July 2, 2015 | Louisiana Kitchen & Culture

July 2, 2015

Congratulations to my friends Cody and Samantha Carroll; they've finally announced that they've been invited to take a taste of Louisiana to the James Beard House this fall. The invitation came just after they opened their second restaurant, Sac-A-Lait, in New Orleans; their first restaurant, Hot Tails, continues to thrive in New Roads. Samantha will be the youngest chef to ever be invited to cook at the James Beard house, and they're one of the youngest couples ever invited. Those two announced plans to open the new restaurant last fall and almost immediately discovered Samantha was expecting their first child; they birthed a restaurant and a baby, and snagged the James Beard invitation all within about six weeks in the first quarter. Congrats, and well deserved!

Last Friday I had the good fortune to be invited in to Criollo, in the historic Monteleone in the New Orleans French Quarter, to sample a few items off Chef Maynard's new summer menu, which debuts this week. He started me off with a shrimp salad with a little bite to it, perfect for a hot summer day; wedges of fried green tomato offered a little crunch. Next, a trio of ravioli in red, green, and white with a selection of fillings. He followed that with perfectly-fried shrimp and scallops over a bed of very light pasta, then the superstar, a softshell crab coated in cracker crumbs and fried off to perfection. It came with a salad with a pepper jelly vinaigrette. I'm still thinking of. My mom used to use cracker crumbs for breading, and I'd forgotten all about it. Look for some applications in an upcoming issue of the magazine!

See our list of what's happening around Louisiana below and find something to do this weekend. Whatever it is, enjoy the recipes this week, share them with family and friends, and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Resources:

Louisiana Farmers Markets

Louisiana Visitors' Centers

Tip of the Week:

Easily Fill Freezer Bags

Miss last week's recipes?

• Creole Potato Salad (#1 last week)

• Ultimate Hamburger

• Grilled Shrimp Pinchos

Looking for a specific recipe? We have over 1200 searchable here!


	Shrimp Veracruz This recipe starts off reading like a classic Shrimp Creole, but veers when it starts adding chilis, pimiento-stuffed olives, white wine, and capers to the mix. Serve with plenty of warm French bread for sopping up the tasty sauce. Click to forward this email and recipes.

	Meatloaf with Roasted Red Pepper Sauce Like all meatloafs, this is even better the next day; try throwing slices on the grill and topping with cheese for a great sandwich. Bonus- the red pepper sauce is likely to become a staple; ; you'll also use it as a sandwich spread, and it's a natural for eggplant casseroles. Click to forward this email and recipes.

	Oven-Braised Pulled Pork Pork, inexpensive and oh so tasty, is a great choice for feeding a crowd. This calls for a cheater barbecue sauce; add the pan juices from the pork to your favorite prepared sauce to up the flavor a bit. This makes a great sandwich or wrap filling, and leftovers are outstanding stirred into your favorite mac and cheese recipe. Click to forward this email and recipes.