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August 14, 2014
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This has been a busy and productive week. Tuesday I joined the New Orleans Convention Company in Slidell for Senator Mary Landrieu's kickoff fundraising event for her campaign for reelection this fall. Then I headed up to Chef John Folse's White Oak Plantation to watch him and James Carville knock out an episode of his new series "Hooks, Lies, and Alibis" - it will start airing nationally in January on PBS. Prepare for some great stories and recipes. They made boiled river shrimp, shrimp-stuffed merliton (pronounced melly-taw; aka chayote squash), and a pan full of barbecue shrimp. Last night I met some friends for dinner at Bistreaux in the French Quarter, and tomorrow I'm heading back to Baton Rouge for lunch at Restaurant IPO. In between all that I'm proofing final pages for the September/October issue, which you won't want to miss because it's absolutely loaded with recipes from four very Cajun but very different parts of Louisiana. We've nicknamed it our Cajun Comfort Food issue; it's not too late to get your name on the subscription list if you're not already a subscriber. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President P.S. Subscribe to Louisiana Kitchen & Culture magazine: click to subscribe to Louisiana Kitchen & Culture in print. If you enjoy this newsletter then you will love the magazine, exclusive recipes, interesting articles with plenty of photos of food, people and places.
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In the Mail! |
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Lima Beans and Shrimp Judy Walker is the food editor for the New Orleans Times Picayune; this is her recipe. Shrimp and baby lima beans are a perfect pairing, and both are in season right now. Click to forward email and recipes.
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Shrimp Sliders From Nathalie Dupree and Cynthia Graubart's epic Mastering the Art of Southern Cooking, this is a great idea for leftover shrimp from a summer seafood boil. Cooked shrimp are diced, mixed with simple seasonings, chilled, then pan fried. Easy and delicious. Click to forward email and recipes.
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John Besh's Stewed Okra and Tomatoes This is another classic summer dish, when produce is at its peak. Okra and tomatoes go perfectly together; this also freezes well and is great to pull out in the dead of winter for a taste of summer, so make extra. Bonus- toss in a handful of cleaned shrimp at the very end for a treat. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |