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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' October 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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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6 Issues

IN THIS ISSUE

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celebrating food seasons

With pincers reared, a small blue crab skittered along the edge of the Westwego seafood market. Thankfully, it was the most menacing thing I’d see all day. “Are you going to let that one get away?” I asked one of the fishmongers. “He won’t get far, honey. What else you want?” she asked. Considering the 5 pounds of head-on white shrimp, whole red snapper, and tub of lump crabmeat I’d already reserved, I figured that would be enough to get me through a few days. Walking by each of the market’s stalls in the oppressive late-summer heat, I saw dozens of bins and ice chests filled with Louisiana’s bounty: whole fish (some cleaned, some not), fillets, shrimp, crab, and a few oysters. It’s not a producer-only market, but even the folks who don’t do…

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new creole potato salad

Instead of reserving her homemade rémoulade for local seafood, Lake Charles reader Katie Shirkey Leithead began adding it to her potato salad. “Now that cool weather is upon us, I like to serve this potato salad with gumbo.” Katie, originally from New Orleans, typically serves the dish slightly warm but insists the Old Bay seasoning is what makes it stand out. To thank her for this recipe, we’re sending her a copy of Broussard’s Restaurant and Courtyard Cookbook by Ann Benoit and the Preuss family. Send your favorite home recipes to daniel@louisianacookin.com, and if we print yours, you’ll receive a fabulous prize. Creole Rémoulade Potato Salad MAKES 8 SERVINGS Courtesy of Katie Shirkey Leithead, Lake Charles 6 small new potatoes, scrubbed and quartered 2 quarts water 2 cups chicken stock 1 cup mayonnaise ¼ cup Creole mustard…

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readers’ letters

Dear Louisiana Cookin,’ I received a copy of your August/September issue from a friend visiting from Louisiana and loved it! I made the Summer Squash Frittata (page 11) for dinner this evening with fried green tomatoes—delicious! Can’t wait for more. —Stephanie Bolen Hammonds, Charleston, West Virginia Dear Louisiana Cookin’ Reading Marcelle Bienvenu’s story about muscadine grapes in your last issue reminded me of my childhood in Georgia. Now that I’ve moved to the West Coast, I don’t have access to fresh wonderful muscadines. What should I do? — Julianne Badgett, via online Dear Julianne, We’re often in the same position when we forget to freeze extra muscadines. There are a number of muscadine jelly producers throughout the South who do a great job of capturing the grape’s flavor. Recently we tried a few from Ole Homestead from…

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weeknight comfort

While Cajun and Creole dishes typically steal the spotlight in Louisiana cuisine, we can always rely on Italian American influences for fast, flavor-packed meals. For casual evenings at home, Chef Buff Thompson, who has cooked for 22 years at The Bluffs Country Club in St. Francisville, whips together this fresh chicken dish. Tomato Basil Chicken MAKES 2 SERVINGS Courtesy of Chef Buff Thompson, The Bluffs Country Club, St. Francisville 2 tablespoons olive oil 2 (6-ounce) chicken breasts ¼ teaspoon kosher salt ¼ teaspoon ground black pepper 2 cups chopped tomato ½ cup fresh chopped basil ¼ cup butter 1 teaspoon minced garlic 8 ounces hot cooked fettuccini Garnish: grated Parmesan cheese, basil leaves In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet, and cook about 4 minutes per side or until done.…

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growing up in the woods

On the banks of the Red River, just before its waters merge with the Mighty Mississippi and magically turn into the Atchafalaya, my family escaped from city life to the woodfired stoves and fuel-burning lanterns of hunting season. Life became primitive. We hunted wild game and gathered logs to split into firewood for cooking and warmth. And I, despite being a toddler for much of it, felt like a man. Although my family moved away from Louisiana during the summer before I began second grade, I hold fond memories of the Avoyelles Parish camp that my grandfather built with his sons. My dad brought us back as oft en as he could, at least before deer season kicked off in south Texas. The first weekend of October brought on the opening hunts…

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tailgate touchdown

During football season in Louisiana, every weekend is an opportunity to entertain and socialize as folks gather to celebrate around food, fun, and football. And whether you’re tailgating at the game or in the comfort of your own home, you’re going to want party food. Whip up these easy recipes for a winning combination, and get ready to cheer on your favorite team. Ham and Cheese Sliders with Poppy Seed Sauce MAKES 2 DOZEN 24 miniature rolls 1/3 cup Dijon mustard 1/2 pound thinly sliced lean ham, cut into small pieces 2 cups shredded Jarlsberg or light Swiss cheese 1/4 cup butter, melted 2 tablespoons finely chopped onion 1 tablespoon poppy seeds Louisiana-style hot sauce, to taste Preheat oven to 350°. Line a large baking sheet with foil. Split rolls in half, and place bottom halves on baking sheet. Spread each bottom…

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