March 16, 2017



Happy St. Patrick's Day! I've got friends coming for corned beef and cabbage tomorrow night; looking forward to it.

We're making and photographing po' boys like nobody's business this week; the sauces we've concocted include rémoulade, lemon garlic aioli, dill pickle tartar sauce, cocktail sauce, and cilantro and roasted jalapeño sauce. You can imagine all the divine fillings we're making to go along with the sauces; they're so good they'd liven up shoe leather. Follow us on Facebook for some outtakes from the shoots, and to salivate vicariously with us.

Housekeeping-- many of our Charter Subscribers will have received subscription renewal notices this week; keep an eye on your email inbox for your notice and make any changes you'd like. The automatic renewal for 1 year is $25; if you'd prefer 2 years for $40 or 3 years for $55, give us a call: 504-208-9959 or click here to renew on line.

Let me know what you decide to cook out of your March/April issue; there's some good food in there. There are many festivals and events around the state this weekend, so check our calendar below, and get out and have some fun. 

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


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Miss last edition's recipes?

• Most viewed last week: Crab Remoulade Salad

Pulled Pork with Tabasco Mustard Sauce

Caribbean Gruilled Shrimp "Pinchos"

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Tip of the Week:

Make a richer vegetable stock.

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Crawfish Macque Choux over Fried Eggplant

Crawfish Macque Choux over Fried Eggplant

Visually stunning, this tastes even better than it looks. Even better, it's easy, particularly if you have a helper on the prep work. It's better with fresh corn cut from the cob, but it's rich enough frozen corn kernels work just fine.

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Chicken Noodle Soup

Chicken Noodle Soup

I spoke too soon last week when I speculated that the cold weather was behind us; mid-40s when it's humid is cold! This easy soup is perfect for a cold evening.

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Port Hudson's Southern-Fried Chicken

Port Hudson's Southern-Fried Chicken

Wiley Rowe, caretaker of John Folse's White Oak Plantation in Baton Rouge, says this is the best recipe in the entire 842 pages of the Encyclopedia of Cajun & Creole Cuisine, a book I refer to so frequently it stays close to my desk instead of on the bookshelf with my other cookbooks. This is how my mother fried chicken, and she'd usually make pan gravy behind it to serve over rice. Delicious!

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