Wednesday, June 9, 2010
Written by The Independent Staff
1. GRECIAN YEARN
I’ve been looking all over town for something that’s been right under my nose all along. Tzatziki is Greek yogurt and cucumber dip, and while you can get it at Middle Eastern restaurants in town, I have yet to find any tzatziki that tastes like it does in Greece. The secret is labne, a lightly salted, drained yogurt. If you start with labne, you can skip what every recipe tells you to do, which is put your yogurt in a strainer lined with cheesecloth and let it drain overnight. The rest is simplicity itself: 3 cups labne or drained yogurt, two cucumbers, peeled, seeded, grated, salted, drained for one hour and patted dry, one clove garlic, minced, juice of one lemon, 1 tablespoon finely chopped fresh dill or mint. Mix everything together. Serve as a vegetable dip, or as a wipe with warm pita bread. The dip keeps for about two weeks, in the fridge, improving with age. Labne is in the back cooler at Cedar Grocery, $2.99; call 233-5460 for more info. — Mary Tutwiler
2. BACKDOOR BURGERS
Everybody knows la porte en arriere is the way into the kitchen. Now Keller’s Bakery has made it official with its new offering, homemade burgers on Keller’s own French bread buns. While the inspiration may have been after hours burgers on weekend nights, the motivation is for a very good cause, raising money for fishing families afflicted by the Gulf oil spill. Kenneth Keller says he and his son want to help the hard-working people of the coast by sending 50 percent of the profits to help coastal fisher families. Keller is looking into organizations right now to find the right fit for his effort. The burgers, by the way, are as good as the intent behind them. Order the works: lettuce, onions, tomatoes, cheese, Cajun mayo and mustard, for $4, or for $5.25 you get chips, a drink, and a Keller’s cookie. They’re available Tuesday thru Friday at lunchtime; the late night burgers are still a few months down the road. Call 235-1568 for details. — MT
3. EVIL DEAD
C.C. Adcock, Lafayette’s own diabolic nightcrawler, is back with more blood-sucking rock on the new True Blood Vol. 2 soundtrack. Adcock contributed the radio single “Bleed 2 Feed” for the first, Grammy-nominated musical companion to the hit HBO series about modern-day New Orleans vampires. This edition sees him pairing up with country singer Jace Everett for a bawling rendition of Howlin’ Wolf’s “Evil.” Producer extraordinaire Mike Napolitano helped cut the track, which also features Big Easy musical brethren Stanton Moore on drums and Jon Cleary on keys. Adcock and company share the bill with a pretty impressive lineup of artists: The soundtrack also features contributions from Lucinda Williams, Beck, Robbie Robertson, Bob Dylan and Stone Temple Pilots. The True Blood Vol. 2 soundtrack is available at all major music outlets, or for download at Apple’s iTunes store for $11.99. — Nathan Stubbs
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