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October 10, 2013
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Orders are coming in for our holiday gift subscription promotion. We offer options ranging from $25 for a one-year subscription to $65 for the entire first three years of the magazine; one of the packages will be perfect for several people on your shopping list. We're taking pre-orders now; we'll ship packages with custom gift cards to your gift recipients the first week of December. Quantities on some issues are limited, so go ahead, place your order, and check a few people off your list. Fall has finally come to Louisiana. Our threatened hurricane petered out to nothing last weekend, and once the tropical moisture dissipated, we were left with beautiful blue skies, temperatures in the high 70s, and low humidity. Perfect, in other words, and just in time for a weekend full of festivals and events. You'll find us at the cooking demonstration stage of the Louisiana Seafood Festival in New Orleans' City Park, Friday - Sunday. Chef John Besh takes the stage at 6:00; bring your copy of the September/October edition of the magazine (his upcoming cookbook is excerpted) and ask him for an autograph. Chef Anthony Scanio of Emeril's Delmonico takes the 5:00 slot on Saturday afternoon; he's featured at the Chef's Table in the issue, so you've got a double autograph opportunity. I'm going to try to make it to a tour at LARC’s Acadian Village on Saturday as I make a flying day trip to Lake Charles, and am hoping for an early breakfast in Breaux Bridge Sunday morning before I head back to New Orleans. A little busy... And finally, congratulations to Lyndsie of Metaire- she's the lucky winner in the Rouge et Blanc sweepstakes. She'll join me on Friday Oct. 25 for a fun-filled weekend. 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
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Shrimp ScampiYou start this recipe by making a versatile compound butter -- feel free to double it and save half for other uses; you can make the butter up to a week in advance, bringing total prep time down considerably. The shrimp are roasted rather than sautéed on the stovetop, reducing spatter AND eliminating the risk of burning the butter. Serve with hot crusty French bread for sopping, and a crisp green salad. |
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Clementine's Crab CakesClementine's owner Wayne Peltier has been serving fine food in Acadiana in one location or another for 30 years. He opened the restaurant in New Iberia in 1999, and this is a signature dish. For a football weekend buffet, prepare them bite-sized and serve with a variety of dipping sauces. |
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Smothered Pork Chops with ChanterellesFrom Hugh Acheson's award-winning cookbook A New Turn In the South, this is a hearty, soul-warming dish loaded with fall harvest Chanterelle mushrooms. The chops start on the stove top and finish in the oven, while you make a creamy mushroom gravy. Serve with some apple sauce and a baked sweet potato... mmm. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |