A Taste of Louisiana with Chef John Folse

Spit Roasted Squab/Destrehan Plantation (12x7)

Exibido em:: Nov 11, 2010

Chef Folse explains the influence of hunting on the arts of the renaissance and baroque periods. The recipes include game not indigenous to Louisiana, but raised here domestically to provide a ready supply of these delicious birds. Chef Folse prepares a savory dish of Chucker, a small member of the Partridge family, simmered in red wine with rosemary, carrots, mushrooms, onions, and much more.