August 30, 2018 | Louisiana Kitchen & Culture

August 30, 2018

My friend Michael Brewer heads up the kitchen at the opening-next-week Copper Vine, a beautiful new restaurant on Poydras Street here in New Orleans. I was invited in earlier this week for a media preview, and I'm impressed. Michael is a wonderful chef (He won the title King of Louisiana Seafood in 2015 and was profiled in my magazine then) and sommelier, and has put together a beautiful menu. The most expensive item on the menu is a short rib dish priced at $22. The appetizer selection includes his grandmother's crab meat deviled eggs — I ate two, — six flatbreads, and an extensive entreé selection.

Best of all, they've got 30 wines on tap for you to sample by the half glass, glass, carafe, or bottle. Interestingly, each barrel holds the equivalent of about 30 bottles of wine, and the mechanics ensure that each glass is as fresh as if the bottle had just been opened. The restaurant opens to the public on September 5. Click here for a preview, and peruse the menu.

In other news, if you find yourself anywhere a Spahr's Seafood location today, they're celebrating their 50-year anniversary with .50¢ Bloody Marys. Their deservedly world famous Bloody Marys.

If you're NOT a subscriber (for shame!), my print magazine, Louisiana Kitchen & Culture, we have a limited-time trial subscription offer right now that includes the Holiday Food Guide: 3 issues for just $10. That's almost 50% off the cover price, and will get you close to 200 recipes. I hear from readers every week, telling me the magazine is better than it's ever been; for those of you who only get this free email newsletter, give it a try. You won't regret it. Click here to sign up, and you'll get your first issue next week.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Your Tip of the Week:

Why you should be salting meat well in advance of cooking

Last Week's Recipes:

• Cajun-Fried Pork Chops • BBQ Shrimp with Crab Cake Stuffing • Jambalaya

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	Tomato Pie with Pimiento Cheese Topping This is slightly modified from a recipe Virginia Willis published on the NYT cooking site; I roast the tomatoes and onions before building the pie, which keeps the crust from getting too soggy. It's loaded with bacon, so serve a green salad alongside and voilà! BLT in pie format. What's not to like. Click to forward this email and recipes.

	Acadian Peppered Shrimp Brining shrimp for a few minutes before cooking them makes a tremendous difference in the final taste of the dish. Double the crab cake stuffing recipe, shape the leftovers into bite-sized crab cakes, and freeze them; you'll have a tasty appetizer on hand for a spur-of-the-moment party. Click to forward email and recipes.

	White Bean and Tasso Soup I'm to the point I'm ready to set the thermostat to 64 and PRETEND it's cool, bean soup weather. This recipe from Chef Angelle Morgan. If you don't have access to tasso, use good smoked sausage instead - and surprisingly, spritz a little lemon juice into your bowl to add a bright lift. Don't forget to pass the pepper vinegar. Click to forward email and recipes.

	Old-Fashioned Fried Corn My sister's favorite recipe from the July/August issue; my subscribers will find the recipe on page 55 of the July/August edition of Louisiana Kitchen & Culture; subscribe today and get your own copy. We're offering a trial for just $10.00. Click to forward email and recipes.