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July 18, 2013
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It was a food marathon. We hit Rouses about 2:00 Friday afternoon with a shopping list three pages long, but managed to crowd everything into one cart. Friday night, all day Saturday, and Sunday afternoon were spent cooking, tasting, and photographing amazing food for our September/October issue. Various friends dropped by to pick, comment, and lend a hand; most of the leftovers went home with LK&C culinary media and photography director David Gallent. He's got friends in town for Tales of the Cocktail, and they will feast. 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. And finally, many thanks to readers for taking time to send in story ideas. We're beginning plans for our 2014 editorial mix and welcome your comments and suggestions. Keep them coming! Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Don't Miss a Single Issue! Order the Collector's Bundle: ten issues; four from 2012 and six from 2013, for just $45. The bundle is a bargain, delivering at least two cookbooks worth of recipes, most of them with lush photography.
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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Garlic ShrimpIt doesn't get much easier than this. Shrimp are quickly cooked with garlic and hot pepper flakes, seasoned with lemon juice and a little sherry. The recipe scales easily; perfect for an appetizer, entrée, or filling for a po'boy. |
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John Besh's Stewed Okra and TomatoesTomatoes and okra are plentiful in July; this recipe is excerpted from Chef John Besh's My New Orleans: The Cookbook. Chef says he prefers the smaller, greener okra pods pictured here; if you have larger okra, slice it into rounds. I wouldn't hesitate to throw a handful of small, cleaned shrimp into the mix toward the end of cooking. |
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Cayenne Pepper SauceMake this sauce this weekend; it needs to sit for a week before using. Next week I'm going to give you a GREAT recipe to use it in. Substitute any pepper, including red bell pepper, for cayenne. Leave out all or part of the seeds to moderate heat a bit; I make one batch using mild peppers for those who can't tolerate heat, and one batch just for me with the hottest peppers I can find. Use it routinely on grilled chicken and shrimp. I almost always have some in the refrigerator. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |