June 28, 2018



Just a short note this week; I'm enjoying some well-earned personal time this week, after putting issue #38, pictured at right, to bed. I was astounded when the final recipe count for the issue came in at over 75; that's a lot of development, testing, cooking, and tasting! It's all good, though, and it's motivated me to make the time to make tomato paste from scratch occasionally. The version we developed for the magazine is delicious, and has found its way into enhancing what I considered already delicious dishes in my regular rotation.

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Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind

Best regards,

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Basic Pulled Pork

Basic Pulled Pork

In addition to a delicious slow-smoked pork butt, this recipe includes a dry rub, pork marinade, and barbecue sauce; once the pork is smoked and pulled, you'll come up with endless uses for it. It makes a lot, and freezes well.

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Savannah Red Rice

Savannah Red Rice

Similar in style to a red Creole jambalaya, this recipe is just different enough to pique your interest. The rice is cooked in a flavorful tomato broth, after an initial sauté in butter and bacon grease; the shrimp and sausage are cooked separately and kept warm in additional tomato broth, then poured over the rice at the end. Delicious.

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Barbecue Pork Mac and Cheese

Barbecue Pork Mac and Cheese

This easy recipe comes together in less than 10 minutes, including the time it takes to peel the shrimp. Just make sure you have plenty of hot French bread on hand for mopping up the delicious sauce.

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Grilled Pork Cutlets

Grilled Pork Cutlets

These tasty pork cutlets marinate in a pineapple/soy mixture for a few minutes then are grilled to perfection. My subscribers will find the  recipe on page375 of the May/June edition of Louisiana Kitchen & Culture.

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