Southwestern Brunches (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: 1996-09-28
Duration: 00:25:15
Subjects: Cooking (Beans) | Food | Flynt, D.C. | Patrick, Kelly | Cooking, American -- Southwestern style | Brunches | Cooking (Chicken) | Soups
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 September 28, 1996, Chef D.C. Flynt prepares Cornish Hens with Red Pepper Tomato Sauce and Hot Sausage, as well as Cold Avocado, Asparagus, and Artichoke Soup with Cilantro and Chili Pepper Cream. Next, Chef Kelly Patrick visits the Boulders Resort and Spa in Scottsdale, Arizona, where Chef Charles Wiley shows her how to make Toasted Millet and Carrot Ravioli. Back in the kitchen, Chef Patrick cooks Poached Eggs over Rattlesnake Bean Hash, as well as Hominy Cakes with Clover Honey.