Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, December 11, 2017
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  • 113 BIKINI MARTINI COCKTAIL RECIPE
  • 113 CRABMEAT AND SHRIMP-STUFFED MIRLITON
  • 113 SHRIMP FILÉ GUMBO
  • 113 RIVER SHRIMP AND POTATO STEW
  • 113 DRIED SHRIMP STEW
  • 113 MIRLITON AND SHRIMP CASSEROLE
  • 113 SHRIMP VIALA
  • 113 BARBECUED SHRIMP TANGIPAHOA
  • 113 BOILED RIVER SHRIMP
  • 112 OYSTER SHOOTERS
  • 112 OYSTER SPAGHETTI
  • 112 OYSTERS ROCKEFELLER
  • 112 FIRE-ROASTED OYSTERS
  • 112 OYSTERS ROCKEFELLER SOUP
  • 111 CREOLE TURTLE SOUP
  • 111 ALLIGATOR
  • 111 TURTLE SAUCE PIQUANTE
  • 111 TURTLE STROGANOFF
  • 111 OLD-FASHIONED SEA FOAM CANDY
  • 110 SALTY DOG
  • 110 GRAVLAX
  • 110 COUSHATTA GARFISH STEW
  • 110 GARFISH TASSO
  • 109 HAIR OF THE DOG
  • 109 CAJUN COFFEE
  • 109 GRILLED AMBERJACK
  • 109 NUOC CHAM
  • 109 ROMESCO SAUCE
  • 109 SAUCE ROUILLE
  • 109 HOT-SMOKED FISH
  • 109 PAN-ROASTED GROUPER
  • 109 LEMON-HERB VINAIGRETTE
  • 108 HURRICANE
  • 108 SAUTÉED SPECKLED TROUT
  • 108 DRIED SHRIMP-ENCRUSTED RED SNAPPER
  • 108 RIVER SHRIMP AND POTATO STEW
  • 108 OPEN-HEARTH GRILLED FISH
  • 108 TROUT AMANDINE BANCROFT
  • 108 ACHILLES’ GREEK FISH SALAD
  • 107 TIDAL WAVE
  • 107 CIOPPINO
  • 107 TONNO SOTT’OLIO
  • 107 NATHANIEL BURTON’S STUFFED FLOUNDER
  • 107 CANE-SEARED TUNA STEAK MACALUSO
  • 106 BAYOU BLOODY MARY
  • 106 COWAN OR TURTLE SOUP
  • 106 BULGARIAN-STYLE RICE
  • 106 FRICASSÉE OF GASPERGOU CREOLE STYLE
  • 106 BOULETTES DE POISSON
  • 106 BAKED SHEEPSHEAD
  • 105 DOCK ROCKER
  • 105 HERBED BAKED LARGE -MOUTH BASS
  • 105 SKILLET PEACH COBBLER
  • 105 LAKE BRUIN CRAPPIE BURGERS
  • 105 DON’S PANCAKE BATTERED BASS
  • 104 BARRACUDA
  • 104 FRIED COLLAR-BONE CATFISH
  • 104 CATFISH AND SHRIMP OVER GRITS
  • 104 ZEKE BABIN’S BLACK POT COURTBOUILLON
  • 104 TERRINE OF SMOKED CATFISH
  • 103 CARIBBEAN SUNSET
  • 103 RED SNAPPER MARDI GRAS
  • 103 REDFISH RYAN
  • 103 CREOLE BOUILLABAISSE
  • 103 FISH SOFT TACOS
  • 102 DARK AND STORMY
  • 102 TRIPLE-DECKER FISH BLT
  • 102 STEAMED WHOLE TILAPIA
  • 102 STORMY NIGHT FISH SOUP
  • 101 HAVANA COOLER
  • 101 FRIED SOFT-SHELL CRABS
  • 101 FRENCH-FRIED FROG LEGS
  • 101 CHEF JOHN FOLSE’S ULTIMATE CRAB CAKES
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