Innholdsfortegnelse for July/August 2024 i Louisiana Cookin'

Les Bons Temps When I first moved to Louisiana in 2011, every day was a new and exciting journey. New Orleans, of course, was the initial draw, but as I explored the state for Louisiana Cookin’, I quickly understood how much more there was to the story. My first trip to Lafayette was full of boudin, cracklin’s, boiled crawfish, and all sorts of Cajun revelry. We spent one evening at Randol’s, a classic Cajun dance hall/restaurant. Complete with red checkered tablecloths and an ample (yet still packed) dance floor, Randol’s seemed a place from a different time. I was saddened to hear in 2021 that, after it had been open for 50 years, the family had decided to shutter the establishment. Imagine my surprise (and everyone else’s) when it reopened…

“The trusty Hobo Hilton still makes the necessary appearance on an episode or two, but so do camps in places like Lacour, Shreveport, Marksville, and others.”—JEAN-PAUL BOURGEOIS FIVE YEARS AGO, I began filming a show called Duck Camp Dinners. At the time, I didn’t know what it would lead me to; I only knew that I wanted it to be and showcase these three things: 1. An authentic look into the Louisiana duck camp through the food we cook and the people we share it with. 2. A love letter to Louisiana, using as much of its natural beauty and talents to tell this authentic story—Louisiana music to sound like Louisiana, Louisiana ingredients to taste like Louisiana, Louisiana small businesses to show the heart of Louisiana. 3. To absolutely not…

Frozen Citrus Sorbet MAKES 4 SERVINGS 1 cup thinly sliced tangerine, clementine, or satsuma peel2 cups sugar1 cup water4 cups frozen tangerine, clementine, or satsuma segmentsChopped roasted salted pistachios, to serve 1. In a medium saucepan, place citrus peel and cold water to cover. Bring to a boil over medium heat; drain. Repeat procedure 3 more times. 2. In another medium saucepan, bring sugar and 1 cup water to a boil over medium-high heat, stirring until sugar dissolves. Add citrus peel, and cook until translucent, about 20 minutes. 3. Remove peel, reserving syrup; arrange citrus peel in an even layer on a wire rack, and let stand for 4 hours or up to overnight. Store in an airtight container until ready to use or for up to 1 week. 4.…

Let your creativity run wild with this shaved ice dessert. Whether you’re leaning toward tropical and fruity or citrusy and boozy, it’ll be the talk of your summer soirée. Lemon-Basil Granita MAKES ABOUT 5 SERVINGS 1 cup sugar1 cup water¼ teaspoon kosher salt10 to 15 fresh basil leaves1 cup fresh lemon juice½ cup cold waterGarnish: lemon slices, fresh basil 1. In a small heavy-bottomed saucepan, combine sugar, 1 cup water, and salt. Cook over low heat, stirring constantly, until sugar dissolves. Remove from heat, and immediately add basil leaves. Cover and let stand for 30 minutes. Discard basil. 2. In a freezer-safe medium shallow dish, stir together basil simple syrup, lemon juice, and ½ cup cold water until well combined. Cover and freeze until edges of mixture begin to set,…

Wild South NEW ORLEANS wildsouthrestaurant.com Based in New Orleans’ Lower Garden District, this south Louisiana tasting experience reimagines food traditions while exploring foodways we know and love from this region. Chef Michael Stoltzfus bases the menu on the region’s seasons and the bounty of its waters. Offering a five-course tasting menu nightly as well as an à la carte menu at the bar, Wild South is an experience you don’t want to miss. With dishes such as Gulf Shrimp, Grilled Cobia, and Lion’s Mane Mushroom, there’s plenty of deliciousness to be found no matter how you choose to dine. Valencia COVINGTON thevalenciarestaurant.com In historic downtown Covington, Valencia is making waves while evoking the spirits and flavors of New Orleans and Valencia, Spain, in an eclectic combination of dishes that are…

Grilled Crawfish Burgers with Lemon Sauce MAKES 6 ½ cup mayonnaise1 tablespoon lemon zest1 tablespoon fresh lemon juice1 tablespoon water¼ teaspoon kosher salt1 (12-ounce) package cooked crawfish tails, drained and chopped1 cup crushed buttery round crackers¼ cup sliced green onion1 large egg1 tablespoon heavy whipping cream1 teaspoon seafood boil seasoning6 (1-inch-thick) slices French breadSliced tomato, shredded lettuce, potato chips, and hot sauce, to serve 1. In a small bowl, combine mayonnaise, lemon zest and juice, 1 tablespoon water, and salt. 2. In a large bowl, stir together crawfish, crushed crackers, green onion, egg, cream, and seafood boil seasoning until well combined. Let stand for 10 minutes. Divide mixture into 6 portions (about ½ cup each), and flatten into patties. Lightly spray patties with cooking spray. 3. Heat a cast-iron grill…

“When vendors come to markets, they always have the benefit of building a customer base and community week to week. Farmers’ markets can be just a step along their way to larger operations, but even that is seen as success to us.”—ANGELINA HARRISON, MARKET Umbrella Executive Director Teeming with the freshest locally grown goods you can get your hands on, farmers’ markets all the way from New Orleans to Shreveport allow you to meet the hardworking growers of your favorite fruits and vegetables, learn more about what you’re buying and its journey from farm to you, and, of course, snag a sack full of your favorite produce ready to devour. The Bayou State’s hot and humid summer climate makes it a haven for many types of produce—think juicy peaches, watermelons, and…

A Cajun-inspired pico de gallo is the perfect accompaniment to juicy, seasoned steak. Serve with an array of your favorite fresh toppings for the ultimate midweek meal that comes together in a flash. Grilled Flank Steak Tacos with Cajun Pico de Gallo MAKES 4 TO 6 SERVINGS ¼ cup olive oil1 tablespoon chili powder1 tablespoon Cajun seasoning1 tablespoon lime zest1 teaspoon cumin seeds1½ to 2 pounds flank steak12 corn tortillas, warmedCajun Pico de Gallo (recipe follows)Guacamole, queso fresco, and lime wedges, to serveGarnish: fresh cilantro 1. In a large resealable plastic bag, combine oil, chili powder, Cajun seasoning, lime zest, and cumin seeds. Add steak, and seal bag, pushing out all air. Refrigerate for at least 30 minutes or up to overnight. 2. Heat a grill pan over medium-high heat.…

Delicious food and Chef Nini Nguyen’s hometown of New Orleans are synonymous. Nini has witnessed this firsthand as people flock from every corner of the world to revel in the Creole and Cajun flavors that are so deeply engrained in the Crescent City. But there’s another side to the city’s beloved food scene that she wants to share in her new cookbook—a side she came to know during her early childhood. Some of Nini’s fondest childhood memories are the days spent visiting the Asian markets in New Orleans East with her grandmother and seeing their community’s influence on display. “This was way before farmers’ markets were cool,” Nini says. “But these markets are probably exactly like you’d think. I remember walking around in awe, seeing fish on piles of ice…

Coffee Panna Cotta MAKES 8 ½ cup water, room temperature2 (0.25-ounce) envelopes unflavored gelatin2 cups whole milk1 cup heavy whipping cream1 cup sugar, divided3 teaspoons instant espresso, divided½ cup strong brewed coffee1½ teaspoons rum 1. In a small bowl, place ½ cup water; sprinkle gelatin on top, and stir. Let stand for 15 minutes, stirring occasionally until dissolved. 2. In a medium saucepan, heat milk, cream, ¾ cup sugar, and 2½ teaspoons instant espresso over medium heat, whisking constantly, just until bubbles form around sides of pan. (Do not boil.) Remove from heat, and let cool for 30 minutes. 3. Add gelatin mixture to milk mixture, and heat over low heat, whisking constantly, until well combined and gelatin mixture completely dissolves. Pour milk mixture into a large liquid-measuring cup, and…

When the weather gets sweltering in Louisiana, no ordinary ice cream will do. Summertime is the perfect season to indulge in these iconic, icy treats that originated in New Orleans. These syrupy-sweet confections are in a class of their own, and we unabashedly dig in every chance we get. (Even when it’s chilly, we can’t resist!) So you won’t miss out on one bit of delicious fun, we created a list of the top eight places to satisfy your snoball cravings across the state. First up is Debbie’s Snowballs in West Monroe, a go-to for this summertime staple. Sweet treats galore can be found with numerous flavors to choose from to get in your fix. Speaking of sweet perfection, SnoMan Snoballs in Baton Rouge is also a must-try. With multiple…

John Landry, a native of New Iberia, was no stranger to the world of shrimp and seafood. Growing up near the water, he spent his childhood immersed in the rich culture of Louisiana’s fishing industry. After pursuing a degree in agricultural business at Louisiana State University, he embarked on a professional career in construction and real estate development. However, his heart remained tethered to his south Louisiana roots and a desire to contribute to the state’s agricultural legacy. It was amidst headlines of the Bayou State’s shrimp industry in crisis that John found his second calling. Louisiana shrimp, known for its premium quality and benefit to ecological sustainability, was struggling to compete in a market flooded with cheap imports. As he delved into the statistics—revealing that 90% of shrimp consumed…

RECIPE INDEX APPETIZERS AND BEVERAGES Boudin-Stuffed French Bread 43 Cajun Deviled Eggs 66 Frozen Louisiana Limeade 64 Grilled Oysters with Swamp Butter 47 The Perennial Cooler 93 Stuffed Roasted Sweet Peppers 66 DESSERTS Bananas Foster Icebox Cake 59 Blackberry Cream Puffs 57 Bourbon-Pecan No-Bake Cheesecake 60 Crispy Coconut Ice Cream Bars 59 Coffee Panna Cotta 56 Frozen Citrus Sorbet 41 Lemon-Basil Granita 80 Orange-Bourbon Granita 80 Peach-Buttermilk Cake with Swiss Meringue Buttercream 43 Pineapple-Mint Granita 80 Watermelon-Lime Granita 80 MAINS Blackened Catfish Sandwiches 22 Creole Caesar Salad with Grilled Red Snapper 50 Grilled Crawfish Burgers with Lemon Sauce 47 Grilled Flank Steak Tacos with Cajun Pico de Gallo 81 Grilled Shrimp and Tomato Salad 50 Grilled Shrimp Kabobs with Summer Veggies 52 Grilled Whole Snapper with Spicy Tomato Relish 52…