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July 10, 2014
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Our plants are going nuts. We've had plenty of rain this spring and early summer, temperatures and humidity levels have been moderate, and my basil, rosemary, mint, oregano, and pepper plants are flourishing. I like to crush a LOT of garlic in some olive oil, add a handful of torn basil, a couple of diced ripe tomatoes, and some salt to a big salad bowl and let it muddle for 20 minutes or so. The oil in the basil and garlic infuse the olive oil, and the salt draws water out of the tomatoes. I then toss in some cubed day-old sourdough or Italian bread and some fresh mozzarella pearls, let the bread soak up all that good juice, and serve; vampires beware. It's delicious. The pepper plants are enormous and I'm going to have loads of jalapeño peppers. I intend to make chow chow, and pickled peppers; what else should I do with them? Send me hot pepper recipes. Congratulations to our friends at the Hotel Monteleone; the Carousel Bar has been named one of the top twenty bars in the world by Vogue Living; we tend to agree. Brennan's is Brennan's again -- the team of Terry White and Ralph Brennan will be allowed to purchase the name Brennan's and append it to the facade of the French Quarter classic. They intend to reopen the restaurant this fall, with major renovations and an updated menu that honors the restaurant's traditions. And finally, Jacksonians in neighboring Mississippi can begin to rejoice -- the Cvitanovich family and the management team of Jackson Hilton announced this week that a Dragos Seafood Restaurant will open there this fall, serving their world famous charbroiled oysters. 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. Subscribe to Louisiana Kitchen & Culture magazine: click to subscribe to Louisiana Kitchen & Culture in print. If you enjoy this newsletter then you will love the magazine, exclusive recipes, interesting articles with plenty of photos of food, people and places.
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Port Hudson's Southern-Fried Chicken Wiley Rowe, caretaker of John Folse's White Oak Plantation in Baton Rouge, says this is the best recipe in the entire 842 pages of the Encyclopedia of Cajun & Creole Cuisine, a book I refer to so frequently it stays close to my desk instead of on the bookshelf with my other cookbooks. This is how my mother fried chicken, and she'd usually make pan gravy behind it to serve over rice. Delicious! Click to forward email and recipes.
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Roasted Onions Stuffed with Cheese This is the perfect side dish to grilled beef of any sort. The onions are roasted until the skins are charred, then stuffed with cheese sour cream. If you don't want to turn on the oven, wrap the onions in foil and roast them on the grill, then finish them off in the oven (or toaster oven!) Click to forward email and recipes.
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Grilled Shrimp with Peach Salsa These shrimp are marinated in garlicky olive oil then quickly grilled; serve over a bed of peach salsa. They need to marinate for a while, so make the garlic-infused olive oil the night before, and put the shrimp in the marinade before you go to work. You'll have a fast, delicious dinner practically prepared when you get home. Click to forward email and recipes.  |
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