A Taste of Louisiana with Chef John Folse

  • Classement #
  • Première: Oct 1990
  • Épisodes: 221
  • Abonnés: 0
  • Fini
  • PBS
  • Inconnu

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Saison 12
12x16
Speckle Belly Goose Casserole/Oak Grove Hunting Club
Episode overview
Date de diffusion
Fév 17, 2010
Chef Folse prepares Speckled Belly Geese. The first recipe is Asian Barbecued Goose Kebabs - a tribute to the Asian culture in Louisiana. A combination of hoisin, plum and black bean .. show full overview
12x1
Creole-Braised Wood Duck/Grande View Lodge
Episode overview
Date de diffusion
Sept 23, 2010
Chef Folse highlights Teal and Wood Duck, two of the most highly prized game ducks for cooking in Louisiana. He prepares a mouthwatering favorite, Smoked Teal and Andouille Gumbo, then .. show full overview
12x2
Cajun-Fried Alligator Tail/LaBranche
Episode overview
Date de diffusion
Sept 30, 2010
Chef Folse entices viewers with a variety of tasty dishes made from the Alligator that includes a sizzling hot Alligator Sauce Piquante, and a platter of golden brown perfection, .. show full overview
12x3
Pan Fried Quail/Covey Rise
Episode overview
Date de diffusion
Oct 07, 2010
Chef Folse prepares a delectable Roasted Quail smothered in a succulent Fig & Garlic Sauce. He also prepares an appetizing Pan Fried Quail with a savory Cream Sauce, and Quail Stuffed .. show full overview
12x4
Louisiana Mallards/Canard Sauvage
Episode overview
Date de diffusion
Oct 14, 2010
One of the most interesting techniques used by hunters in the pursuit of wild game is the art of calling. Chef Folse explores the history of bird calls as he prepares Duck & Turnip Stew .. show full overview
12x5
Medallions of Venison/Giles Island
Episode overview
Date de diffusion
Oct 28, 2010
Chef Folse creates delectably tender Sausage-stuffed Venison Hearts braised with garlic, onion, and celery. Then viewers are taken to Giles Island, a private reserve near Natchez, where .. show full overview
12x6
Teal Duck/Buckley’s Camp
Episode overview
Date de diffusion
Nov 04, 2010
Chef Folse prepares Braised Duck in Thai Red Curry, then travels to Buckley’s Camp near White Castle to create a luscious stuffed teal simmered in red wine and duck stock. He concludes .. show full overview
12x7
Spit Roasted Squab/Destrehan Plantation
Episode overview
Date de diffusion
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 .. show full overview
12x8
Smothered Rabbit with Mushrooms/New Hope Plantation
Episode overview
Date de diffusion
Nov 18, 2010
Chef Folse provides viewers with a look at the art of Falconry. This intriguing method of hunting small game is regulated by the Louisiana Department of Wildlife and Fisheries, which provides licensing and permits for some 100 falconers in the state.
12x9
Roasted Wild Turkey with Stuffing/Giles Island
Episode overview
Date de diffusion
Nov 25, 2010
Chef Folse is cooking what he considers the most flavorful wild game available in Louisiana…turkey. First prepared at the Roosevelt Hotel in New Orleans, Chef Folse re-creates Turkey & .. show full overview
12x10
Frog Legs Provencale/Henderson Swamp
Episode overview
Date de diffusion
Jan 06, 2011
From the ancient Aztecs to as far as Eastern Europe, frog legs have been eaten for centuries. Though no longer farmed for consumption, Rayne, Louisiana, the Frog Capital of the World, .. show full overview
12x11
Goose Cacciatore/White Lake Lodge
Episode overview
Date de diffusion
Jan 13, 2011
A gun dog is a hunter’s best friend. It is believed that tamed wolves were the first animals to aid man in the hunt, and the hunting dogs of today have been developed into a truly .. show full overview
12x12
Turtle Soup/Commander’s Palace
Episode overview
Date de diffusion
Jan 20, 2011
This week Chef Folse prepares Snapping Turtle - a rare delicacy that boasts seven different flavors of meat. The first recipe, Turtle Sauce Patot (with potatoes) begins with a dark roux, .. show full overview
12x13
Grilled Beaver/Lewis & Clark
Episode overview
Date de diffusion
Jan 27, 2011
Chef Folse cooks some of the exotic game that Louis & Clark first encountered during their Corps of Discovery journey. He begins with a Black Bear Pot Roast topped with caramelized honey .. show full overview
12x14
Dove Breast Delight/The Duck Camp
Episode overview
Date de diffusion
Fév 03, 2011
Chef Folse prepares Dove. After rubbing salt and pepper into the dove breasts, they’re browned (for that caramelized flavor) in butter-flavored oil. They’re then placed in a crock pot .. show full overview
12x15
Roast of Wild Boar/Cochon de Lait Festival
Episode overview
Date de diffusion
Fév 10, 2011
Chef Folse begins with spice-rubbed tenderloin of boar that’s basted with fresh peach BBQ sauce, then grilled to perfection. Next, he travels to White Oak Plantation for a demonstration .. show full overview
12x17
Rattlesnake/Wildewood Resort
Episode overview
Date de diffusion
Fév 24, 2011
This week’s episode begins with Raccoon Sauce Piquante. The meat is boiled until tender, deboned, then added to a rich dark roux filled with onions, celery, peppers and garlic. Beef .. show full overview
12x18
Baked Goose/Building a Pirogue
Episode overview
Date de diffusion
Avr 07, 2011
Goose is the main ingredient as Chef Folse prepares Baked Goose Holly Beach, Goose Jerky and Goose Bratwurst with Beer & Mustard. He also visits Keith Felder and Jules Lambert of Denham .. show full overview
12x19
Smothered Squirrel/Lockport Boat Museum
Episode overview
Date de diffusion
Avr 14, 2011
Chef Folse prepares squirrel Jambalaya and Goose Jerky and visits the Boat Museum in Lockport, Louisiana.
12x20
Venison Rolled Roast/Guns
Episode overview
Date de diffusion
Avr 21, 2011
Chef Folse prepares Deer Bombs, Venison Rolled Roast and Venison Liver with Onions and visits with gun experts Richard Lipsey and Richard Waguespack.
12x21
Venison Sauce Piquant/Hunting Castles & Camps
Episode overview
Date de diffusion
Avr 28, 2011
Chef Folse visits hunting camps in Gueydan, Morgan City, White Castle and Creole, Louisiana. The menu includes Venison Wiener Schnitzel, Venison Sauce Piquante and Oven-barbecued Venison Ribs.
12x23
Woodcock & Snipe Pate/Grand Slam Hunting
Episode overview
Date de diffusion
Mai 02, 2011
Chef Folse travels to the Grand Slam Hunting Camp and visits with Perry Segura. .He prepares Fried Woodcock with Gravy. Woodcock & Snipe Pate and Uncle Paul’s Braised Woodcock.
12x22
Smoked Duck Ham/Decoys & Carvers
Episode overview
Date de diffusion
Mai 05, 2011
The duck decoy champions of the Brunet family are the special guests. Chef Folse also prepares Smoked Duck Ham and Old Woman Down the Bayou Poule Cassoulet.
12x24
Vension / Knives & Poverty Point
Episode overview
Date de diffusion
Mai 19, 2011
Chef John Folse visits with antique knife collector Michael Worley and knife maker Nathan Logsdon, who discuss the history of knives. In the studio kitchen, he cooks Braised Venison .. show full overview
12x25
Pheasant / Camouflage Clothing
Episode overview
Date de diffusion
Mai 26, 2011
Chef John Folse visits Bowie Outfitters in Baton Rouge, Louisiana, and meets with David Reynerson and Jim Brown, who discuss the history of hunting clothes and camouflage from the Middle .. show full overview
12x26 Épisode final de la saison
Wild Hog / Sources of Wild Game
Episode overview
Date de diffusion
Jun 02, 2011
Chef John Folse visits the Eunice Superette, a slaughterhouse and butcher shop in Eunice, Louisiana. He meets with Andy Thibodaux, a butcher, and Chris Hughes, the owner of Broken Arrow .. show full overview

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