From Venison Grillades to Coconut Chili-Chocolate Tarts and much in between, Jay Ducote's Louisiana Outdoor Cooking features more than 150 recipes fun and easy enough to make in the backyard. It also tells the remarkable story of how this Baton Rouge-based chef achieved national culinary celebrity.
"From blackened peach and chicken salad to coconut chili-chocolate tarts and much in between, "Jay Ducote's Louisiana Outdoor Cooking" features 150 recipes easy enough to make in the backyard. It also tells the story of the winding road this Baton Rouge chef took to reach national culinary celebrity. Fans of the reality cooking show "Food Network Star" remember Ducote as the runner-up in season 11, a strong finish that led to appearances on "Chopped," "Cutthroat Kitchen," and many other programs, including a recent besting of Bobby Flay. Ducote's love of anything culinary started in college, when he cooked under the oak trees before LSU football games. Over the years, his popular tailgate parties showcased Cajun favorites, such as chicken and andouille gumbo, crawfish hushpuppies and fritters, grilled shrimp, and jambalaya, as well as a rich array of smoked and grilled meats. He went on to create specialty dishes including Barbecue Popcorn, Crawfish Etouffee Arancini, Loaded Barbecue Cheese Fries, Pimento Cheese Stuffed Jalapeänos, and his award-winning Blackberry Bourbon Bone-In Boston Butt. Now an in-demand caterer and media personality, Ducote follows the cooking philosophy that food should be as locally sourced as possible, and that it is important to layer flavors. He also celebrates the nuances of Louisiana's many craft beers and adult beverages. His cookbook provides readers with colorful tales from his career, tips for using regional ingredients, and succulent recipes for dishes and drinks to enjoy at their next tailgate, family get together, or whenever the weather feels right for cooking outside. "Jay Ducote's Louisiana Outdoor Cooking" celebrates the glories of barbecue pits, cast iron cauldrons, and propane burners, conveyed with passion for the foods, flavors, and cultures of south Louisiana"--
