This week, Chef Folse prepares Chucker. The birds are simmered in red wine and rosemary, adding carrots, mushrooms, onions, and peppers. Chef Folse takes advantage of the original outdoor kitchen at Destrehan Plantation to create Spit-Roasted Squab. He finishes by serving an Asian stir-fry wrapped in lettuce leaves. Using boneless, sliced squab browned in sesame oil, Chef Folse adds mushrooms, water chestnuts, bamboo shoots, and red bell pepper, topped with oyster sauce.
Broadcast In: English Duration: 0:26:46