March 5, 2021
What I'm working on: Monday I roasted a large bone-in pork butt that I seasoned Saturday night and marinated all weekend; it's for the Leisure Cooking section of the next issue of the magazine and I got rave reviews from all who tried it. I finalized developing recipes for a dinner we have at least once a month that involved roasted Gulf fish, a complementary platter of roasted vegetables, and garlicky spinach. This one comes together in just about an hour and so qualifies for a Weeknight dish, but it's so impressive I'm thinking I'll include it in the Leisure Cooking section as well. It can be prepped in advance, then cooked in about 20 minutes, making it a nice choice for a fun dinner with friends.
And, of course, crawfish. On the agenda this week, a versatile cornbread-based crawfish stuffing that will stuff a chicken breast, bell peppers, mushroom caps, and of course, an artichoke. I'm also working on a crawfish cornbread, a Southwestern-style crawfish mac and cheese, a marinated crawfish salad, and a buttermilk cornbread that's loaded crawfish (can you tell I think crawfish and corn go together exceptionally well?). That'll get me to the weekend; still to go, crawfish monkey bread, and maybe a crawfish spoon bread. Don't miss a bite--subscribe today, and you'll get your copy in hand in April
Enjoy the recipes below, stay safe, warm, and healthy, and, as always, let me know what's on your mind.
Susan Ford, Publisher and Editorial Director
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