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July 25, 2013
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It's probably overly optimistic of me to think that the worst heat of the summer is here, with all of August still ahead of us, but still. It's hot. My cats are loving it, but the rest of us are dragging. This week's recipes take that into consideration -- a cold pickled shrimp recipe, chicken cooked outside on the grill, and a frosty granita, using whatever suits your fancy. Send me your favorite summer meals to beat the heat -- I'm looking for inspiration. I got word from the Louisiana Hospitality Foundation this afternoon that the Louisiana Seafood Festival, scheduled for October 11 - 13, has almost doubled in size and is moving to the larger event facility recently opened at New Orleans' City Park. Mark the date down and plan to get thee to New Orleans; admission is FREE, there will be more than 35 food vendors, headliner bands, cooking demonstrations, and informative seminars. For more information, visit LouisianaSeafoodFestival.com or facebook.com/LASeafoodFestival. On July 31st, Galatoire's is kicking off a series of wine dinners, featuring classics off the menu as well as Chef Michael Sichel's unique creations. Held monthly through October, you can find more information here. The Louisiana Restaurant Association's annual Food Service Expo is only two weeks away. We will be in booth 1308 with Jazzmen Rice—we made such good booth partners last year we decided to do it again. 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.
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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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Chicken with Cayenne Pepper SauceMake the marinade and glaze ahead of time; marinate the chicken for a couple of days and you've got a fast, weeknight recipe. Use my Cayenne Pepper Sauce from last week's newsletter, or your favorite hot sauce. For the faint of heart, lower the quantity of hot sauce or omit all together; that will change the flavor profile a bit because you're removing vinegar and garlic. |
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Pickled Shrimp from Anson MillsThere is a long list of ingredients, but almost nothing has to be done with them except measure them out, so don't let this stop you. Pickled shrimp make a great appetizer; or use the pickling liquid to make a vinaigrette and top a crisp, cold salad with the shrimp and vegetables. They need to sit, refrigerated, for at least 24 hours and up to 3 days, so put this together on a weekend and have dinner practically on the table a couple days later. |
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Fruit GranitaThis is easy, and, best of all, cold. Pick whatever fruit is fresh and in season at your local market; feel free to combine, or let your kids combine flavors. Add a little rum or vodka to the mix for an adult frosty beverage. |
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