August 11, 2016  

Congratulationsto Chef Alex Eaton of Manship Wood Fired Kitchen of Jackson, MS; he captured the title King of American Seafood at the Great American Seafood Cookoff last  weekend in New Orleans. Chef John Munday of Samantha's Tap Room and Wood Grill, Little Rock, AR took second, and Chef Peter McCarthy of EVOO, Cambridge, MA placed third. This was the tenth GASCO I've attended, and I think the competition was the stiffest I've ever seen. The skill and creativity on exhibit was just astounding, and inspiring.

I'm gearing up to head to Shreveport later this month for Lt. Governor Billy Nungesser's annual Tourism Summit; it's a gathering of our state's tourism professionals from city and regional convention and visitor's bureaus, the Louisiana Office of Tourism, attractions, restaurants, hotels, etc. I always enjoy it; it's a great opportunity for me to catch up with friends from around the state and I always finish with lots of ideas for interesting stories for upcoming issues. 

On August 13, LK&C columnist Chef Hardette Harris is conducting a cooking class; the menu features fried chicken, hot water corn bread, greens, and a peach cobbler. If you're in the Shreveport area click here for more details; tickets are still available.

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

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Miss last week's recipes?

Emeril's Seafood Gumbo (most viewed last week)

• Grilled Louisiana Shrimp Tacos

Chili Lime Skirt Steak

Looking for a specific recipe? We have over 1,300: Click here!


Louisiana Farmers Markets 

Louisiana Visitors' Centers

ulf Seafood Distributors

Shrimp Scampi

Shrimp Scampi

This easy recipe is packed with flavor. Start with a compound butter (made with lemon, garlic, green onions, and white wine!) that can be made several days in advance (and useful for much more than this recipe) and the rest of the dish comes together in the amount of time it takes to cook a pound of pasta.

Crab Cakes with Corn and Pineapple Chutney

Crab Cakes with Pineapple and Corn Chutney

Don't let the long ingredient list throw you off on this one; it's very easy, and all the prepwork can be done in advance. The pineapple corn chutney is delicious and is also great on grilled fish, fish and shrimp tacos, etc. The crab cakes start on top of the stove and finish in the oven for 15 minutes, leaving plenty of time to pull together a salad.

Chicken Pot Pie

Chicken Pot Pie

Another easy, tasty summer recipe, the skirt steam marinates for at least 12 and up to 24 hours in advance; grill it for just a few minutes per side, let it rest for about 5 minutes, slice and enjoy.



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