Studio 10 - Oyster Pan Roast and Alligator Soup

MORNING BECAUSE WE GOT SOME
FANTASTIC STUFF GOING ON.
CHERISH?
WE HAVE TWO BRIANS HERE.
I LOVE THIS.
THIS IS GREAT.
RYAN LAUNDRY FROM RESTAURANT
IS HERE AND THEN ANOTHER
BRIAN WHO IS GOING TO BE
JOINING US.
BRIAN AND PRY ARE IN ARE
GOING TO BE TELLING US ALL
ABOUT SOMETHING THAT IS
GOING TO BE SO MUCH FUN IN
NEW ORLEANS HAPPENING ALL
LEADING UP TO CHRISTMAS.
COOKING SOME GREAT FOOD
WHILE WE ARE AT IT HERE.
THINGS HAVE BEEN GOING.
WE HAVE BEEN SMELLING BACON
HERE AND EVERYBODY IS
GETTING REALLY, REALLY
HUNGRY, SO FIRST LET'S TALK
ABOUT THE GREAT EVENT THAT
IS HAPPENING.
WELL, IT IS ONGOING EVENT.
IT STARTS PRETTY MUCH THE
FIRST OF DECEMBER AND GOES
THROUGH NEW YEAR HE AND IT
IS HOLIDAYS NEW ORLEAN
STYLE.
IT HAS BEEN GOING ON FOR
YEARS.
THEY ARE GREAT RATES FOR THE
HOTELS, ALL BUNCHES OF
RESTING RANS, 47 RESTAURANTS
PARTICIPATED IN THESE
DINNERS WHICH WE'LL IT WILL
BUT.
THEY ARE FREE CONCERTS AT
ST. LOUIS CATHEDRAL IN
ST. AUGUSTINE CHRCHS WITH
JOHN AND THE PRESERVATION
HALL STARS AND TERESA
ANDERSON.
THINGS FOR THE KIDS AND THE
WHOLE FAMILY AND GREAT
SHOPPING.
NEW ORLEANS BECOMES THE
THIRD DESTINATION FLIES GO
FOR THE HOLIDAYS.
I THINK THE NORTH POLE IS
BEFORE US.
THEN NEW YORK.
I WHICH IS FANTASTIC.
SO MUCH TO OFFER LIKE THIS
INCREDIBLE ALLIGATOR SOUP
YOU ARE MAKING.
IN CREDIBLE CUISINE IN NEW
ORLEANS.
I MEAN WE HAVE TACKED ABOUT
THIS BEFORE.
IT IS WHEN YOU THINK ABOUT
IT.
I NOT A LONG DRIVE FROM THE
AREA.
YOU COULD GO OVER ON A
SATURDAY MORNING.
YOU CAN COME BACK.
JUST MAKE A DAVE IT WALKING
TOON THE GREAT SHOPS AND
JUST TASTING THE GREAT FOOD
MAYBE GO FOR BREAKFAST AND
LUNCH OR LUNCH AND DINNER
MAYBE ALL THREE BECAUSE
THERE IS SO MUCH WONDERFUL
FOOD THERE.
NOW YOU ARE GOING TO BE
MAKING THREE DISHES TODAY.
I AM.
SO TYPICAL DINNERS ARE VERY
EXTRAVAGANT.
THE RESTAURANTS REALLY GET
TO SHIN AND SHOW OFF DURING
THE SEASON, SO WE ARE
LOCATED IN THE BOTTOM OF THE
HYATT NEXT TO THE
SUPERDOME.
OUR MENU WILL INCLUDE ALLEY
GUILTOR ARE SOUP, OYSTER PAN
ROAST, ROAST DUCK, BROWN
BUTTER CHOCOLATE BAR TO
FINISH IT OFF.
WOW.
LOTS OF RESTAURANTS DO
WINE PAIRINGS.
JUST A GREAT TIME TO DINE IN
NEW ORLEANS.
NOW ARE YOU OPEN PRETTY
MUCH EVERY DAY?
EVERY DAY 365 DAYS.
LOVE IT.
THAT IS GREAT.
NOW WHAT ARE THE HORS LIKE.
SOMEBODY IS GOING SEE THIS
AND SAY ALL RIGHT I HAVE TO
GO TO NEW ORLEANS I HAVE TO
CHECK THEM OUT.
SO WE ACTUALLY OPEN FROM
11:00 TO 11:00 EVERY DAY AND
OF FOR THE MENU ALL DAY
LONG.
BUT EACH RESTAURANT KIND OF
CATERS IT TO THEIR OWN
BUSINESS HOURS, SO WITH 47
RESTAURANTS PARTICIPATING.
IT AM SURE YOU CAN FIND ONE
THAT WILL ACCOMMODATE.
ABSOLUTELY.
SOME GREAT SHOPPING IN NEW
ORLEANS AS WELL.
YES.
WELL, EVERY SATURDAY
THERE IS A MAGAZINE STREET
IS A SIX-MILE VIP OF ALL
DIFFERENT MANUALLY LOCALLY
OWNED SHOPS.
I HAPPEN TO HAVE ONE CALLED
HAZELNUT.
I WROTE A BOOK FOR IT CALLED
BIG AUTOS SY STYLE AND
FRENCH QUARTER IS A GREAT
FLIES SHOP FOR ANTIQUES.
AM ALL OVER.
NEW SAID PEOPLE DRIVE IN AND
DRIVE BACK.
WHEN YOU CAN FIND HOTEL
ROOMS WITH THE RATE FOR LIKE
STARTING AT $79.
PREMIER HOTEL AND KIND OF
ENTICING TO STAY OVER FOR
THE DINNER THEN COCKTAILS
EVER.
YEAH.
HOW DO YOU GET THIS RATE
WERE YOU TALKING ABOUT?
YOU CALL THE HOTEL.
ASK FOR THE RATE.
ALSO, GO ON-LINE TO WWW W
WNT.NEW ORLEANS ON-
ON-LINE.COM/HOLIDAY.
ALL RIGHT.
YOU CAN MAKE A WEEKEND
OUT OF IT.
OH, YEAH.
GREAT.
GREAT.
FOOD, SHOPPING, AND YOU ARE
NOT TOO FAR FROM HOME.
SO WHAT DO YOU HAVE GOING ON
SNEER.
SO ROOTING HERE.
WE ARE, THIS EGGS THE BASE
FOR OUR OYSTER PAN ROAST.
OKAY.
I HAVE ALREADY CREATED A
ROUXES SO THIS IS A BACON
DRIPPING, BUT PER AND
FLOUR.
WE COOK THAT UNTIL IT COMES
TOGETHER.
OKAY.
THEN WE START TO SEASON OUR
ROUX WITH SOME FENNELL, SOME
ONION AND GARLIC.
THEN ONCE THAT GETS
TENDER, WE'LL MOVE ON TO
ADALDING THE MILK AND THE
OYSTERS.
THIS JUST TAKES A COUPLE OF
MINUTES TO COOK.
ALL RIGHT.
WELL, WE'LL LET YOU GO TO
TON GETTING THAT DONE.
MEANTIME, MAKE SURE YOU LOG
ON TO THE WEB SITE, YOU CAN
GET ALL OF THIS INFORMATION
I KNOW ITS A LOT TO TAKE
IN.
INCLUDING THE RECIPES
WORK ON A COUPLE DIFFERENT
IT IS AN EXCITING DAY IN
THE KITCHEN.
WE ARE COOKING BIG EASING SY
STYLE WITH BRIAN AND BRIAN.
BRIAN LANDRY IS HERE.
WILL START WITH YOU.
YOU ARE WORKING ON FANTASTIC
FOOD.
WHAT ARE WE MAKING?
THIS IS THE OYSTER
ARTICHOKE PAN REST AND HAS
ALL GOOD THINGS IN IT.
ALL GOOD THICK.
THAT IS WHAT MAKE FORCE A
GOOD DISH I HEAR.
WE STARTED WITH BACON THEN
WE TURNED THAT INTO A ROUX
AND ADDED SEASONING AND
FOLDING IN ARTICHOKE HEARTS
THEN THE SHINING IN GRETTED
END WE WITH HAVE PNJ OYSTERS
FROM NEW ORLEANS.
THERE YOU GO.
SO BASICALLY WE ARE MAKING
THICKENED VERSION OF OYSTER
ARTICHOKE SOUP.
WITH A LITTLE BACON, YOU CAN
TELL THE SAUCE IS A LITTLE
THICKER THAN NORMAL SOUP AND
THAT IS BECAUSE WE WANT TO
MAKE THIS TO A PAN ROAST BE
A COOK IT RIGHT TO THE PAN
AND SERVE IT AS A DIP AND
EAT WITH IT A SPOON OR
WHATEVER.
WHATEVER MAKES YOU HAPPY.
PLENTY OF DIFFERENTS ONS TO
GENT YOUR MOUTH.
THERE YOU GO.
ALL RIGHT.
YOU ARE HERE AS WELL.
FIRST OF ALL YOU GOT THE
BACK OVER THERE.
BAKE EASY STILL TO.
TELL THE FOLKS ABOUT THAT.
WELL, AND DESIGNER.
I HAVE A SHOP IN NEW ORLEANS
CALLED HAZELNUT AND
APPROACHED TO WRITE A BOOK
ABOUT DESIGN AND ALL
INTERIORS OF NU ORTOLANS I
LIKE AND I TELL YOU WHY.
I FEEL ABOUT DESIGN AND
DON'T BE AFRAID OF COLOR AND
WHAT THEY EVER DO TO YOU AND
THINGS LIKE THAT.
THE PRIME EXAMPLE.
YEAH.
I AM REP SENG CHRISTMAS NEW
OR LAN'S STYLE SO I THINK I
OUGHT TO HAVE RED VELVET.
THERE YOU GO.
NICE WORK ON THIS.
YOU MENTIONED DURING THE
COMMERCIAL BREAK.
PART OF MAD MEN AS WELL.
THE HIT SHOW.
YOU WERE IN THE FIRST THREE
SINCE OF THAT.
THAT IS FANTASTIC.
WE WANTED TO TALK ABOUT YOU
MENTIONED A BUNCH OF GREAT
THINGS HAPPENING IN THE BIG
EASY FOR CHRISTMAS.
NOT JUST FOR ADULTS FOR THE
FAMILY AS WELL.
FOR THE WHOLE FAMILY.
WELL CELEBRATION IN THE OAKS
WHICH IS JUST AMAZING IN THE
CITY PARK.
AND SO MANY THNGS TO DO AND
ALSO THE CONCERTS AT THE
FREE CONCERTS YOU KNOW, ST.
LOUIS CATHEDRAL.
CAROLING IN JACKSON SQUARE
IN THE 1thS THERE THE
CHILDREN'S MUSEUM.
S THERE THE REINDEER RUN
WHICH STARTS ON CANAL STREET
AND ENDS UP AT THE AIAM AND
THEY GO THOUGH AQUARIUM
RIGHT THERE RIGHT AFTER THAT
I WOULD TACK THE FAMILY IN
GET THERE ON GO UP THE RIVER
BECAUSE ITS THE 200th
A ANDS ARE ROUGH THE
BATTLE OF NEW ORLEANS AND GO
THOUGH BATTLE FELT AND AL
JEER WRITS TOOK PLACE WHERE
WITH THE RED COATS.
OF COURSE NOT THE RED
VELVET RED COATS JUST THE
REGULAR COAT.
ALL RIGHT WHERE ARE WE AT
NOW.
THIS ONE BASICALLY IS
FINISHED AND SO WE JUST PUT
THE CROWNING ACHIEVEMENT
HERE.
WE HAVE A LITTLE PARMESAN
BREADCRUMB CRUST.
OH, YEAH.
THEN WE ARE JUST SMOOTHING
THAT OUT, POP THAT IN THE
OVEN, JUST TELL IT IS BROWN
AND THE OYSTERS ARE FINISHED
COOK IN THE OVEN.
THE ONE THING WE DON'T WANT
TO DO IS OVERCOOK OYSTERS
THEY DON'T TAKE LONG TO COOK
AND THEY TASTE A LOT BETTER
CLOSEST THEY ARE TO THE RAW
STATE.
WHAT YOU ARE LOOK FORS
THE BROWN TOP ON THAT.
THE BROWN TOP.
WE POP IN THIS THE OVEN AND
TICK A COUPLE OF MINUTES
UNDER A BROILER.
THEN WE MOVE ON TO THE ON
TRAY SO WE ARE GOING DO LOTS
OF I! YOU KNOW CHRISTMAS
SEASON PEOPLE TEND TO LIKE
SOME GAMIER THINGS.
SURE.
WILL HAVE THE ROASTED DUCK
HERE WITH A LITTLE MULLING
SPICE CRUST ON IT.
WE'LL DO A PARSNIP AND NICE
DUCK DEMI WITH TART CHERRY
AND BRACED GREENS.
LOTS OF BIG EASY GOODNESS
FLOOR IN THE KITCHEN.
NEW ORLEANS HOLIDAY
A WE'RE TACK CHRISTMAS NU
OR LAN'S STYLE AND FOOD NEW
OR AND'S STYLE.
A FANTASTIC COMBINATION WITH
BRIAN ABRAIAN.
YOU HAVE BEEN COOKING ALL
MORNING LONG.
FOR THE FOLKS JUST TUNING
IN.
REMIND US WHAT YOU HAVE BEEN
MAKING THIS MORNING.
WE STARTED WITH ALLIGATOR
SOUP AND NOW TON THE
BEAUTIFUL OYSTER PAN ROAST.
AGAIN OYSTER, BACON,
ARTICHOKES, DOESN'T GET
BETTER THAN THAT AND WE'LL
FINISH IT OFF WITH A NICE
DUCK.
ALL RIGHT.
YOU USE A LOT OF REGGABLES
COME FROM A FRM ON THE NORTH
SHORE CALLED RYE.
VERY FRESH.
VERY FRESH AND LOCAL.
WE GET OUR GREENS ARE THERE
AND SWEET POTATO.
THEY ALSO RAISE DUCKS WHICH
IS WHAT WE ARE USING RIGHT
HERE.
SO WE ARE GOING TO SLICE UP
FOR YOU REAL QUICK.
YOU SAID WE.
IT WILL THE FOLKS ABOUT YOUR
RESTAURANT WHERE IT IS SO
THEY CAN COME VISIT NEXT
TIME THEY ARE IN NEW
ORLEANS.
SO BORN IS LOCATED IN THE
HYATT BY THE SUPERDOME PART
OF THE BEST RESTAURANT GROUP
AND WE SPECIALIZE IN ALL
THINGS SEAFOOD.
WE ARE NAMED AFTER LAKE BORN
WHICH IS RIGHT THERE IN
BETWEEN THE LAKE
PONTCHARTRAIN AND THE GULF
OF MEXICO BUT WHEN WE RUN
SPECIAL DINNER WES GET TO BE
CREATIVE AND COME UP WITH
REALLY GREAT SEASONAL DISHES
USING PRODUCE AND MEATS AND
LOCAL GYM AND WE HAVE A LOT
OF FUN WITH IT.
ONCE AGAIN IT IS --
IT IS THE SEASON OF
CHRISTMAS.
THAT ALLOW IT OF FRENCH
RESTAURANTS BUT NEW ORLEANS
RESTAURANTS IN PARTICULAR
CELEBRATE THAT MEANS
AWAKENING.
MEANS AWAKEN SOG COME ON
DOWN.
WAKE UP.
COME TRY THIS FOOD DOWN IN
GNAW OR LEAN MOO.
EAT EAT.
I WANT SAY ONE THING.
YOU HE A LOT OF SHOWS WHERE
THEY FAKE IT.
HE HAS MADE EVERYTHING.
FROM SCRATCH.
HE HAS.
AMAZING.
IT LOOKS SO GOOD!
IT IS AMAZING.
JUST THE FOOD IS ONE PART OF
ALL THE FANTASTIC THINGS YOU
HAVE TO CHECK OUT WHEN IT
COMES TO CHRISTMAS NEW
ORLEAN STYLE.
WHAT ELSE SHOULD THEY COME
SEE HERE?
WELL, FIRST OF ALL.
GREAT HOTEL RATES.
ALL HOTELS THEY ARE GREAT
CONCERTS GOING ON ALL THE
TIME AND FANTASTIC SHOPPING
AND THINGS FOR THE WHOLE
FAMILY.
THE CONCERTS AND THE
REINDEER RUM THERE IS PARADE
THROUGHOUT THE HOLIDAYS.
CRACKERRANCE HISTORIC
CRACKERS ROAMING THE FRENCH
QUARTER AT ALL TIMES AND
COOKING DEMONSTRATIONS ALL
OVER AND THERES SOMETHING
FOR THE WHOLE FAMILY.
ITS THE NUMBER THREE
DESTINATION CHRISTMAS
THECATION IN THE CONNERY.
WHAT WAS THAT YOU
MENTIONED A DISCOUNT RATE.
IT IS A RATE.
CALL YOUR FAVORITE HOTEL TO
ASK FOR THE RATES.
SOME ARE STARTING AS LOW
AS $79.
THERE YOU GO.
A FANTASTIC GETAWAY THIS
HOLIDAY SEASON.
FANTASTIC FOOD.
THANK YOU GUYS SO MUCH FOR
COMINGP.
THANK FOR HAVING MOOSE.