SPONSOR:

Jeff Davis

April 11, 2013      

Collector's Bundle!! Last week I inadvertantly left the link to our Collector's Bundle off the newsletter, spurring a flurry of calls from people afraid we'd sold out. We still have inventory, and here's what you get: we'll immediately mail you the first six issues of the magazine, plus get the remaining four issues of 2013 by the end of the year.

That's ten magazines, more than 600 recipes, plus unique travel destinations and our insider's look into Louisiana's unique culinary culture. Click here, or call 504-208-9959 to place your order. The mailing list for the May/June issue will be generated early next week, so do it now while it's on your mind. Mother's Day is just around the corner, as is graduation; this collection makes an excellent gift.


This weekend, I'm heading over to Orange Beach, AL to help judge "A Battle of Epic Proportions": the Lower Alabama vs. Louisiana Gumbo Cookoff at the L.A. Gumbo Festival. The event kicks off tonight (Thursday) with a Kenny Chesney concert, and runs through Saturday. We will also witness the preparation of the World's Largest Pot of Gumbo Saturday afternoon; Chefs John Folse and Rick Tramonto will team up with Alabama restaurateur Rick Baumhower to prepare the monster. The recipe starts with 750 pounds of shrimp, and goes from there. More information on the event can be found here; track me down and say hello.

If Alabama isn't part of your weekend plans, scan through the calendar below and select something to do. Festival season is in full swing here in Louisiana, and the weather should be fine.

A special thanks to those magazine subscribers who received our magazine survey and took a few minutes to respond. Surveys are still coming in and I'll share the results with you next week.

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

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

http://louisiana.kitchenandculture.com

susan@kitchenandculture.com

PS: Advertising on this email newsletter is inexpensive and read by thousands. Email for rates and additional information.


Click on this Facebook icon. You'll instantly become a fan and help us spread the word about great Louisiana cuisine and heritage.Think of it as a vote for Louisiana.  It's free, easy, and you'll get more of what we do best, which is recipes, news, comments and friendship.



Tip of the Week:

Get the scent of onion off your hands


Resources:


Miss last week's recipes?

Deanie's Oyster and Artichoke Soup

Pasta Primavera


Subscribe: Louisiana Kitchen & Culture Magazine

Order Your Subscription

Try a Sample Copy 

Need to Renew your subscription

Renew Your Subscription Here


 

Oysters Vincent

 

Oysters Vincent

No respectable South Louisiana restaurant is without a baked oyster dish, even if it just shows up as a special from time to time. This one from Vincent's Italian Cuisine is decadent. Shrimp, crab meat, bacon, butter, cheese, garlic, breadcrumbs, and various seasonings all combined to spread atop a dozen plump oysters; bake the whole thing off to bubbly perfection. Oysters are still in season- go for it!

Vincent's Italian Cuisine is part of the Louisiana Oyster Trail

 
 

Emeril's Delmonico Barbecued Shrimp

Emeril's Delmonico Barbecued Shrimp

Anyone who knows me knows how much I love shrimp, and naturally I ordered this dish for dinner at Emeril's Delmonico a couple of weeks ago. It was a standout, and Chef de Cuisine Anthony Scanio agreed to modify it to proportions suitable for preparing at home. The shrimp and sauce are served over Rosemary Grit Cakes, so you get two recipes in one. Make this one this weekend. 

Get the recipe here.


Uncle's Barbecue Pork Ribs

Uncle's Barbecue Sauce Pork Spare Ribs

Uncle's Barbecue Sauce is manufactured and bottled in New Iberia, and it tastes like Louisiana barbecue sauce should. This is a very casual recipe; use your judgement for the amount of ribs you need to feed your crowd, and season accordingly. Just make sure to slather with this sauce. Here's a link for local retailers, or order it directly from the company.





Louisiana Kitchen & Culture's e-Newsletter reaches thousands of people every week. For advertising information,

email Susan


Apr 11, 2013 to Apr 13, 2013

Orange Beach, AL: L. A. Gumbo Fest


Apr 11, 2013 to Apr 12, 2013

DeQuincy: Louisiana Railroad Days Festival


Apr 11, 2013 to Apr 14, 2013

New Orleans: French Quarter Festival


Apr 12, 2013 to Apr 13, 2013

Natchitoches: Natchitoches Jazz/R&B Festival


Apr 12, 2013 to Apr 14, 2013

New Iberia: Cajun Hot Sauce Festival

Ponchatoula: Ponchatoula Strawberry Festival

Westlake: Westlake Family Fun & Food Festival


Apr 12, 2013 to Apr 21, 2013

Shreveport: Holiday In Dixie


Apr 13, 2013

Church Point: CPVFD Chili Cookoff


Apr 13, 2013 to Apr 14, 2013

Lake Charles: Downtown Lake Charles Crawfish Fest


 Apr 18, 2013


Apr 18, 2013 to Apr 21, 2013


Apr 19, 2013 toApr 20, 2013

Franklin: Bayou Teche Wooden Boat Show

Melrose: MELROSE ARTS & CRAFTS FESTIVAL

Shreveport: Holiday in Dixie BBQ Cook Off


Apr 19, 2013 to Apr 21, 2013


Apr 20, 2013 to Apr 21, 2013

Washington: 3rd Annual Artmania


Apr 20, 2013

| Add Us as a Friend on Facebook |

Published in Louisiana by Louisianians

2013 Copyright Our Kitchen & Culture, LLC.  All Rights Reserved

You are receiving this because you have indicated you are interested in authentic Louisiana cuisine and recipes.  

Our mailing address is: Kitchen & Culture  1450 Annunciation Street #2119  New Orleans, LA 70130

 Louisiana Kitchen & Culture is a registered trademark of Our Kitchen and Culture, LLC.