Smoke 'Em If You Got 'Em

Smoke 'Em If You Got 'Em

On this week's show, just in time for the Fourth of July, we're celebrating the good old-fashioned American barbecue and the even older tradition of curing meat for preservation and eating.


We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pit master in the tradition of whole hog barbecue in Tennessee and the Eastern Carolinas. Rien’s exhaustive research led him to some of the smokiest and most storied barbecue shacks in America. But you may want to keep your distance, if those pigs catch on fire, it won't just be the fireworks exploding! 

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Louisiana Eats: We're Going Whole Hog... Literally

Louisiana Eats: We're Going Whole Hog... Literally

On this week’s show, we’re inviting you to a midsummer barbecue for the ages! We’re traveling through country pithouses and urban kitchens in search of the best whole hog barbecue.

We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pitmaster in the tradition of whole hog barbecue in Tennessee and the Eastern Carolinas.Rien’s exhaustive research led him to some of the smokiest and most storied barbecue shacks in America.

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Hanukkah, Louisiana Eats-Style

Hanukkah, Louisiana Eats-Style

On this week's show, we celebrate Hanukkah, the festival of lights, a time when families gather to light the menorah, exchange gifts and feast on traditional foods.

First, we share stories with Rabbi Ed Cohn of Temple Sinai, the spiritual leader of the largest synagogue in Louisiana. Rabbi Cohn tell us about his tenure at Temple Sinai and his favorite Hanukkah food memories.

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Christmas Treats & Trips

Join us as we celebrate Christmas on Louisiana Eats!  Tariq Hanna of Sucre discusses a recent trip to Switzerland that resulted in his own customized chocolate. Then, after we travel to Natchitoches for the Christmas Festival of Lights, historian Rien Fertel tells us forgotten stories about the praline.

                                                                

  PEAS IN A ROUX

1 BAG OF FROZEN PEAS

2 T. BUTTER

4 T. BACON GREASE

4 T. FLOUR

1 LARGE ONION, CHOPPED

1-1/2 T. SUGAR

1/2 TSP. CAYENNE PEPPER

SALT & BLACK PEPPER TO TASTE

Make a dark roux with butter, bacon grease, and flour.  Add onions and saute 5 minutes.  Sprinkle sugar on onion and cook another 2 minutes.  Add peas, cayenne pepper, salt & pepper and enough water to make a gravy.  Reduce heat to low and cover.  Simmer peas for 20 minutes or more.