August 10, 2017



I am not having a good week. Root canal on Tuesday, and now an icky summer cold; I am not at all happy in the dental chair, and I'm terrible at being sick. Who has time to slow down??? So, I'm on a soft food diet for a few days. Suggestions welcome; my go-to for this time of year is big crunchy salads and that's just not going to work. 

Congratulations to the Louisiana 4-H team (Point Coupee Parish); they took home first place in the Great American Seafood Cookoff: 4-H version on Sunday. They prepared a Grilled Louisiana Shrimp with Citrus Salad that was delicious and perfectly executed. Once my aching jaw feels better I intend to replicate it at home, and you'll find their recipe in the upcoming Sept/Oct edition of Louisiana Kitchen & Culture. Subscribe today to ensure you get your copy.

It's Coolinary month in New Orleans; more than 100 restaurants in the greater New Orleans area are participating, offering prix fix pricing on brunch, lunch, and/or dinner. There are hundreds of meals to choose from, with dinner prices ranging from $20 to $40. It's a great deal.

Further west, Eat Lafayette is in full swing; also about 100 restaurants participating, offering a wide variety of cuisines and specials to choose from, and a correspondingly wide range of prices. It runs through September.

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


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Miss last edition's recipes?

• Last week: Ruston Peach Cobbler; Mushroom Oyster Tart

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Tip of the Week:

Mess-Free Perfect Bacon

Alligator / Cheesecake

Crispy Fish Tacos

Crispy Fish Tacos

These fish strips are fried in a beer batter, then folded into warmed flour tortillas with a creamy sauce and crunchy condiments to cool things down. Quick and easy.

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Shrimp Cakes

Shrimp Cakes

This is a versatile recipe: make these small, add a dollop of cocktail sauce or remoulade, and pass as an hors d'ouvre; make them larger, and serve as an entree; stuff them in a bun with lettuce, pickles (or our new fave, candied jalapenos), and tartar sauce for an alternative burger.

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Candied Jalapenos

Lamb Skewers

This yogurt-based marinade is infused with lemon, garlic, and rosemary and works equally well on sirloin tip or flank steak.  Print customers will find this recipe on page 62 of the July/August issue of the magazine. Not a magazine subscriber, try our special $10 TRIAL subscription and get the next 3 issues; you'll get this issue next week. Click below to order. Thousands of happy subscribers can't be wrong!

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