July 20, 2017



I had a wonderful lunch at Meril yesterday with my new friend Amanda from Lake Charles, getting caught up on all things Lake Charles. Emeril's lastest entry in the New Orleans market, the menu offers a selection of small plates, so we ordered several and shared. Amanda's favorite was the fried chicken, and, if really pressed, I'd probably pick the grilled shrimp as mine. But you know how I feel about shrimp!

Last week I was invited to stop by Sac-a-lait to sample some of their new cocktail offerings; unusual and delicious. I went back last night for their Industry Night special, with what they call "mom food" as the special. Turkey necks, smothered seven steak, mac and cheese. YUM.

And we're two weeks away from the Great American Seafood Cookoff -- Chef Bonnie Breaux (St. John Restaurant in St. Martinville) will be representing Louisiana and I have a good feeling about it. I was one of the judges when she won the Louisiana Seafood Cookoff last month, and her dish is fantastic. The competetion takes place on August 6 at the convention center here in New Orleans; entry is free to registered attendees of the Louisiana Foodservice Expo, or can be purchased at the door. The competition starts at 11:30 and the winner will be announced at 4:45. Come cheer Bonnie on if you have a chance.

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

Miss last edition's recipes?

• Last week: Chef Paul's Sweet Pepper Cream Shrimp; Caribbean-Marinated Pork Loin; Shrimp-Stuffed Tomato

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New Orleans-Style Barbecue Shrimp

New Orleans Style Barbecue Shrimp

Philipe LaMancusa, who owns the Kitchen Witch, provided this recipe for barbecue shrimp, prepared 6 servings at a time in the oven, rather than 2 servings per batch on the stovetop. Just make sure to serve with plenty of French bread for sopping up the sauce!

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Deviled Eggs plus nine variations

Basic Deviled Eggs + 9 Variations

Deviled eggs are a given for summer picnics and potlucks; here we offer your basic deviled egg recipe, plus 9 variations. We suggest making at least one version each week all summer.

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Caribbean-Marinated Pork Tenderloin

Chicken Tacos

Print subscribers and newsstand customers will find this recipe on page 12 of the July/August issue of the magazine. A taste tester favorite, flavorful chicken thighs are simmered in a well-seasoned stock until fork tender; shown here, on a bed of Avocado Crema topped with Salsa Verde (both pg. 16). Have you tried it yet? If so, let me know what you thought. If you're not a subscriber you're missing out; click below to order.

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