March 12, 2020



I hope none of you took my advice last week to move your clocks back instead of forward an hour Sunday morning; if so, I hope you enjoyed your sleep-in! This time change is a hard one to adjust to, for some reason. But it is nice to have what feels like an extra hour of sunlight in the evening, and the weather's warm enough right now to sit outside and enjoy it. I need to get the patio table and chairs swabbed off. Maybe I'll wait until the oak pollen subsides!

This week's recipes are from several chefs around New Orleans, and all feature delicious Louisiana seafood. Unlike some of the recipes from chefs over the years, all three of theseare easy to prepare, so I hope you'll give them a try.

Click here to preview the March/Apil issue (pictured above right; I'm really happy with the cover), enjoy the recipes, and, as always, let me know what's on your mind. Have a great weekend, wash your hands, and don't touch your face!

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Last Week's Recipes:

Cajun Chilled Shrimp

Catfish Parmesan

Beef Tenderloin with Oregano Butter

March/April 2020

(click to find a retailer near you)Mar/Apr 20

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Taste Carmello

Tip of the Week:

How to Soften Butter Quickly


Crab Gnocchi

Crab Gnocchi with Citrus Cream

From Michael Brewer, executive chef at Copper Vine in New Orleans, this dish is the epitome of what you can do when working with simple but exquisite ingredients. You'll find plenty of other uses for both the gnocchi recipe and the citrus cream.

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Grilled Gulf Shrimp with Heirloom Tomato Salad

Grilled Gulf Shrimp with

Heirloom Tomato Salad

From Nina Compton, at the helm of Compère Lapin, this recipe also demonstrates what you can do with just a few quality ingredients. Bonus, a buttermilk dressing that you'll go back to all summer.

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Shrimp Muddy Waters

Shrimp "Muddy Waters"

From Brian Landry, chef at Jack Rose, this dish is going to take some time to prepare but most of the time is hands-off. Chef suggests serving it over rice, grits, or pasta; pictured here, over a squid-ink pasta served at the restaurant.

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Chicken-Fried Steak with Mushroom Gravy

Chicken-Fried Steak & Mushroom Gravy

This is an easy brunch option- along the lines of crawfish étouffée, soft scrambled with eggs and topped with hollandaise. My Louisiana Kitchen & Culture subscribers  will find the recipe on page 25 of the March/April 2020 print magazine; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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