Pensacola's legendary Chef Earl Peyroux and his PBS classic, GOURMET COOKING, return to WSRE! Revisit Chef Peyroux's legendary culinary talent and gift for teaching others how to master the art of cooking. He was a cherished friend of many along the Gulf Coast and remains an icon among America's celebrity chefs!
Gourmet Cooking with Earl Peyroux is a local public television program presented by WSRE PBS
Funding for Gourmet Cooking with Earl Peyroux is provided by Hill Kelly Dodge.
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Pork and fruit have an affinity and are paired in many recipes. (28m 2s)
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Very thin slices of Idaho potato are wrapped around half inch thick pieces of sea bass. (28m 2s)
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Vegetable soups in the Italian repertoire reflect the region of Italy. (28m)
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A dish that has been featured at a long time landmark in New Orleans, Tujaques. (28m 12s)
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Baked chicken with pineapple slices as the flavor enhancer. (27m 30s)
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We prepare sandwiches which reflect on of the institutions of New Orleans cuisine. (28m 13s)
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We prepare sandwiches which reflect on of the institutions of New Orleans cuisine. (28m 43s)
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Not often seen today, our main course of oysters and pasta was once very popular (28m 12s)
Japanese Steamed Pork Dumplings
Japanese Steamed Pork Dumplings, vinegared cucumber salad, and grilled chicken with sauce. (28m 25s)
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Our French meal braises shrimp in two wines, a white dry wine and a distilled wine. (28m 6s)
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Thick slices of ham are garnished with sauce of cucumber and cream, giving a contrast. (29m 16s)
Cajun Chicken and Sausage Jambalaya
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A more typical bayou country Jambalaya: Cajun Chicken and Sausage Jambalaya (28m 14s)
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This recipe explores northeast France which is known for hardy foods such as sauerkraut. (27m 48s)
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Lasagna noodles are layered with tender fried eggplant and two sauces. (27m 20s)
Italian Ham Braised in Marsala
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One of the few recipes for pork in the Italian Cuisine: Italian Ham Braised in Marsala. (28m 11s)
Pensacola Specials: Stuffed Flounder
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Both French and Creole-flounder stuffed with crab and shrimp reminds me of sole. (28m 40s)
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Lamb seems to be the preferred meat in Greece and today's menu features lamb. (28m 14s)
Italian Veal Scallops with Marsala Wine
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Italian Veal Scallops with Marsala Wine, Spinach with oil and lemon, Pasta with butter. (28m 8s)
Stir Fry Shrimp and Chinese Vegetables
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Today's menu features several interesting Chinese ingredients and unusual presentations. (26m 17s)
French/Pork Filets with Orange Sauce
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French Meal in character Mushroom Surprise, Pork Filets with Orange Sauce, Baked Potatoes. (28m 48s)
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Tempura Japanese Deep-Fry, Sautéed Oriental Cabbage. (29m 28s)
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Spanish Potato Tortilla, Braised Pickled Quail, Spanish Orange and Onion Salad. (28m 37s)
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Creole/Cajun: Crawfish Balls, Turnip Greens cooked with Tasso, Molasses Corn Bread. (28m 22s)
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French Poisson Rouge en Casserole- Red Snapper Casserole, Tomates au four- Baked Tomatoes. (26m 59s)
Cajun Chicken and Sausage Gumbo
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Cajun: Chicken and Sausage Gumbo, Potato Salad, Flamed Bananas. (29m 13s)
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Eggs Peyroux, Hollandaise Sauce and Shrimp Sauce, Creamed Spinach, Creole Salad. (27m 58s)
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Learn Moreabout PBS online sponsorshipHow to Watch Gourmet Cooking with Earl Peyroux
Gourmet Cooking with Earl Peyroux is available to stream on pbs.org and the free PBS App, available on iPhone, Apple TV, Android TV, Android smartphones, Amazon Fire TV, Amazon Fire Tablet, Roku, Samsung Smart TV, and Vizio.
Gourmet Cooking with Earl Peyroux is a local public television program presented by WSRE PBS
Funding for Gourmet Cooking with Earl Peyroux is provided by Hill Kelly Dodge.