EXPLOREMY LIBRARY
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Food & Wine
Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' July - August 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
Read Morekeyboard_arrow_down
SPECIAL: 2x1 - Get 1 year FREE with your subscription
SUBSCRIBE
$19.99
12 Issues

IN THIS ISSUE

access_time2 min.
louisiana pantry

THROUGHOUT THE MAKING of this Eat Local issue, I’ve been reflecting on the joys of living and eating in Louisiana. With long growing seasons, unparalleled access to the best fish in the Gulf, rice, salt, and even pecan oil, folks here have it much easier than most other places in the country when it comes to stocking their larder with superior local products.But in the Bayou State, eating locally isn’t just about the ingredients, it’s about the heart and soul of what we’re cooking. It’s about the time-honored methods that make Cajun and Creole dishes great. When we’re cooking up long-grain Crowley rice for an étouffée or shelling field peas to be long-cooked with a salty hunk of pork, we are celebrating our culinary birthright.Outside of our own kitchens, these…

access_time3 min.
local inspirations

TABLE KITCHEN AND BARDARK ROUXWHEN PEOPLE ASK me how I feel about Louisiana restaurants, since I’ve been covering them for the better part of 25 years now, I tell them, “Well fed.” I mean it. Every time I think I’ve hit the wall, that there can’t be anything more innovative or imaginative than I’ve already eaten, somebody or something comes along and proves me wrong. Right now, that something is the ever-maturing local sourcing movement.Regular readers of this column know I always finish by saying, “Buy local, eat out often, and clean your plate.” Louisiana chefs are making that easier than ever by growing their own food and serving it close to the source. Even those who are not actually growing the food are doing business with Louisiana farmers, so…

access_time1 min.
juicy bits

Pecan smoked sugar anyone? Yes, please, and I don’t even need to know anything else. Sugar with a little hint of a smoky flavor? I’m in. Check out La Canne Sugar Products (lacannesugar.com) and if my first suggestion doesn’t catch your sweet tooth, consider their lavender or ginger sugar. Sweet.Fire up that flat screen and come hungry. Chef Kevin Belton is cooking New Orleans on WYESTV, the New Orleans public station. Of his ongoing series, New Orleans Cooking with Kevin Belton, the chef says, “Everybody says you make it look so easy. I tell them, no, it is easy. My mission is to get you to cook and then sit down with your family and friends and share that meal. People need to get back to the table.” Here, here!…

access_time1 min.
chef chat

NOW, THAT SHOULD KEEP YOU BUSY AND WELL FED UNTIL NEXT TIME. REMEMBER: BUY LOCAL, EAT OUT OFTEN, AND CLEAN YOUR PLATE.We chatted with Anthony Felan, executive chef at Wine Country Bistro in Shreveport. Anthony has been invested in the local sourcing movement for the past nine years:How has the farm-to-table movement affected your business?When Jason Brady opened Wine Country Bistro nine years ago, we were working with a lady down the street who grew tomatoes in her back yard. But now, we are working with farmers throughout the area, and our customers actually appreciate what we are doing here. They’re excited about knowing where their food actually comes from. It has worked so well for us that we use about 60 percent locally grown products now.What products are you…

access_time3 min.
south of the border

AROUND THE GULF COAST, people look forward to firing up their barbecue pits for fresh local fish, shrimp, or chargrilled oysters. Like many, I happen to have a deep love affair with grilled seafood. There’s really nothing quite like it. The char and the smoke pair so well with the natural sweetness of seafood and saltiness of the sea.Last summer, on my very first episode of Food Network Star, we were challenged to create a signature dish for an outdoor party using only a gas grill and an induction burner. I opted for grilled shrimp served over a tasso corn maque choux. The flame-roasted shrimp packed just the right flavor to pair with the smokiness of the tasso, and it helped me win that round. Later in the competition, I…

access_time1 min.
salad days

AS SUMMER REACHES its peak, okra flourishes in backyard gardens across the Bayou State. While okra pods could hardly be easier to batter and fry, we are big fans of quick pickling our okra bounty. The process maintains a delightful crunch and gives the pods a zippy, spicy bite that works as well in a salad as it does atop a homemade Bloody Mary.PICKLED OKRA SALADMAKES 4 SERVINGS¾ cup low-fat buttermilk½ cup low-fat mayonnaise¼ cup brine from Pickled Okra (recipe follows)4 tablespoons chopped fresh dill, divided2 teaspoons bacon drippings¼ teaspoon kosher salt¼ teaspoon ground black pepper6 cups torn romaine lettuce2 pounds fresh tomatoes, sliced (see note)10 Pickled Okra pods, halved lengthwise (recipe follows)2 slices bacon, cooked and crumbled1. In a medium bowl, whisk together buttermilk, mayonnaise, brine, 2 tablespoons dill,…

help