In a new 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 began cooking under the watchful eye of his mother and grandmother in the Uptown New Orleans home where he grew up. From these talented home cooks Belton learned to prepare the venerable dishes of the city and in his new series he'll share family recipes and personal tips for making 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. Cooking instruction is second nature for Belton, who has spent the last 20 years teaching the foundation of Louisiana cooking to appreciative audiences. As an instructor at the New Orleans School of Cooking, located in a renovated French Quarter molasses warehouse built in the early 1800's, this homegrown chef has introduced more than 500,000 visitors from around the world to the food and rich traditions of the region. In addition to the almost 7, 000 lessons he has led at the cooking school, Belton has also offered classes and cooking demonstrations throughout the U.S. and Canada. He has been a featured chef and guest on numerous food programs including Emeril Live; Ready Set Cook; Like Love Lunch; Food Fighters; Taste of America; and Eating in the Bayou. In 1999, he was co-host and chef on the BBC series Big Kevin, Little Kevin, which also featured British celebrity chef Kevin Woodford. The series, taped in the United Kingdom and the U.S., aired in Europe, Australia, New Zealand and 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
Seafood gumbo, corn maque choux, beignets.
Grillades and grits, pain perdu, bananas foster.
Traditional New Orleans Calas, jambalaya a la Big Easy, Creole rice custard pudding.
Posole fish tacos with remoulade sauce, guacamole.
Fried chicken, stuffed green bell peppers, sweet potato pie.
Buttermilk pancakes with praline bacon sprinkles, New Orleans glazed ham po-boys, southern style butter beans.
Cabbage casserole, black eyed peas and andouille, corned beef.
Red cabbage, beef rouladen, potato pancakes.
Shrimp remoulade, shrimp Creole, BBQ shrimp.
Eggs Benedict, eggs sardou, clean-out-the-fridge frittata.
Corn and crab bisque, shrimp etouffee, pralines.
New Orleans red gravy, triple threat meatballs, tiramisu cupcakes.
Crab cakes, soft shell crab amandine, crabmeat stuffed shrimp.
Crawfish and corn soup, turtle soup, oyster and artichoke soup.
Shrimp and andouille gumbo, Creole potato salad, King cake.
Barbecued spareribs, smothered greens and Louisiana cornbread, banana pudding.
Trout meuniere, pecan crusted redfish, fried catfish with beer batter.
Daube, spaghetti bordelaise, lemon creme brulee.
Oysters Rockefeller, fried oysters with spinach salad, oyster patties.
Stuffed mirlitons, Cajun turkey and dirty rice.
Red beans and rice, panned veal, bread pudding with whiskey sauce.
Corn and sweet pepper relish, fried green tomatoes, Creole okra.
Sweet potato gnocchi, sweet potato pecan casserole, bacon potatoes au gratin.
Chicken Clemenceau, slow roasted duck with orange and soy gravy, boudin stuffed quail.
Irish stew, Creole cottage pie, Irish channel soda bread.
Redfish sauce piquante, smothered Creole pork roast, buche de Noel.
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 18 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg