July 6, 2017



I am headed to the lovely town of Breaux Bridge this weekend to spend some time with my friend Debbie and a couple of young ladies who are visiting their dad from upstate New York. We intend to cook up a storm - some for fun, some for the next issue of the magazine. I'll post pictures to our Facebook fan page as the weekend progresses. I promise it will be mouthwatering! Debbie's a better cook than I am.

In the latest issue of the magazine (pictured at right) there's a recipe for hot sauce that calls for Scotch Bonnet peppers; it's delicious. But a friend dropped off two pounds of mixed cayenne and jalapeño peppers last week, saying he'd split them with me if I'd make another batch. I fermented them and cooked it up earlier this week as directed using those instead, and it's so good I considered telling him it was so bad I chucked the whole thing out and keeping it all for myself. Then I thought, who can eat 8 cups of hot sauce?? Me, I guess.

As I mentioned last week, we're working on the recipe line-up for the 2017 Holiday Food Guide. I'm looking for starters, side dishes, stuffings, entrées, and desserts; send me what you've got for a chance at inclusion.

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

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Acadian Peppered Shrimp

Acadian Peppered Shrimp

This dish is best prepared with unshelled shrimp, but as a reader from the St. Louis area reminded me a few weeks ago, it's difficult to find them if you don't live near the Gulf. So go ahead and use wild-caught Gulf shrimp that are shelled if that's what you can find; just take care not to overcook them.

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Brigtsen's SOS Grilled Oysters

Brigtsen's SOS Char-Grilled Oysters

Chef Frank Brigtsen gave us this recipe to use in the magazine a few years ago; they're delicious. Just make sure you have plenty of French bread on hand to get every last drop of the buttery garlicky sauce.

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Crab Remoulade Salad

Crab Remoulade Salad

Bonus- this recipe includes a link to a remoulad recipe and a tomato relish that are both excellent on their own; you'll find a myriad uses, and be delighted with cool, crisp salads all summer.

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