Pork - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

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  • Pan-Fried Pork Chops with Apple Cider and Diced Apples

    Pan-Fried Pork Chops with Apple Cider and Diced Apples

    Pan-Fried Pork Chops with Apple Cider and Diced Apples (Source: WAFB)Pan-Fried Pork Chops with Apple Cider and Diced Apples (Source: WAFB)

    The English settling the Feliciana parishes of Louisiana brought with them from New England a taste for apples and cider in their cooking. Certain apple varieties grew well in Louisiana and thus, cider could be produced for this dish.

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    The English settling the Feliciana parishes of Louisiana brought with them from New England a taste for apples and cider in their cooking. Certain apple varieties grew well in Louisiana and thus, cider could be produced for this dish.

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  • Apple Jack "Oven-Qued" Baby Back Ribs

    Apple Jack "Oven-Qued" Baby Back Ribs

    Apple Jack "Over-Qued" Baby Back Ribs (Source: WAFB)Apple Jack "Over-Qued" Baby Back Ribs (Source: WAFB)

    Although summer is considered the perfect season for barbecue grilling and smoking, often our summer sun is just too much for a commitment to man the pit! Well, fear not! You can still enjoy that great smoke and pit flavor indoors by using this oven recipe.

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    Although summer is considered the perfect season for barbecue grilling and smoking, often our summer sun is just too much for a commitment to man the pit! Well, fear not! You can still enjoy that great smoke and pit flavor indoors by using this oven recipe.

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  • Pork Chop and Potato Gratin

    Pork Chop and Potato Gratin

    Pork Chop and Potato Gratin (Source: WAFB)Pork Chop and Potato Gratin (Source: WAFB)

    We have taken meat and potatoes to the next level with this dish.

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    We have taken meat and potatoes to the next level with this dish.

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  • Smothered Cabbage and Andouille

    Smothered Cabbage and Andouille

    Smothered Cabbage and Andouille (Source: WAFB)Smothered Cabbage and Andouille (Source: WAFB)

    This simple brownie is enhanced with the addition of instant coffee.

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    This simple brownie is enhanced with the addition of instant coffee.

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  • Grandma Kovac's Lecso'

    Grandma Kovac's Lecso'

    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 of May.

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    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 of May.

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  • Choucroute Garni

    Choucroute Garni

    Sauerkraut is one of the most underrated dishes in the South. Most southerners are reminded of the sour, bitter kraut they were served during their elementary school days, rather than the richly garnished sauerkraut of Alsace Lorraine, France. It is a classic and well worth the effort!

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    Sauerkraut is one of the most underrated dishes in the South. Most southerners are reminded of the sour, bitter kraut they were served during their elementary school days, rather than the richly garnished sauerkraut of Alsace Lorraine, France. It is a classic and well worth the effort!

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  • Seasoned Alligator and Pork Meatloaf

    Seasoned Alligator and Pork Meatloaf

    When looking for a unique meatloaf recipe, the alligator paired with the pork makes for a perfect marriage. If you manage to save some for leftovers, be sure to try the meatloaf sliced on a cold sandwich – you won’t be disappointed!

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    When looking for a unique meatloaf recipe, the alligator paired with the pork makes for a perfect marriage. If you manage to save some for leftovers, be sure to try the meatloaf sliced on a cold sandwich – you won’t be disappointed!

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  • Mamere's Green Bean, Ham and Potato Casserole

    Mamere's Green Bean, Ham and Potato Casserole

    Casseroles are perfect for feeding a crowd, especially during the holiday season. It is best to prepare this recipe the night before and pop it in the oven one hour prior to serving. Experiment with your own local ingredients including seafood or vegetables in place of the meat.

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    Casseroles are perfect for feeding a crowd, especially during the holiday season. It is best to prepare this recipe the night before and pop it in the oven one hour prior to serving. Experiment with your own local ingredients including seafood or vegetables in place of the meat.

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  • Ultimate Father's Day 'Indoor' Barbecued Pork

    Ultimate Father's Day 'Indoor' Barbecued Pork

    This sandwich filling is so easy, it can be made while you are asleep or at work. How? It is made in a crock- pot or slow cooker. You just mix the ingredients together and turn on the cooker. When you get home, supper’s ready.

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    This sandwich filling is so easy, it can be made while you are asleep or at work. How? It is made in a crock- pot or slow cooker. You just mix the ingredients together and turn on the cooker. When you get home, supper’s ready.

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  • Pork, Brats and Crawfish Burger with Caramelized Onion Relish

    Pork, Brats and Crawfish Burger with Caramelized Onion Relish

    Tired of the same old, boring burgers? This recipe is unique and my personal favorite. For the hunters in the family, try substituting wild boar for the pork. Don’t be shy about adding your own cheese topping, but to make it unique, use Muenster, Jack or even a little smoked Gouda. This recipe is sure to please!

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    Tired of the same old, boring burgers? This recipe is unique and my personal favorite. For the hunters in the family, try substituting wild boar for the pork. Don’t be shy about adding your own cheese topping, but to make it unique, use Muenster, Jack or even a little smoked Gouda. This recipe is sure to please!

    More >>
  • Ultimate Crockpot BBQ Pork Sliders

    Ultimate Crockpot BBQ Pork Sliders

    Tuesday, May 17 2016 10:49 AM EDT2016-05-17 14:49:40 GMT

    Air date: May 17, 2016. Source: Chef John Folse.

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    Air date: May 17, 2016. Source: Chef John Folse.

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  • Firecracker Ribs

    Firecracker Ribs

    Thursday, April 21 2016 5:47 PM EDT2016-04-21 21:47:52 GMT

    Air date: April 21, 2016. Source: Chef John Folse.

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    Air date: April 21, 2016. Source: Chef John Folse.

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  • Chorizo-Stuffed Pork Loin

    Chorizo-Stuffed Pork Loin

    Tuesday, April 5 2016 5:20 PM EDT2016-04-05 21:20:44 GMT

    Air date: April 5, 2016. Source: Chef John Folse.

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    Air date: April 5, 2016. Source: Chef John Folse.

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  • Chef Folse's Peach-Glazed Pork Kabobs

    Chef Folse's Peach-Glazed Pork Kabobs

    Tuesday, June 9 2015 4:54 PM EDT2015-06-09 20:54:44 GMT
    The kabob originated in the Middle East, spread to Central Asia and is now a favorite dish in America. Serve this easy-to-prepare recipe over rice for a slightly exotic change.More >>
    The kabob originated in the Middle East, spread to Central Asia and is now a favorite dish in America. Serve this easy-to-prepare recipe over rice for a slightly exotic change.More >>
  • Chef Folse's Pineapple Grilled Pork Tacos

    Chef Folse's Pineapple Grilled Pork Tacos

    Tuesday, May 5 2015 6:28 PM EDT2015-05-05 22:28:36 GMT
    This pineapple marinade may also be used for chicken, beef or even fish and shrimp tacos. When using delicate seafood, I would recommend that you reduce the marinating time to 30 minutes.More >>
    This pineapple marinade may also be used for chicken, beef or even fish and shrimp tacos. When using delicate seafood, I would recommend that you reduce the marinating time to 30 minutes.More >>
  • Grilled Pork Tenderloin With Spiced Cranberry Glaze

    Grilled Pork Tenderloin With Spiced Cranberry Glaze

    Thursday, December 11 2014 6:02 PM EST2014-12-11 23:02:43 GMT
    Grilling is a great way to infuse smoky flavor into pork tenderloin. For best results, build a coal bed on one side of the grill. Place tenderloin away from hot coals, so it will receive medium-high heat. Do not overcook. Use a meat thermometer to monitor internal temperature of tenderloin.More >>
    Grilling is a great way to infuse smoky flavor into pork tenderloin. For best results, build a coal bed on one side of the grill. Place tenderloin away from hot coals, so it will receive medium-high heat. Do not overcook. Use a meat thermometer to monitor internal temperature of tenderloin.More >>
  • Quinoa-Stuffed Pork Tenderloin

    Quinoa-Stuffed Pork Tenderloin

    Thursday, February 20 2014 6:16 PM EST2014-02-20 23:16:06 GMT
    Prep Time: 2 Hours Yields: 4 Servings Comment: Quinoa is a grain crop grown primarily for its edible seeds. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds.More >>
    Quinoa is a grain crop grown primarily for its edible seeds. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds.More >>
  • Creole Pot of Pork

    Creole Pot of Pork

    Thursday, January 23 2014 6:11 PM EST2014-01-23 23:11:12 GMT
    Prep Time: 2 Hours Yields: 6–8 Servings Comment: Creoles as well as their Cajun cousins love pork chops served with rice and gravy. This recipe follows that same tradition but lightens up the dish a bitMore >>
    Creoles as well as their Cajun cousins love pork chops served with rice and gravy.More >>
  • Silver Slick & Oh So Sweet Rum-Glazed Ribs

    Silver Slick & Oh So Sweet Rum-Glazed Ribs

    Thursday, October 31 2013 6:39 PM EDT2013-10-31 22:39:31 GMT
    Prep Time: 5 Hours Yields: 8–10 Servings Comment: Nothing says "success" for a get-together such as family reunions or tailgating better than barbecued, smoked or oven-roasted ribs. Absolutely nothingMore >>
    Nothing says "success" for a get-together such as family reunions or tailgating better than barbecued, smoked or oven-roasted ribs.More >>
  • Creole Jambalaya With Layered Pork Chops

    Creole Jambalaya With Layered Pork Chops

    Thursday, October 24 2013 6:58 PM EDT2013-10-24 22:58:35 GMT
    Prep Time: 1½ Hours Yields: 6 Servings Comment: The original jambalaya of New Orleans was tomato based and flavored with a combination of sausages, ham and chicken. Often, the dish was "thrown together"More >>
    The original jambalaya of New Orleans was tomato based and flavored with a combination of sausages, ham and chicken.More >>
  • Medallions of pork in fig glaze

    Medallions of pork in fig glaze

    Tuesday, August 20 2013 12:53 PM EDT2013-08-20 16:53:35 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: In the evolution process, it is quite natural that Cajuns continue to combine ingredients at hand to create interesting dishes. In this dish, sautéed porkMore >>
    Pork medallions are flavored with Louisiana figs for a unique flavor.More >>
  • Oven-Qued Country-Style Ribs

    Oven-Qued Country-Style Ribs

    Thursday, June 20 2013 6:37 PM EDT2013-06-20 22:37:22 GMT
    Prep Time: 2½ Hours Yields: 6 Servings Comment: Who doesn't like barbequed St. Louis country-style ribs? Everybody of course! What about you who despise the heat of the outdoors and the coal fire of theMore >>
    Who doesn't like barbequed St. Louis country-style ribs? Everybody of course! What about you who despise the heat of the outdoors and the coal fire of the barbeque pit? Well, here is the perfect solution to your dilemma. Great ribs in the comfort of your kitchen.More >>
  • GRILLED PORK TENDERLOIN WITH HONEY-CREOLE MUSTARD GLAZE

    GRILLED PORK TENDERLOIN WITH HONEY-CREOLE MUSTARD GLAZE

    Tuesday, May 7 2013 6:34 PM EDT2013-05-07 22:34:31 GMT
    Prep Time: 1½ Hours Yields: 8 Servings Comment: Grilling is a great way to infuse smoky flavor into pork tenderloin. For best results, build a coal bed on one side of the grill. Place tenderloin away fromMore >>
    Grilling is a great way to infuse smoky flavor into pork tenderloin.More >>
  • Chef John Folse's Braised Pork Fingers

    Chef John Folse's Braised Pork Fingers

    Tuesday, January 29 2013 6:53 PM EST2013-01-29 23:53:14 GMT
    Prep Time: 3 Hours Yields: 10–12 Servings Comment: Country pork ribs are perfect for smoking, grilling or my favorite way, braising. Serve these on French bread or slider buns as party food or as an entréeMore >>
    Prep Time: 3 Hours Yields: 10–12 Servings Comment: Country pork ribs are perfect for smoking, grilling or my favorite way, braising. Serve these on French bread or slider buns as party food or as an entréeMore >>
  • Tortilla-wrapped Spicy Adobo Pork Roast

    Tortilla-wrapped Spicy Adobo Pork Roast

    Thursday, December 27 2012 4:24 PM EST2012-12-27 21:24:03 GMT
    Prep Time: 3 Hours Yields: 8–10 Servings Comment: Adobo comes from the Spanish word adobar, which literally means "to marinate". It's a common all-purpose seasoning that is used to flavor and/or marinateMore >>
    Prep Time: 3 Hours Yields: 8–10 Servings Comment: Adobo comes from the Spanish word adobar, which literally means "to marinate". It's a common all-purpose seasoning that is used to flavor and/or marinateMore >>
  • Southern Style New Years Day Menu

    Southern Style New Years Day Menu

    Wednesday, December 12 2012 11:50 AM EST2012-12-12 16:50:16 GMT
    Southern Style Black Eyed Peas with Smoked Sausage Ingredients 1 lb dried black eyed peas Water, as needed, to cover about 4 inches above top of peas 1/2 tablespoon salt 1/4 tablespoon black pepper 1More >>
    Southern Style Black Eyed Peas with Smoked Sausage Ingredients 1 lb dried black eyed peas Water, as needed, to cover about 4 inches above top of peas 1/2 tablespoon salt 1/4 tablespoon black pepper 1More >>
  • Mini Pork Patties With Peach And Red Onion Relish

    Mini Pork Patties With Peach And Red Onion Relish

    Thursday, July 19 2012 7:08 PM EDT2012-07-19 23:08:30 GMT
    Prep Time: 45 Minutes Yields: 4–6 Servings Comment: Although these pork patties are meant to be eaten as mini hors d'oeuvres, I love this patty on a slider bun as a quick "pick me up" sandwich! EitherMore >>
    Prep Time: 45 Minutes Yields: 4–6 Servings Comment: Although these pork patties are meant to be eaten as mini hors d'oeuvres, I love this patty on a slider bun as a quick "pick me up" sandwich! EitherMore >>
  • Overnight Barbecued Pulled Pork Pot Roast

    Overnight Barbecued Pulled Pork Pot Roast

    Tuesday, May 22 2012 6:23 PM EDT2012-05-22 22:23:22 GMT
    Prep Time: 12 Hours Yields: 8 Servings Comment: What's better than pulled pork for Memorial Day? Well-seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast's buttery textureMore >>
    What's better than pulled pork for Memorial Day? Well-seasoned pork roasts are a hallmark of Louisiana cuisine.More >>
  • Grilled Pork Chop with Abita Braised Cabbage and Black Eyed Peas - Le' Creole

    Grilled Pork Chop with Abita Braised Cabbage and Black Eyed Peas - Le' Creole

    Thursday, December 29 2011 4:24 PM EST2011-12-29 21:24:38 GMT
    Pork Chop Season with salt and pepper and grill to desired temperature, preferably medium.Abita Braised Cabbage 1 red onion (julienned) 2 oz. butter 1 head sliced green cabbage 2 tsp. chicken base ½ abitaMore >>
  • Chef John Folse’s Overnight Pork Roast

    Chef John Folse’s Overnight Pork Roast

    Tuesday, December 20 2011 6:28 PM EST2011-12-20 23:28:09 GMT
    Prep Time: 12 Hours Yields: 8–10 Servings Comment: Well-seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast's buttery texture is the unusual method of preparation. AlthoughMore >>
  • The German Two Step

    The German Two Step

    Thursday, October 20 2011 5:27 PM EDT2011-10-20 21:27:37 GMT
    Prep Time: 1½ Hours Yields: 8 Servings Comment: Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals.More >>
  • Pretzel Crusted Pork Tenderloin from Louisiana Culinary Institute

    Pretzel Crusted Pork Tenderloin from Louisiana Culinary Institute

    Friday, October 14 2011 12:40 PM EDT2011-10-14 16:40:12 GMT
    Serves: 10 Ingredients: Pork Tenderloin with Crust: 3 3/4 lb pork tenderloin salt and pepper to taste 2 oz canola oil 1 cup sweet mustard 2 tbsp lemon zest, blanched and chopped 4 gloves garlic, chopped 3More >>
  • Poker Run Pork Roast

    Poker Run Pork Roast

    Sunday, August 14 2011 12:13 PM EDT2011-08-14 16:13:32 GMT
    Poker Run Pork Roast by the Gonzales Boat Club 1 8-10 pound Boston Butt pork roast Stuff with minces garlic 8-10 spots 1 Tbls granulated garlic 1 Tbls powdered onion 1 Tbs Red pepper 1 cup choppedMore >>
  • Chorizo-Stuffed Pork Loin

    Chorizo-Stuffed Pork Loin

    Tuesday, November 23 2010 4:36 PM EST2010-11-23 21:36:02 GMT
    Prep Time: 3 HoursYields: 6­­­–8 Servings Comment:  Chorizo is the smoky, earthy, sweet and tangy Spanish sausage that becomes the perfect stuffing for this holiday pork roast. Adding caramel to theMore >>
  • Roasted Pork Tenderloin with Wild Quince and Port Sauce

    Roasted Pork Tenderloin with Wild Quince and Port Sauce

    Tuesday, November 2 2010 4:25 PM EDT2010-11-02 20:25:21 GMT
    Prep Time: 1 and 1/2 HoursYields: 6 Servings Comment: Most often, pork dishes are presented with fruit sauces or glazes. One of the most unique wild fruits found in South Louisiana in the late fall isMore >>
  • Braised Pork, Sausage and Persimmons

    Braised Pork, Sausage and Persimmons

    Tuesday, October 12 2010 3:54 PM EDT2010-10-12 19:54:03 GMT
    Prep Time: 2 and 1/2 HoursYields: 6–8 Servings Comment:   Usually, pork and rice dishes are meant to be savory. However, in this dish Fuyu persimmons are added to the ingredients to give the finishedMore >>
  • Pork, Brats and Shrimp Burger with Caramelized Onion Relish

    Pork, Brats and Shrimp Burger with Caramelized Onion Relish

    Tuesday, September 14 2010 2:52 PM EDT2010-09-14 18:52:05 GMT
    Prep Time: 30 MinutesYields: 6–8 Servings Comment:Tired of the same old boring burgers? This recipe is unique and, my personal favorite burger. For the hunters in the family, try substituting wild boarMore >>
  • Duo of Sausages Smothered in Apples

    Duo of Sausages Smothered in Apples

    Thursday, November 5 2009 5:16 PM EST2009-11-05 22:16:56 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Early settlers found wild apple trees growing in Louisiana and often made wine with the fruit or included it in recipes. This sausage, created in centralMore >>
  • Oven Barbecue Country Ribs

    Oven Barbecue Country Ribs

    Friday, June 19 2009 12:56 PM EDT2009-06-19 16:56:27 GMT
    Prep Time: 2 and 1/2 Hours Yields: 4-6 Servings Comment: Father's Day and July 4th scream for barbecue and grilling. But in the 98 degrees F heat, 100% humidity of Bayou Country Louisiana, many fearMore >>
  • Ground Pork and Shrimp Stuffed Mirliton

    Ground Pork and Shrimp Stuffed Mirliton

    Thursday, June 4 2009 5:35 PM EDT2009-06-04 21:35:06 GMT
    Prep Time: 1 and 1/2 Hours Yields: 6 Servings Comment: Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." TheMore >>
  • Cajun Ratatouille

    Cajun Ratatouille

    Tuesday, May 19 2009 5:20 PM EDT2009-05-19 21:20:16 GMT
    Prep Time: 1 and 1/2 Hours Yields: 6-8 Servings Comment: Ratatouille is the most famous vegetable casserole in Italy and the South of France. It is often made with a combination of vegetables and otherMore >>
  • Root Beer Glazed Ham

    Root Beer Glazed Ham

    Tuesday, December 16 2008 3:13 PM EST2008-12-16 20:13:56 GMT
    Prep Time: 3 Hours Yields: 6 Servings Comment: This is a wonderful recipe to create your own special holiday ham. It is quite simple to accomplish, but you will receive rave reviews with this dish.More >>
  • Braised Pork Shoulder with Quince

    Braised Pork Shoulder with Quince

    Tuesday, September 23 2008 4:49 PM EDT2008-09-23 20:49:31 GMT
    Prep Time: 3 and 1/2-4 Hours Yields: 8-10 Servings Comment: What better than to start the fall season off with a great tasting braised pork dish! Pairing a hearty fall fruit such as quince with porkMore >>
  • Pork Tenderloin Medallions Marchand de Vin

    Pork Tenderloin Medallions Marchand de Vin

    Thursday, May 15 2008 5:16 PM EDT2008-05-15 21:16:33 GMT
    Prep Time: 30 Minutes Yields: 2 Servings Comment: Marchand de vin, "the wine merchant's sauce," is a well-known New Orleans meat sauce traditionally served with cuts from the tenderloin. Ingredients: 4More >>
  • Gordon Dotson's Fruit Stuffed Pork Loin

    Gordon Dotson's Fruit Stuffed Pork Loin

    Thursday, January 3 2008 5:15 PM EST2008-01-03 22:15:10 GMT
    Prep Time: 2 and 1/2-5 Hours Yields: 6-8 Servings Comment: This Champion Tailgating Recipe was submitted by Gordon Dotson of Zachary, La. The juiciness of the pork loin is brought out with the sweetnessMore >>
  • Overnight Pork Roast

    Overnight Pork Roast

    Thursday, December 20 2007 10:05 AM EST2007-12-20 15:05:31 GMT
    Prep Time: 12 Hours Yields: 8 Servings Comment: Highly seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast's buttery texture is the unusual preparation. Ingredients: 1More >>
  • Root Beer Glazed Ham

    Root Beer Glazed Ham

    Tuesday, December 11 2007 6:22 PM EST2007-12-11 23:22:35 GMT
    Prep Time: 2 and 1/2 Hours Yields: 6 Servings Comment: This is a wonderful recipe to create your own special holiday ham. It is quite simple to accomplish, but you will receive rave reviews with thisMore >>
  • Chef John Folse's Hot & Spicy Jaguar Loaf

    Chef John Folse's Hot & Spicy Jaguar Loaf

    Thursday, October 20 2005 6:06 PM EDT2005-10-20 22:06:13 GMT
    Prep Time: 1 hour Yields: 6-8 Servings Comment: The only thing spicier than this zesty tailgating sandwich is the Southern Jaguar band at game time. Ingredients: 1 (16-ounce) package Jimmy DeanMore >>
  • Meatball Sauce Piquante

    Meatball Sauce Piquante

    Monday, October 29 2012 12:56 PM EDT2012-10-29 16:56:50 GMT
    Prep Time: 1½ Hours Yields: 6 Servings Comment: Sauce piquante was brought to Louisiana by the Spanish in 1690. It was the innovative Cajuns, however, who made "sauce piquant" a household name. Today,More >>
    Prep Time: 1½ Hours Yields: 6 Servings Comment: Sauce piquante was brought to Louisiana by the Spanish in 1690. It was the innovative Cajuns, however, who made "sauce piquant" a household name. Today,More >>
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