-
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Recipe from Cleo Babin of Youngsville, La.
Prep Time: 20 min
Total Time: 1 hr 30 min
1/2 Stick Margarine
1 Large Bell Pepper
2 Large Onions
1 Teaspoon of Thyme
1 Teaspoon of Salt
1 Tablespoon of Basil
1 Tablespoon of Parsley Flakes
And all the Cayenne Pepper you can handle!!! LOL!
1 (8 oz.) Can of Rotel diced tomatoes & chili pepper
2 (8 oz.) Can of whole corn
1 (8 oz.) Can of cream style corn
2 lbs. of Crawfish
1. On medium heat, saute margarine, bell pepper, & onions with 1/2 a cup of water for 15 to 20 minutes.
2. Drain can of rotel before adding & smash rotel until no longer thick.
3. Reduce heat and simmer for 30 to 40 minutes.
4. Stir frequently and add water when nessessary. (Watch for sticking) Add all seasonings, cream style corn, and 2 lbs. of crawfish. (Add water if needed) Cook for an additional 15 to 20 mins.
5. Serve with rice.
Yield: 10 servings
Comments: Hope y'all enjoy Babin's Cajun Crawfish Corn Moux Choux!
