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March 28, 2013
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Last week I mentioned that, for a mere $45 including shipping, you can get all four 2012 issues of Louisiana Kitchen & Culture plus a one-year subscription starting with our Jan/Feb 2013 issue. Quite a few people took advantage of the offer; if you missed it click here for details. It's not often you have a chance to collect a magazine starting with its very first issue. We also have a Spring Special for those of you who are curious about the magazine but not quite willing to commit to a full year's subscription. We're offering a three-issue trial for just $10. Click the ad to the right for details or visit this page. You won't find a better deal than this, and I know that if you like the recipes here, you'll love the magazine. My friend Capt. Greg Moon owns Louisiana Fly Fishing Charters; Justin Devillier, chef/owner of La Petite Grocery, went fishing with Greg earlier this month and they caught a sheepshead big enough to break the Louisiana record. You'll find pictures on Greg's Facebook Fan Page. Every once in a while Greg brings us unbelievalby fresh shrimp (hours out of the Gulf), but unfortunately for me he's a stickler for catch-and-release with the fish. Calls for Entry for cooking competitions: two with entry deadlines on Monday, April 1. Do you have what it takes to win? First, calling both amateur and professional bakers: the Inaugural Edible Book Day at the New Orleans Museum of Art is April 5. We're looking for cakes to be entered in various categories, including "Punniest" and "Most Creative". Home cooks, not to worry- the professionals will be judged separately. More information, including how to enter, can be found here. The event is open to the public and I'm judging, so flag me down and say hello. Next, Louisiana's own Culinary Ambassador to the World, Chef John Folse, has teamed up with Alabama restaurateur and former U-AL and Miami Dolphin great Bob Baumhower to create the inaugural L.A. Gumbo Festival April 11-13 at the http://www.alwharf.com/Wharf in Orange Beach, AL. The festival features a Gumbo Cook-off, pitting Louisiana foodies and professional chefs against Alabama's "alleged" gumbo cooks. More information, including how to enter, can be found here. I expect Louisiana to be well represented. And finally, don't forget to sign up to win deluxe accommodations at the Hotel Monteleone and tickets to the New Orleans Wine and Food Experience. The drawing will be May 1. Enjoy this week's recipes, share them with family and friends, and, as always, let us know what's on your mind.
Susan Ford, President PS: Advertising on this email newsletter is inexpensive and read by thousands. Email for rates and additional information.
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O'Henry's Food and Spirits; 8859 Veterans Memorial Blvd, Metairie, LA |
O'Henry's Oysters AcadianaThis easy recipe fries Louisiana's favorite bivalve off to crusty perfection, and has you pile them on top of a plate of pasta that's liberally sauced with a garlicky, spicy cream sauce. Plus two kinds of cheese - deliciously decadent. O'Henry's Food and Spirits is part of the Louisiana Oyster Trail |
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Country Ham and Redeye GravyThis was one of my dad's favorite uses for leftover Easter ham. My mother was as likely to make it for supper as she was for breakfast; no matter what meal, we all looked forward to it. It is claimed that Andrew Jackson asked for gravy as red as his cook's eyes, a fellow fond of drink. We suggest you make buttermilk biscuits for sopping. |
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White Chocolate Meyer Lemon SemifreddoThis dessert is on the Easter menu in Chef John Besh's My New Orleans cookbook. It has three distinct components that can all be made in advance, or even farmed out to other family members friends to prepare and bring along to assemble into the finished product at the last minute. Chef suggests you use whatever berries are fresh and in season, which would be Pontchatoula strawberries right now. We ate a pint at one sitting earlier this week. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |