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Louisiana Coastal Cooking
Restoring Wild Habitats
Season 1
Episode 110
Today on Louisiana Coastal Cooking we meet coastal restoration advocates from Nunez Community College and CRCL working to restore wild habitats. On the Violet Canal we observe cypress tree monitoring and get a lesson on native plants. Dishes include Roasted Quails with Figs and Garlic Sauce from Chef John Folse, plus Drago’s Blackened Gator Tacos and Blackened Gator Mac n’ Cheese.
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26:46
State Seafood Cook-Off, Smoked Catfish Dip, Redfish on the Half Shell, and Red Snapper Tempura Fry.
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26:46
Crab Stuffed Ravioli, Pointe-au-Chien Tribe Pot Fried Crabs, and Soft Shell Crab Breakfast Toast.
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26:46
Cajun Music Session, Game Bird Pepper Poppers, and St. James Carrots and Andouille with Dirty Rice.
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26:46
Bayou shrimp boat visit and shrimp boil, Jumbo Shrimp with Coconut and Greens and Crawfish Bisque.
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26:46
Curried Pumpkin and Corn Bisque with Crawfish and Andouille, Satsuma and Rosemary Olive Oil Cake.
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26:46
Oyster shell recycling, Point-au-Chien Tribe Pot Fried Shrimp, Carmo Shrimp and Vegetable Tacos.
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26:46
Grand Isle off-bottom oysters, Oysters with Bayou Verde Mignonette, and Peche Fried Oyster Salad
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26:46
Oyster industry, Drago’s Charbroiled Oysters, Pascal’s Manale Oyster Bar and seafood dressing.
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26:46
Crowd favorite Creole White Beans and Shrimp, Smoked Hog Sandwiches with Slaw, and Couchon de Lait.
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26:46
Kayak fishing contest, Spahr’s Tuna Sliders, and Jamaican Escovitch Fish with Rice and Beans.
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26:46
Alligator Gar Ball Stew, Redfish Veracruzana alla Ferrara, and John Folse’s Baked Goose Holly Beach.
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26:46
Shrimp and Grits, Nikkei Style Ceviche and GW Fins Swordfish Chop with Black Garlic Bordelaise.