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Thursday, May 17, 2012
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Welcome to Louisiana Kitchen I acknowledge that I am a cookbook junkie. I have hundreds of them—I pulled recipes for today from two I've been reading this week. The fried chicken recipe below really brings my mother and my grandmother to mind; they both loved to fry a chicken and make a rich pan of gravy behind it, and we all loved to sit down and eat it. My brothers and I would fight over who got the "wishbone" at both their tables.
There's a lot going on this month. For the next two weeks, Cocodrie, LA is competing to be named the World Fishing Network's Ultimate Fishing Town—the winning town receives $25,000 and a free 30-minute show on the network. Wonderful exposure for the region. Votes will be accepted four times per day per email address, so vote early, vote often.
Tonight you'll find Jyl and me at the Art and Wine Walk at the Aycock Barn in Arabi. The people of St. Bernard Parish have voted on their favorite restaurants in Da Parish, and the winners will be announced at 6:00 p.m.
In Lafayette on Saturday, May 19, Chef Manny Aguello is previewing at Jolie's Bistro the dinner he'll serve May 30 at the prestigious James Beard House in New York. As of yesterday afternoon a few seats were available; call 337-504-2382 to see if you can snag one. Information on the NY event, including Saturday's menu, is here.
On Tuesday, Cochon Lafayette is offering a Whole Hog dinner in their open asado ring on the terrace. Bayou Teche Brewery is providing beer, and there are wine pairings with each course. $50 + tax and gratuity for the porcine feast.
In New Orleans on Wednesday the 23rd, Criollo Restaurant and Lounge opens next door to the famous Carousel Bar and Lounge inside the Hotel Monteleone.
And of course you'll find us at the Grand Tastings during the New Orleans Wine and Food Experience; this is the 20th anniversary of the event, and festivities begin May 22. The Louisiana Seafood Cookoff determining the King of Louisiana Seafood is Saturday, May 26, during the final day of NOWFE; ten incredibly talented Louisiana chefs will compete. We wish you all good luck.
We have bowed to pressure and are now tweeting: @kitchnculture
Louisiana Kitchen is now on sale at Rouses, so pick up a copy and let us know what you think. You can also order a single copy via our website, or by calling 504-208-9959.
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PS: If you have put off subscribing to Louisiana Kitchen magazine you still have time to get your own copy of our premiere issue. Click here to subscribe or call 504.208.9959 and place your order over the phone. |
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| Gulf Shrimp, Coconut Curry, Rice Noodles |
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From Chef Tenney Flynn of GW Fins in New Orleans, this recipe combines bright, fresh Asian flavors with creamy coconut milk, all of which pair perfectly with Louisiana Gulf shrimp. Chef invited us in to taste his menu last week—outstanding, as always. NOTE: If you don't have a well-stocked Asian market in your neighborhood, this site has acceptable substitutions for ingredients. Don't be intimidated by the fact that you crush up shrimp, heads, shells, and all—you strain the solids out in the end. That's a chef trick for getting the most shrimp flavor in the broth. I've seen them throw whole crabs in the food processor for crab-infused broth. |
| Old-fashioned Southern Fried Chicken and Gravy |
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From A Love Affair with Southern Cooking, this is an old-fashioned favorite. The chicken pieces are salted and refrigerated overnight, so you need advance planning for this one. The slow cooking process guarantees juicy, tender pieces of chicken, and the pan gravy will be full of rich chicken flavor. |
| Eggs over Creamy Scallion Bacon Grits |
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From Radically Simple, this recipe is my favorite kind of comfort food. Perfect for brunch with a plate of fresh fruit, it also works for a quick dinner when paired with a crisp side salad. The grits are tarted up with butter, cheese, scallions, and bacon, then topped off with poached or fried eggs. All the ingredients will be on hand in a well-stocked pantry. If you use stone-ground grits, put them in your slow cooker in the morning if you're planning this for dinner, and your hand-on time is 20 minutes, tops, to get this on the table. |
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