April 28, 2017 | Louisiana Kitchen & Culture

April 28, 2017

New Orleans Is bustling this weekend; the Zurich Classic golf tournament kicked off earlier this week across the river and runs through Sunday, and Jazz Fest starts today. The Zurich is my pick for the weekend, probably Sunday afternoon. The weather's supposed to be nice, I love the game, and who doesn't like a walk in a nice, park-like setting? Along with 10,000 other people...

There are plenty of other things around the state to do this weekend of neither of those interest you; see the list below. The weather's nice.

Last week I wrote about being overrun by mint (my wireless network at home is named OverRunByCats, but that's another story) and several people wrote with ideas. I think I'll grace you with my friend Kate's mint ice cream recipe in the July/August issue of the magazine; I'll have to test it out several times between now and then, of course, just to be sure it's perfect!

Meanwhile, I'm starting to get really worried about the cucumbers. My five plants have at least 30 cucumbers on each one and I've never pickled. I guess I'm about to learn.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Best-

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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	Shrimp Shooters If you've been reading what I write for very long, you know I love shrimp, most any way you can think to prepare it. The temperatures are consistently in the mid-80s now, so I'm starting to think about cooler dishes; I'll do a big batch of these marinated shrimp several times over the summer. They're a great, guilt-free snack, the perfect topping for a crisp green salad, perfect for an hors d'oeuvre at a cocktail party - or just sit down and devour a bowl full for dinner. Click to forward this email and recipes.

	Creamy Crawfish Pasta This recipe has just 7 ingredients, and only one requires any hands-on time -- that would be the "1 to 10 cloves garlic, chopped". This one ought to satisfy my friend Debbie, who autimatically at least doubles the amount of garlic called for in any given recipe. Crawfish tails simmered in butter and cream and tossed with pasta- what's not to like?? Click to forward email and recipes.

	Grilled Grouper with Cucumber Watermelon Salsa From Chef David Guas' stellar cookbook Grill Nation, this is another easy recipe that's fast enough for a weeknight dinner but fancy enough for a dinner party. If you don't have access to grouper, any firm mild white fish will work. Click to forward email and recipes.