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July 23, 2014
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We're debating. We've got slow-cooked beef brisket in a rich brown gravy. Visually, what says comfort food more? Served over a thick slice of rustic bread? Or over a fat buttermilk biscuit? Click here and tell us what you think. Last night I went to the first of a series of wine dinners at Galatoire's in Baton Rouge. Chef Michael Sichel creates some dishes specifically for the dinners, but also serves up Galatoire's classics from time to time. Last night's entrée was a smoked lamb loin. If you missed out, not to worry, there are more scheduled, but seating is limited and they do sell out. Click here for dates and more information. The Great American Seafood Cookoff is coming up on August 2 at the Ernest N. Morial convention center in New Orleans. Chefs from 18 states will be competing for the title of King or Queen of American Seafood; Louisiana will be represented by Chef Aaron Burgau, of Patois Restaurant. Tickets to the event are available in advance at New Orleans-area Whole Foods for $5.00; they will be available at the door for $10.00. (Note that the tickets do not allow access to the Louisiana Foodservice & Hospitality Expo.) You will find me there, fork in hand. 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 P.S. Subscribe to Louisiana Kitchen & Culture magazine: click to subscribe to Louisiana Kitchen & Culture in print. If you enjoy this newsletter then you will love the magazine, exclusive recipes, interesting articles with plenty of photos of food, people and places.
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In the Mail! |
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Emeril's BLT with Fried Green Tomatoes and Shrimp Rémoulade Believe it or not, it's August next week, which is National Sandwich Month. In anticipation, enjoy this sandwich, which is a lunchtime favorite on the menu at Emeril's Restaurant in New Orleans. Bonus- there's also a recipe for his Creole Rémoulade Sauce which is so good it would make old shoe leather tasty. Click to forward email and recipes.
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Steen's Glazed Pork Chops This easy, delicious recipe first appeared in the September/October 2013 edition of Louisiana Kitchen & Culture. We like it served with apples that have been poached with a little butter, brown sugar, and cinnamon. Click to forward email and recipes.
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Grilled Eggplant and Goat Cheese Spirals Here is a great solution to what to do with your overabundance of summer eggplant. Thinly sliced and grilled, the eggplant is topped with fresh herbs and garlic, chilled, then slathered with goat cheese. This is a great addition to an antipasto platter, as a side dish to any grilled meat, or simply an afternoon snack. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |