October 19, 2017

Yay fall! Finally, the heat broke and the temperatures are in the mid-70s in the afternoon. I've opened up the doors and windows, and sincerely hope it stays just like this for weeks; this is my idea of perfect weather. 

Our 6th Annual Holiday Food Guide (Nov/Dec issue) mails next week, and it is loaded with good food. Including a recipe for the best turkey I've ever made, and I've baked a lot of turkeys. I soaked it for 24 hours in a buttermilk brine; it was flavorful all the way to the bone, and leftovers were still juicy after several days. If you're not a subscriber, there's still time to sign up and get the issue, but you need to do it soon.

We are gearing up for the Louisiana Seafood Festival next weekend; I've been involved in that one since the inaugural festival back in 2007. As you may recall, we always sponsor the cooking demonstration stage at the Festival; it has moved to the beautiful Woldenberg Park along the banks of the Mississippi in the historic French Quarter here in New Orleans. Festivities kick off at 11:00 on Friday, October 27; my baby brother's birthday and two weeks from tomorrow. It is a ticketed event this year, with entry starting at $10. There are volunteer opportunies; make sure to stop by the demo stage and say hello. I'll be there all three days.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Picking the Right Apples for Pie


Stuffed Bell Peppers

Chef Paul Prudhomme's Stuffed Peppers

From Chef Paul's Always Cooking, (a copy of which I own and is autographed to me personally) this recipe is easy enough to cook on a weeknight and delicious enough to serve to company. Double the filling and freeze half of it; you'll have dinner in a hurry later this fall.

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Justin Devillier's Gulf Shrimp and Grits

Gulf Shrimp and Grits

Chef Justin Devillier prepared this dish for a cooking demonstration stage I produced years ago; it's a New Orleans favorite. He uses stone ground grits and recommends cooking them for 90 minutes, but that's not hands-on time; everything else comes together in about 20 minutes.

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Chicken Drummettes

Chicken Drumettes

Louisiana Kitchen & Culture magazine subscribers only! You'll find this easy, delicious recipe on page 16 of the Sept/Oct 2017 issue. Not a magazine subscriber yet? Try our special $10 TRIAL subscription and get the next 3 issues; you'll get this issue next week. Click below to order.

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