April 14, 2012
Welcome to Louisiana Kitchen
In between monsoons the weather has been spectacular lately, and we grilled several times this week. I am in love with chicken wings—I toss them in olive oil, garlic powder, onion powder, black pepper, and Creole seasoning, then let Jim grill them off to perfection. Pass plenty of hot sauce.
I skewered shrimp and basted them with teriyaki sauce—that's a perfect pairing for the Asian slaw recipe below. What do you like to grill? I'm looking for fast, tasty ideas.
Speaking of tasty, Jyl and I were invited to meet the new chef at 7 on Fulton in New Orleans one night earlier this week. Chef Ryan Stone Ware presented us and a few other journalists with a 6-course dinner featuring fresh Louisiana seafood and produce—excellent. Every dish was outstanding, and Chef Ware promised some recipes for publication in a few weeks.
Music to our ears, the printer called yesterday afternoon to say that our first issue will be off the bindery Monday afternoon and, barring catastrophe, we should have the first copies in our hot little hands Tuesday morning. What a relief! Keep an eye on our Facebook Fan Page next week for reactions.
StarChefs.com, the website and news source for chefs, spent time in New Orleans this spring and selected 10 New Orleans chefs as Rising Stars; there's a ceremony and tasting. Information here.
The New Orleans chapter of the American Culinary Federation has announced their picks for Best Chefs of Louisiana; awards ceremony and tasting information here.
And finally, we have a new kitten! The SPCA was attempting to set a record for single-day adoptions last weekend, so I stopped by and got a companion for Jack. We haven't named him yet, and Jack's not exactly thrilled with the situation, but he'll come around.
Enjoy the recipes, and let us know what's on your mind.
Susan Ford, President
Our Kitchen & Culture, LLC.
If you missed my note last week, we've posted a gallery of some of the pages of our first issue on our website, and the feedback we're getting from readers is exciting. I can't wait to get a copy in my hot little hands. Many, many thanks to those of you who have subscribed. If you've not signed up yet, subscription information is here.
http://louisiana.kitchenandculture.com
susan@kitchenandculture.com
jyl@kitchenandculture.com
Relevant Blog Entries:
Darling David
Under the Gun
Faking it: or a guide to post-Mardi Gras detox
Resources:
Archive of 2012 Newsletters
Top Ten Recipes of 2011
Louisiana Farmers Markets
Miss last week's recipes?
Tip of the Week:
Three Veggies you should Never Refrigerate
Advertise with us:
Email Susan Ford for a rate card
East Pilgrimage and a Tribute to Leah Chase
My daughter, Cecilia, and her best friend, Julia, left this morning for Natchez, Mississippi, and Oakland Plantation, which is owned by Julia's paternal grandmother. The historic city is in the midst of it annual Spring Pilgrimage and Julia's grandmother likes to have the girls don vintage plantation-style dresses and lead visitors around the grounds. I have not been to the plantation but I have seen pictures of the girls in their finery from past years and the site just cracks me up. This is not to say they do not look beautiful and elegant: They do. It's just that they are both so far removed from the moonlight, magnolias, and romance that cloud so many 15 year-old girls' heads.
Read the rest of Jyl's blog here.
Shrimp, Pea, and Rice Stew
Excerpted from Andrea Reusing's Cooking in the Moment, this recipe has you saute onions, peppers, and garlic; add tomatoes, two pounds of shrimp, and some seasonings. Cook until the shrimp are pink, and serve over Baked Cheese Grits. Simple and delicious.
Breakfast Shrimp Recipe Here
French Quarter Festivals has limited-edition, signed and numbered copies for sale, with a portion of the proceeds going to benefit French Quarter Festivals, Inc.
Easy Asian Slaw
I make this slaw on a regular basis, to serve both at home and to take to pot luck dinners (Stacey's crawfish boil last night, for instance). It always draws rave reviews, and people always request the recipe. Shredded carrots and cabbage are brightened up with the addition of mint, cilantro, and green onions; the dressing has a definite bite to it with the addition of Sriracha chili sauce.
Add poached shrimp or shredded chicken and it's substantial enough for lunch, or a dinner entree.
Grilled Pimento Cheese Sandwiches
Did you know that Thursday, April 12, is National Grilled Cheese Sandwich Day? Some people view the sandwich as mundane, pedestrian fare, others (like me!) view it as a delicacy.
The Lee Bros. fall into the latter category, as their recipe for a Grilled Pimento Cheese sandwich demonstrates.
Pimento Cheese for Grilling
This recipe is from The Lee Bros. Southern Cookbook.
Calendar of Events
Coming Soon:
Louisiana Kitchen
Published by Our Kitchen and Culture, LLC, Louisiana Kitchen magazine will launch in March 2012. Our editorial mission is to provide a unique guide to authentic Louisiana cultural and culinary traditions—and of course, the recipes you'll need to create authentic Louisiana cuisine in your own home. Your friends and family will love you.
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email Susan
Apr 12, 2012 to Apr 15, 2012
New Orleans: French Quarter Festival
Lake Charles: Downtown Lake Charles Crawfish Fest
New Orleans: French Quarter Festival
Apr 13, 2012 to Apr 15, 2012
Jeanerette: Jeanerette Ole' Country Fair
New Iberia: Cajun Hot Sauce Festival
Ponchatoula: 41st Annual Strawberry Festival
Apr 13, 2012 to Apr 14, 2012
Parks: Parks Cracklin Cookoff
Apr 13, 2012 to Apr 22, 2012
Shreveport: Holiday In Dixie
Apr 14, 2012
Alexandria: Spring Herb Day and Arts & Crafts Festival
Cutoff: Cracklin' Cook-Off, Car & Craft Show
Winnsboro: Winnsboro: Franklin Parish Catfish Festival
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