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Friday, September 14, 2012
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Welcome to Louisiana Recipes Last week I inadvertently placed Regatta restaurant in Port Arthur, which is in Texas, rather than Lake Arthur, in Jeff Davis Parish. Many of you tartly informed me that Texas should be so lucky as to have a restaurant like that; my apologies to all. At least I know you're paying attention! I'm a day late publishing this week because I was traveling and got behind on my to-do list. Many thanks to Frankie Bertrand, CEO and President of the Opelousas Chamber of Commerce, for inviting me to judge the 2012 Soiree Royale, and for putting us up in a very comfortable suite at Evangeline Downs Hotel. We had a great time, saw some old friends, met some interesting people, and came home with great ideas. Thanks to reader David L., we've changed our subscription policy to allow you to start your subscription with the premier issue if you'd like. The first two issues will be mailed out to you first class mail, and the third one will mail later this month. Football season is in full swing, the kids are back in school, and the long, slow pace of summer is a distant memory. This week's recipes were selected with all that in mind; there's a simple but tasty grilled shrimp and bacon appetizer for football parties, and a chili and jambalaya recipe that both require relatively little hands-on time. They both feed a crowd, making them a good choice for either a party, or tasty leftovers for later in the week. We've also put together a list of recipes to choose from for tailgating. Post your own favorites in the comments section at the bottom of the page.
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: We will do a supplemental mailing of the Sept/Oct issue later this month. Subscribe Today or call 504.208.9959 to place your phone order. There is still time to get your copy. Don't miss out. Louisiana Kitchen is now on sale at Rouses; Hastings; Books a Million; select Barnes and Noble stores around the country. Pick up a copy and let us know what you think. You can also order back issues via our website, or by calling 504-208-9959. |
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The cover pictured here came off press this week. If you've not done so already, 
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| Cheesy Shrimp in Bacon |
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This is one of those finger foods guests will gobble up by the platter. Get some large Louisiana shrimp, butterfly them almost through, season them, stuff them with cheese, wrap them in bacon, grill them off to perfection. Allow guests to worship you. |
| McIlhenny's Chili |
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No doubt arguments will always be waged about the proper way to make chili. This recipe, excerpted from the Tabasco Brand Cookbook, eschews tomatoes and beans and instructs you to start with lean chuck, cut into 1" cubes. Garlic, cumin, chili powder, and, of course Tabasco season the pot. |
| Jambalaya |
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Much like chili, there are myriad ways to make jambalaya. Evolved from the Spanish dish paella, the dish is always based on rice, seasonings, and your protein(s) of choice. This version contains pork, ham, and smoked sausage. It calls for cooking the rice in beef broth, which is going to produce a deep, rich flavor. It will feed a hungry crowd. |
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