Bacon popcorn topped with clarified butter; Spinach lasagna with blonde roux bechamel; Baked chicken with herb butter.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 114
|Mon, Feb 11||6:30 P.M.||butter up|
|Mon, Feb 11||9:30 P.M.||butter up|
|Tue, Feb 12||3:30 A.M.||butter up|
|Sat, Feb 16||3:00 P.M.||butter up|
|Sun, Feb 17||3:30 A.M.||butter up|
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.
|Sun, Jan 20||3:30 A.M.||Tailgating Dishes That Score|
|Sun, Jan 20||6:30 P.M.||Plaquemines Parish Citrus|
|Sun, Jan 20||9:30 P.M.||Plaquemines Parish Citrus|
|Mon, Jan 21||3:30 A.M.||Plaquemines Parish Citrus|
|Mon, Jan 21||6:30 P.M.||Mama's Deserts|
|Mon, Jan 21||9:30 P.M.||Mama's Deserts|
|Tue, Jan 22||3:30 A.M.||Mama's Deserts|
|Tue, Jan 22||6:30 P.M.||The Ubiquitous Eggplant|
|Tue, Jan 22||9:30 P.M.||The Ubiquitous Eggplant|
|Wed, Jan 23||3:30 A.M.||The Ubiquitous Eggplant|
|Wed, Jan 23||6:30 P.M.||It's Greek to Me|
|Wed, Jan 23||9:30 P.M.||It's Greek to Me|
|Thu, Jan 24||3:30 A.M.||It's Greek to Me|
|Thu, Jan 24||6:30 P.M.||The Berry Best|
|Thu, Jan 24||9:30 P.M.||The Berry Best|
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 49 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg