Beef & Veal - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

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  • The Perfect Grilled Steak

    The Perfect Grilled Steak

    Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of a grill master.

    More >>

    Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of a grill master.

    More >>
  • Pepper Jack-Stuffed Burgers

    Pepper Jack-Stuffed Burgers

    Prep Time: 30 Minutes Yields: 4 Servings Comment: In America alone, 50 million hamburgers are eaten every year; and the stuffed burger has become the new favorite among bar food. This mouthwatering version with Pepper Jack cheese is the perfect way to celebrate this delicious holiday! Ingredients: 1½ pounds ground chuck 1 cup shredded Pepper Jack cheese, divided ¼ cup sliced green onions 4 tbsps seasoned Italian bread crumbs salt and black pepper to taste granu...More >>
    Prep Time: 30 Minutes Yields: 4 Servings Comment: In America alone, 50 million hamburgers are eaten every year; and the stuffed burger has become the new favorite among bar food. This mouthwatering version with Pepper Jack cheese is the perfect way to celebrate this delicious holiday! Ingredients: 1½ pounds ground chuck 1 cup shredded Pepper Jack cheese, divided ¼ cup sliced green onions 4 tbsps seasoned Italian bread crumbs salt and black pepper to taste granu...More >>
  • The Ultimate Burger

    The Ultimate Burger

    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. Remember to handle meat as little as possible so the burger maintains its juiciness.

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    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. Remember to handle meat as little as possible so the burger maintains its juiciness.

    More >>
  • Spicy Meatballs

    Spicy Meatballs

    Most Cajuns love hot and spicy food. In the fall, cayenne and jalapeño peppers can be seen growing in many bayou gardens. This recipe most likely evolved when a Cajun family threw slices of these hot peppers into a pot of meatballs being prepared for a holiday treat or wedding.

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    Most Cajuns love hot and spicy food. In the fall, cayenne and jalapeño peppers can be seen growing in many bayou gardens. This recipe most likely evolved when a Cajun family threw slices of these hot peppers into a pot of meatballs being prepared for a holiday treat or wedding.

    More >>
  • Daube

    Daube

    Although a less tender, inexpensive cut of beef, daube is commonly found on the tables in South Louisiana. Slow cooking the roast with vegetable seasonings makes this dish a full-flavored entrée.

    More >>

    Although a less tender, inexpensive cut of beef, daube is commonly found on the tables in South Louisiana. Slow cooking the roast with vegetable seasonings makes this dish a full-flavored entrée.

    More >>
  • The Perfect Burger

    The Perfect Burger

    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. 

    More >>

    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. 

    More >>
  • Flank Steak Salad

    Flank Steak Salad

    I first discovered this recipe from Caroline Fowler of Roswell, Georgia. I since then have made it my own by adding my favorite herbs and spice. Try it on the grill, and I guarantee it will be the tenderest, juiciest and most flavorful flank steak you will ever taste! Serve as is or top it over a refreshing salad.

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    I first discovered this recipe from Caroline Fowler of Roswell, Georgia. I since then have made it my own by adding my favorite herbs and spice. Try it on the grill, and I guarantee it will be the tenderest, juiciest and most flavorful flank steak you will ever taste! Serve as is or top it over a refreshing salad.

    More >>
  • Homemade-Style Corned Beef Brisket

    Homemade-Style Corned Beef Brisket

    Thursday, March 17 2016 6:40 PM EDT2016-03-17 22:40:20 GMT

    Air date: March 15, 2016. Source: Chef John Folse.

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    Air date: March 15, 2016. Source: Chef John Folse.

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  • Chef Folse's Boudin-Stuffed Meatloaf With Spicy Barbecue Sauce

    Chef Folse's Boudin-Stuffed Meatloaf With Spicy Barbecue Sauce

    Tuesday, October 27 2015 3:54 PM EDT2015-10-27 19:54:51 GMT
    I thought I would share my recipe with you for this upcoming big game or other friendly gathering. Entrée or sandwich … your choice!More >>
    I thought I would share my recipe with you for this upcoming big game or other friendly gathering. Entrée or sandwich … your choice!More >>
  • Chef Folse's Horseradish Meatballs

    Chef Folse's Horseradish Meatballs

    Thursday, October 8 2015 1:22 PM EDT2015-10-08 17:22:33 GMT
    This recipe will teach you the secret to making juicy, tender meatballs every time. It is a great appetizer for your next tailgating party!More >>
    This recipe will teach you the secret to making juicy, tender meatballs every time. It is a great appetizer for your next tailgating party!More >>
  • Chef Folse's Perfect Grilled Steak

    Chef Folse's Perfect Grilled Steak

    Tuesday, June 16 2015 6:39 PM EDT2015-06-16 22:39:38 GMT
    Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of a grill master.More >>
    Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of a grill master.More >>
  • Italian-American Meatloaf

    Italian-American Meatloaf

    Tuesday, October 7 2014 6:22 PM EDT2014-10-07 22:22:49 GMT
    Who would have thought that meatloaf, such an American fixture, actually originated in Germany? It began as a German colonial dish made with minced pork and cornmeal. It's also a favorite of Italians, who usually serve it with roasted potato wedges. Meatloaf makes for delicious sandwiches as well! Entrée or sandwich…your choice!More >>
    Who would have thought that meatloaf, such an American fixture, actually originated in Germany? It began as a German colonial dish made with minced pork and cornmeal. It's also a favorite of Italians, who usually serve it with roasted potato wedges. Meatloaf makes for delicious sandwiches as well! Entrée or sandwich…your choice!More >>
  • Natchitoches Meat Pies

    Natchitoches Meat Pies

    Wednesday, September 10 2014 11:09 AM EDT2014-09-10 15:09:20 GMT
    The original Louisiana meat pie is believed to have been developed by the Natchitoches Indians and improved upon by the Spanish. The current version certainly bears a strong resemblance to Spanish empanadas. Marie Roque, one of the best meat pie makers I know, shared this recipe with me.More >>
    The original Louisiana meat pie is believed to have been developed by the Natchitoches Indians and improved upon by the Spanish. The current version certainly bears a strong resemblance to Spanish empanadas. Marie Roque, one of the best meat pie makers I know, shared this recipe with me.More >>
  • Sunday Gravy With Beef Short Ribs

    Sunday Gravy With Beef Short Ribs

    Thursday, August 21 2014 6:45 PM EDT2014-08-21 22:45:23 GMT
    The Italian-American classic known as Sunday gravy is not just a dish, it's an event. The secret to this recipe is the slow braising of the ribs, thereby creating a tender and tasty pasta dish.More >>
    The Italian-American classic known as Sunday gravy is not just a dish, it's an event. The secret to this recipe is the slow braising of the ribs, thereby creating a tender and tasty pasta dish.More >>
  • Grilled Flank Steak With Chimichurri Sauce

    Grilled Flank Steak With Chimichurri Sauce

    Friday, July 18 2014 2:09 PM EDT2014-07-18 18:09:42 GMT
    Chimichurri sauce, a well-known Argentinean condiment, is a perfect accompaniment to grilled meats. In this recipe, it takes our flank steak from amazing to incredible. This colorful sauce can also be used as a marinade.More >>
    Chimichurri sauce, a well-known Argentinean condiment, is a perfect accompaniment to grilled meats. In this recipe, it takes our flank steak from amazing to incredible. This colorful sauce can also be used as a marinade.More >>
  • Oxtail Bourguignonne

    Oxtail Bourguignonne

    Prep Time: 2 Hours Yields: 6 Servings Comment: This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizingMore >>
    This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizing the meat.More >>
  • Spanish-Style Grillades And Gravy

    Spanish-Style Grillades And Gravy

    Prep Time: 2 Hours Yields: 6 Servings Comment: Grillades were first created by butchers in early Louisiana as they prepared a freshly killed pig. Settlers from Spain heavily influenced this popular versionMore >>
    Grillades were first created by butchers in early Louisiana as they prepared a freshly killed pig. Settlers from Spain heavily influenced this popular version of grillades.More >>
  • Coffee-Marinated Tenderloin Of Beef With Spicy Mustard Sauce

    Coffee-Marinated Tenderloin Of Beef With Spicy Mustard Sauce

    The acid that is present in coffee along with the sugar from the cane syrup will not only flavor but further tenderize the tenderloin.More >>
    The acid that is present in coffee along with the sugar from the cane syrup will not only flavor but further tenderize the tenderloin.More >>
  • Beef Bourguignonne

    Beef Bourguignonne

    Prep Time: 1 Hour Yields: 6 Servings Comment: This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizingMore >>
    This recipe is typical of the country French techniques recreated in early New Orleans.
    More >>
  • Marinated And Grilled London Broil With Tomato Jam

    Marinated And Grilled London Broil With Tomato Jam

    Try it on the grill, and I guarantee it will be the tenderest, juiciest and most flavorful flank steak you will ever taste!More >>
    Try it on the grill, and I guarantee it will be the tenderest, juiciest and most flavorful flank steak you will ever taste!More >>
  • Chef John Folse's Braised Veal Osso Buco

    Chef John Folse's Braised Veal Osso Buco

    Prep Time: 3 Hours Yields: 6 Servings Comment: Osso buco or "long bone" is the shank portion of the leg in beef, veal and lamb. This bone is surrounded by a large portion of meat that is perfect for slowMore >>
    Prep Time: 3 Hours Yields: 6 Servings Comment: Osso buco or "long bone" is the shank portion of the leg in beef, veal and lamb. This bone is surrounded by a large portion of meat that is perfect for slowMore >>
  • Braised Beef Short Ribs

    Braised Beef Short Ribs

    Braising is a process of cooking food in a little water over a long period of time. This method is used on tougher cuts of meat to guarantee tenderness and to impart a vegetable-infused flavor.More >>
  • Smothered Seven Steaks from Chef John Folse

    Smothered Seven Steaks from Chef John Folse

    Prep Time: 3½ Hours Yields: 6 Servings Comment: The seven steak is so named due to the shape of the bone associated with the cut of meat. The steak is normally pan-fried and served with a light onion gravy.More >>
  • Puebla-Style Marinated Flank Steak

    Puebla-Style Marinated Flank Steak

    Prep Time: 45 MinutesMarinate Time: 2–5 DaysYields: 4–6 Servings Comment: Cinco de Mayo is an important civic holiday commemorating a Mexican victory at the Battle of Puebla in 1862. This celebrationMore >>
  • Veal Parmesan Disalvo

    Veal Parmesan Disalvo

    Prep Time: 1 HourYields: 6–8 Servings Comment: Guy DiSalvo, from Latrobe, Pa., is an exceptional Italian chef. His marinara is a great example of simplicity and seasoning done just right to create an amazinglyMore >>
  • Meatloaf with Spicy Barbecue Sauce

    Meatloaf with Spicy Barbecue Sauce

    Prep Time: 2 HoursYields: 6–8 Servings Comment: I read a magazine article recently that claimed meatloaf to be one of the most versatile dishes in America. The article went on to mention the numerousMore >>
  • Braised Shanks with White Beans and Winter Vegetables

    Braised Shanks with White Beans and Winter Vegetables

    Prep Time: 3 HoursYields: 6 Servings Comment: Veal and beef shanks are the most flavorful of all braised meats. They can be found in the meat department of most stores year round. Serve with a side ofMore >>
  • Sunday Gravy with Short Ribs and Sausage

    Sunday Gravy with Short Ribs and Sausage

    Prep Time: 2 Hours Yields: 8–10 Servings Comment: The Italian-American classic known as Sunday gravy is not just a dish, it's an event. The secret to this dish is the slow braising of the ribs alongMore >>
  • Skirt Steak with Ancho-Onion Steak Sauce

    Skirt Steak with Ancho-Onion Steak Sauce

    Prep Time: 45 MinutesYields: 6 Servings   Comment: In the month of July, every Thursday Chef John Folse and Paul Gates will be "Stirring It Up" with kids from all around the Baton Rouge area. Selena LaMaireMore >>
  • Empanadas Nicas

    Empanadas Nicas

    Prep Time: 45 MinutesYields: 10 Empanadas Comment:To celebrate mother's day, members of the WAFB channel 9 Baton Rouge news team are sharing some of their favorite "Mom's recipes" during the month ofMore >>
  • Marinated and Grilled London Broil

    Marinated and Grilled London Broil

    Prep Time: 45 MinutesMarinate Time: 3–5 Days Yields: 4–6 Servings Comment:I first discovered this recipe from Caroline Fowler of Roswell, Georgia. I since then have made it my own by adding my favoriteMore >>
  • Tender and Juicy Meatballs with Spicy Sauce

    Tender and Juicy Meatballs with Spicy Sauce

    Prep Time: 1 Hour Yields: 30 large meatballs Comment: Most Cajuns love hot and spicy food. This recipe most likely evolved when a Cajun family threw slices of peppers into a pot of meatballs beingMore >>
  • Daube Glace'

    Daube Glace'

    Prep Time: 2 and 1/2 Hours Yields: 12-15 Servings Comment: Daube glace is a classical Creole hors d'oeuvre. Daube is traditionally beef braised with vegetables. This glace is made with leftover cookedMore >>
  • Smothered Cabbage with Short Ribs and Andouille

    Smothered Cabbage with Short Ribs and Andouille

    Prep Time: 2 and 1/2 Hours Yields: 6 Servings Comment: The Germans of the river road in South Louisiana were farmers and cattle ranchers. Cabbage was a main ingredient on the German table in forms reachingMore >>
  • Scaloppini Citron

    Scaloppini Citron

    Prep Time: 45 Minutes Yields: 6 Servings Comment: The most famous scaloppini is Veal Scaloppini Milanese, which is medallions of veal coated in bread crumbs and cheese and topped with a rich tomatoMore >>
  • Tender and Juicy Spaghetti and Meatballs

    Tender and Juicy Spaghetti and Meatballs

    Prep Time: 2 Hours Yields: 6-8 Servings Comment: Nothing is worse than sitting at the table ready to enjoy a plate of spaghetti and meatballs only to discover the meatballs are tough and dry. This recipeMore >>
  • Beef Tartare with White Truffle Oil

    Beef Tartare with White Truffle Oil

    Prep Time: 10 Minutes Yields: 4 Servings Comment: I unabashedly love beef tartare because I gild the lily with a drizzle of truffle oil! Steak tartare has been around for a good long time and accordingMore >>
  • Almost Cooked Steak Carpaccio

    Almost Cooked Steak Carpaccio

    Prep Time: 15 Minutes Yield: 2 Servings Comments: Cappaccio is one of the most flavorful Italian raw meat dishes. It is generally made with filet mignon but chefs will often use fresh fish in this preparationMore >>
  • Fricassee of Beef and Merliton

    Fricassee of Beef and Merliton

    Prep Time: 1 and 1/2 Hours Yields: 4 Servings Comment: The world is turning green. The green movement takes in consideration most practices that best protect mother earth. In this recipe, we see theMore >>
  • Guaranteed Tender and Juicy Spaghetti and Meatballs

    Guaranteed Tender and Juicy Spaghetti and Meatballs

    Prep Time: 2 Hours Yields: 8-10 Servings Comment: Nothing is worse than sitting at the table ready to enjoy a plate of spaghetti and meatballs only to discover the meatballs are tough and dry. ThisMore >>
  • Braised Beef Short Ribs

    Braised Beef Short Ribs

    Prep Time: 4 and 1/2 Hours Yields: 8 Servings Comment: Braising is a process of cooking food in a little water over a long period of time. This method is used on tougher cuts of meat to guarantee tendernessMore >>
  • Medallions of Beef Marchand de Vin

    Medallions of Beef Marchand de Vin

    Prep Time: 45 Minutes Yields: 6 Servings Comment: The Wine Merchants Sauce is the best known of the New Orleans classical sauces made famous at Antoine's Restaurant in the French Quarter. The originallyMore >>
  • Daube

    Daube

    Prep Time: 3 Hours Yields: 6-8 Servings Comment: Although a less tender, inexpensive cut of beef, daube is commonly found on the tables in South Louisiana. Slow cooking the roast with vegetable seasoningsMore >>
  • The Perfect Grilled Steak

    The Perfect Grilled Steak

    How to pick and grill the perfect steak.More >>
  • Roast Filet Mignon with Cane Syrup and Herb Glaze

    Roast Fillet Mignon with Cane Syrup and Herb Glaze

    Prep Time: 30 Minutes Yields: 2 Servings Comment: A simple candlelight dinner can be one of the sweetest and most romantic gifts on Valentine's Day. This recipe combines tender fillet mignon with sweetnessMore >>
  • Old Fashion Braised Hamburger Steak

    Old Fashion Braised Hamburger Steak

    Prep Time: 1 Hour Yields: 4-6 Servings Comment: It is believed that the "hamburger" originated in Germany in the 18th and 19th centuries and acquired its name in the seaport town of Hamburg. MincedMore >>
  • Herb-and-Horseradish Crusted Beef Rib Roast

    Herb-and-Horseradish Crusted Beef Rib Roast

    Prep Time: 4 Hours Yields: 8-12 Servings Comment: Christmas in Bayou Country is all about faith, family and food so you will want to make an entree that is both delicious and beautiful. At one time,More >>
  • Swedish Meatballs

    Swedish Meatballs

    Prep Time: 1 Hour Yields: 50 Meatballs Comment: This recipe was inspired by a wonderful cook, Mary Lee Miletello. I've combined her recipe with one of my own and the result is a wonderful cocktail meatballMore >>
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