Innholdsfortegnelse for May/June 2021 i Louisiana Cookin'

RAISED IN SOUTH LOUISIANA, I have always had an appreciation for New Orleans’ unique culture and traditions, but what I love most about this magazine is that it has opened my eyes to all the people, places, and foods across the state that make Louisiana an incredible place to live and eat. No matter what part of the state you find yourself in, there is so much to be celebrated. That’s why we are proud to present our third annual LA 31 Food & Travel Awards, featuring Louisiana’s best dishes, destinations, experiences, products, and recipes. This year’s winners range from incredibly crispy and juicy fried chicken at McHardy’s Chicken & Fixin’ in New Orleans to the famous Crawfish Bread from Panaroma Foods in Marksville. Spring and summer are a great…

AS CREOLE TOMATO SEASON reaches its peak, we start dreaming up new ways to make the most of the beloved summertime crop. Creole tomatoes are grown in south Louisiana, usually in Plaquemines and St. Bernard Parishes. The rich alluvial soil in these areas contributes to a unique terroir that gives Creole tomatoes a sweet flavor. This summer, try baking them in a cheesy tomato pie, tossing them with lump crabmeat in a refreshing pasta dish, or blending them with other fresh vegetables for a refreshing gazpacho. CREOLE TOMATO PIE MAKES 1 (9-INCH) PIE This gorgeous tomato pie is filled with an irresistible mixture of goat cheese and mozzarella. 1 cup all-purpose flour¼ cup self-rising cornmeal mix2¼ teaspoons kosher salt, divided¼ teaspoon plus ⅛ teaspoon ground black pepper, divided½ cup cold…

Chow Yum Phat 2363 Hollydale Ave. • Baton Rouge 225.726.7335 • chowyumphat.com ABOUT FIVE YEARS AGO, Chef Vu Le left the popular Baton Rouge sushi restaurant Tsunami to show the Capital City his love for big, punchy Asian flavors at Chow Yum Phat. The native New Orleanian’s setup at the White Star Market drew large crowds, and his Wild Chow Wings quickly became a sensation. Meanwhile, Jordan Ramirez, a Tsunami alum from Sulphur, was hosting pop-up ramen dinners around Baton Rouge. The two teamed up at the White Star space, and the rest is history. By the end of 2019, Vu and Jordan found a permanent home for Chow Yum Phat on Hollydale Avenue near the Perkins Road overpass. Their flavors span the Asian continent (and, to some extent, the…

CHEESECAKE IS A FAVORITE dessert of ours any time of year, but when paired with sweet spring blueberries, it’s pure heaven. In this recipe, blueberries are transformed into a spectacular sauce that gets swirled throughout creamy cheesecake batter and poured into a buttery graham cracker crust. Served with a drizzle of leftover Blueberry Sauce, this decadent dessert is sure to impress your family and friends. BLUEBERRY SWIRL CHEESECAKE MAKES 1 (9-INCH) CAKE Fresh blueberries are made into a sweet sauce that gets swirled throughout this creamy cheesecake. 2 cups graham cracker crumbs¼ cup unsalted butter, melted1½ cups plus 3 tablespoons sugar, divided½ teaspoon kosher salt, divided3 (8-ounce) packages cream cheese, cubed and softened3 tablespoons all-purpose flour2 teaspoons vanilla extract4 large eggs, room temperature¾ cup sour cream, room temperature¼ cup heavy…

COLUMNS NEW ORLEANS The Columns Hotel has long been a favorite spot to sip cocktails while overlooking St. Charles Avenue. Now known as Columns, the historic mansion has been carefully renovated and features an expansive garden, second floor event and dining space, guest lounge, and roof deck and bar. Chef Michael Stoltzfus of Coquette leads the bar and restaurant, where diners can enjoy Southern cuisine with dishes like Broadbent Country Ham with pimiento cheese and puffed shrimp chips. thecolumns.com TUJAGUE’S RESTAURANT NEW ORLEANS New Orleans’ second-oldest restaurant has relocated to 429 Decatur St., just four blocks from its former home. The new location is three stories and features seven dining rooms (one dedicated to the Krewe of Iris), a balcony, and a courtyard. The owners brought as much as they…

“JAMBALAYA, crawfish pie, filé gumbo, ’cause tonight I’m gonna see my ma cher amio …” Hank Williams Sr. energized country music fans with his song “Jambalaya (on the Bayou).” Nearly 70 years later, this legendary song of Louisiana still ranks with Doralice Fontane’s “Give Me Louisiana” and Jimmie Davis and Charles Mitchell’s “You Are My Sunshine.” Beyond the lyrics, what makes jambalaya a much-desired dish not only for locals but also for visitors? Like Louisiana’s culture and cuisine, jambalaya has a complex genealogy. Many peoples have contributed to Louisiana’s cuisine, with the primary regions being Native America, Spain, France, Africa, Germany, England, and Italy. Over a period of approximately 200 years—from the arrival of Iberville and Bienville in 1699 until the last Sicilians disembarked in New Orleans around 1910—settlers of…

CAN’T-MISS BITES 1 CRAWFISH TOWN USA BOILED CRAWFISH Henderson With a name like Crawfish Town USA, it’s no wonder this restaurant has some of the best boiled crawfish around. It opened in 1986 just off I-10 in Henderson, home of the first commercial crawfish pond in Louisiana. Current owner Johnny Hebert, who was one of the restaurant’s first crawfish boilers as a teenager, says CT USA soaks its crawfish so they’re juicier and tastier. In addition to crawfish, the restaurant has a full menu and an attached market. crawfishtownusa.com 2 PONCHATOULA STRAWBERRIES Ponchatoula This small town grows some of the juiciest, sweetest strawberries you’ll ever taste. Ponchatoula is known as the “Strawberry Capital of the World,” and in non-pandemic times, it holds the Ponchatoula Strawberry Festival each spring. Ponchatoula strawberries…

WHEN IT COMES TO quick weeknight dinners, it doesn’t get much easier than a hearty salad packed with protein and vegetables. This salad features blackened tuna alongside fresh greens, cucumber, bell pepper, and radishes. It is finished off with a flavorful dressing made with Creole mustard, vinegar, cane syrup, jalapeño, garlic, and ginger. The tuna steaks cook up in just four minutes, and you can prep the dressing and veggies in advance and toss everything together when you’re ready to eat. BLACKENED TUNA SALAD MAKES 4 SERVINGS Blackened tuna and crunchy veggies get drizzled with a sweet and spicy vinaigrette in this salad. 2 tablespoons unsalted butter1 tablespoon Creole seasoning*4 (4- to 6-ounce) tuna steaks¼ cup white wine vinegar1 tablespoon Creole mustard2 tablespoons chopped jalapeño1 tablespoon chopped garlic1 tablespoon cane…

SOUTH LOUISIANANS have enjoyed the unique taste and texture of Evangeline Maid bread for more than 100 years. Though a few things have changed over the past century, the brand holds a special place in the hearts of people from south Louisiana. “I have people who leave our area quite often … and they call up—usually I get a phone call a week sometimes—and they say, ‘Where’s the closest spot for Evangeline Maid?’” says Farley Painter, general manager of Flowers Baking Company of Lafayette, a subsidiary of Flowers Foods, which acquired the business in 1976. Evangeline Maid can be found throughout the Acadiana region, from Lake Charles to Thibodaux and Bunkie down to Morgan City. Joseph Huval opened the iconic Acadiana bakery in 1919 in Youngsville with a $50 bonus…

ZUCCHINI-PECAN SAUTÉ MAKES 4 TO 6 SERVINGS (photo on page 58) Chopped pecans and corn kernels add a bit of crunch to this sautéed zucchini. 1 tablespoon olive oil2 medium zucchini, halved lengthwise and sliced crosswise ¼ inch thick1 large shallot, thinly sliced1 (12-ounce) bag frozen gold and white corn kernel blend, thawed½ cup chopped pecans2 tablespoons cold unsalted butter1½ tablespoons minced garlic1½ teaspoons kosher salt½ teaspoon chili powder½ teaspoon ground black pepper¼ cup chopped fresh basil 1. In a large skillet, heat oil over medium-high heat. Add zucchini and shallot; cook, stirring frequently, until crisp-tender, about 4 minutes. Stir in corn, pecans, cold butter, garlic, salt, chili powder, and pepper; cook until butter is melted and vegetables are tender, about 2 minutes. Sprinkle with basil. CUCUMBER, TOMATO, AND HERB…