![Da Bon Temps Cookin Show](/img/default-banner.jpg)
- 37
- 146 631
Da Bon Temps Cookin Show
United States
Registrace 10. 11. 2020
Comment Ca Va sha!! Welcome to Da Bon Temps Cookin show, hosted by Chef Harley Fontenot, better known as "Da Parrain". We promise to bring you some of the most authentic cajun recipes, and maybe even make you belly laugh a little. We will post new episodes every Wednesday at 3pm. We are looking forward to entertaining you, brushing up on your cooking skills, and making you hungry all in one package. Don't forget, Parrain loves y'all! Let da meatball rollll sha!!! Follow us on facebook @dabontempscookinshow
Video
Dat Shrimp Stew
zhlédnutí 615Před 3 měsíci
Make sure to like and subscribe to @dabontempscookinshow8492 for more recipes and full length episodes! Laissez les bons temps rouler!
Shrimp and Egg Stew Recipe
zhlédnutí 461Před 3 měsíci
Make sure to like and subscribe to @dabontempscookinshow8492 for full length episodes and recipes! Laissez les bons temps rouler!
Cajun Style Red Beans & Rice
zhlédnutí 3,5KPřed 2 lety
You wanna find out why Parrain's pockets are always hot? Or maybe you just wanna cook some red beans, but either way, Parrain is gonna blow you away with this red bean recipe! Ca c'est bon sha!
Old Fashioned Cajun Style Baked Chicken and Boudin Flavored Rice Dressing
zhlédnutí 3,4KPřed 2 lety
Join Parrain for one of the last episodes in the old kitchen, where he shows us how to make baked chicken and cajun rice dressing!
The Shrimp Poboy Challenge
zhlédnutí 1,3KPřed 3 lety
Join Parrain in Da Bon Temps Kitchen for the season finale as his cousin Toby Nodine tries to tackle one HUGE shrimp poboy! Will he be able to do take it down? Only one way to find out! 👀 Music by: Jamie Bergeron & Don Fontenot
Season 2 Finale
zhlédnutí 347Před 3 lety
Ya'll come make a pass tomorrow for the season finale when Parrain's cousin attempts to tackle one HUGE shrimp poboy. Until next time, Parrain loves you!
Cajun Style Chicken and Dumplings
zhlédnutí 1,7KPřed 3 lety
Parrain shows us how to cook a Southern Classic with a Cajun twist, Chicken and Dumplings! Ca c'est bon sha! Music by: Jamie Bergeron & The Kickin' Cajuns
Parrain making Sauce Piquant on the local news!
zhlédnutí 1,8KPřed 3 lety
Parrain making Sauce Piquant on the local news!
Old Fashioned Southern Bread Pudding
zhlédnutí 949Před 3 lety
Join Parrain in the kitchen while he shows us how to make his signature bread pudding. Ca c'est bon sha! Music by: Jamie Bergeron & Don Fontenot
Old Fashioned Cajun Catfish Courtboullion
zhlédnutí 7KPřed 3 lety
Parrain shows us how to make one of his Grandmother's favorite dishes, Catfish Courtboullion. Keeeeyawww!!! Music by: Jamie Bergeron & Don Fontenot
Cajun Style Marinated Fried Catfish with Homemade Hush Puppies
zhlédnutí 1,4KPřed 3 lety
Cajun Style Marinated Fried Catfish with Homemade Hush Puppies
Crawfish Boulettes with Corn Maque Choux
zhlédnutí 2,5KPřed 3 lety
Crawfish Boulettes with Corn Maque Choux
Cajun Stuffed Pork Roast with Sweet Potato (Yam) Casserole
zhlédnutí 1,6KPřed 3 lety
Cajun Stuffed Pork Roast with Sweet Potato (Yam) Casserole
The Ultimate Cajun Seasoning Showdown of Amazingness
zhlédnutí 897Před 3 lety
The Ultimate Cajun Seasoning Showdown of Amazingness
King Cake Beignets with Parrain's Brother
zhlédnutí 797Před 3 lety
King Cake Beignets with Parrain's Brother
Fresh Cajun Deer Sausage in a Red Gravy
zhlédnutí 7KPřed 3 lety
Fresh Cajun Deer Sausage in a Red Gravy
Let's Tour Acadiana Wild Game Processing with Parrain!
zhlédnutí 3,6KPřed 3 lety
Let's Tour Acadiana Wild Game Processing with Parrain!
Cajun Style Biscuits and Gravy, and "Lost Bread"
zhlédnutí 2KPřed 3 lety
Cajun Style Biscuits and Gravy, and "Lost Bread"
Cajun Sticky Chicken Rice n Gravy with Maw Maw's Baked Mac n Cheese
zhlédnutí 7KPřed 3 lety
Cajun Sticky Chicken Rice n Gravy with Maw Maw's Baked Mac n Cheese
Episode 5: 'Tis the Season to Make Gumbo
zhlédnutí 4KPřed 3 lety
Episode 5: 'Tis the Season to Make Gumbo
Old Fashioned Authentic Cajun Sauce Piquant
zhlédnutí 11KPřed 3 lety
Old Fashioned Authentic Cajun Sauce Piquant
We need more of those longer videos cuz, so entertaining and educational - I still keep a stick of butter in my pocket even when I'm not cooking, never know what slippery situation I might be in
Love it
Wow Great tips looks Awesome 👍😋😋😎
Lol, you told us to let it burn. That is how Memere explained roux to me. “sha Bebe, when you think dat roux might burn, then give it a stir”. Show taught me it should eventually be the color of a pecan shell. The deeper the color, the better the roux. The better the roux, the better the dish. Memere only had a 2nd grade education. But she raised ten children in her shot gun shack. She also met all her grandchildren and even a great, great, great grandchild. Her stories were legendary. She was the oldest person in her Parish. She played the concertina. She is missed.
And I may be really late to this part of the original video, but every Cajun girl has a really seasoned cast iron skillet. I , the sha bebe of 33 grandchildren, got the cast-iron skillet from my Memere.
My Daddy was raised west of the Achafalaya. One of the things he always craved the most was steak and gravy. A couple of his brothers were rice farmer so we did not need anything from the store. This is like home to me. Unfortunately, he passed before I got this recipe passed along to me. So thank you. And laissez Le Bon temp roulez. .
Love the recipe chef🔥New sub👍 And DAM! That’s a clean ass stove❤
Fixed this dish for supper tonite. Gravy this good oughta be illegal!!
That’s New Orleans style, baking it with the gravy you cooked down in the pot so the fish don’t break up and they stay in one whole piece
5:30 "Man, sometimes, my Aunt likes to taste da ball mixture raw - and dat's NASTEH!" Might be one of the greatest sentences I've ever heard in my life, lmao!
And he’s back finally!!!!! LETS GOOOOO I use all your recipes bro
Hey brah, love the channel. Cant beat a homemade red beans and rice with tasso. In the Homa and New Orleans area, pickled pork is used instead of tasso. I grow ghost peppers and carolina reapers, so im covered in that department.
Hi I live in Mandeville, LA we don't have Justin Wilson's seasoning in our store so what can I use instead to season with?
From Bama love 🍅 but you are sure enough good cook
Next Sunday dinner
Looking Great as always 🎉🎉🎉
Is that 1 lbs of beans? 🫘 looks damn good 😎
Do you have a recipe for turtle?
Chef Harley, show us how to throw down some Pastalaya!
Followed Chef Harley’s instructions to make this for the first time today. I’ve never had it before so I have no frame of reference as to how the flavor profile result should be. And I only had Tony’s to work with, but Scott’s has been ordered online. It sure was good but I need to do some fine tuning on the next round. There’s no guidance on how long to cook the meatballs. I set a timer for 40 minutes and then the added time of cooking the potatoes. The time for the meatballs before adding potatoes should have been longer, like even into an hour and a half to ensure the veg inside cooks through. Also, the gravy is very roux forward flavor-wise and I will decrease the amount next time. I was working with 1.5lbs beef so I adjusted down to 3/4 of the jar but could have done with 1/2. I did have some wagyu beef tallow and used that to sweat my veg and liked the flavor that added. Very tasty dish for my first time!
C'est Bon!
I stumbled upon this channel yesterday after being acquainted with the words “Cajun Meatball Stew”. Growing up in Texas across the border from Lake Charles, I’m not a stranger to cajun cuisine but was floored that I’m as old as I am and just learning that Cajun meatball stew is a thang (😁). God has a wicked sense of humor! I enjoyed the video and your recipe version (I am finding that everyone has a completely different take on the dish), but just as importantly I enjoyed the laid back, unpretentious vibe and great sense of humor in each video… seeing Chef laugh at his own self cracks me up. This is a great cooking channel and I just wanted to put my 2¢ of encouragement in to keep it going when time permits. Cajun cuisine is one of the few American cuisines that doesn’t get publicity in other areas of the country. It’s way more than the touristy foods of Nola and it’s great to have real people sharing their culture and personalities through channels like these. Keep it going, Chef!
Legend
I use bamboo spatulas for roux and scraping the metal pots. It keeps from giving aluminum poisoning!
Please make more videos ❤
Ok Harley I see you 🔥
Garde don', sha! You know how to pass a good time.
I kinda cried a tear when you threw that chicken wing tip in the trash! 🙁
Save that stuff for broth, bro.
Aw yea u cooking my baw
Garde don', sha! You know how to pass a good time.
Garde don', sha! You know how to pass a good time.
Garde don', sha! You know how to pass a good time.
Garde don', sha! You know how to pass a good time.
Garde don', sha! You know how to pass a good time.
Garde don', sha! You know how to pass a good time.
Please do not label this dish as Cajun. It is not. You can call it Creole if you like, but never Cajun . Brought to New Orleans by Haitians in 1810. Its ubiquitous nature spread. Do not take credit for it.
I bet you’re great at parties
Very nice… the old fashion ettoufee I know doesn’t have tomato anything
Are the peas already cooked?
Please do a cow tongue and gravy
Making this right now! I've made it before and I know it's gonna be fantastic 😛
Couldn't sleep so I stayed up amd made this for dinner later today. Meatball stew is one of my all time fav meals. This os the 2nd time I made your recipe. Yum YUM!
I don't like to make criticisms...but, one thing I noticed was that you never covered your pot. Etoufee means smothered...how is it etoufee without covering? Any way, I use the same spices and idea (creole seasoning IS the salt)...I do like a little black pepper, though.
Looks delicious 😋
LOL ENOUGH IS ENOUGH ..... cook is something ... I'm hungry
Mom taught us all this most basic, yet delicious dish, but she taught us a little different process. First, a little oil in a cast iron skillet, brown the meat really well while making some “gratin”. Remove the meat, & add the “trinity” while scraping & de-glazing the pot. Once onions are soft & translucent, add about 2-3 tablespoons of flour, & constantly stir until brown. Add meat back to the pot, & beef stock to cover, bring to a boil & reduce heat to simmer & cook until tender. Very easy, yet very delicious & one of my all time favorites.
There is no more inviting of aroma than the Cajun holy trinity in a black pot!😅
Normally I would be ALL OVER this, but alas, treatments for throat cancer have rendered my taste buds & salivary glands virtually made those glands useless, & made my tolerance to spicy food (even just a very small amount) non existent.
Looking great
you don't make chicken and shrimp gumbo?
I used to use the yellow mustard in my potato salad but now use the dark brown mustard...