Kitchen Queens: New Orleans

Asian Traditions

Bibimbop rice bowl; salmon with red curry Asian slaw; brown sugar-glazed pork and onions. (30 minutes)

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UPCOMING EPISODES

Fri, 5/1 at 5:30 pm on Austin PBS Create

Grilled redfish on the half-shell; crispy skinned red snapper; cast iron seared Gulf fish. (30 minutes)

Fri, 5/1 at 7:30 pm on Austin PBS Create

Grilled redfish on the half-shell; crispy skinned red snapper; cast iron seared Gulf fish. (30 minutes)

Sat, 5/2 at 1:30 am on Austin PBS Create

Grilled redfish on the half-shell; crispy skinned red snapper; cast iron seared Gulf fish. (30 minutes)

Sun, 5/3 at 4:00 pm on Austin PBS Create

Raw vegetable salad; Italian fried egg with gorgonzola sauce; a crepe filled with bacon, egg, onion and cheese. (30 minutes)

Mon, 5/4 at 5:30 pm on Austin PBS Create

Beer-battered crab beignets; saute crab fingers; Creole gumbo. (30 minutes)

Mon, 5/4 at 7:30 pm on Austin PBS Create

Beer-battered crab beignets; saute crab fingers; Creole gumbo. (30 minutes)

Mon, 5/4 at 11:00 pm on Austin PBS Create

Beer-battered crab beignets; saute crab fingers; Creole gumbo. (30 minutes)

Tue, 5/5 at 5:30 pm on Austin PBS Create

Garlic saute bok choy; wild mushroom and potato pierogies; muffulettu, the Sicilian ancestor of the muffuletta. (30 minutes)

Tue, 5/5 at 7:30 pm on Austin PBS Create

Garlic saute bok choy; wild mushroom and potato pierogies; muffulettu, the Sicilian ancestor of the muffuletta. (30 minutes)

Tue, 5/5 at 11:00 pm on Austin PBS Create

Garlic saute bok choy; wild mushroom and potato pierogies; muffulettu, the Sicilian ancestor of the muffuletta. (30 minutes)

Wed, 5/6 at 5:30 pm on Austin PBS Create

Salsa verde; pierna de cerdo; Oaxacan mole with braised duck tamal. (30 minutes)

Wed, 5/6 at 7:30 pm on Austin PBS Create

Salsa verde; pierna de cerdo; Oaxacan mole with braised duck tamal. (30 minutes)