CHEF JOHN BESH’S NEW ORLEANS
26-PART SERIES – EPISODE DESCRIPTIONS

101

Jalapeño Cheese Grits, Slow-Cooked Grillades, and Brendan's Bread Pudding

102

Buttermilk Fried Quail with Honey, Grandmother’s Rabbit, and Bourbon Pecan Pie

103

Biscuits, Oeufs au Plat and Green Onion Shrimp Gravy, and Ambrosia

104

Warm Crawfish and Artichoke Salad, Ragout of Crawfish over Fresh Pasta, and Crawfish Pies

105

Fried Oyster Salad, Beignets, and Red Beans and Rice

106

Crawfish Etouffee, Citrus Pot du Crème, and Lavender Madeleines

107

Pasta Milanese, Mudrica, and Stuffed Artichokes

108

Slow-Cooked Baby Goat and Cauliflower and Crawfish Soup

109

Creole Matzos Ball Soup, Passover Artichokes, and Blood Orange Creme Brulee

110

Shrimp and Chicken Jambalaya, Jen's Wild Berry Cream Pie, and Blueberry Sorbet

111

Shrimp Creole, Stuffed Shrimp, and Soft Shell Shrimp with Sweet Chile Sauce

112

Black Eyed Peas, Smothered Cabbage, Beef Brisket with Horseradish, and Cornbread

113

Chilled Tomato Soup with Tapenade, Trout Amandine, and Buttermilk Panna Cotta

114

Chop Salad, Redfish Courtbouillon, and Strawberry Sorbet

115

Fried Tomatoes and Aioli and Crab and Shrimp Stuffed Flounder

116

Gnocchi with Crab and Truffle and Char-grilled Redfish with Corn and Ginger Salad

117

Stuffed Crab Shells, Breaded Red Snapper with Shrimp, Fennel and Oranges, and Hollandaise Sauce

118

White Squash and Shrimp Soup and Pan Roast Lemonfish with Ginger-pea Risotto

119

Grilled Oysters with Garlic Butter, Busters and Grits, and Pain Perdue and Peach Jam

120

Grilled Watermelon, Tomato and Goat Cheese Salad, Caldo, and Melon with Muscat Wine and Wild Berries

121

Crab Maison, Chicken and Dumplings, and Peach Upside-Down Cake

122

Quail Gumbo and Dewberry Streusel Pie

123

Heirloom Tomatoes, Cheese and Ham Salad, Five-Minute Cherry Tomato Sauce, and Crab Stuffed Tomatoes

124

Oyster Stew, Jaeqerschnitzel, and Pear Tart

125

Oyster Dressing, Cornbread and Crawfish Dressing, and Shrimp and Mirliton Dressing

126

Oyster Dressing, Cornbread Crawfish Dressing and Shrimp and Mirliton Dressing


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