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This section contains a vast collection of Chef Folse's favorite, famous and most requested recipes. It also includes all recipes from past cooking shows, cookbooks and personal recipes handed down through generations. Take a look around; you're sure to find one you'll love!
Wednesday & Thursday, October 9 & 10: Click here for recipes. Wednesday & Thursday, October 16 & 17: Click here for recipes. Wednesday & Thursday, October 23 & 24: Click here for recipes. Wednesday & Thursday, October 30 & 31: Click here for recipes. Wednesday & Thursday, November 13 & 14: Click here for recipes. Inside Nicholls State ...
- Overview
- Chef John's Queso Dip
- Pork Agrodolce
- Creamy Cashew Chicken Curry
- Laotian Grilled Chicken (Ping Ga
- Mississippi Beef Short Ribs
- Pineapple Pulled Pork Al Pastor
- Southern-Style Baked Banana Pudding
- Sausage-Mushroom Chicken
- Baked Philly Cheesesteak Sliders
Well, it's been another year of delicious new recipes from Chef John! With hundreds of top-rated Chef John Recipes to choose from, we wanted to call out some of his most recent hits. These recipes were among the most viewed of 2019. They're the best of the new, you might say. Let's count 'em down, while we look forward to enjoying a bunch more deli...
Photo by Chef John. Chef John
"I used to make something very similar to this 'chili con queso' dip at the Mexican restaurant I worked at in college," says Chef John. "The saucy texture is the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, you get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left."
"Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder," says Chef John. "I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer. This soul-war...
Photo by Chef John. Chef John
"Mooove over, real cream -- this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior," says Chef John. "In fact, cashew cream actually thickens up faster. You won't need anything too difficult to find, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!"
Photo by Chef John. Chef John
"This particular ping gai (Laotian for 'grilled chicken') recipe seems to have originated from the Queen Mother Cafe in Toronto, so some North-Americanization may have occurred," says Chef John. "But rest assured, this is at least twice as good as your average grilled chicken, North American or otherwise. Generous amounts of freshly ground pepper and chopped cilantro are the main players in the marinade, while a sweet, garlicky dipping sauce is the perfect accompaniment."
Photo by Chef John. Chef John
"Recently the internet went wild for a delicious Mississippi pot roast wherein beef is braised in a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing," says Chef John. "Guessing that the MSG from the latter two ingredients explained all the rage, I decided to mimic the flavors using from-scratch seasonings and boneless short ribs. It came out really well, especially when served over mashed potatoes with a garnish of parsley."
Photo by Chef John. Chef John
"There's nothing like a juicy pulled pork sandwich, especially one inspired by a famous taco," says Chef John. "Maybe it's the brine, or that I'm just easily satisfied, but it's been my experience that if you simply season aggressively and cook the meat over smoky coals up to a certain temp, you'll be rewarded with tender, moist, and very flavorful meat. Slather it with the grilled pineapple salsa for the full 'al pastor' experience."
Photo by Chef John. Chef John
"If you like banana cream pie, you'll absolutely love baked banana pudding," says Chef John. "Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic."
"Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce," says Chef John. "Introduce this ultra-forgiving technique to any friend who's intimidated by cooking to prove just how easy it is ...
Photo by Chef John. Chef John
"A proper Philly cheesesteak is hard to make at home, as you need a professional meat slicer and a very hot flat top grill. But with this baked slider method, your average home cook can achieve something very close to the original," says Chef John. "Plus, the small rolls make me feel like a big man. Speaking of feeling like a giant, football season is upon us, and I can't think of a better sandwich to make for your buddies coming over to watch the game! Garnish with chives."
Apr 30, 2018 - Explore DeLaine White's board "John Folse" on Pinterest. See more ideas about food, recipes, chef john folse.
Aug 19, 2012 · Discover the insights of Chef John Folse, renowned authority on Cajun and Creole cuisine, in this exclusive interview.
In a large mixing bowl, combine lite mayonnaise, kick ketchup, horseradish, basil, tarragon, lemon thyme leaves and granulated garlic. Season with hot sauce and whisk well. Fold in shrimp, coat with dressing and refrigerate. When ready to serve, wash lettuce and tear into bite-size salad pieces.
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LEMONY CHICKEN AND ASPARAGUS SALTIMBOCCA. January 30, 2014. FOUR-BEAN, HAM HOCK AND ANDOUILLE GUMBO. January 23, 2014. CREOLE POT OF PORK. January 21, 2014. SHRIMP FRIED RICE. January 16, 2014. RIGATONI WITH ITALIAN SAUSAGE AND ROASTED TOMATO SAUCE.
