Holiday Recipes - WWL-TV

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Holiday Recipes

2017 WWL-TV. All rights reserved.Recipes on pages 17-87 appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton. Recipes on pages 90-96 appearwith permission of Cajun Country Rice and recipe authors. Cajun Country Rice Logo and MeeMaw appear with permission of CajunCountry Rice. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register Logoappear with permission of Southern Food and Beverage Museum.

IN THE KITCHEN WWL-TV WUPLTable of ContentsChef Kevin BeltonIntroduction10What is SoFAB?15Mayflower-StyleCreamed Spinach2112Frank Davis13Sweet Tater CasseroleSausage Bites17Sausage Stuffing withTurkey-Oyster Sauce2319Franksgiving:SmotheredOkra & Tomatoes25 2017 WWL-TV. ALL RIGHTS RESERVED. 3

IN THE KITCHEN WWL-TV WUPLTable of ContentsCreole Tomatoes27Sicilian StuffedVegetablesShrimp & CrabStuffed Bell PeppersCandied Yams29Frank's Oyster Dressing33394 2017 WWL-TV. ALL RIGHTS RESERVED.Oyster Patties35Naturally Noel:Vegetables & RiceOysters314137Mac & Cheese43

IN THE KITCHEN WWL-TV WUPLTable of ContentsFranksgiving Past:Dirty Rice45Black Eyed Peas51Cabbage & SausageCasseroleTrinity47White Beans & Shrimp53African Connections –Okra and GumboOkra Gumbo575949Stuffed Mirliton55Frank's TurkeyAndouille Gumbo61 2017 WWL-TV. ALL RIGHTS RESERVED. 5

IN THE KITCHEN WWL-TV WUPLTable of ContentsPotato, Shrimp &Cheddar Soup63Naturally Noel:Christmas Goose69Frank's ChristmasBrisket with HolidayBroasted Yams756 2017 WWL-TV. ALL RIGHTS RESERVED.Ham with CaneSyrup GlazeSpinach Salad65Franksgiving N'AwlinsSlow-Roased Turkey71Paneed Pork Loin7767GourmetFrench-FriedTurkey73EggnogBread Pudding79

IN THE KITCHEN WWL-TV WUPLTable of ContentsSecret-RecipeThanksgiving AppleCrisp81Spoon-Lickin'Lemon SauceRaspberry Icebox Pie83Rice in Louisiana87Chicken &Sausage Gumbo9189Red Beans & Rice92Frank's CreoleRice Pudding85Cajun Country Rice90Cajun Country Rice& Shrimp Creole93 2017 WWL-TV. ALL RIGHTS RESERVED. 7

IN THE KITCHEN WWL-TV WUPLTable of ContentsCrawfish Casserole94Louisiana Grown97The Boy on the Bag1008 2017 WWL-TV. ALL RIGHTS RESERVED.Cajun CountryCatfish Acadian95Rice Milling Process98The National CulinaryHeritage Register101Chicken Fricassee96Falcon Products99New Orleans PantryStock List102


IN THE KITCHEN WWL-TV WUPLOver the course of its 300-year history, NewOrleans’ cuisine has been one of its greatestgifts to the world. Now, as we celebrate thecity’s 300th birthday and WWL-TV’s 60thanniversary, consider this our gift to you.This cookbook is part of a series celebratingNew Orleans’ culinary past and present, tocoincide with the city’s Tricentennial. Whatbetter way to commemorate 300 years oflife in the city we love than by celebratingthe thing that truly unites us all: food. Thatincludes classic dishes served in our worldfamous restaurants, new favorites beingcreated by the next generation of chefs anddown-home family recipes handed downover generations.10 2017 WWL-TV. ALL RIGHTS RESERVED.

IN THE KITCHEN WWL-TV WUPLFor 60 years, Channel 4 has been privileged to celebrate and sharemany of those recipes with viewers across South Louisiana andMississippi. Before there were cable TV networks and websitesdedicated to food and recipes, the Eyewitness Morning News wasthe place to watch Frank Davis make the perfect gumbo – during thebreakfast hour. Many local chefs who are now superstars in their fieldmade some of their first TV appearances on Channel 4. Our currentcooking star, the larger than life Kevin Belton, continues the tradition,starting his work in the WWL-TV kitchen before the sun comes up.Kevin has helped put together this series, and many of his recipes arefeatured here, along with classics from the one and only Frank Davis.Our partner, Cajun Country Rice, who is celebrating 75 years ofbusiness, also contributed Louisiana recipes featuring locally grownrice.Throughout the cookbook series, The Southern Food and BeverageMuseum, which keeps the region’s delicious culinary history andheritage alive, provides historical context to the foods we cook andeat today.Visit to find more cookbooks in our series that willbe unveiled throughout 2018. 2017 WWL-TV. ALL RIGHTS RESERVED. 11

IN THE KITCHEN WWL-TV WUPLChef Kevin BeltonChef Kevin Belton is a gumbo of English, French, Native American and African ancestry. His mother’s family has rootsin the French-Caribbean island of Martinique and his French-speaking father’s family came from the Bayou Lafourchearea of South Louisiana, near Thibodaux.The self-trained chef began cooking under the watchful eye of his mother and grandmother in the uptown NewOrleans home where he grew up. From these talented home cooks Belton learned to prepare the venerable dishes ofthe city and in his new series he’ll share family recipes and personal tips for making seafood gumbo, pralines, shrimpremoulade, chicken Clemenceau and many other New Orleans specialties.Cooking instruction is second nature for Belton, who has spent almost 30 years teaching the foundation of Louisianacooking to appreciative audiences. In addition to the almost 7,000 lessons he has led, Belton has also offered classesand cooking demonstrations throughout the U.S. and Canada. He has been a featured chef and guest on numerousfood programs including Emeril Live; Ready Set Cook; Life, Love, and Lunch; Food Fighters; and Taste of America.In 1999, he was co-host and chef on the BBC series Big Kevin, Little Kevin, which also featured British celebrity chefKevin Woodford. The series, taped in the United Kingdom and the U.S., aired in Europe, Australia, New Zealand andAsia. A companion cookbook co-authored by Belton, “Big Kevin, Little Kevin-Over 120 Recipes from around Britain andAmerica by TV’s Odd Couple,” was published by Ebury Press. In 2014, he became the resident chef for the CBS affiliateWWL’s morning show.Belton has long been associated with WYES-TV as the host of several popular cooking marathons. He is also a pastrecipient of the WYES President’s Award, which is given annually to individuals, organizations or businesses that havedemonstrated exemplary support of public television in the metropolitan area.In 2014, he was recognized as one of the top twenty Louisiana chefs by the American Culinary Federation.In his public television show Belton pulls back the curtain and shows viewers what really makes the legendary cuisineof New Orleans so delicious. “Everybody says you make it look so easy,” he says. “I tell them, no, it is easy.” Taped inthe studios of WYES-TV, NEW ORLEANS COOKING WITH KEVIN BELTON is a chance for viewers to meet a new hostwhose big personality is a perfect match for his 6’ 9” frame. Kevin is also in the process of filming his second series withWYES, KEVIN BELTON’S NEW ORLEANS KITCHEN as well as writing the companion book.12 2017 WWL-TV. ALL RIGHTS RESERVED.

IN THE KITCHEN WWL-TV WUPLFrank DavisPHOTO: MIKE SANDERS/VISIONS PHOTOGRAPHYFrank Davis was – to borrow his trademark phrase - as Naturally N’Awlins as they come. For more than three decades,viewers across South Louisiana and Mississippi knew and loved him as WWL-TV’s resident chef, outdoors expert andfeature reporter.Frank, who died in 2013, always considered himself blessed that he was able to combine his three loves – cooking,fishing and people — and get paid for it.The oldest of three children, Frank was first assigned kitchen duty when he was seven. “I was the first one home fromschool in the afternoon, and my dad asked me to help fix supper one evening,” he once said. After dabbling in othercareers, he found success at WWL Radio, hosting a weekend talk show and contributing fishing and hunting features,then parlaying that into a job at WWL-TV. The cooking segments that followed his first outdoor reports were a natural.Superstar chef Paul Prudhomme once called him the “number-one authority on cooking and eating the fresh fish andgame of Louisiana.”“I had been fishing since I was five and always cooked whatever I caught,” Frank explained. “In discussing where andhow to catch a certain fish, I would sprinkle in cooking tips about how to prepare that type of fish and got great listenerresponse.”As the resident chef on WWL-TV’s Eyewitness Morning News for more than 25 years, Frank appeared in thousands ofcooking segments, teaching viewers how to prepare his versions of some classic New Orleans and south Louisianadishes.He also authored five successful cookbooks for Pelican Publishing Company and produced and marketed a completeline of spices and seasonings.After Frank retired from WWL-TV in 2011, he donated his papers, including thousands of recipes, to the Southern Foodand Beverage Museum Culinary Library and Archives, where they are accessible to chefs, culinary students and foodlovers from all across the country.“New Orleans is the country’s capital of cuisine,” Davis once said. “People love what this city cooks.” 2017 WWL-TV. ALL RIGHTS RESERVED. 13

IN THE KITCHEN WWL-TV WUPLWatch The Eyewitness Morning NewsWeekdays 4:30-9am14 2017 WWL-TV. ALL RIGHTS RESERVED.

IN THE KITCHEN WWL-TV WUPLWhat is SoFAB?We are always talking about food in New Orleans and Louisiana. When we are eating lunch,we are discussing our plans for eating dinner. On the bus we join other people’s conversations about where to get the best snoball. In 2008, the Southern Food & Beverage Museumopened at the Riverwalk Marketplace, where it continued to grow from its beginnings asa small upstart museum. At the time that it opened SoFAB was one of the few institutionsdedicated to exhibitions reflecting the intersection of food and drink culture. In 2014, themuseum moved and reopened at its current location on Oretha C. Haley Blvd. SoFAB is theflagship division of the National Food & Beverage Foundation. We are celebrating our tenthanniversary in 2018 along with other important anniversaries during that year.In 2013, the John & Bonnie Boyd Hospitality & Culinary Library opened.It serves as the Culinary Branch of the New Orleans Public Library. Ithas the pleasure of housing the WWL-TV Frank Davis Collection inthe Paul Prudhomme Archive at the Boyd Library. So the library iscelebrating its fifth anniversary in 2018.The National Food & Beverage Foundation is a nonprofit educationaland cultural organization dedicated to the discovery, understandingand celebration of food, drink and its related culture and folklife inAmerica and the world.Because everyone eats, all aspects of food and drink—culture andgeography, anthropology and history, economics and politics, lawand policy, media and the arts, science and technology—reveal thestate of the world. NatFAB continues to grow into the nation’s mostcomprehensive cultural institution studying food and drink.You can participate in SoFAB by visiting, by becoming a member,by donating artifacts or books. We welcome your participation as avolunteer. It is you who have made the food culture of New Orleansand Louisiana that we celebrate in the museum. 2017 WWL-TV. ALL RIGHTS RESERVED. 15


IN THE KITCHEN WWL-TV WUPLSausage BitesCOURTESY OF CHEF KEVIN BELTONMy mom entertained often and of course there were all types of sweet as well as savory treats to look forward to. Mymother cooked to relax and was ingenious to take a traditional local ingredient and give it a delicious new twist. Thisencouraged my culinary juices to soar and to create little bites of goodness in this case.1Heat oven to 375 degrees. Line a sheet pan with parchment paper.2 In large bowl, mix sausage, cheese, green onion and herb of yourchoice. Mix well.3 Open puff pastry onto a work surface. Coat each side of dough with 1tablespoon flour. Cut puff pastry into about 1/4-inch pieces. Add puffpastry pieces to the bowl of sausage mixture in small amounts untilcombined.4Shape mixture into approximately 1-inch balls. Place in the preparedsheet pan. Bake 15 to 20 minutes or until golden brown.INGREDIENTS1 lb. Sausage, uncased(such as Italian, hot orturkey)2 cups Cheddar cheese,shredded1/2 cup Green onion, finelychopped1/2 tsp Dried herb orseasoning of yourTIP: Mix and match sausage with different cheeses and herbs/seasoning of your choice, such as Italian sausage with Parmesan cheeseand Italian seasoning. Or turkey sausage with pepper jack and CreoleSeasoning.choice1 sheet Puff pastry2 tbsp All-purpose flour 2017 WWL-TV. ALL RIGHTS RESERVED. 17

Sweet Tater CasserolePHOTO: THINKSTOCK

IN THE KITCHEN WWL-TV WUPLSweet Tater CasseroleCOURTESY OF FRANK DAVISCheck out any family's Franksgiving Day table and without exception, you'll find some sort of sweet potato dish, mostoften the old standby casserole with the melted marshmallows on top. But this sweet 'tater casserole is so muchbetter than that! I dare say that it will probably be your family's favorite of all time!1Heat oven to 350 degrees.INGREDIENTS2 Then start the preparation by taking the bowl of potatoes and mashing6them well (a table fork will do the job, but a regular potato mashersweet potatoes, peeledworks even better).1/2 cups3 When the taters are smooth and creamy, pour the apple juice into themixture and blend everything well. Note: Do not be alarmed if themixture is runny. It's supposed to be!4Granulated white sugar1 tspPure vanilla extract4Next, add to the potatoes the granulated sugar, vanilla extract, wholeuniformly combined.At this point, it's time to transfer the mixture to a butter-greased 9 x 131 cupEvaporated milk3/4 cupUnsalted butter,softenednon-stick baking dish.1In a separate bowl, evenly combine the cinnamon, brown sugar,walnuts, flour and melted butter. This will become your crunchy, crispycasserole topping, so you will need to do this step meticulously.7When the 'topping' is ready, sprinkle it evenly over the casserole andbake the dish at 350 degrees for a full 45 minutes (or until the potatoesturn rich and bubbly and toasty!).Whole eggs, beatenwellyour time, patiently fold all of the ingredients together until they are6Apple juice1 cupbeaten eggs, evaporated milk, and softened butter. Then, taking5Medium fresh-bakedHeavy dash cinnamon2 cupsDark brown sugar3/4 cupsChopped walnuts1 cupAll-purpose flour3/4 cupMelted butter8 Now while you may think of this recipe as a dessert - it's that good!- it really is a vegetable side dish. My suggestion is that you serveit up warm, right from the oven, alongside your game hens andoyster dressing puffs. Oh – you should be aware that there is a goodpossibility there will be nothing but the scrapings left after the meal isover!C'est la vie!CHEF'S NOTES:To bake fresh sweet potatoes, bake them on a cookie sheet in a 400-degree oven until they turn completely soft (aboutan hour and a half). Depending upon your preference, you can either wrap them individually in aluminum foil or dothem totally unwrapped au naturale. Either way, allow them to cool to room temperature before peeling them andplacing them into a large mixing bowl. 2017 WWL-TV. ALL RIGHTS RESERVED. 19

Mayflower-StyleCreamed SpinachPHOTO: THINKSTOCK

IN THE KITCHEN WWL-TV WUPLMayflower-Style Creamed SpinachCOURTESY OF FRANK DAVIS1 Take a large saucepan and sauté the garlic and onion together in extravirgin olive oil.2 Add a pinch of salt to the mixture to bring out the flavor in the garlicand onion.3 Then when it's all cooked down perfectly, stir in the two cans of tomatosauce and let the sauce simmer over a medium-low heat for about 15minutes, stirring every now and then.4 Next, chop up the cooked spinach and drop it into the saucepan.5 NOTE: The heat should still be on medium-low. Now, let the spinachcook for about 15 minutes in the tomato sauce.6 Then add in the heavy cream and combine everything well.7 At this point, let all the ingredients cook together until some of theliquid evaporates and the mixture thickens significantly.INGREDIENTS4 tbsp Extra virgin olive oilA pinch Kosher or sea salt4-6 Cloves of garlic,chopped1 Medium onion, chopped2 cans Tomato sauce6 cups Pre-cooked spinach1-2 tsp Frank Davis VegetableSeasoning or othervegetable seasoning (orsalt and pepper to taste)1/3 Cup heavy cream8 Then gently stir in the vegetable seasoning to your taste.9 Finally, transfer the spinach to a serving dish and serve piping hot.10 Or, you can make this into a main-dish casserole by pouring themixture into a Pyrex baking pan, sprinkling a heaping handful ofcheddar cheese on the top, and crowning it with a layer of crushed,buttered breadcrumbs.11 All that's left is to bake it in the oven at about 325 degrees until thecheese is melted and the breadcrumbs turn a toasty, golden brown. 2017 WWL-TV. ALL RIGHTS RESERVED. 21

Sausage Stuffing withTurkey-Oyster SaucePHOTO: THINKSTOCK

IN THE KITCHEN WWL-TV WUPLSausage Stuffing withTurkey-Oyster SauceCOURTESY OF FRANK DAVIS1 First, you remove the crusts from the bread slices. Then, cut the breadINGREDIENTSinto small cubes.8 White bread slices1 lb. Bulk pork sausageIn the meantime, cook the pork sausage in a heavy 12-inch skillet,stirring until the meat crumbles and is no longer pink. At that point, foldin the onions, celery, bell pepper, garlic and parsley and cook everythingtogether until soft and tender. Then, remove the skillet from the heatand stir in the bread, the broth, the diced apple and the seasonings.2 Now, it's time to focus on making the turkey-oyster sauce.1 medium Yellow onion, finelychopped3 Celery ribs with leaves,finely chopped1/2 cup Bell pepper, finelyTURKEY-OYSTER SAUCE1/2 cup Butter1/2 lb. Sliced fresh mushroom1 medium Onion, finely choppeddiced1 tsp Garlic, minced1/4 cup Fresh parsley, finelyminced1 bunch Green onions, finely chopped1/2 cup Fresh parsley, finely chopped3 tsp Garlic, minced1 cup Chicken broth1 Granny Smith apple,1/2 tsp Saltpeeled, cored and3/4 tsp Frank Davis poultry seasoning or other poultry seasoningdiced1 1/2 cups White wine1/2-1 cup Reserved pan drippings from turkey roll1/2 cup Chicken broth, if needed2 tsp Frank Davis poultryseasoning or otherpoultry seasoning3 Very simply, start by melting the butter in a three-quart saucepan overa medium-high heat. Then drop in the mushrooms, onions, the greenonions, the parsley, and the garlic and sauté everything for about sixto seven minutes or until the mushrooms become soft and tender. Allthat's left to do, then, is to whisk in the salt, the poultry seasoning, thewhite wine, and the succulent, flavor-rich pan drippings you renderedout of the turkey roll. Give it 10 minutes over low heat and it's ready toladle over the sausage stuffing and the sliced turkey roll. 2017 WWL-TV. ALL RIGHTS RESERVED. 23

Franksgiving: SmotheredOkra & TomatoesPHOTO: THINKSTOCK

IN THE KITCHEN WWL-TV WUPLFranksgiving:Smothered Okra & TomatoesCOURTESY OF FRANK DAVISNow this is the epitome of a Franksgiving side dish for native New Orleanians, regardless of what the entree is andwhether they claim to be Cajun or Creole (or something in between). With all the other food, you're going to put on theholiday table this year, don't be surprised if this is the dish that disappears first.1In a large non-stick or anodized skillet, combine the butter and theolive oil, heat it to sizzling, and sauté the garlic over a medium flameuntil it releases its oils and browns slightly.2 Then toss in the okra, reduce the heat to low, and cook uncovered forabout 15 to 20 minutes, stirring occasionally.3 Then when the rope (okra slime) begins to break down and disappear,4Drop in the tomatoes and stir in the onions, sugar, pepper, thyme,rosemary, and vegetable seasoning. At this point, continue cookingINGREDIENTS2 tbspUnsalted butter2 tbspExtra virgin olive oil2 tbspCrushed garlic4 cupsChopped fresh orfrozen okra3 cupstomatoes, skinned andand stir

Asia. A companion cookbook co-authored by Belton, “Big Kevin, Little Kevin-Over 120 Recipes from around Britain and America by TV’s Odd Couple,” was published by Ebury Press. In 2014, he became the resident chef for the CBS affiliate WWL’s morning show.

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