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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' November - December 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.
making time

AS THE HOLIDAYS arrive, I try to take a moment for myself to reflect on the year that’s passed, the meals shared with family and friends, and the time spent with loved ones. It can be difficult, though. With amazing events like Celebration in the Oaks in New Orleans, the Festival of the Bonfires in Lutcher, and the twinkling masterpiece that is the Holiday Trail of Lights in north Louisiana, I often feel pulled every which way. This year, I will be making a concerted effort to cook more family meals at home, and the recipes included in this November/ December issue will make that a joy. There are a few recipes, like the English Milk Punch (page 63), Chef Frank Brigtsen’s Rabbit and Andouille Gumbo (page 42), and the Caramel Pecan Doberge…

access_time4 min.
winter wonderland

IT’S HOLIDAY SEASON! Woo-hoo! It may sound cliché, but this is my favorite time of the year, and mostly because of all the great food everywhere. Think: rum balls, eggnog, bûche de Noël. Nobody celebrates the holidays like we do in Louisiana, where it is just one more delightful excuse to cook—and eat! I am reminded of my first Christmas in Louisiana, about 30 years ago. Shortly after I arrived in New Orleans in mid-December, some new friends took me to the annual Christmas Eve Bonfires. We were somewhere in St. James Parish when some locals invited us to a barn-like structure near the levee to enjoy jambalaya and gumbo—and some sort of cocktail concoction they served us in Mason jars. It was quite a night for a guy who had…

access_time2 min.
chef chat

In New Orleans, nobody does holiday cooking quite like the Commander’s Palace family of restaurants. We caught up with Chef Juan Carlos Gonzalez of the chic SoBou restaurant in the French Quarter to find out what he has planned: How would you describe the concept at SoBou? The concept is inspired by Louisiana street food. We started with a bunch of small plates and then it took a little twist. So now you can come in and share some family-style plates, and we now have full entrées, as well. We also have a full cocktail program and an indoor beer garden that features tables with built-in beer taps. And that’s not all that makes it distinctive in the French Quarter… Oh no, I mean the décor is stunning. It’s the first thing you see.…

access_time1 min.
this & that

NOW, THAT SHOULD KEEP YOU BUSY AND WELL FED UNTIL NEXT TIME. REMEMBER: BUY LOCAL, EAT OUT OFTEN, AND CLEAN YOUR PLATE. Some time ago we gave you a heads up about the newly refurbished Pontchartrain Hotel in New Orleans. It has reopened with a flourish, with Chef Chris Lusk at the helm of the food and beverage offerings. Those in the know have been waiting to find out if the famed Caribbean Room would be offering the famous Mile High Pie, and the answer is a resounding YES. Locals who remember the famous Trout Veronique (with hollandaise and grapes) will be happy to see it on the new menu as well. If you crave an old-school quiet dining experience, with well-informed servers, nattily turned out, this is your best destination.…

access_time1 min.
deviled eggs

Ingredients: 6 eggs, boiled, peeled & rinsed 2 slices bacon, cooked crispy & diced ¼ cup mayonnaise 1½ tsps. sweet pickle relish 1 tsp. Dijon mustard ¼ tsp. Slap Ya Mama Pepper Sauce Paprika, pinch for each egg Slap Ya Mama Hot Blend Seasoning, to taste Directions: With a knife, carefully half each egg, remove yolk to a large bowl and set egg whites aside. In the large bowl, combine yolks, mayonnaise, relish, mustard and Slap Ya Mama Pepper Sauce. With a fork mash yolks and mix well until ingredients are smooth. Spoon fill each egg halve with yolk mixture, top with a pinch of paprika, a few sprinkles of Slap Ya Mama Hot Blend Seasoning and finish with a little bacon on the top of each. Serve and enjoy!…

access_time3 min.
oh deer

GROWING UP IN a deer hunting family, I most certainly ate my fair share of venison. My father always used to have deer sausage ready for the grill at our camps. On special occasions, or when he just felt like a nice meal, hed break out a tenderloin or backstrap and cut them into steaks, often frying the medallions. If all the meat on a deer tasted like the tenderloin and backstrap—the most tender cuts—then it wouldn’t be diffi cult to figure out what to do with the whole animal. The default butchering technique for venison is to take those “money” cuts out and then grind the rest, blending it with some fatty pork or beef to make burgers, sausage, or spaghetti sauce. While I’m a fan of a good smoked venison…