: FOX 8 ImageSource: FOX 8 Image

    Speckled trout can be prepared a variety of ways. In Louisiana, it is popular to fry fish, but this recipe requires a simple pan-sauté, then it’s topped over a bed of red and golden beets. Perfectly elegant for a nice dinner at home.

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    Speckled trout can be prepared a variety of ways. In Louisiana, it is popular to fry fish, but this recipe requires a simple pan-sauté, then it’s topped over a bed of red and golden beets. Perfectly elegant for a nice dinner at home.

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  • Chef John Folse: Yukon gold potato, crawfish and crab soup with roasted red pepper drizzle

    Chef John Folse: Yukon gold potato, crawfish and crab soup with roasted red pepper drizzle

    Source: FOX 8 ImageSource: FOX 8 Image

    Yukon Gold potatoes took about 30 years to develop at the University of Guelph in Canada. They were named for the Yukon River, as well as for its gold interior. This “stick to your ribs” soup combines these potatoes with crawfish and crab. It’s also topped with a roasted red pepper purée that is sure to satisfy on a cold day.

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    Yukon Gold potatoes took about 30 years to develop at the University of Guelph in Canada. They were named for the Yukon River, as well as for its gold interior. This “stick to your ribs” soup combines these potatoes with crawfish and crab. It’s also topped with a roasted red pepper purée that is sure to satisfy on a cold day.

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  • Chef John Folse: Trout Rex

    Chef John Folse: Trout Rex

    Source: FOX 8 ImageSource: FOX 8 Image

    This is a great trout recipe to serve at Carnival for either dinner or brunch. Notice that the vegetable accompaniments are purple, green and yellow, the colors of Mardi Gras.

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    This is a great trout recipe to serve at Carnival for either dinner or brunch. Notice that the vegetable accompaniments are purple, green and yellow, the colors of Mardi Gras.

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  • Chef John Folse: White chocolate king cake bread pudding

    Chef John Folse: White chocolate king cake bread pudding

    Source: FOX 8  ImageSource: FOX 8 Image

    The King Cake is the traditional dessert of the Carnival season and was originally served on the Feast of the Epiphany. To make the dessert fun and unique, a bean was pressed into the dough prior to cooking. The person lucky enough to receive the slice with the bean must host a party for all guests in attendance. Today the bean is replaced with a plastic baby signifying the New Year.

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    The King Cake is the traditional dessert of the Carnival season and was originally served on the Feast of the Epiphany. To make the dessert fun and unique, a bean was pressed into the dough prior to cooking. The person lucky enough to receive the slice with the bean must host a party for all guests in attendance. Today the bean is replaced with a plastic baby signifying the New Year.

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  • Chef Folse: Teal and Andouille Gumbo

    Chef Folse: Teal and Andouille Gumbo

    TEAL AND ANDOUILLE GUMBO Prep Time: 2½ Hours Yields: 6 Servings Comment: 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 will contribute teal ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal. Ingredients: 4 teal ducks, halved ...

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    TEAL AND ANDOUILLE GUMBO Prep Time: 2½ Hours Yields: 6 Servings Comment: 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 will contribute teal ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal. Ingredients: 4 teal ducks, halved ...

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  • Chef John Folse: Riz au Lait

    Chef John Folse: Riz au Lait

    Riz Au Lait (FOX 8)Riz Au Lait (FOX 8)

    Rice custard, like flan or bread pudding, is considered a premier Creole dessert. Many custard-based desserts evolved out of Cajun and Creole kitchens due to the availability of eggs and milk from the surrounding German settlements.

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    Rice custard, like flan or bread pudding, is considered a premier Creole dessert. Many custard-based desserts evolved out of Cajun and Creole kitchens due to the availability of eggs and milk from the surrounding German settlements.

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  • Chef John Folse: Crockpot venison roast

    Chef John Folse: Crockpot venison roast

    Chef John Folse's nephew, Jay, is not only a great hunter, but also he has come to be quite a cook following in the footsteps of his grandfather, Royley, and his dad, Jerry. This is one of his favorite camp-style recipes. 

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    Chef John Folse's nephew, Jay, is not only a great hunter, but also he has come to be quite a cook following in the footsteps of his grandfather, Royley, and his dad, Jerry. This is one of his favorite camp-style recipes. 

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  • Chef John Folse: General Jackson's Crabmeat Fritters

    Chef John Folse: General Jackson's Crabmeat Fritters

    When General Jackson arrived in the city to fight the Battle of New Orleans, his biggest problem wasn’t the British. It was his stomach. It seems the rich food of Louisiana soon had the General in an uproar and he needed something with a little more delicate flavor. Crabmeat turned out to be the perfect remedy. 

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    When General Jackson arrived in the city to fight the Battle of New Orleans, his biggest problem wasn’t the British. It was his stomach. It seems the rich food of Louisiana soon had the General in an uproar and he needed something with a little more delicate flavor. Crabmeat turned out to be the perfect remedy. 

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  • Chef Folse: Cajun Red Bean and Sausage Soup

    Click here for the recipe. 

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    Click here for the recipe. 

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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: 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: 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! 

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  • 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.  

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  • 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.

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  • 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. 

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  • 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.

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  • 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. 

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  • 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.

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  • 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.

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  • 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. 

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  • 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. 

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  • 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.

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  • 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.

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  • 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. 

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  • 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. 

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  • 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.

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  • 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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  • 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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