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New Orleans Cooking With Kevin Belton
In a 26-part cooking series, chef Kevin Belton takes viewers on a tasty tour of New Orleans. From classic French to soul food to German, Irish, and Italian influences, New Orleans Cooking with Kevin Belton explores the diverse mix of cultures that contribute to the distinctive food of the Crescent City. The self-trained chef prepares the venerable dishes of the city, including family recipes for seafood gumbo, pralines, shrimp remoulade, chicken Clemenceau, corn and crab bisque, pecan crusted redfish, red beans and rice, Cajun turkey and dirty rice, bananas foster and many other New Orleans specialties.
Distributed by: American Public Television (APT)
Kevin Belton
Self-taught Creole chef Kevin Belton pulls back the curtain to showcase the legendary cuisine of his native New Orleans.
Classic New Orleans #101H Seafood gumbo, corn maque choux, beignets. |
Jazz Brunch #102H Grillades and grits, pain perdu, bananas foster. |
Rice Favorites #103H Traditional New Orleans Calas, jambalaya a la Big Easy, Creole rice custard pudding. |
Traditional Mexican #104 Posole fish tacos with remoulade sauce, guacamole. |
Soul Food #105H Fried chicken, stuffed green bell peppers, sweet potato pie. |
Mom's Saturday Staple #106H Buttermilk pancakes with praline bacon sprinkles, New Orleans glazed ham po-boys, southern style butter beans. |
New Year's Traditions #107H Cabbage casserole, black eyed peas and andouille, corned beef. |
German Heritage #108H Red cabbage, beef rouladen, potato pancakes. |
Shrimp Specialties #109H Shrimp remoulade, shrimp Creole, BBQ shrimp. |
Egg Dishes #110H Eggs Benedict, eggs sardou, clean-out-the-fridge frittata. |
Classic Creole #111H Corn and crab bisque, shrimp etouffee, pralines. |
Italian Influences #112H New Orleans red gravy, triple threat meatballs, tiramisu cupcakes. |
Gettin' Crabby #113H Crab cakes, soft shell crab amandine, crabmeat stuffed shrimp. |
Trio of Soups #114H Crawfish and corn soup, turtle soup, oyster and artichoke soup. |
Carnival #115H Shrimp and andouille gumbo, Creole potato salad, King cake. |
Down Home #116H Barbecued spareribs, smothered greens and Louisiana cornbread, banana pudding. |
Fresh Catch #117H Trout meuniere, pecan crusted redfish, fried catfish with beer batter. |
French Beginnings #118H Daube, spaghetti bordelaise, lemon creme brulee. |
Oysters #119H Oysters Rockefeller, fried oysters with spinach salad, oyster patties. |
Thanksgiving #120H Stuffed mirlitons, Cajun turkey and dirty rice. |
Wash Day #121H Red beans and rice, panned veal, bread pudding with whiskey sauce. |
Garden Harvest #122H Corn and sweet pepper relish, fried green tomatoes, Creole okra. |
Potatoes #123H Sweet potato gnocchi, sweet potato pecan casserole, bacon potatoes au gratin. |
Poultry #124H Chicken Clemenceau, slow roasted duck with orange and soy gravy, boudin stuffed quail. |
Irish New Orleans #125H Irish stew, Creole cottage pie, Irish channel soda bread. |
Reveillon Dinne #126H Redfish sauce piquante, smothered Creole pork roast, buche de Noel. |
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