Crescent City Cooks: New Orleans-Style BBQ veggies - FOX 8, WVUE,, weather, app, news, saints

Crescent City Cooks: New Orleans-Style BBQ veggies

Source: Fox 8 Source: Fox 8

New Orleans-Style BBQ Veggies

1 medium eggplant

24 baby portabella mushrooms

24 cherry tomatoes

12 skewers, soaked in water 15 minutes before grilling

BBQ Marinade

¼ cup olive oil

½ cup shallot, roughly chopped

8 cloves garlic, roughly chopped

1 tablespoon black pepper

1 tablespoon Italian herbs

1 bay leaf

1 cup beer

1 cup chicken stock

¼ cup worcestershire sauce

Juice of one lemon

½ stick butter


Cube the eggplant into pieces roughly the size of the mushrooms

Place eggplant in a colander, sprinkle with 2 tablespoons salt, toss to coat, and let sit for 30 minutes-1 hour.

Pat the eggplant dry, wiping off any excess salt.  Transfer to a gallon-size ziptop bag, along with the mushrooms.

Heat olive oil in a saucepan over medium heat.  Saute the shallots for 3-4 minutes, or until soft and barely browning.

Mix in garlic, black pepper, herbs, and bay leaf and continue to saute for an additional minute.  

Add stock, beer, worcestershire, and lemon juice.  Bring to a simmer, letting the sauce reduce by half, 5-7 minutes.  Remove from heat, add butter, and stir in, melting gently. Allow to cool slightly.

Transfer marinade to a blender or food processor.  Blend until herbs and shallots are smooth in the marinade.

Pour marinade into gallon bag.  Refrigerate for at least 4 hours or up to overnight.  

To Grill:

Heat grill. Your hand should be able to hover closely for 3-4 seconds before you have to move it away.

Skewer marinated veggies, alternating one eggplant between each mushroom and tomato. Reserve remaining marinade to serve with finished skewers.  

Grill for 2 minutes on each side, turning once.

To Bake:

Place a grill pan or baking sheet in a cool oven.  Preheat to 500°.  

Skewer marinated veggies, alternating one eggplant between each mushroom and tomato. Reserve remaining marinade to serve with finished skewers.  

Bake for 6-8 minutes on each side, turning once.

Serve with remaining marinade, fresh chopped parsley, and red bean hummus.  

About Crescent City Cooks: 

We are a cooking school with a culinary store. We have more than kitchen gadgets, we have anything to do with entertaining from platters to place setting to local artist pieces to party supplies.

Store Hours: 9-6 Sun-Wed 9-7 Thur- Sat 2 to 3 classes daily.

  • Morning- 10 am demonstrations classes
  • Afternoon- 2pm hands on classes
  • Evening- 6:30pm Corporate and large groups

Class times and types are flexible.

We consider our classes "More fun than formal" but we can certainly handle the foodie crowd as well.

We also change menus for locals, to include other dishes besides the usual gumbo, jambalaya, étouffée etc

What's fun is we have competitions between locals and have blind taste tests. We encourage our guests to bring in any special ingredient that they think might make theirs the winner.

Things we hear often from our guests

  • best food we had in New Orleans
  • best time we had in New Orleans
  • highlight of our trip
  • I didn't really want to sit in a cooking class but he/she dragged me along and this was the best thing I did while here! So much fun!
  • I come to New Orleans a good bit and I always come to Crescent City Cooks, it's my favorite store in the quarter

Check out our Facebook page for the most accurate information. If you want to book a class, go to our website,

Crescent City Cooks! 201 Chartres St New Orleans, La 70130 (504)529-1600

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