Meat

  Beer-Braised Barbecued Chicken

This recipe works best with thighs and drumsticks.

  Peach-Lacquered Chicken Wings

  Shrimp and Andouille Mac and Cheese

  Sautéed Breast of Duck with Caramelized Peaches

  Smashed Burgers

  ‘Oven-qued’ Country-Style Ribs

  Carpetbag Steak

Continued Coverage

  Filet of Beef Viala

  Boucherie-Day Braised Pork Chops

  Rabbit and Smoked Pork Sausage Sauce Piquante

  Spanish-Style Grillades and Gravy

  Crockpot Pepper-Laced Pork Roast

  Smothered Pork with Turnips

  Chicken Parmigiano

Many of Louisiana’s most famous dishes can be attributed to the Italian kitchen.

  Veal Piccata

This is a simple, Italian dish that can be found in most of your favorite Italian restaurants.

  Spicy Brats-Stuffed Pork Loin on Smothered Cabbage

Chef Folse was inspired to create this dish after meeting a German-born butcher named Lothar Erbe.

  Mamère Folse’s Turkey and Andouille Fricassée

One of the very best fricassées (or stews) I ever had was made by Mamère Folse, in an old cast iron pot.

  Roasted Wild or Domestic Turkey with Corn Bread and Crawfish Stuffing

  Jollof Rice of Nigeria

  Gator Boulettes in Spicy Creole Sauce

  Chick-on-a-Stick with Sweet n’ Spicy Orange Marinade

  Southwest Venison Fajitas with Papaya-Avocado Salsa

  The Official Assembly of a Traditional Chicago-Style Hot Dog

  ‘Guaranteed to be Tender’ Baby Back Ribs with Blackberry Barbecue Sauce

Most grilling experts will prepare barbecued ribs using the long and slow method, cooking them over indirect heat 3–4 hours.

  Chicken and Creole Tomato Pomodori

While Italian tomato sauces are traditionally made with Roma tomatoes, here in south Louisiana, the Creole tomato is a delicious alternative.

  Crockpot Pulled Pork Sandwich

This is a simple dish to prepare because it cooks itself. Slow-cooking the pork shoulder will cause the meat to soften and fall apart.

  Grilled Flank Steak Senegal

This age-old dish from Nigeria, Africa is often called “fiery stick.” However, here in Louisiana, it is more commonly called “Grilled Flank Steak Strips.”

  Steak Burgers au Poivre

This burger is topped with an unique pepper sauce and fried onions, so you cannot get much better than that.

  Baked Garlic Chicken

One of the largest settlements in the city of New Orleans is Little Italy. The Italians operated the produce and truck farming industries in Louisiana. Often, garlic chicken was sold at the market by these farmers.

  Crawfish-Stuffed Rack of Lamb

By stuffing the loin of lamb with Louisiana seafood, we give this earthy flavored meat a new dimension.

  Stuffed Quail Bottolfs

My favorite dishes came from the old Bottolfs Manor in Hammond. I fully expect you to enjoy it as well.

  Irish Eyes Chicken Pot Pie

This recipe incorporates their love of meat pies with the cathead biscuits of the south.

  Chip Veillon’s Teal Duck

From the moment I tasted this teal recipe, I knew I had to have it, but I had to wait until hunting season was over for my friend Chip Veillon of White Castle, La. to write it out for me.

  Braised Pork Shanks with White Beans and Winter Vegetables

Pork shanks are great for braising. They can be found in the meat department of most stores year round.

  Smothered Seven Steaks

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.

  Pork Schnitzel

Originally, this recipe was from Chef Gunter Preuss of Broussard's Restaurant in New Orleans, who used veal.

  Grilled Tenderloin of Venison in Tea Brine

During hunting season, this is a great way to prepare deer at the camp. Although if you have some in the freezer, it is good any time of year, too. If preferred, pork loin can be used in place of venison.

  Smothered Chicken with Butter Beans

Ah comfort food… ain’t it grand? It’s even better when it doesn’t make you “grander.”

  Slow-cooked Korean-style beef short ribs

Slow cooking allows the cook to prepare the ingredients, place them into a cooker and leave the meal to cook itself for up to 8 hours

  Texas-Style Barbecued Brisket

This is a simple yet delicious recipe that holds the magical combination of smoke, heat, and time that guarantees a juicy, smoky, meaty perfection!

  Overnight Pork Roast

Well-seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast’s buttery texture is the unusual preparation method.

  Mallard Duck Ham over Rice Dressing

Mallard ducks are prevalent in the marshy regions of Louisiana, and they are the most abundant ducks in the Mississippi Valley. These ducks like fresh water, although they rarely dip beneath the surface except to avoid danger.

  Grilled Loin of Pork with Persimmon Glaze

Grilling is a great way to infuse smoky flavor into pork tenderloin.

  Beer-Braised Hot Dogs with Sweetened Sauerkraut

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 enhance this dish.

  Alligator Parmesan DiSalvo

Guy DiSalvo, from Latrobe, Pennsylvania, is an exceptional Italian chef. His marinara is a great example of simplicity and seasoning done just right to create an amazingly tasty dish. In fact, it is the perfect topping for veal or eggplant parmesan. Here is my version, which utilizes alligator.

  Duo of Sausages Smothered in Apples

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 central Louisiana, is flavored with apples and cider.

  Chicken Paella

Paella significantly influenced Louisiana cooking. Not only was the dish the forefather of jambalaya, but it was also a hearty meal that kept many Cajun and Creole families alive during hard times.

  Braised Doves Evangeline

In Bayou Country, dove season meant not only good sport shooting, but also wonderful game birds for the table.

  Alligator Sauce Piquante

This recipe proves the point that in Cajun Country anything can go into a sauce piquante. In this spicy sauce, it is recommended that you use alligator tail meat due to its texture and light to white color.

  Oven-Cooked Barbecued Beef Brisket

Preparing a brisket can be overwhelming for some home cooks. Barbecuing or smoking brisket can be time-consuming and tedious. This oven-cooked barbecued beef brisket is ideal for overnight preparation.

  Pan-Fried Pork Chops with Apple Cider and Diced Apples

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.

  The Ultimate Sweet and Smoky Barbeque Sliders

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.

  Silver Slick and Oh So Sweet Rum-Glazed Ribs

Absolutely nothing can make the ribs more triumphant than a sweet rum glaze to bring out the excitement from the crowd. Just talking about the recipe for this sauce can bring your crowd into a huddle!

  Grilled Creole Wild Boar Tenderloin

Tenderloin is the most tender of all game meat.

  Teal and Andouille Gumbo

Many times hunters will contribute teal ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

  Pork Chop and Potato Gratin

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

  Duck and Andouille Gumbo

Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles, La., will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

Chef Folse’s Lamb Chops with Mint Salsa Verde

Air date: December 10, 2015. (Source: Chef John Folse)

Tortilla-Wrapped Spicy Adobo Pork Roast

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 marinate

Clare’s Baked Chicken Liver Paté by Chef Folse

Prep Time: 2 Hours Yields: 25-30 Appetizer Portions Comment: Borrowed from a favorite cousin, this rich, flavorful and inexpensive spread is simple to make and is perfect for holiday or family gatherings.