March 17, 2012
Welcome to Louisiana Kitchen
Attn: Chefs and restaurateurs! The Louisiana Seafood Promotion and Marketing Board is now accepting entry forms for the 5th annual Louisiana Seafood Cook Off. More details here. Do you have what it takes to win? See Chef Tory McPhail's Seafood Mixed Grill recipe below; it won the 2009 competition.
My neighbor Stacey is flaunting her Irish today; she has corned beef and cabbage on, and we'll stop in later for a taste. I may cook a pot of it tomorrow myself; I love it, and leftovers are always a good thing during a busy week.
LAKitch reader Larry Eiker is demanding cooking tips—this one's for you, Larry. A chinoise is an indispensable tool for producing silky seafood bisques. Many chefs want you to roast gumbo crabs and shrimp shells, grind them up in your food processor, and use the results to make a deeply flavored seafood stock. A fine mesh chinoise will strain all the bits out of the stock when it's ready to use. A less expensive alternative is a China cap lined with cheesecloth; with both, clean with hot soapy water and a brush immediately after use to keep small particles of food from clogging the perforations or mesh. I wonder how many hundreds of pounds of stewed tomatoes I passed through my mother's over the years, making tomato juice??
Friday is the final round of the Road to Cannes at the Louisiana Culinary Institute, and once again, I've been asked to judge the competition. The winner will have a once-in-a-lifetime opportunity to cook at the Cannes Film Festival. I'm looking forward to meeting the students, and sampling some great food.
Last week, I posted a picture of our cat Jack and he proved to be quite popular. There is no shortage of pets around here, so here are gratuitous pictures of Bonzo, Jyl's daughter Cecilia's hound. Enjoy.
It's festival season, and the weather is fine. Have a great week-
PS: We are well on our way to our goal of 1,000 subscribers to our print magazine at launch. Thank you to those to you who have subscribed, and those who have given subscriptions as gifts, For the rest of you, subscription information is here. We believe in creating a great editorial product we know you will value—our first issue is full of great food, lush photography, and the stories of people you'd like to meet. Don't miss out!
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Under the Gun
As we hurl to the finish line to upload the premier edition of Louisiana Kitchen to the printer there's little room left in my life for much else. Really, here's a snapshot of my thrilling life, which now exists as Option 1 and Option 2.
-Awake in a panic between 4 and 5 a.m.
-Try to sleep, give up, grab sugar-free/no carb Poison Energy drink , adjourn to office.
-At 7 a.m., begin begging Andrew to dump Cecilia at school.
-Andrew says "yes."
- Kiss Andrew's ass, return to work.
|Louisiana Crawfish Pie|
|Louisiana-Style Lettuce Wraps|
|Louisiana Seafood Mixed Grill|
|Calendar of Events|
Published by Our Kitchen and Culture, LLC, Louisiana Kitchen magazine will launch in March 2012. Our editorial mission is to provide a unique guide to authentic Louisiana cultural and culinary traditions—and of course, the recipes you'll need to create authentic Louisiana cuisine in your own home. Your friends and family will love you.
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Mar 17, 2012 to Mar 18, 2012
St. Bernard Village: ISLENO FIESTA 2012
Mar 18, 2012
Covington: Chef Soirée
Mar 19, 2012
Mar 21, 2012 to Mar 25, 2012
New Orleans: Tennessee Williams/New Orleans Literary Festival
Mar 22, 2012 to Mar 25, 2012
Chalmette: Crawfish Festival
Mar 23, 2012 to Mar 24, 2012
Lake Charles: 13th Annual Southwest Louisiana Garden Festival
Mar 23, 2012
New Orleans: Kickoff Party for Roadfood Festival
Mar 24, 2012 to Mar 25, 2012
Alexandria: Home & Product Show
Baton Rouge: 10th Annual Baton Rouge Spring Garden Show
Gonzales: Steinhauer Craft Show
New Orleans: 4th Annual Hogs for the Cause
Mar 25, 2012
Lafayette: Claws for a Cause
Annual Cooking Competition and Fundraiser Saturday, March 24
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