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March 3, 2012
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Welcome to Louisiana Kitchen
We enjoyed a brief respite post-Mardi Gras, but things are back to normal, i.e. hectic. Last weekend Jyl and I cooked like fiends for a photoshoot on Sunday; outtakes from the day are on our Facebook fan page.
Wednesday night Jyl and I went to Restaurant Borgne, where Chef Brian Landry stuffed us with a variety of Louisiana seafood. There's a small gallery on our website. Friday the feasting continued, with cocktails and dessert for lunch at Ralph's on the Park, and the opening ceremony for the French Quarter Wine Festival. Here's a pic of me and my pal Chef Michael Farrell.
Our friend Poppy Tooker will tape an episode of her popular radio program Louisiana Eats! at the kickoff event for the 4th annual New Orleans Road Food Festival. The event will also feature The Splendid Table's Lynne Rosetto Caspar and Sally Swift, and Roadfood.com's Jane and Michael Stern. Tickets are limited; more information can be found here.
I mentioned last week that Jyl and I are involved in two fundraisers this month; here's the information again, in case you missed it.
Our friend Chef Colt Patin and his wife founded Heart Strings and Angel Wings in the wake of the premature birth of their son Heath. The foundation provides clothing for micro-preemie babies—their gumbo cookoff is next weekend. If you can't attend, consider making a donation.
And finally, Hogs for the Cause! I'm excited about this one also, because I love pork almost as much as I love shrimp. This fundraiser provides financial support to families with children with pediatric brain cancer. Again, if you can't attend, consider a donation.
Have a great week!
Best regards,
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Yesterday was my honey's birthday and the celebration continues tonight with a gathering of the Usual Suspects at our casa. I worked my keister off until 11 last night dragging dirt around as I overhauled our back yard, rocking out to Led Zeppelin, replanting what winter killed off, and working arduously to evict Sanford and his Son from the premises. Neither Sanford nor his Son seemed to want to leave and I kept running in to them in various places throughout the yard after I thought they had already left, necessitating repeated evictions anew. I am pretty sure it was The Dogs who invited Sanford and Son to roost back there in the first place. Read the rest of Jyl's blog here, along with her recipes for buttermilk battered fried shrimp, and chocolate cake. |
| Susan's Red Beans and Rice |
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My native New Orleanian friend Quinn dubbed this recipe "Rich Man's Red Beans" because I load it down with so much meat. We're getting what I suspect is the last "cold snap" of the year this weekend, and I'm seriously considering this for Sunday night. I haven't made a pot in a while, and I've got most of the ingredients on hand. I use ham, tasso, and the smokiest andouille I can find. And of course, Camellia is the brand of choice when it comes to beans... |
| Sponsor Recipe: Jazzmen Rice |
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Link to Jazzmen Website here |
Recipe description here, along with brief description of why the Jazzmen brand works best for this dish. No more than 120 words.| Fred's Hottest Shrimp |
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The last time I cleaned out my pantry I counted nine different kinds of hot sauce, all puchased with a specific use in mind, so it's not at all surprising that The Tabasco Brand Cookbook is in my library. And since my love affair with shrimp is well-publicized, it's no surprise that this is a favorite recipe. You make a quick shrimp stock with the reserved shrimp shells and make a cocktail sauce; saute some peppers, garlic, and onion. Toss in the shrimp, cook, add the cocktail sauce, serve. Great over rice, or as a filling for a po-boy. Even better: 20 minutes and you're done. Put the Tabasco on the table for me, please.
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| Steamed Artichokes with Aioli |
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Many people think Northern California when artichokes are brought up, but the fact is, what is now the Central Business District of New Orleans was once filled with artichoke farms. They show up in many forms in traditional Louisiana cuisine, and I love them. This recipe is simple; steam and clean the artichokes, and make a garlicky lemony aioli for dipping. It presents as a very elegant dish, and is simple to prepare. |
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| Calendar of Events |
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Published by Our Kitchen and Culture, LLC, Louisiana Kitchen magazine will launch in March 2012. Our editorial mission is to provide a unique guide to authentic Louisiana cultural and culinary traditions—and of course, the recipes you'll need to create authentic Louisiana cuisine in your own home. Your friends and family will love you. |
Mar 4, 2012
Mandeville, LA: Celebration of Innovation Opelousas, LA: Annual Beef Cookoff Shreveport, LA: Great Gardens of the United States Mar 5, 2012 Lake Charles, LA: 2nd Annual McNeese Jazz Festival Mar 7, 2012 New Orleans, LA: Gambit's 2nd Annual Food Revue Mar 8, 2012 to Mar 11, 2012 Baton Rouge, LA: Annual Lagniappe Dulcimer Fete Port Allen, LA: Dulcimer Fete 50+ Events Listed Here
Annual Gumbo Cook-off and Fundraiser Saturday, March 10 |
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