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Thursday, January 17, 2013
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If you've been following me for very long, you will know that I frequently climb on my soapbox to talk about the importance of our hospitality and tourism industry; it employs about one in ten Louisianians and is a vital economic driver for our state. Here in New Orleans, we will experience the blunt force of it over the next few weeks, as the city descends into Mardi Gras madness and the Super Bowl comes to town. I am headed to Lake Charles next week for the Lt. Governor's annual tourism summit, and I'm really looking forward to seeing old friends and catching up; our noses have been pressed firmly to the grindstone since Thanksgiving getting our fifth issue out the door. It's been hitting subscriber mailboxes for about a week now, and we're getting rave reviews (see the cover in the subscription ad to the right). We actually spent a lot of time thinking about and discussing the cover of the magazine, and our decision to not have food in the shot. A magazine cover's main job is to attract a potential customer's eye on the newsstand, entice them to pick it up, open to the table of contents, and begin reading; if we get that far, chances are we've got a customer. In the end, we decided that the Mardi Gras Indians are such a cultural icon that this image would accomplish that job. Do us a favor, and email us to let us know what you think of it, and if you haven't yet subscribed, then please join us in 2013: subscribe here. Later this month in my neighborhood, Dijon restaurant is hosting a fundraiser for Caps for Kids, a non-profit with a goal of improving the spirits of kids with cancer. On January 30, several local restaurants will participate, including Antoine's, Boucherie, La Petite Grocery, Rene Bistro, and Vega Tapas Café. Tickets are $50 in advance, and $65 at the door. Call 504-896-9346 or email kmcculla@capsforkids.org for more information. Enjoy this week's recipes, and as always, let us know what's on your mind. Best-
Susan Ford, President PS: Advertising on this email newsletter is inexpensive and profitable. Email for rates and additional information.
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Braised Pork and Hominy StewHominy is dried corn that has been nixtamalized. My father prepared gallons of it every year and canned it; we ate it all winter. I love the stuff; it has a rich, nutty corn taste and a great chewy texture, and it pairs perfectly with pork. I like this stew because it's great as is with a few toppings. It's even better the second day, and works great as a filling for tacos, burritos, or quesadillas, or as a topping for nachos. |
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Braised Lamb TostadosOmni hotels around the world had their chefs compete to have their dishes included in the Simply Street Food promotion that is currently going on in Omni bars. This is one of the winning recipes, and is from Chef Scott Mole of the Omni in Bedford Springs. Lamb is slow cooked in a citrus/ancho braising liquid and shredded to make a tasy tostado topping. |
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Simple Oyster SoupAptly titled, this recipe has milk, cream, oysters, butter, a little seasoning, and some scallions. Toast some cruncy butter French bread for dipping, and eat it up. |
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