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August 7, 2014        

Congratulations to Chef Aaron Burgau of Patois Restaurant in New Orleans; he placed third in the Great American Seafood Cookoff this past Saturday. Florida chef Terry White (Sage Restaurant) took the crown, and Chef Larry Delgado (house. wine. & bistro) of Texas placed second. The competition was the fiercest I’ve seen.

On Sunday, I co-MC’d the 4-H Seafood Cookoff; Team Oklahoma took first place, and their recipe appears below. The high school students all did a fantastic job.

LK&C Charter Subscriber and contributor Bill Broussard was in town this week; we met for breakfast yesterday and spent an hour catching up. Bill's family landed in Nova Scotia in the early 1600s and were part of the original migration south to Acadiana; he's going to work on a family history piece including some old family recipes for next year.

The Louisiana Hospitality Foundation is planning the 3rd annual Gold Medal Chefs Gala; it will take place at the Hilton New Orleans Riverside on Wednesday, August 20. Tickets are on sale now; additional information can be found here.

Later that week, the Baton Rouge Epicurean Society's Fete Rouge competition will be held at the L'auberge du Lac Hotel & Casino. Tickets are on sale, and additional information can be found here.

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

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

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Southwest Okie Catfish

Southwest Okie Catfish

This dish won first place at the 4-H Seafood Cookoff this past weekend. Prepared by the team for Oklahoma, it wowed judges. Catfish is marinated and steamed, then served over a bed of corn relished and finished with a crunchy pecan topping. It tasted fresh and bright, comes in at 341 calories per serving, and the team estimated that it costs under $6 per serving to prepare. Even less if you have a vegetable garden and are willing to go catch your own fish! 

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Fiery Glazed Chicken

Fiery Glazed Spatchcocked Chicken

Make the pepper sauce called for in this recipe a week in advance for flavors and heat to meld, or use your favorite hot sauce. I make mine with serrano chilis or cayenne peppers because I like it HOT, but you can use banana peppers or poblanos and get the flavor without the heat. The chicken marinates overnight, and is finished off with a tangy glaze. 

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Garlic & Fresh TOmato Soup

Dolly's End of Summer Garlic and Fresh Tomato Soup

I'm publishing this in memory of my friend Dolly (I despise cancer). She always made this dish with the last of her summer tomatoes, and since she lived in Minneapolis her tomato crop came in a lot later than ours. We're on the dregs of our summer tomatoes at this end of the Mississippi, and this is a great use of the last of them. It's equally good served hot, at room temperature, or chilled, so make a big batch. And yes, it does call for 20 cloves of garlic.

Dolly was an unwavering supporter of her local food bank; do me a favor and make a donation to your local one yourself. 

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Aug 8, 2014

Hammond: Back to School Bash

Aug 9, 2014

Cypremort Point: August Angler's Addiction Fishing Tournament

New Iberia: SugaSheaux

Aug 13, 2014 to Aug 17, 2014

Delcambre: Delcambre Shrimp Festival

Aug 15, 2014

Hammond: Annual Hot August Night

Aug 16, 2014

Lake Charles: Arts & Crabs Fest

Aug 21, 2014 to Aug 24, 2014

Gueydan: Gueydan Duck Festival

Queen City FestivalPages

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