June 27, 2019 | Louisiana Kitchen & Culture

June 27, 2019

Bang for the Buck! As I compiled the recipe index last week for the latest issue and realized that there are almost 80 recipes in it, I thought, "What a bargain!" I have plenty of cookbooks that contain about that many recipes, and they cost a LOT more that a single copy of my magazine. If you're not a subscriber you're really missing out on a lot of great food. A trial subscription only costs $10; for that you'll get around 200 recipes between now and the end of the year. You can't beat that for a bargain- Sign up today and you'll get the issue pictured at right next week. (Subscriber copies will start arriving next week also.)

Plus, you'll be doing your part to help support this small business. Click here for a 1-, 2-, or 3-year subscription or click here for the $10 trial offer. You won't regret it, and I'll appreciate the business.

Next week is already July 4; find a selection of grilling recipes below to add to your menu ideas. 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.

Best regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription we have emailed you a courtesy reminder. Renew Today!

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Tip of the Week:

Quickly Rejuvenat Frozen Shrimp

Last Week's Recipes:

• Slow-Grilled Pork Butt

• Leah Chase's Seafood Gumbo

• Chipotle Shrimp


	Paul Prudhomme's "The Best Damned Chicken I Ever Ate!" From Chef Paul's Fiery Foods I Love cookbook, this is mighty fine chicken. The ingredient list is long, but leaving out what you don't have on hand isn't going to wreck the recipe. The key is to get it seasoned and let it marinate, then grill it until the skin is charred. You can finish it off on a lower temp side of the grill if need be. Click to forward this email and recipes.

	Easy Grilled Ribs I often cook ribs around July 4; my husband's birthday is a few days later, and ribs are easy to prepare for a crowd. This batch is par-boiled, then rubbed and marinated, ideally overnight. Finish them off with a nice crust on the grill- easy. Click to forward email and recipes.

	Grilled Garlicky Shrimp This is just an all-around good recipe. It serves as an appetizer or entreé; is great on top of a crisp green salad; makes an awesome filling for a po' boy; and is great as the "surf" portion of Surf 'n Turf. Click to forward email and recipes.

	Shrimp with Stewed Okra and Tomatoes This is the best version of this dish I have ever made. Everything in the dish is in season RIGHT NOW; My Louisiana Kitchen & Culture subscribers will find the recipe on page 43 of the May/June 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.