In time for Mother’s Day, here’s a recipe for that timeless and versatile Southern side, macaroni and cheese. It was passed down to me from my paternal grandmother who made mac-and-cheese frequently and often serve it with fried fish, ham or pork roast. When I taste it today, it’s a tether to memory: I can’t help but think of large family gatherings and plates overloaded with food. My favorite item among the crowd of casseroles and platters on the kitchen counter was always the mac-and-cheese.
You will not regret making this salad. Before you even go to the “trouble,” understand that it is nothing more than 3 simple components: fresh cooked shrimp, chopped veggies and a really nice dressing. C’est tout, OK? Do not glaze over at the list of ingredients, because this is easy and really adaptable. Plus, it’s just damned delicious and I want you to experience it. With me?
Mmm….homemade syrup made from fresh local strawberries — how great does that sound drizzled over ice cream or poured over waffles or pancakes? It’s easy to make, is preservative-free and is a super use of fresh Louisiana strawberries.
Earlier this month, the LSU Houston Alumni Association held an event that speaks volumes about the long arm of Louisiana’s culinary culture. The group met at the Firehouse Saloon to savor 3,100 pounds of boiled crawfish provided by the Boil House at what has become a major fundraiser for LSU. It’s the chapter’s biggest gathering of the year, says President Lisa Bunch, a Slidell native (BS, Psychology) who moved to Houston for work in 1998.
With about 650 members, LSU Houston is one of the most active alumni chapters across the country. As part of my interview series with Louisiana expats, I checked in with Lisa about the Bayou State’s gravitational pull — a theme in my book, Hungry for Louisiana, An Omnivore’s Journey. We talked about what it means when members of Tiger Nation get together to carry out the rituals of home, whether it’s to watch a game or belly up to a pile of crawfish.
Immediately following the 2015 Masters golf tournament, the Los Angeles-based business radio show Marketplace reported how far your dollar goes at August National when it comes to concessions. Turns out, it goes a long way at the elite country club due in part to signature pimento cheese sandwiches that fetch all of $1.50 a pop. This prompted an interesting response from host Kai Ryssdal.
“Pimen-toe cheese sandwiches,” he said slowly, adding under his breath, “whatever they are…”
You could feel the collective cringe of Southerners stung by Ryssdal’s culinary high-hat, and more than that, by what seemed an apparent lack of interest in the beloved regional dish.
I live with four people who love gooey, chocolate-y, creamy desserts, dense cookies and brownies and oversized bowls of ice cream. No shortage of SweetTooths in this house. But I admit to preferring the palate cleanser, something cool, light and nuanced that rounds out a meal without making me lose consciousness. And as the weather has started to warm up, I’m thinking sorbet is the thing.