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April 11, 2013
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Collector's Bundle!! Last week I inadvertantly left the link to our Collector's Bundle off the newsletter, spurring a flurry of calls from people afraid we'd sold out. We still have inventory, and here's what you get: we'll immediately mail you the first six issues of the magazine, plus get the remaining four issues of 2013 by the end of the year. That's ten magazines, more than 600 recipes, plus unique travel destinations and our insider's look into Louisiana's unique culinary culture. Click here, or call 504-208-9959 to place your order. The mailing list for the May/June issue will be generated early next week, so do it now while it's on your mind. Mother's Day is just around the corner, as is graduation; this collection makes an excellent gift. This weekend, I'm heading over to Orange Beach, AL to help judge "A Battle of Epic Proportions": the Lower Alabama vs. Louisiana Gumbo Cookoff at the L.A. Gumbo Festival. The event kicks off tonight (Thursday) with a Kenny Chesney concert, and runs through Saturday. We will also witness the preparation of the World's Largest Pot of Gumbo Saturday afternoon; Chefs John Folse and Rick Tramonto will team up with Alabama restaurateur Rick Baumhower to prepare the monster. The recipe starts with 750 pounds of shrimp, and goes from there. More information on the event can be found here; track me down and say hello. If Alabama isn't part of your weekend plans, scan through the calendar below and select something to do. Festival season is in full swing here in Louisiana, and the weather should be fine. A special thanks to those magazine subscribers who received our magazine survey and took a few minutes to respond. Surveys are still coming in and I'll share the results with you next week. Enjoy this week's recipes, share them with family and friends, and, as always, let us know what's on your mind.
Susan Ford, President PS: Advertising on this email newsletter is inexpensive and read by thousands. Email for rates and additional information.
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Oysters VincentNo respectable South Louisiana restaurant is without a baked oyster dish, even if it just shows up as a special from time to time. This one from Vincent's Italian Cuisine is decadent. Shrimp, crab meat, bacon, butter, cheese, garlic, breadcrumbs, and various seasonings all combined to spread atop a dozen plump oysters; bake the whole thing off to bubbly perfection. Oysters are still in season- go for it! Vincent's Italian Cuisine is part of the Louisiana Oyster Trail |
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Emeril's Delmonico Barbecued ShrimpAnyone who knows me knows how much I love shrimp, and naturally I ordered this dish for dinner at Emeril's Delmonico a couple of weeks ago. It was a standout, and Chef de Cuisine Anthony Scanio agreed to modify it to proportions suitable for preparing at home. The shrimp and sauce are served over Rosemary Grit Cakes, so you get two recipes in one. Make this one this weekend. |
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Uncle's Barbecue Sauce Pork Spare RibsUncle's Barbecue Sauce is manufactured and bottled in New Iberia, and it tastes like Louisiana barbecue sauce should. This is a very casual recipe; use your judgement for the amount of ribs you need to feed your crowd, and season accordingly. Just make sure to slather with this sauce. Here's a link for local retailers, or order it directly from the company. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |