Recipe

  Chef Folse: Hunter’s weekend vegetable soup

Chef John Folse manes Hunter’s weekend vegetable soup.

  Chef Folse: Smothered steaks

Chef Folse: Steamed whole fish

Chef Folse: Crab Beignets Pontchartrain

Chef Rich Lee announced as Antoine’s new Executive Chef

Chef Folse: Pork Schnitzel

Chef Folse: Smothered Chicken and Butter Beans

Continued Coverage

  Chef Folse: Dulce de Leche

Chef Folse: Holiday Smothered Cabbage Casserole

LA chef sets Guinness World Record for largest pot of seafood gumbo

Chef John Folse makes Texas Style BBQ brisket

Chef Folse: Turkey Hash in Puff Pastry

Chef Folse: Overnight Pork Roast

  Chef Folse: Carrot and Tri-Colored Cauliflower Salad

Chef Folse makes Carrot and Tri-Colored Cauliflower Salad.

Chef Folse: Gingerbread Pear Loaf Cake

Here is how to make Chef John Folse’s Gingerbread Pear Loaf Cake.

Bread pudding with Satsuma Rum sauce

Bread Pudding with Satsuma Rum Sauce

Roasted brussels sprouts with crispy prosciutto

Don’t dare turn your nose up at Brussels sprouts!

Baked Butternut Squash with ‘Pillow’ Topping

Chef John Folse: Pork & Yam Breakfast Sausage

Chef John Folse: Duck Ham over Rice

Chef John Folse: Red Bean & Andouille Dip

Chef John Folse: Voodoo Greens

Chef John Folse: Apple and Mixed Berry Crumble

  Chef Folse: Chargrilled Oysters

Chef John Folse makes Chargrilled Oysters

Chef Folse: Spicy Italian Sausage and Shrimp Linguine

Chef John Folse makes Spicy Italian sausage and shrimp linguine

Chef John Folse: Alligator Parmesan DiSalvo

Chef John Folse makes alligator Parmesan.

Chef John Folse: Creole-Style Lobster Rolls

Chef John Folse makes Creole-Style Lobster Rolls.

Chef John Folse: Big Easy Buffalo-Style Shrimp

Chef John Folse cooks Big Easy Buffalo-Style Shrimp in today's Stirrin' It Up.

Chef Folse: Braised Doves Evangeline

Chef John Folse prepares braised Dove Evangeline

  Chef Folse: Oyster & Artichoke Bisque

Chef John Folse makes oyster & artichoke bisque.

Chef Folse: Shrimp & Potato Pancakes

Chef John Folse celebrates national potato month with shrimp & potato pancakes.

Chef Folse: Oven-Cooked Beef Brisket

Chef John Folse makes oven-cooked brisket covered in barbecue sauce.

Chef John Folse: Golden Gazpacho

Gazpacho originated in the Andalusia region of southern Spain. This refreshingly chilled soup is the perfect treat during the hot summer months on the bayou.

Chef John Folse: Fig cake

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.

Chef John Folse: Baked muffuletta pasta

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.

Chef John Folse: Crab Louie Salad

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.

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

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.

Chef John Folse: Catfish pot pie with vegetables

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.

Chef John Folse: Flank steak salad

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.

Chef John Folse: Crab remoulade with fried green tomatoes

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.

Chef John Folse: Lavender creole cream cheese ice cream

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.

Chef John Folse: Heirloom tomato salad

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.

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

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.

Chef John Folse: French-roasted chicken sandwich

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.

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

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.

  Chef John Folse: Grilled vegetable lasagna

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.

Chef John Folse: The ultimate sweet and smoky barbecue sliders

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...

Chef John Folse: Classic apple pie

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.

Chef John Folse: Praline and peach ice cream

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.

Chef John Folse: Creole crawfish and andouille risotto

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.

Chef John Folse: The ultimate bloody mary

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...

Chef John Folse: Crab meat and shrimp stuffed summer squash

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.

Chef John Folse: Spicy corn relish

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.

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

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.

Chef John Folse: Pan-fried catfish with shrimp creole

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.

Chef John Folse: Tarte a la Bouie

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.

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.

Chef John Folse: Plume de veau

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.

Chef John Folse: Grilled salmon steaks with mustard glaze

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.

Chef John Folse: Summer vinaigrette with creole tomato salad

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.

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

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.

  Chef John Folse: Riesling pate de fruit

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.

Chef John Folse: Avocado salsa

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.

Chef John Folse: Red wine chocolate ganache cake

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.

Chef John Folse: Fire-roasted shrimp and mixed vegetables

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!

Chef John Folse: Kentucky derby hot brown sandwich

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.

Chef John Folse: Crabmeat and tomato basil sauce with linguine

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.

Chef John Folse: Orange lost bread

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.

Chef John Folse: Baked chicken and spaghetti

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.

Chef John Folse: Barbecued shrimp sandwiches

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.

Chef John Folse: Creole tomato grits

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.

Chef John Folse: Grand Coteau Chocolate Pecan Pie

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.

Chef John Folse: Crawfish and orzo pasta provencale

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.

Chef John Folse: Strawberry and lemon pie

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.

Chef John Folse: Pimiento cheeseburgers

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.

Chef John Folse: Gumbo z'herbes

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.

Chef John Folse: Southern fried chicken

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.

Chef John Folse: Herb-encrusted lamb lollipops

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.

Chef John Folse: Carrot and potato pancakes

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.

Chef John Folse: Corned beef and cabbage

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.

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

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.