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SPONSOR:
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March 21, 2013
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A number of you have called recently to ask if it's possible to get a full set of the first year of the magazine. For $45, including shipping, you can get all four 2012 issues, and a one-year subscription starting with our Jan/Feb 2013 issue. Click here for details. Yesterday was a momentous occasion: Red Fish Grill served its 3 millionth BBQ Oyster during the lunch rush. Ralph Brennan delivered it personally; he says the restaurant has been shucking, frying, and saucing 3,000 - 4,000 P&J Oysters per week for fifteen years now. The unsuspecting diner happened to be Tommy Beaudreau, the Acting Assistant Secretary for Land and Minerals Management, in town for an oil leasing deal. He'll go back to Washington with a commerative plaque and a gift basket of goodies, and of course great memories of delicious oysters. Last night Chef John Besh invited me to American Sector's Stage Door Canteen for a screening of of his new television show "Chef John Besh's Family Table" that will begin airing on WYES on April 6, and of course there was lots of delicious food. Today, I'm shuttling around the greater New Orleans area to eleven different restaurants as one of the judges for the New Orleans Wine and Food Experience. It's a tough job, but someone has to do it... Friday I'm having lunch with a friend visiting from the west coast, and Saturday I'm attending the annual Arts Contest Awards Luncheon. The George Rodrigue Foundation for the Arts, in conjunction with the Louisiana Restaurant Association Education Foundation, will distribute $45,000 in college scholarships. Sunday, it will be quality time on the treadmill... Enjoy this week's recipes, and as always, let us know what's on your mind.
Susan Ford, President PS: Advertising on this email newsletter is inexpensive and profitable. Email for rates and additional information.
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On Sale Now:
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Don's Seafood Hut & Oyster Bar; 4801 Veterans Memorial Blvd, Metairie, LA; Jefferson Parish Oyster Trail! |
Jacked Up OystersDon's Seafood Hut Restaurant and Oyster Bar is part of the Louisiana Oyster Trail, and this easy recipe is a favorite among regulars. If you don't have oyster shells, ask your local oyster-serving restaurant to save some for you; I throw mine in the dishwasher after use. Alternatively, put each oyster in a small oven-proof ramekin. Just make sure you make and eat these! |
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Red Fish Grill Barbecue OystersFrom the kitchen at Red Fish Grill, this is one of those easy, but versatile, recipes. Use the fried oysters to stuff as a po-boy as shown here, pass as a tasty hors d'oeurve, or serve half a dozen as an appetizer or a full dozen as a main course. |
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Louisiana Crawfish ÉtoufféeThis recipe first appeared in the May/June 2012 edition of Louisiana Kitchen & Culture. From Verna Fontenot of Ville Platte, LA, is a simple classic, and gives you plenty of options to control the heat level of your peppers. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |