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January 30, 2014
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Pierre C. Shadeaux, New Iberia's answer to Punxsatawney Phil, did not see his shadow last Sunday, which theoritically means we're in for a long, pleasant spring. I'm not going to plant my herb garden yet, but I'm optimistic. As my friend Zoe over in Austin mused, wouldn't it be great if our summer days were as varied as this winter has been? A few days in the mid-90s, a few days in the mid-60s... ah, well. Readers, I need some help. A reader from the Atlanta area wants to know where to go in Louisiana for outstanding BBQ, and several readers from all over have written to ask for advice on king cake: where to buyy, where to order, and who ships. I know many of you have your own idea of where to go to purchase the best king cake. If you would, please, click through here and take a few minutes to let us know what you think; I'll publish some of the comments next week. Did you know that Mardi Gras is celebrated in some form or another all over the state of Louisiana? It's not just a New Orleans phenomenon. Lt. Governor Jay Dardenne's office has set up a web page with links to history, parade schedules, and all things Louisiana Mardi Gras. The first parades start rolling in just a couple of weeks, so plan accordingly. For those of you who do not yet subscribe to our print magazine, I have put together an exclusive look at some of the pages. I almost never publish the recipes we develop for print to the newsletter or website, so this is indeed a special occasion. BUT, we hear time and time again from new subscribers about how excited they were when they picked up a print copy, so I decided I'd give those of you who are not familiar with the magazine a sneak peek. Click the links below for pages from our July/August 2013 edition:
If you like what you see, subscribe to the print magazine so you don't miss any of the fun. Remember, it makes a great gift for friends and family, too. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President P.S. Our subscribers to the print magazine keep this weekly newsletter free to you, so please consider getting your own paid magazine subscription click to subscribe to Louisiana Kitchen & Culture in print. Still not sure then start with a trial Only $10 gets you the special trial subscription |
Jan/Feb 2014 at newsstands Now |
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Cane-Marinated Pork Tenderloin This recipe was created by Chef Joseph Maynard of Criollo Restaurant, and first appeared in the January/February 2013 edition of Louisiana Kitchen & Culture. It's fantastic, and fantastically easy. The pork marinates overnight, then it's pan-seared and baked off in just 10 - 15 minutes. That qualifes it for a quick weeknight, but served over the Sweet Potato and Chorizo Hash recipe here, it's guaranteed to stun dinner guests. |
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Swordfish with Anchovy Caper Sauce A New Years Resolution to add more finfish to my diet has had me combing through cookbooks for inspiration. I found swordfish on sale a few weeks ago and made this recipe; it's a keeper. (This time of year I substitute tasty little grape tomatoes when I prepare any recipe calling for a whole diced tomato.) Nominal prep work and a quick pan sear atop the stove - it took longer to cook rice than fish. |
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Onion, Garlic, and Potato Cake This is a great side dish for steak or roast beef, and don't short on the garlic. It roasts to a nice soft, mellow bite. If you don't have a mandolin or slicing blade on a food processor, it's going to be tedious work, but the 1/8" slices called for are what it takes to generate the melt-in-your-mouth texture this preparation produces. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |