Good, and easy to make:  Crab wontons, as served by Chef Kelly McCann at Kalurah Street Grill.  Easy to make too… Supermarket wonton wrappers, with fresh Louisiana crabmeat, some herbed goat cheese, and some pesto to serve it over, and wow,

There is very little that is better than fresh Louisiana Seafood, unless, of course it is beautiful Louisiana Gulf Tuna, as prepared by Ruffino’s Chef-Owner Peter Sclafani.  Today on our Friday Foodie, Peter served a simply seared  gulf tuna filet on a...

Chef Kelly McCann of Kalurah Street Grill went big to demonstrate how desserts are making a comeback. He brought Cafe’ au Lait cake, and talked about originality in desserts and their importance to diners.

I have never had better salmon in my life…. ever. Really. Chef Peter Sclafani from Ruffino’s prepared this special, seasonal fish, from Alaska, this morning in our Friday Foodie segment.  These fish get to be 20 pounds or more,

Chef Kelley McCann, a long-time hero of the Baton Rouge food scene has a new venture, Kalurah Street Grill, and this morning on AM Baton Rouge’s Friday Foodie segment, he prepared smoked Red Snapper and Shrimp Ceviche.  Wow!  Listen in, right here.

Chef Jared Tees of 18 Steak at L’auberge gave us pretty much everything we need to know to be the neighborhood grill master, from getting the beef, to the essential tools, and paying proper attention.  Listen in, and go cook something outside!

Big meat on the grill.  That’s right in Chef Troy’s wheelhouse.  How about doing a 10-12 pound brisket? Well, here’s how: Briskets 1 wagyu brisket 1 ounce garlic juice 1 ounce onion juice Creole spice Kosher salt Inject brisket with both juices.

  A great seafood recipe for spring, or really any time with Chef Jared Tees from 18 Steak.  Flounder Meuniere….  Skinless Flounder Filet /  Saute in 1/2 Olive Oil – 1/2 Butter mixture — 2-3 minutes per side.

Chef Gino Sclafani of Ruffino’s joined us this morning with a killer recipe for lobster roll.  Here’s how: Steamed lobster — 1 lb. or more / Mayo / Lemon Juice / Lemon Zest / Hot Sauce / Old Bay Seasoning / Salt & Pepper / Chopped Scallions / Minced Ga...

It’s Shrimp Season in Louisiana, and Chef Jared Tees shared some tips for selecting the best wild caught gulf shrimp, and a couple of great recipes for you to try at home.