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July 31, 2014
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This weekend you'll find us at the Louisiana Foodservice and Hospitality Show - we'll be in the Jazzmen Rice booth, #1308. Stop by and say hello, and have a taste of my favorite rice while you're there. If you don't subscribe to the print magazine, give it some thought. Subscriptions and advertising are what keep this newsletter free to you. Our bundle plus deal is the best buy; we put the first 14 issues we published in a box and ship it off, and you'll get the Sept/Oct and Nov/Dec issues as a regular subscriber. That's Cajun Comfort Food, and the Ultimate Holiday Food Guide, plus 700+ recipes we've already published, very few of which appear on this newsletter. Last week I asked you to opine on braised beef and gravy over biscuits, or over rustic bread, and y'all aren't biscuit-eaters, which is fine, that just leaves more for me. I haven't met many homemade biscuits I didn't like. My mom always made biscuits for breakfast and supper almost always included biscuits or cornbread. She would make what she called "biscuit flitters" for supper on top of the stove when she deemed it too hot to turn on the oven, and she'd make a brown gravy with ripe tomatoes cooked into it. Lots of black pepper, and served over the stovetop biscuits. Chicken and dumplings came up several times in your comments on what constitutes comfort food to you, so I think we'll get to work developing some recipes for this winter. Let me know if you have a favorite family recipe, 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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In the Mail! |
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Bread Salad with Grilled Shrimp This is a great way to use up day-old bread and bonus, it call all be outside on the grill so no need to heat up the kitchen. My modification to this is to crush several cloves of garlic into the olive oil prior to drizzling on the bread, and I add a handful of fresh basil if I have it (and I have enough to open a basil store right now!). Click to forward email and recipes.
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Beer Battered Onion Rings Use any kind of onion to make these - I like the big sweet Vidalia variety. If you don't have a deep fryer a deep cast iron Dutch oven works perfectly. Tip: For a little extra crunch, dipe the battered rings into Panko crumbs. Click to forward email and recipes.
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Caramelized Rice Pudding This elegant dessert takes some time to prepare, but most of the time involved is simmering largely unattended on the stovetop or chilling in the refrigerator. You could easily prepare it one night, pull the chilled ramekins out just minutes before serving the next night, and have dessert taken care of. If you don't have access to Jazzmen-brand rice, substitute Arborio or another sticky rice. Click to forward email and recipes.  |
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