A Taste of Louisiana with Chef John Folse
A Taste of Louisiana with Chef John Folse & Co.
Chef John Folse explores the foods of Louisiana.
Where to Watch A Taste of Louisiana with Chef John Folse • A Taste of Louisiana with Chef John Folse & Co.
26 Episodes
- Creole-Braised Wood Duck/Grande View LodgeE1
Creole-Braised Wood Duck/Grande View LodgeChef Folse highlights Teal and Wood Duck, two of the most highly prized game ducks for cooking in Louisiana. He prepares a mouthwatering favorite, Smoked Teal and Andouille Gumbo, then travels to Grand View Lodge where he delights viewers with Creole-Braised Wood Duck. - Cajun-Fried Alligator Tail/LaBrancheE2
Cajun-Fried Alligator Tail/LaBrancheChef Folse entices viewers with a variety of tasty dishes made from the Alligator that includes a sizzling hot Alligator Sauce Piquante, and a platter of golden brown perfection, Cajun-Fried Alligator. The Alligator was close to extinction in 1967, but by 1987, conservation efforts had them thriving. - Pan Fried Quail/Covey RiseE3
Pan Fried Quail/Covey RiseChef Folse prepares a delectable Roasted Quail smothered in a succulent Fig & Garlic Sauce. He also prepares an appetizing Pan Fried Quail with a savory Cream Sauce, and Quail Stuffed with Oysters and Andouille. A visit to Covey Rise Hunting & Lodging enlightens viewers on how managed game preserves can benefit the birds, the hunters, and the table. - Louisiana Mallards/Canard SauvageE4
Louisiana Mallards/Canard SauvageOne of the most interesting techniques used by hunters in the pursuit of wild game is the art of calling. Chef Folse explores the history of bird calls as he prepares Duck & Turnip Stew - a rich dark roux base, chopped onions, garlic, and a generous amount of turnips, cooked down until tender and delicious. Then viewers are taken to Canard Sauvage Hunting Lodge. - Medallions of Venison/Giles IslandE5
Medallions of Venison/Giles IslandChef Folse creates delectably tender Sausage-stuffed Venison Hearts braised with garlic, onion, and celery. Then viewers are taken to Giles Island, a private reserve near Natchez, where Medallions of Venison is prepared in Kumquat Glaze - sautéed with shallots, herbs, a splash of red wine, and kumquat jam. - Teal Duck/Buckley’s CampE6
Teal Duck/Buckley’s CampChef Folse prepares Braised Duck in Thai Red Curry, then travels to Buckley’s Camp near White Castle to create a luscious stuffed teal simmered in red wine and duck stock. He concludes with a tasty camp stew of ducks cooked with canned soups and veggies found in any camp pantry. - Spit Roasted Squab/Destrehan PlantationE7
Spit Roasted Squab/Destrehan PlantationChef Folse explains the influence of hunting on the arts of the renaissance and baroque periods. The recipes include game not indigenous to Louisiana, but raised here domestically to provide a ready supply of these delicious birds. Chef Folse prepares a savory dish of Chucker, a small member of the Partridge family, simmered in red wine with rosemary, carrots, mushrooms, onions, and much more. - Smothered Rabbit with Mushrooms/New Hope PlantationE8
Smothered Rabbit with Mushrooms/New Hope PlantationChef Folse provides viewers with a look at the art of Falconry. This intriguing method of hunting small game is regulated by the Louisiana Department of Wildlife and Fisheries, which provides licensing and permits for some 100 falconers in the state. - Roasted Wild Turkey with Stuffing/Giles IslandE9
Roasted Wild Turkey with Stuffing/Giles IslandChef Folse is cooking what he considers the most flavorful wild game available in Louisiana turkey. First prepared at the Roosevelt Hotel in New Orleans, Chef Folse re-creates Turkey & Oyster Poulette. Peppers, onions, celery, and garlic are sautéed in butter, and then mushrooms, dried thyme and bay leaves are added. - Frog Legs Provencale/Henderson SwampE10
Frog Legs Provencale/Henderson SwampFrom the ancient Aztecs to as far as Eastern Europe, frog legs have been eaten for centuries. Though no longer farmed for consumption, Rayne, Louisiana, the Frog Capital of the World, once supplied the tables of some of the finest restaurants in New York. Today's supply comes from the swamp where hunting is legal ten months of the year, and a regular fishing license is all that is required. - Goose Cacciatore/White Lake LodgeE11
Goose Cacciatore/White Lake LodgeA gun dog is a hunter’s best friend. It is believed that tamed wolves were the first animals to aid man in the hunt, and the hunting dogs of today have been developed into a truly diverse group. The retriever (a type of gun dog) is especially conditioned for goose hunting and a welcomed companion and game fetcher. - Turtle Soup/Commander’s PalaceE12
Turtle Soup/Commander’s PalaceThis week Chef Folse prepares Snapping Turtle - a rare delicacy that boasts seven different flavors of meat. The first recipe, Turtle Sauce Patot (with potatoes) begins with a dark roux, and then the meat is added. Onions, celery, peppers, garlic and potatoes are incorporated along with turtle stock. Finally, fresh eggs are broken directly into the stew and served over French bread. - Grilled Beaver/Lewis & ClarkE13
Grilled Beaver/Lewis & ClarkChef Folse cooks some of the exotic game that Louis & Clark first encountered during their Corps of Discovery journey. He begins with a Black Bear Pot Roast topped with caramelized honey and wild blueberry sauce. The roast is first marinated for two days with garlic, carrots, celery, onions and lemon juice. Garlic, bay leaves, pepper corn, juniper berries, thyme and basil are also added. - Dove Breast Delight/The Duck CampE14
Dove Breast Delight/The Duck CampChef Folse prepares Dove. After rubbing salt and pepper into the dove breasts, they’re browned (for that caramelized flavor) in butter-flavored oil. They’re then placed in a crock pot with potatoes, carrots, onions, celery, garlic, game stock and canned cream of celery soup – and cooked for nine hours. It’s ladled over grits just before serving. - Roast of Wild Boar/Cochon de Lait FestivalE15
Roast of Wild Boar/Cochon de Lait FestivalChef Folse begins with spice-rubbed tenderloin of boar that’s basted with fresh peach BBQ sauce, then grilled to perfection. Next, he travels to White Oak Plantation for a demonstration of the "Cajun Microwave." The wooden box is heated with charcoal. Then the meat is injected and rubbed with spices, placed on a bed of root vegetables, and lowered into the box where it roasts. - Speckle Belly Goose Casserole/Oak Grove Hunting ClubE16
Speckle Belly Goose Casserole/Oak Grove Hunting ClubChef Folse prepares Speckled Belly Geese. The first recipe is Asian Barbecued Goose Kebabs - a tribute to the Asian culture in Louisiana. A combination of hoisin, plum and black bean sauces, minced garlic and ginger is painted on the kebabs with a brush made of lemon grass then grilled for 7-8 minutes. - Rattlesnake/Wildewood ResortE17
Rattlesnake/Wildewood ResortThis week’s episode begins with Raccoon Sauce Piquante. The meat is boiled until tender, deboned, then added to a rich dark roux filled with onions, celery, peppers and garlic. Beef stock is incorporated and the dish is simmered for 30 minutes. Chef Folse then travels to Wildwood Resort on Toledo Bend Lake to sample Fried Rattlesnake. - Baked Goose/Building a PirogueE18
Baked Goose/Building a PirogueGoose is the main ingredient as Chef Folse prepares Baked Goose Holly Beach, Goose Jerky and Goose Bratwurst with Beer & Mustard. He also visits Keith Felder and Jules Lambert of Denham Springs, Louisiana who show how to build Cajun boats known as pirogues. - Vension / Knives & Poverty PointE24
Vension / Knives & Poverty PointChef John Folse visits with antique knife collector Michael Worley and knife maker Nathan Logsdon, who discuss the history of knives. In the studio kitchen, he cooks Braised Venison Shank and talks to knife maker Michael Sanders. Next, Chef Folse visits Poverty Point State Park in West Carroll Parish, LA. - Pheasant / Camouflage ClothingE25
Pheasant / Camouflage ClothingChef John Folse visits Bowie Outfitters in Baton Rouge, Louisiana, and meets with David Reynerson and Jim Brown, who discuss the history of hunting clothes and camouflage from the Middle Ages to the present day. In the studio kitchen, he prepares Pheasant & Wild Rice Soup and more. - Wild Hog / Sources of Wild GameE26
Wild Hog / Sources of Wild GameChef John Folse visits the Eunice Superette, a slaughterhouse and butcher shop in Eunice, Louisiana. He meets with Andy Thibodaux, a butcher, and Chris Hughes, the owner of Broken Arrow Ranch in Texas, who discuss the regulations concerning the sale of wild game.