KDCG

What's Cookin'

Spice it up every weekend with hosts Mitch Olivier and Joey Quebedeaux as we feature guests from around Acadiana and share family recipes, Cajun traditions, and down-home cookin'!

Saturdays at 11:30 am
Replays - Tuesdays at 12 Noon
Thursdays at 12 Noon

Bakery Manager Alexis Guillory Of Piggly Wiggly South

Andouille & Oyster Stuffed Cornish Hens, & Banana’s Foster Bread Pudding

Andouille & Oyster Stuffed Cornish Hens

Stuffing

1 Tbsp butter
½ cup diced onion, bell pepper & celery
1 cup med. diced Andouille
2 cups crumbled bred or savory cornbread
1-12 oz frozen oysters (defrosted, drained & juices reserved)
2 Cornish hens
Seasoning to taste

Season Cornish hens inside & out and roast in a 350 degree oven, breast down until ¾ done about 40 minutes for larger hens. In a pan, melt butter & sauté onion, bell pepper & celery. Add Andouille and brown. Then add bread & oysters with enough of the liquor to moister bread. Bake in a pan until set, about 20 minutes. Then stuff Cornish hens with stuffing and turn breast side up & bake remaining time, about 20 minutes.

Banana’s Foster Bread Pudding

1 loaf French bread (broken into pieces)
1 can evaporated milk
3 eggs
2 cups whole milk
1 cup sugar
1 tbsp. vanilla extract
¼ tsp. imitation banana extract
1/3 recipe uncooked caramel
2 lg. bananas (cut into ¼ in. disk)

Caramel

1 box dark brown sugar
1 stick soften butter
½-3/4 cup corn syrup

Whisk eggs until lightly beaten. Add sugar & whisk until foamy. Add evaporated milk, whole milk & extracts. Fold in bread pieces & banana slices. Dot with uncooked caramel. Bake in 350 degree oven for 45 minutes to 1 hour.
Enjoy!

Email Mitch or Joey if you'd like to be a guest on the show! whatscookin@kdcg.com

Recipes

Flounder Diane
with Owner/Chef Jason Huguet, Steamboat Warehouse.

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