Innholdsfortegnelse for May/June 2024 i Louisiana Cookin'

Market Bound These are the bons temps, people. This is the time of year when we get pretty much the best of what Louisiana has to offer. Farmers’ markets brimming with delicious produce? Check. A bevy of festivals to choose from every weekend, each with a killer menu of Bayou State staples? You bet. Brown shrimp in peak season? Yes! I’ll be doing my best cooking and baking with as many local products as I can get my hands on, and with this crop of recipes we’ve come up with, I hope you’ll have what you need to do the same. For better or worse, Louisiana’s cuisines have gotten a reputation for being spicy. Things weren’t always that way, but somewhere along the line, Cajun and Creole cookery got reduced…

“Sweet, sweet memories were made under the carport with my sister and I sitting around an ice chest with my mom and dad. In that ice chest were some of the Gulf’s finest treasures, which find robust habitat along coastal Louisiana.” THE BROWN SHRIMP might not have the sexiest name for a crustacean, especially when you look at other shellfish like spot prawn or ruby red shrimp, but what it lacks in pizzazz, it makes up for in flavor. In my household growing up, shrimp season meant a day’s work as a family so we could “put up” (a term used to preserve and, in this case, to freeze) as many peeled shrimp as possible, allowing us to have access to them for meals throughout the year. Shrimp not only…

The beauty of a parfait lies in its versatility—stack layer upon layer of flavor and texture to create a stunning dessert with a signature look. This version pays homage to the classic café au lait, plus a dollop of Bourbon Whipped Cream and a light and crispy ladyfinger for good measure. It’s sure to be the perfect ending to cap off a summer soirée or casual get-together this season. Café au Lait Parfaits MAKES 6 1 cup brewed dark-roast coffee with chicory1 cup half-and-half½ cup sugar, divided¼ teaspoon kosher salt2 tablespoons unsalted butter2 teaspoons vanilla extract2 large egg yolks3 tablespoons cornstarch1¼ cups crumbled crisp ladyfingersBourbon Whipped Cream (recipe follows)Garnish: ladyfingers 1. In medium saucepan, combine coffee, half-and-half, ¼ cup sugar, and salt, and cook over medium heat, stirring occasionally, until bubbles…

RECIPE INDEX APPETIZERS Crab Salad-Stuffed Tomatoes and Cucumbers 68 Crawfish Jalapeño Poppers 44 Pepper Chowchow 45 Pickled Okra 51 Roasted Pepper Pimiento Cheese 45 BEVERAGES Bayou Bubbler 63 Beer-mosa 63 The Hurricane, Optimized 94 Roasted Red Pepper Bloody Mary 45 Taproom Mule 63 DESSERTS Blackberry Shortcake C obbler 60 Blueberry-Lime Cheesecake Bars 59 Café au Lait Parfaits 77 Fried Cherry Hand Pies 57 Peach Cobbler Pound Cake 59 Strawberry Mascarpone Icebox Cake 60 MAINS Blackened Catfish Po’ Boys 80 Cajun Shrimp and Corn Maque Choux 51 Crawfish White Bean Stew 74 Creole BLT Sandwiches 71 Creole Tomato Shakshuka 74 Grilled Shrimp-and-Sausage Skewers 68 Overstuffed Shrimp Po’ Boys 27 Peach-Glazed Venison Kabobs 32 Seafood Gumbo 25 Smoky Shrimp Creole 71 MISCELLANEOUS Basil Whipped Cream 60 Bourbon Whipped Cream 77 Buttermilk Green…

PRESENTED BY CAMELLIA BRAND Porgy’s Seafood Market NEW ORLEANS porgysseafood.com Located in Mid-City New Orleans, Porgy’s Seafood Market was founded by four members of New Orleans’ restaurant community (Caitlin Carney, 2018 Chef to Watch Marcus Jacobs, and Chefs Dana Honn and Christina do Carmo Honn). One of a kind, the market showcases the diversity and abundance of Gulf Coast seafood with an emphasis on sustainable, wild-caught seafood, but especially bycatch, the often overlooked or discarded seafood that can be equally as delicious when you know what to do with it. The market offers whole fish and fresh-cut fillets alongside shrimp, oysters, crabs, and seasonal delicacies like the much-beloved crawfish. Chef Wataru Saeki helms the restaurant kitchen, making this a one-stop location for thoughtfully sourced meals. Parish Biscuit Co. LAFAYETTE |…

“Hunters not only enjoy the sport but also understand the importance of wildlife conservation, preserving the hunting tradition for the next generation.” Memorial Day weekend is the unofficial start of summer, which translates to “hunting season opens in four months” for my fellow hunters and me. While we bask in the sun on the beaches from Gulf Shores, Alabama, to Destin, Florida, or relax closer to home in Sportsman’s Paradise or on the Cajun Riviera (Holly Beach and Grand Isle), visions of hunting camps, venison sauce piquantes, and a new rack of antlers for the man cave dance in the head of every hunter. In fact, as waves crash against the shore, the first hunt has already been planned. Hunting is so popular in Louisiana that a newborn’s first outfit…

Squash Casserole MAKES 8 TO 10 SERVINGS 2 pounds fresh squash, cut crosswise into ¼-inch-thick slices1 cup chopped yellow onion1 tablespoon kosher salt2 cups shredded sharp Cheddar cheese2 cups shredded smoked Gouda cheese1 sleeve buttery round crackers (about 30 crackers)⅔ cup sour cream⅔ cup mayonnaise¼ cup heavy whipping cream2 large eggs, lightly beaten½ teaspoon Creole seasoning¾ cup coarsely crushed buttery round crackers1 tablespoon unsalted butter, melted 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large Dutch oven, combine squash, onion, 1 tablespoon salt, and cold water to cover. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer until tender, about 5 minutes. Drain. 3. In medium bowl, combine cheeses. 4. Line bottom of prepared pan with crackers.…

EACH YEAR, we wait in eager anticipation for the time when Creole tomatoes start to appear in markets and at roadside stands. The term “Creole tomato” means that the tomato was grown in south Louisiana’s rich alluvial soil, and because they stay on the vine longer, their flavor is better. More specifically, these tomatoes are usually grown downriver from New Orleans, in St. Bernard and Plaquemines Parishes, though tomatoes grown elsewhere in south Louisiana are often labeled “Creole.” Creole tomatoes have become a quintessential summertime treat in the Bayou State, and we simply can’t get enough of them while they’re in season. Creole Tomato and Jalapeño Jam MAKES ABOUT 2½ CUPS 1 tablespoon unsalted butter1½ cups chopped yellow onion¼ cup chopped seeded jalapeño3 pounds Creole tomatoes, cored and cut into chunks½…

Fried seafood often gets the spotlight when it comes to po’ boys, but when you generously season flaky catfish and pair it with a light, fresh slaw, it’s not only going to hit the spot but also steal the show. Pair it with your favorite pint for the ultimate meal. Blackened Catfish Po’ Boys MAKES 4 3 cups thinly sliced Napa cabbage2 cups shredded carrots2 cups julienned cucumber½ cup thinly sliced red onion¼ cup chopped fresh cilantro1 red Anaheim chile pepper, thinly sliced and seeded4 tablespoons olive oil, divided2 tablespoons distilled white vinegar1 tablespoon fish sauce1 teaspoon sugar1 teaspoon kosher salt¼ cup blackening seasoning4 (6-to 8-ounce) catfish fillets¼ cup mayonnaiseFrench bread, sliced lengthwise and toasted 1. In a large bowl, combine cabbage, carrot, cucumber, onion, cilantro, and pepper. 2. In a…

Summer Tomato and Black-Eyed Pea Salad MAKES 4 TO 6 SERVINGS ¼ cup olive oil2 tablespoons cane vinegar1 tablespoon stone-ground mustard1 teaspoon Creole seasoning½ teaspoon kosher salt¼ teaspoon ground black pepper1½ pounds large ripe tomatoes, cut into wedges3 cups cooked black-eyed peas* (about 1½ cups dried peas, cooked according to package directions)1 small yellow onion, sliced¼ cup roughly chopped fresh basil 1. In a large bowl, whisk together oil, vinegar, mustard, Creole seasoning, salt, and pepper until well combined. Add tomatoes, peas, onion, and basil, gently tossing until well combined. *We used Camellia Brand Blackeye Peas.…

MaMou is a modern French brasserie bringing a fresh dose of refined European technique to the Crescent City. The whimsical and sumptuous fare within beckons guests from the streets of the French Quarter thanks to co-owners Chef Tom Branighan and sommelier Molly Wismeier. They opened their doors nearly two years ago and quickly drew attention with their palpable dedication to delivering rich, elegant dishes, cocktails, and wine on a simple, approachable menu. Stepping inside is like stepping into a cherished memory where each dish tells a story of tradition and passion. At the helm of the restaurant’s culinary voyage, Tom has created a lineup of dishes as rich and colorful as the years he spent becoming a chef who would one day run a kitchen all his own. It took…

Fried Cherry Hand Pies MAKES 16 Cherries can be substituted with 3 cups of other fruits like chopped peaches, blueberries, or blackberries. 3 cups fresh or thawed frozen pitted sweet cherries½ cup sugar¼ cup water2 tablespoons cornstarch2 tablespoons fresh lemon juice2 tablespoons unsalted butterVegetable oil, for fryingAll-purpose flour, for dusting2 (14.1-ounce) packages refrigerated piecrusts1 large egg, room temperature and lightly beatenVanilla Glaze (recipe follows) 1. In a medium saucepan, gently stir together cherries, sugar, ¼ cup water, cornstarch, and lemon juiceover medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to low, and cook, stirring frequently, until thickened, about 7 minutes, being careful not to crush cherries. Remove from heat, and stir in butter. Let cool completely. 2. In a large Dutch oven, pour oil to a depth of…

It’s just about time to start cleaning out the freezer, stocking up on dry goods, and checking in with friends and family. To help alleviate some of the stress of preparations, I invite you treat yourself to a hurricane cocktail, a tropical elixir meant to cool the body on the hottest of days—even if there’s no AC. The history of the hurricane cocktail is convoluted, as history often is when there is alcohol involved. What is known is that the cocktail originated just after World War II and is named for the glass it was served in, which was shaped like a hurricane lantern. During the war, American distilleries were refitted for manufacturing goods to aid the war effort, and grain was needed for feeding soldiers. After the war, American…