 |
 |
SPONSOR:
|
|
Thursday, February 14, 2013
|
|
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 goes in the mail in just a few weeks. To renew your magazine subscription call 504-208-9959, or click to renew online. Our second year promises to be better than ever and we would ask you for your continued support. Call for Entries! The George Rodrigue Foundation for the Arts 3rd annual art contest closes February 20; this year the theme is Louisiana culinary heritage. The GRFA will award $45,000 in scholarships to winners, and the winners will illustrate a new Louisiana cookbook. Click here for more information, and pass the word along to your artistic friends and family. High school juniors and seniors. Jyl and I are heading over to Lafayette next week to spend a few days scouting out restaurants, Road Maps, and places of interest for an upcoming feature story. If you know of something that's off the beaten path that we absolutely can't miss, drop us a note and we'll make sure to check it out. If you live in or around New Orleans, or visit often, consider purchasing LifeCity's Green Card. LifeCity advocates for green issues such as recycling, composting, buying local and organic, and certifies companies as "Green". Your membership card qualifies you for significant discounts at Certified Green Businesses. Annual membership is only $20. This was my sixth Mardi Gras in Louisiana, and I've learned that the "lose a few pounds" New Years' Resolution is bound to fail unless postponed until Lent. King cake, no matter how you slice it, is not conducive to weight loss. This week's recipes are some of my go-to choices when it's time to shed a few pounds; I always resort to lean protein, complex carbs, and moderate fat intake. But it has to be tasty! Bland is boring and I can't keep it up. I was told once that hot peppers can speed up metabolism; all three have a little kick to them, but feel free to eliminate the peppers if you can't tolerate heat. I'd love to hear from you if you've got tasty recipes and suggestions for a little lighter eating this spring. 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.
|
|
 |
 |
Shrimp with Cilantro VinaigretteShrimp are grilled in butter and garlic, and tossed with this light but tasty vinaigrette. Serve as is, or toss a salad with the vinaigrette and top with the shrimp. The dressing is particularly good on a salad that contains diced fruit such as peaches or mango, chopped roasted pecans, dried cranberries, and hearts of palm. Don't be afraid of the hot pepper! It just ads a little zing. |
 |
Spicy Sauteed ChickenThis is a very versatile preparation. If you're like me, you have several spice mixes on hand; use whichever one you feel like to season the chicken. You can serve it as an entree with a couple of sides; it makes a great filling for a sandwich; dice it, put it on a flour tortilla with some artichoke hearts, feta cheese, and black olives and bake as flat bread, or slice it over a green salad for lunch or a light dinner. |
 |
Caribbean Grilled PorkYou'll find Caribbean influences in traditional Louisiana cuisine, and the Spanish brought pork to the region in the 1500s. This recipe combines pineapple with soy, cilantro, garlic, cumin, and a hot pepper or three; the sugar in the pineapple ensures a nice charred finish. Note that the acid in the pineapple will begin to break down the flesh; don't leave the pork in the marinade for more than 30 minutes (no more than 15 if you use the marinade for shrimp). |
|
|
|
| | Add Us as a Friend on Facebook | |
|
Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |