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May 30, 2013
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It's hard to believe that it is already the end of May. There's a bottle of champagne in my refrigerator that we never got around to opening on New Year's Eve; that seems like just a few weeks ago. But, here we are, putting the finishing touches on the July/August issue of the magazine. We're shooting the cover this afternoon and, as it involves my favorite crustacean, I will be behind the scenes with a fork in hand. I have to make sure it tastes as good as it looks; it's a tough job, but I'm up to the task. Speaking of photo shoots, I asked a few weeks back if you'd be interested in attending a shoot and the overwhelming response was YES! We'll roll that out later this year, so watch this space for details. June seems to be the month for visitors. We've got cousins visiting next weekend from upstate New York, my husband's best friend since high school is coming later in the month, and my sister is flying in from California for a couple of weeks. She's requested a remake of the peach ice cream we made and shot for the July/August issue. Earlier this month, I went to a wine dinner featuring the Trinchero Family Estates at Besh Steak inside Harrah's here in New Orleans. My friend Chef Todd Pulsinelli took over the kitchen a few months ago, and this was the first in a series of monthly dinners he plans to host. I put up a photo gallery on our website; check it out. The food and the wine was outstanding. The dinners are planned for the third Thursday of the month; the next one is slated for June 20 and will feature White Oak Winery. Seats are $75 per person, and are being booked now. And finally, I am sad to say that we are saying goodbye to my beloved brother-in-law, Dr. Robert Capparell MD, this weekend. Bob was a good, kind, caring man and he is sorely missed by many. I have a hole in my heart. Both the Trial Subscription (three issues for $10) and the Collector's Bundle (ten issues; all of 2012 and 2013 for $45) are proving to be very popular with readers. The trial offers an inexpensive look at the magazine and doesn't require a full year commitment. The bundle is a bargain, delivering at least two cookbooks worth of recipes, most of them with lush photography. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President PS: Advertising on this email newsletter is inexpensive and read by thousands. Email for rates and additional information. Find us at Retail Find the magazine at a local Rouses
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Shrimp with Orange and TequilaWarning: flames are involved in this one! Shrimp are quickly sautéed with onions and garlic in butter. You add some chiles and orange zest, add some smooth tequila, and light it up; serve after the tequila burns off. Spectacular to watch, spectacular to taste, and spectacularly quick to prepare. |
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West Indies SaladFrom James Beard Award-winning cookbook Screen Doors and Sweet Tea, chef Martha Hall Foose says this is a traditional dish for a bridesmaids' luncheon. She suggests making two batches, because at least half a batch miraculously disappears right out of the bowl during the 24 hours the dish needs to spend marinating before serving. |
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Chicken with Prosciutto and SageEasy and versatile, something I look for in an entrée for a quick dinner. Serve as is with a steamed vegetable and a salad; over hot buttered noodles or rice; add some garlic, lemon juice, capers, chicken broth, canned white beans, and chopped greens of some sort to the pan after the chicken is done for an all-in-one pan dinner. |
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