On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!
Michel Nischan, Toby Rodriguez, and Brian Kyzar are all men with grand ambitions. Even though they work in different parts of the country, they each plan to bring about changes within their niche of the food industry.
Michel's been in the game for over 35 years. Among the many jobs he's had, Michel's done farm work, cooked in a kitchen, and opened a restaurant with Paul Newman. Now he's focused on changing food policy on the federal level. We hope you'll be as inspired by Michel as we have.
Then we'll speak with Toby Rodriguez and Brian Kyzar as they prepare for a pop-up dinner on Frenchmen Street.
They're joining us to talk about reviving the Cajun traditions that were on the verge of extinction as little as five years ago.
Plus, Dr. Gourmet returns and Poppy shares a recipe for fried shrimp heads: don't let them go to waste!
Shrimp Spiders (Serves 4)
24 large shrimp heads
1 cup milk
Zatarain’s Fish Fry
Oil for frying
Pull the top shell off of the shrimp heads. Season flour with salt and pepper. Roll heads in seasoned flour. Make an egg wash by mix milk, egg and hot sauce together. Dip each floured shrimp head in egg wash then roll in fish fry. Heat oil to 360 degrees. Drop shrimp heads into the hot oil and fry for 3 – 4 minutes, until browned and crunchy. Salt lightly and serve hot.