March 26, 2015 | Louisiana Kitchen & Culture

March 26, 2015

This is one of those weeks. And it's a New Orleans week. Last Thursday my friends Cody and Samantha Carroll, owners of the very popular Hot Tails restaurant in New Roads, opened up Sac-A-Lait in the warehouse district of New Orleans. They invited me in to sample Tuesday night; it's a very cool space, and features a great menu. My favorites were slate blackened Gulf fish -- redfish the night I was there -- and the alligator and mirliton starter. If you have a chance stop in and give it a taste.

Yesterday, I boarded a bus for a whirlwind tour of ten restaurants to taste THIRTEEN entries for medal in the Memorial Day Weekend New Orleans Wine and Food Experience. Kendall Gensler, founder and president of Culinary Concierge magazine, tackles the massive undertaking of scheduling and wrangling the tastings each year. It's a four-day, delicious, grueling schedule for her and Jamie Peckenpaugh, executive director of NOWFE. There are a few brave people who volunteer their time for all four days of the task; this is the sixth year I've participated, and I just can't imagine doing it four days in a row, although it is a lot of fun. Can I say schwag?

Today, I (and a boatload of other people) am having a media lunch with Emeril as part of the month-long celebration of the 25th anniversary of his flagship restaurant, Emeril's New Orleans. The celebration culminates with three special dinners next week - the 26th, 27th, and 28th. Emeril will be on hand each evening, and a few seats are still available as of press time, but they will go fast.

Friday I have lunch with a couple of friends at Mizado Cocina to discuss an upcoming culinary venture; Friday night, I'm judging the third annual Edible Book contest at the New Orleans Museum of Art. I'm told there are more entries than ever this year - thankfully, these are "Art" cakes and are judged on looks and innovation rather than taste. It's a fun, creative event.

Saturday, Liberty's Kitchen is throwing a preview party prior to the March 30 opening of their new venture, the Green Dot Café, at the Rosa F. Keller Library, and City Park is transformed into City Pork for the annual Hogs for the Cause pork competition.

It's a tough job, reader, but for you...

Sunday, I'm going to spend ALL DAY on the treadmill eating nothing but salad.

It's festival season - see our calendar below. Whatever you do this weekend, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

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March/April 2015:

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next week!

Resources:

Louisiana Farmers Markets - buy local

Louisiana Visitors' Centers

Tip of the Week:

Crawfish Nutrition Info

Miss last week's recipes?

• Stuffed Crawfish Bread (#1 last wk)

• Salmon Croquettes

• Seafood Pasta Salad

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	Emeril's Paella Louisiana's beloved Jambalaya is believed to have evolved from the Spanish rice dish Paella; this is Emeril's take on a seafood version of the dish. It was originally cooked outdoors over a wood fire; the characteristic smokey flavor is achieved in this recipe with smoked paprika, one of my pantry staples. Click to forward this email and recipes.

	Fried Crawfish Tails These days you can find Louisiana crawfish tails in the freezer section of well-stocked grocery stores in many parts of the US, even if you don't have access to fresh crawfish. I like this preparation because it's versatile - great as a snack dipped in your favorite remoulade or tartar sauce, a filling for a po boy, a topping for a green salad, or even sprinkled over a plate of pasta that's been tossed with a cream sauce. Click to forward this email and recipes.

	Shrimp Shooters I know parts of the country woke up this week to a dusting of snow, but it's been balmy here, leading to dreams of light, refreshing summer food. This simple preparation is another versatile dish- great appetizer, with a salad, or stuffed into an avocado. Click to forward this email and recipes.