Chef John Folse Sandwich Recipes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

  • French-Roasted Chicken Sandwich

    French-Roasted Chicken Sandwich

    French-Roasted Chicken Sandwich (Source: WAFB)French-Roasted Chicken Sandwich (Source: WAFB)

    This wonderful sandwich can be made from any type of oven-roasted or store-bought chicken. This method can also make a great after-holiday turkey sandwich.

    This wonderful sandwich can be made from any type of oven-roasted or store-bought chicken. This method can also make a great after-holiday turkey sandwich.

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  • The Ultimate Sweet and Smoky Barbeque Sliders

    The Ultimate Sweet and Smoky Barbeque Sliders

    Ultimate Sweet and Smoky Barbeque Sliders (Source: WAFB)Ultimate Sweet and Smoky Barbeque Sliders (Source: WAFB)

    Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich.

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    Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich.

    More >>
  • Kentucky Derby Hot Brown Sandwich

    Kentucky Derby Hot Brown Sandwich

    Kentucky Derby Hot Brown Sandwich (Source: WAFB)Kentucky Derby Hot Brown Sandwich (Source: WAFB)

    There is an open-faced turkey sandwich that originated in Louisville at the Brown Hotel. Chef Fred K. Schmidt created the first recipe in 1926. Today, the Brown Hotel still serves up about 800 of these sandwiches per week.

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    There is an open-faced turkey sandwich that originated in Louisville at the Brown Hotel. Chef Fred K. Schmidt created the first recipe in 1926. Today, the Brown Hotel still serves up about 800 of these sandwiches per week.

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  • Barbecued Shrimp Sandwiches

    Barbecued Shrimp Sandwiches

    This simple barbecued shrimp sandwich is an excellent option for patio parties, and you may even get creative with the type of bread or sandwich roll used in the recipe.

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    This simple barbecued shrimp sandwich is an excellent option for patio parties, and you may even get creative with the type of bread or sandwich roll used in the recipe.

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  • Roasted Chicken, Prosciutto, and Spinach Panini

    Roasted Chicken, Prosciutto, and Spinach Panini

    Roasted Chicken, Prosciutto, and Spinach Panini (Source: WAFB)Roasted Chicken, Prosciutto, and Spinach Panini (Source: WAFB)

    Hot grilled sandwiches are great for lunch, quick suppers, and even tailgating.

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    Hot grilled sandwiches are great for lunch, quick suppers, and even tailgating.

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  • Spicy 'Tail Gater' Meatball Po-Boy

    Spicy 'Tail Gater' Meatball Po-Boy

    Once the meatballs are made and cooked thoroughly, you may wish to consider what sauce or gravy options you desire other than spicy barbecue sauce. Savory, brown gravy over these meatballs will allow for a perfect slider or po’boy.

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    Once the meatballs are made and cooked thoroughly, you may wish to consider what sauce or gravy options you desire other than spicy barbecue sauce. Savory, brown gravy over these meatballs will allow for a perfect slider or po’boy.

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  • Bacon and Pecan Chicken Salad Sandwich

    Bacon and Pecan Chicken Salad Sandwich

    If you’re looking for a more exciting chicken salad, this is the recipe for you! Adding pecans and smoky bacon takes this chicken salad over the top. This recipe also works great with a rotisserie chicken from your local grocery store!

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    If you’re looking for a more exciting chicken salad, this is the recipe for you! Adding pecans and smoky bacon takes this chicken salad over the top. This recipe also works great with a rotisserie chicken from your local grocery store!

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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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  • 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 >>
  • Italian Muffuletta

    Italian Muffuletta

    Air date: January 26, 2017. Source: Chef John Folse. Prep Time: 1 Hour Yields: 4 Servings Comment: The muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in the markets of New Orleans placed a mixture of broken green and black olives, found on the bottom of olive barrels, on loaves of round Italian bread known as "muffs." Over this mixture, they layered slices of ham, salami and Provolone cheese. The most f...More >>
    Air date: January 26, 2017. Source: Chef John Folse. Prep Time: 1 Hour Yields: 4 Servings Comment: The muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in the markets of New Orleans placed a mixture of broken green and black olives, found on the bottom of olive barrels, on loaves of round Italian bread known as "muffs." Over this mixture, they layered slices of ham, salami and Provolone cheese. The most f...More >>
  • 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 >>
  • German-style Beer Brat Sandwich

    German-style Beer Brat Sandwich

    When the Germans arrived in the early 1700s, many of them were farmers, ranchers and butchers. I guess that’s the obvious answer when folks ask why the Louisianans love sausage in so many dishes. Everyone should give this fantastic sandwich recipe a try.

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    When the Germans arrived in the early 1700s, many of them were farmers, ranchers and butchers. I guess that’s the obvious answer when folks ask why the Louisianans love sausage in so many dishes. Everyone should give this fantastic sandwich recipe a try.

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  • Chicago- and Cincinnati-Style Hot Dogs

    Chicago- and Cincinnati-Style Hot Dogs

    The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a taste of each ingredient with every bite. Remember, dress the dog and not the bun!

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    The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a taste of each ingredient with every bite. Remember, dress the dog and not the bun!

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  • 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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  • Lemon-Garlic Shrimp Bruschetta

    Lemon-Garlic Shrimp Bruschetta

    From the Italian bruscare meaning "to roast over coals," bruschetta is traditionally made by rubbing slices of toasted bread with garlic cloves then drizzling the bread with extra-virgin olive oil. By adding panzanella and shrimp, we have created a more elegant hors d' oeuvre.

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    From the Italian bruscare meaning "to roast over coals," bruschetta is traditionally made by rubbing slices of toasted bread with garlic cloves then drizzling the bread with extra-virgin olive oil. By adding panzanella and shrimp, we have created a more elegant hors d' oeuvre.

    More >>
  • Hot Cajun Pastrami Sandwich

    Hot Cajun Pastrami Sandwich

    Thursday, January 14 2016 7:39 PM EST2016-01-15 00:39:37 GMT
    Air date: January 14, 2016. Source: Chef John Folse. More >>

    Air date: January 14, 2016. Source: Chef John Folse.

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  • Chef Folse's Crabmeat and Artichoke Boulettes

    Chef Folse's Crabmeat and Artichoke Boulettes

    Thursday, May 21 2015 1:19 PM EDT2015-05-21 17:19:10 GMT
    For some, artichokes may invoke visions of high-quality dining and complex dishes. However, I can think of nothing more interesting and flavorful than an artichoke simply steamed and stuffed. When I have an “envie,” or craving, for artichokes, my go-to choice are these simple boulettes with Creole dipping sauce.More >>
    For some, artichokes may invoke visions of high-quality dining and complex dishes. However, I can think of nothing more interesting and flavorful than an artichoke simply steamed and stuffed. When I have an “envie,” or craving, for artichokes, my go-to choice are these simple boulettes with Creole dipping sauce.More >>
  • Cheese-Stuffed Meatball Poboy

    Cheese-Stuffed Meatball Poboy

    Thursday, January 29 2015 4:46 PM EST2015-01-29 21:46:32 GMT
    Whether you are a Patriot or Seahawks fan, nothing is worse than a plate of spaghetti with tough, dry, “deflated” meatballs. Nothing says “Super Bowl Sunday” like cheese-stuffed meatballs to make spirits soar.More >>
    Whether you are a Patriot or Seahawks fan, nothing is worse than a plate of spaghetti with tough, dry, “deflated” meatballs. Nothing says “Super Bowl Sunday” like cheese-stuffed meatballs to make spirits soar.More >>
  • Grilled Asparagus And Crawfish Sandwich

    Grilled Asparagus And Crawfish Sandwich

    Thursday, June 5 2014 12:56 PM EDT2014-06-05 16:56:50 GMT
    Prep Time: 45 Minutes Yields: 2 Servings Comment: It's amazing how often I receive texts or emails requesting recipes for leftover crawfish. Although it's easy for me to mention the obvious dishes suchMore >>
    It's amazing how often I receive texts or emails requesting recipes for leftover crawfish. Although it's easy for me to mention the obvious dishes; I have come to realize that this simple sandwich is my favorite.More >>
  • Hearty Black Bean Quesadillas - Budget Bytes

    Hearty Black Bean Quesadillas - Budget Bytes

    Wednesday, December 18 2013 12:48 PM EST2013-12-18 17:48:17 GMT
    Prep time: 5 mins Cook time: 10 mins Total time: 15 mins   Total Cost: $6.61 Cost Per Serving: $0.66 Serves: 10ea   Ingredients 1 (15 oz.) can black beans** $0.56 1 cup frozen corn kernels $0.48 ½ smallMore >>
    Prep time: 5 mins Cook time: 10 mins Total time: 15 mins   Total Cost: $6.61 Cost Per Serving: $0.66 Serves: 10ea   Ingredients 1 (15 oz.) can black beans** $0.56 1 cup frozen corn kernels $0.48 ½ smallMore >>
  • Ole Miss Rebel Burgers With Comeback Sauce

    Ole Miss Rebel Burgers With Comeback Sauce

    Tuesday, October 1 2013 6:45 PM EDT2013-10-01 22:45:04 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: If you say burger to anyone, they will rightly assume that you're talking about a plump juicy beef burger, but not in Mississippi! You see, Mississippi isMore >>
    If you say burger to anyone, they will rightly assume that you're talking about a plump juicy beef burger, but not in Mississippi!More >>
  • Lobster Rolls

    Lobster Rolls

    Thursday, July 18 2013 12:35 PM EDT2013-07-18 16:35:32 GMT
    Lobster rolls are a traditional New England favorite. With lobsters easily available in local supermarkets, we can enjoy this delicious seafood dish here in Louisiana.More >>
    Lobster rolls are a traditional New England favorite. With lobsters easily available in local supermarkets, we can enjoy this delicious seafood dish here in Louisiana.More >>
  • Lite Up The 4th Of July Barbecue Sliders

    Lite Up The 4th Of July Barbecue Sliders

    Tuesday, July 9 2013 3:51 PM EDT2013-07-09 19:51:41 GMT
    After a major BBQ holiday such as the 4th of July or Memorial Day, there are multiple varieties of BBQ meats left over. Combine the leftover meats with barbecue sauce for an  interesting and unique barbecue sandwich.More >>
    Simply combine the leftover meats with your favorite barbecue sauce for an extremely interesting and unique BBQ sandwich.More >>
  • Salisbury Steak Po’boy With French Onion Gravy

    Salisbury Steak Po’boy With French Onion Gravy

    Tuesday, September 18 2012 6:24 PM EDT2012-09-18 22:24:54 GMT
    Prep Time: 1 Hour Yields: 4 Servings Comment: This po'boy comes from a classic dish and is a Southern favorite. Ingredients for Salisbury Steak: 1½ pounds ground chuck ½ cup minced onions ¼ cup mincedMore >>
    Prep Time: 1 Hour Yields: 4 Servings Comment: This po'boy comes from a classic dish and is a Southern favorite. Ingredients for Salisbury Steak: 1½ pounds ground chuck ½ cup minced onions ¼ cup mincedMore >>
  • Grillade Debris Po’boys

    Grillade Debris Po’boys

    Tuesday, September 11 2012 3:23 PM EDT2012-09-11 19:23:41 GMT
    Prep Time: 3 Hours Yields: 6 Servings Comment: The origin of grillades has been the subject of many arguments in Bayou Country. It is believed that the dish originated when the country butchers preparingMore >>
    Prep Time: 3 Hours Yields: 6 Servings Comment: The origin of grillades has been the subject of many arguments in Bayou Country. It is believed that the dish originated when the country butchers preparingMore >>
  • Garlicky Cuban Hot Dogs

    Garlicky Cuban Hot Dogs

    Tuesday, July 31 2012 7:00 PM EDT2012-07-31 23:00:03 GMT
    Prep Time: 45 Minutes Yields: 6 Servings Comment: Mojo is a Cuban sauce made from the juice of oranges and limes. The sauce works as a marinade for beef, fish and poultry, and is perfect on a grilled dog! Ingredients: 6More >>
    Prep Time: 45 Minutes Yields: 6 Servings Comment: Mojo is a Cuban sauce made from the juice of oranges and limes. The sauce works as a marinade for beef, fish and poultry, and is perfect on a grilled dog! Ingredients: 6More >>
  • Cheddar Cheese Dogs With Cider-Braised Leeks And Apples

    Cheddar Cheese Dogs With Cider-Braised Leeks And Apples

    Tuesday, July 31 2012 6:58 PM EDT2012-07-31 22:58:17 GMT
    Prep Time: 45 Minutes Yields: 6 Servings Comment: Leeks and apples simmered in cider add a touch of sweetness to this recipe, which is a nice contrast to the melted cheddar. In England, oblong pretzelMore >>
    Prep Time: 45 Minutes Yields: 6 Servings Comment: Leeks and apples simmered in cider add a touch of sweetness to this recipe, which is a nice contrast to the melted cheddar. In England, oblong pretzelMore >>
  • Beer-Braised Hot Dogs With Sweetened Sauerkraut

    Beer-Braised Hot Dogs With Sweetened Sauerkraut

    Tuesday, July 31 2012 6:56 PM EDT2012-07-31 22:56:25 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: I love the combination of sauerkraut and dogs. With all the craft beers here in Louisiana, you are certain to find a slightly sweetened fruity beer to enhanceMore >>
    Prep Time: 1 Hour Yields: 6 Servings Comment: I love the combination of sauerkraut and dogs. With all the craft beers here in Louisiana, you are certain to find a slightly sweetened fruity beer to enhanceMore >>
  • Porchetta Sliders

    Porchetta Sliders

    Thursday, June 28 2012 7:01 PM EDT2012-06-28 23:01:11 GMT
    Prep Time: 8½ Hours Yields: 20 Sliders or 12 Servings Comment: Porchetta is the king of all pork roasts. I have seen it made with everything from suckling pig to whole hog down to pork butt or loin. TheMore >>
    Prep Time: 8½ Hours Yields: 20 Sliders or 12 Servings Comment: Porchetta is the king of all pork roasts. I have seen it made with everything from suckling pig to whole hog down to pork butt or loin. TheMore >>
  • Peppercorn Burger Po’boys

    Peppercorn Burger Po’boys

    Tuesday, June 12 2012 7:04 PM EDT2012-06-12 23:04:09 GMT
    Prep Time: 45 Minutes Yields: 4 Servings Comment: Are you ready to cook burgers for those outdoor summer parties? Well, try these great pan-roasted burger po'boys for a unique and southern presentation.More >>
    Prep Time: 45 Minutes Yields: 4 Servings Comment: Are you ready to cook burgers for those outdoor summer parties? Well, try these great pan-roasted burger po'boys for a unique and southern presentation.More >>
  • Tailgater's Green Chile Burgers from Chef John Folse

    Tailgater's Green Chile Burgers from Chef John Folse

    Tuesday, September 13 2011 7:21 PM EDT2011-09-13 23:21:25 GMT
    Prep Time: 30 Minutes Yield: 4 Servings Comment: Tailgating get-togethers allow you to get a little more creative on the grill. In the South, cold beer and good friends call for spicy food, and this burgerMore >>
  • Grilled Portabella Burgers

    Grilled Portabella Burgers

    Tuesday, March 22 2011 4:26 PM EDT2011-03-22 20:26:18 GMT
    GRILLED PORTABELLA BURGERS WITH GARLICKY PEPPER PASTE AND ONION RELISH Prep Time: 1 HourYields: 4 Servings Comment:This is not only the perfect vegetarian burger but it is full-flavored and fun toMore >>
  • Catfish Boulettes

    Catfish Boulettes

    Tuesday, March 15 2011 3:30 PM EDT2011-03-15 19:30:09 GMT
    Prep Time: 1 HourYields: 8–10 Servings Comment: Boulettes are normally ball-shaped portions of ground meat or seafood. Although they are most often cooked in a stew or gravy, they are sometimes cookedMore >>
  • Roasted Chicken, Prosciutto and Spinach Panini

    Roasted Chicken, Prosciutto and Spinach Panini

    Thursday, October 21 2010 2:55 PM EDT2010-10-21 18:55:07 GMT
    INGREDIENTS1 tbl butter4-6 julienne green bell pepper4-6 julienne red onion1 pinch of curry1 pinch of red pepper flakes4 oz diced chicken2 oz andouille sausage8 oz marinara4-6 oz pastaMore >>
  • Feta Meatball Peacemaker

    Feta Meatball Peacemaker

    Tuesday, October 5 2010 4:59 PM EDT2010-10-05 20:59:02 GMT
    Prep Time: 2 HoursYields: 6 Servings Comment:There are many different claims to the origin of the po'boy, but the most commonly accepted belief is that it was created in New Orleans by Benny and ClovisMore >>
  • Butcher's Shop Po'boy

    Butcher's Shop Po'boy

    Tuesday, September 28 2010 4:03 PM EDT2010-09-28 20:03:43 GMT
    Prep Time: 2 HoursYields: 6 Servings Comment:Po'boys are without a doubt the ultimate sandwich in South Louisiana. The variations used to fill this crusty French bread delicacy can range from oystersMore >>
  • 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 >>
  • Crawfish Boulettes Po'Boy with Etouffee Sauce

    Crawfish Boulettes Po'Boy with Etouffee Sauce

    Thursday, April 8 2010 5:19 PM EDT2010-04-08 21:19:08 GMT
    Prep Time: 1 HourYields: 8–10 Servings Comment: In Louisiana one of the most economical and tastiest dishes you can serve to your family is a platter of fish boulettes. Actually, folk elsewhere call themMore >>
  • The Official Assembly of a Traditional Cincinnati-Style Hot Dog

    The Official Assembly of a Traditional Cincinnati-Style Hot Dog

    Thursday, March 11 2010 5:27 PM EST2010-03-11 22:27:18 GMT
    Prep Time: 30 Minutes Yields: 6–8 Servings Comment: The Cincinnati-Style is also served as a "Cheese Coney." The toppings are just as important as the order they are applied to the hot dog. The goalMore >>
  • The Official Assembly of a Traditional Chicago-Style Hot Dog

    The Official Assembly of a Traditional Chicago-Style Hot Dog

    Thursday, March 11 2010 5:24 PM EST2010-03-11 22:24:28 GMT
    Prep Time: 30 Minutes Yields: 6–8 Servings Comment: The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a tasteMore >>
  • Sliced Brisket Sandwiches

    Sliced Brisket Sandwiches

    Thursday, February 4 2010 6:28 PM EST2010-02-04 23:28:51 GMT
    Prep Time: 3 Days Yields: 10 Servings Comment: This recipe, courtesy of Rev. Albert Adams Jr., can be a great tailgating or game day recipe. Rev. Albert was the winner of our Super Sunday recipe contestMore >>
  • Pork and Brats Burger with Caramelized Onion Relish

    Pork and Brats Burger with Caramelized Onion Relish

    Tuesday, February 2 2010 3:33 PM EST2010-02-02 20:33:23 GMT
    Prep Time: 30 MinutesYields: 6–8 Servings Comment:Tired of the same old boring burgers? Why not try something unique like this recipe, which is my personal favorite burger. For the hunters in the family,More >>
  • Triple Deckers Fish BLT

    Triple Deckers Fish BLT

    Monday, September 14 2009 10:53 AM EDT2009-09-14 14:53:23 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: Louisiana is known for its sandwiches: po'boys, muffuletta, fish BLT's. Try using a little spicy ketchup or even Remoulade Sauce (see recipe) to enhanceMore >>
  • Pork and Brats Cheeseburger with Caramelized Onion Relish

    Pork and Brats Cheeseburger with Caramelized Onion Relish

    Tuesday, June 23 2009 5:40 PM EDT2009-06-23 21:40:55 GMT
    Prep Time: 30 Minutes Yields: 6-8 Servings Comment: Tired of the same old boring burgers? On this 4th of July, how about throwing a curve ball toward the pit with this unique pork and brats cheeseburgerMore >>
  • Turkey and Oyster Poulette Roosevelt

    Turkey and Oyster Poulette Roosevelt

    Monday, January 5 2009 1:15 PM EST2009-01-05 18:15:29 GMT
    Prep Time: 45 Minutes Yields: 8-10 Servings Comment: The term "poulette" was used when referring to an open-faced sandwich smothered in a mixture of white sauce and leftover baked turkey or chicken.More >>
  • Brie and Roast Beef Panini

    Brie and Roast Beef Panini

    Friday, July 18 2008 10:37 AM EDT2008-07-18 14:37:08 GMT
    Prep Time: 4 Hours Yields: 6-8 Servings Comment: Highly seasoned, peppery beef or pork roasts are a hallmark of Louisiana cuisine. This excellent recipe uses fresh cayenne and jalapeño peppers to giveMore >>
  • Smoky Focaccia Club with Chipotle Aioli Sauce from Patrick Riley

    Smoky Focaccia Club with Chipotle Aioli Sauce from Patrick Riley

    Tuesday, July 8 2008 4:52 PM EDT2008-07-08 20:52:05 GMT
    Prep Time: 30 Minutes Yields: 4 Servings Comment: Patrick Riley, from Baton Rouge, Louisiana, submitted this recipe for Stirrin' It Up: Kids Edition. He believes that the sauce plays an important roleMore >>
  • Artichoke and Oyster Boulets

    Artichoke and Oyster Boulets

    Thursday, May 29 2008 6:18 PM EDT2008-05-29 22:18:25 GMT
    Prep Time: 30 minutes Yield: 2 dozen Comment: This is a twist on a classic New Orleans recipe. Onion, celery or bellpepper is not usually used in artichoke boulets. This recipe also adds the surprisingMore >>
  • The Perfect Burger

    The Perfect Burger

    Wednesday, May 14 2008 9:52 AM EDT2008-05-14 13:52:12 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: 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 throughMore >>
  • Bratwurst with Beer and Mustard

    Bratwurst with Beer and Mustard

    Tuesday, January 29 2008 3:27 PM EST2008-01-29 20:27:15 GMT
    Prep Time: 1 Hour Yields: 8 Servings Comment: A cold beer and a great football game are the only accompaniments necessary to this dish. Try it out for your next Super Bowl party, and I guarantee itMore >>
  • Robert Dugas' Super-Stuffed Hot Dogs

    Robert Dugas' Super-Stuffed Hot Dogs

    Thursday, January 3 2008 5:21 PM EST2008-01-03 22:21:03 GMT
    Prep Time: 30 Minutes Yields: 8 Servings Comment: Hot dogs are one of the most popular foods for sporting events; in fact, Americans eat more than 20 billion hot dogs annually. One of my favorite thingsMore >>
  • Chef Folse's Feta Meatball Poboy

    Chef Folse's Feta Meatball Poboy

    Thursday, August 30 2007 1:04 PM EDT2007-08-30 17:04:41 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: There are many different claims to the origin of the po'boy, but the most commonly accepted belief is that it was created in New Orleans by Benny and ClovisMore >>
  • Chef Folse's Spicy Catfish Po'boy with Cajun Coleslaw

    Chef Folse's Spicy Catfish Po'boy with Cajun Coleslaw

    Thursday, August 2 2007 4:01 PM EDT2007-08-02 20:01:58 GMT
    Prep Time: 2 and 1/2 Hours Yields: 6 Servings Comment: The Blue Channel catfish of Louisiana is not only a favorite of the Cajuns and Creoles, but it is also revered as the best fish in the South. CatfishMore >>
  • Chef Folse's Crawfish Burgers

    Chef Folse's Crawfish Burgers

    Wednesday, April 11 2007 10:15 AM EDT2007-04-11 14:15:36 GMT
    Prep Time: 30 Minutes Yields 10-12 Servings Comment: Like many people you may be looking for a great way to serve up the crawfish tails leftover from your Easter crawfish boil. This recipe is so goodMore >>
  • Chef John Folse's Tailgater's Cochon De Lait Poboys

    Chef John Folse's Tailgater's Cochon De Lait Poboys

    Tuesday, September 5 2006 6:15 PM EDT2006-09-05 22:15:41 GMT
    Prep Time: 5 Hours Yields: 6-8 Servings Comment: Tender, spicy and tomatoey, this delicious pork roast can be prepped before game day, then all you need is fresh poboy bread to score a touchdown. CookMore >>
  • Chef John Folse's Catfish Boulettes

    Chef John Folse's Catfish Boulettes

    Tuesday, June 20 2006 6:22 PM EDT2006-06-20 22:22:08 GMT
    Prep Time: 1 1/2 Hours Yields: 8-10 Servings Comment: Boulettes are normally thought of as ball-shaped portions of ground meat or seafood. Although they are most often cooked in a stew or gravy, forMore >>
  • The Peacemaker: Ultimate Oyster Po'boy by Chef John Folse

    The Peacemaker: Ultimate Oyster Po'boy by Chef John Folse

    Thursday, February 23 2006 5:28 PM EST2006-02-23 22:28:47 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: This unique po’boy combines delicious deep-fried oysters with crusty French bread and spicy rémoulade slaw. Many Louisianians feel that the oyster More >>
  • Chef John Folse's Muffaletta

    Chef John Folse's Muffaletta

    Thursday, October 13 2005 5:28 PM EDT2005-10-13 21:28:15 GMT
    Prep Time: 1 Hour Yields: 4 Servings Comment: The Muffuletta is an Italian sandwich created in the late 1800’s. The sandwich originated when Italian merchants working in the markets of New OrleansMore >>
  • Chef John Folse's "I Know What It Means To Miss New Orleans" BBQ Shrimp PoBoys

    Chef John Folse's "I Know What It Means To Miss New Orleans" BBQ Shrimp PoBoys

    Thursday, September 15 2005 4:45 PM EDT2005-09-15 20:45:37 GMT
    “I Know What it Means to Miss New Orleans” BBQ Shrimp Poboys Prep Time: 1 hour Yields: 4-6 servings Comments: As the dust and water begin to clear after Hurricane Katrina, there is no doubt thereMore >>
  • Chef John Folse's Pimento Cheese Burgers

    Chef John Folse's Pimento Cheese Burgers

    Tuesday, June 28 2005 5:50 PM EDT2005-06-28 21:50:45 GMT
    Prep Time: 30 Minutes Yields: 4 Servings Comment: This recipe is courtesy of John T. Edge’s newest book, Hamburgers & Fries: An American Story. Edge warns readers and cooks not to upset the balanceMore >>
  • Chef John Folse's Tailgaters Creole Boulette Po-Boy

    Chef John Folse's Tailgaters Creole Boulette Po-Boy

    Tuesday, September 21 2004 6:50 PM EDT2004-09-21 22:50:22 GMT
    Prep Time: 1 1/2 hours Yields: 4 servings Ingredients 1 lb ground chuck 1 lb ground pork 1/4 cup olive oil 1/2 cup diced onion 1/2 cup diced celery 1/4 cup sliced green onion 1/4 cup diced greenMore >>
  • Chef John Folse's 4th of July Muffuletta Panini

    Chef John Folse's 4th of July Muffuletta Panini

    Thursday, July 1 2004 5:44 PM EDT2004-07-01 21:44:24 GMT
    Makes: 4 sandwiches Prep time: 30 minutes Ingredients: Softened butter 8 large slices rustic or sourdough bread 16 thin slices (6 ounces) Provolone or Mozzarella cheese 1/2 cup olive salad,More >>
  • Chef John Folse's Petit Marché Veggie Panini

    Chef John Folse's Petit Marché Veggie Panini

    Thursday, July 17 2003 5:30 PM EDT2003-07-17 21:30:05 GMT
    Petit Marché Veggie Panini Prep Time: 1 Hour Serves: 4 Comment: On July 19, 2003, Petit Marché will open at Baton Rouge’s Main Street Market. Chef John Folse will offer ice cream, cheese, soups, saladsMore >>
  • Chef John Folse's All-Time Favorite Sandwich

    Chef John Folse's All-Time Favorite Sandwich

    Tuesday, June 17 2003 5:30 PM EDT2003-06-17 21:30:40 GMT
    Chef John Folse's All-Time Favorite Sandwich PREP TIME: 5 Minutes MAKES: 1 masterpiece COMMENT: I remember vividly standing on a cypress, ladder-back chair strategically positioned between Mamere More >>
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