Give your Valentine a real Valentine's Day surprise by taking a cooking class from Chef Kevin Belton, or one of the other great cooking instructors at the New Orleans School of Cooking.
Chef Kevin joins the Eyewitness Morning News in the kitchen to demonstrate to prepare a delicious dinner that will also give you a little extra time to do prepare some other surprises.
Let Chef Kevin Belton teach you his New Orleans cooking secrets by taking a class at the New Orleans School of Cooking, in the French Quarter, 524 St. Louis Street. For more information, call (504) 525-2665.
Peach Glazed Ribs
- 2 slabs of baby back ribs
- 6 tbs. Big Kevin’s Bayou Blend
- 2 oranges or apples
- 1 jar of peach preserve
- 1 jalapeño pepper
- ¼ cup apple juice
Using a small knife score the ribs in between the bones on the backside. Dry rub seasoning on both sides of meat. Cut fruit in half, and place in bottom of roasting pan. Lay the ribs on top of fruit. Cook 225 degrees for 8 hours.
Slice jalapeno pepper to open, and combine all ingredients of glaze in a small saucepan. Cook for 10 minutes on a low fire. Once ribs are cooked, pour glaze on top of ribs.
- 2 pounds Idaho potatoes cut in cubes
- 1 cup diced pickles
- 1 cup diced celery
- 2 tablespoons diced red bell pepper
- 2/3 cup mayonnaise
- 2 tablespoons mustard
- 2 teaspoons
- Big Kevin’s Bayou Blend
- Salt to taste
Boil the potatoes in water for 30 minutes, until tender. Drain, combine warm potatoes with pickles, celery and bell pepper in large bowl. In a small bowl, combine the mayonnaise, mustard and Big Kevin’s, and then pour over the potato salad. Toss gently to coat, being carful not to break up potato cubes. Cover and refrigerate at least 2 hours. Makes 8 servings.