Chef Folse starts off this holiday special with Roasted Wild Boar Ham. It’s stuffed with garlic and onions, browned to perfection and finished in a hot oven with root vegetables. Then at the Rural Life Museum in Baton Rouge, Chef Folse prepares 'Possum and Taters. This surprisingly delicate white meat is beautifully browned, then roasted with sweet potatoes, brown sugar, bacon and cayenne. He concludes the evening with a very traditional Christmas Roasted Speckle-bellied Goose. The bird is generously seasoned with salt and pepper, stuffed with vegetables and smoked meats, then braised in red wine before finishing in the oven.
Thanks to everyone who made Antiques Roadshow in Baton Rouge a great success!
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The story of the Acadian people!
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Academy Award-winning animated short and game/storytelling app/novel!
Credit: New-York Historical Society - "Great Egret," painted in Louisiana 1821