food

Louisiana Eats!
5:36 pm
Wed July 27, 2011

Reel Big Catch

This year's Tarpon Rodeo is set to take place the final weekend of July.

Marinated Shrimp and Corn (Serves 6)

From Marcelle Bienvenu's No Baloney On My Boat

3/4 cup olive oil
1/2 cup red wine vinegar
3 tablespoons Creole mustard
2 tablespoons chopped chives or green onions
2 tablespoons chopped fresh parsley
2 pounds large shrimp, cooked in seasoned water then peeled and deveined
2 cups of fresh corn kernels
Salt and freshly ground black pepper, to taste

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Louisiana Eats!
4:14 pm
Wed July 20, 2011

Knocking 'em Back

Basic Bitters Recipe

Ingredients:
1 cup grain alcohol
1/4 cup of any single or blend of dried herbs, fruit, fruit peels or flowers

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Louisiana Eats!
2:21 pm
Wed July 13, 2011

Bastille Day Celebration

SAVORY PAIN PERDU (Serves 4)

8 SLICES OF FRENCH BREAD,
SLICED 1 1/2 INCH THICK
1 1/2 CUPS OF MILK
6 EGGS
1 TABLESPOON HOT SAUCE (OR TO TASTE)
8 OZ. HERBED SOFT CHEESE (GOAT, FARMER'S OR SEASONED CREAM CHEESE COMBINED WITH FRESH HERBS OF CHOICE)
4 TBS BUTTER

Cut a pocket, from the side, into the center of each piece of French bread. Divide the cheese into 1/8ths and insert one piece into each slice of bread.

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Louisiana Eats!
6:33 pm
Wed July 6, 2011

Overlooked Figures of the Past

Food writer John T. Edge

Stuffed Shrimp (Serves 6)

Stuffing:
3 Tablespoons butter
2 green onions, thinly sliced
1 celery rib, finely chopped
3 Tablespoons onion, finely chopped
1 Tablespoon parsley, finely chopped
1/2 loaf French bread
1 lb. fresh claw crabmeat
4 cups plain, dry bread crumbs
2 eggs
Salt and pepper to taste

Shrimp:
3 pounds fresh shrimp (about 36)
Salt and pepper
2 cups flour
1 egg
1 cup milk
Oil for frying

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Louisiana Eats!
5:30 pm
Wed June 29, 2011

Top Chef Masters Wrap Up

Chef Mary Sue Milliken

Asian Cole Slaw (Serves 6-8)

1 small cabbage
4 Tablespoons sesame oil
1/2 cup rice wine vinegar
1/2 teaspoon chili oil
1 tablespoon sugar
1/4 teaspoon salt

Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar, chili oil, and then toss with the cabbage. Toss a second time after sprinkling on sugar and salt. Adjust seasonings to taste, then chill until serving.

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Louisiana Eats!
4:56 pm
Wed June 22, 2011

Lucky Peaches

Chef David Chang, owner of the Momofuku network of restaurants in NYC.

Marcy's Peach Chutney
Yields approximately 2 quarts

2 quarts finely chopped, peeled, pitted peaches (about 20 medium)
3/4 cup raisins
1/2 cup chopped onion (about 1 medium)
2 cups brown sugar
1/8 cup mustard seed
2 1/2 cups cider vinegar, 5% acidity
1 tablespoon ground ginger
1 teaspoon salt

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Louisiana Eats!
5:12 pm
Wed June 15, 2011

Greenberg, Vaucresson, and Birtel

Author Paul Greenberg

Creole Meuniere Sauce

Yields approximately 1/2 cup, enough to sauce 6 fish fillet

1/2 cup veal stock
2 tablespoons Worcestershire sauce
1 lemon
1/3 pound butter, unsalted, cold, and cut in 1/2 inch cubes
1/2 teaspoon fresh ground black pepper
Salt to taste

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Louisiana Eats!
6:52 pm
Wed June 8, 2011

Shrimp & Starters

At Ancora Pizzera & Salumeria, Jeff Talbot uses a starter: a stable culture of bacteria and yeast present in a mixture of flour and water.

Peach and Blueberry Crumble

Serves 6

Topping:
1/3 cup pecans, almonds or walnuts, coarsely chopped
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons unsalted butter
1/3 cup old-fashioned rolled oats

Filling:
2 cups peeled and sliced peaches
1 cup blueberries
1 tablespoon flour
1 1/2 tablespoons sugar
1/8 teaspoon cinnamon

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Louisiana Eats!
11:36 am
Wed June 1, 2011

The Rethinkers, Oysters, and Baumer Preserves

The ReThinkers are taking strides to improve New Orleans' lunchroom.

Zucchini Bread

3 eggs
1/2 cup oil
1/4 cup plain yogurt
1 1/2 cups sugar
1 teaspoon vanilla
2 cups grated unpeeled raw zucchini
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves

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Louisiana Eats!
7:05 pm
Wed May 25, 2011

A World Without Fish & Georges' Olive Oil

Kurlansky's latest book aimed at children.

How To Dry Shrimp

1/2 lb. small sized unpeeled shrimp, head on
1/2 teaspoon salt

Pat shrimp dry and toss with salt. Arrange the shrimp in a single
layer on a paper plate. Cover with a sheet of paper towel and
microwave on high for 3 minutes intervals until shrimp are dried.

Eat as a snack or grind into a powder to use as an intense shrimp
flavoring agent.

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