October 8, 2020


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That lasagne I made last week actually came in at just over 11 pounds. It won my skeptical husband over, and made several neighbors very happy. You'll find the recipe in the upcoming, Holiday edition of Louisiana Kitchen & Culture, and I certainly hope some of you make it over the holiday season. I'll be sure to include directions on how to cut it down if that much lasagne sounds like too much, but keep in mind that it freezes well.

I'm writing this on Tuesday afternoon, because I'm cooking turkey and dressing tomorrow, then it looks like I'll be spending Thursday battening down the hatches for yet another hurricane watch. We had one this time of year a few years ago that petered out completely in the middle of the Gulf, and that is my sincere hope for this one as well.

It is Restaurant Week here in New Orleans this week, and our restaurateurs surly could use some support. Bayou Feast 2020 is running for the month in LaFourche Parish, Louisiana's  Cajun Bayou parish and I'm hearing that restaurants are slowly reopening in the Southwestern part of the state devastated by Hurricane Laura last month. Get out to eat if you can! 

We're sending out subscription renewal notices, so keep an eye on your email inbox.

Enjoy the recipes below, and, as always, let me know what's on your mind. Wear your mask, wash your hands, and don't touch your face!

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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August 2020

(click to read online)August 2020

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Taste Tammany Summer

Mahi-Mahi with Andouille Crust

Mahi-Mahi with Andouille Crust

From Ralph Brennan's New Orleans Seafood Cookbook: "This recipe calls for a couple of ingredients that are unusual for fish dishes. One is andouille, the lean and spicy smoked sausage found in many parts of South Louisiana.

The other is panko crumbs, which are made from a very dry wheat bread, and are coarser, flakier and lighter than other breadcrumbs. When cooked they take on a lovely golden brown color and also stay crisp longer. They're available in specialty food stores, Asian markets and on-line grocers."

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Lemon-Ginger Grilled Chicken

Lemon-Ginger Grilled Chicken

This simple recipe is from The Culinary Institute of America Cookbook: "Inspired by the Lemon Chicken which is a Chinese restaurant favorite, this heavenly, slightly tart dish can be made on the grill or under the broiler, and is delicious served hot or cold."

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Smothered Round Steak in Onions

Smothered Round Steak in Onions

From the cookbook Cajun Cuisine, required for old fashioned Cajun cooking, this recipe couldn't be simpler--and it's pretty inexpensive, too! Round steak, 7 steak (also known as blade steak), or what is sometimes labeled Gravy Steak, is tenderized, seasoned, coated in flour, then cooked low and slow with onions until fork-tender. Serve it hot over hot cooked rice.

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Blackened Shrimp Maque Choux

Creole-Seasoned Pan Seared Chicken

Fast enough for a weeknight but fancy enough for a dinner party, this is a meal in a dish, bursting with the flavors of summer. The sauce comes together in about 15 minutes, and is a good way to use up small amounts of leftover vegetables.

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