May 11, 2017



I pulled out some of my older cookbooks for this week's newsletter; it's good to go back and reflect on what we were eating years ago. I have a stack of community cookbooks from around Louisiana, plus some classics on Creole cooking. Do you have any that you consider essential to your kitchen? If so, I'd love to hear about them; drop me an email and I'll check them out.

Next weekend (May 14) is Mother's Day. We suggest you consider the gift of a subscription to Louisiana Kitchen & Culture to ALL the moms on your list; it's the gift that keeps on giving, and she'll think of you each time an issue lands in her mailbox. We'll send her first issue out right away; click here to preview the Table of Contents and Recipe Index for the May/June issue. Click to give Mother's Day Gift subscription.

We'll be sending out renewal notices over the next few days to those of you with subscriptions up for renewal; keep an eye on your email inbox to keep your status current. If you're not a subscriber you're missing out on an awful lot of good food; click here to view the current table of contents and recipe index, or here to subscribe.

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

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Baked Stuffed Flounder

Excerpted from Down the Bayou

Baked Stuffed Flounder

Baked stuffed flounder has always been a favorite of mine; it brings to mind the old classic seafood restaurants that were ubiquitous in beach towns all along the Gulf Coast. If you don't have access to whole flounder, any mild white fish will substitute; if the fillets are not thick enough to cut pockets in for the stuffing, spread the stuffing over the fish and roll it up. Secure with kitchen twine or toothpicks. Cooking time may vary.

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Coconut Beer Shrimp

Coconut Beer Shrimp

From the Commander's Palace New Orleans Cookbook (published in 1984), this dish was created for  one of the restaurant's regular customers, whose favorite dish it was. You'll find other uses for the dipping sauce, and there's also a link for creating your own Creole seafood seasoning mix.

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Mama's Cajun Meat Pies

Mama's Cajun Meat Pies

From Cook and Tell: Unique Cajun Recipes and Stories, this is a classic old Cajun dish. If you don't want to fry them all at once, individual pies can be frozen, but unless you're cooking for one you'll be amazed at how many get devoured while the next batch is frying.

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