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Cooking with Chef Nino


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NEW ORLEANS (WGNO)–Chef Nino’s back with another delicious recipe.  Today he shows off his take on a classic fish dish.



2 Mahi Mahi filets (1/2 inch thick)
Kosher salt and cracked black pepper
2 tablespoons first cold pressed olive oil
½  purple onion cut to thin slivers
½ pound of grape tomatoes cut in two
¼ teaspoon red pepper flakes
2 mangos peeled, seeded, and cut to thin wedges
1 cup blackberries cut in ½
1 jalapeno cut to very small dice size
4 cloves fresh garlic sliced thinly
Juice of 1 lime
4 tablespoons fresh cut cilantro
4 tablespoons slivered almonds


Place the Mahi Mahi filets and sprinkled kosher salt and cracked black pepper on both sides.
In a mixing bowl, combine all other ingredients.

In a baking pan place half of that tropical island mixture on the bottom, place Mahi Mahi filets on top of that bed, then cover the fish with the rest of that mixture. Sprinkle more salt and pepper on top.  Bake uncovered for 45 minutes at 325 degrees, or until desired texture is achieved.

1 Quart Heavy Cream

2 (8oz.) Cream Cheese

1 cup powdered sugar divided in two parts

2 (12oz.) bags vanilla wafers

1 bottle Cask&Cream Original Liqueur

1 qt. Chocolate milk

1 bag Ghirardelli powdered coco

1 Ghirardelli chocolate bar shaved

1 sprig fresh mint

1 9X12 pan

Hand or Stand Mixer


In a medium mixing bowl pour Heavy Cream and beat with blender until solid, on high for about 4 minutes. Place ½ cup powdered  sugar and ¼ cup Liqueur into frothed cream and beat another 2 minutes until all is blended. Set aside. In another mixing bowl place both cream cheeses and beat until creamy, add ½ cup powdered sugar and ¼ cup Liqueur and blend until all is incorporated. Now blend together the contents of both bowls  and beat together for about  two minutes until all is incorporated. In another mixing bowl pour chocolate milk and quickly place 1 bag vanilla wafers and swirl around in milk and quickly remove and place them in bottom of pan, making sure they dont dissolve in milk.  Spoon ½ of whipped mixture over top of soaked vanilla wafers. Sprinkle evenly coco over top. Now place other bag of vanilla wafers into milk and swirl  and quickly remove and place on top of whipped mixture in pan. Now place remainder of mixture over the vanilla wafers.  Sprinkle with coco evenly over top of Cheater Mi Su. Shave chocolate and  sprinkle evenly over top. Plate with sprig of mint.


1 Stalk of Sugar Cane about 1 foot

6 large prawns

First cold pressed olive oil

1 teaspoon crushed red pepper flakes

1 teaspoon sea salt

½ teaspoon cracked black pepper

2 tablespoons parsley finely cut

1 tablespoon fresh minced garlic

½ lemon juiced


With a sharp knife, carefully split bottom of shrimp from head to tail and remove innards. In a mixing bowl place all ingredients except the sugar cane and mix together. Place cleaned prawns into mixture and let marinate for a couple of hours. Remove peelings from sugar cane and cut skewers from the inside of stalk.  Use sugar cane skewers and skew prawns onto the skewers. Grill on medium high heat for 4 minutes on each side, Bake 425 for 20 minutes  or pan sear  on each side for 5 minutes.




1 28 ounce can San Marzano D.O.P. certified  Imported Italian Tomatoes

4 fresh garlic cloves freshly peeled and chopped finely

4 tablespoons First Cold pressed Olive Oil

8 basil leaves rough cut

½ tsp. kosher or sea salt


Saute garlic in oil until garlic starts to turn brown.  Add tomatoes and salt.  Bring to a boil.  Remove from heat and add basil.  Stir and serve over your favorite pasta.



··2 cups chunked, cooked chicken , leftover chicken or Turkey

..1 teaspoon Chef Nino’s Adrenaline Seasoning

··1/2 cup celery

··1/4 cup green pepper

··1/4 onion

··1/2 cucumber

··1 small diced apple (with peel)

··1/2 cup grapes

··1/4 cup olive oil  mayonnaise

··1/2 cup chopped, toasted walnuts


··Use leftover cooked chicken or turkey , or cook

enough chicken to make 2 cups of

chopped chicken.

··Chop the celergy, green pepper and

apple. Add Adrenaline Seasoning .Peel and chop the onion and

cucumber. Cut the grapes in half.

··Put all the ingredients in a large bowl.

Stir together.

··Serve on lettuce, crackers or bread.



1 Pack Louisiana Cobbler Mix

4 tbsp. butter

1 9X9 baking dish

2/3 cup milk

16 ounce CANNED Peaches

If using fresh fruit, increase milk to ¾ cup

½ gallon Vanilla Ice Cream


Preheat oven to 375 degrees. Melt 4 tbsp. butter in a saucepan. Pour melted butter into baking dish. Combine mix with 2/3 cup of milk and stir until smooth. Pour into baking dish, then top with peaches (including syrup). Bake at 375 degrees for 40-45 minutes or until golden brown. Serve warm. Top with Best yet Vanilla Ice Cream!

5 lbs Ground Turkey

1 package Peanut’s Happy Kajun Chipotle Chili

2 small cans Tomato Sauce

1 can Stewed Tomatoes ( diced tomatoes will work also)

2 cans Canalinni Beans

2 cups Water

In a large pot brown turkey in a small amount of olive oil on high heat.

Add package of Chipotle Chili to meat and mix in well.

Add tomato sauce, tomatoes and water and blend well.

Add beans and bring to a boil, reduce heat to a simmer and cook 30 minutes.

Serve with diced onions and cheese if you wish !


  • 4 (8 ounce) packages dry corn bread mix
  • 6 cups dry bread crumbs
  • 1 pound Rouses Wild Caught Louisiana shrimp
  • 1/2  pound andoulie sausage
  • 1/2 cup butter
  • 2 cups chopped yellow onion
  • 4 cloves garlic finely chopped
  • 1/3 cup chopped green bell pepper
  • 3 cups chopped celery
  • 2/3 cup chopped fresh parsley
  • 2 tablespoons poultry seasoning
  • 1 teaspoon dried sage
  • 1 teaspoon kosher or sea salt
  • 8 cups chicken broth
  • 2 large eggs, beaten


  1. Prepare the cornbread according to package instructions. Once cornbread has cooled, crumble it into a large bowl. Stir in the bread crumbs.
  2. Preheat oven to 350 degrees.
  3. In a large pot, sauté sausage and shrimp in butter with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9×13 inch pan.
  4. Bake covered in a preheated 350 degree oven for 30 minutes
1 cup apricot preserves3 tablespoons brandy (not brandy flavoring)1 tablespoon corn starch (premixed in ¼ cup water)

1 cup orange juice

3 tablespoons dark brown sugar

2 teaspoons Dijon mustard (or Creole mustard)

1 ham of choice


  • Preheat oven to 325° F.
  • Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
  • In a sauce pan, whisk orange juice, apricot preserves, brown sugar and corn starch mixture until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy, whisk. Continue cooking over low heat 1 to 2 additional minutes.
  • Remove from heat.
  • Pour glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes



  • 6 sweet potatoes or 3 large cans 24-28 oz.
  • 1 cup white sugar
  • 1/2 cup milk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1 cup dark brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans


In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins. Preheat oven to 350 degrees. Grease or butter one 2 quart casserole dish. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the casserole dish. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes


1 LB. Rouses wild caught Louisiana Shrimp 21 count peeled and cleaned

1 Polbano pepper diced

½ yellow bell pepper diced

½ red bell pepper diced

½ medium red onion diced

2 tablespoons fresh chopped cilantro

1 teaspoon Kosher salt

1 teaspoon cracked black pepper

13.5 ounce can Coconut milk Goya or Thai Kitchen

2 limes juiced

½ teaspoon crushed red pepper

2 teaspoons fresh cut garlic

2 tablespoons Best Yet unsalted butter

1 lb. Best Yet Rotini pasta noodles cooked


In a medium sauce pan, sauté Polbano pepper, bell peppers, onion in butter until tender about 5 minutes. Add shrimp, salt, black pepper, red pepper and cook another 5 minutes stirring constantly. Add lime juice and coconut milk stirring constantly on medium-high heat. Cook until reduced by ½ and starts to thicken about 10 minutes. Serve over cooked Rotini pasta noodles