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Magazine subscribers, check your email for your renewal notice. If your subscription is about to expire you should have received reminders to renew via email over the past few weeks. Click here to renew on line or call 504-208-9959 to renew. Don't miss an issue! |
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April 17, 2014
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We are putting the finishing touches on our May/June issue this week, and it's coming together nicely. We were given an advance look at Chef Donald Link's new cookbook, Down South, and fell in love with it. We've excerpted a few recipes in the magazine, and feature his delicious take on shrimp and crab with pasta on the cover. If you've been receiving subscription renewal notices from us, make sure you've renewed so you don't miss the issue; if you've been thinking about subscribing, today's the day to do it. You'll get your first issue in ten days or so. Are you a Gumbo Master? A call for entries has been made for the second annual Lower Alabama vs. Louisiana Gumbo Showdown. I went to -- and judged -- the inaugural event last year, and I'm sorry to say that Louisiana did NOT bring home the trophy. We need to take possession of that trophy; do you have what it takes? Entry fee includes a wide variety of ingredients. You'll find more details here; I'll see you there. NOTE: Order The Collector's Bundle, every magazine we have published; we are now fully stocked up and shipping. Readers love it; it's not often you have the chance to collect every single issue of a magazine. Click to order. Enter & Win; We have partnered with the Hotel Monteleone to give one lucky reader a long weekend for two in New Orleans and tickets to the New Orleans Wine and Food Experience. Details and the entry form are here; good luck, and I look forward to meeting the winner! 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. If you enjoy this newsletter and web site then do your part to support our efforts by subscribing to Louisiana Kitchen & Culture magazine: click to subscribe to Louisiana Kitchen & Culture in print. Still not sure? Start with a trial Only $10 gets you the special trial subscription
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March/April Issue On Sale Now |
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John Besh's Pickled Shrimp If you've got a crowd coming for Easter this weekend, make these shrimp Friday or Saturday and put them out Sunday for guests to nibble on. Like the marinated crab claws featured last week, this is a recipe I feel like I should keep in the refrigerator all summer. The flavors are fantastic, the shrimp cold and crisp, and the calorie count practically nil. Chef says to select your favorite local vegetables that are fresh and in season, and to select the best wild caught shrimp you can find. Click to forward email and recipes.
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Crawfish Macque Choux with Fried Eggplant This recipe first appeared in the Premiere edition of the magazine, and is a perfect method for using up crawfish tails after a crawfish boil. We specify serving the macque choux over slices of fried eggplant, but it's also great over rice or straight up by itself in a soup bowl. Just make sure there's plenty of hot French bread for sopping up the sauce. Click to forward email and recipes.
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Easter Ham My grandmother always had a ham for Easter Sunday. This is a simple preparation using apricot preserves, mustard, cloves, and brown sugar. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |