Wednesday, May 22 2013 2:20 PM EDT2013-05-22 18:20:35 GMT
The following are closures and changes in garbage collection schedules in Southwest Louisiana related to the Memorial Day holiday: Lake Charles: The City of Lake Charles will observe the Memorial DayMore >>
The following are closures and changes in garbage collection schedules in Southwest Louisiana related to the Memorial Day holiday:More >>
Wednesday, May 22 2013 11:55 AM EDT2013-05-22 15:55:03 GMT
Ralph "Pie" Sonnier stays busy in his Sulphur workshop, putting together his latest creation, a water well drilling rig. It's just one of several wooden models he has assembled from hand over the years. "IMore >>
Ralph "Pie" Sonnier stays busy in his Sulphur workshop, creating one-of-kind pieces from various kinds of wood.More >>
Wednesday, May 22 2013 11:54 AM EDT2013-05-22 15:54:08 GMT
End of life decisions are incredibly tough to make, yet every day, family members make arrangements for the death of a loved one. But what about for a beloved pet? I take you inside the region's onlyMore >>
Six hundred family pets were cremated at the region's only retail pet crematory, Pet Angels in Lake Charles, last year. KPLC's Britney Glaser finds out how the operations work and talks to a family that knows the pain of losing pets.More >>
Wednesday, May 22 2013 8:14 AM EDT2013-05-22 12:14:05 GMT
Travis Matte and the Kingpins will take the stage at "Downtown at Sundown" in Lake Charles from 6:15 p.m. to 9 p.m. on Friday, May 24. Since 2004, the group has blended together various musical stylesMore >>
Travis Matte and the Kingpins will take the stage at Downtown at Sundown in Lake Charles from 6:15 p.m. to 9 p.m., Friday, May 24.More >>
1. Rinse shrimp and pat dry with paper towels;set aside. Heat oil in a 12-inch frying pan over medium heat. Add shrimp, sprinkle with Cajun spice blend and cook, stirring, until just barely opaque throughout, 3-4 minutes. Remove shrimp from pan and chill 20 minutes.
2. Wash and drain rice three times until water runs clear. Place in rice steamer with a 1-1 ratio water to rice. Cook until the timer goes off. Transfer rice to a non-metallic bowl, add vinegar, and stir occasionally until the rice reaches room temperature. DO NOT REFRIGERATE!!!! Cover with a damp cloth between stirring.
3. Remove shrimp from the refrigerator. Cut in half and mix with mayonnaise and smelt roe(Japanese caviar). Mix wasabi powder with enough water to form a thick paste. Cover tightly and place upside down immediately. Do not inhale wasabi!
4. Lay sheet of seaweed on bamboo rolling mat. Dampening hands slightly, spread room temperature rice thinly over the sheet, re-dampening hands as necessary. Spread 1 fingerful wasabi paste down the center of the rice lengthwise. Spoon 1/4 of the shrimp mixture down the center of the rice lengthwise.
5. Using both hands with even pressure, roll up the seaweed wrap, shaping as you go. Repeat with remaining seaweed, rice, wasabi, and shrimp mixture. Slice with razor sharp knife dipped in water and serve immediately with soy sauce and leftover wasabi.
Prepared by Chef Richard Lipton, instructor for McNeese University's Leisure Learning program. For more information on Leisure Learning, call 337-475-5616.