This recipe for Louisiana Buffalo Shrimp comes from Chef Brent Applewhite from Refuel Café in New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Courtesy of Chef Todd Pulsinelli, American Sector, New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
We've got a great recipe for you from Louisiana Cookin' Magazine and Chef Brian Landry of Galatoire's, one of New Orleans' oldest and best restaurants. It's a crab and beet salad that incorporates a beet tartare, a white remoulade sauce, and Louisiana jumbo lump crabmeat. Try it and let us know what your tastebuds think!
This month's recipe comes to us from Dr. Julie A. Holmes of Ruston, Louisiana. She's whipped up an amazing dessert of fried cheesecake bites with a warm Louisiana peach coulis that's sure to put a delicious topper on just about any meal.
This month's recipe is from chef/restaurateur Donald Link, owner of Herbsaint and Cochon, two of New Orleans' favorite eateries. His skillet jambalaya calls for andouille, chicken and Louisiana shrimp, though you can always make substitutions if one of these becomes difficult to find.
In Louisiana, fresh oysters are available all year ‘round, though they tend to be even more popular in the winter. This month’s recipe for roasted eggplant and oysters comes from Chef Joe Heacook, the Culinary Department Head at Sowela Technical Community College in Lake Charles.
Every year the winter cold seems to take us by surprise. But this year, you can arm yourself against the deep freeze with this delicious recipe for butternut squash soup from Chef Nealy Crawford-Frentz of Lola Restaurant in Covington, LA.
This month's recipe is the perfect decorative-but-delicious complement to your holiday cocktail party. So are any of the four wines Louisiana Cookin' magazine recommends to go with it... and throw in a dash or two of WWOZ!