August 4, 2016  

We have a busy weekend ahead of us; it's the annual Louisiana Hospitality & Food Service Expon here in New Orleans. On Saturday, eleven chefs from around the United States will compete for the title of King or Queen of American Seafood in the Great American Seafood Cookoff. Chef Blake Phillips (Sage/Monroe), who is featured in the July/August edition of Louisiana Kitchen & Culture, will represent Louisiana; we wish him the best of luck! I was fortunate enough to help judge the Louisiana Seafood Cookoff that he won earlier this year to advance to the finals; I think he's got a great shot at winning the national title for Louisiana. I'll be there cheering him on! 

On Sunday, 4-H teams from Louisiana, Arkansas, Mississippi, South Carolina, and Texas will compete in their own cookoff; I participate in that in one form or another every year, and really enjoy watching the young students do their stuff. They work hard, and always come up with some unexpected dishes.

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?

Louisiana Shrimp and Corn Soup (most viewed last week)

• Scallops Genobloise

Beef Fajitas with Southwestern Rice

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Emeril's Classic Seafood Gumbo

Emeril's Classic Seafood Gumbo

Some people don't think you should be eating gumbo during the hotter summer months; I am definitely not in that camp, especially when it comes to seafood gumbo. After the roux is made, the gumbo base cooks unattended except for the occasional stir for about an hour. Emeril's classic recipe is loaded with shrimp, fish, and oysters, which are added at the last minute to avoid overcooking.

Grilled Louisiana Shrimp Tacos

Grilled Louisiana Shrimp Tacos

This one is easy, and full of flavor. Marinate the shrimp for 20 minutes while you pull together a simple slaw and a salsa verde/sour cream sauce; the shrimp are skewered and grilled for a couple minutes per side. Assemble the tacos and devour!

Chile Lime Skirt Steak

Chili Lime Skirt Steak

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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