March 30, 2017



Crowdsourcing! Last week I passed along a reader's query about a swamp experience that included an overnight stay; none of you had any leads, but many expressed interest in the concept, so I've passed the idea on to a few people. You'll be the first to know should anything come of it -- I'd sign myself up for that sort of weekend. It sounds like a lot of fun.

The 6th annual A Taste of Covington wine, food, and music festival kicks off next week. Running Wednesday through Sunday, the festival has a wide range of wine experiences to choose from, and lots of tasty food. Tickets and information can be found here.

On Friday I've volunteered to help judge entries in this year's New Orleans Wine and Food Experience. The NOWFE team puts together a grueling 5-day schedule of tastings for the judges, with as many as 12 entries to taste per day. A few hardy souls volunteer for multiple days; I limit myself to one, with a recovery day after. This year I'm on the bus that makes the Baton Rouge/Northshore swing, ending up back in New Orleans. With travel time factored in, I shouldn't be too miserable at the end of the day, but there will be no dinner requirements Friday night!

The weather's supposed to be great on Saturday, and there are plenty of outdoor festivals to choose from. Choose one -- or three! -- 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?

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Salmon Croquettes

Grilled Flank Steak

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Fried Crawfish Tails

Fried Crawfish Tails

Usually, these will go as fast as you take them out of the fryer; in the unlikely event you have any left over, they make an excellent addition to a chopped salad. Think of them as crawfish croutons.

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Cajun Smothered Seven Steak

Smothered Cajun Seven Steak

Cut from the chuck portion of a beef, this steak includes a piece of the shoulder bone, shaped like the number 7. It's a very flavorful cut of meat, but tends to be tough, thus the long cooking process. Which also yields up some delicious gravy, so have plenty of rice or biscuits on hand! This issue is from my friend Debbie, in Breaux Bridge.

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Deep-Fried Pork Nuggets

Deep-Fried Pork Nuggets

This recipe calls for pork loin, but a pack of Boston butt cut up for jambalaya will work just as well, and most of the work is done. As with the crawfish tails above, in the unlikely event you have leftovers, add them to a tossed salad for "pork croutons".

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