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May 15, 2014
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This weekend we are hosting a gaggle of chefs at Lake Chicot State Park. We are going to "camp" in deluxe cabins set out over the waters of Lake Chicot, and fish, and cook, and eat -- and, for subscribers to the magazine, present you later this year with a feature story about the entire experience. While Louisiana is known for seafood, we also have an incredible collection of state parks with camping facilities ranging from rustic camp sites to the deluxe cabins we'll enjoy. Many, if not most, of them have great freshwater fishing opportunities. My dad was an avid freshwater fisherman, and I am looking forward to perch and bream this weekend. I haven't tasted it in more than 20 years. Plus the chefs are going to prepare some of their favorite side dishes for a traditional fish fry -- it's a tough job, but someone has to do it. Earlier this week I went to a press conference/luncheon at Dickie Brennan's Tableu here in New Orleans; it was the kickoff round of information for the upcoming second annual Farm to Table International Symposium scheduled for August 2 - 4. The symposium brings together growers, distributors, and customers of locally sourced food, a subject near and dear to the hearts of many these days. It takes place the first weekend of August, in concurrence with the Louisiana Foodservice Expo, at the convention center in New Orleans. In other news, our May/June issue arrived last week, marking the beginning of our third year of publishing. Where does the time go??? If you're not a subscriber to our print magazine, which is completely different from this e-newsletter, the Collector's Bundle now includes our first 13 issues mailed to you Priority mail, and the remaining issues of this year, all for $65 plus shipping. Collect the entire set. Click here to order the Collector's Bundle 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'll love our magazine.
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Arriving Soon: May/June Resources: LA Farmers Markets - buy local Tip of the Week: Click to browse all kitchen tips! Miss last week's recipes? • Grillades & Grits (#1 last week) Looking for a specific recipe? We have over 1000 searchable here!
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Shrimp Scampi Shrimp Scampi is one of those dishes that's great any time of year. It's great for a weeknight family meal, but impresses guests at a dinner party as well. Bonus: the compound butter is great on steamed vegetables and over fish of any sort, so double the recipe without much more effort. Click to forward email and recipes.
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Grilled Artichokes Artichokes are plentiful at the market right now, and this is one of my favorite ways to prepare them. The artichokes are boiled until tender; halved, and the chokes are cleaned out. Lightly oil the halves if you'd like, and grill them until they char a bit. Serve with a garlicky lemony aioli. Delicious. Click to forward email and recipes.
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Southern Pan Fried Chicken You're going to want to start this recipe the night before you want to serve the chicken. It rests in brine for 8 - 12 hours, then buttermilk for an additional 8 - 12 hours. So brine it overnight, leave it in the buttermilk all day, and it's ready to cook for supper. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |
