Louisiana Eats

On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

Louisiana Eats: Fishes With The Reel Masters March 3, 2017

On this week’s show, we’re looking at the role fishing plays in the lives of some of the greatest chefs in the South. 

 

We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport.

 

 Credit:  Lisa BuserCredit:  Lisa Buser

 

Next, we send you a postcard from Susan’s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currence, and Kelly English.

 

Finally, we meet Peter Kaminsky, who authored the foreword to Susan’s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter's interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism. 

 

We’ve gone fishing on this week’s Louisiana Eats! For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

 

 

 

 

PICKLED SHRIMP

serves 10

 

 


This recipe requires high-quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the  water

I know. It’s better to find the best shrimp than to worry about whether they’ve been frozen or not. Unless the shrimp come straight from the net to your kitchen, sometimes the highest quality options are frozen. This is where a trusty fishmonger makes all the  difference.

 

You can mix up your vegetables with the shrimp, using whatever’s fresh and local. I love to add cauliflower, carrots, daikon, beans, onions, militon, and/or okra. 

 

 

FOR  THE BR INE:

        CUPS R ICE  W INE V INEGAR

        ZEST A ND JUICE OF 1  LEMON

        ZEST A ND JUICE OF 1 OR A NGE

        ½  CUP SUGAR

        GA R LIC  CLOV ES, THINLYSLICED

        1   TA BLESPOON  COR IA NDERSEEDS

        1   TA BLESPOON  MUSTA R DSEEDS

        1    TA BLESPOON   PEPPERCORNS

        TA BLESPOON R ED CHILI FLA KES

        BAY LEAVES

        PINCH  OF  KOSHER SALT

 

COMBINE all the ingredients in large saucepan. Add 2 1/2 cups water and bring to a boil. Remove from the heat and allow to cool  slightly.


 

FOR  THE SHR IMP:

        1 2 BA BY CA RROTS

        1 2  BA BY  BEANS

        1 2   PE A R L   ONIONS,PEELED

        1 2 OK R APODS

        2 POUNDS BOILED W ILD A MER ICA NSHR IMP, PEELED A ND DEVEINED

 

PACK A LL THE the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you’re ready.


 John Besh's Pickled Shrimp

Photograph  ©  Maura McEvoy

Recipe from My Family Table (Andrews McMeel Publishing, 2011) 

 

JOHN BESH  REEL MASTERS

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