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Thursday, June 28, 2012
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Welcome to Louisiana Kitchen
We've had an influx new subscribers to this newsletter lately - welcome! Each week you'll find a note from me (occasionally from Jyl), a selection of great recipes, and a list of what's happening around the state in the coming days. This service is made FREE to you by our advertisers, and by paid subscriptions to our print magazine, Louisiana Kitchen. We thank you for your support.
We mailed another round of copies of the Premiere issue of Louisiana Kitchen to new subscribers last week. They should be hitting mail boxes any day now; let us know what you think. We're down to the last-minute details on our July/August issue and it's even better than the first one; subscribers will see it in a few weeks.
If you have not yet subscribed, there's still time to get your name on the list and receive the second issue. Subscription information is here, or call 504-208-9959 for personal service.
We crawled on a bus with a bunch of chefs at 5:30 this morning and headed over to Crowley, LA for a tour of the rice fields. Our friend Nina Camacho, aka The Rice Lady, organized the tour to show off Jazzmen Rice (warning! there's music at the link!). Later today, we're heading up to Natchitoches afternoon for the annual Louisiana Travel Promotion Association summer luncheon and installation of the new Board of Directors. We'll make our leisurely way back to New Orleans Saturday afternoon—my nephew Vince is visiting from Atlanta, and I'm deciding where to take him for dinner.
It's so hot, even my heat-loving cats are staying indoors, and it doesn't look like it's going to cool down any time soon. Louisiana Kitchen editor in chief Jyl Benson has pulled together recipes taking that into consideration this week, and describes them below in her unique style. We have bowed to pressure and are now tweeting: @kitchnculture
Louisiana Kitchen is now on sale at Rouses; Hastings; Books a Million; and Barnes & Noble in Texas, Louisiana, Mississippi, and Alabama. Pick up a copy and let us know what you think. You can also order a single copy via our website, or by calling 504-208-9959.
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http://louisiana.kitchenandculture.com Here's What You Can Do To Help Reach Our Goals
Many of you have subscribed to our new magazine, Louisiana Kitchen; we appreciate your enthusiasm, support, and letters. Our goal is 2,000 paid subscribers by the end of July, and there are several things you can do to help us reach that goal that won't cost you anything, but will definitely spread the word about the newest magazine to celebrate Louisiana culture and cuisine:
As Always, thank you for all your support and enthusiasm. |
Find a copy of
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| Shrimp and Tasso for Hedonists |
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Years ago I knew an attorney who argued and won his first (I believe) massive maritime class-action lawsuit. It was also his last. He dropped out. A dedicated hedonist as well as a creepy misogynist, he just kicked it in a mansion and threw largely male-only poker parties (I am sure some "ladies" were invited though I never had the "pleasure"). As a sommelier, my former spouse was a regular guest. Following is one of the lawyer/host's fallbacks, which I ended up adopting. I always think of him when I make this. What a strange (strangely fortunate?) man he was. —Jyl |
| Virginia Willis' Deviled Eggs |
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I know deviled eggs are just done to death, particularly this time of year, and while I like them as much as the next person, I can take them or leave them at one moment and fall all over them as though rabid the next. However, what inspires me to share this recipe for deviled eggs (it really is a good one)is Virginia Willis' description in her book, Bon Appetit, Y'All, of what happened when she made these for a party attended by the Governor of Georgia, who could not control himself around the things:
"The secret is butter, a tip I picked up in culinary school that takes this Southern staple from delicious to sublime and renders people unable to use the sense God gave a cat to stop eating." I am probably revealing too much of myself here than is wise but the end of that line just makes me fall out. I mean it I just fall on the floor laughing every time I envision the portly Southern G'uvna snarfing these down, dignity be damned. —Jyl |
| Lillet Sin |
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My girlfriend Kim Sunee is a kick ass writer (Trail of Crumbs, Grand Central Publishing, 2008) and a cook who measures the length of a recipe by the number of glasses of Prosecco or cocktails she sucks down in the process of making it. Once associated with the, shall we say, elderly femme set, Lillet Blanc is one of Kim's (Kimette) favorite libations. With her worldly knowledge and sensuality she breathes new life into the mere concept of the once stodgy Lillet Blanc. There's nothing Old Lady about this one, which I dug up on Yummly.com. Seems appropriate. |
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Published in Louisiana by Louisianians 2012 Copyright ©Our Kitchen and Culture, LLC All Rights Reserved |
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