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The Dooky Chase Kitchen: Leah's Legacy
Culinary School
Season 1
Episode 123
James Beard Award winner Leah Chase reached the pinnacle of her profession through her talent & dedication. Following in her footsteps, Chef Dook Chase trained at Le Cordon Bleu in Paris. Zoe Chase graduated from the New Orleans Culinary and Hospitality Institute. Here they prepare Lamb Chops with Mint & Rosemary Glaze, Stuffed Redfish Wrapped in Lettuce Leaves and Chocolate Mousse with Citrus.
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26:46
Chefs Dook and Zoe Chase prepare Leah’s Cole Slaw, Boiled Crawfish and Pulled Pork.
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26:46
Recipe for Chicken Cacciatore and Stuffed Acorn Squash with a Cherry Red Wine reduction.
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26:46
Stuffed Eggplant, Pan Seared Whole Trout and a Spicy Jalapeno Hibiscus Margarita.
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26:46
Recipes for Stuffed Mirliton, Poached Redfish and a Spiked Eggnog.
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26:46
Recipes for Breakfast Shrimp, Grillades and Sugar Steak.
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26:46
Recipes for Stuffed Bell Peppers, Baked Macaroni and Tutti Frutti Pork.
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26:46
Recipes for Corned Beef & Cabbage, Veal in Red Gravy with Herbs and Calas.
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26:46
Creole Jambalaya, Redfish Court Bouillon, Panne’ Veal, Crawfish & Andouille Maque Choux.
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26:46
A recipe for Red Beans & Rice plus Meatballs and a cocktail called Leah’s Creole Crown.
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26:46
Cornbread Dressing, Roasted Beet Salad with Candied Pecans, Corn & Crab Bisque.
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26:46
Recipes for Shrimp Creole, Oyster Stuffed Chicken Breast & Sweet Potato Pie.
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26:46
Recipes for Pompano with Crabmeat Sauce, Steak au Poivre and Crawfish Etouffee.