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October 10, 2013
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We are putting the finishing touches on our Holiday 2013 issue; you're in for a tasty treat if you're a subscriber. If not, now is the time to sign up. This issue was a lot of fun to put together. Chef Emeril Lagasse wrote the cover story, and his cover dish is an amazing shrimp and grits preparation. He provides several other recipes, including a mushroom stuffed turkey breast (wrapped in bacon) that is some of the best turkey I've ever tasted. Kid Chef Eliana shared her multi-cultural family's favorite Thanksgiving recipes, and there's a New Year's Day menu practically guaranteed to bring health, prosperity, and good luck -- or at least fill up some happy dinner guests. To use up leftovers, we developed a potato/cheese/ham gratin that will make any diet-related resolutions fly right out the window, a turkey/andouille pot pie that had guests at the photo shoot swearing it would replace their traditonal day-after-Thanksgiving turkey gumbo, and a luscious turkey tetrazzini. Best of all, all three freeze beautifully, so you'll have "leftovers" a month or two down the road. But- you have to be a subscriber to get the recipes. We're Now Accepting Holiday Subscriptions. The holidays are right around the corner; now is the time to get a subscription for yourself and order gift subscriptions for friends and family. We offer options ranging from $25 for a one-year subscription to $65 for the entire first three years of the magazine; one of the packages is bound to be perfect for several people on your shopping list. Packages and/or custom gift cards will ship to your gift recipients the first week of December. Quantities on some issues are limited, so go ahead, place your order, and check a few people off your list. And on a personal note, my bratty cat Mikey has been really sick with an upper respiratory infection. He's better, but the spoilage level is almost (but not quite!) embarrassing. I had a business trip last weekend, and when I unpacked my overnight case Sunday evening Mikey jumped in and settled down. Rather than shoo him out and put the case away, I lined it with his favorite blanket and made him a little nest. He paid for the favor with a giant purr.
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
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J.Lee's Pulled PorkI met the J.Lee's Gourmet BBQ Sauce team at the Hot Sauce expo a few weekends ago. They were passing out samples of pulled pork sauced with their new sauce, and I loved it. I really like a sweet, tangy BBQ sauce with pork, and this did it for me. They're running a small, family-owned business (which I like to support!) over in Biloxi, MS; retail distribution is ramping up, but you can place an order on their website. |
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Stanley Tucci's Risotto with ShrimpThe Tucci Cookbook was published in 2012 and is a favorite of mine. It's loaded with good Italian recipes, along with family stories and history, so it's a good read as well as a good resource. This recipe is simple enough to prepare, using Gulf shrimp stock and a little tomato. With a salad, it's a great choice for cooler fall nights. |
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Spinach and Artichoke DipI visited my friend Laurie in Indiana the weekend before the Saints beat the Colts in the Superbowl and she made this dip. Her twist is cubed mozzarella, so you get tunnels of melted cheese. It's delicious. And of course I put Saints pennants on my rental car for my parade through Colts territory. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |