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Hoffman Media

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category_outlined / Food & Wine
Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' July - August 2015

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

access_time6 min.
the big chill

From old-school ice cream cones to modern ice pops with ambitious flavor combinations, nothing says summer quite like the sweet relief of an icy, frozen treat. And during Louisiana’s subtropical summers, stepping out for a creamy gelato or a frosty ice-cream soda goes from indulgence to survival mechanism.Frozen treats are an age-old tradition, and ice cream in all its forms has a history that stretches around the globe. Here in Louisiana, pastry chefs draw inspiration from their backgrounds as well as our wealth of local flavor, adding their own special touch to the mix with fresh seasonal fruits and locally produced products.While scouring the state’s highways and back roads in search of the best frozen delights, we’ve been impressed by the variety of methods and ingredients that go into these…

access_time3 min.
market bounty

As we move into the heart of summer, we are treated to towering cornstalks, innumerable pods of okra, and hulking, sweet watermelons. Th ese summer superstars help us forget the heat while we enjoy our favorite local flavors. And whether you’re a home gardener or market junkie, it’s always helpful to find new ways to save the best peas or berries for the long, cold winter.Th is produce guide will help budding gardeners pick the choicest varieties for Louisiana, and give tips and tricks for choosing, storing, and preserving your farmers’ market finds.TOMATOESFor many Louisianians, a few slices of ripe Creole tomato with Blue Plate mayonnaise is the ultimate summer snack. Want to preserve some for the winter? Check out this USDA canning guide (http://j.mp/usdacanguide).MUSCADINE GRAPESKnown for their tough purple…

access_time7 min.
all ears

Amid the abudnance of summer produce, it is easy to overlook corn. While it’s most oft en boiled or grilled and eaten off the cob, corn’s sweet, mild flavor plays well with spicy peppers, salty meats, and a host of herbs.Steaming bowls of corn soup may reign in the cooler days of autumn, but in the summer, chilled corn soup, topped with a tart, crunchy cucumber and tomato relish, can brighten a brunch or aft ernoon party. When cutting the kernels from your cobs, don’t throw away extra flavor. Aft er the kernels have been cleared, get extra juice (or milk) from the cob: place the cob in a bowl, and run the blunt side of a knife down its length. Th e resulting liquid is packed with flavor and…

access_time2 min.
fast flavor

THE SMOKE. THE SIZZLE. More time under a moonlit sky. We’re not sure what we love most about grilling, but it’s likely a combination of those.Th ere’s no shortage of prefab grill rubs on the market, but we take a special pleasure in getting the exact flavors we want by mixing up our own. Th is Mustard-Ancho Rub—equally at home on a steak or a juicy cut of pork—and Lemon-Basil Rub will help you liven up your grill routine.LEMON-BASIL RUBMAKES ABOUT ½ CUP¼ cup lemon pepper seasoning4 teaspoons dried basil2 teaspoons dried chervil2 teaspoons ground fennel seed1 teaspoon garlic powder1 teaspoon kosher salt½ teaspoon ground black pepper1. In a small bowl, combine all ingredients. Transfer to a sealed container, and store up to 6 months.MUSTARD-ANCHO RUBMAKES ABOUT ½ CUP2 tablespoons…

access_time3 min.
haute dogs

HISTORIC DOWNTOWN LAKE CHARLES, Louisiana, just steps from the city’s lakefront, is home to a bustling epicenter of economic growth. Historic structures, are springing back to life through a handful of restaurants, shops, and cultural centers popping up on every corner.Th e revival’s draw is such that one of the city’s native sons, Mike Krajicek, returned home, aft er a lengthy stint of travel, with an urge to contribute to his hometown’s cultural boom. Soon aft er coming home, he opened a new restaurant based on an old American tradition: hot dogs.It was the sentimental nature of the hot dog that first drew Mike to the idea of opening Botsky’s. “I like the nostalgia of the hot dog,” Mike says. “It reminds me of childhood, ballparks, aft er-school parties, and…

access_time3 min.
the original ramos gin fizz

A BASIC FIZZ is composed of spirits, sugar, carbonated water, and something acidic like lemon juice. Gin fizzes can also include egg whites, whole eggs, cream, and sparkling wine instead of fizzy water.Th e Ramos Gin Fizz always includes egg white and cream. Th is white frothy drink became so popular in the Crescent City that Henry C. Ramos, who served it at the Imperial Cabinet Saloon, employed many bartenders to keep up with the orders. During busy periods, almost three dozen bartenders could be seen shaking and pouring the drinks to satisfy the thirsty customers. Because the drink required a lengthy period of shaking (up to 12 minutes), the bartenders’ showmanship also contributed to the whole experience.Not surprisingly, there is some controversy over the origin of what became known…

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