February 11, 2022

Susan Ford



Many thanks for the birthday wishes last week. They roll around a lot faster than they used to, but at least they're still rolling around.

Mardi Gras festivities are in full swing around the state, and I was happy to see the Mardi Gras "House Floats" reappearing this year. I'm taking pictures on my walks around the neighborhood, and I'll include some here next week. They're really clever and festive, and will become a staple of Mardi Gras, I believe.

Last week I incorrectly identified the Crawfish Stew-Fay; it was developed many years ago by Marcelle Bienvenue's own mother. Apologies and corrections were made all around; I'm a big believer in giving credit where credit is due when it comes to recipes, because I know all too well how much work it takes to develop a good one.

This week's recipes are diverse. Do take time to try the rosemary-brined chicken, even if you bake it rather than fry it! Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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In the Mail:

January/February 2022

Louisiana Northshore

Last Week's Recipes:

Crawfish Stew-Fay

Pan-Fried Grouper

Emeril's Slow-Cooker Chili

Tip of the Week:

Keep Fried Food Crispy

Rosemary Brined Buttermilk Fried Chicken

Rosemary-Brined Buttermilk Fried Chicken

I've been brining chicken for years; salting any meat well in advance of cooking greatly enhances the flavor and keeps it moist. This recipe incorporates rosemary into the brine, a classic go-to for chicken. The cookbook, Genius Recipes, claims the sturdy crust holds up well enough to hold the chicken for up to 2 hours on a rack in a low oven.

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Glazed Ham Balls

Glazed Ham Balls

This recipe, from Lodge Cast Iron Nation, is a Lodge-Kellermann family favorite that'll put the ever-popular cocktail weenies simmered in grape jelly to shame.

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Neapolitan-Style Braised Beef Braciole

This is old-school southern Italian Sunday sauce and meat at its finest. Honestly, I'd double this recipe and freeze half of it; it won't take much more work, and that way you can have Sunday Sauce on a random Tuesday night.

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