Caarr — ott! (1 reply, last updated by christina z September 7, 2001)

I found them late last night (Friday) on the RFD network, which is carried by Directv. Nice to know someone still appreciates him, and the dark roux he was making was just wonderful. He guarrr-onnn-teed it. (0 replies, last updated by shallots January 24, 2009)

Hi... I’m sure many here remember that fiesty cajun cook from the 1970s, Justin Wilson. I certainly enjoyed every moment of his (seemingly) unscripted cooking shows, what with his wine-sippin' and generous hand with the... (112 replies, last updated by jayraew97 June 1, 2009)

Can anyone tell me the location (and whether it is still in business) of the bakery mentioned by the late Justin Wilson in his book “Homegrown Louisiana Cookin'” Quote: "Mary & Larry Larrieu bake the best breads. I... (0 replies, last updated by Mike September 9, 2003)

Justin Wilson had a PBS show in the 70-s 80’s and published a couple of cookbooks. Don’t know if he is still around but his recipes were very unpretentious and fun. They are good “I gar-on-tee!” You might... (18 replies, last updated by Niki Rothman December 7, 2005)

it), and not just American Q, but more international dishes, e.g., Bulgogi or Afghan Chicken. To quote good the late, great Justin Wilson, I ga-ron-tee you’ll like it! Enjoy! http://www.jurassicpork.com/Recipes.asp Here is a... (0 replies, last updated by alkapal April 29, 2008)

portraying the bass ackward rube. If a videographic account of our foos is a must, you can try contacting louisiana public broadcasting to see if you can get some of their local cooking shows (john folse, paul prudhomme, justin... (3 replies, last updated by Peter November 17, 2003)

that I totaly destroyed the shrimp just getting the shells off, as well as being way way too salty and the bread pudding dessert which was gummy and undistinguished. Brian, the young owner, is very nice and introduced us to the... (1 reply, last updated by hobbes404 March 1, 2006)

heard of tasso before Chef Paul’s and Justin Wilson's cooking shows on PBS, and then we had no way to get it other than to bring some back from NOLA in a little cooler. Elizabeth on 37th, for instance, uses a country ham... (2 replies, last updated by savdoug May 11, 2009)

Everyone outside of New Orleans calls these Chayote (sp) squash. I have a recipe from Justin Wilson at home but don’t have access to it right now. If you do a search I’m sure you will find more on Chayote than... (12 replies, last updated by cap October 17, 2004)

-recipe-louisiana-recipes-creole-recipes-cajun-recipes/viewlink.html Paul Prudhomme’s and Justin Wilson's recipes are also worth trying. I always use a long grain rice including jasmine or basmati, NEVER that wierd converted... (3 replies, last updated by ThisNThat January 27, 2008)

attempts (Justin Wilson, Prudhomme, etc, etc) to enlighten us and our dear friends to your superb cuisines. We were armed with so many fine suggestions and lists from folks we trust that we couldn’t possibly get to them if... (1 reply, last updated by Frolic January 17, 2006)

In the words of the late Justin Wilson, in his “Gourmet & Gourmand Cookbook”: "A gourmet is a person what likes fine food. A gourmand isn’t nothin' but a P-I-G hog. Me, I’m both." (7 replies, last updated by tuqueboy January 11, 2008)

, not so much the visuals. Reminds me of the Justin Wilson line: "People ask me, what kind of wine should have with such-and-such dish? I tell them ‘Whatever kind of wine you like!’" I might humbly suggest that, on one... (8 replies, last updated by Bostonbob3 September 9, 2006)

Inspired by the late Justin Wilson: Slice bread lengthwise. Mix together (I use the Cuisinart) softened butter, chopped garlic, a bit of salt, freshly ground pepper, and enough grated parmesan to make a stiff spread. Spread on... (13 replies, last updated by mshenna November 10, 2009)