Past Episodes

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#006699" TEXT="#080000" background="045785a3.jpg"> <div> <FONT SIZE="5" COLOR="#FFFFFF" FACE="Arial" ><B>The Outdoor Kitchen Show</B></FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"><B>home</B></A><B>         </B><A HREF="recipes.htm" TARGET="_top" TITLE="Recipes"><B>back to RECIPES</B></A></div> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFCC66" TEXT="#080000" background="046d2043.jpg"> <div> <A HREF="index.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"><IMG SRC="11fb44b0.jpg" border=0 width="180" height="331" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></A></div> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <I>Past Episodes</I></div> <div> <B>Week of 6/22/08: Cajun Favorites</B></div> <div> <B>Seafood:</B> Blaine Jones at <A HREF="index_blaine_jones_is_our_seafood_guy_he.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Cajun Catch Seafood</A> in Gonzales shows us how to butterfly catfish without removing the fillet from the bone. He also shows us "fried spiders" (actually shrimp legs) and his favorite fried crawfish corn and boudin balls. Oooo-wee! That stuff is good. Tell him you saw him on <I>The Outdoor Kitchen Show</I> and you'll get some lagniappe - <B>buy any po-boy in the deli and get fries and a drink free! </B>Deli is open Monday - Friday from 11am - 2pm. Call 647-3470 for information and orders. </div> <bR> <div> <B>Homegrown tomatoes:</B> Uncle Ronnie and Aunt Judy Rachal have been hard at work gardening and canning tomatoes. Aunt Judy cans whole tomatoes for gravies and spaghetti. She also makes salsa with homegrown peppers and seasoning. When she has extra peppers, she makes pepper jelly and I can't wait to try the strawberry figs! For canning tips, click here: <A HREF="canning_tips.htm" TARGET="_top" TITLE="Canning tips">canning tomatoes </A></div> <bR> <div> If you don't have the time to grow your own, find homegrown tomatoes at all locations of <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Market!</A><B> </B></div> <bR> <div> <B>Week of 6/15/08: Hot off the grill</B></div> <div> <B>Outdoors: </B><A HREF="http://www.tofishcharters.com" TARGET="_top" TITLE="http://www.tofishcharters.com"><B>Capt. Greg Schlumbrecht of To Fish Charters</B></A><B> </B>(985) 960-1709, (985) 788-6901 takes <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard (Ed's Shenandoah Hardware)</A>, <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Jordan Trosclair (Ralph's Market)</A> and <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Chris Gonzales (Ascension Granite)</A> to Lake Pontchartrain to fish the trestles. They catch a ton of trout, some reds and a little of everything else using live shrimp on a Carolina rig. To book a trip with Capt. Greg, call him at (985) 960-1709 and tell him you saw him on TV!</div> <div> <B>Kitchen:</B> Marissa throws everything on the grill for grilled pizzas - even the dough. A seafood pizza gets slathered in garlic butter and topped with grilled redfish, crabmeat, homegrown tomatoes and lots of cheese. A "red" pizza gets the standard sauce but loads of flavor from grilled andouille, Vidalia onions and portobello mushrooms. Pizzas make great "bar" parties - just set out lots of ready ingredients and let your guests entertain themselves. For recipes and ideas:  <A HREF="grilled_pizza.htm" TARGET="_top" TITLE="Grilled pizza">Grilled Pizza</A></div> <bR> <div> <B>Week of 6/8/08: Catfishin'</B></div> <div> <B>Outdoors: </B><A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard (Ed's Shenandoah Hardware 225-753-1300) </A>and Anthony Gregoire (Val's Marina) go out with commercial fisherman Kenny Watts into Lake Maurepas to check lines for catfish. And they don't just catch catfish - they release speckled trout, redfish and a stingray! </div> <div> <B>Kitchen:</B> Anthony takes us into the kitchen at Val's Marina (225-695-6538) to show us their recipe for <A HREF="catfish_courtbouillon.htm" TARGET="_top" TITLE="Catfish Courtbouillon"><B>Catfish Courtbouillon</B></A><B>. </B>(This is actually Debbie Bell's recipe, but she's just a bit camera-shy.) We chose a red wine from their list - <B>Menage A Trois</B> California red wine (a blend of zinfandel, merlot and cabernet) that went great with the spicy, tomato-laced gravy. <B>For the recipe:  </B><A HREF="catfish_courtbouillon.htm" TARGET="_top" TITLE="Catfish Courtbouillon"><B>Catfish Courtbouillon</B></A></div> <bR> <div> <B>Week of 6/2/08: Lake Pontchartrain trout with a little something different</B></div> <div> <B>Outdoors:</B> Capt. Greg Schlumbrecht of To Fish Charters takes us out to the train trestles in Pontchartrain for trout. The spillway water is not affecting this area (yet), but the stiff breeze makes it even more challenging to detect trout strikes. We fish with Deadly Dudley Baychovies in Opening Night colors and catch several nice-sized trout. If the Lake is adversely affected by the spillway, Capt. Greg plans to temporarily move his operations to Delacroix. Either way, you've got to check out his new boat (arriving May 21). To contact Capt. Greg: <A HREF="http://www.tofishcharters.com" TARGET="_top" TITLE="http://www.tofishcharters.com">www.ToFishCharters.com.</A></div> <div> <B>Kitchen:</B> With fresh trout on hand, Marissa wants to do something a little different. Franklin, however, insists on frying everything in LeMoine's Fry-Um-Up. So, Marissa comes up with something different on the side: oven-fried onion rings and andouille risotto. The crispy-crunchy of the fish and rings went great with the creamy-sweet-spicy of the risotto. Not your typical fish fry goodies, but SO good. </div> <div> For the recipes:  <A HREF="oven_fried_rings.htm" TARGET="_top" TITLE="Oven Fried Rings">oven-fried onion rings</A>   <A HREF="andouille_risotto.htm" TARGET="_top" TITLE="Andouille Risotto">andouille risotto</A></div> <bR> <div> <B>Week of 5/26/08:  Double-duty recipes for the camp or condo, Hog hunting</B></div> <div> <B>Outdoors: </B><A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Gray Bailey, DDS (Absolute Quality Care Family Dentistry)</A> takes us out to Centerville, Texas, once again for a hog hunt. The guys drove out to Smith Ranch (903) 536-2505, <A HREF="http://www.hoghunting.com" TARGET="_top" TITLE="http://www.hoghunting.com">hoghunting.com</A>) in an RV. They had a successful (and fun) hunt, stalking with bow and arrow. </div> <div> <B>Kitchen: </B>Marissa makes some dishes that fall in the "double duty" category, meaning you can cook once and eat twice off each. Whether you're headed to the camp or condo for a few days' vacation, it's hard to come up with easy, healthy, <U>cheap</U> recipes to cook in a galley-style kitchen. And really, who wants to eat spaghetti for their whole holiday weekend?? My suggestions: buy or bring ingredients that can work in several recipes and try to bring the "expensive" stuff from home (steaks can cost up to $12/lb in tourist towns!!) So, we bring meat from Ralph's Market and seafood from Cajun Catch Seafood when we head to the beach in Gulf Shores or to the woods for hunting trips. It saves us quite a bit. For our vacation/camp-friendly shopping list and recipes, click here:  <A HREF="vacation_camp_food.htm" TARGET="_top" TITLE="VacationCamp Food">Vacation/Camp Food</A></div> <div> <B>Ingredient note</B>: I was shocked to realize than Veron's andouille (the chub-style package) has only 5 grams of fat per serving (compared to breakfast sausage at 17 fat grams per same size serving!!) I love the flavor of Veron's and am so happy to be aware of those nutrition facts!</div> <bR> <div> <B>Wine notes:</B> We really enjoyed these wines with these recipes:  Bolla Pinot Noir (Italian) was a great sipping wine and was awesome with the pasta dish and Napa Cellars 2006 Napa Chardonnay was excellent with the skewers and wraps. Both are available at Ralph's Market or your local AG. </div> <bR> <div> <I><B>Week of 5/19/08:  Squirrel hunting</B></I></div> <div> <B>Outdoors: </B>Ed Beard and Milton, Travis and Colt Valentine head out to the Ole Miss Hunting Club at Raccourci Point in Pointe Coupee with Joe Garrett. They shoot over 30 squirrels over the weekend and have a great time. Ed enjoys hunting squirrels with either his Marlin .22 Magnum rifle or with a Mossberg 835 Ulti-Mag 12-gauge shotgun (both available at his shop, Ed's Shenandoah Hardware on Jones Creek Road in Baton Rouge). Milton is excited about his first hunt with his new squirrel dog, Susie, a 2 1/2 year old Feist. Since she's still learning the trade, she's equipped with a GPS (in case she takes off after a deer) and how to retreive every fallen squirrel. She did a great job on this hunt, for sure!</div> <bR> <div> <B>Kitchen: </B>Milton shows us his super-easy camp recipe: <A HREF="miltons_brisket.htm" TARGET="_top" TITLE="Miltons camp brisket">beef brisket and gravy.</A> It cooks in a cast iron dutch oven low-and-slow overnight and through the morning hunt, to be ready for when the guys get back from the woods. For the recipe, click here: <A HREF="miltons_brisket.htm" TARGET="_top" TITLE="Miltons camp brisket">Milton's brisket</A></div> <bR> <div> <B>Week of 5/12/08:  Mo' seafood recipes</B></div> <div> Well, folks we tried to go fishin' for ya, but the weather just hasn't been cooperating. We went to Lake Calcasieu for trout, reds and flounder and got mostly a lot of wind. The guys did sneak off for the 11pm tides and caught a bunch of fish off the dock, so we had plenty fish to eat - just not many on film. Oh well, Dr. Vince and <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Dr. Gray Bailey's</A> camp is so nice, we don't mind heading back there to try again. They showed us their "company" fish dish - baked flounder with a shrimp and crab topping. </div> <div> Since we had some extra time on the show, we had<A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"> Kevin Boudreaux </A>show us a recipe he's been toying with - Lobster Boudreaux. It's like an Alfredo sauce, but with a little extra kick. He boiled some fresh lobsters in crab boil, broke them apart for the meat and fat and tossed it with a creamy, spicy sauce over fettucine. He also used the extra claw meat to make a Lobster Ceasar Salad. (Super easy - just toss the meat with dressing, lay it on a bed of romaine and top with fresh parmesan and cracked pepper.) And - special thanks to Mark Smith with Underwater Adventures who went diving in the Atlantic and caught us some lobsters for the show! To contact Mark about scuba diving adventures: (225) 927-3483. They're in Baton Rouge on Government Street or on the web: <A HREF="http://www.underwateradv.net" TARGET="_top" TITLE="http://www.underwateradv.net">www.underwateradv.net</A> </div> <bR> <div> <B>Week of 5/5/08: Catfishin'</B></div> <div> <B>Outdoors: </B>Ed Beard (<A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed's Shenandoah Hardware</A> 225-753-1300) and Anthony Gregoire (Val's Marina) go out with commercial fisherman Kenny Watts into Lake Maurepas to check lines for catfish. And they don't just catch catfish - they release speckled trout, redfish and a stingray! </div> <div> <B>Kitchen:</B> Anthony takes us into the kitchen at Val's Marina (225-695-6538) to show us their recipe for Catfish Courtbouillon. (This is actually Debbie Bell's recipe, but she's just a bit camera-shy.) We chose a red wine from their list - Menage A Trois California red wine (a blend of zinfandel, merlot and cabernet) that went great with the spicy, tomato-laced gravy. For the recipe:  <A HREF="catfish_courtbouillon.htm" TARGET="_top" TITLE="Catfish Courtbouillon">Catfish Courtbouillon</A></div> <bR> <div> <B>Week of 4/28/08:  SAUSAGE</B></div> <div> For our "outdoors" part of the show, we go on a field trip to Veron Foods in Prairieville to see how they make their smoked sausage, andouille and head cheese. Veron's bought the Martin's brand a few years back but Paul Hays (President, Veron Foods) has retained the original recipes (from the '40s and '50s) for each brand. Martin's has more "Ascension Parish" flavor while Veron's has more of a "River Parish" flavor. We had a good time sampling a little of each for comparison and savoring the <I>terroire</I> of each sausage! For group tours or information, call (225) 622-3262. They're about to come out with new labels for all their products, so be on the lookout for the new packaging in your local store. You can find Veron's and Martin's products at both locations of <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Market</A>. </div> <div> For the cooking part of the show, Mickey LeMoine comes over to my house to see what his brother, Buggy LeMoine (Sales Director, Veron Foods) sent over for us to cook for our viewers. Mickey wanted to keep it simple: weeknight red beans and a cajun antipasti platter. For weeknight red beans, take some pre-chopped creole veggies (fresh or frozen) and saute them in a little oil. Add sliced Veron's or Martin's smoked sausage and let that render a little. Add your favorite canned red beans (or any kind of beans for that matter) and let them simmer until your rice pot dings. For the appetizer platter, remove the synthetic casing from the andouille and set them in a hot skillet until browned on both sides. Drain on paper towels and set on a platter with sliced hog head cheese and crackers. Better than cocktail weenies, for sho'! Don't forget to sprinkle sizzling meats with a little <A HREF="index_lemoine_s_fry_1.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">LeMoine's Season-Um-Up</A> for extra kick.</div> <bR> <div> <B>Week of 4/21/08: Lake Pontchartrain trout with a little something different</B></div> <div> <B>Outdoors:</B> Capt. Greg Schlumbrecht of To Fish Charters takes us out to the train trestles in Pontchartrain for trout. The spillway water is not affecting this area (yet), but the stiff breeze makes it even more challenging to detect trout strikes. We fish with Deadly Dudley Baychovies in Opening Night colors and catch several nice-sized trout. If the Lake is adversely affected by the spillway, Capt. Greg plans to temporarily move his operations to Delacroix. Either way, you've got to check out his new boat (arriving May 21). To contact Capt. Greg: <A HREF="http://www.tofishcharters.com" TARGET="_top" TITLE="http://www.tofishcharters.com">www.ToFishCharters.com.</A></div> <div> <B>Kitchen:</B> With fresh trout on hand, Marissa wants to do something a little different. Franklin, however, insists on frying everything in LeMoine's Fry-Um-Up. So, Marissa comes up with something different on the side: oven-fried onion rings and andouille risotto. The crispy-crunchy of the fish and rings went great with the creamy-sweet-spicy of the risotto. Not your typical fish fry goodies, but SO good. </div> <div> For the recipes:  <A HREF="oven_fried_rings.htm" TARGET="_top" TITLE="Oven Fried Rings">oven-fried onion rings</A>   <A HREF="andouille_risotto.htm" TARGET="_top" TITLE="Andouille Risotto">andouille risotto</A></div> <bR> <div> <B>Week of 4/14/08: You can't get more Louisiana than this... fishin', cookin' and music (in the heat!)</B></div> <div> <B>Outdoors: </B>Fishing with <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Gray Bailey, DDS</A>, in the Louisiana Dental Association Rodeo - a family event for members that includes fishing out of Grand Isle and fun at the Sand Dollar Marina. Dr. Gray and his crew bring in lots of nice trout and reds.</div> <div> <B>Kitchen: </B>We shoot on location at <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Market on Jones Creek Road</A> with <A HREF="index_lemoine_s_fry_1.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Mickey LeMoine (Season-Um-Up and Fry-Um-Up</A>). He gives us his formula for big-pot jambalaya. Mickey's from Lutcher, so his jambalaya is just a little "red." I lived in NOLA while college and love a hint of tomato in my jambalaya! We've got his formula and add-ins here: <A HREF="mickeys_jambalaya.htm" TARGET="_top" TITLE="Mickeys jambalaya">Mickey's big pot jambalaya</A>. </div> <div> While we were out there cooking, Kent Lavigne and his friends were playing some old time cajun music. He plays for the Lil Bayou Band (I saw him at the Swamp Pop Fest) and they do events. If you're interested: <A HREF="http://www.lilbayouband.net" TARGET="_top" TITLE="http://www.lilbayouband.net">Lil Bayou Band</A></div> <bR> <div> <B>Week of 4/7/08:  Mo' seafood recipes</B></div> <div> Well, folks we tried to go fishin' for ya, but the weather just hasn't been cooperating. We went to Lake Calcasieu for trout, reds and flounder and got mostly a lot of wind. The guys did sneak off for the 11pm tides and caught a bunch of fish off the dock, so we had plenty fish to eat - just not many on film. Oh well, Dr. Vince and <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Dr. Gray Bailey's</A> camp is so nice, we don't mind heading back there to try again. They showed us their "company" fish dish - baked flounder with a shrimp and crab topping. </div> <div> Since we had some extra time on the show, we had<A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"> Kevin Boudreaux </A>show us a recipe he's been toying with - Lobster Boudreaux. It's like an Alfredo sauce, but with a little extra kick. He boiled some fresh lobsters in crab boil, broke them apart for the meat and fat and tossed it with a creamy, spicy sauce over fettucine. He also used the extra claw meat to make a Lobster Ceasar Salad. (Super easy - just toss the meat with dressing, lay it on a bed of romaine and top with fresh parmesan and cracked pepper.) And - special thanks to Mark Smith with Underwater Adventures who went diving in the Atlantic and caught us some lobsters for the show! To contact Mark about scuba diving adventures: (225) 927-3483. They're in Baton Rouge on Government Street or on the web: <A HREF="http://www.underwateradv.net" TARGET="_top" TITLE="http://www.underwateradv.net">www.underwateradv.net</A></div> <bR> <div> <B>Week of 3/30/08:  SAUSAGE</B></div> <div> For our "outdoors" part of the show, we go on a field trip to Veron Foods in Prairieville to see how they make their smoked sausage, andouille and head cheese. Veron's bought the Martin's brand a few years back but Paul Hays (President, Veron Foods) has retained the original recipes (from the '40s and '50s) for each brand. Martin's has more "Ascension Parish" flavor while Veron's has more of a "River Parish" flavor. We had a good time sampling a little of each for comparison and savoring the <I>terroire</I> of each sausage! For group tours or information, call (225) 622-3262. They're about to come out with new labels for all their products, so be on the lookout for the new packaging in your local store. You can find Veron's and Martin's products at both locations of <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Market</A>. </div> <div> For the cooking part of the show, Mickey LeMoine comes over to my house to see what his brother, Buggy LeMoine (Sales Director, Veron Foods) sent over for us to cook for our viewers. Mickey wanted to keep it simple: weeknight red beans and a cajun antipasti platter. For weeknight red beans, take some pre-chopped creole veggies (fresh or frozen) and saute them in a little oil. Add sliced Veron's or Martin's smoked sausage and let that render a little. Add your favorite canned red beans (or any kind of beans for that matter) and let them simmer until your rice pot dings. For the appetizer platter, remove the synthetic casing from the andouille and set them in a hot skillet until browned on both sides. Drain on paper towels and set on a platter with sliced hog head cheese and crackers. Better than cocktail weenies, for sho'! Don't forget to sprinkle sizzling meats with a little <A HREF="index_lemoine_s_fry_1.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">LeMoine's Season-Um-Up</A> for extra kick. </div> <bR> <div> <I><B>Week of 2/25/08:  Squirrel hunting</B></I></div> <div> <B>Outdoors: </B>Ed Beard and Milton, Travis and Colt Valentine head out to the Ole Miss Hunting Club at Raccourci Point in Pointe Coupee with Joe Garrett. They shoot over 30 squirrels over the weekend and have a great time. Ed enjoys hunting squirrels with either his Marlin .22 Magnum rifle or with a Mossberg 835 Ulti-Mag 12-gauge shotgun (both available at his shop, Ed's Shenandoah Hardware on Jones Creek Road in Baton Rouge). Milton is excited about his first hunt with his new squirrel dog, Susie, a 2 1/2 year old Feist. Since she's still learning the trade, she's equipped with a GPS (in case she takes off after a deer) and how to retreive every fallen squirrel. She did a great job on this hunt, for sure!</div> <bR> <div> <B>Kitchen: </B>Milton shows us his super-easy camp recipe: <A HREF="miltons_brisket.htm" TARGET="_top" TITLE="Miltons camp brisket">beef brisket and gravy.</A> It cooks in a cast iron dutch oven low-and-slow overnight and through the morning hunt, to be ready for when the guys get back from the woods. For the recipe, click here: <A HREF="miltons_brisket.htm" TARGET="_top" TITLE="Miltons camp brisket">Milton's brisket</A></div> <bR> <div> <B>Week of 2/17/08:  Crawfish!</B></div> <div> We start with a field trip to <A HREF="index_blaine_jones_is_our_seafood_guy_he.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Cajun Catch Seafood Market in Gonzales</A> where Blaine Jones shows us how he boils crawfish and shrimp for a crowd. Blaine is offering a little lagniappe for Outdoor Kitchen Show viewers: <FONT SIZE="3" COLOR="#FF0033" FACE="Arial" ><B>Buy a po-boy in the deli, get fries and a drink for free!</B></FONT> For hours and contact info, click here:<A HREF="index_blaine_jones_is_our_seafood_guy_he.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"> Cajun Catch</A></div> <bR> <div> <B>In the kitchen:</B> Mickey LeMoine shows us how to<A HREF="index_lemoine_s_fry_1.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"> "Season-Um-Up."</A> His recipe for crawfish and corn chowder is simple but rich and fabulous. It's great with leftover tails from a crawfish boil or with packs of crawfish. For his recipe, click here: <A HREF="crawfish_corn_chowder.htm" TARGET="_top" TITLE="Crawfish Corn Chowder">Crawfish & Corn Chowder.</A></div> <div> <A HREF="http://www.seasonumup.com" TARGET="_top" TITLE="http://www.seasonumup.com">For Season-Um-Up: www.SeasonUmUp.com</A></div> <bR> <div> <B>Week of 2/11/08:</B></div> <div> <B>Outdoors: </B>Fishing with the Marsh Rat, Capt. Chad Billiot, for trout and redfish. The guys stayed at Bobby Lynn's Marina, got lots of goodies at Tyd's Tackle and hit the water as the sun came up. They caught lots of frying-size trout and some beautiful golden redfish. For a trip like this, check out Capt. Chad's website: www.marshratguideservice.com.</div> <div> <B>Kitchen: </B>Kevin Boudreaux (<A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">KTB Properties</A>) and Danny Bonfiglio (Jani-Care) get to cookin' in Kevin's kitchen. Danny dumps some yummy stuff in a ricepot for jalapeno rice and Kevin debones and stuffs flounder with a crabmeat stuffing. He tops it with a pineapple glaze that really brightens up the dish. To get fresh flounder, you can head to <A HREF="index_blaine_jones_is_our_seafood_guy_he.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Cajun Catch Seafood</A>. He's got plenty this week! For recipes: <A HREF="jalapeno_rice.htm" TARGET="_top" TITLE="Jalapeno rice"> Jalapeno rice </A>   <A HREF="crab_stuffed_flounder.htm" TARGET="_top" TITLE="Crab stuffed flounder">Stuffed flounder with pineapple glaze</A></div> <bR> <div> <B> <A NAME="week_of_2408__lent_recipes"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Week of 2/4/08:  Lent recipes</B></div> <div> <A HREF="index_lemoine_s_fry_1.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Mickey LeMoine (Season-Um-Up, Fry-Um-Up)</A> comes over to show us some lent recipes. The weather has been off for fishing, hunting (and parades!) so we got to cooking some stuff that will make this early Lent season a bit brighter. First, Mickey pan-fried scallops in a little oil & butter and Season-Um-Up. So simple. Even better, he coated some in Fry-Um-Up and deep fried them (yum!). Then we battered and fried some shrimp and drizzled them with a lemony cream cheese seafood sauce. So good! We paired these dishes with Fetzer Gewurztraminer (nice sweet, fruity white wine) and Rosemount shiraz (very good with the spicy pan-fried scallops). </div> <div> <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">We also saw the special "spring cakes" available at Ralph's Market, call 622-4044 for more info. </A></div> <div> <B>For the recipes: </B><A HREF="scallops.htm" TARGET="_top" TITLE="Scallops"><B>Scallops</B></A><B>    </B><A HREF="fried_shrimp_with_lemon_chee.htm" TARGET="_top" TITLE="Fried shrimp with lemon cheese sauce"><B>Fried shrimp with lemon cheese sauce</B></A></div> <bR> <div> <B> <A NAME="week_of_12708__val_s_marina_wine__"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Week of 1/27/08:  Val's Marina wine & rum tasting, Kevin's Elk Chili</B></div> <div> <B>Val's Marina</B> in Maurepas (225-695-6538) is our favorite local hole-in-the-wall kind of place. Now they just went off the charts by adding a user-friendly wine list (glasses start at $4 for a yummy reisling!) Anthony Gregoire shows us how they prep and fry small whole catfish and top huge baked potatoes (instead of rice) with crawfish etouffee. Mike Klein of Republic National shows us several of the wines on the wine list and tells us not to fret when making a choice to go with dinner - just drink what you like! Now, I'll tell you what Franklin and I really liked was the Old New Orleans rum cocktails we were sipping. Cajun tea (sweet tea with cajun spiced rum), Partly Cloudy (Amber rum and ginger ale) and Tsunami (Crystal rum with ginger ale). Distiller Chris Sule told us all about the rums he helps make and showed us how to mix it up. For info on the only rum made in Louisiana with homegrown sugarcane from Gonzales (and distillery tours too!):<A HREF="http://www.neworleansrum.com" TARGET="_top" TITLE="http://www.neworleansrum.com"> www.NewOrleansRum.com</A></div> <bR> <div> <A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"><B>Kevin Boudreaux</B></A><A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"> </A>had tons of meat from his elk hunting trip to Texas and he's been cooking elk-everything since! In this show, he shares the recipe he's been working on for elk chili. He serves it with cheese and jalapeno quesadillas. Just for lagniappe, Marissa makes pistolettes that would be great using backstrap or ribeyes - smothered in portobello wine sauce and tucked into crispy pistolettes. </div> <bR> <div> <B> <A NAME="week_of_12008__hog_hunt"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Week of 1/20/08:  Hog hunt</B></div> <div> <B>Outdoors: </B><A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Gray Bailey, DDS (Absolute Quality Care Family Dentistry)</A> takes us out to Centerville, Texas to do some hog hunting on Smith Ranch. He prefers to stalk hogs in the 100 pound range with a bow and arrow. The guys got a nice sized hog around dusk and brought plenty of meat back home. At the camp, they had a fantastic seafood gumbo with fresh seafood from Cajun Catch in Gonzales. </div> <div> <B>Kitchen:</B> We head over to Dr. Gray's house to roast a pork shoulder. He shows us how he slow roasts the meat for hours, then finishes it on the grill with barbecue sauce. He pre-cooks an Aoudad mutton roast and ribs and shows us how to finish it up.  Marissa also makes a super easy white bean recipe that's perfect for the camp. For our recipes:  <A HREF="wild_game.htm" TARGET="_top" TITLE="Wild game ribs and roasts">Wild game ribs & roasts</A>   <A HREF="camp_white_beans.htm" TARGET="_top" TITLE="Camp White Beans">Camp white beans</A></div> <bR> <div> <B>Week of 1/12/08:  Big Lake "Backed" Crabs</B></div> <div> <B>Outdoors: Capt. Josh Johnson of Triple J Charters</B> takes V.J., Darrel and Nick Purpera trout fishing in Big Lake (Lake Calcasieu). Everybody had a great time fishing and can't wait to go back with Capt. Josh. For a trip like this: (337) 598-1111. For lodging at Hebert's Marina, check out <A HREF="http://www.biglakeguesthouse.com" TARGET="_top" TITLE="http://www.biglakeguesthouse.com">www.BigLakeGuestHouse.com</A>. They have 6 different cabins available for nightly rental (whether you have a charter guide or not). </div> <div> <B>Kitchen: </B>Capt. Josh shows us how to make Big Lake "Backed" Crabs. I'd never seen anyone take the backs off the crabs before boiling, but I'm so glad I know how to do it now. Between the soaked-in seasoning and the lemon-butter sauce, I'll never boil crabs any other way! For the recipe: <A HREF="big_lake_backed_crabs.htm" TARGET="_top" TITLE="Big Lake Backed Crabs">Big Lake Backed Crabs</A></div> <bR> <div> <B>Week of 1/6/08:</B> Lighter Recipes!</div> <div> Okay folks, you've asked and we've dug deep in our files for lighter recipes. Okay, I actually had to come up with an "experimental" recipe because all my old favorites have lots of fat (and many that start out healthy end up deep fried.) So, Mickey LeMoine of LeMoine's Season-Um-Up shows us a simple <B>roasted veggie medley</B> with a blast of flavor from his cajun seasoning. (Find it at <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Market</A> or <A HREF="http://www.seasonumup.com" TARGET="_top" TITLE="http://www.seasonumup.com">www.SeasonUmUp.com</A>). </div> <div> I love white rice but am a little disappointed with its nutritional value. I've used brown rice often and it's great in many recipes, but for nutrition's sake, I wanted to try something new. <B>QUINOA </B>(keen-wah) is a great substitute for any recipe that calls for rice. It looks like birdseed but it fluffs up like rice and cooks just the same too (one part grain to two parts liquid). So, I sauteed some crawfish and onions to toss with this great grain and it was fabulous. Find the recipes here: <A HREF="crawfish_quinoa.htm" TARGET="_top" TITLE="Crawfish Quinoa"><B>Cajun Crawfish Quinoa </B></A><B>  </B><A HREF="roasted_veggies.htm" TARGET="_top" TITLE="Roasted Veggies"><B>Roasted Veggie Medley</B></A></div> <bR> <div> <B>Week of 1/1/08:  Off to the deer woods!</B></div> <div> First we start off with a big game hunt in Texas with <A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Kevin and Zach Boudreaux.</A> They go on a safari-style ride around Wa-To-Go Exotics Ranch (Mountain Home, Texas, Anthony Matone: 830-640-3585) with Cajun Outfitters Guide David Moore. After learning how to shoot with a crossbow, Zach and Kevin head out to hunt elk. </div> <div> For youth hunt weekend, we love to go out with our friends at Last Chance Hunting Club in Fayette, Mississippi. Club President Clarence "Bim" Brock takes us in a deerstand with his grandson, Dylan. We also went out with Kevin & Zach. Of course, the deer were camera shy, but all the kids brought in a prize. For me, the best part was cooking for such a big crowd. Kevin got a whole hog from Ralph's Market and cooked it in a "cajun microwave." He left the cleaned hog whole, injected it with marinade overnight and roasted it in the custom built microwave for about 4 hours. The process isn't difficult, but flipping the pig in the middle of the cooking time can be unwieldy since it's whole (and hot). Want to make it easier? Call the butchers at Ralph's Market to get your hog - whole or in half. They even sell them fully smoked so you don't have to buy a roasting box or deal with cooking the pig yourself! <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">For Ralph's Market:</A> Located at Hwy 44 & 931 Gonzales <FONT SIZE="3" COLOR="#0000FF" FACE="Comic Sans MS" >(225) 622-4044</FONT> and on Jones Creek & Tiger Bend Baton Rouge <FONT SIZE="3" COLOR="#0000FF" FACE="Comic Sans MS" >(225) 752-1004</FONT>, <A HREF="http://www.ralphsag.com" TARGET="_top" TITLE="http://www.ralphsag.com">www.RalphsAG.com</A>, Open every day 5:45am to 9:00pm</div> <div> <A HREF="http://www.seasonumup.com" TARGET="_top" TITLE="http://www.seasonumup.com"><B>To order a Season-Um-Up gift basket: www.SeasonUmUp.com</B></A></div> <bR> <div> <B>Week of 12/23/07: Holiday Blooper Show</B></div> <div> Mickey LeMoine stops by to show us some very easy holiday recipes:  <A HREF="holiday_dirty_rice.htm" TARGET="_top" TITLE="Holiday Dirty Rice">Easy Dirty Rice</A>    <A HREF="praline_yams.htm" TARGET="_top" TITLE="Praline Yams">Praline Yams</A>    <A HREF="crown_roast.htm" TARGET="_top" TITLE="Crown Roast">Crown Roast</A></div> <div> We share lots of bloopers made by Marissa and several of our wonderful, humorous sponsors!</div> <bR> <div> <B>Week of 12/16/07:  Snapper fishing/au gratin</B></div> <div> <B>Outdoors:  </B>Red snapper/tuna/redfish trip with <A HREF="http://www.chereceiv.com" TARGET="_top" TITLE="http://www.chereceiv.com"><B>Cherece IV Charters</B></A> out of the <B>Sand Dollar Marina</B> in Grand Isle. <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Evan Gonzales (Ascension Granite)</A>, <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Dr. Gray Bailey (Absolute Quality Care Family Dentistry)</A> and <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard (Ed's Shenandoah Hardware)</A> head out with Franklin on the Cherece IV to have a great time on the Gulf. Since the bag limit on red snapper is still restricted, the guys also targeted other fish on this trip - but we had plenty red snapper footage to make a show. We'll show the rest another time. <A HREF="http://www.chereceiv.com" TARGET="_top" TITLE="http://www.chereceiv.com">For a wonderful trip on the Cherece IV (cabin with air/heat & restroom!), check out www.ChereceIV.com or call (985) 787-2200</A> and let them know you saw them on <I>The Outdoor Kitchen Show.</I> The guys went down the night before and stayed at the <B>Sand Dollar Marina Motel </B>- very nice accomodations - call Butch & Susan Gaspard at (985) 787-2893. Marina: (985) 787-2500 for gas, food, tackle. They also had a great meal down the road at the <B>Gulf Stream Restaurant. </B>For info on red snapper season and limits: <A HREF="http://www.wlf.state.la.us" TARGET="_top" TITLE="http://www.wlf.state.la.us">www.wlf.state.la.us.</A></div> <bR> <div> <B>Week of 12/9/07:  Tuna & Snapper</B></div> <div> <B>Outdoors:  </B>Red snapper/tuna/redfish trip with <A HREF="http://www.chereceiv.com" TARGET="_top" TITLE="http://www.chereceiv.com"><B>Cherece IV Charters</B></A> out of the <B>Sand Dollar Marina</B> in Grand Isle. <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Evan Gonzales (Ascension Granite)</A>, <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Dr. Gray Bailey (Absolute Quality Care Family Dentistry)</A> and <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard (Ed's Shenandoah Hardware)</A> head out with Franklin on the Cherece IV to have a great time on the Gulf.  <A HREF="http://www.chereceiv.com" TARGET="_top" TITLE="http://www.chereceiv.com">For a wonderful trip on the Cherece IV (cabin with air/heat & restroom!), check out www.ChereceIV.com or call (985) 787-2200</A> and let them know you saw them on <I>The Outdoor Kitchen Show.</I> The guys went down the night before and stayed at the <B>Sand Dollar Marina Motel </B>- very nice accomodations - call Butch & Susan Gaspard at (985) 787-2893. Marina: (985) 787-2500 for gas, food, tackle. <B> </B>For info on red snapper season and limits: <A HREF="http://www.wlf.state.la.us" TARGET="_top" TITLE="http://www.wlf.state.la.us">www.wlf.state.la.us.</A></div> <div> <B>Kitchen:</B> Chef Derek Chang at Koto of Japan shows us how to cut tuna for sashimi and nigiri. He also introduces us to his new sizzling snapper dish (thinly sliced snapper topped with sliced jalapenos and green onions, then drizzled with sizzling spicy sesame oil and soy sauce). Then he shows us a new roll one of his customers requested: the Fogg Roll. Spicy crawfish with avocado and cream cheese, rolled up with spicy tuna on top. Chef Derek serves it with "the Bomb" sauce (spicy mayo, ginger dressing and bbq eel sauce). For more on Koto: <A HREF="http://www.kotoofjapan.com" TARGET="_top" TITLE="http://www.kotoofjapan.com">www.KotoofJapan.com</A></div> <bR> <div> <B>Week of 12/2/07:  Off to the deer woods!</B></div> <div> First we start off with a big game hunt in Texas with <A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Kevin and Zach Boudreaux.</A> They go on a safari-style ride around Wa-To-Go Exotics Ranch (Mountain Home, Texas, Anthony Matone: 830-640-3585) with Cajun Outfitters Guide David Moore. After learning how to shoot with a crossbow, Zach and Kevin head out to hunt elk. </div> <div> For youth hunt weekend, we love to go out with our friends at Last Chance Hunting Club in Fayette, Mississippi. Club President Clarence "Bim" Brock takes us in a deerstand with his grandson, Dylan. We also went out with Kevin & Zach. Of course, the deer were camera shy, but all the kids brought in a prize. For me, the best part was cooking for such a big crowd. Kevin got a whole hog from Ralph's Market and cooked it in a "cajun microwave." He left the cleaned hog whole, injected it with marinade overnight and roasted it in the custom built microwave for about 4 hours. The process isn't difficult, but flipping the pig in the middle of the cooking time can be unwieldy since it's whole (and hot). Want to make it easier? Call the butchers at Ralph's Market to get your hog - whole or in half. They even sell them fully smoked so you don't have to buy a roasting box or deal with cooking the pig yourself! <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">For Ralph's Market:</A> Located at Hwy 44 & 931 Gonzales <FONT SIZE="3" COLOR="#0000FF" FACE="Comic Sans MS" >(225) 622-4044</FONT> and on Jones Creek & Tiger Bend Baton Rouge <FONT SIZE="3" COLOR="#0000FF" FACE="Comic Sans MS" >(225) 752-1004</FONT>, <A HREF="http://www.ralphsag.com" TARGET="_top" TITLE="http://www.ralphsag.com">www.RalphsAG.com</A>, Open every day 5:45am to 9:00pm</div> <bR> <div> <B>Week of 11/26/07:  LOBSTER FEST</B></div> <div> <B>Outdoors: </B> Mangrove snapper fishing with Capt. Chris Moran of Cajun Made Charters. The guys (<A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Kevin Boudreaux</A>, <A HREF="index_purpera___sons_lumber_company_has_been.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Blane Purpera</A>, <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Chris & Pat Gonzales</A> and Franklin) stayed at Belle Pass Marina in Fourchon. Capt. Chris has really done wonders with the place and is available for all kinds of charters. Call Capt. Chris at (225) 931-7306 or call the Marina at (985) 396-2442.</div> <div> <B>Kitchen: </B><A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Kevin Boudreaux (KTB Properties)</A> shows us some lobster recipes. When he was growing up, Kevin's dad did lots of business in Maine and would ship 25-30 lobsters home at a time, so they got a little creative with some of their recipes. Of course, crab-boiled with a little butter is always perfect, but we cracked off the claws and fried them like crab claws, topped the tail meat with a rich crabmeat sauce and tossed the "leftover" meat from the head, back of tail and legs to make a cold lobster salad. </div> <div> <B>Wine selections:</B> <A HREF="http://www.geyserpeakwinery.com" TARGET="_top" TITLE="http://www.geyserpeakwinery.com"> Geyser Peak Sauvignon Blanc</A> (very citrusy, grapefruit flavors),  <A HREF="http://www.wildhorsewinery.com" TARGET="_top" TITLE="http://www.wildhorsewinery.com">Wild Horse Pinot Noir</A> (great for sipping, best when cooled a little, <U>loved</U> it eating the rich crabmeat sauce on Ritz crackers)</div> <div> <B>For the recipes: </B><A HREF="id129.htm" TARGET="_top" TITLE="Spicy boiled lobster"><B> Boiled lobster</B></A><B>   </B><A HREF="fried_lobster_claws.htm" TARGET="_top" TITLE="Fried lobster claws"><B>Fried lobster claws </B></A><B>   </B><A HREF="lobster_with_crabmeat.htm" TARGET="_top" TITLE="Lobster with crabmeat"><B>Lobster with crabmeat </B></A><B>   </B><A HREF="cold_lobster_salad.htm" TARGET="_top" TITLE="Cold Lobster salad"><B> Cold lobster salad</B></A></div> <bR> <div> <B>Week of 11/17/07: Holiday Blooper Show</B></div> <div> Mickey LeMoine stops by to show us some very easy holiday recipes:  <A HREF="holiday_dirty_rice.htm" TARGET="_top" TITLE="Holiday Dirty Rice">Easy Dirty Rice</A>    <A HREF="praline_yams.htm" TARGET="_top" TITLE="Praline Yams">Praline Yams</A>    <A HREF="crown_roast.htm" TARGET="_top" TITLE="Crown Roast">Crown Roast</A></div> <div> We share lots of bloopers made by Marissa and several of our wonderful, humorous sponsors!</div> <bR> <div> <B>Week of 11/11/07: Alligator hunt</B></div> <div> <B>Outdoors: </B>Danny Berthelot takes <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard (Ed's Shenandoah Hardware, Baton Rouge</A>) out into the swamps to hunt alligators. Danny owns Gator World, an alligator farm in Maurepas, and harvests gators annually. He sells alligator meat and leather products at his farm: call (225) 695-6477. If you'd like to go on a guided alligator hunt, you can find guides and info at at <A HREF="http://www.alligatorfur.com" TARGET="_top" TITLE="http://www.alligatorfur.com">www.alligatorfur.com</A>. Remember, you must have tags from Wildlife and Fisheries to hunt gators!</div> <div> <B>Kitchen:</B>  If you're hunting gator dishes, head out to Val's Marina (225-695-6538). They've got alligator nuggets everyday as an appetizer and alligator sauce piquant as a special. Anthony Gregoire showed us how he makes their sauce piquant and buffalo alligator "wings." For the recipes, click here: <A HREF="alligator_sauce_piquant.htm" TARGET="_top" TITLE="Alligator sauce piquant"> alligator sauce piquant</A>   <A HREF="alligator_wings.htm" TARGET="_top" TITLE="Alligator wings">alligator wings</A></div> <bR> <div> <B>Week of 11/5/07:</B></div> <div> <B>Outdoors: </B>Fishing with the Marsh Rat, Capt. Chad Billiot, for trout and redfish. The guys stayed at Bobby Lynn's Marina, got lots of goodies at Tyd's Tackle and hit the water as the sun came up. They caught lots of frying-size trout and some beautiful golden redfish. For a trip like this, check out Capt. Chad's website: www.marshratguideservice.com.</div> <div> <B>Kitchen: </B>Kevin Boudreaux (<A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">KTB Properties</A>) and Danny Bonfiglio (Jani-Care) get to cookin' in Kevin's kitchen. Danny dumps some yummy stuff in a ricepot for jalapeno rice and Kevin debones and stuffs flounder with a crabmeat stuffing. He tops it with a pineapple glaze that really brightens up the dish. To get fresh flounder, you can head to <A HREF="index_blaine_jones_is_our_seafood_guy_he.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Cajun Catch Seafood</A>. He's got plenty this week! For recipes: <A HREF="jalapeno_rice.htm" TARGET="_top" TITLE="Jalapeno rice"> Jalapeno rice </A>   <A HREF="crab_stuffed_flounder.htm" TARGET="_top" TITLE="Crab stuffed flounder">Stuffed flounder with pineapple glaze</A></div> <bR> <div> <B>Week of 10/28/07:  BEAT 'BAMA BRUNCH, Val's Football Favorites</B></div> <div> We start in Marissa's kitchen making up some tailgate goodies for the upcoming LSU/Alabama game. Since they don't have a "cookable" mascot, we got a little creative with an <A HREF="eggs_benenick.htm" TARGET="_top" TITLE="Eggs BeneNick">"Eggs Bene-NICK",</A> <A HREF="crimson_sliders.htm" TARGET="_top" TITLE="Crimson Sliders">"Crimson Sliders"</A> and a  <A HREF="purple__gold_pie.htm" TARGET="_top" TITLE="Purple Gold Pie">"Purple & Gold Pie.</A>" All are very easy and can be done with skillet or griddle on an outdoor burner. </div> <div> Then we head to Val's Marina in Maurepas (225-695-6538) for some football favorites. Anthony Gregoire shows us his <A HREF="bbq_shrimp.htm" TARGET="_top" TITLE="BBQ shrimp">classic BBQ shrimp, </A><A HREF="smothered_potatoes.htm" TARGET="_top" TITLE="Smothered potatoes">smothered potatoes</A> and all the fried appetizers at Val's (crab balls, crawfish balls, alligator bites, stuffed peppers, fried crab claws, fried mushrooms and more). Then he shakes up a "Purple Tiger Tini." Everything on Val's menu (except for the alcohol) is available "to geaux"!</div> <bR> <div> <B>Week of 10/22/07:  Tuna & Snapper</B></div> <div> <B>Outdoors:  </B>Red snapper/tuna/redfish trip with <A HREF="http://www.chereceiv.com" TARGET="_top" TITLE="http://www.chereceiv.com"><B>Cherece IV Charters</B></A> out of the <B>Sand Dollar Marina</B> in Grand Isle. <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Evan Gonzales (Ascension Granite)</A>, <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Dr. Gray Bailey (Absolute Quality Care Family Dentistry)</A> and <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard (Ed's Shenandoah Hardware)</A> head out with Franklin on the Cherece IV to have a great time on the Gulf.  <A HREF="http://www.chereceiv.com" TARGET="_top" TITLE="http://www.chereceiv.com">For a wonderful trip on the Cherece IV (cabin with air/heat & restroom!), check out www.ChereceIV.com or call (985) 787-2200</A> and let them know you saw them on <I>The Outdoor Kitchen Show.</I> The guys went down the night before and stayed at the <B>Sand Dollar Marina Motel </B>- very nice accomodations - call Butch & Susan Gaspard at (985) 787-2893. Marina: (985) 787-2500 for gas, food, tackle. <B> </B>For info on red snapper season and limits: <A HREF="http://www.wlf.state.la.us" TARGET="_top" TITLE="http://www.wlf.state.la.us">www.wlf.state.la.us.</A></div> <div> <B>Kitchen:</B> Chef Derek Chang at Koto of Japan shows us how to cut tuna for sashimi and nigiri. He also introduces us to his new sizzling snapper dish (thinly sliced snapper topped with sliced jalapenos and green onions, then drizzled with sizzling spicy sesame oil and soy sauce). Then he shows us a new roll one of his customers requested: the Fogg Roll. Spicy crawfish with avocado and cream cheese, rolled up with spicy tuna on top. Chef Derek serves it with "the Bomb" sauce (spicy mayo, ginger dressing and bbq eel sauce). For more on Koto: <A HREF="http://www.kotoofjapan.com" TARGET="_top" TITLE="http://www.kotoofjapan.com">www.KotoofJapan.com</A></div> <bR> <div> <B>Week of 10/15/07:  Boudreaux's fishin' & soup</B></div> <div> <B>Outdoors: </B>Capt. Chad Billiot (Marsh Rat Guide Service, Leeville) takes the guys out of Bobby Lynn's Marina to the platforms in the Bay Marchand oil fields for mangrove snapper. They catch several nice greys of the "best for eatin" size on live croakers. Special thanks to the folks at Tyd's Pro Shop for stocking the boat with cold drinks, snacks and tackle!<A HREF="http://www.marshratguideservice.com" TARGET="_top" TITLE="http://www.marshratguideservice.com"> For a trip like this with the Marsh Rat, click here for his website or call Capt. Chad at (985) 637-5058. </A></div> <div> <B>Kitchen: </B>Kevin Boudreaux (KTB Properties) invites us over for Mamie Boudreaux's "fisherman's soup." It's a lot like an Italian cioppino (tomato-based soup with mussels, clams and fish), but Kevin uses fresh gulf seafood from Cajun Catch. I told Kevin that the next time he makes it, throw in some chunks of that fresh mangrove snapper! For the recipe, click here:  <A HREF="fishermans_soup.htm" TARGET="_top" TITLE="Fishermans soup">Fisherman's soup</A></div> <div> Our featured wines were Tape<FONT SIZE="3" COLOR="#000000" FACE="Arial" >ña Garnacha and Tempranillo. For more: </FONT><A HREF="http://www.tapenawines.com" TARGET="_top" TITLE="http://www.tapenawines.com">Tape</A><FONT SIZE="3" COLOR="#000000" FACE="Arial" ><A HREF="http://www.tapenawines.com" TARGET="_top" TITLE="http://www.tapenawines.com">ñaWines.com</A></FONT></div> <div> For more about Kevin Boudreaux and KTB Properties, click here:<A HREF="http://www.ktbproperties.com" TARGET="_top" TITLE="http://www.ktbproperties.com"> KTBProperties.com</A></div> <bR> <div> <B>Week of 10/8/07:  Snapper fishing/au gratin</B></div> <div> <B>Outdoors:  </B>Red snapper/tuna/redfish trip with <A HREF="http://www.chereceiv.com" TARGET="_top" TITLE="http://www.chereceiv.com"><B>Cherece IV Charters</B></A> out of the <B>Sand Dollar Marina</B> in Grand Isle. <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Evan Gonzales (Ascension Granite)</A>, <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Dr. Gray Bailey (Absolute Quality Care Family Dentistry)</A> and <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard (Ed's Shenandoah Hardware)</A> head out with Franklin on the Cherece IV to have a great time on the Gulf. Since the bag limit on red snapper is still restricted, the guys also targeted other fish on this trip - but we had plenty red snapper footage to make a show. We'll show the rest another time. <A HREF="http://www.chereceiv.com" TARGET="_top" TITLE="http://www.chereceiv.com">For a wonderful trip on the Cherece IV (cabin with air/heat & restroom!), check out www.ChereceIV.com or call (985) 787-2200</A> and let them know you saw them on <I>The Outdoor Kitchen Show.</I> The guys went down the night before and stayed at the <B>Sand Dollar Marina Motel </B>- very nice accomodations - call Butch & Susan Gaspard at (985) 787-2893. Marina: (985) 787-2500 for gas, food, tackle. They also had a great meal down the road at the <B>Gulf Stream Restaurant. </B>For info on red snapper season and limits: <A HREF="http://www.wlf.state.la.us" TARGET="_top" TITLE="http://www.wlf.state.la.us">www.wlf.state.la.us.</A></div> <bR> <div> <B>Kitchen: </B> With some red snapper fillets coming in off the boat, <A HREF="index_lemoine_s_fry_1.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Mickey LeMoine (Season-Um-Up, Fry-Um-Up) </A>decides to give a twist to his seafood au gratin. He layers the very rich, very cheesy au gratin mixture in a pyrex dish with some broken up pre-baked fillets then tops it with sliced american cheese and shredded pizza cheese. Y'all - I can not stress enough how satisfying each bite was. Mickey's recipes always feed an army (this dish is best at appetizer size) but you can adjust quantities as you like. This is a fabulous dinner party dish: <B> </B><A HREF="snapper_au_gratin.htm" TARGET="_top" TITLE="Snapper au gratin"><B>Mickey's Snapper Au Gratin</B></A></div> <bR> <div> <B>Week of 10/1/07:  LOBSTER FEST</B></div> <div> <B>Outdoors: </B> Mangrove snapper fishing with Capt. Chris Moran of Cajun Made Charters. The guys (<A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Kevin Boudreaux</A>, <A HREF="index_purpera___sons_lumber_company_has_been.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Blane Purpera</A>, <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Chris & Pat Gonzales</A> and Franklin) stayed at Belle Pass Marina in Fourchon. Capt. Chris has really done wonders with the place and is available for all kinds of charters. Call Capt. Chris at (225) 931-7306 or call the Marina at (985) 396-2442.</div> <div> <B>Kitchen: </B><A HREF="index_kevin_boudreaux_of_ktb_properties.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Kevin Boudreaux (KTB Properties)</A> shows us some lobster recipes. When he was growing up, Kevin's dad did lots of business in Maine and would ship 25-30 lobsters home at a time, so they got a little creative with some of their recipes. Of course, crab-boiled with a little butter is always perfect, but we cracked off the claws and fried them like crab claws, topped the tail meat with a rich crabmeat sauce and tossed the "leftover" meat from the head, back of tail and legs to make a cold lobster salad. </div> <div> <B>Wine selections:</B> <A HREF="http://www.geyserpeakwinery.com" TARGET="_top" TITLE="http://www.geyserpeakwinery.com"> Geyser Peak Sauvignon Blanc</A> (very citrusy, grapefruit flavors),  <A HREF="http://www.wildhorsewinery.com" TARGET="_top" TITLE="http://www.wildhorsewinery.com">Wild Horse Pinot Noir</A> (great for sipping, best when cooled a little, <U>loved</U> it eating the rich crabmeat sauce on Ritz crackers)</div> <div> <B>For the recipes: </B><A HREF="id129.htm" TARGET="_top" TITLE="Spicy boiled lobster"><B> Boiled lobster</B></A><B>   </B><A HREF="fried_lobster_claws.htm" TARGET="_top" TITLE="Fried lobster claws"><B>Fried lobster claws </B></A><B>   </B><A HREF="lobster_with_crabmeat.htm" TARGET="_top" TITLE="Lobster with crabmeat"><B>Lobster with crabmeat </B></A><B>   </B><A HREF="cold_lobster_salad.htm" TARGET="_top" TITLE="Cold Lobster salad"><B> Cold lobster salad</B></A></div> <bR> <div> <B>Week of 9/24/07: You can't get more Louisiana than this... fishin', cookin' and music (in the heat!)</B></div> <div> <B>Outdoors: </B>Fishing with <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Gray Bailey, DDS</A>, in the Louisiana Dental Association Rodeo - a family event for members that includes fishing out of Grand Isle and fun at the Sand Dollar Marina. Dr. Gray and his crew bring in lots of nice trout and reds.</div> <div> <B>Kitchen: </B>We shoot on location at <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Market on Jones Creek Road</A> with <A HREF="index_lemoine_s_fry_1.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Mickey LeMoine (Season-Um-Up and Fry-Um-Up</A>). He gives us his formula for big-pot jambalaya. Mickey's from Lutcher, so his jambalaya is just a little "red." I lived in NOLA while college and love a hint of tomato in my jambalaya! We've got his formula and add-ins here: <A HREF="mickeys_jambalaya.htm" TARGET="_top" TITLE="Mickeys jambalaya">Mickey's big pot jambalaya</A>. </div> <div> While we were out there cooking, Kent Lavigne and his friends were playing some old time cajun music. He plays for the Lil Bayou Band (I saw him at the Swamp Pop Fest) and they do events. If you're interested: <A HREF="http://www.lilbayouband.net" TARGET="_top" TITLE="http://www.lilbayouband.net">Lil Bayou Band</A></div> <bR> <div> <B>Week of 9/15/07:  Basin bream with Caribbean flair</B></div> <div> <B>Outdoors:  </B>J. B. Salter (Salter's Jiggin' Poles 225-627-5151) goes into the Bayou Cowan/Catfish Lake area off Little Pigeon (Atchafalaya Basin) to catch an icechest full of bream. He explains his jiggin' pole technique, how to use panfish tackle and where to throw your bait. For a panfish trip to the Basin or even the False River area, call Mr. JB.</div> <div> <B>Kitchen:</B> Smoked bream with a Caribbean sauce  </div> <div> Okay, honestly, I've cooked fish in almost every conceivable way. Trying to find something different, I got inspiration at Ed's Shenandoah Hardware from all the flavors of wood chips there. I chose mesquite for the show (since it's easy to find) but he also carries pecan, maple, hickory, persimmon and peach. So, I stuffed the fish with peppers, onion, garlic and ginger and marinated them in a caribbean flavored mixture that reduced nicely into a sauce for the cooked fish. I served it with crispy fried sweet potatoes but you could easily put this over rice. For the recipe:  <A HREF="smoked_bream.htm" TARGET="_top" TITLE="Smoked bream">smoked bream with spicy caribbean sauce</A></div> <bR> <div> <B>Week of 9/8/07: Alligator hunt</B></div> <div> <B>Outdoors: </B>Danny Berthelot takes <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard (Ed's Shenandoah Hardware, Baton Rouge</A>) out into the swamps to hunt alligators. Danny owns Gator World, an alligator farm in Maurepas, and harvests gators annually. He sells alligator meat and leather products at his farm: call (225) 695-6477. If you'd like to go on a guided alligator hunt, you can find guides and info at at <A HREF="http://www.alligatorfur.com" TARGET="_top" TITLE="http://www.alligatorfur.com">www.alligatorfur.com</A>. Remember, you must have tags from Wildlife and Fisheries to hunt gators!</div> <div> <B>Kitchen:</B>  If you're hunting gator dishes, head out to Val's Marina (225-695-6538). They've got alligator nuggets everyday as an appetizer and alligator sauce piquant as a special. Anthony Gregoire showed us how he makes their sauce piquant and buffalo alligator "wings." For the recipes, click here: <A HREF="alligator_sauce_piquant.htm" TARGET="_top" TITLE="Alligator sauce piquant"> alligator sauce piquant</A>   <A HREF="alligator_wings.htm" TARGET="_top" TITLE="Alligator wings">alligator wings</A></div> <bR> <div> <B>Week of 9/3/07:  New seafood dishes at Derek Chang's Koto of Japan</B></div> <div> From time to time, we find ourselves with an abundance of fresh fish and always wonder what we can do "different" with it. In this show, <A HREF="http://www.kotoofjapan.com" TARGET="_top" TITLE="http://www.kotoofjapan.com">Chef Derek Chang of Koto of Japan (College Drive at I-10, Baton Rouge)</A> shows us how he makes a <B>lemonfish ceviche,</B> a <B>spicy tuna taiji roll </B>and <B>deep fried coconut scallops with a spicy sauce</B>. A ceviche can be made with any kind of seafood, but it has to be <U>very</U> fresh. If you catch a nice lemonfish (cobia), ice it down quickly, dress it at the marina and keep it on ice until ready to use (same thing for tuna). If you're making sashimi or ceviche, use the fish within 24 hours. Here's an idea - pick up some sushi ingredients at Ralph's Market on Jones Creek Road when heading off to the camp and make it there! For the <B>ceviche</B>, Derek tosses bite-sized lemonfish and veggies (sliced bell peppers and red onion, avocado, jalapenos, cherry tomatoes, cilantro) with Japanese sauces (miso, creamy ginger dressing, ponzu sauce and spicy chili/sesame oil) and tops it with chopped green onions, sesame seeds and masago.  If you're wanting to make this yourself, you can substitute fresh lime and orange juice for ponzu and use whatever seafood and veggies strike your fancy.</div> <div> The <B>taiji roll</B> starts with spicy tuna (fresh yellowfin tuna chopped finely and mixed with spicy mayo, green onions and masago), rolled with sushi rice, a crab stick and avocado slices in 2 nori sheets attached to make 1 long sheet. It is then dipped in tempura batter and flash-fried. Derek serves it with a spicy chili sauce.</div> <div> The <B>fried scallops</B> can be made at home by slicing large scallops into smaller pieces, seasoning with salt and lemon juice and frying them. Derek uses a secret batter mix of wet and dry flours and coconut. I would use LeMoine's Fry-Um-Up for a little cajun flair. He serves them with a garlicky-cocktail-like sauce and edamame. Now how's that for something out of the ordinary? <A HREF="http://www.kotoofjapan.com" TARGET="_top" TITLE="http://www.kotoofjapan.com">To try any of these dishes, stop by Derek Chang's Koto of Japan in Baton Rouge.</A></div> <bR> <div> <B>Week of 8/25/07:  Boudreaux's fishin' & soup</B></div> <div> <B>Outdoors: </B>Capt. Chad Billiot (Marsh Rat Guide Service, Leeville) takes the guys out of Bobby Lynn's Marina to the platforms in the Bay Marchand oil fields for mangrove snapper. They catch several nice greys of the "best for eatin" size on live croakers. Special thanks to the folks at Tyd's Pro Shop for stocking the boat with cold drinks, snacks and tackle!<A HREF="http://www.marshratguideservice.com" TARGET="_top" TITLE="http://www.marshratguideservice.com"> For a trip like this with the Marsh Rat, click here for his website or call Capt. Chad at (985) 637-5058. </A></div> <div> <B>Kitchen: </B>Kevin Boudreaux (KTB Properties) invites us over for Mamie Boudreaux's "fisherman's soup." It's a lot like an Italian cioppino (tomato-based soup with mussels, clams and fish), but Kevin uses fresh gulf seafood from Cajun Catch. I told Kevin that the next time he makes it, throw in some chunks of that fresh mangrove snapper! For the recipe, click here:  <A HREF="fishermans_soup.htm" TARGET="_top" TITLE="Fishermans soup">Fisherman's soup</A></div> <div> Our featured wines were Tape<FONT SIZE="3" COLOR="#000000" FACE="Arial" >ña Garnacha and Tempranillo. For more: </FONT><A HREF="http://www.tapenawines.com" TARGET="_top" TITLE="http://www.tapenawines.com">Tape</A><FONT SIZE="3" COLOR="#000000" FACE="Arial" ><A HREF="http://www.tapenawines.com" TARGET="_top" TITLE="http://www.tapenawines.com">ñaWines.com</A></FONT></div> <div> For more about Kevin Boudreaux and KTB Properties, click here:<A HREF="http://www.ktbproperties.com" TARGET="_top" TITLE="http://www.ktbproperties.com"> KTBProperties.com</A></div> <bR> <div> <B>Week of 8/13/07: You can't get more Louisiana than this... fishin', cookin' and music (in the heat!)</B></div> <div> <B>Outdoors: </B>Fishing with <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Gray Bailey, DDS</A>, in the Louisiana Dental Association Rodeo - a family event for members that includes fishing out of Grand Isle and fun at the Sand Dollar Marina. Dr. Gray and his crew bring in lots of nice trout and reds.</div> <div> <B>Kitchen: </B>We shoot on location at <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Market on Jones Creek Road</A> with <A HREF="index_lemoine_s_fry_1.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Mickey LeMoine (Season-Um-Up and Fry-Um-Up</A>). He gives us his formula for big-pot jambalaya. Mickey's from Lutcher, so his jambalaya is just a little "red." I lived in NOLA while college and love a hint of tomato in my jambalaya! We've got his formula and add-ins here: <A HREF="mickeys_jambalaya.htm" TARGET="_top" TITLE="Mickeys jambalaya">Mickey's big pot jambalaya</A>. </div> <div> While we were out there cooking, Kent Lavigne and his friends were playing some old time cajun music. He plays for the Lil Bayou Band (I saw him at the Swamp Pop Fest) and they do events. If you're interested: <A HREF="http://www.lilbayouband.net" TARGET="_top" TITLE="http://www.lilbayouband.net">Lil Bayou Band</A></div> <bR> <div> <B>Week of 8/6/07:</B></div> <div> <B>Outdoors</B>: JB Salter (Salter's Jiggin' Poles, 225-627-5151) takes us out into the canals off Big and Little Pigeon Bayous to catch big sacalait. He shows us how to use the jiggin' poles, how to attach a weed guard and how to use white lithium grease to make sure the hooks grab the fish and not the weed guard. To order a jiggin' pole or tackle kit, call Mr. JB Salter at 225-627-5151.</div> <div> <B>Kitchen</B>: Mickey LeMoine shows us a recipe he came across by accident: "stewfee." When making a shrimp stew, he didn't have enough oil roux and decided to add a butter roux to thicken the mixture. Then, just for good measure, he added a little tomato sauce (like an etoufee) and created a wonderful "stewfee." He also shows us a quick and easy slaw made with apples, golden raisins and (what else?) Season-Um-Up cajun seasoning!</div> <div> <B>Recipes: </B><A HREF="mickeys_shrimp_stewfee.htm" TARGET="_top" TITLE="Mickeys Shrimp Stewfee"><B> Mickey's Stewfee</B></A><B>   </B><A HREF="spicy_apple_slaw.htm" TARGET="_top" TITLE="Spicy apple slaw"><B>Mickey's Coleslaw</B></A></div> <bR> <div> <B>Week of 7/28/07:  Big Lake "Backed" Crabs</B></div> <div> <B>Outdoors: Capt. Josh Johnson of Triple J Charters</B> takes V.J., Darrel and Nick Purpera trout fishing in Big Lake (Lake Calcasieu). Everybody had a great time fishing and can't wait to go back with Capt. Josh. For a trip like this: (337) 598-1111. For lodging at Hebert's Marina, check out <A HREF="http://www.biglakeguesthouse.com" TARGET="_top" TITLE="http://www.biglakeguesthouse.com">www.BigLakeGuestHouse.com</A>. They have 6 different cabins available for nightly rental (whether you have a charter guide or not). </div> <div> <B>Kitchen: </B>Capt. Josh shows us how to make Big Lake "Backed" Crabs. I'd never seen anyone take the backs off the crabs before boiling, but I'm so glad I know how to do it now. Between the soaked-in seasoning and the lemon-butter sauce, I'll never boil crabs any other way! For the recipe: <A HREF="big_lake_backed_crabs.htm" TARGET="_top" TITLE="Big Lake Backed Crabs">Big Lake Backed Crabs</A></div> <bR> <div> <B>Week of 7/20/07:  Basin bream with Caribbean flair</B></div> <div> <B>Outdoors:  </B>J. B. Salter (Salter's Jiggin' Poles 225-627-5151) goes into the Bayou Cowan/Catfish Lake area off Little Pigeon (Atchafalaya Basin) to catch an icechest full of bream. He explains his jiggin' pole technique, how to use panfish tackle and where to throw your bait. For a panfish trip to the Basin or even the False River area, call Mr. JB.</div> <div> <B>Kitchen:</B> Smoked bream with a Caribbean sauce  </div> <div> Okay, honestly, I've cooked fish in almost every conceivable way. Trying to find something different, I got inspiration at Ed's Shenandoah Hardware from all the flavors of wood chips there. I chose mesquite for the show (since it's easy to find) but he also carries pecan, maple, hickory, persimmon and peach. So, I stuffed the fish with peppers, onion, garlic and ginger and marinated them in a caribbean flavored mixture that reduced nicely into a sauce for the cooked fish. I served it with crispy fried sweet potatoes but you could easily put this over rice. For the recipe:  <A HREF="smoked_bream.htm" TARGET="_top" TITLE="Smoked bream">smoked bream with spicy caribbean sauce</A></div> <bR> <div> <B>Week of 7/16/07:  </B></div> <div> <B>Outdoors:</B> Redfishing with <A HREF="http://www.triplejchartersinc.com" TARGET="_top" TITLE="http://www.triplejchartersinc.com">Capt. Josh Johnson of Triple J Charters</A>. <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Gray Bailey, DDS (Absolute Quality Care Family Dentistry)</A> and his brother, Vince Bailey, MD, tear up the redfish in Big Lake. No real big ones, just perfect eating size. They land around 30 using popping corks, but only want to keep enough for supper. For a trip like this or to go for Big Lake trophy trout: <A HREF="http://www.triplejchartersinc.com" TARGET="_top" TITLE="http://www.triplejchartersinc.com">www.TripleJChartersInc.com.</A></div> <div> <B>Kitchen</B>: Marissa cooks up <A HREF="crab_fingers.htm" TARGET="_top" TITLE="Crab Fingers">crab fingers in wine-butter sauce</A> (super easy!!) for an appetizer. Dr. Vince takes those fresh redfish fillets outside to blacken while Marissa whips up a <A HREF="shrimp_tomato_alfredo.htm" TARGET="_top" TITLE="Shrimp Tomato Alfredo">simple shrimp-tomato-alfredo pasta</A> and<A HREF="corn_macque_choux.htm" TARGET="_top" TITLE="Corn Macque Choux"> </A><A HREF="corn_macque_choux.htm" TARGET="_top" TITLE="Corn Macque Choux">classic corn macque choux.</A></div> <div> Recipes: <A HREF="crab_fingers.htm" TARGET="_top" TITLE="Crab Fingers">Crab Fingers</A>, <A HREF="id25.htm" TARGET="_top" TITLE="Blackened Redfish">Blackened Redfish</A>, <A HREF="shrimp_tomato_alfredo.htm" TARGET="_top" TITLE="Shrimp Tomato Alfredo">Shrimp & Tomato Alfredo</A>, <A HREF="corn_macque_choux.htm" TARGET="_top" TITLE="Corn Macque Choux">Corn Macque Choux</A></div> <bR> <div> <B>Week of 7/7/07:  New seafood dishes at Derek Chang's Koto of Japan</B></div> <div> From time to time, we find ourselves with an abundance of fresh fish and always wonder what we can do "different" with it. In this show, <A HREF="http://www.kotoofjapan.com" TARGET="_top" TITLE="http://www.kotoofjapan.com">Chef Derek Chang of Koto of Japan (College Drive at I-10, Baton Rouge)</A> shows us how he makes a <B>lemonfish ceviche,</B> a <B>spicy tuna taiji roll </B>and <B>deep fried coconut scallops with a spicy sauce</B>. A ceviche can be made with any kind of seafood, but it has to be <U>very</U> fresh. If you catch a nice lemonfish (cobia), ice it down quickly, dress it at the marina and keep it on ice until ready to use (same thing for tuna). If you're making sashimi or ceviche, use the fish within 24 hours. Here's an idea - pick up some sushi ingredients at Ralph's Market on Jones Creek Road when heading off to the camp and make it there! For the <B>ceviche</B>, Derek tosses bite-sized lemonfish and veggies (sliced bell peppers and red onion, avocado, jalapenos, cherry tomatoes, cilantro) with Japanese sauces (miso, creamy ginger dressing, ponzu sauce and spicy chili/sesame oil) and tops it with chopped green onions, sesame seeds and masago.  If you're wanting to make this yourself, you can substitute fresh lime and orange juice for ponzu and use whatever seafood and veggies strike your fancy.</div> <div> The <B>taiji roll</B> starts with spicy tuna (fresh yellowfin tuna chopped finely and mixed with spicy mayo, green onions and masago), rolled with sushi rice, a crab stick and avocado slices in 2 nori sheets attached to make 1 long sheet. It is then dipped in tempura batter and flash-fried. Derek serves it with a spicy chili sauce.</div> <div> The <B>fried scallops</B> can be made at home by slicing large scallops into smaller pieces, seasoning with salt and lemon juice and frying them. Derek uses a secret batter mix of wet and dry flours and coconut. I would use LeMoine's Fry-Um-Up for a little cajun flair. He serves them with a garlicky-cocktail-like sauce and edamame. Now how's that for something out of the ordinary? <A HREF="http://www.kotoofjapan.com" TARGET="_top" TITLE="http://www.kotoofjapan.com">To try any of these dishes, stop by Derek Chang's Koto of Japan in Baton Rouge.</A></div> <bR> <div> <B>Week of 6/30/07: Mickey's Stewfee, JB's Sacalait</B></div> <div> <B>Outdoors</B>: JB Salter (Salter's Jiggin' Poles, 225-627-5151) takes us out into the canals off Big and Little Pigeon Bayous to catch big sacalait. He shows us how to use the jiggin' poles, how to attach a weed guard and how to use white lithium grease to make sure the hooks grab the fish and not the weed guard. To order a jiggin' pole or tackle kit, call Mr. JB Salter at 225-627-5151.</div> <div> <B>Kitchen</B>: Mickey LeMoine shows us a recipe he came across by accident: "stewfee." When making a shrimp stew, he didn't have enough oil roux and decided to add a butter roux to thicken the mixture. Then, just for good measure, he added a little tomato sauce (like an etoufee) and created a wonderful "stewfee." He also shows us a quick and easy slaw made with apples, golden raisins and (what else?) Season-Um-Up cajun seasoning!</div> <div> <B>Recipes: </B><A HREF="mickeys_shrimp_stewfee.htm" TARGET="_top" TITLE="Mickeys Shrimp Stewfee"><B> Mickey's Stewfee</B></A><B>   </B><A HREF="spicy_apple_slaw.htm" TARGET="_top" TITLE="Spicy apple slaw"><B>Mickey's Coleslaw</B></A></div> <bR> <div> <B>Week of 6/23/07: Redfish</B></div> <div> <B>Outdoors: </B>Capt. Chad Billiot of Marsh Rat Guide Service (985) 637-5058 takes us out redfishing. Ed Beard (<A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed's Shenandoah Hardware</A>) and Milton Valentine (<A HREF="index_valentine.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Valentine & LeBlanc, Inc.</A>) have a great time catching reds and trout. They also highly recommend staying at <A HREF="http://www.BobbyLynns.com" TARGET="_top" TITLE="http://www.BobbyLynns.com">Bobby Lynn's Marina</A> when taking a trip down to Leeville or Grand Isle. Capt. Chad shows us how to catch nice fish in a high wind (popping cork) and how to remove hooks set deep into a fish's gullet (go through the gills and gently turn and pop the hook out).</div> <div> Call Capt. Chad to book a trip like this - Father's day is coming soon and his calendar is filling fast. Ask about excellent cobia trips and tell him you saw him on <I>The Outdoor Kitchen Show.</I></div> <div> <A HREF="http://www.bayoubucklures.com" TARGET="_top" TITLE="http://www.bayoubucklures.com"><I>For the Pogeaux Popping cork, go to www.BayouBuckLures.com</I></A></div> <div> <B>Kitchen: </B>The guys brought me back some great redfish and I wanted to do something easy and light that someone could cook at the camp. My idea? Foil packets. Fish fillets in one with a little seasoning, herbs and a pat of butter and fresh tomatoes and corn in another. Tomatoes and corn are just coming in to their season and fresh, home-grown produce doesn't need much to be great. For the recipe, click here: <A HREF="redfish_with_tomato_corn_rel.htm" TARGET="_top" TITLE="Redfish with tomatocorn relish">Redfish with tomato-corn relish</A>.</div> <bR> <bR> <div> <B>Week of 6/16/07: </B></div> <div> <B>Outdoors: Capt. Josh Johnson of Triple J Charters</B> takes V.J., Darrel and Nick Purpera trout fishing in Big Lake (Lake Calcasieu). Everybody had a great time fishing and can't wait to go back with Capt. Josh. For a trip like this: (337) 598-1111. For lodging at Hebert's Marina, check out <A HREF="http://www.biglakeguesthouse.com" TARGET="_top" TITLE="http://www.biglakeguesthouse.com">www.BigLakeGuestHouse.com</A>. They have 6 different cabins available for nightly rental (whether you have a charter guide or not). </div> <div> <B>Kitchen: </B>Capt. Josh shows us how to make Big Lake "Backed" Crabs. I'd never seen anyone take the backs off the crabs before boiling, but I'm so glad I know how to do it now. Between the soaked-in seasoning and the lemon-butter sauce, I'll never boil crabs any other way! For the recipe: <A HREF="big_lake_backed_crabs.htm" TARGET="_top" TITLE="Big Lake Backed Crabs">Big Lake Backed Crabs</A></div> <bR> <div> <B>Week of 6/9/07:</B> Lighter Recipes!</div> <div> Okay folks, you've asked and we've dug deep in our files for lighter recipes. Okay, I actually had to come up with an "experimental" recipe because all my old favorites have lots of fat (and many that start out healthy end up deep fried.) So, Mickey LeMoine of LeMoine's Season-Um-Up shows us a simple <B>roasted veggie medley</B> with a blast of flavor from his cajun seasoning. (Find it at <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Market</A> or <A HREF="http://www.seasonumup.com" TARGET="_top" TITLE="http://www.seasonumup.com">www.SeasonUmUp.com</A>). </div> <div> I love white rice but am a little disappointed with its nutritional value. I've used brown rice often and it's great in many recipes, but for nutrition's sake, I wanted to try something new. <B>QUINOA </B>(keen-wah) is a great substitute for any recipe that calls for rice. It looks like birdseed but it fluffs up like rice and cooks just the same too (one part grain to two parts liquid). So, I sauteed some crawfish and onions to toss with this great grain and it was fabulous. Find the recipes here: <A HREF="crawfish_quinoa.htm" TARGET="_top" TITLE="Crawfish Quinoa"><B>Cajun Crawfish Quinoa </B></A><B>  </B><A HREF="roasted_veggies.htm" TARGET="_top" TITLE="Roasted Veggies"><B>Roasted Veggie Medley</B></A></div> <bR> <div> <B>Week of 6/2/07:  WINE FEST </B></div> <div> The <I>Southern Breeze</I> Wine & Culinary Festival in Orange Beach (Alabama) was so much fun. The best part? It's coming to Baton Rouge June 15 -17. The festival offers top-notch Winemaker Dinners on Friday night, a Grand Wine Tasting on Saturday afternoon and a Walkabout Brunch on Sunday. For the Grand Wine Tasting, festival goers get to sample wines from all over the world and get special event pricing for bottles (or cases) of their favorites. At one of the booths in Orange Beach, I was able to sample a $77 bottle of wine right next to a $13 bottle of wine. How great is that? My favorites were at the Rodney Strong booth. I chose Charlotte's Home Sauvignon Blanc ($14) and the Alexander Valley Cabernet Sauvignon ($24). There was also a Rasberry Champagne at another booth that was out of this world for brunch!</div> <div> For more information on the festival, click here: <A HREF="http://www.Southernbreeze.com/winefest" TARGET="_top" TITLE="http://www.Southernbreeze.com/winefest">www.SouthernBreeze.com/winefest</A></div> <div> Also, the Baton Rouge Convention and Visitor's Bureau has also planned kid's activities and put together special packages with the Hilton Capital Center. For info: <A HREF="http://www.visitbatonrouge.com/promo/winetour/" TARGET="_top" TITLE="http://www.visitbatonrouge.com/promo/win">http://www.visitbatonrouge.com/promo/winetour/</A></div> <div> <I>Remember, you save $10/ticket by ordering in advance!</I></div> <bR> <div> <B>Week of 5/26/07: </B></div> <div> <B>Outdoors: </B>Speckled trout fishing in Lake Raccourci (out of Leeville) with Chris Gonzales of Ascension Granite & Marble and his friends, Leonard Meaux and Andrew Baker. Fished a stout wind, success with H&H glow & chartreuse plastic and Top Dog.</div> <div> <B>Kitchen: Southwestern Fish, Lemon Ice Box Pie</B></div> <div> I was looking for something to go with fried fish (that wasn't fried too) and topped some crispy catfish bites (fried in LeMoine's Fry-Um-Up) with a <A HREF="id105.htm" TARGET="_top" TITLE="Black Bean Salsa">southwestern black bean salsa</A>. Also great topped with a little dollop of sour cream. With this topping, you've got lots of crunch and it's better for you than fries and hushpuppies. Finished it off with a frozen <A HREF="lemon_ice_box_pie.htm" TARGET="_top" TITLE="Lemon Ice Box Pie">Lemon Ice Box Pie </A>that was completely guilt-free. I experimented with low fat, low sugar ingredients using a full-fat recipe and my version came out tangy and wonderful for summer. Recipes:  <A HREF="id105.htm" TARGET="_top" TITLE="Black Bean Salsa">Southwestern Black Bean Salsa </A>  <A HREF="lemon_ice_box_pie.htm" TARGET="_top" TITLE="Lemon Ice Box Pie">Lemon Ice Box Pie</A></div> <bR> <div> <B>Week of 5/19/07: Tuna burgers</B></div> <div> <B>Outdoors: </B>Tuna fishing with <A HREF="http://www.cajunmadecharters.com" TARGET="_top" TITLE="http://www.cajunmadecharters.com">Capt. Chris Moran of Cajun Made Charters</A>. Lots of fish hit the deck on this trip and a very large marlin flirted with the boat, chasing skipjack tuna. For an awesome bluewater trip out of Port Fourchon, call Capt. Chris at (225) 931-7306 or call the Belle Pass Marina at (985) 396-2442.</div> <div> <B>Kitchen</B>: Marissa and Blane Purpera make tuna burgers with yellowfin tuna steaks. (When you bring home that much tuna, you have to get creative!) This is Blane's experimental recipe, so try it out and let us know what you think. We served them on toasted country-style buns with wasabi mayonnaise and rounded out our plate with some sweet potato chips. For the recipes:  <A HREF="tuna_burgers.htm" TARGET="_top" TITLE="Tuna burgers">Tuna burgers</A>   <A HREF="sweet_potato_chips.htm" TARGET="_top" TITLE="Sweet potato chips">Sweet Potato Chips</A></div> <bR> <div> <B>Week of 5/12/07: Redfish</B></div> <div> <B>Outdoors: </B>Capt. Chad Billiot of Marsh Rat Guide Service (985) 637-5058 takes us out redfishing. Ed Beard (<A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed's Shenandoah Hardware</A>) and Milton Valentine (<A HREF="index_valentine.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Valentine & LeBlanc, Inc.</A>) have a great time catching reds and trout. They also highly recommend staying at <A HREF="http://www.BobbyLynns.com" TARGET="_top" TITLE="http://www.BobbyLynns.com">Bobby Lynn's Marina</A> when taking a trip down to Leeville or Grand Isle. Capt. Chad shows us how to catch nice fish in a high wind (popping cork) and how to remove hooks set deep into a fish's gullet (go through the gills and gently turn and pop the hook out).</div> <div> Call Capt. Chad to book a trip like this - Father's day is coming soon and his calendar is filling fast. Ask about excellent cobia trips and tell him you saw him on <I>The Outdoor Kitchen Show.</I></div> <div> <A HREF="http://www.bayoubucklures.com" TARGET="_top" TITLE="http://www.bayoubucklures.com"><I>For the Pogeaux Popping cork, go to www.BayouBuckLures.com</I></A></div> <div> <B>Kitchen: </B>The guys brought me back some great redfish and I wanted to do something easy and light that someone could cook at the camp. My idea? Foil packets. Fish fillets in one with a little seasoning, herbs and a pat of butter and fresh tomatoes and corn in another. Tomatoes and corn are just coming in to their season and fresh, home-grown produce doesn't need much to be great. For the recipe, click here: <A HREF="redfish_with_tomato_corn_rel.htm" TARGET="_top" TITLE="Redfish with tomatocorn relish">Redfish with tomato-corn relish</A>.</div> <bR> <div> <B>Week of 5/5/07:  Crawfish!</B></div> <div> We start with a field trip to <A HREF="index_blaine_jones_is_our_seafood_guy_he.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Cajun Catch Seafood Market in Gonzales</A> where Blaine Jones shows us how he boils crawfish and shrimp for a crowd. Blaine is offering a little lagniappe for Outdoor Kitchen Show viewers: <FONT SIZE="3" COLOR="#FF0033" FACE="Arial" ><B>Buy a po-boy in the deli, get fries and a drink for free!</B></FONT> For hours and contact info, click here:<A HREF="index_blaine_jones_is_our_seafood_guy_he.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"> Cajun Catch</A></div> <bR> <div> <B>In the kitchen:</B> Mickey LeMoine shows us how to<A HREF="index_lemoine_s_fry_1.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"> "Season-Um-Up."</A> His recipe for crawfish and corn chowder is simple but rich and fabulous. It's great with leftover tails from a crawfish boil or with packs of crawfish. For his recipe, click here: <A HREF="crawfish_corn_chowder.htm" TARGET="_top" TITLE="Crawfish Corn Chowder">Crawfish & Corn Chowder.</A></div> <div> <A HREF="http://www.seasonumup.com" TARGET="_top" TITLE="http://www.seasonumup.com">For Season-Um-Up: www.SeasonUmUp.com</A></div> <bR> <div> <B>Week of 4/21/07:</B> Lighter Recipes!</div> <div> Okay folks, you've asked and we've dug deep in our files for lighter recipes. Okay, I actually had to come up with an "experimental" recipe because all my old favorites have lots of fat (and many that start out healthy end up deep fried.) So, Mickey LeMoine of LeMoine's Season-Um-Up shows us a simple <B>roasted veggie medley</B> with a blast of flavor from his cajun seasoning. (Find it at <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Market</A> or <A HREF="http://www.seasonumup.com" TARGET="_top" TITLE="http://www.seasonumup.com">www.SeasonUmUp.com</A>). </div> <div> I love white rice but am a little disappointed with its nutritional value. I've used brown rice often and it's great in many recipes, but for nutrition's sake, I wanted to try something new. <B>QUINOA </B>(keen-wah) is a great substitute for any recipe that calls for rice. It looks like birdseed but it fluffs up like rice and cooks just the same too (one part grain to two parts liquid). So, I sauteed some crawfish and onions to toss with this great grain and it was fabulous. Find the recipes here: <A HREF="crawfish_quinoa.htm" TARGET="_top" TITLE="Crawfish Quinoa"><B>Cajun Crawfish Quinoa </B></A><B>  </B><A HREF="roasted_veggies.htm" TARGET="_top" TITLE="Roasted Veggies"><B>Roasted Veggie Medley</B></A></div> <bR> <div> <B>Week of 4/7/07:  </B></div> <div> <B>Outdoors:</B> Redfishing with <A HREF="http://www.triplejchartersinc.com" TARGET="_top" TITLE="http://www.triplejchartersinc.com">Capt. Josh Johnson of Triple J Charters</A>. <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Gray Bailey, DDS (Absolute Quality Care Family Dentistry)</A> and his brother, Vince Bailey, MD, tear up the redfish in Big Lake. No real big ones, just perfect eating size. They land around 30 using popping corks, but only want to keep enough for supper. For a trip like this or to go for Big Lake trophy trout: <A HREF="http://www.triplejchartersinc.com" TARGET="_top" TITLE="http://www.triplejchartersinc.com">www.TripleJChartersInc.com.</A></div> <div> <B>Kitchen</B>: Marissa cooks up <A HREF="crab_fingers.htm" TARGET="_top" TITLE="Crab Fingers">crab fingers in wine-butter sauce</A> (super easy!!) for an appetizer. Dr. Vince takes those fresh redfish fillets outside to blacken while Marissa whips up a <A HREF="shrimp_tomato_alfredo.htm" TARGET="_top" TITLE="Shrimp Tomato Alfredo">simple shrimp-tomato-alfredo pasta</A> and<A HREF="corn_macque_choux.htm" TARGET="_top" TITLE="Corn Macque Choux"> </A><A HREF="corn_macque_choux.htm" TARGET="_top" TITLE="Corn Macque Choux">classic corn macque choux.</A></div> <div> Recipes: <A HREF="crab_fingers.htm" TARGET="_top" TITLE="Crab Fingers">Crab Fingers</A>, <A HREF="id25.htm" TARGET="_top" TITLE="Blackened Redfish">Blackened Redfish</A>, <A HREF="shrimp_tomato_alfredo.htm" TARGET="_top" TITLE="Shrimp Tomato Alfredo">Shrimp & Tomato Alfredo</A>, <A HREF="corn_macque_choux.htm" TARGET="_top" TITLE="Corn Macque Choux">Corn Macque Choux</A></div> <div> <A HREF="recipes.htm" TARGET="_top" TITLE="Recipes"><I><B>For all recipes, click here.</B></I></A></div> <bR> <div> <B>Week of 3/31/07: A great recipe for get-togethers!</B></div> <div> Marissa goes shopping for that special something for a family get-together. Brad Dixon at <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Supermarket</A> shows us how to pick a whole ribeye and how he custom cuts this wonderful piece of beef. (Ralph's also has whole filet mignons and whole briskets, depending on the "fanciness" of your football party!)</div> <div> Instead of standard steak-and-potatoes, Marissa grills the steak to medium and serves thinly sliced on toasty poboy buns with either sour cream-horseradish dressing or blue cheese-mayo. Perfect party food.</div> <bR> <div> <B>Week of 3/24/07:</B></div> <div> <B>Outdoors: </B>More from our spectacular yellowfin tuna trip with Capt. Chris Moran of Cajun Made Charters. Ed Beard of <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed's Shenandoah Hardware</A> and Clarence "Bimbo" Brock, Assistant Chief of Police of Gonzales, tag team on a 60+ pound tuna. For an awesome bluewater trip out of Port Fourchon, call Capt. Chris at (225) 931-7306 or call the Belle Pass Marina at (985) 396-2442.</div> <div> <B>Kitchen:</B> We're back at Chef Derek Chang's Koto of Japan for more lessons. This time, we try out some premium sake. Mr. Lito Pineda, a sake importer based in Honolulu, shows us there is more (and better) than just hot sake. For beginners, he recommends "Komekome" (Happy Bride) and for more sophisticated sake drinkers, an anise infused sake called "Heaven of Tipsy Delights." My recommendation? I like the sake sampler - great with all light dishes at Koto. </div> <div> After our sake lesson, Chef Derek shows us how he prepares sashimi. He slices up some yellowfin, yellowtail, escolar and salmon. He explains how protecting the quality of the ingredients is the most important part of preparing sashimi (okay, that's japanese for raw fish - but I swear, I loved the tuna!)</div> <div> <A HREF="http://www.kotoofjapan.com" TARGET="_top" TITLE="http://www.kotoofjapan.com">For more on Derek Chang's Koto of Japan, click here: www.KotoofJapan.com</A></div> <bR> <div> <B> <A NAME="week_of_31707__ed_s_annual_squirrel"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Week of 3/17/07:  Ed's Annual Squirrel Hunt</B></div> <div> <B>Outdoors: </B><A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard (Ed's Shenandoah Hardware</A>) and <A HREF="index_valentine.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Milton Valentine (Valentine & LeBlanc, Inc.</A>) go off to Greensburg for their annual squirrel hunting trip. They did so well the first day, they decided to head to Ed's camp in Clinton the very next day to get a few more for Milton's recipe. To find the "Leg Loc" hunter's helper, go to Ed's Shenandoah Hardware at 5715 Jones Creek Road in Baton Rouge or your local sports/outdoors store.</div> <div> <B>Kitchen:</B> Milton cooks up a <A HREF="squirrel_sauce_piquant.htm" TARGET="_top" TITLE="Squirrel Sauce Piquant">Squirrel Sauce Piquant</A>. He starts off by browning the prepared squirrels in a 16-quart cast iron dutch oven with some onions. Then he makes a medium-brown roux, adds more onions, tomato sauce and water, adds the squirrels back in and lets it simmer until Ed can't stand it no more. Served over rice, this is a great camp recipe. Click here:<A HREF="squirrel_sauce_piquant.htm" TARGET="_top" TITLE="Squirrel Sauce Piquant"> Squirrel Sauce Piquant</A></div> <bR> <div> <B>Week of 3/10/07:  Crawfish Season is here!</B></div> <div> We start with a field trip to <A HREF="index_blaine_jones_is_our_seafood_guy_he.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Cajun Catch Seafood Market in Gonzales</A> where Blaine Jones shows us how he boils crawfish and shrimp for a crowd. Blaine is offering a little lagniappe for Outdoor Kitchen Show viewers: <FONT SIZE="3" COLOR="#FF0033" FACE="Arial" ><B>Buy a po-boy in the deli, get fries and a drink for free!</B></FONT> For hours and contact info, click here:<A HREF="index_blaine_jones_is_our_seafood_guy_he.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"> Cajun Catch</A></div> <bR> <div> <B>In the kitchen:</B> Mickey LeMoine shows us how to "Season-Um-Up." His recipe for crawfish and corn chowder is simple but rich and fabulous. It's great with leftover tails from a crawfish boil or with packs of crawfish. For his recipe, click here: <A HREF="crawfish_corn_chowder.htm" TARGET="_top" TITLE="Crawfish Corn Chowder">Crawfish & Corn Chowder.</A></div> <div> <A HREF="http://www.seasonumup.com" TARGET="_top" TITLE="http://www.seasonumup.com">For Season-Um-Up: www.SeasonUmUp.com</A></div> <bR> <div> <B>Week of 3/3/07:  Our 50th episode!</B></div> <div> <B>Outdoors:</B> Redfishing with <A HREF="http://www.triplejchartersinc.com" TARGET="_top" TITLE="http://www.triplejchartersinc.com">Capt. Josh Johnson of Triple J Charters</A>. <A HREF="index_dr__gray_bailey_is_the_gentle_giant.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Gray Bailey, DDS (Absolute Quality Care Family Dentistry)</A> and his brother, Vince Bailey, MD, tear up the redfish in Big Lake. No real big ones, just perfect eating size. They land around 30 using popping corks, but only want to keep enough for supper. For a trip like this or to go for Big Lake trophy trout: <A HREF="http://www.triplejchartersinc.com" TARGET="_top" TITLE="http://www.triplejchartersinc.com">www.TripleJChartersInc.com.</A></div> <div> <B>Kitchen</B>: Marissa cooks up <A HREF="crab_fingers.htm" TARGET="_top" TITLE="Crab Fingers">crab fingers in wine-butter sauce</A> (super easy!!) for an appetizer. Dr. Vince takes those fresh redfish fillets outside to blacken while Marissa whips up a <A HREF="shrimp_tomato_alfredo.htm" TARGET="_top" TITLE="Shrimp Tomato Alfredo">simple shrimp-tomato-alfredo pasta</A> and<A HREF="corn_macque_choux.htm" TARGET="_top" TITLE="Corn Macque Choux"> </A><A HREF="corn_macque_choux.htm" TARGET="_top" TITLE="Corn Macque Choux">classic corn macque choux.</A></div> <div> Recipes: <A HREF="crab_fingers.htm" TARGET="_top" TITLE="Crab Fingers">Crab Fingers</A>, <A HREF="id25.htm" TARGET="_top" TITLE="Blackened Redfish">Blackened Redfish</A>, <A HREF="shrimp_tomato_alfredo.htm" TARGET="_top" TITLE="Shrimp Tomato Alfredo">Shrimp & Tomato Alfredo</A>, <A HREF="corn_macque_choux.htm" TARGET="_top" TITLE="Corn Macque Choux">Corn Macque Choux</A></div> <bR> <div> <B>Week of 2/24/07:  Deer Hunt/Sauce Piquant</B></div> <div> This week, Ed Beard (<A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed's Shenandoah Hardware</A>) and Clarence "Bim" Brock (Asst. Chief of Police, Gonzales) take us to their deer camp, The Last Chance Hunting Club in Fayette, Mississippi. Bim shows us his <A HREF="deer_sauce_piquant.htm" TARGET="_top" TITLE="Deer Sauce Piquant">"No-Roux" Deer Sauce Piquant recipe</A> - it's very easy and has camp-friendly ingredients. <A HREF="deer_sauce_piquant.htm" TARGET="_top" TITLE="Deer Sauce Piquant">For the recipe, click here. </A></div> <div> Then, Bim takes us along to the deer stand where he guides his grandson, Dylan (age 7), through his first deer hunt. Dylan shoots a spike from 92 yards. Talk about bonding in the woods!</div> <div> For more information about Louisiana hunting regulations for kids and adults, please go to the Louisiana Wildlife & Fisheries website: <A HREF="http://www.wlf.louisiana.gov" TARGET="_top" TITLE="http://www.wlf.louisiana.gov">www.wlf.louisiana.gov. </A>You can also get info about the "Discover Louisiana Hunting" program that runs over Thanksgiving weekend. </div> <bR> <div> <B>Week of 2/17/07:</B></div> <div> <B>Outdoors: </B>Yellowfin tuna fishing with Capt. Chris Moran of Cajun Made Charters. For an awesome bluewater trip out of Port Fourchon, call Capt. Chris at (225) 931-7306 or call the Belle Pass Marina at (985) 396-2442. Franklin and the guys caught 6 nice tuna on this trip and you'll be seeing more footage from that trip soon.</div> <div> <B>Kitchen:</B> Tuna Fiesta! Since I had lots of tuna to experiment with, I thought I'd add a little Mexican flair to our grilled tuna steaks by rubbing them with oil and chili powder, cumin and Benoit's Best Salt-Free Spicy Cajun Seasoning. So simple. For leftovers, you could do your same old tuna salad or you could add the tuna and rice to a corn tortilla and deep fry it like a taquito. Serve it with my favorite <A HREF="id103.htm" TARGET="_top" TITLE="Salsa">salsa</A> and guacamole and you've got a great meal! Don't want to cook at all? Stop at <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Supermarket</A> and pick up a couple of dinner plates - their new smoked meats are out of this world!</div> <bR> <div> <B>Week of 2/6/07:  King Cakes</B></div> <div> <B>Kitchen:</B> We've got some purple, green and gold recipes for you. Try our <A HREF="mardi_gras_sacalait.htm" TARGET="_top" TITLE="Mardi Gras Sacalait">Mardi Gras Sacalait and Slaw</A> or go get you a <A HREF="king_cake.htm" TARGET="_top" TITLE="King Cake">King Cake</A> from <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Supermarket.</A> Either way, you're ready for a second line right at home. And the best part is that the sacalait dish is also great for Lent!</div> <div> <B>Outdoors: </B>Mr. J.B. Salter shows us how to catch sacalait in these cooler months. Submerged trees are the best way to go and he shows us how to find the fish (and not the trees!) For a trip with Mr. JB, give him a call at (225) 627-5151. He knows the Basin better than anybody (he's been fishing there since 1952!)</div> <bR> <div> <B>Week of 2/3/07:  Marshrat Trout</B></div> <div> <B>Outdoors:</B>  We go fishing with "the Marshrat", Capt. Chad Billiot of Marshrat Guide Service out of Leeville (985) 637-5058,  with our friends and sponsors, <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Evan and Chris Gonzales of Ascension Granite & Marble</A>.** Capt. Chad shows us his popping technique with the Pogeaux Pop cork (Bayou Buck Lures) and they catch lots of trout and a couple of reds. <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"><I>**Don't forget the special deal at Ascension Granite - buy a granite countertop and they'll throw in the kitchen sink! Call for details.</I></A></div> <div> <B>Kitchen</B>: Marissa cooks up Capt. Chad's favorite way to cook trout - <A HREF="trout_a_la_marshrat.htm" TARGET="_top" TITLE="Trout a la Marshrat">"Trout a la Marshrat."</A> It's a casserole-type dish that layers trout fillets with a shrimp and crabmeat stuffing that's out of this world. <A HREF="trout_a_la_marshrat.htm" TARGET="_top" TITLE="Trout a la Marshrat">For the recipe, click here.</A></div> <bR> <div> <B>Week of 1/27/07: Mickey's Shrimp boulettes and eggplant</B></div> <div> The weather has been awful so we haven't been able to hit the water or the woods. Doesn't stop us from cooking up some great food, though!  Mickey LeMoine comes over to demonstrate his fry batter called "Fry-Um-Up." He patties up a ground shrimp mixture to fry and slathers them in a creamy shrimp sauce. Then, we fry up some battered eggplant slices to show how yummy and crispy veggies can be when you "Fry-Um-Up."</div> <div> For the recipes: <A HREF="shrimp_boulettes.htm" TARGET="_top" TITLE="Shrimp boulettes">Shrimp boulettes </A>  <A HREF="creamy_shrimp_sauce.htm" TARGET="_top" TITLE="Creamy Shrimp Sauce">Creamy Shrimp Sauce</A></div> <bR> <div> <B>Week of 1/20/07: A great recipe for the big game!</B></div> <div> Marissa goes shopping for that special something for the big game. Brad Dixon at <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Supermarket</A> shows us how to pick a whole ribeye and how he custom cuts this wonderful piece of beef. (Ralph's also has whole filet mignons and whole briskets, depending on the "fanciness" of your football party!)</div> <div> Instead of standard steak-and-potatoes, Marissa grills the steak to medium and serves thinly sliced on toasty poboy buns with either sour cream-horseradish dressing or blue cheese-mayo. Perfect party food.</div> <bR> <div> <B>Week of 1/13/07:</B></div> <div> <B>Outdoors: </B><A HREF="http://www.marshratguideservice.com" TARGET="_top" TITLE="http://www.marshratguideservice.com">Capt. Chad Billiot, Marsh Rat Guide Service</A>, takes <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Evan Gonzales of Ascension Granite & Marble</A> out to the Sulphur Mine. They launch from Bobby Lynn's Marina in Leeville and catch lots of specks in the fog. To charter a trip with Capt. Chad, give him a call at (985) 637-5058. To get information about Bobby Lynn's, give them a call at (985) 396-2678.</div> <div> <B>Kitchen:</B> Marissa cooks some of the trout from the Leeville trip. Light and easy recipes - all for the grill! Grilled <A HREF="trout_and_cilantro_tartar_sa.htm" TARGET="_top" TITLE="Trout and cilantro tartar sauce">Trout with Horseradish-Cilantro Tartar Sauce </A></div> <div> <A HREF="spicy_grilled_onions.htm" TARGET="_top" TITLE="Spicy grilled onions">Spicy Grilled Onions</A></div> <div> <A HREF="sundried_tomato_chicken.htm" TARGET="_top" TITLE="Sundried Tomato Chicken">Grilled Chicken Breast with Sun-dried Tomato Sauce </A></div> <div> <A HREF="grilled_peppers_and_cheese.htm" TARGET="_top" TITLE="Grilled peppers and cheese">Grilled Peppers and Mozzarella</A></div> <bR> <div> <B>Week of 1/6/07:  King Cakes</B></div> <div> <B>Kitchen:</B> We've got some purple, green and gold recipes for you. Try our <A HREF="mardi_gras_sacalait.htm" TARGET="_top" TITLE="Mardi Gras Sacalait">Mardi Gras Sacalait and Slaw</A> or go get you a <A HREF="king_cake.htm" TARGET="_top" TITLE="King Cake">King Cake</A> from <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Supermarket.</A> Either way, you're ready for a second line right at home. And the best part is that the sacalait dish is also great for Lent!</div> <div> <B>Outdoors: </B>Mr. J.B. Salter shows us how to catch sacalait in these cooler months. Submerged trees are the best way to go and he shows us how to find the fish (and not the trees!) For a trip with Mr. JB, give him a call at (225) 627-5151. He knows the Basin better than anybody (he's been fishing there since 1952!)</div> <bR> <div> <B>Week of 1/1/07: Tuna burgers</B></div> <div> <B>Outdoors: </B>Tuna fishing with <A HREF="http://www.cajunmadecharters.com" TARGET="_top" TITLE="http://www.cajunmadecharters.com">Capt. Chris Moran of Cajun Made Charters</A>. Lots of fish hit the deck on this trip and a very large marlin flirted with the boat, chasing skipjack tuna. For an awesome bluewater trip out of Port Fourchon, call Capt. Chris at (225) 931-7306 or call the Belle Pass Marina at (985) 396-2442.</div> <div> <B>Kitchen</B>: Marissa and Blane Purpera make tuna burgers with yellowfin tuna steaks. (When you bring home that much tuna, you have to get creative!) This is Blane's experimental recipe, so try it out and let us know what you think. We served them on toasted country-style buns with wasabi mayonnaise and rounded out our plate with some sweet potato chips. For the recipes:  <A HREF="tuna_burgers.htm" TARGET="_top" TITLE="Tuna burgers">Tuna burgers</A>   <A HREF="sweet_potato_chips.htm" TARGET="_top" TITLE="Sweet potato chips">Sweet Potato Chips</A></div> <bR> <div> <B>Week of 12/23/06: Holiday Blooper Show</B></div> <div> We run clips of our favorite bloopers from 2006. Sorry, nobody falls down or cuts off a finger or anything - just lots of silliness. <A HREF="candied_pecans.htm" TARGET="_top" TITLE="Candied Pecans">For Marissa's candied pecan recipe, click here.</A></div> <bR> <div> <B>Week of 12/16/06:</B></div> <div> <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard of Ed's Shenandoah Hardware</A> starts us off with one of his favorite wild game recipes: <A HREF="id166.htm" TARGET="_top" TITLE="Deer Chili">Spicy Deer Chili.</A> Then he shows us some great holiday gift ideas - cast iron, guns and ammo, turkey and crawfish pots and big, beautiful barbecue pits. We also show some fun footage from a frogging trip we took with Ed back in June. </div> <div> To wrap it up, we head out to Pine Grove, Louisiana for a tour of the Kleinpeter Dairy. Jeff Kleinpeter and his dad, Ben, tell us about the history of this facility and the Kleinpeter legacy.</div> <bR> <div> <B>Week of 12/9/06:  Cold weather recipes</B></div> <div> <B>In the kitchen: </B> Marissa's putting Gorman Brothers Appliances' demo kitchen through its paces by making some old favorites with a cajun twist. Instead of split pea and ham soup, how about <A HREF="green_bean_soup.htm" TARGET="_top" TITLE="Green Bean Soup">Green Bean & Andouille Soup</A>? It's so good and so easy. For a great weeknight meal, try <A HREF="cajun_chicken_marsala.htm" TARGET="_top" TITLE="Cajun Chicken Marsala">Cajun Chicken Marsala</A>. We serve it over penne pasta to make it even more satisfying. Get out those stockpots because these are great meals!</div> <div> <B>Outdoors: </B>As the weather gets cooler, the redfish action is heating up. Capt. Brent Roy of Venice Charters takes some of our friends out redfishing in Venice and gives us some tips on fishing redfish tournaments. For more info: <A HREF="http://www.venicecharters.com" TARGET="_top" TITLE="http://www.venicecharters.com">www.VeniceCharters. com</A></div> <bR> <div> <B>Week of 12/2/06:  Marshrat Trout</B></div> <div> <B>Outdoors:</B>  We go fishing with "the Marshrat", Capt. Chad Billiot of Marshrat Guide Service out of Leeville (985) 637-5058,  with our friends and sponsors, <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Evan and Chris Gonzales of Ascension Granite & Marble</A>.** Capt. Chad shows us his popping technique with the Pogeaux Pop cork (Bayou Buck Lures) and they catch lots of trout and a couple of reds. <A HREF="index_ascension_granite___marble_.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"><I>**Don't forget the special deal at Ascension Granite - buy a granite countertop and they'll throw in the kitchen sink! Call for details.</I></A></div> <div> <B>Kitchen</B>: Marissa cooks up Capt. Chad's favorite way to cook trout - <A HREF="trout_a_la_marshrat.htm" TARGET="_top" TITLE="Trout a la Marshrat">"Trout a la Marshrat."</A> It's a casserole-type dish that layers trout fillets with a shrimp and crabmeat stuffing that's out of this world. <A HREF="trout_a_la_marshrat.htm" TARGET="_top" TITLE="Trout a la Marshrat">For the recipe, click here.</A></div> <bR> <div> <B>Week of 11/25/06:</B></div> <div> <B>Outdoors: </B> Mangrove snapper fishing with Capt. Chris Moran of Cajun Made Charters. The guys (Kevin Boudreaux, Blane Purpera, Chris & Pat Gonzales and Franklin) stayed at Belle Pass Marina in Fourchon. Capt. Chris has really done wonders with the place and is available for all kinds of charters. Call Capt. Chris at (225) 931-7306 or call the Marina at (985) 396-2442.</div> <div> <B>Kitchen: </B>Kevin was ready to cook his famous <A HREF="shrimp_spaghetti.htm" TARGET="_top" TITLE="Shrimp Spaghetti">Creole Shrimp Spaghetti</A> for us. Like he says, when he takes out the black iron pot, he's ready to cook for hours. I've got his recipe here (and added a few shortcuts for you). </div> <bR> <div> <B>Week of 11/18/06:  Deer Hunt/Sauce Piquant</B></div> <div> This week, Ed Beard (<A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed's Shenandoah Hardware</A>) and Clarence "Bim" Brock (Asst. Chief of Police, Gonzales) take us to their deer camp, The Last Chance Hunting Club in Fayette, Mississippi. Bim shows us his <A HREF="deer_sauce_piquant.htm" TARGET="_top" TITLE="Deer Sauce Piquant">"No-Roux" Deer Sauce Piquant recipe</A> - it's very easy and has camp-friendly ingredients. <A HREF="deer_sauce_piquant.htm" TARGET="_top" TITLE="Deer Sauce Piquant">For the recipe, click here. </A></div> <div> Then, Bim takes us along to the deer stand where he guides his grandson, Dylan (age 7), through his first deer hunt. Dylan shoots a spike from 92 yards. Talk about bonding in the woods!</div> <div> For more information about Louisiana hunting regulations for kids and adults, please go to the Louisiana Wildlife & Fisheries website: <A HREF="http://www.wlf.louisiana.gov" TARGET="_top" TITLE="http://www.wlf.louisiana.gov">www.wlf.louisiana.gov. </A>You can also get info about the upcoming "Discover Louisiana Hunting" program that runs over Thanksgiving weekend. </div> <bR> <div> <B>Week of 11/11/06:</B></div> <div> <B>Outdoors:</B> Dove Hunting with Ed Beard. Ed takes us to his camp in Fayette and bags several doves. For guns and ammo, stop by <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed's Shenandoah Hardware</A>. For camouflage accessories, try Gonzales Military Supply (on Burnside in "Main Street" Gonzales).</div> <div> <B>Kitchen:</B> Two brand new recipes from Marissa - <A HREF="id156.htm" TARGET="_top" TITLE="Dove Amaretto">Dove Amaretto</A> and <A HREF="id157.htm" TARGET="_top" TITLE="Dove White Beans">Dove & White Bean Soup</A>. Marissa cooks for Jeff Kleinpeter of Kleinpeter Farms Dairy and <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard at Ed's Shenandoah Hardware</A> on Ed's new outdoor kitchen setup. The Dove Amaretto is a "flaming" appetizer (and was so good - sweet and just a little spicy). The Dove and White Bean Soup is an awesome recipe for doing at the camp. Very easy and quick, too. Then, Jeff Kleinpeter takes us on a tour of Kleinpeter Dairy and explains why your milk should be rBGH free. (I just love watching the milk jugs go by <I>Laverne & Shirley</I> style...). <A HREF="http://www.kleinpeterdairy.com" TARGET="_top" TITLE="http://www.kleinpeterdairy.com">For more information on Kleinpeter Dairy, check out their website. </A></div> <bR> <div> <B>Week of 11/4/06: Boudreaux's bisque</B></div> <div> <B>Outdoors: </B>We're with <A HREF="http://www.marshmasters.com" TARGET="_top" TITLE="http://www.marshmasters.com">Capt. Bobby Bryan of Marsh Masters Guide Service</A> fishing the West Timbalier area. Capt. Bobby wants everyone to know that the landscape there is very different since the storms and cautions boaters to watch out for sandbars and rocks. If you'd rather let Capt. Bobby worry about the hazards while you catch all the fish, give him a call at (985) 396-2411, <A HREF="http://www.marshmasters.com" TARGET="_top" TITLE="http://www.marshmasters.com">www.MarshMasters.com.</A></div> <div> <B>Kitchen:</B> <I>Boudreaux knows bisque! </I>Well, actually, it's Kevin Boudreaux's mom, Betty Granier that knows the bisque (Kevin just knows he likes to eat it!) Betty shows us her recipe for <A HREF="crawfish_bisque.htm" TARGET="_top" TITLE="Crawfish Bisque">traditional (dark roux, stuffed heads) crawfish bisque. For the recipes and techniques, click here. </A></div> <bR> <div> <B>Week of 10/28/06: Tuna burgers</B></div> <div> <B>Outdoors: </B>Tuna fishing with <A HREF="http://www.cajunmadecharters.com" TARGET="_top" TITLE="http://www.cajunmadecharters.com">Capt. Chris Moran of Cajun Made Charters</A>. Lots of fish hit the deck on this trip and a very large marlin flirted with the boat, chasing skipjack tuna. For an awesome bluewater trip out of Port Fourchon, call Capt. Chris at (225) 931-7306 or call the Belle Pass Marina at (985) 396-2442.</div> <div> <B>Kitchen</B>: Marissa and Blane Purpera make tuna burgers with yellowfin tuna steaks. (When you bring home that much tuna, you have to get creative!) This is Blane's experimental recipe, so try it out and let us know what you think. We served them on toasted country-style buns with wasabi mayonnaise and rounded out our plate with some sweet potato chips. For the recipes:  <A HREF="tuna_burgers.htm" TARGET="_top" TITLE="Tuna burgers">Tuna burgers</A>   <A HREF="sweet_potato_chips.htm" TARGET="_top" TITLE="Sweet potato chips">Sweet Potato Chips</A></div> <bR> <div> <B>Week of 10/28/06: Tuna burgers</B></div> <div> <B>Outdoors: </B>Tuna fishing with <A HREF="http://www.cajunmadecharters.com" TARGET="_top" TITLE="http://www.cajunmadecharters.com">Capt. Chris Moran of Cajun Made Charters</A>. Lots of fish hit the deck on this trip and a very large marlin flirted with the boat, chasing skipjack tuna. For an awesome bluewater trip out of Port Fourchon, call Capt. Chris at (225) 931-7306 or call the Belle Pass Marina at (985) 396-2442.</div> <div> <B>Kitchen</B>: Marissa and Blane Purpera make tuna burgers with yellowfin tuna steaks. (When you bring home that much tuna, you have to get creative!) This is Blane's experimental recipe, so try it out and let us know what you think. We served them on toasted country-style buns with wasabi mayonnaise and rounded out our plate with some sweet potato chips. For the recipes:  <A HREF="tuna_burgers.htm" TARGET="_top" TITLE="Tuna burgers">Tuna burgers</A>   <A HREF="sweet_potato_chips.htm" TARGET="_top" TITLE="Sweet potato chips">Sweet Potato Chips</A></div> <bR> <div> <I><B>Week of 10/21/06:</B></I></div> <div> <I><B>Outdoors:</B></I><I> </I>Capt. Darel Bryan of MarshMasters Guide Service (Leeville area) takes Franklin and sponsors <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard of Ed's Shenandoah Hardware</A> and <A HREF="index_valentine.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Milton Valentine of Valentine & LeBlanc </A>out bowfishing for reds and sheephead. The guys had a great time. For a trip like this or more information, go to <A HREF="http://www.marshmasters.com" TARGET="_top" TITLE="http://www.marshmasters.com">www.MarshMasters.com</A>.</div> <div> <I><B>Kitchen:</B></I>  Marissa and Franklin drag out the camera on crab boil night. We show you Dungeness Crabs and Shrimp, without the salty crab boil mix. <A HREF="crab_boil.htm" TARGET="_top" TITLE="Crab Boil">Marissa uses her own seasoning blend and homemade seafood dips. For the recipe, click here.</A></div> <bR> <div> <B>Week of 10/14/06:  Cold weather recipes</B></div> <div> <B>In the kitchen: </B> Marissa's putting Gorman Brothers Appliances' demo kitchen through its paces by making some old favorites with a cajun twist. Instead of split pea and ham soup, how about <A HREF="green_bean_soup.htm" TARGET="_top" TITLE="Green Bean Soup">Green Bean & Andouille Soup</A>? It's so good and so easy. For a great weeknight meal, try <A HREF="cajun_chicken_marsala.htm" TARGET="_top" TITLE="Cajun Chicken Marsala">Cajun Chicken Marsala</A>. We serve it over penne pasta to make it even more satisfying. Get out those stockpots because these are great meals!</div> <div> <B>Outdoors: </B>When the weather gets cooler, the redfish action is heating up. Capt. Brent Roy of Venice Charters takes some of our friends out redfishing in Venice and gives us some tips on fishing redfish tournaments. For more info: <A HREF="http://www.venicecharters.com" TARGET="_top" TITLE="http://www.venicecharters.com">www.VeniceCharters. com</A></div> <bR> <div> <B>10/7/06: Magnolia Mound</B></div> <div> I'd love to have something like this in my backyard - it's the open hearth kitchen at Magnolia Mound Plantation in Baton Rouge. Volunteers Eva Bell, Jeanne Yerger and Susan Wilder show us how to cook some serious Louisiana cuisine over an open hearth. We've got <A HREF="shrimpcorn_soup.htm" TARGET="_top" TITLE="ShrimpCorn soup">Shrimp & Corn soup</A>, <A HREF="planked_redfish.htm" TARGET="_top" TITLE="Planked Redfish">Planked redfish,</A> <A HREF="potatoes_provencal.htm" TARGET="_top" TITLE="Potatoes Provencal">Potatoes Proven</A><FONT SIZE="3" COLOR="#000000" FACE="Arial" ><A HREF="potatoes_provencal.htm" TARGET="_top" TITLE="Potatoes Provencal">çal</A>, a ham in a reflector oven and more. We also take a look at the kitchen garden with Master Gardeners Tony DeBenedetto and Cecil Hubbard. This was such a fun show to make. A trip to Magnolia Mound is even more fun as an adult than it was on my fifth grade field trip! </FONT></div> <div> <A HREF="http://www.brec.org/index.cfm?md=pagebuilder&tmp=home&cpid=387" TARGET="_top" TITLE="http://www.brec.org/index.cfm?md=pagebui"><IMG BORDER="0" SRC="Symb075c00b7010400000000.png" HEIGHT="17" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">For information on Magnolia Mound, click here.</A></div> <div> <A HREF="http://www.lsuagcenter.com/en/lawn_garden/master_gardener/program/Louisiana+Master+Gardener+Program.htm" TARGET="_top" TITLE="http://www.lsuagcenter.com/en/lawn_garde">For information on the LSU AgCenter Master Gardener program, click here.</A></div> <bR> <div> <B>Week of 10/1/06: Picnic food for a great fishing trip</B></div> <div> Marissa packs a cooler full of great food for Franklin and sponsors Ed Beard and Chris Gonzales to go trout fishing with <A HREF="http://www.marshratguideservice.com" TARGET="_top" TITLE="http://www.marshratguideservice.com">Capt. Chad Billiot of Marsh Rat Guide Service</A>.  Marissa makes a <A HREF="habanero_chicken_salad.htm" TARGET="_top" TITLE="Habanero Chicken Salad">Habanero Chicken Salad</A>, <A HREF="pecan_wild_rice_salad.htm" TARGET="_top" TITLE="Pecan Wild Rice Salad">Pecan Wild Rice Salad</A> and <A HREF="turkey_wraps.htm" TARGET="_top" TITLE="Turkey Wraps">Turkey Wraps</A>. Capt. Chad puts the guys on the fish - they haul in almost 80 trout in just a few hours!  If you'd like to book a trip with Marsh Rat Guide Service, give him a call at (985) 637-5058 or go to his website, <A HREF="http://www.marshratguideservice.com" TARGET="_top" TITLE="http://www.marshratguideservice.com">www.MarshRatGuideService.com</A> for more information.</div> <bR> <div> <B>Week of 9/23/06:</B></div> <div> <B>Outdoors: </B>More from our spectacular yellowfin tuna trip with Capt. Chris Moran of Cajun Made Charters. Ed Beard of <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed's Shenandoah Hardware</A> and Clarence "Bimbo" Brock, Assistant Chief of Police of Gonzales, tag team on a 60+ pound tuna. For an awesome bluewater trip out of Port Fourchon, call Capt. Chris at (225) 931-7306 or call the Belle Pass Marina at (985) 396-2442.</div> <div> <B>Kitchen:</B> We're back at Chef Derek Chang's Koto of Japan for more lessons. This time, we try out some premium sake. Mr. Lito Pineda, a sake importer based in Honolulu, shows us there is more (and better) than just hot sake. For beginners, he recommends "Komekome" (Happy Bride) and for more sophisticated sake drinkers, an anise infused sake called "Heaven of Tipsy Delights." My recommendation? I like the sake sampler - great with all light dishes at Koto. </div> <div> After our sake lesson, Chef Derek shows us how he prepares sashimi. He slices up some yellowfin, yellowtail, escolar and salmon. He explains how protecting the quality of the ingredients is the most important part of preparing sashimi (okay, that's japanese for raw fish - but I swear, I loved the tuna!)</div> <div> <A HREF="http://www.kotoofjapan.com" TARGET="_top" TITLE="http://www.kotoofjapan.com">For more on Derek Chang's Koto of Japan, click here: www.KotoofJapan.com</A></div> <bR> <div> <B>Week of 9/16/06:</B></div> <div> <B>Outdoors: </B>Yellowfin tuna fishing with Capt. Chris Moran of Cajun Made Charters. For an awesome bluewater trip out of Port Fourchon, call Capt. Chris at (225) 931-7306 or call the Belle Pass Marina at (985) 396-2442. Franklin and the guys caught 6 nice tuna on this trip and you'll be seeing more footage from that trip soon.</div> <div> <B>Kitchen:</B> Tuna Fiesta! Since I had lots of tuna to experiment with, I thought I'd add a little Mexican flair to our grilled tuna steaks by rubbing them with oil and chili powder, cumin and Benoit's Best Salt-Free Spicy Cajun Seasoning. So simple. For leftovers, you could do your same old tuna salad or you could add the tuna and rice to a corn tortilla and deep fry it like a taquito. Serve it with my favorite <A HREF="id103.htm" TARGET="_top" TITLE="Salsa">salsa</A> and guacamole and you've got a great meal! Don't want to cook at all? Stop at <A HREF="index_ralphs_supermarket_is_located_at_hwy_44.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ralph's Supermarket</A> and pick up a couple of dinner plates - their new smoked meats are out of this world!</div> <bR> <div> <B> Week of 9/11/06:</B></div> <div> <B>Outdoors: </B><A HREF="id153.htm" TARGET="_top" TITLE="Fishing Charters">Capt. Brent Roy of Venice Charters</A> takes Franklin, Bill Landry and Bimbo Brock (Gonzales Police Department) out for a some trout action. They started right at dawn and caught a ton of fish before the sun was all the way up. We had so much footage, we'll show you more of that trip in a week or two. To book a trip with Capt. Brent Roy, go to <A HREF="http://www.venicecharters.com" TARGET="_top" TITLE="http://www.venicecharters.com">www.VeniceCharters.com</A></div> <div> <B>Kitchen:</B> Marissa came up with recipes to celebrate the bounty of Venice. Franklin brought back lots of trout and creole tomatoes and these recipes take advantage of each. <A HREF="toast_to_venice.htm" TARGET="_top" TITLE="Toast to Venice">The crab toast ("a toast to Venice") is crunchy, golden brown goodness - paneed trout with a buttery, cheesy crab topping on texas toast.</A> <A HREF="crab_ravigote.htm" TARGET="_top" TITLE="Crab Ravigote">Crab ravigote, lets the flavor of good crabmeat and creole tomatoes shine through this super easy, no-cook dish. </A></div> <bR> <div> <B>Week of 9/1/06:  Koto Hibachi</B></div> <div> Marissa heads out to lunch with sponsors and friends to Derek Chang's Koto of Japan. First, Chef Derek Chang gives us a lesson on the knives used in his restaurant. Derek prefers to use high-quality Japanese and German knives when slicing fish and sushi rolls. He uses professional ceramic whetstones to keep his knives in good condition. His favorite brands were Misono and Masamoto (Japanese) and Wusthof Trident (German). For lunch, we try out the hibachi grill. Chef Jack Chang cooks up the best fried rice in Louisiana and wows us with lobster, salmon, shrimp, scallops, steak and chicken. They definitely gave us the VIP treatment. For more info on Koto: <A HREF="http://www.kotoofjapan.com" TARGET="_top" TITLE="http://www.kotoofjapan.com">www.KotoofJapan.com</A></div> <div> Sorry, no recipes for this segment. Hibachi chefs add only salt, pepper and soy sauce to their creations. The magic comes from using the highest quality foods and techniques.</div> <bR> <bR> <div> <B>Week of 8/26/06:</B></div> <div> <B>Outdoors: </B> Mangrove snapper fishing with Capt. Chris Moran of Cajun Made Charters. The guys (Kevin Boudreaux, Blane Purpera, Chris & Pat Gonzales and Franklin) stayed at Belle Pass Marina in Fourchon. Capt. Chris has really done wonders with the place and is available for all kinds of charters. Call Capt. Chris at (225) 931-7306 or call the Marina at (985) 396-2442.</div> <div> <B>Kitchen: </B>Kevin was ready to cook his famous <A HREF="shrimp_spaghetti.htm" TARGET="_top" TITLE="Shrimp Spaghetti">Creole Shrimp Spaghetti</A> for us. Like he says, when he takes out the black iron pot, he's ready to cook for hours. I've got his recipe here (and added a few shortcuts for you). </div> <bR> <div> <I><B>Week of 8/19/06:</B></I></div> <div> <I><B>Outdoors:</B></I><I> </I>Capt. Darel Bryan of MarshMasters Guide Service (Leeville area) takes Franklin and sponsors <A HREF="index_ed_s_outdoors.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Ed Beard of Ed's Shenandoah Hardware</A> and <A HREF="index_valentine.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">Milton Valentine of Valentine & LeBlanc </A>out bowfishing for reds and sheephead. The guys had a great time. For a trip like this or more information, go to <A HREF="http://www.marshmasters.com" TARGET="_top" TITLE="http://www.marshmasters.com">www.MarshMasters.com</A>.</div> <bR> <div> <I><B>Kitchen:</B></I>  Marissa and Franklin drag out the camera on crab boil night. We show you Dungeness Crabs and Shrimp, without the salty crab boil mix. <A HREF="crab_boil.htm" TARGET="_top" TITLE="Crab Boil">Marissa uses her own seasoning blend and homemade seafood dips. For the recipe, click here.</A></div> <bR> <div> <B>Week of 8/12/06:</B></div> <div> <I><B>Louisiana Family Recipes</B></I></div> <div> <FONT SIZE="3" COLOR="#000000" FACE="Arial" ><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">We start off with an authentic Cajun Shrimp </FONT>Étouffée with Kevin Boudreaux (KTB Properties). His mom, Betty Granier was gracious enough to show us this classic Cajun dish handed down by her parents. AND she does it in Cajun French. I have the recipe for you here, in both Cajun French and English.</div> <div> <IMG BORDER="0" SRC="Symb075c00b7010400000000.png" HEIGHT="17" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Then, we head back to my kitchen to grill up some Steak Italiano. <A HREF="index_all_american_absorbents_llc.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show">The Bakers of All American Absorbents (Bobby, Robert and Brett)</A> come over and share their favorite "football weekend" recipe. Brett shows us how to make a topping for the grilled ribeye and covers those goodies with mozzarella cheese. And let's not forget his aunt's recipe for Marinated Baby Carrots and a yummy version of Toasted Crostini. </div> <div> Recipes:  <A HREF="id158.htm" TARGET="_top" TITLE="Cajun Shrimp Etouffee">Shrimp Etouffee</A>   <A HREF="id159.htm" TARGET="_top" TITLE="Steak Italiano">Steak Italiano   Marinated Baby Carrots   Toasted Crostini</A></div> <bR> <div> <B>Week of 8/5/06:  "Summertime Blues"</B></div> <div> <I><B>Outdoor Segment: </B></I></div> <div> Franklin goes out to Port Fourchon for some bluewater fishing with <A HREF="http://www.cajunmadecharters.com" TARGET="_top" TITLE="http://www.cajunmadecharters.com">Capt. Chris Moran of Cajun Made Charters </A>(225) 931-7306. They catch