 |
 |
SPONSOR:
|
|
Thursday, March 7, 2013
|
|
As I write I work from the confines of my home office as delicious aromas waft from the kitchen at the other end of my house, which often serves as the fall-back test kitchen and studio for the print edition of Louisiana Kitchen & Culture. Photographer David Gallent and stylist Karen Lowry are hard at work on some of the content for the May issue of the magazine. I am finding a tasso and cheddar pie with a simple side of Creole tomato relish pretty hard to resist, and there is a giant, brined double-cut pork chop they are planning to pair with some sort of creamy Creole polenta or some such that is getting pretty hard to ignore, too.... Wonderful foods are so central to our culture here and each year I am reminded anew of just how much there is to do throughout Louisiana in springtime when every weekend is jammed with festivals, concerts, and celebrations of every sort, many of them held in celebrations of our state's rich agricultural bounty. For example, this Saturday the Louisiana Seafood Promotion and Marketing Board and New Orleans Musical Legends, Inc. are hosting the 6th annual Louisiana Oyster Jubilee. Chefs will compete to win the title of the “Best Oyster Po-Boy” in New Orleans, and the event will feature the Longest Oyster Po-Boy, built by over 30 local restaurants. The colossal po-boy will be stuffed with 5,500 Louisiana harvested oysters and sprawl across 340 feet of Bourbon Street. After the ceremonial cutting, the po-boy will be distributed for free to oyster lovers in the 300 block of Bourbon Street and is expected to be devoured within minutes. LK&C publisher Susan Ford is one of the celebrity judges; stop by and say hello to her if you're on the street. Special to this year’s celebration, at 11 a.m. the “White Coat Brigade,” which includes area chefs and doctors from Terrebonne General Medical Center, will march down Bourbon Street to center stage where they will make a special announcement about a tribute appearing soon in area restaurants for Louisiana oysterman Mike Voisin, the CEO of Motivatit Seafood and Gulf seafood industry advocate who passed away on February 2. For more information visit oysterjubilee.com. In celebration of the feast day of the patron saint of Italy, Louisiana-based Rouses, the 7th fast-growing independent supermarket chain in the country, is building St. Joseph Altars right in four of their stores. St. Joseph (San Guiseppe) is credited with having prevented a famine in Sicily during the Middle Ages after the region's people prayed desperately to him to send rain, promising in return to honor him with a large feast. The rains finally came, allowing the people to sustain themselves largely on fava beans, which play an integral part in any devotional altar. Catholics who immigrated to Louisiana from Italy brought the devotional practice with them and community altars are popular here. Like all St. Joseph altars, which, by virtue of their nature, are open to the public, the Rouses altars will be covered with lavish spreads. The altars will be up from March 15th through19th. Participating Rouses locations are 701 Baronne Street in New Orleans, 2900 Veterans in Metairie, 204 North Canal Boulevard in Thibodaux, and 5818 West Main Street in Houma. Special Note for Louisiana Kitchen & Culture magazine subscribers: If you are a One-year Charter Subscriber and you have not renewed, your final issue is in the mail, if not already in your mailbox. You should have received a renewal notice via email or snail mail last week; Click to renew or call 504.208.9959 today. Enjoy this week's recipes, and let us know what's on your mind. Best-
Jyl Benson, Editor in Chief |
|
 |
|
|
Baked Oysters RadostaFrom Chef Andrea of Andrea's Restaurant, he says "this recipe is named after a very good customer and is in the spirit of New Orleans' love affair with baked oyster casseroles. Of course, it's also in the spirit of what we Italians have been doing with oysters, clams, and mussels for probably a thousand years. It's a simple preparation; the oysters are sauteed with seasoning and white wine, then baked to bubbly goodness with cheese and breadcrumbs. Andrea's Restaurant is part of the Louisiana Oyster Trail. |
 |
Seafood Stuffed EggplantMany people in Louisiana abstain from eating meat during the penitent season of Lent. In recognition of this practice and because we simply crave fresh seafood, we offer up this recipe from our friends at Rouses. We are hoping this dish is represented on their St. Joseph's Altars. |
 |
Louisiana Citrus PieThough it is getting a little bit late in the season fresh Louisiana citrus is still available and, by this time of the year, it is sweeter than ever. Make the very best of the last few weeks of its availability and indulge in this refreshing, super easy, dessert that I make for my family on a regular basis. |
 |
Find Louisiana Kitchen & Culture at Rouses
Louisiana Kitchen & Culture's e-Newsletter reaches thousands of people every week. For advertising information, Special Note for Louisiana Kitchen & Culture magazine subscribers. If you are a One-year Charter Subscriber and you have not renewed, your final issue is in the mail. You should have received a renewal notice via email or snail mail last week; take a minute and renew today. |
|
| | Add Us as a Friend on Facebook | |
|
Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |