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June 27, 2013
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The temperature has topped 90°F every day for three straight weeks now, and no, it's most decidedly not a "dry" heat. I'm not complaining (yet), but I am not spending a lot of time over a hot stove. This week's recipes feature three cold salads; two are entrée-sized and don't require much cooking, the third is a coleslaw that pairs perfectly with grilled meat. Stay cool. I was in the Atlanta area for a few days this week visiting family. We ate at my late brother-in-law's favorite restaurant Monday night and I have to give it a plug; should you find yourself in Dunwoody, McKendrick's Steakhouse is superb. I'm not normally a huge fan of steakhouses, mainly because the side dishes are quite often mediocre; not so here. All the sides were excellent, the steaks were perfect, and my summer favorite Wedge salad was made with lots of top-notch blue cheese. The Louisiana Sports Hall of Fame opening ceremonies start tonight in Natchitoches, with various festivities planned over the weekend. Many of the events are sold out, but plan to visit later this year. I'm heading up to Nottoway Plantation tomorrow for the Louisiana Travel Promotion Association's annual luncheon and installation of the board. We'll get a tour of the plantation while we're there, so keep an eye on our Facebook page over the weekend for some pictures. As you may know, it has undergone extensive renovations and is exquisite; the restaurant is great, and the spa alone is worth the trip. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. 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.
Susan Ford, President PS: Help us spread the word about Louisiana Kitchen & Culture: forward this newsletter to a friend and join us on Facebook. Click the Logos Below to Find Louisiana Kitchen & Culture On Sale Near You:
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Louisiana Chef's SaladThis recipe first appeared in the July/August 2012 issue of the magazine, and is perfect for a hot summer day. If, like me, you keep boiled eggs on hand, you can pick up a rotisserie chicken and have dinner ready in about 30 minutes. BONUS- there's a recipe for Garlic Melba Toast, and Fresh Creole Tomato Vinaigrette. |
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Crab Rémoulade SaladAlso from the July/August 2012 issue of the magazine, this recipe combines sweet Louisiana jumbo lump crab with a tangy remoulade dressing. It also includes a Tomato Relish recipe that tops the salad, but can also be used to top a cold cucumber soup, various sandwiches, or other favorite salads. Delicious. |
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Peanutty ColeslawThis recipe comes from James McNair's Salad cookbook, and produces a salad that pairs perfectly with grilled meats, particularly baby back ribs (my favorite). It's best when prepared a few hours before serving, and should be served at room temperature. The dressing contains creamy peanut butter, giving the overall dish a rich, nutty flavor. Grill on! |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |