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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. TOMATOES For 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 GRAPES Known 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_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_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 RUB MAKES ABOUT ½ CUP ¼ cup lemon pepper seasoning 4 teaspoons dried basil 2 teaspoons dried chervil 2 teaspoons ground fennel seed 1 teaspoon garlic powder 1 teaspoon kosher salt ½ teaspoon ground black pepper 1. In a small bowl, combine all ingredients. Transfer to a sealed container, and store up to 6 months. MUSTARD-ANCHO RUB MAKES ABOUT ½ CUP 2 tablespoons…

access_time2 min.
smoke on the water

THE BEST PARTIES in the world have one thing in common: dip. Whether it’s a tailgate party, Mardi Gras bash, or crawfish boil, you’ll find some tantalizing food items just begging to be dipped in a bowl of something equally satisfying. Louisianians have access to the world’s best seafood, so it’s no wonder they love dipping it into rémoulade, tartar, and cocktail sauces. But it doesn’t stop there. Not only is seafood perfect for dipping, it can also make a great dip in itself. Shrimp, crab, and crawfish are oft en used as the main ingredients in a savory spread. Indeed, there are lots of ways to incorporate seafood into a dip of its own, and one of my favorites uses fresh fish. A smoked tuna dip adds a little zest to…

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