Innholdsfortegnelse for May - June 2016 i Louisiana Cookin'

I’M SURE YOU’LL AGREE with me on this: There are a lot of places where you can go and be a silent observer. You can visit a museum or quietly watch the countryside while driving. Louisiana, though, doesn’t do passive. Whether you’re trying a Cajun étouffée for the first time or wandering the history-soaked streets of New Orleans’ French Quarter, you’re not just in Louisiana, you’re part of it. And it stays with you. For this year’s travel issue, we visited three cities throughout the Bayou State and were really excited about what we saw and the kinds of experiences folks could have while they were staying. Of the three—Baton Rouge, Lafayette, and Shreveport—I must say Shreveport really captured my imagination, and I look forward to returning soon. From the…

NOW, THAT SHOULD KEEP YOU BUSY AND WELL FED UNTIL NEXT TIME. REMEMBER: BUY LOCAL, EAT OUT OFTEN, AND CLEAN YOUR PLATE. I caught up with Dustie Latiolais, the chef at Crawfish Town, USA, another destination restaurant near Lafayette. We chatted about our mutual crawfish obsession: Why are Louisianians are so crazy for crawfish? Just tradition or something more? I mean crawfish are all about big events. It’s something cheap you can get your hands on, a lot of fun, a lot of beer. It’s sociable food. People come from far and wide for your crawfish. Why is Crawfish Town USA such a big draw? Well, for one thing our process is different. We don’t sprinkle seasonings. We soak the crawfish in seasoned water, and you don’t end up with…

NEW ORLEANS’ WAREHOUSE District, a lively boundary between the city’s Uptown and Downtown areas, is known for its central location, luxury apartments, and modern dining options. Sac-a-lait restaurant, headed by 2014 Louisiana Cookin’ Chef to Watch Cody Carroll and his wife, Samantha Carroll, fits right in with the area’s contemporary, playful vibe by reinterpreting an old cuisine and bringing it to life in fresh and unexpected ways. On the menu at Sac-a-lait, you’ll find classic Cajun dishes like you’ve never tasted them before. Turtle Boudin, Duck Chaudin, and the frog leg and alligator-speckled River Gumbo are just a few of Sac-a-lait’s surprises. What’s more, even the more familiar dishes on the menu have a twist. The Whole Stuffed Flounder is packed with Oysters Rockefeller Stuffing, and Red Bean Biscuits accompany…

Great food, strongly-rooted musical traditions, and a rich history of cultural diversity are some of the many things that make Louisiana an amazing place to live and visit. Those elements are present in cities large and small around the Bayou State, but few places have such an interesting confluence of them as Shreveport does. Founded in 1836 at the juncture of the Texas Trail and the newly-navigable Red River, Shreveport became a cultural hub of the Ark-La-Tex region. Since it has always been a crossroads, Shreveport’s cuisine has developed in a way that is at once unique and quite similar to Louisiana as a whole. Diners will find elements of South Louisiana fare alongside stellar Southern soul food, barbecue of all sorts, and a healthy dose of Tex-Mex. An easy…

THE MAYHAW’S FINK’S CURSE: A RUM AND ANGOSTURA SOUR MADE WITH HOUSE-MADE ALMOND SYRUP TOPPED WITH ITALIAN WINE. AFTER SITTING VACANT for years following Hurricane Katrina, the historic St. Roch Market on St. Claude Avenue re-opened in 2015 as a food-hall style collective of 13 entrepreneurs with a central mission to create opportunity, both internally and in their surrounding community. An iconic centerpiece of St. Claude Avenue, the St. Roch Market was a focal point for the turn-of-the-century neighborhood that carried its name. After originally opening in 1875, the market was part of the collection of public markets that peppered New Orleans’ neighborhoods at the time. Back then, St. Roch vendors sold a variety of groceries, including fresh produce, seafood, and dairy. In the 20th century, the historic venue evolved…

“OVERALL, BOUDIN NEEDS A GOOD BALANCE OF MEAT TO RICE."—MANNY AUGELLO WHEN HE MOVED TO Lafayette, Sicilian-born chef Manny Augello realized the place was very similar to his homeland, where food is a celebration and cooked with passion. A zealous butcher and charcutier, Manny ran the kitchen at Jolie’s Louisiana Bistro, where he was recognized as a 2012 Louisiana Cookin’ Chef to Watch for his playful dishes that incorporated local ingredients and techniques. When he left Jolie’s to start Bread & Circus Provisions with Abi Broussard Falgout, not only was Manny able to let his imagination run wild but also bring to bear his ever-growing passion for locally sourced seasonal products. While his menu is dotted with Acadian staples like cracklins and hog’s head cheese, Manny’s sense of adventure infuses…

“HISTORICALLY, VEGETABLES HAVE BEEN THE UNSUNG HEROES OF THE FOOD WORLD. IN CAN YOU DIG IT? VEGETABLES ARE ELEVATED TO CULINARY MASTERPIECES WORTHY OF CENTER-OF-THE-PLATE PRESTIGE.”—CHEF JOHN FOLSE ACROSS LOUISIANA’S FERTILE fields and prairies, Bayou State gardeners have long harvested an astounding variety of fruits and vegetables. Our “gumbo pot” of cuisines and cultures has contributed to the vast library of preparations for the commercial and heirloom varietals that make up some of Louisiana’s most treasured dishes. In Can You Dig It?: Louisianas Authoritative Collection of Vegetable Cookery (Chef John Folse & Company Publishing, 2015), Chef John Folse celebrates the Bayou State’s deep agricultural roots with more than 600 vegetable-related recipes for appetizers, soups, salads, sides, entrées, breads, desserts, and even drinks. Leek Gratin, Gumbo des Herbes, and Mirliton Stuffed…

NEW ORLEANS WINE AND FOOD EXPERIENCE May 26-29 THE NEW ORLEANS Wine and Food Experience is happening once again this Memorial Day weekend. The four-day, non-profit festival has long been a staple for food and wine lovers across the South. This year, the organization is expanding its Experience program with exciting and informative outings that focus on the food and wine culture of New Orleans and Louisiana as a whole. In addition to the ever-popular Grand Tasting, Royal Street Stroll, and all of NOWFE’s usual offerings, attendees will have a chance to experience the grain-to-loaf process at Bellegarde bakery, a showcase of Creole Sicilian street food with Chef Michael Gulotta, a chef/musician mash up, and much more. Wine enthusiasts can take part in the French Quarter cellar tour, where a…

ON WARM SUMMER days in New Orleans, an ice-cold rum cocktail is hard to beat. Named after Prohibition’s infamous rumrunner, newly remodeled Palace Café’s Black Duck Bar features more than 120 rums as well as an extensive tequila collection. This riff on the classic Moscow Mule pairs New Orleans Rum’s Gingeroo with mint sprigs and a hint of toasty cane syrup to create a smooth summertime sipper. NOLA BUCK MAKES 1 SERVING 1½ ounces white rum*½ ounce fresh lime juice½ ounce cane syrup1½ ounces Gingeroo (see note)Lemon-lime sodaGarnish: mint sprig 1. Fill a copper mug with crushed ice. Set aside. 2. Fill a cocktail shaker with ice; add rum, lime juice, and cane syrup. Cover and shake until cold. Strain into copper mug. Add Gingeroo, and top with lemon-lime soda.…

1 pound Conecuh Original SmokedSausage, sliced 1/2-inch thick1 pound sirloin steak, cubed1 pound large fresh shrimp, peeledand deveined1 (8-ounce) package buttonmushrooms, halved1 (8-ounce) package miniature sweetpeppers, halved1 cup grape tomatoes1 large red onion, cut into 2-inch pieces11/2 tablespoons Conecuh Steak andHamburger Seasoning2 tablespoons Worcestershire sauce2 tablespoons olive oil 1. In a large bowl, stir together all ingredients; refrigerate at least 30 minutes. Soak wooden skewers in water 30 minutes; thread ingredients on skewers as desired. 2. Preheat grill to medium-high heat (350° to 400°). Grill kabobs until sausage is cooked through, about 3 minutes per side. Yield: 10 to 12 servings FROM BACKYARD COOKOUTS TO TAILGATE PARTIES, IS A SOUTHERN FAVORITE AND MAINSTAY.…

It’s springtime in Louisiana and what better way to celebrate Mother’s Day than with a special meal handcrafted from the season’s bountiful offerings? We’ve compiled a menu that captures the flavors of spring with green garden vegetables and plump blueberries. The savory Chicken Stuffed with Artichokes, Spinach, and Goat Cheese will make this menu a new favorite. Don’t miss the crown jewel of our Mother’s Day Brunch: The Queen Cake. In it, an irresistible lemon cream surrounds delicate layers of white cake. The result is a showstopping sweet that’s fit for royalty. CHERRY TOMATO BRUSCHETTA MAKES 8 TO 10 SERVINGS 3 pints cherry tomatoes1 shallot, thinly sliced3 cloves garlic, minced3 tablespoons olive oil½ teaspoon salt½ teaspoon ground black pepperGarlic-Pepper Crostini (recipe follows)Garnish: chopped fresh basil,balsamic vinegar 1. Preheat oven to…

CRAWFISH TAILS ARE a treasure in Louisiana. There are countless ways to enjoy the versatile crustacean, but this homey and comforting Crawfish Dirty Rice from Tammy Abellard is one of our favorites. This classic dish starts with the Holy Trinity of celery, bell pepper, and onion, and builds flavor from there. If you’re hosting out-of-town guests this summer, this dish makes a fantastic introduction to Louisiana cooking. Try it stuffed inside your favorite poultry or as a savory side to any entrée. You’ll be glad you did. CRAWFISH DIRTY RICE MAKES 4 SERVINGS 2 tablespoons butter½ cup diced green bell pepper½ cup diced celery1 cup diced sweet yellow onion1 pound cooked crawfish tail meat2 cloves garlic, minced1 teaspoon salt½ teaspoon cayenne pepper¼ teaspoon paprika2 cups long-grain rice, cooked accordingto package…

Leah Chase, legendary chef and owner of Dooky Chase Restaurant in New Orleans, has been awarded the 2016 Lifetime Achievement from the prestigious James Beard Foundation. Chase, 93, was a key figure in the 1960s Civil Rights Movement and has been known as the Queen of Creole Cuisine in New Orleans for decades. Congratulations, Ms. Leah. Another legendary figure, Chef Paul Prudhomme, who passed away last year, is memorialized at the Southern Food and Beverage Museum in New Orleans with a display of his cookbook collection of over 600 titles. Prudhomme’s family recently donated the collection. If you have not been to the new Central City museum, it’s high time you paid a visit. Also in Central City, check out the Dryades Public Market, a distinctive fresh food venue. Local…

THERE WAS A TIME WHEN only native peoples of America were able to enjoy chiles (capsicum). Then after Columbus carried specimen plants back to Europe, mistakenly calling the fruits “peppers” the fruit traveled around the world and influenced many cuisines. These tasty beauties can be eaten raw, but are also well suited for drying, smoking, pickling, and fermenting. They range from sweet to fiery hot. Capsaicin, the substance that makes chiles hot, stimulates the release of endorphins in the brain. The release of endorphins creates a feeling of well-being that many of us experience after eating a meal that is made spicy by chiles. Louisiana-style hot sauces contain chiles, salt, and vinegar. Although they may be made from different pepper varieties, Louisiana hot sauces can be distinguished by flavor as…

In the heart of Acadiana, between the eastern Louisiana wetlands and the sprawling prairie to its west, lies Lafayette. The focal point of Cajun culture and nicknamed the “hub” of surrounding communities, Lafayette offers endless entertainment options for lovers of history, music, cuisine, and culture. Lafayette is part of a larger area known as Acadiana (or L’Acadiane, as the Cajuns say), a region made up of 22 parishes where a majority of the original Acadian exiles made their home. With them came a wealth of vibrant historical traditions that live on today. Visitors to Lafayette can enjoy high quality restaurants, world-class entertainment, and a cultural experience unlike any other. Nearby towns and attractions offer quick and enjoyable day trips for the restless, and there’s an abundance of fun for visitors…

Through the swamps and over rolling hills, about an hour east of New Orleans, is Baton Rouge, Louisiana’s state capital and home of the Louisiana State University Tigers. A natural crossroad for Louisianians, Baton Rouge is a miniature melting pot for the state’s culinary traditions. Drawing from both Cajun and Creole culinary cultures, Baton Rouge has everything from country classics like boiled crawfish to more sophisticated seafood preparations like Oysters Bienville. Baton Rouge’s energetic atmosphere means there’s plenty to experience, whether you’re seeking fine dining or down-home casual cooking. Though youthful by nature, Baton Rouge has a rich history that begs to be explored. Colonized by the French, Spanish, and the English, the city’s multiculturalism is reflected in the architecture. From stately plantation mansions to downtown’s many historic buildings, there’s…

We never forget how blessed Louisiana is to be located on the fertile shores of the Gulf of Mexico. The seafood bounty of crab, shrimp, oysters, crawfish, finfish and more has influenced the course of Cajun and Creole culture in numerous ways. From the fishermen and seafarers who catch and collect the seafood to the chefs and home cooks who use it to nourish their families and friends, the importance of the Bayou State’s catch is difficult to overstate. While each variety is a culinary delight, shrimp holds a special place in the pantheon of Louisiana seafood. The sweet, tender crustacean is at its best fried on New Orleans po’ boys, smothered in Cajun étouffées, stuffed in the Shreveport fashion, and simmered in a bisque (to name only a few…

FOR GENERATIONS, Shrimp Creole has been a staple of not just New Orleans but south Louisiana as a whole. As the bounty of local shrimp fills neighborhood markets and vine-ripe tomatoes abound, Cajun and Creole cooks alike turn to this heartwarming and simple dish of spicy tomato sauce and delicate shrimp. For the best flavor and texture, make sure to use Louisiana shrimp. Whether from the inland waters or out in the Gulf of Mexico, shrimp are the stars of this dish and will help elevate it to the next level. SHRIMP CREOLE MAKES 4 SERVINGS 2 tablespoons extra-virgin olive oil1 cup diced sweet yellow onion¾ cup diced green bell pepper¾ cup diced celery1½ teaspoons kosher salt, divided3 tablespoons tomato paste1½ tablespoons minced garlic¾ cup dry white wine1 (28-ounce) can…

MAY April 26-May 8 Contraband Days Lake Charles 337.436.5508 contrabanddays.com 6-8 Breaux Bridge Crawfish Festival Breaux Bridge 337.332.6655 bbcrawfest.com 11-14 Frog Festival Rayne raynefrogfestival.com 12-15 Cochon de Lait Festival Mansura cochondelaitfestival.com 20-22 Mid-City Bayou Boogaloo New Orleans thebayouboogaloo.com 6-29 New Orleans Wine & Food Experience New Orleans nowfe.com 27-29 Jambalaya Festival Gonzales 225.647.2937 jambalayafestival.org JUNE June 1-30 Eat Local Challenge New Orleans 504.296-9960 nolalocavores.org 11 Un Celebration de Cajun-Leur Culture Eunice 337.457.2565 eunicechamber.com 11-12 French Market’s Creole Tomato Festival New Orleans frenchmarket.org 18 Black Heritage and Juneteenth Festival and Celebration Sabine Parish toledobendlakecountry.com/festivals 24-25 Louisiana Peach Fest Ruston 318.255.2031 louisianapeachfestival.org 24-25 Le Festival de la Viande Boucanee—Smoked Meat Festival Ville Platte 337.363.1416 lasmokedmeatfestival.com 24-25 St. Tammany Crab Festival Slidell sttammanycrabfestival.com…