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November 3, 2016
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Soirée Royale, the St. Landry Chamber of Commerce's 18th annual chef competition, takes place on Monday at the Opelousas Civic Center. I'm returning as a judge, and I'm really looking forward to it. The food is always great, and the competition fierce. I'll post an update next about the winners. Thanksgiving is just three weeks away and I'm getting excited. We'll have a table full of friends for the big event on Thursday; my sister and niece fly in that night, and my brothers and various other nieces and nephews will join us on Saturday for a big pot of seafood gumbo. Shreveport/Bossier is in the middle of 318 Restaurant Week, with several restaurants offering significantly discounted lunch and dinner options. It runs through Saturday night; if you're in the area, click here to browse the list of those participating and take advantage of a great deal. Watch your mail; many of you give subscriptions to Louisiana Kitchen & Culture as gifts to friends and family. We mailed your gift order forms earlier this week; it's not too early to check that off your list. Speaking of Christmas, each year we compile a list of Christmas and holiday parades around Louisiana; it's a work in progress. If you are involved in your Louisiana community's parade, click here and be sure we have your event included, with all the correct details. Email Jim with additions or corrections. If you don't subscribe to the magazine, you're missing out on a lot of great content. Click here to preview the Table of Contents and Recipe Index for our 2016 Holiday Food Guide issue; it's in the channel now. Click here to subscribe, or give a gift, or call us at 504.208.9959. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, Publisher P.S. To give a holiday gift subscription, call us at 504-208-9959, or go on line here click here to give a gift subscripton. |
Nov/Dec In the Mail
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Emeril's Turkey Roulade Emeril wrote the Chef's Table feature for my 2013 holiday issue, and included some of his family's favorite recipes. This was one of them; it's absolutely delicious and easy. My friend Zoe made two of them one year, counting on leftovers; she said there were a few crumbs left on the platters. Once you make the stuffing, you'll think of a myriad different uses for it.
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Emeril's Smothered Shrimp and Andouille This recipe was also included in the feature story Emeril wrote; it's pure, utter comfort food for a cool winter evening. Serve smaller portions as appetizers, or larger portions as entrées. |
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Emeril's Orangecello And a final recipe from Emeril, you need to get started on this apéritif to have it ready in time for Thanksgiving post-dinner drinks. Orange peel sits in Everclear for 4 days; it's then strained, and the liqueur is combined with a simple syrup. It needs to sit for an additional 14 days before serving. It can also be divvied up into small bottles for hostess gifts and stocking stuffers over the holidays.
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