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Friday, August 10, 2012
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Welcome to Louisiana Recipes
Good luck to Chef Keith Frentz (LOLA Covington) as he
represents Louisiana on Saturday in the Great American Seafood Cookoff at the Louisiana Foodservice Expo kicking off Saturday morning. The competition will be emceed by Ewell Smith, Sig Hansen, and Cory Bahr, and we know Keith will prepare something incredible. Ticket information for the competition is here; note that GASCO tickets do not get you onto the main Expo floor.
On Sunday, 4H teams from all over the US will compete, and yours truly will emcee that one. It's nerve wracking for the kids, but a great experience for them. I'm looking forward to it.
If you do attend the Expo, you will find us in booth 1615; stop by and say hello, and get a bite to eat. We've partnered up with our friends at Jazzmen Rice for a series of cooking demonstrations featuring their delicious rice, and have chefs coming from all over the state to cook and sample. The demos will start around 11:00 each morning, and we will attempt to get a recipe to share with you later.
Many of you read our David vs. Goliath story yesterday; if you missed it, here's the link.
Today I'm visiting friends in the Lt. Governor's Office of Culture, Recreation and Tourism. Their budget for marketing Louisiana to potential tourists has been slashed this year, and those of us actively involved in promoting travel and tourism to the state have been strategizing on ways to stretch dollars as far as they can possibly go as well as how our business practices can have a positive impact on tourism. The stories Louisiana Kitchen publishes about our culinary heritage, the chefs and restaurants we cover, the events we highlight, all help encourage people outside the state to visit, and those of us who live here to explore what the various regions of the state have to offer. One of my favorite comments from a reader is "This issue makes me hungry, and makes me want to get in my car and drive to Louisiana to eat and explore". Music to a publisher's ears; I love it when the magazine catches readers so much they're inspired to act.
I love judging cooking competitions between young, up and coming chefs, and I get to do that today. I've been invited to judge the final round of the Louisiana Culinary Institute's 13th annual Home Plate Classic. Earlier this year, more than 50 students were divided into eight teams, with one team being eliminated after each competition. After we're done today, only one team will be left standing- I offer good luck to all of you, and thank you for the opportunity to participate.
Kudos go also to the Louisiana Restaurant Association Education Foundation. On August 11 at the Five Star Futures Gala the Board of Directors will award $40,000 in scholarships to 14 Louisiana students, changing their lives forever. Ticket information to the gala is here. Scholarships go to students all over the state.
Enjoy this week's recipes, and as always, let us know what's on your mind.
Best-
http://louisiana.kitchenandculture.com
PS: Another great reason to subscribe to Louisiana Kitchen magazine, read our David vs. Goliath story here. |
If you missed it yesterday,
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| Fred's Hottest Shrimp |
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This is a quick, simple shrimp sauté with lots of heat, via Tabasco sauce in this case. If you have shrimp stock in the freezer, your hands-on time with this is twenty minutes; if not, depending on how quickly you can peel a pound of shrimp, forty-five. In any case, you end up with a finished dish that's great over steamed rice, in a po-boy, or just on its own. Excerpted from the Tabasco Brand Cookbook. |
| Cocktail Crab Cakes |
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Crab cakes are a staple in Louisiana, and there are as many crab cake recipes as there are cooks. This one, from the test kitchens at Cooks Illustrated, gives you step by step whys an wherefores, which for me, gives me the confidence and base to spring from to do my own thing. Give this one a try, and then experiment. |
| Creole Rice Custard |
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This is a classic Southern dish; my mom made rice pudding or an egg custard any time one of us kids was feeling under the weather. They were the ultimate comfort food for us, and this recipe is no exception. Try an aromatic rice such as Jazzmen, grown here in Louisiana- it will add unexpected levels of flavor. |
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| Calendar of Events |
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Louisiana Kitchen's e-Newsletter reaches thousands of people every week. For advertising information, |
Aug 10, 2012 to Aug 12, 2012Houma: Annual Hercules Fishing Rodeo Aug 11, 2012Cypremort Point: Angler's Addiction Fishing Tournament New Orleans: Great American Seafood Cook Off Aug 11, 2012 to Aug 12, 2012Gonzales: Herpetorama / Repticon Aug 14, 2012Ponchatoula: 16th Annual Business & Professional Expo Aug 15, 2012 to Aug 19, 2012Delcambre: Delcambre Shrimp Festival Aug 18, 2012Ruston: Antique Tractor Pull Aug 23, 2012Baton Rouge: Fete Rouge-Mama Marino Lifetime Achievement Award Dinner Honoring Tullio Saffiotti Aug 24, 2012Baton Rouge: Fete Rouge-Food & Wine Fete |
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Published in Louisiana by Louisianians 2012 Copyright © Our Kitchen and Culture, LLC. All Rights Reserved |
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