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June 5, 2014
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Chicot State Park! Three weekends ago we invited Chefs Jason Brady (Wine Country Bistro in Shreveport), Cory Bahr (Restaurant Cotton, and Nonna, in Monroe), Austin Kirzner (Redfish Grill in New Orleans), and Dustie Latiolais (Crawfish Town USA in Henderson) to join us on a fishing and camping trip to Chicot State Park in Ville Platte. Put away the picture of pup tents, mosquitoes, and campfires, though, and envision deluxe, recently renovated two-bedroom cabins on the beautiful Lake Chicot, with decks and docks and plenty of room for entertaining, because that's where we were. Hot showers and blow dryers included. (mini gallery of photos here) LK&C culinary media director David Gallent and I pulled out of New Orleans in his fully-loaded (and I mean fully loaded!) CRV at 9:00 on Sunday morning, intending to arrive by noon. Unfortunately, 40 miles to the west we had a flat tire, of course on a bridge. We unloaded the car, changed the tire, loaded the car, drove to a tire store, unloaded the car, bought a tire, loaded the car, and proceeded on our journey, where we unloaded the car again. The setting was so beautiful, though, it was worth all the hassle. Camille Fontenot (Ville Platte Chamber of Commerce and Tourism Commission) put forth a heroic effort with very little notice, organizing fishing boats, the wonderful Jesse Muse as a guide, and turned out what seemed to be the entire community to cook for us and entertain us Sunday night - Jesse cooked dishes featuring the region's famous smoked meats. Delicious! Most chefs I know love nothing better than to have someone else cook for them -- these guys put away some serious amounts of food. Ville Platte mayor Jennifer Vidrine stopped by, and Austin developed an envie for her shirt. She actually gave him the shirt off her back, and informed him in front of a large crowd the next day that that was further than most men ever got with her. Cory chimed in, "Austin, your sunburn just showed up!" The whole trip was a ton of fun, and new friends were made all around. Look for the full story, along with recipes, in the September/October print edition of Louisiana Kitchen & Culture. Subscribe today to make sure you don't miss it. 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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Cold Marinated Shrimp and Avocado This versatile recipe can serve as a refreshing first course for a dinner party, can be served atop a salad of crisp greens and diced cucumber, or folded into a warm flour tortilla for a delicious seafood taco. Click to forward email and recipes.
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Lemon-Dill Chicken Salad-Stuffed Eggs All of today's recipes are modified from Southern Living's Farmers Market Cookbook. They called for grilling the chicken, and not using the egg yolks; I prefer poaching the chicken and mixing the yolks into the salad. Perfect for a summer party buffet, they're substantial enough to turn a crisp garden salad into an entrée. Or, dice the egg whites into the salad and serve a scoop atop a crisp green salad or use as a finger sandwich filling. Versatile! Smoked paprika is an optional garnish, and will add the taste of a smoked grill if you desire. Click to forward email and recipes.
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Fresh Corn Cakes Choose the sweetest, freshest corn you can find and cut it off the cob just before making these tender, chewy cakes. They're a great side for a table full of fresh summer vegetables, and fried chicken or fish. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |