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Kevin Belton's New Orleans Kitchen

Kevin Belton's New Orleans Kitchen
Coming soon

My New Orleans Kitchen
#101
Crawfish pie; Baked stuffed flounder with herbsaint butter; Banana fritters.


My Kids' Hands Down Favorites
#102
Alligator sauce piquant; Duck and andouille gumbo with potato salad; Steak au poivre.


Java Jive
#103
Coffee marinated beef roast with red eye gravy; BBQ ribs with a sweet coffee rub; Coffee ice cream.


The Po-Boy Sandwich
#104
Slow cooked roast beef po-boy, dressed with homemade mayonnaise; Fried oyster po-boy with blue cheese and buffalo sauce; French fry po-boy with gravy.


Spring Fling
#105
Roast duck quarters with boudin squares and honey bourbon gravy; Roasted root vegetables marinated in wine and coffee; Asparagus woup.


St. Joseph's Day
#106
Fried artichokes with mudrica; Olive salad; Crawfish bread; Italian fig cookies.


Seriously Good Shellfish
#107
Traditional seafood boil; Crawfish bisque; Fried lobster with cream dill sauce.


Cuban Connections
#108
Marinated roast pork with fried plantains; Paella; Flan.


Louisiana Yams
#109
Creole brined chicken with collards and yams; Sweet potato ravioli; Sweet potato mash with crumble topping.


Croatia - The Adriatic Influence
#110
Oven-baked oysters; Pan fried trout with anchovy jalapeno gravy; Shrimp with smoked grit cakes.


Gone Fishin'
#111
Trout en papillote with blue crab b utter; Seared Gulf tuna with greens and cilantro lime honey vinaigrette; Whole roasted rrum with vegetables en brochette.


Pecans - Louisiana's Favorite Nut
#112
Peach and spinach salad with toasted pecans; Pecan crusted baked chicken; Pecan cheesecake with caramel whiskey sauce.


Latin America Meets Nola
#113
Sancocho soup; Shrimp ceviche with arepas; Guava turnovers.


Butter Up
#114
Bacon popcorn topped with clarified butter; Spinach lasagna with blonde roux bechamel; Baked chicken with herb butter.


Vibrant Vietnamese
#115
Fresh Vietnamese spring rolls in rice paper with peanut dipping sauce; Vietnamese wonton soup with shrimp and pork wontons; Vietnamese chicken wings and egg rolls.


Tailgating Dishes That Score
#116
Homemade granola with dried fruit; Beef jerky; Red bean hummus with veggie chips; Skewered steak, chicken and shrimp.


Mirliton - The Tofu of Vegetables
#117
Mirliton gazpacho with fried oysters; Pork BBQ on brioche with spicy mirliton slaw; Mirliton bread.


Cool Beans
#118
Red chili with coffee and jalapeno cheddar cornbread waffle bowl; White beans with shrimp; Black beans and rice.


Aunt Dorothy's Arsenal
#119
Cornish hens stuffed with Dot's special mix and dirty rice; Fried chicken livers with peach sauce; Banana pudding with sweet coffee glaze.


Okra - A Deep South Staple
#120
Fried whole okra with pecan breading; Crabmeat stuffed okra; Creole smothered shrimp and okra over rice.


Plaquemines Parish Citrus
#121
Citrus roasted chicken with lemon mashed potatoes; Salt crusted pompano with satsuma orange butter sauce; Lemon and blueberry pound cake with citrus glaze.


Mama's Deserts
#122
Coconut cake with icing a la Lorna; Ambrosia; Apple cream cheese slab pie.


The Ubiquitous Eggplant
#123
Fried eggplant fingers with red gravy; Eggplant pirogue; Eggplant Napoleon.


It's Greek to Me
#124
Chicken souvlaki with tzatziki; Moussaka; Baklava.


The Berry Best
#125
Stuffed French toast; Stuffed pork chops with bacon maple reduction; Berry best shortcake with lemon biscuits.


Mom's Night Out
#126
Beef tournedos with twice baked potatoes; Fried chicken with honey and lemon; Baked corn on the cob with honey butter.







 

Chef Kevin Belton continues his mission of teaching home cooks the hallmarks of New Orleans' flavorful cuisine while "letting the good times roll."

The Lousiana native explores the mix of cultures that contribute to the distinctive food of New Orleans by delving into the city's diverse culinary influences, including Cuban and Vietnamese cuisine. Recipes range from fried oyster po-boy sandwiches and Creole chicken to duck and andouille gumbo. Belton also emphasizes the bounty of ingredients available in the local pantry — from coffee and seafood to citrus and more.



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