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October 9, 2014
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Congratulations to LK&C subscribers Elizabeth and Jack Wilson; they won the spot at Chef Austin Kirzner's table on the cooking demonstration stage at the Louisiana Seafood Festival Friday night. They flew in from Arizona earlier this week — this will be their first festival, and I'm glad their visit will kick off in grand style. I'll be there all weekend while the cooking demonstration stage is active -- stop by and say hello. I love to meet my readers. LK&C culinary media director David Gallent will be representing us over at Roug et Blanc in Lake Charles this weekend; he's 6'6" and will have at least one camera in hand; he's hard to miss so say hello if you see him. He develops a LOT of the recipes for the magazine, and photographs most of them as well. Most talented. Speaking of readers, a subscriber called from Arkansas yesterday and told me there's not a single recipe in the Sept/Oct Comfort Food issue on sale now that he doesn't want to cook. How cool is that? I taught him how to pronounce "velouté" (veh- lou-TAY) and "grillades" (GREE-yahds) while I had him on the phone. We've been saying Merry Christmas since early August; copy and recipes are coming in for our January/February 2015 issue, so Happy New Year! That's what's on my mind right now. 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. Not a magazine subscriber, Click to subscribe to Louisiana Kitchen & Culture in print.You'll love the magazine, exclusive recipes and articles with plenty of photos of food, people and places.
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Grilled Chicken with Three Sauces You're going to marinate a whole chicken in a heady mixture of olive oil, onions, lime juice, rosemary etc., then grill it. You're offered three different sauces to choose from; they're all so good I make all three. They're great on grilled chicken, fish, beef, lamb, pork, and vegetables; tossed with pasta, spread on toasted bread, eaten with a spoon, so they won't go to waste. Click to forward email and recipes.
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Catfish Parmesan This one's easy. Catfish fillets are dredged in a cheesy spiced breadcrumb mixture and baked for 25 minutes. Make some cole slaw and, if you're feeling adventurous, do a Google search on baked French fries. They take longer to bake so would need to go in first, and are baked at a higher temperature than called for here, so the cooking time for the fish would need to be adjusted. Click to forward email and recipes.
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Chef Patrick Mould's Corn and Crab Bisque Chef Mould's recipe is a classic; in his own words: This is the quintessential Louisiana Bisque. You can use any fresh seafood, but jumbo lump crab, in my opinion, is the best. The flavor obtained when it is simmered in the cream is to die for; worry about the calories later. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |