NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'Family Favorite' recipes.
This cookbook series celebrates New Orleans’ family favorites recipes, to coincide with the city’s tricentennial. What better way to commemorate 300 years of life in the city we love than by celebrating the thing that truly unites us all: food.
Sweet Potato Rounds with Spicy Chile Crema
1 ½ pounds (about 3 medium) sweet potatoes (choose long and thin potatoes)
1 ½ Tbsp. olive oil
¾ tsp. ground cumin
¾ tsp. paprika
½ tsp. salt
6 oz. white cheddar cheese, grated
½ cup plain Greek yogurt
1 tsp. minced chipotles in adobo
½ tsp. adobo sauce from the can
1 tsp. lime juice
¼ cup green onions, sliced
Preheat oven to 450 degrees.
Slice sweet potatoes in ¼-inch slices. Place them in a bowl and add the oil, cumin, paprika and salt. Toss to combine well. Arrange the sweet potato rounds on a baking sheet lined with parchment paper. Roast in the oven 10 minutes, then flip and roast another 10 minutes until tender.
Remove the tray from the oven and sprinkle the rounds with equal amounts of cheese. Return the tray to the oven and cook an additional 2-3 minutes until cheese is melted.
Meanwhile, make the spicy chile crema by mixing the yogurt, chipotles, adobo sauce and lime juice together in a small bowl.
Arrange the sweet potato rounds on a serving platter. Top each with a dollop of spicy chile crema. Garnish with green onions.
Romantic Bacon and Brussel Sprout Spaghetti
1/2 lb. spaghetti
7 slices thick-cut bacon
1 medium onion
1 lb. Brussels sprouts
2 cloves garlic
1 cup dry white wine
1/3 cup Parmesan cheese, grated
freshly ground black pepper
parsley, chopped for garnish
green onions, sliced for garnish
Cook pasta in boiling salted water according to package directions, reserve 1 cup pasta water. Drain.
While pasta is cooking, sauté bacon and onion in a large deep skillet over medium heat, stirring occasionally, until bacon is browned and onions are caramelized, 8 to 10 minutes. Add Brussels sprouts and garlic and sauté, stirring until leaves are bright green, about 2 minutes. Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water, and stir until Parmesan is melted and pasta is creamy and well coated. Season with salt and pepper.
Serve immediately sprinkled with pepper and shaved Parmesan.
Garnish with green onions, and parsley.
Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.