May 28, 2015

Congratulations to Mike Brewer, the new King of Louisiana Seafood. Mike's winning dish was Sheepshead Nachos - blackened sheepshead with bacon fat tartar sauce and a charred corn salsa. You'll find the recipe in the July/August edition of Louisiana Kitchen & Culture. (The "nachos" are fried fish skin instead of corn chips!) He runs The Sammich in uptown New Orleans.

Lyle Broussard of Jack Daniel's Bar & Grill at L'Auberge in Lake Charles placed a close second, and Michael Nelson of GW Fins took third place. I thought all the competing chefs from around the state did a fantastic job this year, creating some of the most interesting dishes I've seen. Mike will represent Louisiana at the Great American Seafood Cookoff in August.

This weekend you'll find me at the New Orleans Oyster Festival; last night I was at Bourbon House for the trials narrowing down the field for the oyster shucking competition. There were close to 20 candidates, whittled down to six for the final competition on Saturday; astounding to watch these guys work and present BEAUTIFUL oysters. There's a great music lineup for the festival this year, and plenty of restaurants serving some of the best oyster dishes known to man. New Orleans' French Quarter is known as the Oyster Capital of the World for a very good reason.

See our list of what's happening around Louisiana below. Whatever you do this weekend, 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, Publisher

Louisiana Kitchen & Culture

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Congratulations! Chef Mike Brewer with Lt. Governor Jay Dardenne

Photo by Jeff Pounds for the Louisiana Seafood Promotion & Marketing Board

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Shrimp Scampi

Shrimp Scampi

Make the compound butter in advance; put the pasta on to boil before you start the shrimp. All will be done and ready to serve in the time it takes to cook the pasta; lots of crusty French bread so you don't waste a bite of this buttery, garlicky sauce.

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Crab Remoulade

Crab Remoulade

The crab remoulade base is very versatile; as suggested here, this makes a great a luncheon salad, but it can also be served as passed hors d'oeuvres on endive, little lettuce cups, crackers, toast points, as a filling for finger sandwiches, etc.

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Easy Chicken and Dumplings

Easy Chicken and Dumplings

This quick pot of dumplings gets a flavor boost by sauteeing some onions in a little butter. Boneless, skinless chicken breast is sliced, added to the pot with some boxed chicken broth and slowly brought to a simmer; the chicken stays tender. Make your dumplings while the chicken cooks, add them to the pot, and you're practically done. Serve, and watch it disappear.

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May 21, 2015 to May 31, 2015

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