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March 20, 2014
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Once again, temperatures have fluctuated by 40 degrees this week; I'm so tired of dressing for winter, spring, and summer all in one week. I'm sure I'll be pining for cooler temps in a couple of months, but a week of relatively steady temps is sorely missed. We have partnered with the Hotel Monteleone to give one lucky reader a long weekend for two in New Orleans and tickets to the New Orleans Wine and Food Experience. Details and the entry form are here; good luck, and I look forward to meeting the winner! Congratulations to my friends Mia and Justin Devillier at La Petite Grocery; the restaurant is celebrating its 10th anniversary. Chef Devillier is up for a James Beard award again this year, and was very competitive on Top Chef New Orleans. This weekend you'll find me judging the Jumbo Gumbo and Bayou Best cookoff at the Louisiana Swamp Stomp at Nicholls State. Named one of the top twenty events in the South by the Southeast Tourism Association. In its sixth year, the festival is a fun-filled three day weekend with music, arts and craft vendors, and a carnival. The cookoff is on Saturday; stop by the judges table and say hello. I had a few readers show up at the jambalaya cookoff I judged last weekend. And finally, speaking of readers, later today LK&C reader Tommy Centola is going to buy me a cup of coffe — or a beer, if it's really later in the day; he's enjoying an extended stay in New Orleans after marching in the Irish Channel St. Patrick's Day parade last weekend. I love meeting readers in person, so let me know when you're in town! 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. Our subscribers to the print magazine keep this weekly newsletter free to you, so please consider getting your own paid magazine subscription: click to subscribe to Louisiana Kitchen & Culture in print. Still not sure? Start with a trial Only $10 gets you the special trial subscription |
Subscribers: Watch for Your March/April Issue |
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Louisiana Crawfish Pie From Chef Darin Nesbit, you can't make this without playing Hank Williams' "Jambalay, Crawfish Pie, File Gumbo" ... Are you singing it yet? I bet you are, and your toe is tapping. Brandy and a little heavy cream finish the pie filling off perfectly.
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Crawfish Fritters with Sriracha Aioli This recipe first appeared in the March/April 2013 edition of Louisiana Kitchen & Culture. They are so good, we fought over the leftovers when we were done with the photo shoot.
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Grilled Flank Steak This is a super simple recipe -- it does need to marinate overnight, but you put the marinade ingredients into a blender, whirl them up, pour it over the steak, and put everything in the refrigerator. The finished product is delicious on it's own, it makes a great filling for a wrap-style sandwich, and I like to make flat bread: crush a clove of garlic and smear it on a flour tortilla with a little olive oil, top with thinly sliced steak, mushrooms, feta cheese, artichoke hearts, or whatever else sounds good and bake in a 350º oven until the tortilla begins to brown.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |