-Funding for "Kevin Belton's Cookin' Louisiana" was provided by... -I'm Kevin Belton and Louisiana citrus is the star of the show today on "Cookin' Louisiana."

First, citrusy, chargrilled oysters.

Then, how about a little baked chicken with a satsuma glaze?

And, finally, Louisiana citrus cake.

When life gives you lemons, squeeze them on chargrilled oysters.

That's what you do.

♪ ♪ ♪ ♪ Yes, you are my favorite!

I keep telling you you're my favorite and, yes, you are!

Welcome to my Louisiana kitchen.

Thank you for joining me on this tasty tour of the state's best flavors and dishes.

Now, the citrus harvest in Southeast Louisiana is a distinctive part of the state's food culture.

Plaquemines Parish grows most of the citrus in the state, but other coastal parishes grow the commercial citrus crops as well.

Now, cooler temperatures cause the citrus to ripen.

That's right.

Think about it -- cooler temperatures.

So, beginning in the fall, look, we use navel oranges, satsumas, Ruby Red grapefruit, Meyer lemons, in everything that we make.

Our first dish, alright?

You saw it coming out.

Is going to pair citrus with chargrilled oysters to bring out the briny flavor of this quick appetizer on the half shell.

There is nothing like a chargrilled oyster.

Let's get our sauce made, that's going to go in this.

In our pan, we're going to start with a little butter.

Okay, calm down.

Calm down.

Take a deep breath.

Yes, yes, it's a lot of butter, okay?

It's going to be alright, alright?

You're going to see that this is going to be okay.

While this butter is in here, melting, I'm going to get in some herbs.

Look at this.

I have a little oregano that's fresh.

I have a little thyme that's fresh.

And I'm getting in this while the butter melts, so, as it heats up, the flavors release, alright?

Oh, doesn't that look great?

[ Singsong ] Yes, indeed.

A little bit of red pepper flakes.

Because this is all going to open up.

This is all going to open up.

Remember, I just mentioned how much fruit we have, how much citrus we have?

I'm going to do in a little bit of lemon juice in this, but, you can use lemon zest.

You can use orange zest.

You can use satsuma zest.

Zest really pops citrus.

It really gives that fresh pop of flavor.

So let's get our zest in and that's going to open up our flavor.

We're going to turn this fire low.

We're getting there, gang.

Alright?

Let's get a little bit of Creole seasoning in.

A little Worcestershire.

[ Sizzling ] Oh.

Come on, get out of there.

If you've never had oysters on the half shell, you should try them.

The flavor is so wonderful.

Now, garlic.

I know this looks like a lot of garlic because guess what.

It is.

And I just took the cloves and they're just puréed.

Oh.

Come on, come on.

I don't want to leave anybody behind.

Oh, look at that.

Look at that.

I don't know about you, but I tell you what -- for Louisianians, this is like we just want this to solidify and this would be like make a bar soap out of this.

Some green onions.

A little salt.

Aw, yes.

Now, you see, I'm not going to cook this too long because I want those green onions to stay fresh, I want this to pop.

I had those herbs in there.

A little bit of white wine.

[ Sizzling intensifies ] We're going to turn this off and we're going to come back and get this nice and creamy.

So let's load up our oysters into the shells.

Now, anytime we have oysters and we shuck oysters, we always save the shells because we can go ahead and wash them and reuse them over.

Now, I'm doing this today in a cast-iron pan.

Often, I would do this on a grill.

So, today, I'm going to do them under the broiler.

Same effect, but a little different.

They'll get a little smokier, especially on that grill.

So let's go ahead and take our oysters and load them into the shell.

You know, oysters run different sizes.

If there's an oyster -- Oh!

If there's an oyster that's small -- See?

Like that's a big shell.

I'm going to go ahead and put two oysters in there.

Oh, come on, come on out.

There we go.

You all don't know how I am controlling myself, not wanting to just go ahead and take one of these babies and just bring it home right off the fork, just like this.

So, now, let's go ahead and cream out our sauce, so we can get this topped.

Now, I saved out a little butter, okay?

And I'm putting this butter.

This is still warm, okay?

But by putting the butter in now, it's going to melt, but this is what's called creaming out, okay?

You're going to notice it picks up a shine, but it's also going to cause this to thicken a little bit.

That's what we're looking for.

We don't get a lot of freezing temperatures, but we get cool weather, so, between the moisture and the rain and the sunshine, our citrus is really, really good.

So let's go ahead and get our oysters topped right now.

Now.

What I'm going to do -- I'm going to take a little bit of our mixture, make sure we have a little everything and just put it right over the top.

Just right over the top.

Oh, yeah.

Doesn't that look good?

And I know what you're saying.

I know what you're thinking.

You're thinking, "Well, wait, wait.

Some of that is going to run off."

That's okay.

That's alright.

Let's get a little more on that one, make sure they get topped really good.

Think about these herbs and these flavors in here, alright?

Now, a little bit of Parmesan cheese.

Can you see the little satsuma zest?

That satsuma -- See the little orange right in there?

That's that satsuma zest.

And remember, you can use orange zest or lemon zest, but that also gives it a little extra pop of citrus.

Alright, let's get a little more cheese right on the top.

Now, I'm going to stick this under the broiler.

I have the broiler set on high.

Alright?

And you could do this, like I said, outside on the grill, but you can also do this and have just a great result inside.

I'm going to stick them under the broiler and I have the broiler on high.

So, under the broiler, these are only going to take about five minutes because that cheese is going to melt really quick.

But remember, that shell, that oyster's going to heat up, we're going to get that little piece of lace on the edge of that oyster, and they'll be ready to go.

And see that extra butter down in there?

I'll show you what we're going to do with that.

So let's get these under the broiler.

Under the broiler on high, just for about five minutes, and we'll have, oh, garlicky, herby goodness with those oysters.

Ohhhhhhhhhhh!

♪ Looky, looky, looky, looky, looky, looky ♪ Look at that.

Now, a couple things I like to do to finish it off, okay?

Hit it with a little fresh lemon juice, right over the top of each one.

Oh, yeah!

If you want, you could do a little more cheese.

But something we always have, we have French bread and, if you wondered about that sauce...

But, you know, for extra sauce, watch this trick.

I learned this from my wife.

You drizzle a little bit extra on, just like that, along with that lemon juice, then, you take this piece of French bread and you just lay them right on down in the middle because I tell you what -- that French bread, with those drippings to sop up that oyster goodness, that is all that you need.

Adding citrus to oysters just brings them up and makes them happy!

Next, baked chicken is going to get a citrus makeover with a sweet satsuma glaze.

Because of the fall harvest of citrus in our coastal parishes, we get roadside produce stands, like this one, filled with sacks of satsuma and oranges ready for the citrus season of flavor.

Satsuma is one of Louisiana's heritage crops.

It's a type of mandarin orange that arrived here around 1878 and I got to tell you what, baby -- when they're in season, you'll find in everything, from salads and sauces to desserts.

♪ Let us make this chicken taste so wonderful.

Now, I am a fan of chicken thighs, okay?

If you use chicken breast, it's going to be much thicker.

This is a boneless thigh and I've just, basically, I just kind of rolled them up here.

I find that, with this recipe, you want your chicken about 1/2-inch thick.

You don't want it too thick.

Now, if it does get very thick, put it between clear wrap, pound it.

So, especially like with the chicken breast, now, you can split that breast and butterfly it, or just clear-wrap it and pound it to flatten it out some, to where it's 1/2-inch thick, and that'll be fine.

Now, what I'm going to do here, I'm going to get a little seasoning here in our flour, along with some paprika that doesn't want to come out.

There you go.

Along with a little salt.

We'll get this kind of stirred all in.

We got a little Creole seasoning.

We've got a little paprika.

And, of course, a little bit of salt.

So we're going to have a little Creole seasoning.

Now, I'm not going to overseason, okay?

So I'm going to put the bottom side down, or, I should say, the top side, or whatever side you want to call it, okay?

Let's flip it over, get that side dusted.

Same thing here.

Get it in.

Alright?

Shake off any excess flour.

I want to get a little bit of oil in our skillet.

And I like to get the pan nice and hot.

That oil is spread out.

We've got that shimmer going.

And, now, I just want to brown this off on both sides.

So let's shake off the excess and let's get it into our pan.

[ Sizzling ] And we'll get the last one in.

They can go right there.

As you see our chicken cooking, I just want it to barely brown off on both sides, okay?

So I only want this for a couple of minutes.

We'll just flip it over.

It's just going to give a nice seal on the chicken.

Also, notice what's happening.

See that little flour that's stuck in the bottom of the pan?

Don't worry.

We're going to get that up.

So, here, I have some satsuma and we're going to use this to deglaze the pan, get those little goodies up off the bottom from my chicken, and we'll also get that flour up, creating a little bit of a gravy, which will give this some body, alright?

[ Sizzling ] So, look at that.

That's what we want.

That's all we want.

Okay?

Got them in there.

[ Sizzling ] You come here.

You come right here.

Now, I had turned the fire down.

Satsumas.

If you haven't seen satsumas -- Let me turn this off for just a second while I explain this to you.

Satsumas are fairly small.

They have a nickname, called the zipper fruit of the kid glove fruit because they're so easy to peel, the skin just comes right off.

They're normally seedless, so what I've done here, I've peeled them and notice I've just kind of mashed them up.

See the pulp?

That's what we want.

We want that pulp.

So let's go ahead.

Our pan is hot.

Let's go ahead and deglaze this pan.

Even with the fire off, we can still deglaze.

So, are you ready with me?

You ready?

Let's go.

[ Sizzling ] Make sure you get those little goodies up off the bottom of the pan.

Oh, there we go.

This is what we want.

See?

See those little, bitty flakes?

See those little, bitty flakes in there?

Remember, that's part of the seasoning.

That's the little brown pieces of the chicken that browned off.

So, now, we're going to pour this over our chicken.

Uh, yes.

Yes!

Alright.

Now, to finish this off, I have zest, satsuma zest, that I'm just going to sprinkle.

And, you know, if you don't have satsumas, try something else.

Try this with any type citrus that you happen to have or like.

But if you get a hold of some satsumas, I tell you what -- they are really great.

A little bit of brown sugar.

This brown sugar is going to kind of melt and give us a nice little glaze.

Oh, yeah, yep.

There you go.

So let's get this in the oven.

350°!

30 minutes from now, we're going to have that wonderful satsuma-glazed chicken.

You all ready for some good, sweet chicken?

Oh, look at this!

I tell you, I can feel that little thickness because of that little bit of brown sugar that we put in.

Oh.

You get right there.

Now, I'm going to take a little bit of our liquid... ...and let's just spoon this right over the top.

All we have to do is finish this off with -- let's get a little color -- a little bit of fresh parsley.

A little bit of green onion.

I tell you what -- I think we did the chicken proud.

That satsuma glaze is wonderful with chicken, but I've also done it on ham!

I've even done it with salmon.

Next, a cake that has a burst!

of citrus flavor in every bite.

I'm down in St. Bernard Parish and we're going to meet Miss Bobbie Roussell at one of the wonderful produce stands along the road.

-A satsuma can be eaten in any size -- small, medium, or large.

Sometimes this size is the best to eat, but, they're all good.

The flavor is sweet if it is ripe-ripe, and it's a little tart if it's a little green.

But they have a lot of people love it green, also.

♪ -Okay, so I can't juggle, alright?

Look, this is a satsuma.

I wanted you to see this.

You can see that the satsuma is like a clementine, like a mandarin orange.

It's just like a small orange.

You can use this recipe with an orange.

You could use navel orange.

You could use a tangerine, besides a satsuma.

Any type citrus you want.

I'm wondering -- I love lemon.

I might even have to try this with lemon, one day.

But that's what a satsuma looks like, alright?

So, I've buttered my pan really, really well.

I'm going to take some sugar and sprinkle over the bottom of the pan.

This is going to create a nice little syrup for us, almost.

Now, it's time to have art class.

What I'm going to do -- We're going to take our satsumas and we're going to put them down and we want to make sure that the entire bottom is completely covered, alright?

So just be a little patient, but just make sure everything is completely covered.

And I'll show you how to fill those little cracks in.

Come on.

Get there.

Get here.

There you go.

You come right here.

Alright.

Now, you see these last two right here?

We have a little crack over here.

Let's just give this little cut.

Get that down in there.

Get this over here.

There we go.

That's what we want, okay?

How's that look?

Doesn't that look great?

Now, remember, what's going to happen when this bakes, our batter's going to be on top of this.

So, just like a pineapple upside-down cake, we're going to go with the satsuma cake.

So I'll set this on the side.

Now, what I have here, I have just flour, a little bit of baking powder, and we're going to get in just a little touch of salt.

Now, let's just kind of work that all together in there.

Get that all spread out.

You can see I have my milk here, right here in a mason jar.

Now, what I have here, I have butter that I've gotten really soft and started to melt.

We'll get in some sugar.

Let's go ahead and start creaming this out.

We are just going to go ahead, get this creamed out.

There we go.

That's why we want that butter nice and soft -- so it creams out really easy.

Now, one of the things about using a mixer is that we have to scrape down the sides.

Always take a moment to scrape your sides down, okay?

Now that our sides are wiped down, we can continue.

Let's get in our egg.

A little vanilla.

If you like a lot of vanilla, put a lot in.

Now, now, I want to start getting in some of our flour and our milk.

So let's get in a little flour.

Let's get in some milk.

Alright.

Let's start this off.

See?

This is what I was talking about, that spatula.

That spatula comes in handy.

Just wipe those sides down.

When you go to the citrus festivals, you see citrus used in ways that you would never think of!

But it always adds such a wonderful flavor.

Here, a little more flour.

Let's get our milk in.

Alright.

Let's get you going.

There we go, nice and smooth.

Let's get the last little bit of flour in.

We'll wipe down our sides.

I tell you what -- I think we'll be ready to go into the pan.

Aw, yes!

Alright.

A little more zip and we're ready for the pan.

Tell you what -- I think this is ready to go.

Doesn't this look beautiful?

Alright.

Let me get our beaters out.

Hey, as a kid, did you always ask for the beater?

Mom used to make chocolate cakes.

I know this is totally off-subject, but I tell you what -- I made sure I tried to beat Dad to the kitchen when she made that chocolate cake because that icing was homemade and I wanted to lick that batter.

So, here, look, remember?

We prepared our pan.

Let's just get our cake batter in.

See?

It's nice and light.

Oh, come on!

Why don't you want to come out?

There we go.

Alright.

Now, here's what we're going to do.

Just gently spread it around.

Because we don't want to move what's on the bottom too much.

Alright.

Just like Mom taught me, in case there are air bubbles... That helps with the air bubbles.

Plus, it's just fun to do.

The oven -- 350°.

We're going to pop this in for about 25 to 30 minutes, 'til we take a toothpick or a knife and it comes out clean.

Ah!

Oh, I tell you what -- this citrusy goodness, in 25 to 30 minutes, we're going to have a wonderful cake because, at 350°?

Perfect.

[ Posh accent ] Now is the moment of truth.

Let's look at our cake.

Please come off.

Please come off.

[ Gasp ] Aw!

Ta-da!

Orange [aren't] you glad we made this upside-down citrus cake?

It's a perfect finale to our Louisiana citrus salute!

Thank y'all for joining me on this culinary road trip.

Now, keep that party rolling.

Bring the big flavors of Louisiana to your home!

So, I'll see you next time for more "Cookin' Louisiana."

-The companion cookbook to "Kevin Belton's Cookin' Louisiana" is available for $28 plus shipping and handling.

You can also order an hour-long DVD of favorite dishes from the series, for $19.95 plus shipping and handling.

Both the book and favorites DVD are available for $43.95 plus shipping and handling.

To order these items, call 1-866-360-4928 or order online at wyes.org.

-While our potatoes cook, we're all -- the crew -- we're all going to go fishing.

So we'll be back and we'll see you tomorrow, once our potatoes cook, because we're going fishing right now.

So, y'all watch the pot, alright?

Periodically -- Okay, Susan?

Yeah, Susan, you come up and stir it periodically, alright?

And then -- And then -- Yeah, yeah, Ralph, Lionel, y'all are next up to stir.

So, come on gang, let's go.

Let's go fishing.

Okay.

So I can lean on.

I can like -- Let me tell y'all a little something.

[ Laughter ] Let me tell you about Baton Rouge.

[ Laughter ] Kind of like that?

Join us tomorrow, when we'll be back to the risotto pot.

Will the risotto be done?

Will the shrimp be overcooked?

♪ Dun dun dun ♪ Will the crew still be awake at their post?

We'll see you soon.

♪ Mmm.

♪ -For more information about "Kevin Belton's Cookin' Louisiana," visit wyes.org.

-Funding for "Kevin Belton's "Cookin' Louisiana" was provided by... ♪