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October 30, 2014
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Emeril's Carnival du Vin celebrates 10 years next weekend; the event raises millions of dollars for the Emeril Lagasse Foundation, which "supports children's educational programs, life skills development initiatives, culinary training, and cultural enrichment." On Friday, November 7, the 4th annual Boudin, Bourbon, and Beer portion of the weekend takes place at Champion's Square in New Orleans; it has by far outgrown the original location. Tickets are still available; $99 in advance, and limited tickets will be available at the gate for $125. Get your tickets now and support this worthy foundation. My friends Karen Profita and Lisa Manda, of the Louisiana Seafood Promotion and Marketing Board, were in town yesterday and treated me to lunch at the Westin. We then drove over for a tour of the newly-opened Southern Food & Beverage museum, then stopped by Café Reconcile for an update on that excellent program — which is one of several programs supported by the Emeril Lagasse Foundation. Next week I'm off on a whirlwind tour of the state and will report back on the tasty and interesting bits. Meanwhile, 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. Our Holiday issue mails this weekend. Still time to get your copy, Click to subscribe to Louisiana Kitchen & Culture in print.You'll love the magazine, exclusive recipes and articles with plenty of photos of food, people and places.
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Our Holiday issue (not shown) mails this weekend. Still time to get your copy, Click to Subscribe
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Spicy Fried Catfish Puffs From Chef John Folse's cookbook Hooks, Lies & Alibis, this recipe combines some of our favorite ingredients: catfish, rice, and the Trinity. Beaten egg whites add the puff; try these. You may have a new family favorite. Note: the pirogue pictured on the front cover of the cookbook will be installed in the bar in his new restaurant, Seafood R'evolution, slated to open in mid-November in Jackson, MS. Click to forward email and recipes.
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Seafood-Stuffed Mirliton From LK&C charter subscriber Tommy Centola's cookbook You Can't Keep New Orleans Out of the Cook, this recipe included shrimp, crab, and ham. The weather is going to be cooler this weekend; perfect for a crisp evening meal. (See event calendar below; the mirliton festival is in New Orleans this weekend.) Click to forward email and recipes.
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Creole String Beans with Potatoes and Ham Quail Ridge Press has a long history publishing compilations of the best Louisiana-themed recipes from various cookbooks. Out this fall is "Best of the Best from Louisiana Cookbook III; it's loaded with more than 200 recipes, many with full color photographs. You'll find plenty of classics; it also makes a nice gift. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |