food friday

For some, they have their system down to a science.  For others, you might just need a little help.  That's why Stu Gonsuron stopped by the Afternoon Drive Home to share some tips for your Crawfish Boil. Gonsuron said that one of the most important things for you to remember is that you need to have enough for the people that you have invited to your crawfish boil...

For many people, they know how to use the microwave or the stove top, but the oven is something that many people really only use every now and again. Stu Gonsuron stopped by the Afternoon Drive Home with some tips to help you make better use of the oven, apart from using it as additional storage space...

There has been a lot of talk about game meat and how people enjoy it, but if you don't know how to cook it, you could find yourself ruining what would otherwise be a great meal. Stu Gonsuron stopped by the Afternoon Drive Home and talked about the best way to make game meat work for you...

With lent upon us, for many there is a focus on what you can eat.  For many, they turn to seafood and fish.  Stu Gonsuron stopped by the Afternoon Drive Home to talk about it.  Gonsuron said one of the biggest things to remember with any seafood is not to overcook it...

You can't beat a good steak.  Whether you are someone that loves a good Filet Mignon or you just want some beef and you want it now, Stu Gonsuron has some tips for you, no pun intended.  He stopped by the Afternoon Drive Home today and talked steak...

Some people can make great gravy and others are not so gifted.  But it doesn't have to be that difficult.  Stu Gonsuron, resident food expert on the Afternoon Drive Home, stopped by for a chat and talked us through the process. Stu told us that one of the best things that you can do is to get your skillet really hot and cook your chicken or whatever meat you are working with really well... Read Mo

It is a topic that no one gives you as a primer when you are putting together a kitchen.  What do you need?  You normally get a lot of different items from a coffee pot to a collection of hand me down spatulas to that thing that Aunt Sylvia gave you that you have no idea what it is and neither did she...

How do you stay safe when you eat out?  How do you keep your food safe when you are cooking at home?  Both of those questions can be answered with one website and it is one that the government has put together.  Stu Gonsuron joined us on the Afternoon Drive Home for Food Friday and told us about it...

Its the time of year for soup as things get a little cooler.  But what are some of the best things you can do to make great soup?  Stu Gonsuron joined us on a Food Friday on the Afternoon Drive Home.  One of the things that Gonsuron talked about was using a couple of recipes and feel free to be creative...

On this edition of a Food Friday, we feature a new regular chef, Stu Gonsuron.  He shared his background with us and talked about his nearly 20 years in the food industry.  He joined us on the Afternoon Drive Home to share some wisdom on using brine to make meat work better...

Fridays always bring a discussion of food and in the search for food aficionados, we remembered our friend from Fox News Radio, Todd Starnes.  Todd Starnes has been all over the country and has tasted many kinds of food.  Starnes has had some fond memories of Acadiana and the Lafayette area, having spent some time on local favorites like Boudin Pie...

For many weeks we have talked about many kinds of food, but never have we focused on seafood.  This week we change that with a discussion with David Bertrand from Shucks in Abbeville.  He stopped by and spoke with us on the Afternoon Drive Home and talked about  how Louisiana supplies seafood as well as oil to the country...

What is Indian Food?  If you have yet to try it, you may find that it is very different.  Surinder Gupta of Masala Indian Kitchen joined us on the Afternoon Drive Home and helped us with Indian Food 101, defining what Curry is and other things that you will find when you eat it...

If you grill out often, you may think that you've seen it all, heard about it all and tasted it all.  After you hear from our guest on Food Friday, you might just think again. Clayt Casselman has put together, with lots of help from his wife, a sauce that is a combination of  the best of Kansas City style barbecue and Cuban influences...

We all love it.  That little treat at the end of the meal that those with a sweet tooth wish would happen at the beginning of the meal.  Dessert.  And as an end to our series for Food Friday's with Jon Soileau, we decided that dessert is a great way to set it off perfectly...

It's not what you think.  What it is, is eating and using organically raised or natural foods.  Personal Chef Jon Soileau talked about the benefits of grass fed beef, free range chickens or heritage pork and other things. Soileau defined the idea of organically raised and natural food as a situation where animals are raised in a setting that is what they were born to be...

You probably already do it without even knowing it.  We all infuse flavors into our food.  It is simply adding a flavor to something that isn't there to begin with.  Personal Chef Jon Soileau tells us that it is easier than what you think...

It's a Food Friday and today we talk with Personal Chef Jon Soileau about a debate that has been had in food circles for a long time, fresh food or packaged food?  Soileau said, The beauty about cooking is that you have to make compromises...

Another Food Friday brings us a conversation with personal chef Jon Soileau.  Today, he told us about sourcing food.  That can be broken down into the Farm to Table movement, where restaurants can get with local farmers to get their produce and other items that they serve...

We talked about taking the time to make your own dressing on today's program.  Personal Chef Jon Soileau said, If you get yourself involved in making some of these things, you're really gonna wanna try what you've made.  You'll find that some of the things that you did not care for as much before, you can learn to appreciate more because you are involved in putting it together...