Louisiana Cooking

Anybody know of a good culinary school in Louisiana?

Cooking is a particular passion of mine. I’d like to know a place nearby where I can hone my skills.

Try this place…
http://www.louisianaculinary.com/

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Posted by mark - May 26, 2017 at 3:16 am

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what are some good egyptian recipes? what spices are used in egyptian food?

i had some firend form egypt that cooked for me and the food was very spicey. i am from south louisiana so i like very spicey foods . what kinds of spices are used in egyptian dishes?

For example Ful Medames is the national dish of Egypt and probably dates as far back as the Pharaonic periods. It would have commonly been eaten with bread, lentils, raw vegetables and eggs. Tiger Nut Sweets is one of the oldest recipes known and was actually found written on ostraca. ( Piece of clay with writing on it) And Hummus is as popular in Egypt today as it probably was thousands of years ago.

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Posted by mark - May 23, 2017 at 1:46 am

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Delgado Community College and Louisiana Culinary Institute

SOWELA talks about Louisiana alligator, their dish and teaching students about Louisiana seafood.Judges are presented their dishes by the various groups

Duration : 0:3:40

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Posted by mark - May 16, 2017 at 11:13 pm

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Louisiana Culinary Trails – Bayou Bounty

French is the language of cooking in Cajun Country, where French Acadians from Nova Scotia settled after being exiled by the British in 1755. Some of Louisiana’s most famous foods are identified with this region – gumbo, boudin, étouffée, andouille, tasso, jambalaya, and boiled crawfish.

Duration : 0:4:24

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Posted by mark - May 8, 2017 at 5:39 pm

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Has anyone cooked chicken wings in JUST Worcestershire and soy sauce?

My girlfriend from Louisiana used to make her wings this way and I have forgot the recipe. Has anyone every cooked them this way?
The wings would be cooked in the oven.
My main concern is that the wings will be too salty.
Thanks everyone for ur answers. Could you please include how many wings to recipes

You need to add some sugar. It is basicly a way to make it stick to the wings. If you don’t have sugar it will just soak and nothing will stick.

Soak sauce is – Brown Sugar, Worcestershire and soy sauce. For thicker sauce, add some corn startch mix in some warm water before puting it in the sauce.

Look something like this – from what you wrote
12 wings
1/2 c. soy sauce
1/4 c. Worcestershire sauce
4 tbsp. brown sugar

Put the sauce in a pan and cook on the stove low heat until it gets a little thicker. Then poor over the chicken wings and put in the oven and cook for 45 minutes at 350.

I am not sure how she did it. You might need to cook the wings for a little while without the sauce then pour it on a little later, if the sauce is getting over cooked.

Best I can tell you from what you have told me.

The sugar will balance out the salt. This is a sauce, not a soup.

To test, just make the sauce.. Cook on the stove, then taste. So you don’t need to waste chicken. Brown sugar is best to use.

also found this

AUNTIE’S CHICKEN WINGS
12 wings
1/2 c. soy sauce
1/4 c. Worcestershire sauce
1/2 tsp. ginger
1 tbsp. dry mustard
2 tbsp. brown sugar

Mix all together. Marinate chicken wings in above overnight or longer. Bake at 375 degrees for 45 to 60 minutes.

BARBECUED CHICKEN WINGS

12 chicken wings
1/2 c. honey
2 tbsp. Worcestershire sauce
1/3 c. soy sauce
1 clove garlic, minced
Juice of 2 lemons

Preheat oven to 325 degrees. Remove wing tips and break each wing into two pieces. Place in shallow baking dish. Mix remaining ingredients and pour over wings. Bake for 1 hour and serve in baking dish.

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Posted by mark - May 7, 2017 at 4:22 pm

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Where in louisiana do they sale cooked alligator meat ?


Places like by Bayou Areas. Little stores. In Grand Isle, Carrenco, And In Baton Rouge..

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Posted by mark - April 30, 2017 at 12:42 pm

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Legendary Louisiana restaurant suffers after BP spill.

By Alastair Good in the Gulf of Mexico.
Brigtsen’s in Uptown New Orleans has served the finest Cajun food for 16 years but now owner and chef Frank Brigtsen is seeing a drop in custom after the BP spill in the Gulf.
“We’re down 25% on our usual summer bookings,’ explains Brigtsen, ‘questions have been put in people’s minds about whether this seafood is safe ? Where has it come from?”

As a New Orleans native the main worry for Brigtsen, despite the fact he acknowledges he’s losing money every day he opens, is for the people who depend on him and on the Gulf fishing waters in general.

“Down here it’s a long and complex distribution chain from the sea to the food we serve and that chain has been severely weakened by this disaster.”

It’s a worry that has taken it’s toll on Brigtsen physically and emotionally, he admits to months of not sleeping properly and on the night I visit him he’s just returned from a visit to the chiropractor.

His restaurant will survive, it’s reputation is too good for it to fold, but even Brigtsen wonders how many more disasters the Louisiana people can cope with.

Duration : 0:2:15

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Posted by mark - April 28, 2017 at 11:37 am

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Pork Roast Cajun Style Pt. 1 of 2

Cooking a pork roast Cajun style. Visit The Bayou Gardener in South Louisiana at http://www.thebayougardener.com

Duration : 0:8:56

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Posted by mark - April 26, 2017 at 10:06 am

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Creative Cajun Cooking – Menu Items

Visit us @ Creativecajuncooking.com – For Catering Jimmy Babin at (225) 445-1555 or email jimmy@creativecajuncooking.com

Duration : 0:4:12

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Posted by mark - April 24, 2017 at 9:26 am

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Short Ribs with Louisiana Barbecue Sauce

Treat yourself to the fabulous flavor of long-simmered short ribs with barbecue sauce. Chef Paul Miller shows you how to get long-simmered results in an amazing 45 minutes with the help of a pressure cooker.

This recipe is available at:
http://www.discoverpressurecooking.com/recipes/short_ribs.html

Paul Miller is Executive Chef of K-Paul’s Louisiana Kitchen in New Orleans’ historic French Quarter. A native of Opelousas, Louisiana, he hails from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan’s in Atlanta Georgia, transferred to Commander’s Palace in New Orleans in 1977, and in 1981 joined the staff of K-Paul’s Louisiana Kitchen. In addition to his many responsibilities at K-Paul’s, Paul Miller works closely with Chef Paul Prudhomme as a consultant for food manufacturers exploring new innovations in the culinary arena.

Duration : 0:10:11

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Posted by mark - April 18, 2017 at 5:22 am

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