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July 10, 2014        

Our plants are going nuts. We've had plenty of rain this spring and early summer, temperatures and humidity levels have been moderate, and my basil, rosemary, mint, oregano, and pepper plants are flourishing. I like to crush a LOT of garlic in some olive oil, add a handful of torn basil, a couple of diced ripe tomatoes, and some salt to a big salad bowl and let it muddle for 20 minutes or so. The oil in the basil and garlic infuse the olive oil, and the salt draws water out of the tomatoes. I then toss in some cubed day-old sourdough or Italian bread and some fresh mozzarella pearls, let the bread soak up all that good juice, and serve; vampires beware. It's delicious.

The pepper plants are enormous and I'm going to have loads of jalapeño peppers. I intend to make chow chow, and pickled peppers; what else should I do with them? Send me hot pepper recipes.

Congratulations to our friends at the Hotel Monteleone; the Carousel Bar has been named one of the top twenty bars in the world by Vogue Living; we tend to agree.

Brennan's is Brennan's again -- the team of Terry White and Ralph Brennan will be allowed to purchase the name Brennan's and append it to the facade of the French Quarter classic. They intend to reopen the restaurant this fall, with major renovations and an updated menu that honors the restaurant's traditions.

And finally, Jacksonians in neighboring Mississippi can begin to rejoice -- the Cvitanovich family and the management team of Jackson Hilton announced this week that a Dragos Seafood Restaurant will open there this fall, serving their world famous charbroiled oysters.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

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Southern-Fried Chicken


Port Hudson's Southern-Fried Chicken

Wiley Rowe, caretaker of John Folse's White Oak Plantation in Baton Rouge, says this is the best recipe in the entire 842 pages of the Encyclopedia of Cajun & Creole Cuisine, a book I refer to so frequently it stays close to my desk instead of on the bookshelf with my other cookbooks. This is how my mother fried chicken, and she'd usually make pan gravy behind it to serve over rice. Delicious!

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Roasted Onions with Cheese

Roasted Onions Stuffed with Cheese

This is the perfect side dish to grilled beef of any sort. The onions are roasted until the skins are charred, then stuffed with cheese sour cream. If you don't want to turn on the oven, wrap the onions in foil and roast them on the grill, then finish them off in the oven (or toaster oven!)

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Grilled Shrimp with Peach Salsa

Grilled Shrimp with Peach Salsa

These shrimp are marinated in garlicky olive oil then quickly grilled; serve over a bed of peach salsa. They need to marinate for a while, so make the garlic-infused olive oil the night before, and put the shrimp in the marinade before you go to work. You'll have a fast, delicious dinner practically prepared when you get home.

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Jul 12, 2014 to Jul 13, 2014

Breaux Bridge: Christmas in July

Ponchatoula: Christmas in July

Jul 12, 2014

Krotz Springs: Krotz Springs Quilters Guild Quilt Show and Sale

Jul 16, 2014 to Jul 20, 2014

New Orleans: Tales of the Cocktail

Jul 18, 2014 to Jul 19, 2014

Gonzales: Swamp Pop Music Festival

Natchitoches: Natchitoches-NSU Folk Festival

Jul 18, 2014 to Jul 20, 2014

Lake Charles: Cajun Music and Food Festival.

Jul 19, 2014

Abbeville: Cake and Ice Cream Festival

Lafayette: Louisiana Hot Sauce Expo

Morgan City: Bayou BBQ Bash Morgan City Under the Bridge

Queen City FestivalPages

View entire event list here (search by name, city)

Louisiana Recipes Newsletter Archive (search past newsletters)

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