July 27, 2017 | Louisiana Kitchen & Culture

July 27, 2017

We won tickets tickets to the Antiques Roadshow here in New Orleans last weekend and had a lot of fun; the appraisers are a wealth of information. We took a crock my mother-in-law gave me; we were told it dates to around 1860. It's glazed inside, so was appropriate for wet storage; the crocks were produced in such mass quantity they were as common as Mason jars are today; railway spurs were built to - or into - the larger factories. Value today, ~$100.00.

Next up, a small silver item; the bowl has a handle on one side and something like a unicorn horn on the other; ½- and 1-ounces measures are marked on the side. Turns out it was most likely used to mix cocktails. It balances perfectly over the rim of a cocktail shaker, and spins easily to dump the contents into the shaker. I use it to measure up a perfect mound of rice when styling a bowl of gumbo, red beans, crawfish ètouffèe... Value: $5.00.

And finally, a glass decanter with stopper given to me as a housewarming present about 20 years ago, before Google if you can imagine that. She was a collector of many things, and wouldn't tell me what it was, said I needed to research it. Well, it turns out to be a Steuben martini shaker! Now I'm on a mission to find the glasses that go with it, and will display it instead of hiding it away in bubble wrap. It's worth about $150.00.

The Great American Seafood Cookoff is next Saturday, August 6; -- Chef Bonnie Breaux (St. John Restaurant in St. Martinville) will be representing Louisiana. Entry to the cookoff open to the public and is free to registered attendees of the Louisiana Foodservice Expo; tickets can be purchased at the door for $5.00. The competition starts at 11:30 and the winner will be announced at 4:45. Come cheer Bonnie on if you have a chance, and look for me in the crowd.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best-

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Take the Bite out of Raw Onion



	Creamy Shrimp Salad This has "perfect for a hot summer day" written all over it. Put this together in the morning and let it marinate for several hours; shown here, served in a hollowed out tomato, but it's also great atop a crisp green salad, tossed with cold pasta, or used as a sandwitch filling. Click to forward email and recipes.

	Fried Chicken Sandwich Perfect for lunch or supper, this brined chicken breast will be super crispy and well seasoned on the outside, juicy on the inside. See the tip above on taking some of the bite out of onion; and if you've made the candied jalapeño peppers from the July/August issue of the magazine, try a dollop on top of the chicken. You'll be amazed at how well the sweet heat of the peppers goes with the chicken. Click to forward email and recipes.

	Pasta with Shrimp and Summer Vegetables Print subscribers and newsstand customers will find this recipe on page 59 of the July/August issue of the magazine. Equally good hot or cold, it's a good pick for a potluck, and leftovers make a great, no-fuss weekday lunch. If you're not a subscriber, try our special $10 TRIAL subscription; you'll get this issue next week. Click below to order. Click to forward email and recipes.