Wednesday, March 27, 2013

Adding some Green to your Decor

Emerald Green is the official color of the season.  Find some great green home decor here:

Thursday, March 21, 2013

Mariza Recipe from Last Night's Episode of Chet Chat

Did you catch Chet Chat last night?  If so, then I am sure you would love to have the recipe for Chef Ian Schnoebelen of Mariza's Black Linguine with Gulf Shrimp! Well here it is!!  Enjoy!

Black Linguine with Gulf Shrimp, Crab and Cherry Tomatoes
Chef Ian Schnoebelen, Mariza

Black Linguine Pasta

Yield: 4 ounces

4 cups                                    All-purpose Flour
.66 cup                                    Semolina flour
6 each                                    Eggs
4 each                                    Egg yolks
1 tablespoon                        Squid ink
1 tablespoon                        Extra virgin olive oil

Place flour and semolina in bowl of stand mixer with dough hook and mix on slow. Add eggs and egg yolks one at time followed by the squid ink and olive oil. Add more flour until the proper dryness is achieved. Allow to rest at least 30 minutes. Let rest at least 1/2 hour. Process into Linguine with a pasta machine and linguine cutter.

Gulf Shrimp, Crab and Cherry Tomatoes

Yield: 2-4 servings

24 small                        Fresh Gulf Shrimp, peeled and deveined
1 teaspoon                        Garlic, minced
.25 cup                                    White wine
.25 cup                                    Heavy cream
.5                                    Lemon, juiced
To Taste                        Salt
To Taste                        Pepper
2 ounces                        Butter, unsalted
3 tablespoons                        Lump crabmeat, picked for shells
.5 cup                                    Cherry tomatoes, sliced
1 tablespoons                        Parmesan cheese, grated

Bring a medium-sized pot of water to a boil. Meanwhile, heat a skillet with a small amount of olive oil and add shrimp. When one side of the shrimp is cooked, flip shrimp over and add garlic, wine, cream, lemon juice, salt and pepper. Reduce until thickened.  Next, add butter, crabmeat, tomatoes and Parmesan cheese.  

Drop four ounces of the linguine into boiling water for two minutes. Remove from water and add to sauce. To serve, place in a bowl. The chef recommends serving this dish with toasted Ciabatta Bread and Basil Pesto.

For More Information on Mariza:
Mariza | Rice Mill Lofts | 2900 Chartres Street New Orleans, LA 70117
504.598.5700 | |
·       Tuesday - Thursday: 5:00 PM – 10:00 PM
·       Friday - Saturday: 5:00 PM – 11:00 PM
·       Closed Sunday and Monday

Thursday, March 14, 2013

The word is out!

Newspapers across Louisiana are reporting the story of me being a contestant on Season 4 of Worst Cooks in America!  Here is one of the new articles this week:

From the Opelousas Daily World on 3/13/13:
New Iberia native learning new skills on Food Network competition


Tuesday, March 12, 2013

What do you think of Pink?

If you're looking to add some pink to your decor, check out this board on Pinterest:

Monday, March 11, 2013

Grand Re-Opening of NOLA Pie Guy at Chet Pourciau Design on 3.14.13

Come out for the Grand Re-Opening of NOLA Pie Guy! We will celebrate national Pi-Day (3.14) with my good friend Nathan Winner at Chet Pourciau Design this Thursday from 6 p.m. to 9 p.m.

All pre-ordered pies will be available for pick-up (to pre-order go to and select "pick-up") and the NOLA Pie Guy will have homemade pies available by the slice. 
Come early for a slice of the exclusive "Pourciau Pie"inspired by my black and white cake recipe on last night's episode of the Food Network's Worst Cooks in America! 
From the show: Decorating Niche: An interior designer by trade, Chet is sure that any challenge involving decorating is his for the taking. "I'm going to decorate the hell out of this damn cake, you hear me?" he asks his fellow competitors. He plans to make a black-and-white cake topped with cream-filled sandwich cookies. Although Chef Bobby praises the cake's appearance, Dash and Sawyer aren't impressed with its taste.

Read more at:
A portion of all profits will be donated to Edible School Yard New Orleans just in time for their annual fundraiser, An Edible Evening (pick up your invite/ tickets at the grand opening). 

Invite your friends for an evening of sweets, philanthropy and friends brought to you by Chet Pourciau Design and the NOLA Pie Guy!!! 

What: NOLA Pie Guy Grand Reopening
When: Thursday, March 14, 2013, 6 p.m. to 9 p.m.
Where: Chet Pourciau Design, 3652 Magazine Street, NOLA 70115

Follow me on twitter @chetpourciau and join in as I tweet during Worst Cooks in America on Sunday nights #worstcooks #TeamChet

Friday, March 8, 2013

Table Lamps, Anyone?

See the latest designs from Hollywood here:
InStyle Decor Beverly Hills Table Lamps

Beautiful Chinese Porcelain Interior Design Inspirations to enjoy & share

Check out this board on Pinterest courtesy of
Chinese Home Decor Inspirations

Wednesday, March 6, 2013

Chet Pourciau Design Semi- Annual End of The Season Event is Here!!!!!!!!

SHHHHHHHH.... The Chet Pourciau Design Semi- Annual End of The Season Event is happening now. Save up to 75% off of select merchandise as we make way for our new inventory. Don't tell anyone wink wink.

Tuesday, March 5, 2013

The "Who Dat" Burger and more from Worst Cooks in America

On Sunday's episode of the Food Network's Worst Cooks in America I made gelato and the Who Dat Burger!

Here I am during the "Skill Drill."  My gelato made the top three with the unique flavor combination of apricot, bacon, honey and lavender!

For the Main Dish Challenge, I created what I like to call the "Who Dat" Burger - the winning dish of the night for the Blue Team!

Inspired by Home - A bit homesick for New Orleans, Chet serves Chef Bobby an olive-and-pickle-topped burger inspired by the flavors of a muffaletta, a traditional sandwich from his hometown. The Blue Team mentor is wowed by it: "Very smart idea," he tells Chet. "It tastes like a muffaletta." Chet's burger is ultimately named the most successful of the day, and he survives elimination. 

Read more at:

Here are the the ingredients for the Who Dat Burger:
  • Ground Chuck
  • Olive Salad (black olives, green olives, pickles, capers, celery)
  • Bacon
  • Provolone Cheese
  • Toasted Bun
As my side dish, I recreated my mom's delicious potato salad:
  • potatoes
  • eggs
  • mayo
  • relish
  • a touch of mustard
  • salt 
  • pepper
Tune in on Sunday nights at 8 p.m. to the Food Network to watch me in action on Worst Cooks in America! Follow me as I live tweet during the show and join in the conversation @chetpourciau #worstcooks