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May 9, 2013
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It's almost time for Creole tomatoes, and, in anticipation, I've included Chef Paul Prudhomme's Fried Green Potato with Cream Gravy recipe. Big ripe tomatoes are an absolute favorite of mine, but so are fried green ones. Congratulations to Matt & Juliandraof Moraga, California. They won the deluxe accomodations at the Hotel Monteleone tickets to NOWFE, and are thrilled at the prospect of a long weekend in New Orleans. We're looking forward to meeting them. Over the past couple of years, small towns around Louisiana have won various awards for tastiest town, best road food, etc. and you all have helped by voting often and early. Cocodrie is a finalist for Ultimate Fishing Town from the World Fishing Network; you can vote here. Do your part, and let's move them up the list. The Delcambre Seafood and Farmers' Market is holding its grand opening on Saturday, May 11, from 8:00 - 1:00; food, music, cooking demonstrations, and baby alligators will abound. Stop by; lots of crafts vendors if you have the urge to shop. LK&C culinary media director David Gallent and I are starting the cooking and shooting process for the July/August issue of the magazine this afternoon. I've got several friends and neighbors who are all too happy to help with the cleaning up, as long as they get to be part of the tasting. We're considering inviting small groups of readers to attend photo shoots later this year; we'd discuss the recipes, how and why they were selected, how we plate and style for photography, and talk about cooking techniques. And then, of course, we'd taste. Answer this quick poll and let us know if you'd be interested in attending something like this. 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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Ligurian Seafood SaladChef Rick Tramonto says he was inspired to create this recipe after a visit to the Ligurian coast of Italy. Bright with lemon, herbs and olive oil, it's a two-for-one; a low-calorie, low-carb seafood salad, served over a cannellini bean salad that is a stand-out in and of itself. Chef suggests substituting seafood for what's fresh and in season in your market. From Chef Rick Tramonto's Osteria cookbook. |
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Fried Green Tomatoes with Cream GravyIt's almost time for Creole tomatoes to hit the market; while we wait impatiently, here's a great recipe from Chef Paul Prudhomme's Always Cooking cookbook to make good use of the green tomatoes. This is definitely in the "all things in moderation" category. |
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Southern Pan-Fried ChickenIs there anything better than perfectly fried chicken with a plate full of fresh summer vegetables? This recipe is from Miss Edna Lewis and Chef Scott Peacock's The Gift of Southern Cooking. To get this right, you're going to put it in a brine solution and let it sit, refrigerated, overnight, drain it, cover it in buttermilk, and let it sit, refrigerated, all day, before pan frying. I'd make some gravy behind it, some buttermilk biscuits, and eat up. |
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