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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' January - February 2016

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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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$19.99
6 Issues

IN THIS ISSUE

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a spicy cajun history

TW has never once slapped his mama. To tell you the truth, he never even thought about it. While running the Walker family deli in Ville Platte, Louisiana, Anthony Walker (affectionately known by friends and family as “TW”), started his search for a seasoning that had a real Cajun pepper taste without the heavy salt content of the national brands. When he couldn’t find one, he went to work and dreamed one up. TW’s sons, Jack and Joe, were very young back then, and they loved rolling around and causing general bouts of mayhem, as kids of that age often do. So the Walkers put their boys to work rolling an antique glass pickle jar around the floor of the family deli for the express purpose of mixing their homegrown Cajun seasoning—the perfect…

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king cake for everyone

THERE WAS A TIME, NOT TOO LONG AGO, that there were really just two types of king cake: regular and filled. Sure, there were a lot of filling varieties, but it was essentially the same cake with a different jelly, chocolate, or cream. How lucky are we that this is no longer the case! With classics like Haydel’s and McKenzie’s, stunning showstoppers like the metallic sheened Sucré and LisaMarie White’s opulent, gold-topped Domenica King Cake (recipe on page 83), and bizarre wonders like the boudin king cake, we live charmed lives. That said, here’s the bad news: With Mardi Gras falling on February 9 this year, we have just 35 days of Carnival season. That means we have a lot of king cake eating to do, and not much time to…

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carnival time

FRY SOME CHICKEN, break out your most comfortable shoes, and count the days until Tuesday, February 9, 2016 – Mardi Gras! Carnival celebrations are now found nearly everywhere in Louisiana, and make no mistake—food is still one of the essential elements of a successful Carnival. NEW IN THE NEIGHBORHOODS The latest entrant to Chef John Besh’s ever-growing restaurant collection is Willa Jean in New Orleans. This time, James Beard Award-nominated pastry chef Kelly Fields and 2014 Louisiana Cookin’ Chef to Watch LisaMarie White collaborated to open a brightly lit, cavernous bakery in New Orleans’ developing South Paul A. Greenberg is an inveterate local diner who has been covering the New Orleans restaurant scene in local, regional, and national publications for 20 years. Market District. What makes Willa Jean unique is the fact that…

access_time1 min.
an extra helping…

Check out Carnival New Orleans News blog (http://blog.carnivalneworleans.com) for updates about Mardi Gras, and some interesting short features about the season. If you need some irresistible eye candy to get you in the mood for all that cooking and eating you will do during Mardi Gras, check out the Mardi Gras Food Instagram page (https://instagram.com/explore/tags/mardigrasfood). My favorite is the purple, green, and gold cauliflower! George Graham’s Acadiana Table (acadianatable.com) is one of my new favorites. Beautiful photos of every recipe — Rum-soaked Coconut Bread Pudding anyone? Click.…

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chef chat

If you’re in New Orleans during Mardi Gras weekend, get thee to The Irish House on St. Charles Avenue, the Irish pub and restaurant run by Chef Matt Murphy. Matt, the father of five (including quadruplets), is one of the nicest guys in the business. We sat down with him to find out what goes on there during Mardi Gras. The Irish House is one of the busiest spots on the parade route—what’s going on that attracts so many parade-goers? Everything! Outside we have stands for seating, and our whole parking lot area is filled with customers. We have bands playing between parades; we’ve got buffets, and everyone just sort of tailgates at their tables. They can go in and out as much as they want, and everything is very safe…

access_time2 min.
grab a gator by the tail

ALLIGATOR IS A CLASSIC PROTEIN around Louisiana and for good reason. The lean white meat has plenty of flavor, plus it can be a lot of fun to feast on an animal that could just as easily feast on us. Although we’ve witnessed the rapid rise of Swamp People (its seventh season starts in February), alligator dishes remain popular. There’s really no limit to what you can do with alligator meat. Golden-fried nuggets of well-seasoned alligator are fun to pop in your mouth, while a tender alligator sauce piquant works well at a large gathering of family and friends. For the adventurous, the Ready Portion Meat Company makes alligator and beef hamburger patties. And, of course, there’s the all-time favorite: blackened alligator. Blackening is a method of cooking made famous by the…

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