Gather in My Kitchen

March 2021

Festival was canceled, but we’re hoping this year we can support our oyster farmers, shuckers and Gulf Coast community through the festival. The Oak Street Po-Boy Festival went “To Go” to enable usual festival goers to pre-order their favorite Po Boy from their favorite festival vendor’s restaurant, pick it up, take it to go, and enjoy. Finally, our beloved National Fried Chicken Festival was also a casualty of the pandemic. This family friendly festival is a New Orleans favorite and is held at Woldenberg Park which is on the Mississippi River at the foot of Canal Street only steps away from the French Quarter. We miss all our festivals and cannot wait for them to return. What is your favorite Louisiana festival?

We sure do miss our Louisiana food festivals! Due to the Covid19 pandemic they have all been cancelled or postponed for a future Covid-free date. Louisiana has at least 400 annual festivals and with 130 of them hosted in New Orleans, the crescent city is known as the “Festival Capital of the World.” This means New Orleans has a festival almost every three days. Of course, my favorite are the food festivals like The Ponchatoula Strawberry Festival, the Oyster Festival, The Oak Street Po Boy Festival and the famous National Fried Chicken Festival.

The 49th Ponchatoula Strawberry Festival is cancelled for April 9-12, 2021 but we are looking forward to the 50th next year so we can support the Louisiana strawberry industry and our farmers. Last May the New Orleans Oyster

Recipe of the Month

New Orleans BBQ Shrimp

Ingredients

1 teaspoon paprika
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon sugar
3/4 teaspoon salt
2 pounds extra-large or jumbo shrimp, peeled and deveined, thawed if frozen
5 tablespoons unsalted butter
3 large cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons water
3 scallions, white and green parts, thinly sliced

Instructions

Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes.
Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1-2 minutes more. Scatter scallions over top and serve.

WHOLEHEALTH4YOU

Community Service

Wow, what an amazing time had by all on Saturday, March 13, 2021. With your continued help we can exceed our goal of $5,000 as we carry on the Breaking The Chains Foundation Fundraiser throughout the month of March. Did you know that since the onset of Covid19 eating disorder cases have increases by 80%? With the funds you contribute we can focus on prevention, mental health, and education for those affected. Thank you to those who supported our March 13, 2021 fundraiser on Facebook Live. We deeply appreciate you. Click the following link for highlights of performances and messages from our celebrity ambassadors, to view yours truly cooking live and more opportunities to donate. https://www.facebook.com/IamBreakingTheChains/

Physical and Mental Fitness

Let’s challenge ourselves to stay fit, and you don’t have to live in the gym or run five miles a day to do it. You should choose something you enjoy whether its walking or kick boxing. If you enjoy it, you’re likely to stick with. Set goals and push yourself to meet them weekly. I feel great when I meet or exceed a goal like completing a challenging CrossFit workout or beating a younger, stronger, and faster tennis opponent. One thing I know is that there is always a way to win, the challenge is figuring out how.

Once I know how to successfully meet the challenge, I know that everything is possible if I give it an honest effort. Knowing that takes me from doubt to confidence. Once I am confident, I am unstoppable, which I mean that in the humblest way possible. I am simply saying that the confidence you gain from achievement (on any level) is a mental boost that creates a healthier self-image and positive self-reflection.

– Chef Gason

If you have cooking related questions for me, please send them to chefgasonnelson@gmail.com. Maybe your question will be highlighted next month.

– Chef Gason

Q & A

What is the difference between brown and white shrimp?

Henry W.

Long Island, NY

Answer

At full size brown shrimp are often smaller than their white counterpart which are considered premium large shrimp in Louisiana. However, brown shrimp which provide the bulk of Louisiana’s shrimp production are harvested in outlying, deeper, brackish regions whereas 60-65 percent of white shrimp are caught in Louisiana’s coastal or bay waters. Brown shrimp boast a stronger shrimp flavor along with a hint of iodine as opposed to white shrimp which are typically mild with a natural sweet flavor because they are harvested in bayous which contain much less salt. Brown shrimp, due to natural brining, have a firmer texture when they reach a larger size and white shrimp are more tender and easier to peel. I hope that helped.

If you have food or cooking related questions for me, please send them to chefgasonnelson@gmail.com. Maybe your question will be answered next month.