June 8, 2017


The monsoons of the last few days finally turned to sunshine yesterday -- temps in the mid 80s, but breezy with low humidity. In other words, my favorite weather. There may be some lizard DNA in my body. Needless to say, we'll be firing up the grill; we've got a taco party photo shoot planned and a good bit of the food is going on the grill. I can't wait.

Here in New Orleans, the beloved, iconic Creole tomato will be celebrated at the Creole Tomato Festival taking place at the French Market, but be forewarned -- Saturday is also World Naked Bike Ride Day, and of course there's an event in New Orleans. It'll wend its way throught the French Quarter sometime after 4:00 and the motto is "Go as Bare as you Dare" so look the other way if you're offended!

On the subject of Creole tomatoes, I'm averaging about 1 a day. A Creole tomato sandwich is my breakfast of choice, and a platter of sliced tomatoes and cucumbers rounds out most dinners; there's nothing like them. If you don't have access to them in your local market, you might want to prevail upon a friend to ship you a care package of them. They'll ripen on the window sill!

Congratulations to Brian Clark of The Oyster Troff in Eustis, FL; he took home the top prize in the P&J Oyster Shucking competition last weekend, tying the competition's record of 20 oysters shucked in 2 minutes. That's some serious hustling.

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: Garlic Shrimp over Pasta; Simple Summer Squash; Blackened Snapper with Corn Relish

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Shrimp and Grits a Ya-Ya

Gibson Family Shrimp and Grits a Ya-Ya

From a family of Louisiana shrimpers, this recipe is loaded with goodness, and plenty of Louisiana shrimp. Try a smoked gouda in the grits for a variation after you make it the first time; you will certainly add it to your regular rotation.

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Huevos Rancheros

Huevos Rancheros

We very rarely make a "traditional" breakfast at home, but I've always been a big fan of breakfast for dinner. I almost always have some basic seasoned beans in the refrigerator or freezer, so this is easy to put together on a busy weeknight. While black beans are traditional, any cooked bean is fine.

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Smothered Pork Chops with Chanterelles

Smothered Pork Chops with Chanterelles

Usually when I think of 'smothered" I think of a long slow cook; flavorful bone-in pork chops in this instance are cooked quickly and smothered in a blanket of tasty mushrooms. Have plenty of fluffy white rice for soaking up the gravy!

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