May 6, 2021

Susan Ford


Abbreviated note this week; my surrogate nephew/newly minted medical doctor neighbor got matched with the Cleveland Clinic for his residency, and will be pulling out of New Orleans for good tomorrow morning. We're sharing a final dinner tonight, I've baked him a loaf of bread today for the road, so not much time to dedicate here today.

For this week's recipes, I selected a fiery grilled chicken recipe complete with a chile sauce you'll use for other things; Italian-style Barbecue Shrimp you'll need plenty of French bread to serve along side; and a decadent risotto loaded with shrimp and crab. Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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In the Mail:

April-May 2021

Taste Tammany

Last Week's Recipes:

Barbecued Chicken

Crawfish Au Gratin

Eggplant Napoleons

Tip of the Week:

Which Flour to Use?

Fiery Glazed Chicken

Fiery Glazed Chicken

This one takes some advance planning because you need to make the Chile Sauce at least a week before using to let flavors fully develop, and you'll have leftovers for another use, so it's worth the time. The chicken is grilled, but could be prepared in a medium oven.

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Italian Barbecue Shrimp

Italian Barbecue Shrimp

This is a New Orleans classic, and there's not a scrap of actual barbecue sauce to be found. I invited a couple of hungry bachelor neighbors to join Jim and me for dinner one night and made a version of this; they declared it the best food they'd ever had. Make sure to have plenty of French bread on hand to sop up every drop of juice.

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Risotto with Crab and Shrimp

Risotto with Crab and Shrimp

Some people say risotto is only appropriate for cooler months, I say good risotto is appropriate any time of the year. This one is decadent with shrimp and crab; add a crisp salad and you have dinner.

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