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October 31, 2013
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Less than 8 weeks until Christmas??? That's right, there are less than 60 shopping days left. We're Now Accepting Orders for Holiday Gift Subscriptions. We offer options ranging from $25 for a one-year subscription to $65 for the entire first three years of the magazine; one of the packages is bound to be perfect for several people on your shopping list. Packages and/or custom gift cards will ship to your gift recipients the first week of December. Quantities on some issues are limited, so go ahead, place your order, and check a few people off your list. I'll be filming for Eat St., a series exploring street food, on Tuesday at LOLA in Covington; they're looking for extras if you're in the area. Details: Nov. 5, LOLA, 517 N. New Hampshire Street, Covington, 70433. I'm reporting in at 1:00. Are you watching Top Chef New Orleans? Of course I'm cheering for our local boys -- I took friends to Justin Devillier's La Petite Grocery a few weeks ago and went to a Michael Sichel wine dinner at Galatoire's last month -- but I'm happy to see the women doing such a great job. It's fun to see all of the chefs get excited about our local seafood, legendary chefs and restaurants, and to see the region spotlighted on a national stage. If you've been reading me for long, you know how I tend to get up on a soap box when it comes to promoting tourism in Louisiana... Speaking of, my sister-in-law and I had an absolute blast in Lake Charles last weekend. We ate -- and drank -- WAY too much, stayed up way too late, and laughed a lot. Salads and early nights have been on the menu this week; I need to be in fighting form for Emeril's Boudin, Bourbon & Beer next weekend. With 40+ chefs participating, I'll need a big appetite. And finally, Monday night I went to the launch party for Chef John Besh's new cookbook, Cooking from the Heart. You may have seen the excerpt we published in the Sept/Oct issue of Louisiana Kitchen & Culture; it's a great cookbook, and there's a video about it here. 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 PS: If you have received your magazine subscription renewal notice, you will need to respond right away to guarantee uninterrupted service. Call us at 504.208.9959 or go on line to renew.
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Shrimp and Andouille CassouletChef Brian Landry of Borgne restaurant created this recipe for the Great American Seafood Cookoff in 2008 -- he placed second, so it's a winner. He says, while the recipe is rooted in south Louisiana, you can create the dish anywhere, substituting smoked sausage or even bacon if you can't find andouille. Just don't use anything but domestic-caught shrimp! |
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Stuffed Mirliton with Shrimp and CrabThe Mirliton (pronounced melly-taw) Festival is in New Orleans this weekend; this is a classic preparation for the beloved fall squash. Known as chayote, or alligator pear, in other parts of the country, it is ideal for stuffing. |
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Chef Paul's MeatloafWho doesn't like a good, well-seasoned meatloaf? This one fits the bill. Chef Paul adds a few tricks to his Meat Magic seasoning mix, a mixture of ground beef and pork, two eggs, and a cup of breadcrumbs. It comes together quickly and bakes undisturbed for 40 minutes or so, leaving you free to do something productive like pour a glass of wine and put your feet up. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |