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.
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.
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!
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!
Chef John Folse believes these authentic sugarcane skewers will be the highlight of your next party! The natural cane sugar stalks add an excellent flavor to shrimp, meat or vegetable skewers. The stalks paired with a cilantro-habanero marinade is an unbeatable combination!
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.
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!
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!
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!
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.
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!
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.
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.
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.
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!
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!
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.
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.
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.
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.
New Orleans Police are investigating a Seventh Ward double shooting. It happened around 4:30 a.m. Tuesday in the 1900 block of Lapeyrouse St. At this point, the NOPD hasn't release the age or gender of the victims. Copyright 2017 WVUE. All rights reserved.
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!
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.
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!
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
"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. ...
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.
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.
Luscious red Creole tomatoes provide the focal point for this showpiece salad. Add seafood and it becomes a light summer lunch.
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.
Why not consider this twice-cooked potato in place of your usual potato salad or baked potato? The lemon zest adds an added kick to the dish.
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.
