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September 25, 2014
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I had an old friend in town with his wife earlier this week, someone I did business with for many years. We enjoyed meals out in San Francisco, Portland, and New York during our business travels -- Hugh subscribed to Louisiana Kitchen & Culture earlier this year and was inspired to visit. He enjoys music as much as he enjoys food, so it's a perfect match. I was delighted to introduce him to a few New Orleans restaurants early in the week. They headed over to Breaux Bridge yesterday and had dinner last night with LK&C subscriber Debbie Gautier (featured in the Cajun Country Cooking feature in the current issue of the magazine) she provided an itemized list of what they must see and do while they're there. Hugh's wife is Canadian, and so is particularly interested in learning more about the Acadiana settlers. After Breaux Bridge they'll swing through Lafayette, pick up Highway 90 and spend some time in Houma and Thibodaux, before heading back to Portland. I know they'll be back to visit, and tell their friends about our state's unique culinary culture and heritage, and hospitality. Enter to Win! We are once again a sponsor of the cooking demonstration stage at the Louisiana Seafood Festival that kicks off October 10 and runs through the 12th. This year, we're giving a lucky winner and guest the opportunity to sit on stage while Chef Austin Kirzner of Redfish Grill conducts a cooking demonstration - even better, he'll feed you when he's done. Click here to enter to win; deadline for entries is October 6. Austin's demo is Friday night, October 10 Festival season is in full swing; there are so many events over the next two weeks I couldn't list them all. There are a lot of regional fairs going on over the next few weeks; take a look at our events calendar to see what's going on in your region. 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. Click to subscribe to Louisiana Kitchen & Culture in print.You will love the magazine, exclusive recipes and articles with plenty of photos of food, people and places.
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Chicken Fajita Loaded Potato Pick up a rotisserie chicken, a container of guacamole, your favorite salsa, baking potatoes, and a few other condiments and make these decadent loaded baked potatoes with nominal hands-on time. Perfect for a game-day party. Click to forward email and recipes.
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Barbecued Meat for Sandwiches If you buy already cubed beef and pork stew meat, all you have to do is chop an onion and a green pepper, throw that and a few other ingredients in your slow cooker, and let it cook for about 7 hours. Put together your favorite coleslaw and serve on warmed buns or French bread. Click to forward email and recipes.
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Shrimp Shooters This is a make-ahead recipe -- it needs to marinate for at least 8 and up to 24 hours refrigerated to meld flavors. It's perfect for a buffet table, as a cold appetizer, as a topping for an entrée salad, or just for snacking. The recipe does not include a method for boiling shrimp, so see our tip here for perfect shrimp every time. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |