-
The Friday Foodie: Be the master of the grill.
Chef Jared Tees of 18 Steak at L’auberge gave us pretty much everything we need to know to be the ... -
The Friday Foodie: At the grill with Chef Troy Deano.
Big meat on the grill. That’s right in Chef Troy’s wheelhouse. How about doing a 10-12 pound brisket? Well, here’s ... -
The Friday Foodie: Flounder with Chef Jared Tees
A great seafood recipe for spring, or really any time with Chef Jared Tees from 18 Steak. Flounder Meuniere…. ... -
The Friday Foodie: Chef Gino Sclafani with Lobster Roll
Chef Gino Sclafani of Ruffino’s joined us this morning with a killer recipe for lobster roll. Here’s how: Steamed lobster ... -
The Friday Foodie: Shrimp with Chef Jared Tees of 18 Steak
It’s Shrimp Season in Louisiana, and Chef Jared Tees shared some tips for selecting the best wild caught gulf shrimp, ... -
The Friday Foodie: 3 great fishes, 3 great dishes.
Chef Jared Tees provided one of the best Friday Foodie segments ever, and, just in time for Lent. We learned ... -
A unique and tasty partnership: Louisiana Seafood and Another Broken Egg
Yesterday, the office of Lt. Governor Billy Nungesser announced a unique new partnership: the agreement of Another Broken Egg, a ... -
Crawfish Bisque. Mmmmmmm…..
What better way to open crawfish season that with a great bisque. Chef Jared Tees of 18 Steak is not ... -
Ever heard “high on the hog,” or “everything but the squeal?”
Both these terms come from the traditional Louisiana Boucherie, and Chef John Folse has got butchers and cooks from across ... -
This might be one of the best Super Bowl party treats ever. Really.
My buddy, Troy Deano, came up with a sophisticated looking, great tasting, good served either hot or cold, and easy ...
Bill Profita
