In his two years as director of the OSU Marching Band, Jonathan Waters was praised for using technology to develop complex routines that went viral on the web. Now Jon Waters is out of a job. OSU fired him after an investigation found what officials call “serious cultural issues.” Waters intends to clear his name.
Laissez Les Bons Temps Roulez
Starting this Saturday, Chef John Folse, who has too many restaurants and awards for me to go into here, and WOSU invite you to head down to Bayou country and enjoy some Cajun fare. You will also get a taste of how certain customs came into being, such as “hot rock” cooking and the traditional way to make red boudin.
Chef John Folse & Company: Louisiana Cooking With a Change of Heart airs on Saturdays at noon.
From the show’s web site:
Sweet and Spicy Chicken Etouffee
The Story: In many cultures of the world sweet and spicy, like sweet and sour, go hand-in-hand. Here in South Louisiana, where sugar and cayenne pepper are two main ingredients of the Cajun kitchen, it is obvious how this dish evolved.
1 (3-pound) fryer, cut into 8 serving pieces
1/4 cup Worcestershire sauce
4 tsp. salt
3 tsp. cayenne pepper
1/4 tsp. black pepper
1 tbsp. granulated garlic
3/4 cup flour
1/2 cup vegetable oil
3 cups sliced Bermuda onions
1 cup diced celery
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
2 cups chicken stock
1/4 cup brown sugar
The Method: In a mixing bowl, combine chicken with Worcestershire sauce, salt, peppers and garlic. Blend thoroughly to coat the chicken in the seasonings. Allow the chicken to sit and marinate in the seasonings for approximately 1 hour at room temperature. Note: It is acceptable to leave chicken at room temperature, however, it must be cooked immediately following the marinating process. Remove the chicken to a large cookie sheet and reserve marinating liquid. Dust chicken in flour and set aside. In a cast iron Dutch oven, heat oil over medium-high heat. Brown chicken lightly on all sides being careful not to scorch. Remove and set aside. Into the Dutch oven add onions, celery and bell peppers. Sauté 2 to 3 minutes or until vegetables are wilted. Add chicken stock, reserved marinade and brown sugar. Bring mixture to a rolling boil then return chicken to the pot. Reduce heat to simmer, cover and cook until chicken is tender, approximately 45 minutes. Adjust seasonings if necessary. Serve sweet and spicy chicken over steamed white rice.