Jeff Davis
Thursday, August 23, 2012   

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. 

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, SUBSCRIBE NOW and you'll get your own copy in the mail. They'll go out Monday or Tuesday, so place your order today.

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.


Susan Ford, President
Our Kitchen & Culture, LLC.


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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  Spicy Boiled Shrimp with Cocktail Sauce  
Spicy Boiled Shrimp

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 CookbookHe 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  
kubuki shrimp

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. 

Kubuki Shrimp Recipe here

  Yam Som (Grapefruit and Shrimp Salad)  
Yam Som (Shrimp and Grapefruit Salad(

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.

Yam Som Recipe Here

Calendar of Events

Louisiana Kitchen & Culture's e-Newsletter reaches thousands of people every week. For advertising information,
email Susan

Sep 7, 2012 to Sep 9, 2012

Amite: Monster Truck Showdown

Thibodaux: Bayou Lafourche Antiques Show & Sale

Sep 7, 2012 to Sep 8, 2012

Lydia: Lydia Cajun Food Fest

Shreveport: Centenary Book Bazaar

Sep 8, 2012

Lafayette: Scavenger Hunt Teaches Kids about Louisiana Native Americans

Minden: Vintage Car Club Show & Shine and Bike Show

Sep 9, 2012

St. Gabriel: The 5th Annual Papa George Fairchild Jambalaya Cook-Off

West Monroe: Landry Vineyards' Outdoor Blues Concert With Brian Sivils

Sep 10, 2012 to Sep 16, 2012

New Orleans: We Live to Eat: Louisiana Seafood Restaurant Week

Sep 10, 2012

Opelousas: Soiree' Royale

Sep 14, 2012 to Sep 16, 2012

Westwego: Salaville Cajun Heritage Festival

Sep 15, 2012

Alexandria: Le Tour de Bayou

Farmerville: Sportsman's Expo

Opelousas: Quilt Fair

Sep 15, 2012 to Sep 16, 2012

Golden Meadow: Golden Meadow Family Fishing Rodeo

West Baton Rouge: Oldies But Goodies Fest & Smokin' Oldies Cook-Off

200+ Events Listed Here

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