June 2, 2016 | Louisiana Kitchen & Culture

June 2, 2016

Congratulations to Chef Blake Phillips of Restaurant Sage in Monroe; he took first place in the Louisiana Seafood Cookoff last weekend, and will represent the state at the Great American Seafood Cookoff in August.

He prepared Blackened Sous Vide Grouper over Fava Bean & Sweet Potato Purée with a Corn, Crab, and Mirliton Slaw. You'll find the recipe and a profile of the chef in the upcoming July/August edition of Louisiana Kitchen & Culture.

Chef Scott Varnedoe of Restaurant IPO (profiled in the July/August 2014 edition) in Baton Rouge took second place with a delectable fried oyster (and pop rocks!); and Chef Mark Quitney, Roux Bistro, New Orleans, placed third with a Springtime Soup & Salad, prepared as a tribute to Chef Paul Prudhomme.

There's lots to do around the entire state; tonight you'll find me at Desire Oyster Bar for the trials for this weekend's oyster shucking contest at the New Orleans Oyster Festival, and picking up my favorite Creole tomatoes at the Creole Tomato Festival. Find something to do this weekend, enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind.

New Contest!

Win Louisiana Crabmeat!

How would you like to win a shipment of Louisiana crabmeat? Plus the fixings for a delicious crab dip, and other goodies for a summer party.

Click here to enter - it's free! Tell us which recipe you'd most like to make for your summer parties - deadline June 30.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Keep Fried Foods Crispy

Miss last week's recipes?

• Best-Ever Baby Back Ribs (most-viewed last week)

• Grilled Shrimp with Mango Salsa

• Cocktail Crab Cakes

Looking for a specific recipe? We have over 1,300: Click here!


	Seafood Pasta with Andouille Sausage This is an easy recipe- you make a light tomato sauce and simmer andouille in it, then quickly poach shrimp, scallops, and fish in the sauce. Serve it over hot past with a side salad for a quick, delicious meal any time of the week.

	Tomato Basil Soup Here in South Louisiana, the Creole tomatoes are in full swing, and I average eating at least one a day. My basil is flourishing also (I'll have enough to start a basil store soon) and in my opinion, basil, tomatoes, and garlic produce magic in the mouth. This soup spends the day in the crock pot and is good hot or cold. Make a grilled ham and cheese sandwich and you've got dinner.

	Chef Rick Tramonto's Capellini with Summer Tomatoes This is about as easy as it gets: cook some pasta, seed and chop ripe tomatos, slice up some basil and parsley, and mince some garlic. Plate, drizzle with some olive oil, and enjoy!