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January 16, 2014
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This turned out to be a busy week. Monday night I was invited to Friends & Family night at Deuce McAllister's Ole Saint Kitchen & Tap; the restaurant (132 Royal Street, New Orleans) opened to the general public Tuesday night. Chef Jared Tees heads up the kitchen, and even a cursory glance at the menu is enough to get your taste buds going. Menu items are seasonal, and reflect South Louisiana. Last night we helped Langlois Culinary Crossroads celebrate the company's 1-year anniversary, sipping wine and cheering on various teams in a cooking competition. From there, we went to a reception celebrating the opening of the lastest Phil's Grill location, where they claim you have a MILLION customizable choices when it comes to building your own burger. I call time out for quality time on the treadmill this weekend. Many thanks to our paid subscribers who took time to fill out our survey over the past couple of weeks -- we're going through your comments, suggestions, and critiques carefully, and you'll see some implemented over the coming issues. My favorite response to "What do you find least interesting": "Nothing! I even read the ads!" My second favorite is: "I don't like the ads! But I don't want to have to pay $300 for a subscription, either, so bring them on..." 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- Don't forget: If you like the recipes and information we deliver here, for free, you'll love what we do in print. Our print magazine and our advertisers keep this weekly newsletter free to you, so support our advertisers, subscribe to our print magazine ,or buy copies off the newsstand. |
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Smothered Chicken and RiceThis is slightly adapted from Chef Scott Peacock's grandmother's recipe and is as close as I've been able to come in replicating my mother's version of this dish. She absolutely loved it, as do I. There's nothing at all fancy about it, but the aroma of the dish brings her front and center in my mind. She never wrote anything down and, by the time I got enough sense in me to value her down-home style, she'd stopped cooking. |
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Baked Ziti with Ricotta and SausageWhat's not to like about pasta, red sauce, cheese, and sausage?? Nothing. I am smitten by the Rouses brand mild Italian sausage in their meat counter, but any fresh mild or sweet Italian sausage will do. Add a crisp green salad and some garlic bread, and everyone at your table will love you. |
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Meatball Soup with Cilantro PestoI like this soup because it's light enough to eat in warmer weather, but hearty enough to be great on a cold night. It's practically the national soup of Mexico, and is bursting with the bright flavors of lime and cilantro. If you're one of those people who can't abide the taste of cilantro, sub out Italian flat-leafed parsley; you'll still get a burst of bright green flavor. I've been known to dice up a serrano chili or three to pass at the table for those of us who like it hot. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |