Innholdsfortegnelse for January/February 2022 i Louisiana Cookin'

WHEN I WAS IN ELEMENTARY SCHOOL, we had king cake parties every Friday during Carnival season. Back then, McKenzie’s was my king cake of choice, and I looked forward to Fridays when I got to enjoy a slice of the sweet Mardi Gras treat. The moist brioche dough was simply topped with purple, green, and gold sugars—no icing. McKenzie’s went out of business many years ago, but luckily for me and anyone else craving a taste of this blast from the past, the king cake can still be found at Tastee Donuts locations in the New Orleans area. Nowadays, I look forward to trying a few new king cakes each Carnival season, and I still stick to that Friday tradition. In this issue, we’ve rounded up a few of the…

Tchefuncte’s 407 St. Tammany St. • Madisonville 985.323.4800 tchefunctes.com THE SMALL TOWN of Madisonville on Louisiana’s beautiful Northshore got not one but two exciting restaurants when Tchefuncte’s opened during the summer of 2020. Executive Chef Michael Gottlieb was brought onto the project as a consultant, but as time progressed and a friendship with the property’s owners deepened, he took the plunge to run Tchefuncte’s—a high-end restaurant—and its casual downstairs sister, the Anchor. Michael’s path to Tchefuncte’s was a winding one that began at his family’s bakery in Savannah, Georgia. After graduating from the prestigious Johnson & Wales University in Providence, Rhode Island, Michael hopped around the country with formative stints at fine-dining heavy hitters, including the Inn at Little Washington in Washington, Virginia. An opportunity at the Ralph Brennan Restaurant…

ORANGE SWEET ROLLS MAKES 12 These zesty sweet rolls are sure to sweeten up any breakfast. 4¼ to 4½ cups all-purpose flour, divided1⅓ cups sugar, divided1 (0.25-ounce) package active dry yeast2 teaspoons kosher salt1¼ cups whole milk1 cup unsalted butter, softened and divided1 large egg, room temperature½ teaspoon almond extract2 tablespoons packed orange zest (about 2 large oranges)Orange Cream Cheese Glaze (recipe follows) 1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups flour, ⅓ cup sugar, yeast, and salt at low speed just until combined. 2. In a medium saucepan, heat milk and ½ cup butter over medium heat until butter is melted and an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture, and beat at medium speed…

IF YOU LOVE CHOCOLATE and spice, shake up your next batch of brownies with the addition of cayenne pepper. It may sound crazy, but adding cayenne to the brownie batter cuts through the richness and actually enhances the chocolate flavor with heat and depth that won’t overwhelm your taste buds. These brownies have a full teaspoon of cayenne in the batter, which is enough spice to make them irresistible and way better than boxed mix. SPICY CHOCOLATE BROWNIES MAKES 9 Cayenne pepper adds a kick to these rich, fudgy brownies. The heat builds slowly with each bite. 8 ounces bittersweet chocolate, chopped¾ cup unsalted butter, cubed1 cup granulated sugar¾ cup firmly packed dark brown sugar1¼ cups all-purpose flour3 tablespoons unsweetened cocoa powder, sifted1 teaspoon cayenne pepper¾ teaspoon kosher salt4 large…

CRAWFISH ARE one of the foods that are most associated with the Bayou State. Between January and June, Louisianians line up to boil, smother, fry, and sauté as many of the little crustaceans as they can. We caught up with 2009 Chef to Watch Brian Landry of Jack Rose in New Orleans’ Garden District to hear about one of his favorite ways to serve Louisiana crawfish. Q How would you describe this dish? It’s kind of like a cross between crawfish bread and the crawfish you’d find in a crawfish boil. So, in a crawfish bread, you get the crawfish and the seafood boil seasoning and melty cheese, but we just decided to do that over spicy crispy potatoes [instead of bread]. I think the interesting thing—the part I like…

COFFEE:30 LAKE CHARLES It’s always coffee time at Coffee:30, a gourmet coffee and beignet shop in Lake Charles that opened in September. At Coffee:30, located near I-210 next to Darrell’s, patrons will find hot coffee, specialty coffee drinks, and New Orleans-style beignets. In addition, Coffee:30 offers breakfast and lunch, including sandwiches, burgers, salads, and more. Highlights include the Infinity Pretzel, a 12x12-inch pretzel served on a hook, and Chicken Lake Charles, fried chicken tenders served over an open-faced buttermilk biscuit with eggs, Cajun hollandaise, and bacon. coffee30co.com THE WILL & THE WAY NEW ORLEANS The latest concept from LeBlanc + Smith opened this past fall in the space that was formerly home to the restaurant group’s gastropub Longway Tavern. Executive Chef Josh Williams’ Southern-inspired small plates pair perfectly with cocktails…

FOR YEARS, friendly debate has been waged between New Orleans and Mobile, Alabama, regarding which city first observed Mardi Gras on the North American continent. Mobile—founded by French settlers in 1702—contends that they first observed the event. Louisianans attest that on Tuesday, March 3, 1699, Pierre Le Moyne d’Iberville and his “krewe” religiously observed the first Mardi Gras in the New World, 12 leagues from the mouth of the Mississippi River. Iberville noted in his journal, “We have given the name Mardi Gras to this point.” New Orleans might claim Mardi Gras, but Mobile Bay is gifted with the fishing phenomenon known as a jubilee, which occurs randomly during summer months between Point Clear and Daphne on the Eastern Shore of Mobile Bay. According to Alabama Cooperative Extension Service, conditions…

MONKEY BREAD MUFFINS MAKES 11 These muffins are easy to make and utterly delicious with Praline Caramel drizzled on top. ½ cup sugar½ cup finely chopped pecans2 teaspoons ground cinnamon½ teaspoon ground nutmeg2 (16.3-ounce) cans refrigerated Southern-style biscuitsPraline Caramel (recipe follows) 1. Preheat oven to 375°. Spray 11 muffin wells with baking spray with flour. 2. In a medium bowl, stir together sugar, pecans, cinnamon, and nutmeg. 3. Separate each can of biscuits into 8 biscuits, and cut each biscuit into 4 pieces. Roll biscuit pieces in sugar mixture, and place 3 pieces in each muffin well. Sprinkle ¼ teaspoon sugar mixture over biscuit pieces in each well; layer with 3 more biscuit pieces. 4. Bake until biscuits are golden brown, 12 to 15 minutes. Drizzle with Praline Caramel. *We…

SHRIMP SCAMPI is one of those dishes that tastes like it spent hours cooking on the stove, but in reality, it takes only a few simple ingredients and less than 20 minutes to prepare. Whether you’re looking for a fast and flavorful weeknight dinner or an elegant dish to serve to guests, this recipe fits the bill. Garlic, white wine, parsley, lemon juice, and butter combine to make a perfectly rich sauce that coats every bite of tender shrimp. SHRIMP SCAMPI OVER HERB RICE MAKES 4 SERVINGS Shrimp scampi is often served over pasta or with bread for dipping, but in this recipe, we’re shaking things up and serving it over hot rice. 1 tablespoon extra-virgin olive oil1 pound colossal fresh shrimp, peeled and deveined (tails left on)1 teaspoon chopped shallot½…

WHEN CARNIVAL SEASON and strawberry season overlap, it is a beautiful thing. Given how much locality is represented in this cocktail, as well as its refreshing nature and lightness, it is a unique and great fit for Carnival season. This recipe incorporates fresh Ponchatoula strawberries, locally produced vodka, a touch of citrus, and sparkling rosé for a light, drinkable cocktail you can enjoy during parades and throughout strawberry season. When I came up with the Ponchatoula Spritz, I was looking for a sparkling rosé that was not overly sweet like the boxed wine from the ’80s. I started at the Southern Hotel five years ago as beverage director, and in talking with my liquor and wine reps, I noticed that customers were drinking a ton of rosé in New Orleans…

FOR BUSY WEEKNIGHTS, one-skillet recipes are our go-to when we need to get dinner on the table quickly. If you’re looking to make dinnertime a little easier and healthier, look no further than a fuss-free meal like this Shrimp, Kale, and Potato Skillet. With fresh shrimp, curly kale, and Yukon gold potatoes, this dish is loaded with nutrients, including plenty of vitamin C, vitamin K, and omega-3 fatty acids. With this easy one-skillet dinner, you’ll have a hearty yet nutritious meal ready to serve in no time, and you’ll have only one pan to clean up afterward. Your whole family will love this recipe, and you’ll love how easy it is to prepare! SHRIMP, KALE, AND POTATO SKILLET MAKES 4 SERVINGS This hearty dish comes together quickly and easily for…

OYSTERS ON THE HALF SHELL WITH POMEGRANATE GRANITA MAKES 12 Freshly shucked oysters are pretty perfect on their own, but topping them with a sweet, tart granita takes them to a whole new level. ¾ cup pomegranate juice¼ cup simple syrup1 tablespoon fresh lime juice1 tablespoon tequila12 fresh oysters on half shellLime wedges, to serveGarnish: pomegranate arils 1. In a small bowl, combine pomegranate juice, simple syrup, lime juice, and tequila. Pour into a small baking dish, just big enough to hold mixture in a shallow layer. Cover and freeze until totally frozen and ice crystals are a consistent size, scraping every hour with a fork to break up ice crystals. Spoon onto oysters. Serve with lime wedges, and garnish with pomegranate arils, if desired. OYSTERS ROCKEFELLER SPINACH DIP MAKES…

MADE FROM dried and ground leaves of the sassafras tree, filé powder has long been a part of Louisiana’s cuisine. It is believed that filé was first made by the Choctaw Indians of Louisiana, who called it kombo. The Choctaw not only used the powder to thicken soups and stews but also as a medicinal herb to treat various ailments. The use of filé as a thickener was later adopted by the Acadians, and it is now a common ingredient in gumbo. The word “filé” comes from the French verb filer, which means “to spin threads,” a nod to the stringy texture filé can have if it is cooked for too long. Filé is usually added to gumbo just before serving. While filé is most commonly used in gumbo, its…