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Chef John Besh's New Orleans

Episode #108

Delicious dishes include slow-cooked Baby Goat and Cauliflower and Crawfish Soup. [26 minutes] TV-G Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: Chef John Besh's world-class, award-winning cuisine springs from his deep roots in the rich food culture of South Louisiana. CHEF JOHN BESH'S NEW ORLEANS pays tribute and celebrates the food he loved growing up on the bayous, refined during his years of study in the United States and Europe, and brought back to his native New Orleans, where his restaurants remain indelible parts of Louisiana's culinary scene. CHEF JOHN BESH'S NEW ORLEANS offers Big Easy classics along with contemporary dishes for a rich combination of cooking technique, food history and personal memories from the chef's childhood. Each half-hour episode draws from Chef Besh's James Beard-nominated cookbook, My New Orleans: 200 of My Favorite Recipes and Stories from My Hometown. Featured dishes include: jalapeno cheese grits, green onion shrimp gravy, fried oyster salad, crawfish etouffee, Creole matzo ball soup, blood orange creme brulee, soft-shell shrimp with sweet chili sauce, trout almandine, Bourbon pecan pie, gnocchi with crab and truffle, pan-roasted lemonfish with ginger-pea risotto, grilled watermelon, tomato and goat cheese salad, quail gumbo and a brown butter fig tarte. Chef Besh has represented New Orleans before on several popular series, including Iron Chef America, Top Chef, Top Chef Masters, The Today Show, Paula's Home Cooking, CBS Early Show, Martha Stewart and Rachael Ray. He also has received numerous top industry accolades throughout his career, most notably the James Beard Award for Best Chef of the Southeast and Food & Wine's recognition as one of the "Top 10 Best Chefs in America." His restaurant, August, appeared twice in Gourmet magazine's annual ranking of "America's Top 50 Restaurants." In addition, Chef Besh owns Luke, Besh Steak, Domenica and American Sector in New Orleans, and La Provence in rural Louisiana.

« Upcoming Episodes

All Episodes

  • Episode #101

    Jalapeno Cheese Grits, Slow-Cooked Grillades and Brendan's Bread Pudding are featured. [26 minutes]

  • Episode #102

    Buttermilk Fried Quail with Honey, Grandmother's Rabbit and Bourbon Pecan Pie. [26 minutes]

  • Episode #103

    Biscuits, Oeufs au Plat and Green Onion Shrimp Gravy and Ambrosia. [26 minutes]

  • Episode #104

    Warm Crawfish and Artichoke Salad, Ragout of Crawfish over Fresh Pasta and Crawfish Pies. [26 minutes]

  • Episode #105

    Fried Oyster Salad, Beignets and Red Beans and Rice are prepared. [26 minutes]

  • Episode #106

    Crawfish Etouffee, Citrus Pot du Creme and Lavender Madeleines are served. [26 minutes]

  • Episode #107

    Pasta Milanese, Mudrica, and Stuffed Artichokes. [26 minutes]

  • Episode #109

    Creole Matzos Ball Soup, Passover Artichokes and Blood Orange Creme Brulee are served. [26 minutes]

  • Episode #110

    Shrimp and Chicken Jambalaya, Jen's Wild Berry Cream Pie and Blueberry Sorbet are served. [26 minutes]

  • Episode #111

    Shrimp Creole, Stuffed Shrimp and Soft Shell Shrimp with Sweet Chile Sauce. [26 minutes]

  • Episode #112

    Black Eyed Peas, Smothered Cabbage, Beef Brisket with Horseradish and Cornbread are served. [26 minutes]

  • Episode #113

    Chilled Tomato Soup with Tapenade, Trout Amandine and Buttermilk Panna Cotta are prepared. [26 minutes]

  • Episode #114

    Chop Salad, Redfish Courtbouillon and delicious Strawberry Sorbet are served. [26 minutes]

  • Episode #115

    Tasty Fried Tomatoes and Aioli and yummy Crab and Shrimp Stuffed Flounder are prepared. [26 minutes]

  • Episode #116

    Gnocchi with Crab and Truffle and Char-grilled Redfish with Corn and Ginger Salad are served. [26 minutes]

  • Episode #117

    Stuffed Crab Shells, Breaded Red Snapper with Shrimp, Fennel and Oranges and Hollandaise Sauce. [26 minutes]

  • Episode #118

    White Squash and Shrimp Soup and Pan Roast Lemonfish with Ginger-pea Risotto are served. [26 minutes]

  • Episode #119

    Grilled Oysters with Garlic Butter, Busters and Grits and Pain Perdue and Peach Jam are served. [26 minutes]

  • Episode #120

    Grilled Watermelon, Tomato and Goat Cheese Salad, Caldo, and Melon with Muscat Wine and Wild Berries. [26 minutes]

  • Episode #121

    Delicious Crab Maison, Chicken and Dumplings and Peach Upside-Down Cake are served. [26 minutes]

  • Episode #122

    Tasty recipes include Quail Gumbo and Dewberry Streusel Pie. [26 minutes]

  • Episode #123

    Heirloom Tomatoes, Cheese and Ham Salad, Five-Minute Cherry Tomato Sauce and Crab Stuffed Tomatoes. [26 minutes]

  • Episode #124

    Oyster Stew, Jaeqerschnitzel and Pear Tart are prepared. [26 minutes]

  • Episode #125

    Shrimp Remoulade, Baked Oysters with Mushrooms and Rice Calas are prepared. [26 minutes]

  • Episode #126

    Oyster Dressing, Cornbread and Crawfish Dressing and Shrimp and Mirliton Dressing are served. [26 minutes]

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