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Thursday, February 28, 2013
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First, a little housekeeping: If you are a Charter Subscriber who purchased a 1-year subscription to LK&C that started with the Premiere Issue (Chefs John Folse and Rick Tramonto were on the cover) and you have not taken a few minutes to renew, your subscription has expired. We mailed expiration notices this week, so keep an eye on your mailbox and get your renewal taken care of. You can call 504-208-9959, or click to renew online. Our second year will be even better than ever and we want you along for the ride. This past Sunday we gathered up a group of people and boiled up a feast. Harlan's LA Fish & Seafood provided beautiful shrimp, crawfish, catfish, and some of the biggest Louisiana crabs I've ever seen; the chefs in the group couldn't stop talking about them. You'll see the photos and recipes in the May/June edition of the magazine. I had friends visiting from Wisconsin; they went with me to the Oyster Jubilee on Saturday, and also joined us on Sunday. They wanted to know if that was a typical weekend in Louisiana, and were surprised when I said, "why yes, as a matter of fact, it is ." I think they're considering moving. Today I'm in Baton Rouge to support the Lt. Governor's office as they go before the House Ways and Means committee to defend the tourism budget. Tourism provides a lot of jobs for Louisianians, and is a huge source of revenue for the state; if you live here, make sure to let your elected officials know that marketing our state's unique culture and heritage to the world is tremendously important. Jyl will be in Thibodaux this weekend; she's judging the inaugural Jumbo Gumbo Cookoff. She and her husband will man our booth, so stop by and say hello. Bring a friend, and taste some great gumbo while you're there. Festival season is moving into full swing; check out the calendar below and find something to do outside this weekend. Enjoy the recipes, and as always, let us know what's on your mind. Best-
Susan Ford, President PS: Advertising on this email newsletter is inexpensive and profitable. Email for rates and additional information.
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Acme Chargrilled OystersNectar of the gods. First, you make a butter sauce with lots of garlic. Then, you grill the oysters- ask a local oyster bar to save some for you if you're not shucking them yourself. Throw them in the dishwasher when you're done and save them for the next time around. You need lots of French bread for sopping up the sauce. |
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Asparagus & Seared Shrimp with Lemon VinaigretteFrom Chef Emeril Lagasse, this is the epitome of spring. Fresh asparagus is blanched, sweet succulent shrimp are seared quickly in a hot pan, and both are placed over a bed of greens. Make a bright lemon vinaigrette, toss it all together, and enjoy. |
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Louisiana Crawfish PieChef Darin Nesbit of Dickie Brennans Steakhouse prepared this recipe on a cooking demonstration stage Jyl and I coordinated a few years ago. It's delicious, and has all the flavors of a pot pie, plus crawfish. Leftovers are great as well. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |