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SPONSOR:
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August 1, 2013
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Be a tourist in your own town. August is, for many restaurants and tourist destinations, the slowest month of the year. Check with your local tourism or visitor's center and see if your town is offering special rates at restaurants, hotels, and attractions -- you might find a bargain, and support local businesses in your own area while you're saving. Lafayette is in the middle of Eat Lafayette, and Coolinary New Orleans kicks off today. Both feature extensive lists of restaurants participating in the programs, in many cases offering significant savings on both lunch and dinner. Chef John Folse and the Cypress Springs Mercedarian Center have announced the lineup for the 2013 Dining by Design dinner and fundraiser; profits go to support the Center. Tickets range from $50 to $1,000, and the cause is excellent. More information can be found here. Last night I went to the first of Galatoire's wine dinners; excellent, but I'll admit I'm dragging a little bit today. The dinners will be held monthly through October, you can find more information here. The Louisiana Restaurant Association's annual Food Service Expo is upon us! Saturday - Monday, we will be in booth 1308 with Jazzmen Rice. Stop by and say hello if you attend the show. The Great American Seafood Cookoff will take place during the show on Saturday, August 3. We wish chef Cody Carroll of Hot Tails restaurant the best of luck in the competition; he is representing Louisiana. You'll see him and his wife Samantha featured on the back cover of the July/August edition of Louisiana Kitchen & Culture. Tickets to the Cookoff are $5 in advance at participating Whole Foods, or $10 at the door. Note that tickets to the cookoff do NOT include access to the Expo floor. 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: Help us spread the word about Louisiana Kitchen & Culture: forward this newsletter to a friend and join us on Facebook.
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Emeril's Delmonico House SaladThis was the house salad at Emeril's Delmonico when he wrote the restaurant's cookbook. It combines beets, tomatoes, carrots, broccoli, and crisp lettuce; the dressing keeps for a week in the refrigerator, so make a double batch. |
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Self-basting Grilled ShrimpThis dish was featured on the July/August 2012 cover of Louisiana Kitchen & Culture. You cut the shrimp shells from head to tail along the back, devein the shrimp, loosen the shells, and stuff with a tasty compound butter (recipe here). The shrimp are then skewered and grilled; serve with lots of bread and napkins. |
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Blackened Redfish over Corn RelishExcerpted from Suzanne Landry's new cookbook The Passionate Vegetable, this is a tasty, healthy preparation that takes advantage of summer's sweet, fresh corn. If you don't have access to redfish, feel free to substitute any firm, white-fleshed fish, as long as it's domestically caught. Cut back on the pepper in the seasoning mix if you're sensitive to heat, but make sure the paprika is there. That's what produces that lovely blackened crust without burning. |
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