thawed if frozen 1 teaspoon salt vegetable oil 4 cups diced white potatoes Cut and sausage into bite-size pieces; set aside. Heat 4 Tbs. = butter in skillet over medium heat; add sausage and cook until browned. = Add remaining butter and garlic and stir until butter melts. Increase = the heat to medium-high and add the chicken. Saute for 5 or 6 minutes, = then add the mushrooms, peas, and salt. Continue to cook and stir until = the mushrooms are tender and the chicken is cooked through. Meanwhile, = fill another large pan with about 2 inches of oil. Heat to 350-375=B0. = Fry potatoes until lightly browned. Drain potatoes on paper towels. Add = the diced potato to the chicken. Stir well and serve immediately.
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How a Master Chef Runs an Iconic 115-Year-Old New Orleans Restaurant — Mise En Place
Galatoire’s is one of New Orleans’s most famous and historic restaurants. Here we follow executive chef Phillip Lopez as he prepares the restaurant’s exceptional Creole and seafood dishes for service in one of the most iconic dining rooms in the country.
Credits: Producer/Director: Daniel Geneen Camera: Connor Reid, Daniel Geneen Editor: Mike Imhoff
Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Supervising Producer: Stefania Orrù Audience Engagement: Daniel Geneen, Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of 'Mise En Place,' click here:
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chicken
This movie shows you the different varieties of chicken.
Shrimp Lo Mein
Shrimp Lo Mein
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Relaxing mode between Clemenceau bridge & Robertson quay Canal Singapore.
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Leah Chase on the Chinese in New Orleans and Yaka Mein
I follow up with Ms.Chase re: an earlier conversation on the Chinese influence on New Orleans culture and cuisine.