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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' September - October 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


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AFTER A GREAT meal out at a restaurant, do you ever ask the chef for the recipe? You should! While some old-school chefs might hold their secrets close to their chests, many will part with a salad dressing or particularly decadent dessert when asked nicely. In this issue, our 15th annual Chefs to Watch issue, we were able to get literally dozens of chef recipes (and restaurant-inspired recipes like our lightened version of Oysters Bienville on page 19). Many of these dishes have multiple components, and some of them could even take a few days to prepare. Whatever you do, don’t get overwhelmed when you see a recipe like Chef to Watch Ashley Roussel’s Fig Preserve Glazed Quail (page 41). It has four component recipes, but they can be made ahead, like…

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chefs on the front burner

YOU LOVE TO COOK? It so happens that you love to dine in restaurants, too, according to the National Restaurant Association. The association estimates that $8.7 billion will be spent this year in Louisiana’s more than 8,300 restaurants. Best of all, Louisiana restaurants employ more than 204,300 of our citizens—about 11 percent of the state’s jobs. Those are some delicious numbers. So it comes as no surprise that Louisiana chefs and restaurateurs are being honored all over the place lately, most notably at the prestigious James Beard Foundation Awards. Alon Shaya nabbed the award for Best New Restaurant—in the entire country. The award has everything to do with Shaya, the chef’s Uptown New Orleans Israeli-themed restaurant. If you ever get to Shaya—and I insist that you do—please try the Jerusalem Mixed…

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a little lagniappe

Here are a couple of conversation starters that will make you a star at your next dinner party. Dust off those reading glasses because two new books are calling your name. Hot Sauce Nation: America’s Burning Obsession (Chicago Review Press, 2016) pays tribute to the subculture that is obsessed with hot sauce. Author Denver Nicks has written an entire tome dedicated to the product that hurts so good. From author Rein Fertel comes The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog, (Touchstone, 2016) a book obviously about barbecue, but also a look into Southern history and culture, and how Southern food came to be so iconic. There’s a fading art in cooking a whole hog, and Rein goes right to the source, the pitmasters, to document…

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chef chat

NOW, THAT SHOULD KEEP YOU BUSY AND WELL FED UNTIL NEXT TIME. REMEMBER: BUY LOCAL, EAT OUT OFTEN, AND CLEAN YOUR PLATE. In New Orleans, one of the most talked about restaurants that opened last year is Compère Lapin, the brainchild of Chef Nina Compton. You may know Compton from her compelling stint on Bravo TV’s Top Chef. Compton’s New Orleans restaurant, in the heart of the Warehouse District, features dishes that have been described as exotic, spicy, tropical—and why not? The chef grew up in the Caribbean and she’s cooking in New Orleans. We chatted with her recently to find out the juicy details of Compère Lapin: For first time customers, how would you describe Compère Lapin’s menu? Because of my background living in the Caribbean, people think it would be typically Caribbean…

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camp cookin’

DUCK HAS LONG been one of my favorite proteins. Who could argue with a bird that is acceptable to eat medium rare? The breasts eat like the finest steak, and duck legs can be braised down in their own fat, just like pork in the confit style. They are truly incredible culinary birds. Duck hunting can seem a little more adventurous than passing long hours in a deer stand. In a duck blind you can be a little more social, chatting with friends and family, until somebody sees or hears ducks in the distance. Then, the expert duck hunter gets on the call, mimicking duck noises to lure them in. Everybody stays still and quiet, watching over the pond with a sharp eye for any sign of approaching waterfowl. When they…

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better bienville

WHEN IT COMES to decadent ways to highlight Louisiana oysters, New Orleans chefs have created a multitude. Oysters Bienville originated in the French Quarter and has been so popular that many fine dining destinations, from Antoine’s and Arnaud’s to Restaurant Revolution and Brigtsen’s, have their own versions. Here, we dropped the bacon and cream to lighten the recipe up a bit, while keeping the flavors that have made the dish such a timeless classic. OYSTERS BIENVILLE MAKES 12 Rock salt 12 fresh oysters on the half shell 1/3 cup panko (Japanese bread crumbs) 2 tablespoons freshly grated Parmesan cheese 3 tablespoons olive oil ¼ cup minced white onion 1 clove garlic, minced ¼ cup finely chopped white mushrooms ¼ cup finely chopped fresh shrimp 2 tablespoons white wine ½ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon all-purpose flour 3 tablespoons chicken broth 3 tablespoons 2%…