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August 8, 2013
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Congratulations to Chef David Crews, chef at Six Shooter Land and Timber, for winning the 2013 Great American Seafood Cookoff this past weekend, and to the Vermilionville Parish team for winning the 4-H version of the seafood competition that took place the following day. Both took place during the 60th annual Louisiana Foodservice and Hospitality EXPO. As I write this we're putting the finishing touches on our September/October issue. It's loaded with recipes including must-have tailgating items, fiesta foods inspired by the Zwolle Tamale Festival, a history of the muffulatta, and a sneak peak at what promises to be one of the fall's hottest cookbooks. I can't tell you what it is yet, but it's going to make a great gift for you and lots of others on your holiday list. If you're not a subscriber, there's still time to sign up so that you don't miss the issue. If you're still not sure, we have a special ten-dollar subscription trial offer; click here for details. Emeril Legasse's annual fundraiser Carnival du Vin continues to grow. This year, the Boudin and Beer event expands into Boudin, Bourbon, and Beer; more than 40 chefs will be serving up delicious food, and Abita Beer and Buffalo Trace will provide the libations. Tickets are available for $75 per person until August 31; the price goes up to $99 on September 1, so order yours today. The Louisiana Department of Wildlife and Fisheries has set August 12 as opening day for the fall white shrimp season in inside waters, meaning more of my favorite seafood will be available soon. More details here, and a map can be found here. Use the Shrimp Slider recipe below to take full advantage of the season; here's a link to all the shrimp recipes available on our website. 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 PS: Help us spread the word about Louisiana Kitchen & Culture: forward this newsletter to a friend and join us on Facebook.
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Shrimp SlidersShrimping families all along the Southern coastal regions have one version or another of this recipe, essentially a more affordable crab cake. Ad lib at will; more mayonnaise makes it richer, more bread crumbs make it denser. The shrimp can be minced, diced, chopped, or a portion left whole, according to your family's preference. Easily double the recipe for a crowd, or prepare in bite-sized portions for hors d'oeurves. |
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Pasta with Summer Vegetables & SausageI made this up one night a couple of weeks ago; it's fast, easy, and a full meal all in one pan. I cook the sausage on the grill; you could bake them in the pan you intend to cook in, using the fat from the sausage to sauté the onions and garlic. Use whatever vegetables you have on hand; I like a leafy green of some sort, a handful of baby lima beans or soy beans, artichoke hearts, and broccoli. Crusty Italian pugliese is the perfect bread for sopping up the sauce. |
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Coconut Cream PieMy mother was an exceptional baker, and this coconut cream pie was on regular rotation. This was also one of her top choices to take to family reunions and "Dinner on the Ground" at church. Served chilled, it's a great dessert for hot weather. |
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