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Thursday, February 28, 2013
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First, a little housekeeping: If you are a Charter Subscriber who purchased a 1-year subscription to LK&C that started with the Premiere Issue (Chefs John Folse and Rick Tramonto were on the cover) and you have not taken a few minutes to renew, your final issue mailed on Tuesday. To renew your magazine subscription call 504-208-9959, or click to renew online. Our second year will be even better than ever and we ask for your continued support. Congratulations to Louisiana's chefs and restaurants nominated for 2013 James Beard awards. Most I count among personal friends, and I'm rooting for all of you. Outstanding Restaurant: August; Outstanding Chef: Donald Link, Herbsaint; Outstanding Service: Brigsten's' Best New Restaurant: Borgne; Best Chef, South: Justin Devillier, La Petite Grocery; Justin Girouard, The French Press; Tory McPhail, Commander's Palace; Alon Shaya, Domenica; Michael Stoltzsfus, Coquette; Sue Zemanick, Gautreau's; Outstanding Bar Program: Cure; Outstanding Wine Program: The Grille Room at the Windsor Court. The March/April issue is in the mail, and we posted the cover to our Facebook Fan Page Tuesday afternoon. At close of business Wednesday, it had been seen by almost 14,000 people, and the number was climbing. If you've not done so already, click through to our fan page, make sure you "LIKE" us, "like" the cover, and share it on your own Facebook page. Let's get this in front of people! On Monday, LK&C reader and writer Bill Broussard and I are heading down to the groundbreaking ceremony for the new Culinary Arts building at the John Folse Culinary Institute at Nicholls State. Later in the evening, we'll attend the 16th annual Lafcadio Hearns dinner celebrating Chef Tory McPhail. Again, stay tuned for outtakes from the ceremonies. On a personal note, we finally managed to capture one of the feral kittens we've been feeding; Max had an eye infection. On Friday he went off to see Dr. Scott at the Magazine Street Animal Clinic; he came home Saturday morning snipped, clipped, vaccinated, and with antibiotics. He's currently living in the guest bathroom and allows us to hold and pet him, but pines to be back outdoors. We'll see if he comes around to domesticity. Our other two furballs have stretched their paws as far as they'll go underneath the door, but seem to have lost interest. Enjoy this week's recipes, and as always, let us know what's on your mind. Best-
Susan Ford, President PS: Advertising on this email newsletter is inexpensive and profitable. Email for rates and additional information.
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Tequila Shrimp Pasta with Tomato Cream SauceYou need to roast tomatoes for about an hour, turning once or twice, and they'll need 20 minutes or so to cool before you puree them. OR: buy fire-roasted canned tomatoes and knock at least 45 minutes off the time. The roasted tomatoes go in with some garlic, cream, citrus, tequila, and chipotle chilis; the shrimp and pasta are tossed in the cream sauce. Pass the cheese, please, and some crusty French bread. |
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Forbidden JambalayaLK&C reader and former New Orleans firefighter Robert Medina sent us this recipe, with this to say: "Jambalaya is a traditional Southern Louisiana dish, which is normally made with long grain white rice. The first time someone handed me black rice, the package read “Forbidden Rice.” That always intrigued me. Once I tried HINODE Black Rice, I knew I had to come up with a jambalaya recipe made from these delicious flavorful little grains of goodness." Read the rest of his story, and get the recipe, at the link below. |
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Mississippi MudIn 2010, Peggy Sweeney-McDonald launched the radio show "Meanwhile, Back at Cafe du Monde". Each show brings together "foodies" to talk about their lives and some of their favorite foods. She's published a compilation of the discussions complete with recipes in a cookbook of the same name. This old southern dessert is from Miss Jean, mom to Joanie Rogers Enxing. Full of instant pudding and Cool-Whip, it brings back instant memories of church socials, family gatherings, and other childhood memories. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |