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A Taste of Louisiana with Chef John Folse & Co.
Poultry Cooking of Louisiana
Season 1
Episode 3
Short Guest: Ron Zappe of Zapp's Potato Chips in Gramercy, Louisiana. John cooks Garlic Roasted Chicken; Chicken Mamou with Oyster Stuffing; Dirty Rice. John and Ron make Fried Chicken Salad. Abstract In this episode of “A Taste of Louisiana” from October 18, 1990, Chef John Folse cooks Garlic Roasted Chicken, Dirty Rice and Chicken Mamou with Crab Meat Stuffing. He also makes Fried Chicken
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Rattlesnake/Wildewood Resort
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Speckle Belly Goose Casserole/Oak Grove Hunting Club
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Roast of Wild Boar/Cochon de Lait Festival
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Dove Breast Delight/The Duck Camp
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Grilled Beaver/Lewis & Clark
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Turtle Soup/Commander’s Palace
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Goose Cacciatore/White Lake Lodge
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Frog Legs Provencale/Henderson Swamp
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Roasted Wild Turkey with Stuffing/Giles Island
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Smothered Rabbit with Mushrooms/New Hope Plantation
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Spit Roasted Squab/Destrehan Plantation
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Teal Duck/Buckley’s Camp