Kitchen Queens: New Orleans

Hats off to the eggplant, a versatile superfood! The Kitchen Queens feature the purple wonder in Charred Eggplant (Amarys Herndon, Palm&Pine), Eggplant Fritters (Melissa Martin, Mosquito Supper Club) and a Ratatouille, Spinach and Goat Cheese Omelet with Fresh Fruit (Cara Benson, Toast/Tartine).

In this episode the chefs present dishes that will satisfy any meat lover. On the menu are a quick and tasty Italian Sausage Sandwich (Leighann Smith, Piece of Meat), a classic Ragu (Rebecca Wilcomb, Ristorante Gianna) and a traditional Vietnamese Thit Kho (Cynthia VuTran, Café Minh).

The Kitchen Queens celebrate seafood with mouth-watering recipes for Shucked Oysters with Cucumber Ginger Mignonette & Cocktail Sauce (Becky Wasden, Two Girls One Shuck/Chicks with Dips), Curry Brown Butter Scallops over Bourbon Sweet Potato Mash (Alison Vega-Knoll, Station 6) and Lobster Roll (Sue Zemanick, Zasu).

From spicy to sweet, this episode of Kitchen Queens: New Orleans hits all the notes for a down home feast of Jalapeño and Sweet Corn Hushpuppies (Christie Plaisance, Bouligny Tavern), Deep-Fried Chicken Wings (Nicole Mackie, Ma Momma's House of Cornbread, Chicken & Waffles) and Apple Pie Bread Pudding (Ericka Michelle Lassair, Diva Dawg Food Truck).

Spice up your meals with these robustly flavored Hispanic dishes from the Kitchen Queens - Salsa Verde (Maribeth Del Castillo, Taceaux Loceaux), Pierna de Cerdo (Melissa Araujo, Saveur Catering) and Oaxacan Mole with Braised Duck Tamal (Amary's Herndon, Palm&Pine).

The Kitchen Queens bring viewers all-star dishes from around the world with Garlic Sauté Bop Choi (Luot Nguyen, Magasin Café), Wild Mushroom and Potato Pierogies (Sue Zemanick, Zasu) and a Muffulettu (Christina do Carmo Honn, Café Cour/Carmo), the Sicilian ancestor of New Orleans’ famed sandwich, the muffuletta.

You’re in for a real treat this week on Kitchen Queens: New Orleans with three outrageously delicious dishes starring crab meat, including Beer Battered Crab Beignets (Jana Billiot, Restaurant R’evolution), Sauté Crab Fingers (Tanya Dubuclet, Neyow’s Creole Café) and Creole Gumbo (Cleo Robinson and Edgar “Dooky” Chase, IV, Dooky Chase’s Restaurant).

In this episode, the Kitchen Queens reel in three dishes from the bountiful waters of the Gulf of Mexico. Enjoy Grilled Redfish “On the Half-Shell” with Maitre d’Hotel Butter (Haley Bittermann, Ralph Brennan Restaurant Group), Crispy Skinned Red Snapper with Fricassee of Market Peas and Beans (Allison Vines-Rushing, NOCHI) and Cast Iron Seared Gulf Fish (Meg Bickford, Commander’s Palace).

This week the Kitchen Queens share authentic flavors from the East with Bibim Bop Rice Bowl (Lenora Chong, Morrow’s), Salmon with Red Curry Asian Slaw (Cynthia VuTran, Café Minh) and Brown Sugar Glazed Pork and Onions (Luot Nguyen, Magasin Café).

Enjoy a touch of spice in your life with these star-studded Southern dishes from the Kitchen Queens — Shrimp Okra Gumbo (Melissa Martin, Mosquito Supper Club), Louisiana Crab and Corn Maque Choux Dip (Becky Wasden, Two Girls One Shuck/Chicks with Dips) and Shrimp Creole (Tia Henry, Café Dauphine).

When it comes to cooking, sometimes simple is best. In this episode, the Kitchen Queens prepare straightforward fare that packs a flavor punch — Marinated Mushrooms (Rebecca Wilcomb, Ristorante Gianna), Creamy Escarole and Charred Broccoli Salad (Christie Plaisance, Bouligny Tavern) and Vegan Cookies (Christina do Carmo Honn, Café Cour/Carmo).

This week the Kitchen Queens salute “second breakfast” with three brunch gems — Raw Vegetable Salad (Jana Billiot, Restaurant R'evolution), Italian Fried Egg with Gorgonzola Sauce (Haley Bittermann, Ralph Brennan Restaurant Group) and a Crepe filled with Bacon, Egg, Onion & Cheese with Dijon Vinaigrette (Cara Benson, Toast/Tartine).