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Thursday, January 31, 2013
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New Orleans is hopping this week, full of people from all over the country in town for Super Bowl. You can practically feel the air vibrating when you step outside. I love it! My birthday falls on Super Bowl Sunday this year and I intend to enjoy every minute of it. If you're not in New Orleans and want to experience a bit of the drama yourself, tune in to the CBS Morning Show on Sunday for Wynton Marsalis' segment titled "Ode to Gumbo". He personally requested an audience with LK&C associate editor Poppy Tooker in her New Orleans kitchen to bring it to life. "Have mercy, Poppy!" he begs as he samples her delicious gumbo. Visit Poppy's Facebook Fan Page for outtakes from the shoot, and "Like" her while you're there. Grand Isle Restaurant is hosting their inaugural "Hot Beaver Oyster Eating Contest" on Saturday. You have to eat a dozen oysters in two minutes, which sound easy enough. The kicker: each one is topped with a half teaspoon of Beaver brand Extra Hot Horseradish. Festivities begin at 11:00 a.m.; stop by for the fun. Once Super Bowl is out of the way we fall right back into Mardi Gras all over the state. I've been asked to judge the Fifth Annual NOLA Eats King Cake Tasting Party on February 10 here in New Orleans; if you're not sure what's going on in your area, click through to our list of Visitor Centers, find your local organization, and click or call for information. We are coming up on the end our first year of publishing, which means that Charter Subscribers' subscriptions are expiring. We sent our first series of renewal letters this week, so keep an eye out and renew promptly. We don't want you to miss an issue. I enjoyed my trip to Lake Charles last week, and the opportunity to catch up with old friends. Many thanks to LTPA and the Lake Charles Convention and Visitor's Bureau for pulling the conference together and hosting us, and to the Lt. Governor's Office for updating us on the state of Louisiana's travel and tourism industry. Thanks also to LK&C subscribers Katie and Bobbie for letting me tag along to Mayor Randy Roach's reelection reception and then treating me to dinner at Harlequin Steaks & Seafood - great food and even better company. One of the many perks of this job is making good friends all over the state. On the way back, I stopped in at Rabidaux's Sausage Kitchen in Iowa, the Bayou Rum distillery in Lacassine, and had a late lunch at Don's Specialty Meats in Lafayette. I love southwestern Louisiana cuisine. Enjoy this week's recipes, and as always, let us know what's on your mind. Best-
Susan Ford, President PS: Advertising on this email newsletter is inexpensive and profitable. Email for rates and additional information.
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Shrimp and Artichokes in Herb ButterThis is a very simple yet delicious entree. It calls for canned artichoke hearts; feel free to steam your own if you want to go all fresh. The shrimp are baked quickly in a compound butter, and the artichoke hearts are warmed with chicken broth, prosciutto, green onions, hot sauce, and other seasonings. Serve with crusty French bread for sopping up the sauce. |
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San Francisco CioppinoI lived in San Francisco for a long time, and enjoyed the Joe Montana and Steve Young winning streaks. I follow the Saints now, of course, but we all know how that season ended... San Franciscans love to eat almost as much as Louisianians, and they love their seafood. This cioppino recipe is a classic, and is perfect to enjoy while you watch San Francisco play Baltimore this weekend. |
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King CakeAdapted from an Emeril recipe, this is versatile. As is, it's quite straightforward. If you don't want to make an icing, sprinkle the top with colored sugar instead. If you prefer a filled king cake, roll the dough out into a 30x6 rectangle. Spread your filling of choice down the center, fold in half lengthwise, seal, and shape into a ring. You can also divide the dough into muffin tins rather than shaping into a ring- just don't forget the baby. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |