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South of the Border Spa (1996)

Savor the Regions

Details

Collection:LPB

Genre: Cooking

Place Covered: Louisiana, Scottsdale, Arizona

Copyright Holder: Louisiana Educational Television Authority, Lake Charles Memorial Hospital

Date Issued: 1996-07-06

Duration: 00:25:17

Subjects: Food | Flynt, D.C. | Patrick, Kelly | Cooking, American -- Southwestern style | Cooking (Tomatoes) | Cooking (Trout) | Cooking (Tuna) | Cooking (Potatoes) | Cooking (Fish)

Contributors:

  • Flynt, D.C. Host
  • Patrick, Kelly Host
  • Wiley, Charles Guest
  • LaFleur, Donna Producer
  • Fowler, Ken Producer
  • Pope-Johnston, Ruth Producer
  • Jane and DC Flynt Media Preservation Funding

Description

In this episode from the “Southwestern Cuisine” series of “Savor the Regions” from July 6, 1996, Chef D.C. Flynt prepares Fried Tomato Gazpacho with Roasted Garlic Shallot Crème Fraiche and Filet of Trout with Barbecue Roasted Garlic and Onion. Next, Chef Kelly Patrick visits the Boulders Resort and Spa in Scottsdale, Arizona, where Chef Charles Wiley shows her how to make Pan-Seared Ahi Tuna on Roasted Vegetables with Yellow Pepper Mole. Back in the kitchen, Chef Patrick makes a Baked Potato with Orange Horseradish Crust and Sweet Biscuits.