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May 29, 2014
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Congratulations to Chef Aaron Burgau of Patois in New Orleans; he won the Louisiana Seafood Cookoff this past weekend, and will represent the state in the Great American Seafood Cookoff the first weekend of August. I was on the panel of judges -- we were not allowed to collaborate on our scores, but compared notes after we turned them in and agreed that it was a very tight competition. In all, ten chefs from around the state competed; I don't think I was hungry again until Tuesday. Chef Chris Montero (Café B, Metairie) took second place, and Chef Chip Flanagan (Ralph's on the Park, New Orleans) placed third. I had the good intention of writing up a blog about our recent trip to Ville Platte and Chicot State Park two weekends ago, but have not had a moment to sit down and do it. I will this week, though, and will have pictures and video to share. I saw two of the chefs who were along on the trip a couple of days ago, and they both told me again what a great time they had. We all definitely made some new friends. We descended on Chef Scott Varnedoe at Restaurant IPO in Baton Rouge last week for an extensive photo shoot, and raided the nearby Visit Baton Rouge offices for models at the end of the day. It's funny how it's not at all difficult to get people to volunteer for a photo shoot that involves food... I told Scott I wanted a Mason jar full of pickled shrimp and vegetables that looked so good it would cool people down just looking at it for the cover of the next issue -- he delivered in a big way. It's a beautiful dish, and is so delicious we almost squabbled over how to divide up the leftovers after we were done with the shoot. And no, I'm not going to share the recipe here; it's exclusively for my print subscribers and newsstand customers. Y'all can expect to see it early July; my family can look forward to sampling at our upcoming family reunion. (And if you are a subscriber, and email me asking nicely, I might share it with you in advance. It's that kind of summer dish.) 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 do your part to keep this newsletter free.
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May/June Issue On Sale Now |
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Southern Fried Shrimp Shrimp are lightly seasoned, soaked in a buttermilk/Creole mustard mixture, tossed with some seasoned flour, and fried quickly. That's it -- they're addictive! Click to forward email and recipes.
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Sweet and Sour Cole Slaw I like this particular cole slaw recipe because it doesn't have a creamy dressing -- which means it transports well to summer picnics and pot lucks. It needs to marinate overnight, an added bonus if you're planning lots of hands-on time the day you plan to serve. Click to forward email and recipes.
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Green Goddess Potato Salad This recipe first appeared in the October 2012 print edition of LK&C. Green onions, anchovies, and tarragon give the salad the distinct flavors of the Green Goddess dressing. Legend has it Chef Phillip Roemer of the Palace Hotel invented the dressing in 1923 to honor George Arliss' hit play The Green Goddess. It became popular nationally in the 70s, and the fresh, bright flavors keep it at the top of my list of favorites. Click to forward email and recipes.  |
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