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Have you renewed your subscription to the magazine yet? Everyone who bought a two-year subscription when we launched the magazine is up for renewal, and you received a notice via email over the past few weeks. If you've not gotten around to renewing yet, click here or call 504-208-9959 if you have questions. Don't miss an issue! |
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March 13, 2014
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Happy Anniversary! Louisiana Kitchen & Culture's 12th issue is just off press and in the mail to subscribers - that means we're heading into our third year of publishing. Time flies. Good news for those of you waiting to receive your Collector's Bundle; we've just replenished our supply of back issues and will start shipping them later this week. Now is the time to order any issues you may be missing, or to order the Collector's Bundle and get every issue we've published. Click these links, or call us at 504-208-9959. One reader wrote recently to say, "Love the mix of history, culture, and diversity. Goes without saying recipes are an integral part of these three things." I have a busy week ahead of me -- on Saturday I'm judging the inaugural Jambalaya and Tailgating cookoff as part of the Sun Belt Conference 2014 Basketball Championships at the New Orleans arena. There are several events happening around the games, some of them free and open to the public. Come out and sample, and stop by the judge's table and say hello. More information and a schedule can be found here. Sunday night I'll be at the 30th annual Chef Soireé at the Bogue Falaya Park in Covington, benefitting the Youth Service Bureau. The Northshore's finest restaurants will be participating, sampling a wide variety of food and beverage. I love these events, because it's a great opportunity to sample a region's cuisine all in one day. I'll report back next week! And Tuesday I'm heading back to Baton Rouge for a Tourism Advocacy luncheon - th Louisiana Travel Promotion Association invites our state representatives and senators to join us, and we talk with them about how important it is for us all to continue to support and promote tourism in the state. I may have to swing by Tony's Seafood to pick up some more of their fried boudin balls... 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. Our subscribers to the print magazine keep this weekly newsletter free to you, so please consider getting your own paid magazine subscription click to subscribe to Louisiana Kitchen & Culture in print. Still not sure then start with a trial Only $10 gets you the special trial subscription |
Subscribers: Watch for Your March/April Issue |
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Louisiana Seafood Stuffed Eggplant This recipe comes from the Rouses kitchen and is a classic preparation. It's going to take about an hour and a half from start to finish, but not all that time is hands-on. Add a crisp green salad and you've got a tasty, tasty dinner.
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Spicy Sautéed Chicken This method of preparing boneless, skinless chicken breasts always results in a tender, moist end product. It's so very simple, but versatile; just fine on it's on, great sliced into a salad, diced for a chicken salad, used as filling for a burrito, topping for flatbread or pizza, or making a sandwich; make a remoulade sauce for dipping. The key is to pound the chicken out to a uniform thickness, and cook it quickly over high heat.
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Shrimp with Cilantro Vinaigrette For me, this recipe is all about the vinaigrette. The flavors are very fresh and bright, with just a hint of heat from the pepper to tease your tastebuds. Great hot or cold, this, combined with a green salad, is a perfect spring luncheon entrée.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |