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September 18, 2014
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I find myself in the Great State of Texas this week, having a fun Girlfriend's Weekend in the middle of the week, which makes it even better. I flew into Houston on Tuesday -- in advance of the trip I called up LK&C subscriber Danny Trace, the executive chef at Brennan's of Houston, and asked him to see if his fish supplier could drop off ten pounds of Gulf shrimp for me to pick up to boil for my friends. (I travel with seafood, or smoked meat.) He did arrange for the shrimp, but oh so much more. I stopped by the restaurant right in the middle of lunch service Tuesday, and Chef Trace filled my car up with shrimp and okra gumbo, all the ingredients for shrimp and grits including quarts full of goat cheese grits, seafood boil vegetables, a quart of remoulade for my boiled shrimp, freshly baked French bread, and of course ten pounds of shrimp. So all I had to do Tuesday night to put a fantastic dinner on the table was boil up some shrimp, heat what needed to be heated, and cook a pot of rice. Delicious, and all our thanks and compliments to the chef. Yesterday our limo arrived at 11:00 for a winery tour around Austin; we tasted some astoundingly good wine. We had barbecue at the Salt Lick in Round Rock, retired back to my friend Zoe's house to lounge on the couches for a while to revive, waited until almost 5:00 to open the first bottle of wine, and resumed gossip. There were just five of us on this trip- we're a group of friends who have known each other for more than a dozen years. We're spread all over the globe these days, and don't see each other as often as we'd like, but what's better than exchanging a close hug with someone you've not seen in a while? Instant recharge for my batteries. 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. Click to subscribe to Louisiana Kitchen & Culture in print.You will love the magazine, exclusive recipes and articles with plenty of photos of food, people and places.
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Southern Hush Puppies Rumor has it, southern cooks with a yard full of hungry hunting dogs would fry up bits of corn meal, throw it out the door, and yell "hush, puppies!" to calm them down. Whatever the origin, no fish fry is complete without a platter full of light, perfectly fried hush puppies. Click to forward email and recipes.
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Scott Varnedoe's Pickled Shrimp I rarely publish recipes to our website and newsletter that appear in the magazine; our print subscribers have almost exclusive access to the 50+ recipes that appear in each issue. This is an exception -- we made this with shrimp left over from the Tuesday night shrimp boil to rave reviews. I've heard from readers all over the country about this one also; makes a great appetizer, topping for a salad, or lunch entrée, and will keep in the refrigerator for up to a week. The color of the finished dish will vary based on what type of vinegar you use. Click to forward email and recipes.
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Italian Sausage with White Beans I've worked on this recipe over the past year; it's adapted from Pam Anderson's cook book Perfect One-Dish Dinners. This version roasts or grills the sausage first, it's done on the stove top instead of in the oven so it finishes much faster, and I've added some rosemary and lemon to the mix. We like it a lot, and make it once a month or so. Click to forward email and recipes.  |
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