July 30, 2015 | Louisiana Kitchen & Culture

July 30, 2015

I had a great time meandering thought central and southwestern Louisiana last week. My one regret was that I did not have more time to spend at Loyd Hall and Plantation. I didn't arrive until almost 10:00, and had to leave fairly early; I plan to go back for a longer stay. Perhaps this winter; some of the venues have fireplaces! No sign of the resident ghosts, but I was tired.

I drove back to New Orleans Sunday afternoon with not one, but TWO ice chests full of goodies; the owners at Quebedeaux's Boudin and Cracklins, my first stop on my 5-day trip, sent me off with boudin-stuffed chickens, deer and pork tamales, a boudin- and andouille-stuffed pork roll, stuffed pork chops... in fact, the stuffed chicken breasts are on tonight's menu. Can't wait.

Chef Michael Brewer is getting ready to compete in the Great American Seafood Cookoff coming up August 8 here in New Orleans; those of you who subscribe to the magazine can prepare his winning dish yourself. His Sheepshead Nachos recipe is on page 50 of the July/August issue.

WIN a Louisiana-Style Tailgate Party! The Louisiana Seafood Promotion and Marketing Board will ship the ingredients and tools you need right to your door. Click here for details.

See our list of what's happening around Louisiana below and find something to do this weekend, even if it's just staying cool. Whatever you decide, enjoy the recipes this week, share them with family and friends, and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Resources:

Louisiana Farmers Markets

Louisiana Visitors' Centers

Tip of the Week:

All About Chili Peppers

Miss last week's recipes?

• Flank Steak with Parsley Sauce

• Emeril's Seafood Paella

• Potato and Ham Croquetas

Looking for a specific recipe? We have over 1200 searchable here!


	Pepper-Garlic Shrimp over Fettuccini Inspired by the classic Italian dish Pasta Aglio e Oglio, olive oil is infused with garlic and hot pepper flakes, used to quickly sauté plump shrimp, and tossed with hot pasta. Easy, super delicious. Click to forward this email and recipes.

	Chicken over Grilled Corn Salad This is a weeknight favorite of mine when corn and tomatoes are at the peak of freshness. It's a simple preparation that delivers a huge burst of flavor, and comes together in about half an hour. Click to fo rward this email and recipes.

	White Lily Sweet Cake Biscuits Master this sweet biscuit and have an array of dessert options on hand. As shown, the biscuits are served with fresh fruit. Alternatives include serving them hot with fruit that's been cooked down with sugar and maybe be a liqueur, topped with vanilla ice cream or whipped cream; the dough also works well in a fruit cobbler. Click to forward this email and recipes.