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August 21, 2014
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The Food Network visited New Orleans over Memorial Day Weekend to shoot an episode of Eating America, and featured the New Orleans Wine and Food Experience and the Louisiana Seafood Cookoff extensively. As you may recall, I was a judge for the event; I give my commentary at about the 17:40 minute mark. If you missed it, you can watch the episode here. August is usually the hottest month of the year down here. You wouldn't know it this year but tourism usually slows to a crawl, and locals head out on vacation. Four years ago the Louisiana Restaurant Association launched We Live to Eat: Restaurant Week in an effort to boost business. Participating restaurants offer two-course lunches for $20 or less, and threee-course dinners for $39 or less. This year, for the first time, the "insider's" kickoff party is open to the general public; entry is $25 and include food and drink. For tickets and more information, click through here. In between all that I'm proofing final pages for the September/October issue, which you won't want to miss because it's absolutely loaded with recipes from four very Cajun but very different parts of Louisiana. We've nicknamed it our Cajun Comfort Food issue; it's not too late to get your name on the subscription list if you're not already a subscriber. 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. Subscribe to Louisiana Kitchen & Culture magazine: click to subscribe to Louisiana Kitchen & Culture in print. If you enjoy this newsletter then you will love the magazine, exclusive recipes, interesting articles with plenty of photos of food, people and places.
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In the Mail! |
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Hatch Chili Chicken Tortilla Soup My friend Jeff Young writes the popular food blog Catholic Foodie. He is a firm believer that food heals most all ills, and he and his wife cook a LOT. He posted this recipe last week and, since it is filled with some of my favorite flavors, I promptly made it. I couldn't find Hatch chilis so I substituted poblanos; up the chili powder amount to a quarter cup and added almost that much cumin to it. It was absolutely delicious. There was lots left over, so I added some black beans to the soup,roasted some more peppers, and used the mixture to stuff the peppers. Added feta cheese this time; that was delicious also. Click to forward email and recipes.
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Pulled Pork with Tabasco Mustard Sauce From Savoring America, this is one of my favorites for a big crowd. Don't be put off by the long list of ingredients; it's mainly measuring things. Actual prep work is nominal. It's in the oven for about 5 hours, almost unattended. The sauce cooks atop the stove for 2 hours and needs to be stirred occasionally. If you're transporting it, it needs to sit for an hour after it comes out of the oven, so throw a tea towel over it, put it in the trunk and take off. Say, to a Saints tailgate party... Click to forward email and recipes.
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Corn-Stuffed Peppers We have a story on rendering your own lard in the upcoming September/October edition of the magazine. In researching various aspects I cam across 100% Natural Lard, a cookbook from the editors of Grit magazine. It's got about 150 recipes using lard, including this beauty using the summer's best corn and peppers. Feel free to substitute butter, but lard has half the saturated fat, and most of the unsaturated fat is the same kind found in salmon and olives. Click to forward email and recipes.  |
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