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Louisiana Cookin'

Louisiana Cookin' May/June 2019

Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations - and now you can enjoy every single page on your tablet! Each issue contains more than 50 authentic recipes, with tips from professional chefs and home cooks alike.

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País:
United States
Língua:
English
Editora:
Hoffman Media
Periodicidade:
Bimonthly
ASSINATURA
US$ 17,99
6 Edições

nesta edição

1 minutos
editor’s letter

WHENEVER I MEET SOMEONE who hasn’t visited Louisiana or has only been to New Orleans, I spend most of the conversation helping them plan their next trip. The Crescent City is a magical place, full of wonderful food and historic sights, but it’s really just the beginning. Over my years here, I’ve been fortunate enough to have some memorable experiences: from watching boudin get made in southwest Louisiana to kayaking down a picturesque bayou with Bayou Adventure in Lacombe. With that in mind, we’ve created the LA 31 Food & Travel Awards. Each year, Louisiana Cookin’ will feature 31 of the Bayou State’s best and most iconic foods, destinations, and products. This year, winners range from sweet, colorful snoballs at Hansen’s Sno-Bliz in New Orleans to Shreveport’s famous stuffed shrimp at Eddie’s Restaurant.…

2 minutos
new & irresistible

THE ELYSIAN BAR NEW ORLEANS The opening of Hotel Peter and Paul, a mid-19th-century church converted to a hotel, yields a new café for New Orleans’ Faubourg Marigny neighborhood. Coffee and pastries are served until dinner, which features a Mediterranean-inspired menu by Chef Alex Harrell. We recommend the Smoked Gulf Fish and Heirloom Red Corn Grits. theelysianbar.com JUSTINE NEW ORLEANS This French Quarter brasserie is the latest from Justin Devillier and wife Mia Freiberger-Devillier, who also own La Petite Grocery and Balise Tavern. Focusing on classic French fare, the lively restaurant combines Parisian dining with the celebratory spirit of the French Quarter. Menu highlights include Bone Marrow Bordelaise and Petite Filet au Poivre. justinenola.com GRATON EATERY ST. MARTINVILLE The next time you’re in St. Martinville, do yourself a favor and visit Graton Eatery. This one-stop…

1 minutos
juicy tidbits

Cannatella Grocery, Baton Rouge The popular Acadiana grocery store was set to open a new location on Government Street in Mid-City Baton Rouge in mid-March. Cannatella Grocery was founded over 90 years ago in Melville and is well-known for its muffuletta, among other specialty items. The Mid-City location will continue to offer retail items and specialty cheeses and meats like boudin and Italian sausage, other Italian imports, and ready-made items—including the delectable signature muffuletta. facebook.com/Cannatellas Bellegarde Bakery, New Orleans This local favorite is planning to open its first retail location near the intersection of Claiborne and Carrollton Avenues in late May. Bellegarde will continue to provide baked goods to its partners across the city, but now locals and tourists alike will have even more access to the products and can attend workshops and…

2 minutos
chef chat

If there’s a city that’s perfect for reinventing yourself, it’s New Orleans. We recently sat down with Chef Sue Zemanick to find out more about her latest venture, Zasu, the 52-seat restaurant she opened on New Year’s Eve. The name “Zasu” is a portmanteau of Sue’s name and zasa, the Slovak word for “again,” symbolizing a rebirth for Sue following her 11-year career as executive chef at Gautreau’s. At Zasu, Sue showcases both local and exotic ingredients to create a unique dining experience. For those who haven’t had the pleasure of visiting, can you tell us about Zasu? It’s a very intimate, upscale, vegetable- and seafood-driven restaurant. We try to do healthy food that’s still satisfying and comforting. Has a signature dish emerged yet from your menu? One of our most popular…

2 minutos
summer noodles

SPIRALIZED ZUCCHINI is a tasty and low-carb way to enjoy your favorite noodle dishes. It can be substituted for pasta in a variety of ways, including a summery pasta salad. We packed this salad with lots of colorful veggies and fresh shrimp for a flavorful dish you’ll want to eat throughout the season. ZUCCHINI NOODLE & BOILED SHRIMP SALAD MAKES 5 TO 6 SERVINGS You can make zucchini noodles by using a spiralizer, or you can buy them ready-made in the refrigerated produce section of many grocery stores. 8 cups water4 tablespoons fresh lemon juice, divided1¾ teaspoons kosher salt, divided1½ pounds peeled and deveined medium fresh shrimp1 pound fresh asparagus, cut into 2-inch pieces1 large orange bell pepper, seeded, thinly sliced, and cut into 1-inch pieces2 cups assorted cherry tomatoes, halved5 tablespoons extra-virgin olive…

4 minutos
a peck of peppers

NO LOUISIANA GARDEN would be complete without a few pepper plants. Both hot and sweet peppers hold up well to the heat of summer and make delicious additions to many of our favorite dishes. To make use of our ample supply of peppers, we turned to the jalapeño and the bell pepper for a few new recipes you’re sure to love. CRABMEAT-STUFFED JALAPEÑO POPPERS MAKES ABOUT 30 These spicy, creamy bites are the perfect party appetizer. Any fresh Louisiana crabmeat will be great in this recipe. 30 jalapeños½ pound lump crabmeat, picked free of shell1 (8-ounce) package cream cheese, softened¼ cup thinly sliced fresh chives2 cups plus 2 tablespoons panko (Japanese bread crumbs), divided2 teaspoons lemon zest2 tablespoons fresh lemon juice2 large egg yolks2 cloves garlic, minced1½ teaspoons dry mustard1¾ teaspoons kosher salt, divided½…