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June 13, 2013
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Last weekend my husband's cousin Todd and his wife Susan visited us from Philadelphia. (We were their second stop on a six-week tour around the US and southern Canada; color me jealous.) Saturday night we took them along with us to a media event at Rio Mar here in New Orleans. Once the kitchen got into gear the food came out fast and furious. Over the course of the evening Chef Miles sent out 30 different tapas to try so we got a good feel for the entire menu. Todd and Susan kept asking "so, just how often do you get to do something like this? And you call this work?" My favorites were the various forms of ceviche. I think ceviche is perfect for hot summer evenings; come to think of it, that's probably why I included the pickled shrimp recipe below. Later this month I'm heading up to Nottoway Plantation for the annual Louisiana Travel Promotion Association luncheon and installation of the new board members. I've not toured the place in several years, and am looking forward to seeing what they've updated. That afternoon, we'll head on to Natchitoches for the opening of the new Louisiana Sports Hall of Fame. The 2013 inductee list is impressive. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Both the Trial Subscription (three issues for $10) and the Collector's Bundle (ten issues; all of 2012 and 2013 for $45) are proving to be very popular with readers. The trial offers an inexpensive look at the magazine and doesn't require a full year commitment. The bundle is a bargain, delivering at least two cookbooks worth of recipes, most of them with lush photography.
Susan Ford, President PS: Help us spread the word about Louisiana Kitchen & Culture, forward this newsletter to a friend and join us on facebook. Find us at Retail Find the magazine at a local Rouses
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Anson Mills Pickled ShrimpPickled shrimp are perfect for hot summer days. This recipe works as an appetizer, but would also be good spooned over a green salad, or with deviled eggs. |
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Runny Eggs over Creamy Scallion GritsThis is perfect for a weekend brunch menu, even better for one of those nights when you want to have breakfast for supper. Quick cooking grits are fine; of course, stone ground grits are better. Poach or fry the eggs, light salad on the side. |
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Lemon Caper Butter SauceThis sauce would be good on shoe leather. Seriously, it takes just a few minutes to put together and is great over fish prepared most any way; over chicken, shrimp, pasta, or any combination thereof. And it can be served over hot or cold food, making it a good choice for a pasta/seafood salad. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |