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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!
Aug 19, 2012 · Discover the insights of Chef John Folse, renowned authority on Cajun and Creole cuisine, in this exclusive interview.
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. January 14, 2014. GUILT-FREE CHICKEN, CRAB AND OKRA GUMBO.
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.
Mar 6, 2024 · The trained chef was taught about the region's Cajun and Creole cuisine, while Folse learned classic culinary recipes and techniques. Everyone who dined in the hotel benefited from their collaboration, including Folse's future investor, a banker named Ruth Newcomer.
Chef John Folse describes this dessert as a cold Café Brûlot, the classic New Orleans drink made with coffee, brandy, citrus peel, and spices that's served flambé style. By far the easiest method of caramelizing sugar on a crème brûlée is with a propane blowtorch.
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Jan 10, 2023 · Chef John Folse has produced eight cookbooks in his Cajun and Creole series. He hosts his own television cooking show, broadcast on public television stations, and his syndicated radio show Stirrin’ It Up! can be heard nationwide.
