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A Taste of Louisiana with Chef John Folse & Co.
Louisiana Indigenous Cuisine
Season 1
Episode 8
In this episode of “A Taste of Louisiana” from November 22, 1990, Chef John Folse cooks Pork Medallions with Fig Glaze, Mardi Gras Pasta, and Cajun Candied Yams. He also prepares Fig and Pecan Pie with guest Ron Abidin of “Dah Big Cheese” Cheesecake Company.
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27:02
Medallions of Venison/Giles Island
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26:47
Louisiana Mallards/Canard Sauvage
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26:48
Pan Fried Quail/Covey Rise
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27:22
Cajun-Fried Alligator Tail/LaBranche
25:41
Creole-Braised Wood Duck/Grande View Lodge
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26:46
German Christmas
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26:42
Creoles 2: The Creoles of Cane River
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26:42
Creoles 1: New Orleans' Creoles
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26:42
Italy 3: St. Joseph's Altars
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26:43
Italy 2: Italian Entrepreneurs
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26:42
Italy 1: Italian Immigration to America
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26:42
England 3: The Battle of New Orleans