January 25, 2018 | Louisiana Kitchen & Culture

January 25, 2018

Louisiana has a new brand! Lt. Governor Billy Nungessor unveiled it at our annual Louisiana Travel Association luncheon earlier this week, and you'll start to see it roll out nationally over the coming weeks. I love it, and I think it really reflects what our state is all about. It is "Louisiana: Feed Your Soul." Part of the brand description is as follows, and it is apt:

"Louisiana isn't for spectators. It's for participants--for those that want to feed their sould and not only live the moment, but to become the moment. Here, excitement is a constant pursuit, and one that's easily found." If you're from here, or have visited, you know exactly what that means.

There will be food trucks in various cities on Fat Tuesday (Feb. 13) giving away King Cake; check here next week for further details. There will be a chance to win a trip to Louisiana worth $5,000!

Mardi Gras parades and related events start in earnest this weekend. We're updating a comprehensive list of what's happening all over the state; click here for the work-in-progress, and drop Jim an email if you know of something that's not on the list.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Please remember that food banks struggle this time of year; pick up a few extra items of non-perishable food items and make a donation to your local food bank.

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

Tip of the Week: Keeping a King Cake Round

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Miss last week's recipes?

• Chicken & Sausage Gumbo

• Cajun Shrimp Stew

• Red Posole

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	Stuffed Crab Fingers Make this quick appetizer for your Super Bowl party. Or for dinner tonight. If you don't have access to crab fingers, shape the mixture into patties and fry as directed. Click to forward this email and recipes.

	Slow-Braised Pork-Shank Chili Kevin Davis, a New Orleans native and chef at Steelhead Diner in Seattle, WA, says this chili is as complex as any of the legendary Creole one-dish meals he grew up on. Chef Paul Prudhomme was a big advocate of using a variety of chile powders; if you don't have a good Latino market nearby, the powders called for in the recipe can easily be found online. Click to forward email and recipes.

	Haydel's King Cake Haydel's Bakery, one of the area's favorite bakeries, bakes and sells thousands upon thousands of King Cakes every year; they've generously shared their recipe with us. Make your own and send me a picture! Click to forward email and recipes.

	Cane Syrup-Glazed Ham Steak Great idea for a cold winter weeknight: cane syrup and Creole mustard-glazed ham steak with roasted vegetables. You'll find this delicious, easy recipe page 37 of the current issue, available at newsstands and by subscription. Click to forward email and recipes.