Jeff Davis

May 16, 2013        

New: Louisiana Seafood Certification. This week, the Louisiana Seafood Promotion and Marketing Board and the Louisiana Department of Wildlife and Fisheries unveiled details of the program established to ensure consumers receive Louisiana Gulf-caught, landed, and processed product for all seafood carrying the certification label.

As the program rolls out, look for this label on seafood packaging. Delcambre Direct Seafood is shipping some of the first certified product, but it will be widely available as the year progresses. The dishes featured in the recipe section below were developed by the Louisiana Culinary Institute and sampled at the press conference, much to the delight of the gathered media.

I've been working like a galley slave this week prepping and cooking for photo shoots for the July/August edition of the magazine. You need to make sure you have plenty of ripe peaches on hand when it hits your mailbox early July, because there's a peach melba recipe that's so good our Account Executive Shelby licked the bowl and calmly declared she'd fight anyone who tried to take her portion from her.

Tonight, I'm going to Besh Steak for the first in a series of wine dinners featuring pairing Trinchero wines of Napa Valley with a menu specially designed by Besh Chef Todd Pulsinelli. Todd is an old friend and is extremely talented; I'm looking forward to the evening.

And finally, both the Trial Subscription (three issues for $10) and the Collector's Bundle (ten issues; all of 2012 and 2013 for $45) are proving to be very popular with readers. The trial offers an inexpensive look at the magazine and doesn't require a full year commitment. The bundle is a bargain, delivering at least two cookbooks worth of recipes, most of them with lush photography.

Enjoy this week's recipes, share them with family and friends, and, as always, let us know what's on your mind.

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC



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Shrimp and Grits


Vermilion Bay Sweet Shrimp & Grits

This is  classic shrimp Creole recipe is loaded with two pounds of Louisiana shrimp, and served over creamy grits for the iconic Shrimp and Grits dish. It's going to take about an hour start to finish, but almost half that time is hands free on the stove top. Leftovers should be even better the next day.

Shrimp and Tasso Pasta

Vermilion Bay Sweet Shrimp & Tasso Pasta

First, you make a cream sauce, to which you add tasso. (Substitute something smoked if you don't have access to tasso.) The shrimp are quickly sauteed in olive oil and finished with green onions and parsley. They're then tossed with hot cooked pasta and the cream sauce; add some French bread and a salad and that's dinner in less than half an hour.

Get the recipe here.

Shrimp salad

Abita Beer Poached Shrimp Salad

For this healthy, tasty summer salad, shrimp are poached to perfection in Abita beer. Chef Patin makes a simple vinaigrette that he tosses with a spring mix; start to finish, 15 minutes.

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