November 9, 2018


Two weeks until Thanksgiving! Where did the time go. I think we're going out to eat this year; my family gathered at my house last weekend, for a pre-holiday get-together. My brother Drew smoked a pork butt for 14 hours; I'm going to see if I can finagle the recipe out of him. It was delicious, cut-with-a-fork tender.

I've come close to perfecting my mom and grandmother's gingerbread recipe; I made it for the family Saturday and we all agreed that the flavor is spot on, the texture is still a little off. So poor me, I'll have to make that a few more times, just for testing purposes, you know, and see if I can get it completely there. If so, you'll see the recipe in the January/February issue of Louisiana Kitchen & Culture.

Speaking of, what's your ultimate comfort food? That's the theme of the next issue, and I'm still finalizing the recipe list. If you'd like to see a specific recipe, or better yet, if you've got an awesome comfort food recipe you're willing to share, drop me a line. But do it quickly, because as always, deadlines loom.

Those of you who've given gift subscriptions to the magazine in years past should have received your holiday list from us within the last week. If you've not seen it yet, give us a call: 504-208-9959.

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Enjoy this week's recipes, share them with family and friends, 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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P.S. Your Nov/Dec issue is in the mail expect it in the next few days.

Your Tip of the Week:

Baked Ham Help.

Last Week's Recipes:

Galatoire's Chicken CreoleShrimp and Grits a Ya-YaOld Fashioned Caramel Candy

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Artichoke and Seafood Dip

Crab and Shrimp Artichoke Dip

Put this one on your Thanksgiving pre-dinner snack menu. Just to be sure, make a batch this weekend to eat yourself -- Just to be sure it's worthy of guests, of course!

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Chicken-Fried Steak with Cream Gravy

Chicken-Fried Steak with Cream Gravy

Ultimate comfort food!! Not going to eat this every day, but by all means try most anything in moderation!

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Chocolate Souffle with Chocolate Ganache

Chocolate Soufflé with Chocolate Ganache

Don't be intimidated by the word soufflé: They're not that hard to make! Just make sure you'll serve them the instant they come out of the oven. I'm told many restaurants make them up in advance and let them sit around, baking them on demand, rather than starting from scratch with each order.

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Pepper Jack-Stuffed Boudin Balls

Pepper Jack-Stuffed Boudin Balls

You'll find these at gas stations all over southwestern Louisiana. My Louisiana Kitchen & Culture subscribers will find the recipe on page 51 of the September/October edition; subscribe today and get your own copy. We're offering a trial for just $10.00.

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