Innholdsfortegnelse for March/April 2021 i Louisiana Cookin'

LAST SEPTEMBER, I had the pleasure of serving as a judge for the Louisiana Seafood Cook-Off, which aired virtually on Facebook. Ten chefs from across Louisiana competed in LASCO@Home, as it was called, for the title of King or Queen of Louisiana Seafood. The virtual format gave the competitors and the Louisiana Seafood Promotion & Marketing Board a chance to inspire viewers to make dishes at home with fresh Louisiana seafood. Additionally, the cookoff inspires people to support Louisiana’s seafood industry, which plays such a crucial part in our cuisine. Find out more about the 2020 event on page 17. This issue is an homage to Louisiana seafood and the star of springtime in the Bayou State: crawfish. Within these pages, you’ll find more than a dozen new and classic…

ASPARAGUS IS AVAILABLE throughout the year, but spring is when the flavor of this delicious vegetable truly shines. In Louisiana, asparagus is harvested from mid-March until early May, and the tender, crisp stalks are plentiful at local farmers’ markets and grocery stores. Fresh asparagus brings a bright flavor to any recipe, no matter how you cook it. The versatile vegetable can be enjoyed any number of ways, but we’ve come up with a few dishes we think you’ll love, including a creamy risotto, a hearty panzanella salad, and roasted spears over whipped goat cheese. SHRIMP AND ASPARAGUS RISOTTO MAKES 4 TO 6 SERVINGS A drizzle of tarragon-infused oil brightens up this Shrimp and Asparagus Risotto. 6 cups water1 pound large fresh asparagus, trimmed1 tablespoon plus 1 teaspoon kosher salt, divided¼…

CRAWFISH POT PIE MAKES 4 SERVINGS These hearty pot pies are filled with crawfish tails and a delicious potato mixture. ½ (17.3-ounce) package puff pastry, thawed (1 sheet)¼ cup unsalted butter4 medium red potatoes (about 1 pound), cut into ½-inch cubes1 red bell pepper, chopped1 cup chopped celery1 cup chopped yellow onion2 tablespoons minced garlic2 tablespoons all-purpose flour1 pound cooked crawfish tails, drained1 (14.5-ounce) can fire-roasted diced tomatoes1½ cups chicken broth1 tablespoon Cajun seasoning2 tablespoons unsalted butter, melted1 teaspoon paprika 1. Position oven rack in center of oven. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. 2. On a lightly floured surface, roll puff pastry to ¼-inch thickness. Cut into 4 (5-inch) squares. Place on prepared pan. Refrigerate until ready to use. 3. In a large…

SLOW COOKER CANE SYRUP-GLAZED CHICKEN MAKES 6 TO 8 SERVINGS Cane syrup adds Bayou State flavor to the sticky-sweet hoisin-garlic sauce. ½ cup cane syrup*¼ cup soy sauce¼ cup fresh orange juice2 tablespoons hoisin sauce1 tablespoon ginger paste1 tablespoon grated garlic1 tablespoon roasted peanut oil1 teaspoon kosher salt12 boneless skinless chicken thighs¼ cup water2 tablespoons cornstarchWide lo mein noodles, to serveGarnish: assorted sesame seeds, sliced green onion 1. In a medium bowl, whisk together cane syrup, soy sauce, orange juice, hoisin sauce, ginger paste, garlic, oil, and salt. 2. In a 7-quart slow cooker, place chicken. Pour cane syrup mixture over chicken, tossing to coat. Cover and cook on high for 3 hours. 3. Remove lid, and using 2 forks, shred chicken. 4. In a small bowl, whisk together ¼…

A FRITTATA is one of our favorite brunch dishes to make at home. This egg-based dish is similar to a quiche, but without the crust. Frittatas are endlessly adaptable and can be filled with your choice of vegetables, proteins, cheeses, and other mix-ins. This spring, we’ll be keeping this frittata in rotation for weekend brunches. It also makes a super easy lunch or dinner since it can be thrown together quickly and uses staple ingredients that you probably have on hand. ANDOUILLE AND GREEN ONION FRITTATA MAKES 8 SERVINGS The mild flavor of green onions, smokiness of andouille sausage, and tanginess of goat cheese work together beautifully in this frittata recipe. 2 tablespoons olive oil1 pound andouille sausage*, cut crosswise ¼ inch thick1½ cups sliced green onion (white and green…

GOV’T TACO BATON ROUGE Jay Ducote opened the first brick-and-mortar location of his government-themed taco shop on Election Day this past November. At its new home on Government Street, the menu features tacos such as Clucks & Balances (smoked chicken thigh, pimiento mac and cheese, Nashville hot chicken skins, and white barbecue sauce) and the Magna Carrot (cane-glazed carrots, black bean purée, goat cheese, chimichurri, and pepitas). The bar menu features margaritas, palomas, cocktails, wine, and beer. govttaco.com LILAH’S BROADMOOR BUNNERY SHREVEPORT Sopan “T.K.” and Lisa Tike of Lilah’s Bakery opened a cinnamon bun bar and bakery in December. The new bakery will operate year-round as a cinnamon bun bar and a pickup location for Lilah’s king cakes. In addition to Lilah’s original cinnamon buns, Lilah’s Broadmoor Bunnery serves specialty…

I AM OFTEN ASKED about the differences among Louisiana’s top three crawfish dishes—crawfish stew, crawfish étouffée, and crawfish bisque. While all are delicious, the differences among them are the roux, vegetable seasonings, and stock. Originally, crawfish stew was made with pork fat (lard), which is heated to the smoke point (about 375°). That’s when an equal amount of flour is added. When the roux smokes again, diced onions are added, immediately dropping the roux temperature to prevent burning. The dark brown roux of the Cajuns has been achieved. As the onions cook, a sweetness is released, which flavors the roux. Seasonally, green onions or shallots might be substituted. Crawfish tail meat, including the fat, is added, along with water, and cooked until a stew-like consistency is achieved. As the stew…

CRAWFISH PISTOLETTES MAKES 16 SERVINGS These fried pockets of dough are stuffed with an irresistible crawfish and cheese filling. ¼ cup unsalted butter1 cup chopped yellow onion½ cup chopped celery½ cup chopped green bell pepper2 tablespoons minced garlic1 teaspoon Cajun seasoning½ teaspoon kosher salt¼ teaspoon ground black pepper¾ pound cooked crawfish tails, drained1 tablespoon all-purpose flour1 cup shredded sharp Cheddar cheese¼ cup chopped green onion1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets)1 large egg, beaten1 teaspoon waterPeanut oil, for frying 1. In a large skillet, melt butter over medium heat. Add yellow onion, celery, bell pepper, garlic, Cajun seasoning, salt, and black pepper; cook until softened and fragrant, 3 to 5 minutes. Stir in crawfish and flour until smooth and combined, about 2 minutes. Remove from heat, and stir…

TAKE A LOOK in any refrigerator or pantry in south Louisiana, and you’re bound to find a bottle of Creole mustard, usually Zatarain’s. The coarse stone-ground mustard is made with brown mustard seeds and has a rich, spicy flavor that pairs well with many Louisiana recipes. Creole mustard is typically the base for New Orleans-style rémoulade sauce, and it is often drizzled on a po’ boy or served as a dipping sauce alongside fried boudin balls. Here, we whipped up a classic rémoulade sauce to serve with shrimp fritters and roasted a whole head of cauliflower with a coating of the pungent condiment for a unique flavor. CREOLE MUSTARD-ROASTED CAULIFLOWER MAKES 2 SERVINGS Brushed with a Creole mustard sauce before baking, this whole roasted cauliflower is a showstopping appetizer. 1…

THERE’S A LOT TO LOVE about Louisiana Gulf shrimp. Their delicious flavor works well in all sorts of dishes, from heavy gumbos and jambalayas to lighter fare like soups and salads. Additionally, shrimp are low in calories and fat yet rich in protein and nutrients like vitamin B12 and phosphorus, making them a nutritious add-in to this flavorful salad. With seared shrimp and a variety of vegetable mix-ins, it feels light but is still filling as an entrée. A simple vinaigrette made with freshly squeezed lemon juice adds a bright, acidic flavor while mint leaves give this salad a fragrant burst of coolness. SHRIMP SALAD WITH LEMON VINAIGRETTE MAKES 4 TO 6 SERVINGS This green salad is packed with lightly seasoned shrimp and plenty of veggies, including baby artichoke hearts…

CHEF MELISSA ARAUJO may not have realized that she’d be opening a modern Honduran eatery in the Bywater when she started cooking in New Orleans, but she feels it was her destiny. After an extended internship in Italy, Melissa honed her skills at notable Crescent City restaurants—including Mondo, Restaurant R’evolution, and Doris Metropolitan—and even opened a successful catering company but felt something missing. Out of a yearning to return to the kitchen and reconnect with her childhood summers in Honduras, Melissa opened Alma as a pop-up at the former Roux Carre culinary hub in Central City New Orleans. People responded to her soulful and authentic interpretations of Honduran classics, like baliadas (a street taco often filled with egg, refried beans, crema, queso, and avocado), but the timing wasn’t right to…

STRAWBERRY VERMOUTH MANHATTAN MAKES 1 SERVING In this take on the classic Manhattan, we steeped strawberries in sweet vermouth for a delightful spring flavor. 2 ounces rye whiskey or dark rum1 ounce Strawberry Sweet Vermouth(recipe follows)Garnish: vermouth-soaked strawberry (from Strawberry Sweet Vermouth), strawberry slice 1. Fill a glass with ice cubes. Add rye or rum and Strawberry Sweet Vermouth. Stir vigorously, and strain into a cold glass over ice. Garnish with a vermouth soaked strawberry and a strawberry slice, if desired. STRAWBERRY SWEET VERMOUTH MAKES 1 CUP 1 cup sweet vermouth1¼ cups quartered fresh strawberries 1. In a 2-cup Mason jar, place vermouth and strawberries. Cover and let stand at room temperature for 8 hours or up to overnight. Refrigerate for up to 1 month. STRAWBERRY-BALSAMIC FLATBREAD MAKES 1 FLATBREAD Topped…

WE JUST CAN’T GET ENOUGH of Louisiana strawberries when they’re in peak season, typically from mid-March to early May. Whether eaten out of hand or incorporated into a variety of desserts or savory recipes, there’s no shortage of ways to enjoy this juicy fruit. This spring, we’ll be using them in this easy recipe for crumble bars. We puréed strawberries and cooked them down into a jammy sauce that gets swirled throughout the creamy lemon filling. The crust and topping are conveniently made from the same buttery oat mixture, making cleanup a breeze. A sweet Strawberry Glaze is the perfect finishing touch and heightens the strawberry flavor in the bars. STRAWBERRY LEMON CRUMBLE BARS MAKES 12 In these crumble bars, sweet lemon filling is swirled with homemade Strawberry Sauce for…

“LOUISIANA’S HISTORY WITH HUNTING AND FISHING, WITH BOUCHERIES AND SMOKEHOUSES ALL TELLS A STORY ABOUT LIFE OUTSIDE, AND THAT INCLUDED THE COOKING.”—JAY DUCOTE CHEF, RESTAURATEUR, BLOGGER, RADIO HOST, AND TELEVISION PERSONALITY are all titles that can be used to describe Jay Ducote. Now, he is adding another to his résumé: cookbook author. This past September, Jay released his first cookbook, Jay Ducote’s Louisiana Outdoor Cooking (LSU Press, 2020), in which he features more than 150 recipes tailored to cooking in the backyard, at a tailgate, or any other occasion that calls for cooking outside. In addition to being a recipe book, this cookbook tells his life story and how he came to love outdoor cooking. “I think Louisiana food lends itself to the outdoors because that’s how our forefathers had…