August 2, 2017



This afternoon I'm heading to the Southern Food and Beverage Museum for the opening of the Camellia Beans Red Bean City exhibit, and a disussion on all things red bean. I do love a good pot of them, and have a ham bone stashed in the freezer destined for a pot as soon as we get a bit of cooler weather.

Speaking of weather, what have you been eating in this heat? A current favorite here is a crisp slaw that's loaded up with cabbage, diced peaches, shredded carrots, sliced green onion, and a handful of chopped cilantro and the same of fresh mint. The dressing is simple- a tablespooneach of grated fresh ginger, soy sauce, and sriracha; two tablespoons each of brown sugar and rice wine vinegar; a splash of sesame oil and another of fish sauce. (If you're not cooking with fish sauce you should be. A little bit adds an astouding depth of flavor.) Top the whole thing off with a handful of poached or grilled shrimp, and you've got a cool, tasty meal.

The Great American Seafood Cookoff is here! Saturday August 6; -- Chef Bonnie Breaux (St. John Restaurant in Saint Martinville) will be representing Louisiana. Entry to the cookoff open to the public and is free to registered attendees of the Louisiana Foodservice Expo; tickets can be purchased at the door for $5.00. The competition starts at 11:30 and the winner will be announced at 4:45. Come cheer Bonnie on if you have a chance, and look for me in the crowd.

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

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Tip of the Week:

Take the Bite out of Raw Onion

Alligator / Cheesecake

Oyster and Mushroom Tart

Oyster and Mushroom Tart

From Chef Tenny Flynn, don't let the length of this recipe daunt you; when you read through and break it down into stages, it isn't complicated, particulary if you have a kitchen helper to prepare the roux while you pull everything else together. These delicious little tarts are a spectacular dinner party item.

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Peach Cobbler

Peach Cobbler

My grandmother had a peach tree in her yard that yielded juicy little yellow peaches that send juice down your arms to drip off your elbows. This easy recipe, courtesy of the Ruston Peach Festival, screams summer and begs to be topped with a scoop of fresh, home made vanilla ice cream or a drizzle of decadent thick cream.

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Candied Jalapenos

Candied Jalapeños

Sweet heat! One of my favorite combinations; I add these to sandwiches, and they add zing to tuna, shrimp, and chicken salad. Make up a batch and they'll last a while in the refrigerator -- but you'll eat them so fast it doesn't matter. Print customers will find this recipe on page 56 of the July/August issue of the magazine. If you're not a subscriber, try our special $10 TRIAL subscription; you'll get this issue next week. Click below to order. Thousands of happy subscribers can't be wrong!

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