FESTIVALS, FESTIVALS, AND MORE FESTIVALS
I thought I would spend the next few blogs talking about all the wonderful festivals and activities throughout the great state of Louisiana. I know every state has fun activities; however, I don’t know of any quite like Louisiana. New Orleans just finished two weekends of Jazz Fest (people come from all over the world to hear the great entertainers, enjoy the food and just hang out).
Louisiana is home to seafood, shrimp, crawfish, rice, frog, music, art, cracklins, cattle, andouille, alligator, gumbo festivals, to name only a few. We love our festivals down here. They are wonderful activities for the entire family. The food is usually spectacular, the music is second to none. Take for instance, the Louisiana Zydeco festival…it doesn’t get any better for you music lovers.
One of the festivals going on right now (it lasts for two weeks, ending this Sunday, the 11th). It is in Lake Charles and is called Contraband Days. This is the pirate festival (Jean Lafitte). There are pirates, music, rides, great food and more. It’s right on the lake. Everyone is hoping for good weather for the final weekend (the forecast calls for some rain).
New Orleans is host to the Oyster festival (May 31 – June 1). All oyster lovers will be in bliss. One can get everything from oysters on the half shell to fried oyster po-boys, etc.
The camaraderie at the festivals make them even more enjoyable. Come to Louisiana and enjoy good food, fellowship, great music and fun! It is not just about New Orleans. It is about the entire state. There is sooo much to see and do in this wonderful state. Come on down. We are a friendly, colorful group of people and will welcome you with open arms!
Until next time, enjoy the recipe below for Oyster Fritters! C’est bon.
3/4 cup flour Salt 1 egg 3/4 cup beer 1 1/2 tsp. extra-virgin olive oil 1/4 tsp. finely grated lemon zest Peanut oil 2 dozen oysters, shucked, oyster liquor (juices) reserved
1. Mix flour and a pinch of salt together in a medium mixing bowl and set aside. Put egg into another medium bowl and lightly whisk, then add beer, olive oil, and lemon zest and whisk until well combined. Add egg–beer mixture to flour and whisk until batter is smooth. Cover and set aside at room temperature to let rest for 1 hour.
2. Pour peanut oil into a medium heavy-bottomed pot to a depth of 2" and heat over medium heat until temperature reaches 370° on a candy thermometer. Meanwhile, rinse oysters in cold water, put them into another medium pot, and add enough of the reserved oyster juices that they reach about halfway up oysters, adding a little water if necessary. Bring to a simmer over medium-high heat and cook just until oysters contract and plump up, about 3 minutes. Drain oysters.
3. Give batter a quick stir. Working in 2 batches, use your fingers to dip one oyster at a time into batter, then carefully drop oyster into the hot oil. Fry oysters, gently stirring and turning them with a slotted spoon occasionally, until batter is crisp and golden, 1 1⁄2–2 minutes. Transfer to paper towels to let drain. Season to taste with salt while still hot.
4. Serve oysters in clean, dry oyster shells with a squeeze of fresh lemon, if you like. Serve immediately.
Recipe from Saveur.com