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City-Parish target illegal alcohol use Labor Day weekend
September 2, 2010
The East Baton Rouge Parish Alcoholic Beverage Control Board will be out in full force this Labor Day weekend to enforce alcohol laws. David Tetlow has more on the parish rules, regulations and consequences. more » -
La. Shrimp and Petroleum Festival
September 2, 2010
The Louisiana Shrimp and Petroleum Festival kicks off tonight in Morgan City, La. Queen Ashley Bahry and Franciso Sterling stopped by 2une In with a special invitation to the annual Labor Day weekend event. The festival will be held September 2-6, 2010 in downtown Morgan City, La. more » -
Katrina: 5 years later - PMAC after the storm
September 1, 2010
Pediatric pulmonologist Dr. David Thomas sits down with 2une In's Whitney Vann to discuss medical operations at the LSU Pete Maravich Assembly Center in the days after Hurricane Katrina. more » -
Chef of the Month - Dry Rub Brisket & Sweet Corn Casserole
September 1, 2010
Cou-yon's Cajun Bar-B-Q in Port Allen kick off Septemeber with a dish just in time for the start of football season. Dry Rub Combination of chili powder, salt, pepper, garlic powder, cumin, red pepper, and a couple of special secrets Cou-yon's Sweet Corn Casserole: 4 cups of sweet kernel corn 4 cups cream style corn 4 cups sour cream 1 1/2 cups of melted butter/margarine 2 boxes Jiffy corn bread mix 4 cups of shredded Monterrey Jack cheese Mix all ingredients in large mixing bowl. Grease a half-size catering pan and fill 2/3 of the pan with mixture. Bake uncovered... more » -
Interview with former Gov. Blanco
August 30, 2010
Hurricane Katrina devastated the Gulf Coast five years ago on August 29th, 2005. News 2's Whitney Vann sat down with former Governor Kathleen Blanco as she reflected on the storm and its aftermath five years later. more » -
Chef of the Month - Sweet Basil Seafood with Smoked Salmon
August 25, 2010
2 oz Jumbo Crab Meat 2 oz Cooked 41/50 Shrimp 1 1/2 oz Smoked Salmon 1 oz Remoulade 1 oz Lemon Vinaigrette 1 Tsp Parsley 3 large leafs Sweet Basil Julienned To taste Old Bay 2 each Taro Chips 1 1/2oz Olive Oil Salt and Pepper 1/2 oz Fine Chopped Red Onions To taste Cayenne Pepper ½ Avocados Diced ¼ of Diced Tomato To taste Tabasco ¼ of Chopped Boiled Eggs 1/2 oz Basil Oil 1/2 oz Lime Juice 1.) Toss shrimp and crab meat with remoulade, parsley, basil and old bay 2.) Julienne smoked salmon and toss with olive... more » -
Chef of the Month - Shrimp Beauregard
August 18, 2010
Pink Peppercorn Buttered Shrimp 3 dozen 10/15 or large peeled shrimp (tail on) 1 lb whole unsalted butter 1 cup shallots (minced) 4 Tbsp garlic (minced) ½ cup pink peppercorns (coarsely ground) ½ cup lemon juice (fresh squeezed) ½ cup dry sherry 4 tsp iodized salt 2 tsp ground white pepper 1) Let butter sit at room temperature until softened then place all ingredients into a mixer with the paddle attachment. Start at low speed until all ingredients are incorporated then turn speed to high and whip until butter has doubled in volume. 2) Turn off mixer, scrape the bottom... more » -
Chef of the Month - Poached Pear
August 11, 2010
Ingredients: 4 medium Pears, peeled 3 cup Red wine 1/2 cup Sugar 1 Cinnamon Stick 1 Tablespoon Brandy (optional) Place all ingredients (except brandy if used) in a small saucepan. Simmer the pears until just soft, about 15 minutes. Remove the pears with a slotted spoon. Place in a bowl and allow to cool at room temperature. Add the brandy (if used) and raise the flame to medium high. Reduce the sauce by half (about 10 minutes). Allow to cool. Pour over the pears. Cover with plastic film and refrigerate for at least 2 hours. Serve cold. Chocolate Ganache Sauce... more » -
David St. Romain concert
July 29, 2010
David St. Romain has a new album out. He sat down with Whitney Vann to discuss his new music. David St. Romain Show Cadillac Rock 'n' Country Saloon - LaPlace Friday, July 30th 10:00 p.m. more » -
Chef of the Month - Steak Danielle
July 28, 2010
8-10 oz. beef or pork fillet 2 oz Marchan di Vin 1-1/2 T Bernaise or Hollandaise sauce 1-2 oz. crabmeat 3-4 asparagus spears Cook fillet to desired taste. On a plate, place Marchan di Vin and place fillet on top. Top steak with Bernaise and crabmeat. Place cooked asparagus spears over steak like a teepee. Marchan di vin 1/4 cup butter 1/2 cup green onions 1/4 cup minced ham 1/4 cup minced garlic 2 T minced onion 1/2 cup red wine 1 cup demi-glace Salt, pepper, and cayenne to taste In a sauce pan, melt butter and add green onions,... more »
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