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Thursday, August 23, 2012
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Welcome to Louisiana Recipes Hurricane Isaac put us on unexpected hiatus last week, and we're scrambling to get back on track. I was without power until late Sunday afternoon, and finished up the last load of laundry Tuesday evening. As if the hurricane wasn't enough, I overtopped my bathtub and flooded two and a half rooms. As humid as it was, nothing dried, so I was faced with mounds of damp towels and sweaty clothes when the power finally came back on. You can read the rest of my hurricane story here. I know that a lot of our readers to the south, east, and west of us remain without power, and many lost everything they owned. Our hearts go out to you. For everyone else, information on how you can help out via volunteer work or donations can be found here. Do what you can. Monday you'll find me at Soiree Royale at Evangeline Downs in Opelousas. I'm judging the Chefs Cookoff—more than 40 entries to taste this year. Tickets are still available, and proceeds go the the St. Landry Chamber of Commerce. I selected shrimp recipes this week because of Isaac; as usual, when a big storm comes through, our fishermen suffer a lot. Brown shrimp season is in full swing, they're plentiful and oh so tasty, so get to your local seafood market, buy some seafood, and cook it up this weekend.
The Greater New Orleans Area chapter of the Louisiana Restaurant Association is hosting Louisiana Seafood Restaurant Week next week, and a portion of the proceeds will go to the Friends of the Fishermen fund established in 2010. You can find a list of participating restaurants here. And finally, putting this newsletter together each week takes both time and resources, neither of which is free. We are able to give this newsletter to you at no charge because of the advertisers you see here and in our magazine, and we ask that you support them. Our paying subscribers to the print magazine support this effort as well, and we thank you all. Enjoy this week's recipes, and as always, let us know what's on your mind. Best-
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PS: Our Sept/Oct issue mails on Monday Sept, 10. Subscribe Today or call 504.208.9959 to place your phone order. There is still time to get your copy. Don't miss out.
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After listening to feedback from readers, advertisers, and advisors, we decided to add the word "Culture" to the title of our magazine. Our parent company is "Our Kitchen & Culture", and we feel that Louisiana Kitchen & Culture" is a much more accurate reflection of the subjects we intend to cover in the magazine; the cover pictured here is on press right now. If you've not done so already, 
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| Spicy Boiled Shrimp with Cocktail Sauce |
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Ralph Brennan is one of the country's top restaurateurs, and this appetizer comes from my own autographed copy of his excellent cookbook, Ralph Brennan's New Orleans Seafood Cookbook. He seasons his boiling water with Zatarain's Liquid Boil seasoning, lemons, onion, garlic and a little cayenne. They're chilled for a least two hours before serving, making this a great selection for starting a dinner party. He suggests serving them with his custom cocktail sauce for dipping on the side. Who doesn't like boiled shrimp? |
| Regatta's Kubuki Shrimp |
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From Regatta Restaurant in Port Arthur, Louisiana, this recipe first appeared in the July/August edition of Louisiana Kitchen magazine. The shrimp are wrapped in won ton skins and fried, surely a crowd pleaser for any age group. They suggest serving the shrimp warm over a cold salad with a spicy dressing; they'd also make a great passed hors d'oeuvre with the dressing as a dipping sauce, or fill a platter on a buffet table for a tailgate party. |
| Yam Som (Grapefruit and Shrimp Salad) |
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The traditional Thailand version of this recipe calls for a pomelo instead of grapefruit. It's native to Southeast Asia, and Louisiana citrus is a fine substitute. Our grapefruits are a little jucier than the pomelo, so be judicious about how much of the juice you include. The salad is seasoned with chile paste, lime juice, fish sauce and mint; take your family's heat tolerance into consideration when deciding how much chile paste to use. You should find fish sauce and fried shallots and onions in any well-stocked supermarket, or thinly slice and fry your own aromatics at home. I regularly add a handful to salads, top soups with them, or just plain snack on them. |
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