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.
The gregarious star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes.
Kevin Belton’s New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton’s exciting flavors and engaging writing alongside Eugenia Uhl’s mouthwatering photographs make this new cookbook a must-have.
A nationally and internationally recognized chef and educator as well as the star of PBS/WYES’s New Orleans Cooking with Kevin Belton, and now Kevin Belton’s New Orleans Kitchen, Chef Kevin is known for his expertise in creating New Orleans cuisine as well sharing the culture and culinary heritage of the greatest city in the world.
This video collection of dishes features series highlights and favorites of Chef Belton, including Coffee Marinated Beef Roast with Red Eye Gravy, Fried Chicken with Honey and Lemon, White Beams with Shrimp, Vietnamese Wonton Soup with Shrimp and Pork Wontons, Duck and Andouille Gumbo with Potato Salad, Pecan Crusted Baked Chicken, and Banana Pudding with Sweet Coffee Glaze.
Produced and recorded in the studios of WYES-TV.