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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' July - August 2014

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.

United States
Hoffman Media
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6 Issues


access_time2 min.
take the back roads

IN THE MIDDLE OF THE SUMMER when I start to get stir-crazy, it’s a constant reassurance that whenever I climb into my old car and hit the road, it doesn’t matter which way I head. Louisiana is so full of wonderful sights, interesting people, and authentic flavors that a map is hardly necessary. Columnist and writer Patrick Dunne captures the essence entirely in his story about Grand Coteau (page 39) when he urges travelers to leave the highways as soon as possible to experience firsthand the unique communities that dot the Bayou State. In a world that’s so crowded with things competing for our attention, long road trips are a singular pleasure. In my travels, I’ve stumbled upon gems like Yellow Bowl Restaurant in Jeanerette and The Best Stop Supermarket in Scott.…

access_time5 min.
hitting the road

IF YOUR SENSE OF wanderlust is taking over right now, join the club. There is something about these steamy summer months that makes us want to hit the open road, commune with nature, and, of course, eat! The greatest thing about Louisiana is that wherever we go, there are so many things to see, and every part of the state has its own distinctive take on our regional cuisine. I say throw a few things in a bag and go, go, go. But where should you go? As you know, I take it as my personal responsibility to eat my way across the Bayou State on a regular basis, so I have a few suggestions. Let’s start with Natchitoches, for so many reasons, but if you’re like me, every time you…

access_time2 min.
all hail kingbrisket

WHILE LOUISIANIAN BARBECUE CULTURE may not have the same clout as its other Southern neighbors, we can certainly hold our own at the grill. We have traditionally celebrated the pig by ways of a boucherie or cochon de lait, but even then, you don’t find the true barbecue calling that permeates the rest of the American South. Things are different in Louisiana, even our outdoor cooking. So, when barbecue season rolls around and the grills come out, that’s what most folks do… grill. But barbecue is different. It is the low and slow heat and smoke applied over hours in a meticulous and methodical fashion that turn a homely piece of meat into something really magical. One wouldn’t dare grill a brisket. The slab of beef needs a tender rub of…

access_time1 min.
the fresh scoop

DON’T GET STUCK in a salad rut! Salads are supposed to be healthy, but it’s time to get beyond the same old iceberg lettuce, croutons, and high-fat dressing. This Tropical Shrimp Salad has a perfect mix of summer ingredients combined with a creamy, cool dill dressing. When I’m in a rush, I’ll buy an already-chopped melon or pineapple, since they’re so readily available in grocery stores these days. For a fun presentation, I’ll sometimes serve this with flair in a scooped-out honeydew or cantaloupe melon half. TROPICAL SHRIMP SALAD MAKES ABOUT 4 SERVINGS 1. pounds large cooked shrimp, peeled 2 cups chopped pineapple 1⅓ cups honeydew melon balls 1⅓ cups watermelon balls 1⅓ cups cantaloupe balls 1 cup peeled, seeded, and sliced cucumber . cup chopped green onion ⅓ cup fat-free vanilla yogurt 2 teaspoons lemon zest 3 tablespoons fresh lemon juice 2 tablespoons…

access_time3 min.
the summer garden

A FRIEND OF MINE always has a summer garden that looks like the Jolly Green Giant has a hand in it. His neat rows are abundant with yellow squash, zucchini, varieties of eggplant, and my personal favorites—okra and tomatoes. Many early mornings find us picking the ripe vegetables, damp with dew. For some reason, we speak in hushed voices discussing what we will do with our garden-fresh picks of the day. My cache of okra is usually destined for a large roasting pan. They’ll be smothered, then put up for later use in gumbos or as a side dish in the coming months. I do set aside the smaller ones to pickle for snacks and for dipping into my martinis or Bloody Marys. And oh! The tomatoes—Big Boys, Big Beef, and Celebrities—hanging…

access_time4 min.
on the road

NOT LONG AFTER LEARNING TO STAND UPRIGHT (AND ALLEGEDLY LEARNING TO THINK), THE SPECIES HOMO SAPIENS BECAME HOMO VIATOR—MAN THE TRAVELER. At first, our ancestors moved out of necessity: trailing herds for sustenance; following weather patterns for survival; nestling in caves for safety. Later, traveling became a choice, undertaken as a diversion, out of curiosity, or in search of charm, novelty, and excitement. By the time the Romans had “civilized” their empire, they’d built a system of roads that stretched in a cobweb from Britain to Syria and secured sea lanes safe from pirates, linking the whole known world. We know the ancients were inveterate travelers and that they traveled with baggage. Precisely what they took along to make meals more convenient or luxurious is still being discovered, but if the…