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Chef Brandon’s Sweet Yet Savory Ham Glaze

Chef Brandon’s Sweet Yet Savory Ham Glaze 3/4 Cup Scratchmo’s Sweet and Spicy Creole Mustard 1 Tbsp. Joes Stuff 1 tsp Cajun

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Joe's Fried Chicken

Ingredients 1 (3 1/2) pound chicken, cut into 8 pieces 1 teaspoon black pepper 1 teaspoon salt 2 cups buttermilk For the seasoned flour: 2

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WHAT IS JOE'S STUFF?

Joe's Stuff is a naturally low sodium, all-purpose seasoning blend used and loved by our family of chefs at the New Orleans School of Cooking.

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Caramel Corn Topped with Joe's Stuff

INGREDIENTS Cooking Spray 4 quarts popped popcorn 1 cup brown sugar 1/2 cup Light OR Dark Corn Syrup 1/2 cup butter OR margarine 1/2

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Bloody Mary's with A Joe's Stuff Bacon Garnish

INGREDIENTS 1/4 c. tomato juice 1/4 inch horshradish, chopped 1 tsp. Worcestershire Hot sauce to taste 1/2 lime, fresh squeezed 1/2

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Memorial Day is right around the corner and we know everyone is scrambling to find that perfect dip recipe to bring to their neighborhood BBQ.

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INSTRUCTIONS: 2 tablespoons unsalted butter 1 teaspoon Joe's Stuff 1 tablespoon Sliced Garlic 14 ounces canned or frozen artichoke

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Crawfish Enchiladas

2 cups large diced red bell pepper 2 cups large diced yelllow bell peppers 2 cups large diced green bell peppers 2 tablespoons Joe's Stuff 2

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New Orleans School of Cooking chefs Anne Leonhard and Harriet Robin will be selling their newly published cookbook, Across the Table, on QVC’s

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Bananas Foster Crepes

CREPE BATTER INGREDIENTS 1 c. all purpose flour 2 eggs 1/2 c. milk 1/2 c. water 1/4 tsp. salt 2 Tbsp. butter or margarine, meltedPROCEDURE In

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Joe's Stuff Dip

Joe’s Stuff is the New Orleans School of Cooking’s original season blend. We find that it’s the perfect mix of spices to add

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Kevin Belton Sicilian Wings Recipe

Kevin Belton heats up WWLTV’s Eyewitness Morning News with his Sicilian Wings. Sicilian Wings Ingredients: 2 pounds chicken wings 3

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Grah Varivah Recipe

In celebration of the Euro-American Festival at the French Market, The New Orleans School of Cooking’s Chef Michael prepared Grah Varivah-

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Crawfish-Stuffed Mirlitons Recipe

Kevin Belton’s Recipe on WWLTV May 6, 2014 Crawfish-Stuffed Mirlitons 4 mirlitons 1 stick butter 1 cup chopped ham 1 pound peeled

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New Orleans Mother’s Day Brunch

Come celebrate Mother’s Day with the New Orleans School of Cooking! Treat your mom to a hands-on cooking class for brunch from 10am-2pm

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“Eat Dat” Book Signing

The New Orleans School of Cooking is kicking off French Quarter Fest with a book signing by author Michael Murphy. He will be signing his book

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American Culinary Federation- Best Chefs of Louisiana

Chef Kevin Belton from the New Orleans School of Cooking was named one of the Best Chefs of Louisiana by the American Culinary Federation-New

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Savvy Stews visit the Cooking School

We were delighted to host the Savvy Stews at The New Orleans School of Cooking! Below is their video blog and article about their New Orleans

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New Weekly Hands-On Classes!

Too many chefs in the kitchen…NEVER! Our New Orleans School of Cooking Chefs worked hard to create new menus for our NEW Hands-On Classes.

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