Roast duck quarters with boudin squares and honey bourbon gravy; Roasted root vegetables marinated in wine and coffee; Asparagus woup.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 105
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Recognized in 2014 as one of the top Louisiana chefs by the American Culinary Federation, chef Kevin Belton explores the wide mix of cultures that contribute to the distinctive food of New Orleans in KEVIN BELTON'S NEW ORLEANS KITCHEN - delving into the city's diverse culinary influences, including Cuban and Vietnamese cuisine.
The new series showcases the food of the city, from fried oyster po-boy sandwiches with blue cheese and buffalo sauce and Creole brined chicken with collards and yams, to duck and andouille gumbo with potato salad.
Throughout the 26-part series, Kevin also emphasizes the bounty of ingredients available in the local pantry - from coffee and seafood to citrus and more.
In NEW ORLEANS KITCHEN, Belton continues his mission of teaching home cooks the hallmarks of New Orleans' flavorful cuisine while letting the good times roll, Kevin-style.
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