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April 25, 2013
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It's Festival Season in Louisiana, and if you live close by and can't find something to do with your time this weekend, you're not trying very hard. You will find me at the Zurich Classic golf tournament, stalking some of my favorite golf professionals, the occasional photo of an alligator (I obsess over them), and some great food. Earlier this week during a practice round, we managed to put a copy of the magazine in the hands of Ernie Els, known on the tour as "The Big Easy" because he's 6'4" and his golf swing is as smooth as creamy peanut butter. If you don't play or follow golf, bear with me, I only get this way once a year. You will find LK&C editor in chief Jyl Benson at the New Orleans Jazz Festival, stalking her favorite musicians and some equally great food. Hopefully, no alligators in the inevitable mud at the fairgrounds. Should you think the business of publishing magazines is all glamour, yesterday afternoon a truck showed up at the tail end of the daily monsoon with a pallet full of boxes of the May/June issue of the magazine; the glamour portion of my job was in full swing as my husband and I moved them into shelter. The driver, a food-loving New Orleans man, gasped when he saw the cover and said, "Oh yes, I'll take that" when I offered him a copy. March/April is still on the newsstands so I'll share the new cover when it's a little closer to going on sale. Subscribers, your issue is in the mail, and I expect to hear what you think when you get it; you're a vocal bunch (and some of you are closet comedians). Our promotion to win 3 nights at the Hotel Monteleone and tickets to NOWFE is coming to a close; Tuesday is your last day to enter. Do it now; we'll publish pictures of the lucky twosome in the magazine. If you're not a subscriber to our print magazine, you're missing out. Our collector's bundle includes all four issues of 2012, plus all of 2013, for just $47.50. Or, select a 1-year subscription starting now for just $25. 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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Raw Oysters on the Half Shell... at HomeSmitty's Seafood & Oyster Bar in Kenner is known for their great fried seafood, and they're beloved for their oysters. Today, they share step-by-step instructions on how to shuck fresh Louisiana oysters at home. Buy a sack at your local seafood restaurant and do it! If you've got a favorite dipping sauce, share it in the comments. Smitty's Seafood is part of the Louisiana Oyster Trail. |
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Galatoire's Shrimp RemouladeGalatoire's usually serves their iconic Shrimp Remoulade in the Champions Tent at the Zurich Classic—I always look forward to it, and usually eat my husband's share also. LK&C editor in chief Jyl Benson included this recipe in the Galatoire's family cookbook she wrote in 2005, so make this dish this weekend and live vicariously through me. |
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Caribbean Pork TenderoinI use the marinade for this pork tenderloin on chicken and shrimp also; keep in mind that the acid in the pineapple "cooks" meat, so marinade tender shrimp for a little less time than this recipe calls for. Give the marinade a taste and use your imagination on ways you can adapt it for a tasty salad dressing. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |