WebWhite Oak Plantation nestled in the heart of Baton Rouge is home to our catering division offering services in off-premise and on-site event coordination. Chef John Folse's …
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WebBISTRO RECIPES. Wednesday & Thursday, March 6 & 7: Click here for recipes. Wednesday & Thursday, March 13 & 14: Click here for recipes. Wednesday & …
WebOct 25, 2021 · For a surprisingly simple, showstopping dish, Folse recommends roasting a rack of venison. “You have a small rack of tenderloin with the bones in, just roasted …
WebMethod: In a 7-quart cast iron Dutch oven, heat shortening or bacon drippings over medium-high heat. Sauté cubed chicken 30 minutes or until dark brown on all sides and beginning to stick to bottom of pot. This …
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Web10-15 minutes longer. Add tomato sauce, basil and thyme. Blend well and season to taste using salt substitute [or salt] and pepper. Place chicken breasts in a 2-quart casserole …
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WebAug 13, 2010 · Prep Time: 2 Hours Yields: 6 Servings Comment: Grillades, from the French word "to grill," were first created by the butchers in early Louisiana as they prepared a …
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WebJan 18, 2017 · Ingredients: 5 pounds (50–60 count) shrimp, peeled, deveined and divided 1 (16-ounce) package spaghetti, cooked ¼ cup vegetable oil ½ cup pancake mix, divided 2 …
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WebJohn Folse. Chef John Folse was born in St. James Parish in 1946. He learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana's swamp floor …
WebOct 17, 2012 · 1-1/2 cups chicken stock. 1-1/2 teaspoons chopped thyme leaves. 1 tablespoon chopped fresh basil. 3/4 cup sliced green onions. 1/4 cup chopped parsley
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WebFeb 15, 2006 · Sprinkle in flour to coat meat well. In a cast iron Dutch oven, heat oil over medium-high heat. Add meat and brown on all sides. Once meat is golden brown and …
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WebDec 31, 2012 · Method: In a 2-gallon stockpot, melt butter over medium-high heat. Add corn, onions, celery, bell peppers and garlic. Sauté 5–10 minutes or until vegetables are …
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WebSauté 3-5 minutes or until vegetable mixture is wilted. Stir in mashed eggplant and simmer 10-15 minutes longer. Add tomato sauce, basil and thyme. Blend well and season to …
WebMar 6, 2024 · Over the next year, Blumberg and Folse were apprenticed to one another. The trained chef was taught about the region's Cajun and Creole cuisine, while Folse …
WebThe Chef John Folse Culinary Institute at Nicholls State in Thibodaux, Louisiana, offers Associate and Bachelor of Science Degrees in Culinary Arts. The best of traditional …
WebDec 14, 2016 · Preheat oven to 400°F. Drain oyster liquid from oysters and reserve for later use. In a 10-inch, cast iron skillet, cook pork over medium-high heat until crumbly and …
WebNov 27, 2018 · Folse began studying South Louisiana foodways in the late 1980s after he hosted a Cajun Thanksgiving special for PBS. the original name of St. James Parish,” …
WebNov 29, 2016 · If you're tired of turkey or want to experiment with other birds as the centerpiece of your holiday meal, Folse's giant "Encyclopedia of Cajun & Creole Cuisine" …