Kevin Belton, a teacher of the fundamentals of Louisiana cooking for over twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton.
This 60-minute DVD contains a few favorite recipes from Chef Kevin Belton’s first public television series “New Orleans Cooking with Kevin Belton”. All of these recipes are contained in the Big Flavors of New Orleans cookbook.
Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits.
Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!
Cooking instruction is second nature for Chef Kevin Belton who has spent the last 20 years teaching the foundation of Louisiana cooking to appreciative audiences at the New Orleans School of Cooking. This video collection from New Orleans Cooking features some of the Crescent City’s classic dishes, plus personal favorites of Chef Belton, including Seafood Gumbo, Jambalaya, Shrimp Creole, Smothered Greens and Louisiana Cornbread, Spaghetti Bordelaise, Sweet Potato Pecan Casserole, Smothered Creole Pork Roast and Bread Pudding with Whiskey Sauce.
Recorded in the studios of WYES-TV.