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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' November - December 2013

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.
giving thanks

Thanksgiving is much more than just a meal. It is a time, and sometimes the only time, for families and friends to get together to share stories, food, and feel, well, like a family. This year, we travelled to Monroe, Louisiana, to produce a story about a joint Thanksgiving menu between Miss Kay Robertson of the popular Duck Dynasty television show and Chef Cory Bahr, owner of Restaurant Cotton in Monroe and a 2011 Louisiana Cookin’ Chef to Watch. The meal that they came up with is striking in its honesty and fidelity to Northern Louisiana’s cooking style, which is neither Cajun nor Creole. Though those styles dominate the popular consciousness of Louisiana cooking, they are by no means the only fare served in the Bayou State. In the northeastern corner…

access_time2 min.
we want to hear from you!

Send a letter to editor@louisianacookin.com. I recently tried the Coffee-Rubbed Short Rib Cheese Burger (September/October 2013) and wanted to let y’all know how awesome it was. It was a production, aging the short ribs and then grinding them, but the flavors were kickin.’ The Cajunized Onions were the best part! I’m going to put them on steaks, with pork, you name it! —Roger Sanchez Chalmette, Louisiana Now that my fig tree has grown, it’s producing so much more fruit than my family and I can eat. The fig recipes in your last issue were a lot of fun to make, and the Fig and Pecan Crostada is hard to beat. I usually freeze the extra figs, but now I’ll have to try my hand at canning. —Glenda Welks Lafayette, Louisiana Whenever I have friends over…

access_time2 min.
fall flavors

Throughout the fall and early winter, hunters in the Sportsman’s Paradise test their skills and mettle tracking deer through the Louisiana wilderness. Aft er a successful trip, their freezers may be filled with hundreds of pounds of venison in a variety of cuts. Between the steaks, stew meat, backstrap, and sausages, these intrepid woodsmen must be creative in the kitchen. Jack Queyrouze, of Mandeville, Louisiana, sent us this recipe for his favorite venison sausage stew, which is studded with tender Brussels sprouts. To thank him for this recipe, we are sending him a Louisiana Cookin' Cajun Creole Recipe Collection CD. Send your favorite home recipes to editor@louisianacookin.com, and if we print yours, you’ll receive a fabulous prize. JACK’S HUNTER STEW MAKES ABOUT 6 SERVINGS 1. pounds sweet potatoes peeled•and cut into .-inch cubes (about• 3…

access_time1 min.
spicing up an old favorite

A longtime staple of the Thanksgiving table, cranberry sauce is easy to overlook when preparing the annual feast. Here, we’ve taken a tart cranberry sauce and infused it with sweet Louisiana satsumas. Satsumas, a local gem of the citrus crop, are widely available throughout South Louisiana from late fall through early winter. Their quick-peeling skin makes them easy to snack on, but we love them for cooking. Their flavor is similar to clementines, though they tend to grow a bit larger and have a sweet-tart flavor. As the feast nears, remember that this sweet and spicy chutney can be prepared up to one week in advance. CRANBERRY-SATSUMA CHUTNEY MAKES ABOUT 6½ CUPS 1 pound satsumas or tangerines • ¾ cup chopped yellow onion • 1 tablespoon minced jalapeño • 2 pounds fresh cranberries • 2½ cups water • 2 cups…

access_time5 min.
a feast for the senses

If you are anything like me, you wait all year for this one moment when we can cast all of our good intentions aside and simply eat, eat, eat. It’s holiday time, and if that’s not the best excuse to overindulge, please tell me what is. I have been waiting impatiently to tell you about a few cookbooks that will make this year’s celebrations even tastier. First, one of the story editors from HBO’s series Treme, Lolis Eric Elie, has come out with Treme: Stories and Recipes from the Heart of New Orleans (Chronicle Books, 2013). Not only is Lolis a compelling writer, but he grew up in Tremé, one of the oldest neighborhoods in the city, and the one I call home. Lolis’s book cleverly blends recipes from renowned Crescent…

access_time2 min.
acadian comfort

The rabbits that roam the Louisiana woods and swampland are quite tasty when served up the right way, and my affection for them goes way back to childhood hunting trips with my father. Thankfully, there’s more than one way to skin a rabbit, so to speak. At Hot Tails in New Roads, Louisiana, Chef Cody Carroll and his wife Sam have featured rabbit on the menu since they opened. The golden fried rabbit is served with a hearty helping of classic red beans and rice. It is my go-to dish at their up-and-coming eatery. Another great way to eat rabbit is smothered in a fricassee. The lean meat cooks with a myriad of vegetables until it is tender enough to shred apart and melt in your mouth. Chef Chris Wadsworth, a 2013…