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January 30, 2014
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My birthday is February 3 and this year I'll celebrate four DOZEN years, plus a dozen years as a non-smoker. I quit smoking on my birthday 12 years ago with the help of a support site run by Boston University -- I made some great friends via that site, and many of us remain close to this day. We're scattered all over the country (with a few international) but stay in touch via a private group on Facebook, and we get together once a year or so in various parts of the country for a long weekend. I'm expected to bring along fresh Louisiana seafood, and, since many in the group share my passion for cooking and good food, they've learned a lot about Louisiana's unique culinary culture and heritage through the pages of Louisiana Kitchen & Culture. My heartfelt thanks to all those who helped me with the monumental task of quitting smoking; it's probably the most difficult personal achievement of my life. Should any of you be struggling with that particular demon yourself, feel free to email me and I'll pass along some of the tips and advice that helped me get through that first year. But, before we get to my birthday, it's Super Bowl Sunday! This week's recipes can easily be doubled, and held warm in chafing dishes and crock pots on a buffet line. We've also compiled a list of great Louisiana-style tailgating recipes perfect for pot lucks: click here for the list. May the best team win, and better them than me heading to the frozen tundra that is the Northeast. We'll be back in the 70s by Sunday down 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 P.S. Our subscribers to the print magazine keep this weekly newsletter free to you, so please consider doing your part and subscribe to Louisiana Kitchen & Culture in print. You can purchase single copies at your local bookstore or newsstand or call us, 504.208.9959. Only $10 gets you the special trial
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Jan/Feb 2014 On Sale Now |
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Cajun Shrimp Stew This recipe comes from Chef Emeril Lagasse's Sizzling Skillets and Other One-Pot Wonders cookbook, and is his take on the classic Cajun dish. He notes in the introduction that the roux should be just a bit darker than peanut butter, that it's much better with a home made shrimp stock, and that some Cajun families boil eggs in their shrimp stew while it simmers for an even heartier dish. |
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Tom Fitzmorris' Grillades and Grits This recipe is from popular radio host and author Tom Fitzmorris (NOMenu) and was first published in his cookbook New Orleans Food. While the word grillade means broiled or grilled in French, here in Louisiana it means beef or veal, slow braised in aromatics and tomatoes, served over a plate of warm buttered grits. And don't mark it down exclusively for dinner; it's a great dish for a weekend brunch. |
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Warm Crab Dip with Four Cheeses This recipe comes from one of my favorite New Orleans cookbooks, Ralph Brennan's New Orleans Seafood Cookbook. Don't let the lengthy ingredient list put you off, as most of the work is simply measuring. There's not that much chopping involved, but even if there was, this creamy, cheesy dip would be well worth the effort. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |