Louisiana Cookin' November/December 2018

IN LOUISIANA, we take our celebrations seriously. From bonfires down the Mississippi River to upwards of 300,000 twinkling lights decorating downtown Natchitoches, we know how to pass a good time during the holiday season. As much as we’ll be out experiencing the best of the Bayou State, my family and I will spend quite a bit of time at home cooking and enjoying each other’s company. Some of the dishes we’ll be making will certainly include cane syrup. Throughout the fall, as sugarcane production reaches fever pitch, the sights and toasty aroma of sugar and cane syrup production are an indelible part of life in southern Louisiana. This year, I’m excited to try some of the bite-size and irresistible Pecan Tassies (page 71) that feature the state’s signature syrup. They are…

Ingredients: 6 eggs, boiled, peeled & rinsed ¼ cup mayonnaise 1½ tsps. sweet pickle relish 1 tsp. Dijon mustard ¼ tsp. Slap Ya Mama Pepper Sauce Paprika, pinch for each egg Slap Ya Mama Hot Blend Seasoning, to taste 2 slices bacon, cooked crispy & diced Directions: With a knife, carefully halve each egg. Remove egg yolks, and place in a large bowl. Set egg whites aside. Add mayonnaise, relish, mustard, and Slap Ya Mama Pepper Sauce to yolks. With a fork, mash yolks and mix well until ingredients are smooth. Spoon yolk mixture into each egg white half. Top with a pinch of paprika, a few sprinkles of Slap Ya Mama Hot Blend Seasoning, and finish with a little bacon on the top of each. Serve and enjoy! ADDING A LITTLE SPICE TO…

FROM THE FESTIVAL OF THE BONFIRES in Lutcher to the Light up the Lake Christmas Celebration in Lake Charles to the big daddy of them all, Celebration in the Oaks in New Orleans, Louisiana is lighting up and cooking all of your favorites for the holidays. It may surprise you to know that outside of our state, many people do not even know what a turducken is! And if you tell someone from way up north that you are cooking your “Christmas gumbo,” they may think you are speaking a foreign language. We don’t care because we know the holidays in Louisiana are the best. Whether you are frying up a turkey or making Grandma’s praline recipe, this is the place to be at this time of the year. For me,…

. . . that one of our favorite fine-dining spots in New Orleans, Café Adelaide, has closed. But fear not. The Commander’s Palace team and Darryl Reginelli (of Reginelli’s) have a new concept ready to go. Look for the seductively named Picnic Provisions & Whiskey in Uptown New Orleans. It is described as fast fine dining, with delivery and takeout options. Yum! . . . that the former Square Root space in New Orleans is now Gris-Gris, where the chicken and dumplings is just like your mama made, or your grandmama, or somebody. This one is the brainchild of Chef Eric Cook. . . . that 2004 Chef to Watch Yvette Bonanno-Tharp, of Cane Land Distilling Company, has created two food products featuring their rums: Praline Rum Cakes and Spiced Rum Pecans.…

I caught up with Crystal Hinds, owner of Effervescence, a Champagne and sparkling wine-focused restaurant on the edge of the French Quarter in New Orleans. Apparently, every day is a celebration at Effervescence: Tell us a bit about Effervescence. We celebrate every day with sparkling wine from around the world. People think of this as being for special occasions, but life is too short to wait for special occasions. We start at $5 for a half glass all the way to $120 a glass. You can get a half glass, a full glass, or try a wine flight. We have a lot of flights, but you can also make your own. Tell us about the food menu. Our chefs offer a variety of small plates that are made to order. Our signature…