June 29, 2017


Congratulations to LK&C columnist Chef Hardette Harris; she has been named a 2017 Small Town Chef award winner by Country Roads magazine. Well deserved.

Magazine subscribers please note: Your Jul/August issue mailed today. The Sept/Oct edition of the magazine is well under way, which means it's time to start nailing down the 2017 Holiday Food Guide. Last year's was a blockbuster that we want to top, so we're asking for some input from our readers. First up, what kind of candy did your grandmother make around the holidays? Mine had a pecan orchard and always made divinity; butterscotch fudge; Martha Washingtons; cornflake candy; she also liked peanut butter fudge. Send me some ideas; we'll get to work researching and deliver for everyone's sweet tooth. Not only for your table, but for gifting as well.

It's hard to believe, but it's July this weekend, the year is halfway over already. And of course we're celebrating July 4th on Tuesday; I've pulled together three great recipes below that will be the talk of the party. Enjoy the holiday!

And finally, VOTE EARLY, VOTE OFTEN! My friend Chef Cory Bahr of Monroe, Louisiana is competing to be the next Food Network Star, and needs your vote as Fan Favorite. Right now someone from Kentucky is leading and we can't have that. Click and vote often!

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: John Folse's Chicken and Sausage Jambalaya, Southern Fried Shrimp, West Indies Crab Salad

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Fish Burger

Fish Burger with Dill Pickle Tartar Sauce

Foolproof, crispy-crunchy fried fish fillets give a beef burger a run for its money with this preparation. The fish is seasoned generously, and doubled-dipped in flour and crisp panko bread crumbs. Bonus - a recipe for dill pickle tartar sauce!

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Grilled Beef Kebabs

Grilled Beef Kebabs

Make a very tasty marinade with pantry staples; use a flavorful beef cut such as flank steak. Marinate it overnight for flavor and tenderness; skewer and grill at the last minute to desired degree of doneness. Delicious.

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Louisiana Seafood Boil

Louisiana Seafood Boil

The real deal -- perfect for a 4th of July backyard bash. You need an outdoor cooking rig like this, live crabs, and fresh Louisiana shrimp; the rest of it comes together in a hurry.

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