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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' July - August 2017

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_time1 min.
seafood paradise

I GREW UP LOVING seafood. Shellfish, finfish, frog legs, the occasional shark—I would eat just about any sea creature. How lucky are we that the Gulf and inland waters of Louisiana have such an incredible bounty?This time of year, when light, fresh, bright flavors are key, and farmers’ markets are brimming with perfect produce, I eat as much of our local seafood as I can find. In this issue, we cover a terrific variety of techniques and flavors, from a decadent panko-crusted crab cake (page 19) and gorgeous shrimp-and-watermelon salad (page 18) to a family-friendly whole grilled fish (page 44) from Chef Michael Nelson at GW Fins in New Orleans.One of the things I appreciate most about Chef Michael’s cooking is that he not only focuses on the easy-to-love cuts…

access_time6 min.
hot nights, hot bites

WELL, HERE WE are again, making it through another hot, sticky Louisiana summer. There’s really only one thing that can cheer us up—FOOD! We love to eat, talk about eating, reminisce about eating, dream, and even argue about it. Fortunately for us, there’s plenty of food to go around, and more often than not, we don’t have to go very far to find our heart’s desire, right? Sometimes it’s as close as our own backyard (think crawfish boils), or right in the neighborhood (think your favorite restaurant nearby). That made me start digging around to find the best local dining spots that only recently made their debut. NOLA NEWBIESI didn’t have to look very far. It seems as though the new restaurants are everywhere statewide. Consider New Orleans: the big…

access_time3 min.
crispy catfish

AT A RECENT planning meeting for my first restaurant, Gov’t Taco, a group of friendly folks started coming up with names for our signature tacos. The taco shop, which will reside in Baton Rouge’s White Star Market, got its name from being located on Government Street, being in Louisiana’s capital city, and is a reminder that I’m finally putting my two Louisiana State University political science degrees to use with something we can all agree on: tacos.We decided to use governmental puns in our taco names, playing off of historic phrases or parts of American government rather politicians or political parties. Our tacos will be more modern American than traditional Mexican, Tex-Mex, or Cali-Mex, so we knew it was important that the names convey that. We wanted to make them…

access_time1 min.
high summer refresher

LIGHT & FRESH WATERMELON-SHRIMP SALADMAKES 4 SERVINGS4 (¾-inch-thick) watermelon wedges4 teaspoons sugar1 teaspoon lime zest1/3 cup plus 1 tablespoon fresh lime juice, divided¼ teaspoon kosher salt, divided12 peeled and deveined large fresh shrimp, cooked, whole or coarsely chopped1 cup diced seedless watermelon¾ cup grape tomatoes, quartered½ cup coarsely chopped avocado2 tablespoons chopped fresh cilantro1 tablespoon chopped seeded jalapeño pepper1/8 teaspoon ground cumin¼ cup crumbled queso frescoGarnish: fresh cilantro sprigs, extra-virgin olive oil1. In a glass baking dish, place watermelon wedges.In a small bowl, combine sugar, zest, ⅓ cup lime juice, and ⅛ teaspoon salt; pour over watermelon wedges.Refrigerate for 1 hour, turning once.2. In a medium bowl, combine cooked shrimp, diced watermelon, tomatoes, avocado, cilantro, jalapeño, cumin, remaining 1 tablespoon lime juice, and remaining ⅛ teaspoon salt; gently toss. Arrange…

access_time2 min.
simply decadent

EVERY ONCE IN a while, you deserve a treat. Some folks will turn to beach weekends or a trip to the spa, but this time of year, we luxuriate in freshly picked, jumbo lump Louisiana blue crab. Whether it’s stuffed in a Creole tomato, perched atop a piece of crispy panéed fish (and kissed with a delicate sauce), or gently molded into a crispy crab cake, we simply can’t get enough. This crab cake is light on fillers and big on flavor. Japanese bread crumbs give it a delightful crunch, and the Dill-Cucumber Sauce gives the dish an herbaceous zing. CRISPY CRAB CAKESMAKES ABOUT 4 SERVINGS5 tablespoons canola oil, divided2/3 cup fresh corn kernels¼ cup finely diced red bell pepper½ cup mayonnaise¼ cup chopped green onion1 tablespoon Creole mustard½ teaspoon…

access_time5 min.
life’s staff

CORN BREADLEGEND HAS IT THAT A CERTAIN MADAME LANGLOIS HAD TO USE ALL HER CUNNING TO TEACH THESE HIGH-SPIRITED EUROPEANS “CREOLE” CULINARY SURVIVAL SKILLS WITH THE GREATEST CHALLENGE GETTING THEM TO ACCEPT CORN BREAD INSTEAD OF THEIR “FRENCH” WHEAT BREAD. Toast without confiture was an unthinkable culinary offense. These precious 18th-century French handblown verrines both stored and presented sweet jellies and jams.BREADMAKERS HAD TO NOT ONLY BE CONCERNED WITH RECIPES AND TEMPERATURES, BUT INGREDIENT QUALITY. SIFTING AND REFINING FLOUR WAS THE FIRST STEP TO A BEAUTIFUL LOAF. THIS 18TH-CENTURY HANDWROUGHT FLOUR TROWEL WAS AN ESSENTIAL TOOL. No tranche of bread was ever wasted, and toasting day-old slices elicited a number of implements, including this wrought iron hearth toaster and elegant Georgian silver toast rack.SOON AFTER ARRIVING in the Louisiana territory…