On this episode of Moveable Feast with Fine Cooking, host Pete Evans explores the land of Tennessee Williams, as we throw a New Orleans fête at the mansion that inspired the playwright to pen Suddenly, Last Summer. Cooking for this feast are two of New Orleans’ culinary ambassadors: Brian Landry, a Louisiana seafood connoisseur and executive chef at Borgne, and John Folse, whose specialty in Cajun cooking and reproducing the vast variety of regional Louisiana favorites has made him world famous. On the way, we source some gorgeous okra from Covey Rise Farms and smoke some iconic NOLA andouille sausage, then gather at a gracious Garden District home to enjoy a feast that’s ripe with local flavor—Mardi Gras Indian Fire Water cocktail, grilled okra, trout en papillote, “Death by Gumbo,” and a crème brûlée for dessert that’s based on the classic café brûlot. New Orleans knows how to throw a party.
Chefs & Artisans from this Episode
Cooking fish en papillote—in parchment paper packets—yields moist, tender results with little fuss. The key is a folded seal on the paper packet so the steam can't escape while cooking.…
The secret to cooking chicken livers, or any liver, is to avoid overcooking which will make them tough. You want the livers to be pink on the inside.
Gumbo begins with making a roux, a combination of oil and flour which thickens, colors, and flavors the dish. Chef Folse likes to strain his gumbo before serving it, but…
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…