Story Summary

Food Monday

Food Monday

Story Timeline
Previous Next
This story has 9 updates

NEW ORLEANS (WGNO) - We asked some of the top chefs in New Orleans what they would do to make shrimp special.

Hear from Juan Carlos Gonzalez of SoBou, Frank Brigtsen of Brigtsen’s, Matt Murphy of Irish House, and Duke Locicero of Cafe Giovanni.

NEW ORLEANS (WGNO) – Monday marked the “unofficial” start of summer, and that means, its grilling season!

But what do you do when you want a great hot dog… And don’t have a grill? You head over to Dat Dog, of course.

Our big man Zurk takes us to the Freret Steet location to show you dogs you can devour!

Learn more about Dat Dog HERE

Related:

NEW ORLEAN (WGNO) - Café Reconcile is so much more than a restaurant, it’s a beacon of hope for some in Central City, and a place of vision.

CEO, Glen Armantrout, says “The vision was to start eliminating the blight, and poverty, and prejudice in this, in this Central City area, so if you walked the streets 15 years ago and you walk them now, it’s a different time.”

The work of turning around young people is what the mission continues to be.

Kelder Summers-Jones, Director of Development explains, “The actual program is 12 weeks. They’ll start out 3 weeks of life skills, then they’ll go in the actual front-of-the-house and back-of-the-house training, and that’s about 6 weeks, and then they’ll go into an internship which is another 3 weeks.”

But if you haven’t been in a while, the expansion of Café Reconcile is amazing.

“So it’s a 5 story building and through the renovations we went from 2,400 square feet to 17,000 square ft.,” Armantrout says. “We acquired the property next door to us which enabled us to expand revenue generating space, as well as the program space.

“We’re not a restaurant with a program. We’re a program that has a restaurant.”

Learn more about Café Reconcile HERE

 

NEW ORLEANS (WGNO) - There is one weekend in New Orleans that many people circle on the calendar and wouldn’t miss, and it’s all about the food!

Greek Fest is this weekend!

And while most of us just point to the pastries we want, our video journalist Alyson Titkemeyer spells out exactly what you need to say!

NEW ORLEANS (WGNO) – We’ve reached the last stop in our Snoball tour! And it’s the most famous one of all — Hansen’s Sno-Bliz at 4801 Tchoupitoulas St.

Related:

NEW ORLEANS (WGNO) - When Johnny Sansone isn’t playing the blues on a world tour, he likes to cook. He even has his own herb garden that he puts to use during his time at home.

One of his favorite recipes is for white beans and cabbage. It is a delicious meal that will warm your heart and feed your soul. Try it at home with the recipe below:

Jumpin’ Johnny’s White Bean and Cabbage Power Pot

 

  • 1 pound white beans
  • 1 ½ sweet onions, chopped
  • 2 tbsp. olive oil
  • Salt and pepper to taste
  • 1 head garlic, chopped
  • 1 quart chicken stock
  • 1 bay leaf
  • Garlic Powder
  • Cajun seasoning
  • ½ head green cabbage, chopped
  • Grated pecorino or Parmesan cheese
  • Crusty bread for serving

 

Soak the beans in water for at least 6 hours. Heat in a medium-large cast-iron skillet or Ditch oven over low heat. Add the onions and oil. Season with salt and pepper. Caramelize the onions slowly. Add a splash of wine if necessary then add garlic and sauté until garlic is fragrant. Add the drained beans and enough chicken stock to cover. Add the bay leaf, garlic powder, Cajun seasoning, salt and pepper. Simmer for a few hours and until the beans are tender. Add the cabbage and simmer. Remove the bay leaf. Season to taste. Add cheese and crusty bread, serve.

NEW ORLEANS (WGNO) -  We asked four great New Orleans chefs to tell us how to make a better Po-Boy.

Hear from Juan Carlos Gonzalez of SoBou, Frank Brigtsen of Brigtsen’s, Matt Murphy of Irish House, and Duke Locicero of Cafe Giovanni.

 

Trumpeter Charlie Miller makes a fruit sauce as sweet as his music. The recipe is part of WWOZ’s cookbook “That Sounds Good!”

“I’ve had it for a long, long time. I can’t remember but I think I thought it up myself, I hope,” says Miller. “The reason it’s so good is that there is nothing cooked here, it’s all very natural.” Watch as Charlie Miller teaches reporter Erin Nicole how to make “Jazzy Fruit Sauce,” then try it out yourself with the recipe and directions below!

Jazzy Fruit Sauce

  • 2 grapefruit
  • Dates/and or raisins
  • 2 ounces Cognac

Zest 1 tsp. of grapefruit and set aside. Juice the grapefruit. Spin the dates/raisins, zest and a little juice in a food processor until the mixture is a paste. Add remaining juice and splash of cognac. Chill the mixture. Use it as fruit dip or pour over fruit salad. Enjoy!

 

NEW ORLEANS (WGNO) - How can you make your next bowl of gumbo better? Let these top New Orleans chefs give you a few ideas in our Chef’s Special.

Chef in this episode:

Duke Locicero - Cafe Giovanni

Matt Murphy - Irish House

Juan Carlos Gonzalez - SoBou

Frank Brigtsen - Brigtsen’s

Advertisement