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July 12, 2013
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Mr. Drago Cvitanovich will celebrate his 91st birthday this Sunday, July 14, with a fundraiser for the Second Harvest Food Bank of New Orleans and Acadiana. As in years past, 100% of the money raised will be donated to the food bank. More details, including the menu, can be found here. Put this on your calendar also: tickets for Rouge et Blanc in Lake Charles go on sale at 9:00 a.m. on Thursday, August 1, and they will most likely sell out before the end of the day. I've attended the event several times and I assure you, it's a lovely way to spend a Saturday afternoon. Phone and walk-in orders only; call 337-562-4055. This event benefits the Banners program at McNeese State. I'll spend the next few days in the kitchen preparing food for photo shoots for our September/October issue. We have a few, um, exotic items on the menu, but offer more mainstream substitutions for the not-so-adventurous. Squirreled Peas, anyone? Chicken of the Tree? Several years ago Chef John Besh put a plate of beef tongue in front of me, announced that it was one of his favorite things on the menu, and asked me to let him know what I thought. It was delicious, I got over any lingering squeamishness and will try most anything once. I don't want to miss out on anything delicious. Readers are writing in to say how much they like the new Chefs Table feature that debuted in the July/August issue. If you know a chef you'd like to see in an upcoming issue, drop me an email and tell me why. 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.
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Chicken Tenders 4 WaysExcerpted from Katie Workman's The Mom 100 Cookbook, you'll get a lot of mileage here. It starts with a basic preparation for chicken tenders, adds a couple of steps for a crispy version, a couple more steps for an even crispier version, and, to take it over the top, a few more steps for Chicken Parmesan on a Stick (last two pictured here). Feel free to substitute jumbo shrimp or strips of a firm-fleshed fish for the chicken; I'd tart it up with some Cajun or Creole seasoning. |
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Pistachio-Crusted RedfishCourtesy of Chef Holly Goetting of Charley G's in Lafayette, this recipe sounds a lot more complicated than it actually is. Even if it was complicated, it's worth it. It's served drizzled with a Strawberry Buerre Blanc sauce you'll want to serve over pancakes, waffles, and eat with a spoon. |
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Green Goddess DressingAlthough this salad dressing was invented at the Palace Hotel in San Francisco, it has become a staple on many Southern tables. Light and refreshing, it is perfect on a salad on a hot summer day. I also use it to dress potato salad, chicken salad, and as a dip for a crudité tray. Make it even lighter by using low- or no-fat mayonnaise and sour cream. |
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