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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' March - April 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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crawfish mambo

LAST MAY, ON A GLORIOUS Louisiana springtime morning, I had the pleasure of serving as a judge for the Crawfish Mambo Cookoff. The sun was shining, breezes blew by from time to time (it’s located on the University of New Orleans’ Lakefront campus), and I got to eat myself silly on some wonderfully-boiled crawfish. How much, I’m not sure, but there were almost 50 teams. That should give you some idea. In addition to the bright red mudbugs, each of the teams threw in a veritable cornucopia of fixings, from the expected (sausage and potatoes) to the lesser-used (mushrooms and artichokes) to the exotic (pineapple and sweet potato). The latter additions initially threw me for a loop, but I quickly warmed to them. The pineapple in particular was the star of…

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mudbug madness

I CAN’T HELP BUT ADMIT to my faithful readers that I have OCD…no, not that OCDI have Obsessive Crawfish Disorder. It rears its bright red head every year around this time. I did not know what my condition was until I learned about it from the thousands of other Louisianans who can’t get enough crawfish, no matter how they try. Those of us who suffer (enjoy?) this “disorder” have found the only way to treat it is to find the best crawfish in the state. Meanwhile, life goes on even as I am fixated on crawfish. A number of new restaurants joyfully opened their doors recently. In Lake Charles, it’s all about 1910 Wine Bar and Fine Dining Restaurant. The restaurant is located in the historic Phoenix building, and the traditional…

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tasty reads

Also just out is Poppy Tooker’s new book, Tujague’s Cookbook—Creole Recipes and Lore in the New Orleans Grand Tradition (Pelican Publishing, 2015). Tooker offers a colorful history of the venerable restaurant, as well as recipes covering its entire 160-year history. It’s a great read and a true resource for old New Orleans cooking. A couple of years ago, Sam Irwin released Louisiana Crawfish: A Succulent History of the Cajun Crustacean, so he’s high on my list of Louisiana writers. This year he offers his new tome, It Happens in Louisiana: Peculiar Tales, Traditions and Recipes from the Bayou (Arcadia Publishing, 2015). Irwin is a historian and photojournalist, so be prepared for some exquisite images of Louisiana, along with some good down-home recipes from various Louisiana chefs. Irwin’s take on our state…

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chef chat

I stopped by to chat with Chef Stephen Stryjewski, who has really made a name for himself in New Orleans through his stellar work at Cochon and Pêche Seafood Grill. The latter was even honored with the James Beard Award for Best New Restaurant in 2014. On March 5, Stryjewski will co-host a special lunch with Louisiana Cookin’ at Fish at the Charleston Wine + Food festival. Tell us a bit about what to expect at your Charleston lunch. We’re actually developing it right now. Chef Tory McPhail [Commander’s Palace] and Chef Justin Devillier [La Petite Grocery] have done this in the past, and there is usually a theme. And Charleston is such a great city to do this in, because it’s very walkable; it feels about the size of the…

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crawfish time of year

LOUISIANA SEASONS ARE not defined by the weather or whether leaves are on trees. They are rooted in our culture and the events that celebrate our joy of life. Football season takes the place of fall. Each new year begins with Carnival season. And of course, there’s crawfish season. When the mudbugs start swimming around in Louisiana’s swamps and fields, people get a little excited in anticipation of the bounty their taste buds are about to receive. A new season means fresh crawfish bisques and étouffées. It means a return of crawfish dishes to a lot of local restaurants. And it means that the sound of a big burner igniting for a backyard boil will nearly bring a tear to my eye. A good Louisiana crawfish boil will occasionally lead to leftover…

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spring fling

DEVILED EGGS ARE an easy and delicious option for those who love to entertain. They’re a crowd-pleasing party snack, and it’s relatively easy to make them look nice, which is a win in our book. These deviled eggs are as tasty as they are pretty, but just as important, they’ve got some surprising health benefits. Packed with 13 essential nutrients, vitamins, and high-quality protein, eggs are naturally nutritious. We’ve kept the rest of the recipe light by replacing mayonnaise with Greek yogurt and adding Louisiana crabmeat, which is naturally nutrient-rich and low-calorie. Serve this Southern staple as a passed appetizer at a Good Friday crawfish boil or as a side on your Easter brunch table. The beauty of this recipe is its simplicity. Whip them up 30 minutes ahead of time and…

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