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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' August - September 2012

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_time2 min.
editor’s lagniappe

Cool Treats for Hot Times“You want to make a good snowball? You’ve got to make sure the ice is cold cold,” said the Cajun man next to me at Th e Chimes in east Baton Rouge. If that ice block starts melting before the machine can shave it, the result is disaster. Th is is one of the things I love about Louisiana: You can learn all sorts of interesting things sitting on a barstoolBack in May, I went to the Louisiana Culinary Institute in Baton Rouge to help judge the Louisiana Seafood Fitness Challenge Recipe Contest (see the Grand Prize-winning recipe on page 23). By the time it was over, I had a choice to make—sit in aft ernoon traffic for hours, or relax before returning home to New…

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claudius’s louisiana stir-fry shrimp

When Shreveport native Claudius Whitmeyer’s wife told him it was his turn to cook, he began at the barbecue pit, eventually moving on to one-pot meals. He graduated to gumbos soon enough and later came up with this clever stir-fry. Dubbed a home run by his family, the dish comes together quickly if you have some left over rice, and Claudius’s wife, Glynda, calls it “spicy but not too spicy.” To thank him for this recipe, we’re sending him a copy of Broussard’s Restaurant & Courtyard Cookbook. Send your favorite home recipes to daniel@louisianacookin.com, and if we print yours, you’ll receive a fabulous prizeMAKES 2 SERVINGSCourtesy of Claudius Whitmeyer, Shreveport3 tablespoons flour1 teaspoon celery flakes½ teaspoon Creole seasoning½ teaspoon garlic powder½ pound small Louisiana shrimp, peeled, rinsed, and patted dry3½…

access_time1 min.
readers’ letters

Dear Louisiana Cookin,’I can’t say how thrilled I was to see a burger recipe in the Summer issue. I needed a great one to impress my family and friends at our Memorial Day party. Th e Smoked Bacon and Cheese-stuffed Burgers were fantastic! Any recipe that calls for bacon and cheese is a winner in my book. And I might add, my family and friends were both satisfied and stuffed!—Randy LeBlanc, ShreveportDear Louisiana Cookin,’Seeing Andy’s Drop Biscuits made me think back to when I was a kid and watching my grandma make biscuits. She used an old jam jar to cut her biscuits. My grandpa would wait—always impatient— for the biscuits to finish while my grandma insisted that they get to the perfect golden brown. Andy’s Drop Biscuits with Smiling…

access_time1 min.
summer squash frittata

When reader Christa Montgomery of River Ridge has left over farmers’ market veggies and needs a quick meal, she usually turns to frittatas. According to Christa, “Th e simplicity of the dish, plus the reward of eating all those delicious vegetables, makes it something all home cooks should keep in their back pockets.” If you don’t have crème fraîche on hand, use an equal amount of sour cream.To thank Christa, we’re sending her a copy of New Orleans Classic Brunches by Kit Wohl. Send your favorite home recipes to daniel@louisianacookin.com, and if we print yours, you’ll receive a fabulous prize.Preheat oven to 375º. In a medium skillet, heat butter over medium heat. Add onion and garlic, and sauté 3 to 5 minutes. Add squash and tomato, and cook until softened,…

access_time3 min.
frank’s light summertime tuna salad

Born and raised in the heart of the Crescent City, Frank Davis began cooking New Orleans food at 8 years old and hasn’t stopped since. Frank’s unique culinary style can only be described as “Strictly N’Awlins.” Visit frankdavis.com.When you find a tuna salad these days, it’s usually made with canned or foil pouch-packed tuna. So I make you this promise: Even if you hate tuna salad, you’re gonna love this one. It’s light, flavorful, and tastes more like chicken than tuna. So get ready—no more cans or pouches!MAKES 4 SERVINGS1 tablespoon liquid seafood boil1 tablespoon kosher or sea salt, divided1 pound fresh tuna fillet½ cup finely chopped yellow onion½ cup finely diced celery¼ cup thinly sliced green onion1 tablespoon finely minced parsley2 tablespoons finely minced sweet pickles6 hard-cooked eggs, peeled…

access_time3 min.
holly clegg’s trim & terrific®

Hot Days, Cool MealsBeat summer’s heat with these simple, healthy treats. Avocado Cucumber Soup blends my favorite food, avocado, with crunchy, cool cucumbers for a refreshing break on a hot summer day. Th e Mediterranean Chicken Spinach Salad is a Greek-style entrée salad that’s chock-full of fresh veggies and topped with hearty, flavorful chicken. For a quick din ner solution, marinate the chicken in a resealable plastic bag early in the day, pop it on the grill or in a skillet when you’re ready, and you’ll have a delicious dinner in no time. And this indulgent, no-bake lemon pie will be a citrus-lover’s delight— the cross between cheesecake and pie absolutely melts in your mouth.Lemon PieMAKES 8 TO 10 SERVINGSA cross between cheesecake and pie, this dessert is simple yet…