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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' May - June 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.

United States
Hoffman Media
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6 Issues


access_time1 min.
getting around

I’M SURE YOU’LL AGREE with me on this: There are a lot of places where you can go and be a silent observer. You can visit a museum or quietly watch the countryside while driving. Louisiana, though, doesn’t do passive. Whether you’re trying a Cajun étouffée for the first time or wandering the history-soaked streets of New Orleans’ French Quarter, you’re not just in Louisiana, you’re part of it. And it stays with you. For this year’s travel issue, we visited three cities throughout the Bayou State and were really excited about what we saw and the kinds of experiences folks could have while they were staying. Of the three—Baton Rouge, Lafayette, and Shreveport—I must say Shreveport really captured my imagination, and I look forward to returning soon. From the exciting…

access_time4 min.
rambling adventures

HOW MANY TIMES HAVE you heard this? “Nothing tastes right outside of Louisiana” If you’re from here, you know exactly what I mean. We have a way with food. We just do. So, since most of us love to travel, we know some of the best trips happen right here within our state’s borders. Spring and early summer are the best times to enjoy countless Louisiana experiences, and every one of them tastes so good! I’m starting my Louisiana staycation with the Breaux Bridge Crawfish Festival, May 6 through 8. If you haven’t been to Breaux Bridge, just know it is tiny (population under 10,000), but the festival is huge. People come from everywhere, all in the name of our sacred Louisiana mudbugs, for three days of crawfish eating contests, Cajun…

access_time1 min.
tasty bits

Leah Chase, legendary chef and owner of Dooky Chase Restaurant in New Orleans, has been awarded the 2016 Lifetime Achievement from the prestigious James Beard Foundation. Chase, 93, was a key figure in the 1960s Civil Rights Movement and has been known as the Queen of Creole Cuisine in New Orleans for decades. Congratulations, Ms. Leah. Another legendary figure, Chef Paul Prudhomme, who passed away last year, is memorialized at the Southern Food and Beverage Museum in New Orleans with a display of his cookbook collection of over 600 titles. Prudhomme’s family recently donated the collection. If you have not been to the new Central City museum, it’s high time you paid a visit. Also in Central City, check out the Dryades Public Market, a distinctive fresh food venue. Local produce, coffees,…

access_time1 min.
talkin’ mudbugs

NOW, THAT SHOULD KEEP YOU BUSY AND WELL FED UNTIL NEXT TIME. REMEMBER: BUY LOCAL, EAT OUT OFTEN, AND CLEAN YOUR PLATE. I caught up with Dustie Latiolais, the chef at Crawfish Town, USA, another destination restaurant near Lafayette. We chatted about our mutual crawfish obsession: Why are Louisianians are so crazy for crawfish? Just tradition or something more? I mean crawfish are all about big events. It’s something cheap you can get your hands on, a lot of fun, a lot of beer. It’s sociable food. People come from far and wide for your crawfish. Why is Crawfish Town USA such a big draw? Well, for one thing our process is different. We don’t sprinkle seasonings. We soak the crawfish in seasoned water, and you don’t end up with all that sodium. And since…

access_time3 min.
jump around

ACROSS LOUISIANA, CROAKING bullfrogs bellow out the melody of a nighttime swamp song. Bullfrogs also jump to mind when I think about a gastronomic treat that’s borderline crazy in the rest of the country but a normal delicacy around here. Like many people, I tend to like my frog legs golden-fried and crispy. They’ve become a staple of fried seafood platters anywhere in Louisiana, like the Gulf Platter at Hot Tails in New Roads and Harbor Seafood in Kenner. Jack Dempsey’s in New Orleans serves up a huge plate of fried frog while Juban’s in Baton Rouge has a Frog Leg Vacherie appetizer that’s a play on Buffalo wings complete with blue cheese and pickled celery. Some people say frog legs taste like chicken, and I suppose that’s fair. The lean white…

access_time2 min.
crab king

AS LOUISIANA STARTS heating up in May and June, our blue crabs start running in droves. The crustacean shows up on menus and dinner tables around the Bayou State in dishes as varied as seafood gumbo, crab boils, and fried soft shells. Tasty as those are, though, those dishes can be high in salt and fat and, even worse, can mask the delicate flavor of our local seafood bounty. This tempting Crab Napoleon takes sweet, tender Louisiana crabmeat (it’s worth the splurge to get jumbo lump) and dresses it simply with citrus juices, fresh pico de gallo, and a drizzle of luscious cilantro oil. It’s a stunning start to any early summer gathering. CRAB NAPOLEON MAKES 4 SERVINGS 1 (8-ounce) container jumbo lump crabmeat,drained and picked free of shell1½ tablespoons minced shallot1 tablespoon fresh…