August 2, 2017
This afternoon I'm heading to the Southern Food and Beverage Museum for the opening of the Camellia Beans Red Bean City exhibit, and a disussion on all things red bean. I do love a good pot of them, and have a ham bone stashed in the freezer destined for a pot as soon as we get a bit of cooler weather.
Speaking of weather, what have you been eating in this heat? A current favorite here is a crisp slaw that's loaded up with cabbage, diced peaches, shredded carrots, sliced green onion, and a handful of chopped cilantro and the same of fresh mint. The dressing is simple- a tablespooneach of grated fresh ginger, soy sauce, and sriracha; two tablespoons each of brown sugar and rice wine vinegar; a splash of sesame oil and another of fish sauce. (If you're not cooking with fish sauce you should be. A little bit adds an astouding depth of flavor.) Top the whole thing off with a handful of poached or grilled shrimp, and you've got a cool, tasty meal.
The Great American Seafood Cookoff is here! Saturday August 6; -- Chef Bonnie Breaux (St. John Restaurant in Saint Martinville) will be representing Louisiana. Entry to the cookoff open to the public and is free to registered attendees of the Louisiana Foodservice Expo; tickets can be purchased at the door for $5.00. The competition starts at 11:30 and the winner will be announced at 4:45. Come cheer Bonnie on if you have a chance, and look for me in the crowd.
Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.
Susan Ford, Publisher
Miss last edition's recipes?
Looking for a specific recipe? We have over 1,500 on our site. Click here to browse.
P.S.S. Watch for renewal notices in your email box; For some of you, the current July/August issue is your final issue. Emails will be going out over the next few days.
Shipping Now. Order today and get your copy next week; click here to preview.
Click Here to find Louisiana Kitchen & Culture on a newsstand near you.
Click here to order The Collector Set Bundle or call 504-208-9959. It includes every issue we've published, with over 1,600 recipes plus stories and articles that celebrate Louisiana's unique culture, heritage and cuisine.
Tip of the Week:
Click here to order, The Collector Set Bundle or call 504-208-9959
To our many newsletter readers:
Enjoy this newsletter? You can help us grow.
• Tell your friends about the magazine and web site.
• Subscribe to Louisiana Kitchen & Culture magazine.
• Email us your ideas & suggestions.
Thank you and enjoy!
This newsletter is read by thousands of people every Thursday. For advertising information, email Susan
Aug 4, 2017 to Aug 5, 2017
Aug 12, 2017
Aug 13, 2017
Aug 16, 2017 to Aug 20, 2017
Aug 18, 2017 to Aug 20, 2017
Aug 19, 2017
Aug 24, 2017 to Aug 25, 2017
Aug 24, 2017 to Aug 27, 2017
Aug 31, 2017 to Sep 4, 2017
2017 Copyright Our Kitchen & Culture, LLC. All Rights Reserved