October 6, 2016 | Louisiana Kitchen & Culture

October 6, 2016

I've had a fun couple of weeks. We spent Labor Day weekend at the Louisiana Seafood Festival, once again sponsoring the cooking demonstration stage. Our chefs enticed visitors from all over the world with the aromas and tastes of Louisiana seafood.

I took last week off, a much-needed break at the end of a busy summer. We spent some time on Catalina Island, off the coast of Los Angeles, and I got an insider's look at the food scene and history of the island; you'll read more about it next week.

We returned to New Orleans on Monday; I unpacked and repacked to head over to the SWLA Sportsman duck camp in Lake Arthur to meet my friend Marion Fox and her Duck Divas for their annual hunting trip. Dustie Latiolais, executive chef and general manager at Crawfish Town USA, cooked up what the Divas killed, and you'll read more about all of that in a future issue of the magazine. We had a lot of fun, and of course there were baby alligators for snuggling. I spent the night at the beautiful L'Banca Albergo, and look forward to going back when I have a little more time to spend.

This weekend, Wendy & Johnny Hebert, owners of Crawfish Town USA, are hosting a fundraiser for area residents affected by the unprecedented floods last month. Chef Dustie has invited chefs from around Louisiana to join him in preparing seven courses; tickets are still available. I'll be there -- click here to get your tickets. Great food, great music, great food.

Next Thursday, all Martin Wine Cellar locations (Mandeville, Metairie, Baton Rouge, and New Orleans) are hosting a Flood Relief Benefit tasting. Tickets are just $30; find more details here.

Subscribe to Louisiana Kitchen & Culture if you don't already; enjoy this week's recipes, share them with family and friends, try to stay cool and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

W hy you should always pat meat dry before searing

Miss last week's recipes?

• Cocktail Crab Cakes (most viewed last week)

• Hearty Tailgate Chili

• Grilled Shrimp

Looking for a specific recipe? We have over 1,300: Click here!

Resources:


	Lima Beans with Greens & Shrimp Lima beans and shrimp are naturals together; wilt your favorite greens and stir into the mix for a delicious, healthy fall meal. This recipe first appeared in the September / October 2015 edition of the magazine; it was featured on the cover.

	Grilled Pork Chop with Caramelized Cauliflower and Creole Mustard Glaze This recipe is from Chef Nathan Gresham, of Beausoleil restaurant in Baton Rouge. He provided it as part of his Chefs Table feature in the May/June 2015 issue of the magazine. The chops need to soak in a brine overnight or for up to 2 days, so plan accordingly. On the day of, you'll roast a cauliflower for half an hour while the chops grill; the Creole Mustard Glaze is fast and pulls everything together. It's delicious!

	John Folse's Shrimp Creole Chili purists will be horrified at the addition of beans and tomatoes, but that's OK. It just means there's more of the delicious stuff for the rest of us. And yes, the weather is still hot, but if we let hot weather dictate year round what we ate, we'd be in trouble here in south Louisiana.