July 12, 2018 | Louisiana Kitchen & Culture

July 12, 2018

Chef Mike Nelson, whose delicious Fin Wings grace the cover pictured here (They also won the NOLA Navy Week seafood cookoff I judged earlier this year) has a fun project in the works that anyone who likes to fish (or eat, for that matter) will be interested in. It's a boucherie that he will spearhead in conjuction with the Faux Pas Lodge Invitational, one of Southeast Louisiana's premier fishing rodeos. That's right, a boucherie at a fishing rodeo!

The rodeo is in Venice, July 26 to 28, with the boucherie finishing out the event on Saturday, the 28th. Nelson, the executive chef at GW Fins, will be joined by chefs Tomas Wolfe (The Rib Room), Austin Kirzner (Redfish Grill), and Michael Brewer (Brechtel Hospitality); cooking demonstrations will start at 1:00, with each chef preparing signature dishes created using fish caught during the rodeo. Anglers will have the opportunity to taste the fabulous dishes from 3-5 that afternoon. The chefs will utilize parts of the fish that are usually discarded, with a goal of encouraging fishermen to significantly increase the food yield from each fish caught.

The event benefits Wish to Fish, a non-profit organization (profiled in Louisiana Kitchen & Culture two summers ago) that provides children with access to the outdoors, educating them on ecological issues and various career opportunities.

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Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Your Tip of the Week:

How to Perfectly Season a Burger

Last Week's Recipes:

• Basic Pulled Pork • Pulled Pork Mac & Cheese • Savannah Red Rice

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	Crab Remoulade Salad There is nothing better than a cold salad on a hot day, and it seems that everyone is experiencing plenty of hot days this summer. Bonus- use the linked remoulade recipe, and green tomato relish, for a similar salad made of shrimp, chicken, poached fish, etc. Click to forward this email and recipes.

	Garlic Shrimp Short on time, demanding tons of flavor? This is your recipe. If you buy shrimp that are already peeled and deveined, this is less than 10 minutes, start to finish. If you want to double the recipe, it's so fast you should make 2 separate batches, so that the shrimp cook evenly and sauté rather than steam. Click to forward email and recipes.

	Ruston Peach Cobbler This easy recipe takes full advantage of the luxurious perfume and wonderful flavor of ripe summer peaches. Make it faster by skipping rolling out the dough; just drop in a scant tablespoon at a time among the peaches. Click to forward email and recipes.

	Seafood Boil Packets All the flavors of a traditional Louisiana seafood boil without the fuss. Plus, cleanup's a breeze! My subscribers will find the recipe on page 38 of the July/August edition of Louisiana Kitchen & Culture. Click to forward email and recipes.