13 エピソード
1『Crispy Skin Salmon』

1『Crispy Skin Salmon』
Jet and Ali Tila share their technique for getting restaurant-level crispy skin on salmon.
2『White Chicken Chili』

2『White Chicken Chili』
Jet and Ali Tila whip up white chicken chili with a classic wedge salad and mezcal margaritas.
3『Scallops and Filet Mignon』

3『Scallops and Filet Mignon』
Jet and Ali Tila make an impressive but easy meal of scallops and filet mignon with mushroom sauce.
4『Sriracha Chicken and Waffles』

4『Sriracha Chicken and Waffles』
Jet and Ali Tila make panko-crusted chicken and waffles with hibiscus French 75 cocktails.
5『Cookie Ice Cream Sandwiches』

5『Cookie Ice Cream Sandwiches』
Jet and Ali Tila combine their two favorite desserts: chocolate chip cookies and ice cream.
6『Beignets』

6『Beignets』
Baker and Louisiana native Vallery Lomas shows how to make beignets at home.
7『Blackened Chicken, Creole Rice』

7『Blackened Chicken, Creole Rice』
The keys to Chef Kenneth Temple's blackened chicken are simple: butter, spice mix and a piping hot cast-iron skillet.
8『Cajun Jambalaya』

8『Cajun Jambalaya』
Chef Kenneth Temple makes his own Creole spice blend for Louisiana's signature one-pot dish.
9『Fried Fish Po' Boys with Fries』

9『Fried Fish Po' Boys with Fries』
For maximum crispiness, Chef Kenneth Temple cooks his French fries twice before tossing them in Cajun seasoning to serve with his Fried Fish Po' Boy.
10『Gumbo Ya-Ya』

10『Gumbo Ya-Ya』
Chef Kenneth Temple uses chicken and smoked sausage, which is often easier to find than andouille sausage, in his Gumbo Ya-Ya.
11『Vallery's King Cake Class』

11『Vallery's King Cake Class』
This Louisiana favorite with filled with decadent raspberry cream cheese.
12『Crawfish Etouffee』

12『Crawfish Etouffee』
Chef Kenneth Temple's crawfish dish relies on the perfect -- and fast -- Cajun roux.
13『Red Beans and Rice』

13『Red Beans and Rice』
Chef Kenneth Temple's spin on Cajun red beans and rice includes smoked sausage and smoked turkey neck stock.
























