Author: Emily Gautreaux

“Cracklin” Crusted Red Snapper Recipe

Truly treat yourself and dinner guests with a masterful meal that offers the best in Louisiana seafood by preparing a meticulously-flavorful “Cracklin” Crusted Red Snapper alongside pickled crawfish tails, buttermilk chili consommé:, spring vegetables, burnt leek oil, fermented cream, and bowfin caviar. Though this page only details the precise cooking of the Snapper and Chili Consommé, explore the full-course recipe from Louisiana Seafood along with Chef Ryan Trahan’s expert cooking instruction.

“Cracklin” Crusted Red Snapper

  • A trimmed, 1.5 lb scale-on red snapper (portioned to six 4 oz. pieces)
  • 4 oz. of clarified butter
  1. Place the filets scale-side down in a hotel or baking pan while adding just enough water to cover the skin and submerge the scales in about 1/4th of an inch of water. Refrigerate this and let it soak for a minimum of 20 minutes and no longer than an hour.
  2. After preparing side dishes when its nearing the time to serve, let the snapper stand at room temperature out of the refrigerator for 20 minutes and preheat the oven to 350 degrees as you temper the fish.
  3. In a 12-inch saucepan, heat enough clarified butter to coat the entire bottom of the pan (approx. ⅛ inches deep), and just before the oil hits its smoking point, remove the snapper from the water and place it directly into your pan with the scale-side facing down. Press the top of the fish with a fish spatula, keeping it flat to the pan and not allowing it to seize up and curl.
  4. Cook the fish (scale-side down) for 2 minutes in the pan, then flip the filets and place it in the oven to cook through until its center is 130 degrees in the center (approximately 8-10 minus). When ready, the fish should have crispy scales on top as it cooks to a moist and flaky finish.
  5. You can then serve immediately or keep it warm for a maximum of 5 minutes until you’re ready to plate. Be sure to plate the fish soon, because if held too long, the finished product will dry out.

Buttermilk Chili Consommé

  • ½ gallon of buttermilk
  • 4 dried ancho chiles
  • 6 dried guajillo chiles
  • 2 dried pasilla chiles
  • 8 oz. red onion, diced
  • 3 fresh bay leaves
  • 1 tbsp. of salt
  • 8 sheets of gelatin, bloomed
  1. Heat your fryer to 350 degrees, and when the oil is temperature-ready, fry your dried chiles under the oil for about two minutes or until they puff and toast all the way around. Then, remove the chiles, rinse, clean, and place them in a bowl. Add just enough water to cover and submerge the chiles, soaking them for 10 minutes before you take them out to remove seeds and stems.
  2. In a 1 gallon saucepan, add buttermilk, cleaned chiles, bay leaf, garlic, and salt, bringing it all to a simmer. After about 5 minutes when curds begin to form, turn off the head and cover the pan, allowing it to steep for 30 minutes. Then, blend the pan’s contents on high for 30 seconds and strain the buttermilk through a fine, mesh sleeve into a bowl.
  3. Melt bloomed gelatin in a small sauté pan over low heat until it’s simply melted, not cooked. Then, whisk the melted gelatin into the strained buttermilk, placing the mixture into the freezer until it’s completely frozen through (can take 2-4 hours).
  4. Once frozen, remove the mixture and place it in the colander lined with cheesecloth that has a basin underneath to catch the thawing buttermilk, and place it in a warm environment. Afterward, the consommé should be clear of all particles, and you can place it in the refrigerator and reserve for future use. When ready to serve, hold consommé at room temperature for about 20 minutes, letting it temper before surviving.

Pair the above recipes with Chef Ryan Trahan’s other dishes and truly bask in excellent southern cuisine.

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New Expansion to Open at a Louisiana State Museum

The Louisiana State Exhibit Museum in Shreveport will soon unveil a long-anticipated expansion that will unearth portions of the state’s path that up until now have only been seen by very few, as reported by BRProud.

The awaited exhibit at this Louisiana State Museum will depict the state of Louisiana’s historical journey throughout several centuries, allowing observing visitors to tour the museum’s wing and take in magically-crafted murals that hang above diramas depicting the daily lives of Louisiana inhabitants from several eras.

The scope of Louisiana’s history is not in the least narrow, as the exhibit is set to display the many diverse periods in the state’s history from plantations and farming to the rise of oil productions. In addition to a visual retelling of past Louisiana events, many prehistoric discoveries found in Northern Louisiana will be on display in the exhibit, with the oldest item being a 21,000-year-old Mammoth tooth. Though technically discovered outside of the area, it’s positioned to represent the types of natural lifeforms that were once roaming around the backyards of Cajun and Creole country.

The Louisiana State Exhibit Museum opened in Shreveport in 1939 and has accumulated a treasured wealth of artifacts over the past eight decades, making the displaying of particular pieces troublesome. In many cases, museum curators have to decide which selections will be displayed on museum walls as opposed to being stored in the basement due to a general lack of space.

This Louisiana State Museum was established as one of the Public Works Projects resulting from President Roosevelt’s New Deal arts program, specifically the FEAPW, or Federal Emergency Administration of Public Works. Besides being known in the state for its architectural marvels (as it is styled in the ultra-modern late 1930’s fashion), it is also known as a reserve of 23 beautifully rendered scale dioramas, Native American artifacts, regional and natural history artifacts, local artists’ original worlds, and national history exhibits.

The Shreveport Museum’s archivist and curator, Nita Cole, told BRProud, “We have historical as well as prehistory so a large collection of basketry and beadwork. We have quite a collection of Native American artifacts and archaeological digs from around the state. It’s a lot of material because it’s small materials.”

Cole also detailed that the expansion had been decades in the making, as the museum had been waiting on a capital outlay project to begin once legislator funds were secured. Now that the project is unveiled, the museum was able to announce its long-awaited expansion via a ribbon-cutting ceremony that had Secretary of State Kyle Ardoin in attendance.

The ceremony was a successful unveiling of not just the building, exhibits, and overall expansion, but it was an opportunity for officials to detail just how useful the addition will be to the museum facility in future years. Nita Cole reported that this new archival building will allow for batter public viewings, research projects, and overall better record-keeping; all of which are absolutely vital to the legacy and success of a museum.

Cole was reported as stating, “the books tend to be spread all over the place so I know that they’re there but doing the research for a particular exhibit or tour that we’re doing is going to make it a lot easier and easier for students.”

The new building at this Louisiana State Museum is set to open to the public at the end of October, and Cole invites the citizens of Louisiana to come unveil the hidden treasures of the past, as the Louisiana State Exhibit Museum is open Monday through Friday on Greenwood Road.

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Book an Unforgettable Vacation with these Tiny Homes

For many, the idea of living day-to-day life inside the walls of a “tiny home” is just that, an idea, or unreachable fantasy. Though, just because it’s not the ideal fit for most long-term homeowners doesn’t mean that it should be ruled out as a vacation destination, as suggested by Tardiff and Stamp’s Architectural Digest article.

From a variety of international perspectives one could take, many of us are living in spacious, sometimes excessive situations, so of course it’s fun to imagine a life basking in minilatlist, utilitarian design and function. So that’s just what makes the escapist fantasy of a vacation that much more exciting when you book a micro-lodge, because you’re not just living in a different location; you’re experiencing a different lifestyle.

Tiny houses have had a recent surge in popularity due to the fact that their innovative design and unique decor options that maximize small spaces tend to make for great photo opportunities. Thus, the trend of renting tiny homesnaturally followed their inception with the lack of square footage being supplemented by environmental conservation and diverse locations. Many of these micro houses are built on areas such as forests and beaches, where other homes can’t be bulty, thus making their rental all the more inviting.

Welches, Oregon

Located in the Pacific Northwest, Mt. Hood Tiny House Village consists of five handcrafted holiday homes just outside of Portland, Oregon, and the 233-square foot “Scarlett Tiny House” is a dream-filled, picturesque escape that allows for up to five guests to dwell inside. The space is inspired by a rustic, farm-house design, and it’s filled with antinue goods and other repurposed materials. The neighboring houses each have distinct design-based personalities that range from the femininely floral Savannah to the masculine Atticus. This collection of homes is operated by Petite Retreats, which also owns tiny-house villages in Leavenworth, Washington and South Hampton, New Hampshire, but at $139/night, this is one can’t-beat escape.

Marlboro, New York

This quaint tiny home is better known as the Hudson Valley Glass House, as it’s set against a backdrop of 30 acres of orchards, vineyards, and wildlife. This beautifully-designed home is filled with modern comforts like wi-fi, air conditioning, and a well-stocked kitchen, though guests are able to buy fresh eggs from the host’s chicken coop in addition to grilling on the communal fire pit. Located just 90 minutes from New York City and close in proximity to otherHudson Valley attractions, for just $169/night this is the ideal New England getaway destination.

Augusta, Georgia

Located in the suburbs of Georgia, this 200-square-foot rental home is complete with two lofted beds, a full kitchen and accompanying outdoor areas that include a picnic table and fire pit. Though tiny, it truly has everything a traveler needs for a comfortable stay outside a historic, yet  charming city to explore. When home, you’ll enjoy quirky decor and a lovely outdoor living space at ust $102/night. All profits go to the local nonprofit, Camp Helaman, a group that provides outdoor recreation facilities to community groups.

Southern New Hampshire

This particular home has a utilitarian design that will have you bragging and sharing photos of your lumber-filled vacation for years to come. Owned by the Getaway property group, this property is found just outside of Boston at a former family-run campground in the Southern New Hampshire woods. The 43 simple, stylish tiny homes offered by Getaway are surrounded by a beautiful backdrop of forest and lakeside views. Take a technology break and escape to a fire-ring and picnic table meal under the stars at just $125/night.

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Baton Rouge Students Earn Associate Degree & High School Diploma

Recently, an innovative new program has emerged in Baton Rouge Louisiana that involves local high schoolers earning an associate degree and a high school diploma at the same time, as reported by an article from The Advocate.

The program is similar to other early college programs that have emerged in Louisiana in recent years, though this particular Baton Rouge-based program, known as the East Baton Rouge Career and Technical Education Center’sEarly College Academy, is set to zero in on specific, high-demand, higher-paying job fields. The end result is to have students walk out of high school and right into a job, having gained the education and experience alongside their diploma requisites.

Earlier this year in March, a memorandum of understanding was signed for the new academy by officials from both the Baton Rouge Community College and the East Baton Rouge Parish School System. Though, the coronavirus outbreak and the surrounding closures of schools shut down the operations involved in opening the academy and getting students enrolled. However, officials from the two educational institutions recently reconvened to sign a proclamation that commemorates the partnership between the school system and the community college.

Though the program is beginning with a manageable, smaller size than intended, it’s allowing officials to observe what does and doesn’t work about the program from the onset, as four Baton Rouge teenagers from Broadmoor Senior High School are starting their associate’s degree alongside their diploma pathway this month.

These students started the year by taking both their high school and college-level classes strictly online, and they’re set to return to twice-a-week instruction in-person soon. The in-person instruction will have students taking their traditional classes at Broadmoor High and taking their field-specific college courses at the school system’s Career and Technical Education Center. These four students are the first ninth-graders to attend EBR CTEC, and they’re joining 155 juniors and seniors from other local high schools.

Chancellor of Baton Rouge Community College, Willie Smith told the Advocate just how graduates of the program can make an immediate impact upon exiting. He stated, “Could you imagine — we’ll have 18-year-olds now paying taxes — what that will do for our community?”

Similarly, Associate Superintendent Ben Necaise, who was filling in for Superintendent Leslie Brown addressed students at the ceremony directly by saying, “Congratulations for taking that plunge and being the first students to go through this amazing program. We can’t wait to see what you do.”

These four students from Broadmoor High entering the program are pursuing associate’s degrees in automotive as well as information technology with more degree pathways to be added in the future once the program opens up to more high schools.

So far this year, the students have been taking online IT courses as they await a return to in-person instruction that will allow them to gain experience that comes with full utilization of the hands-on lab equipment.

One student learned of the program just by viewing a promotional poster in the office while he was registering for school earlier this year. He viewed the program as a good opportunity to broaden his expertise, as he had already begun independently learning how to code.

The Executive Vice President of the Baton Rouge Area Foundation, John Spain, traced the genesis of the program all the way back to 2008 when he and other civic leaders were trying to decrease the amount of teenagers dropping from local area high schools.

This program, once expanded, wil serve as a great companion to a high schooler’s education as it’ll propel them directly into the workforce just as they receive their diploma, making the students an active investor in their education as early as Freshman year.

For more education related information, click here.

Six Simple Sauce Recipes

No matter the dish or the chef, it’s a hard-to-learn truth of cooking that a sauce can make or break a main course, so it’s always a good idea to have several recipes in your back pocket. Thankfully, PinchofYum has curated a list of sauce recipes that will compliment your various served dishes, regardless of flavor profile.

Roasted Red Pepper Sauce

This sauce is ideal for complimenting your next sangwich and bringing it to new, savory heights, and it does this while only requiring five ingredients. Fresh garlic, lemon juice, and roasted red peppers build a flavor base and then almonds and olive oil are added to create a silk-like texture that is similar to magic green sauce. This red pepper sauce is colorful, saly, and zesty enough to be placed atop a variety of Mediterranean dishes like vegetarian bowls or fries, as well as the following dishes:

  • Sandwiches.
  • Burgers.
  • Eggs
  • Salads.
  • Grilled chicken.
  • Grilled vegetable

Basic Garlic Butter Tomato Sauce

This sauce is a one-pot wonder that can definitely give a breakfast sandwich a much-needed flavor explosion, but it’s not for those who dislike seeds and tomato skins, as the recipe incorporates a lot of them. You start with approximately two cups of cherry tomatoes, olive oil, minced garlic cloves, balsamic vinegar, and butter. For a thinner product, it’s suggested that you add water to the pot, and it’s always a good idea to add fresh basil as well. It’s suggested that this sauce be placed on:

  • Breakfast Sandwiches
  • Flatbread
  • Pasta
  • Garlic Bread
  • Ravioli
  • Sandwich wraps

Honey Mustard Sauce

Leave the branded squirt bottle on the grocery-store shelf and begin making your own honey mustard sauce that’s catered to your particular taste with just five ingredients and five minutes of preparation and mixing time. This recipe produces a creamy, smooth dipping sauce that doubles as a simple, yet delicious dressing. It only requires you to whisk together organic honey, mayonnaise, dijon mustard, white distilled vinegar, and cayenne pepper.

  • Roasted sweet potatoes
  • Chicken tenders
  • Baked tofu
  • Colorful salad
  • Sandwich wrap
  • Baked potatoes

Chipotle Cashew Queso

This recipe goes beyond recipes that are mexican-inspired or tex-mex while being simple to make and vegan-friendly. You’ll need just five ingredients: chili powder, salt, chipotle peppers, cashews, and diced green chiles. It’s a great idea to simply dip a chip into your mixture or drip it on top of a sheet pan fajita gathering, as well as the following:

  • Roasted corn
  • Quesadillas
  • Grilled chicken
  • Rice bowls
  • Nachos
  • Fajitas

Cilantro Vinaigrette

Unless you have the gene that makes you taste soap when eating cilantro sprigs, this recipe is perfect for a summary salad while just having a handful of ingredients. You’ll need cilantro (of course), garlic, vinegar, olive oil, and salt alongside a pinch of red pepper and a splash of water. These ingredients are placed in the blender and ready to serve atop

  • Chicken tacos
  • Roasted potatoes
  • Green rice
  • Quesadillas
  • Cobb salad
  • Sweet corn

Sunshine Sauce

With such an attractive name, this recipe lives up to the uplifting, golden expectation while also being an ideal, complimentary sauce that’s ideal for meal prep. To prepare, you’ll need vinegar/lemon juice, olive oil, salt, dried oregano/basil, and garlic. The beauty of this recipe is that it is quickly concocted with pantry-friendly ingredients, though it’s always made better by adding fresh herbs. Place this tangy, sweet sauce on top:

  • Scrambled eggs
  • Grilled Chicken
  • Roasted Potatoes
  • Sandwich wraps
  • Chicken Fingers
  • French Fries

The above six recipes are ideal for those looking for a last-minute addition to their meal or a meticulously-planned compliment to be served in its own dish, and it’s made all the better by not necessitating too many ingredients.

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Louisiana Public Universities Report Fall Enrollment Increase

Despite countless obstacles leading up to the start of the 2020-2021 school year, nearly across the board, Louisiana public universities saw higher student enrollment numbers for the fall semester than in previous years, as reported by the Advocate.

In fact, several public universities across the state saw record-breaking statistics, such as Louisiana State Universityin Baton Rouge and Northwestern State University seeing their largest classes in the histories of either school. Similarly, Nicholls State University is holding its largest class since 1990 with similar increases to enrollment observed by the University of New Orleans, Southeastern Louisiana University, and LSU campuses in Eunice, Alexandria, and Shreveport.

The only school to have a slight dip in enrollment numbers for the Fall 2020 semester was the University of Louisiana at Lafayette, but president of the University of Louisiana System, Jim Henderson attributes the school’s enrollment decline to a nearby school district. He remarked that due to the Lafayette Parish school board’s delay in activating the dual enrollment program, which allows current high schoolers to enroll in collegiate sources, attributed to the decrease in enrollment in an otherwise “good recruitment year.”

The increase in enrollment for most universities certainly came as a shock to the state, collegiate communities, and the schools themselves with the Covid-19 pandemic casting a hazy shadow on the specifics of how the upcoming school year would be affected. Earlier this fall results from a survey of 433 senior admissions officials detailed that 60% were “very concerned” about meeting their institution’s enrollment goals for the fall.

Similarly, Gallup conducted the 2020 Insider Higher Ed Survey of College and University Admissions Officials, and they found that most colleges expected there to be a general decrease in enrollment for the 2020 semester. Earlier this year as colleges around the country closed down to slow the contagiency of the coronavirus, many officials in higher education were anxious about enrollment numbers dropping, and they launched task forces to calculate and mitigate the expected losses.

President Jim Henderson told the Advocate, “we had a lot of uncertainty this year. We’ve been through a lot: tumult, pandemic, campus closures, now storms.” The University of Louisiana System, for which Henderson is the president, oversees nine four-year institutions that educate 91,000 of the state’s approximately 215,000 post-secondary students.

The increases in enrollment data comes from campus censuses conducted by the Board of Regents, who oversee all public colleges and universities. The data is required in an official capacity, as a few weeks following a school’s opening of classes, they are to report their “Enrollment Counts,” and being that each school’s opening timeline differs from school-to-school in a traditional year, the data comes in on a varying timeline.

One particular school that was set to receive more students than in previous years was McNeese State University, but with the damages accrued by Hurricane Laura, the campus suspended classes, thus setting back the Regents’ timeline.

National job losses that accompanied the economic shutdown motivated many students across the state to improve their credentials and become more employable, resulting in the enrollment rise that puts Louisisna’s post secondary schools against the national expectation. Remarking about the recent drive by Louisiana students to improve their economic outlook is the University of New Orleans president John Nicklow, who told the Advocate, “In recent months, we have learned a number of lessons about how to be more flexible and better support our students in completing their degrees; those lessons will help us serve our community and state far into the future.”

UNO added 144 more students this semester, bringing the total enrollment up to 8,375 students, which is 1.75% higher than the previous year. Additionally, 20% more freshmen students enrolled. President Nicklow stated, “especially in light of the pandemic, a college education will be even more important.”

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