December 1, 2011 _
In case you don't know this already, I'll tell you: Chef Paul Prudhomme is a gentleman. I asked if he minded having his picture taken with me, and he immediately responded, "Who minds having his picture made with a pretty woman?" Very nice. I have a birthday looming in a couple of months—I'm always up for a compliment.
Jyl Benson and I are immersed in chefs right now. We're doing some work for the Louisiana Seafood Promotion and Marketing Board and spent the week pulling together recipes from chefs Brian Landry, Phillip Lopez, Duke LoCicero, and Cory Bahr (congratulations on getting Cotton open!).
We're also putting together the lineup of chefs for the cooking demonstration stage we produce at the New Orleans Home and Garden Show each spring. The show is moving back to the newly renovated Super Dome, and our stage will be in the exclusive field-level bunker club. Last year's theme of "Seafood Recipes You Can Prepare at Home" was so popular we're thinking we'll do a repeat, or a "two-dat" as we're saying in Louisiana right now.
March 2, 3, and 4; mark your calendars, and enjoy the recipes below.
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P.S. Many of you have been reading my newsletter for quite some time. I'd love to hear from you over the holidays.
Our friends Chef Phillip Lopez and Maximilian Ortiz opened their dream restaurant Root last month, and they invited us to join them on night three for dinner. Fantastic! Click here for food porn.
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It was nearly 10 years ago when I shared a holiday meal with Celestine “Tina” Dunbar and her family in their Carrollton-area home in New Orleans. I met Tina in the mid-1990s when I became a regular patron of Dunbar’s, her Creole Soul restaurant on Freret Street.
I loved it there. Tina was always warm and engaging and I could eat like royalty for $5 or less. We became friends. Back in 2002 Tina and her brood invited me to share their holiday table. It is a meal I will never forget.
This holiday remembrance is based on something I wrote about her back then.
Jyl's reminiscence is here, along with a lot of Tina's recipes.
Celebrate the Food
Culture of the South.
The Southern Food and Beverage Museum current list of events.
Poppy's weekly radio show on public radio: Listen to archived interviews here.
|"Besh" BBQ Shrimp|
Chef Jared Tees of Besh Steak fame prepared this iconic New Orleans dish for us. His recipe serves four, so it calls for TWO sticks of butter. I usually make it for just Jim and me, so I cut everything in half and go with just one stick of butter. Needless to say, it's not one I can eat often, but when I do, I enjoy every bite. Serve with lots of French bread for sopping, and even more napkins. You'll get your fingers in this bowl.
|Golden Potato Soup with Fried Oysters|
Chef Minh Le of Spahrs Seafood (some of the best fried catfish I've had, and I'm an afficionado) was paired with Chef Tees, and prepared this incredibly delicious, creamy potato soup. Perfect in and of itself on a cold night, he took it to even greater heights by topping it with crispy, tender, Louisiana oysters. Go make it tonight.
|Calendar of Events|
Published by Kitchen and Culture Co., Louisiana Kitchen magazine will launch in 2012. Our editorial mission is to provide a unique guide to authentic Louisiana cultural and culinary traditions—and of course, the recipes you'll need to create authentic Louisiana cuisine. Your friends and family will love you.
December 1 - 31
Christmas New Orleans Style, New Orleans
December 1 - 4
Christmas Under the Oaks Festival, Sulphur
Christmas at the Railroad Museum, DeQuincy
Ponchatoula Christmas Lighting, Ponchatoula
Annual Gingerbread House Contest, Lake Charles
Scrooge Bah Humbug Run, Monroe
Christmas on the Bayou, Grosse Tete
Christmas Tree Lighting, Gretna
December 6 - 8
Cirque du Soleil, Lafayette
December 10 - 11
Cirque du Soleil, Bossier City
Festival of the Bonfires, Baton Rouge
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