September 7, 2017




Call to Action! I rarely ask you to contribute to specific causes, but I am now! I have been asked by Café Reconcile to compete in the inaugural Top Chef Reconcile next month, and I want you to support my team:

1. Buy tickets to the event, if you can be in New Orleans on October 8. Patron tickets are $100, general admission $50. Make sure you select Barranco & Ford team; our chef partner is Aaron Burgau, a King of Louisiana Seafood and co-owner of Patois and Central City BBQ.

2. Donate money. No amount too small! Don't forget to select the Barranco & Ford team.

3. Be a sponsor. There are several levels, starting at $500, which includes tickets and recognition at the event, and on up. Email me if you'd like details on sponsoring and I'll send you a list of the opportunities.

Café Reconcile changes lives by offering life skills and job skills training for at-risk youth, many of whom have no place else to turn. I have supported the organization for years, and have personally seen doors and opportunities open up for countless young people. Email or call if you have questions about the organization; let's go for lunch if you find yourself in town.

Congratulations to Dr. Carmen Johnson of Arpeggios Lounge and Event Center; her Sweet Potato and Pecan Tarts won both the People's Choice and Best of Show awards at the Soirée Royale in Opelousas earlier this week. I was one of the judges — it's truly a magnificent dessert, and I have high hopes that she will share the recipe with me for the upcoming 2018 Holiday Food Guide, which will appear in the November/December edition of Louisiana Kitchen & Culture. If you're not a subscriber, now would be a good time to sign up! You don't want to miss that issue.

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


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Miss last edition's recipes?

• Last week: Shrimp and Crawfish FettucciniEggplant and Seafood Casserole

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Tip of the Week:

Avoid greasy food when sautéing.


Andouille-Pretzel Sliders

Hot-Buttered Pretzel Andouille Sliders

You'll either hate me or love me for this one; easy to make and oh so good. The trick to the beautifully browned rolls is to dip them in boiling water loaded with baking soda. Slice and brown some good andouille and put out a selection of mustards -- and if you've got more than a few people in the house, you might as well start the second batch while the first one is rising, because one batch isn't enough.

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Cheesy Shrimp and Bacon Skewers

Cheesy Shrimp and Bacon Skewers

Every had these with crisp bacon and rubbery, overcooked shrimp? Or worse, perfectly cooked shrimp and limp, chewy bacon? Here's the trick: Cook the bacon until it's done through and on the verge of crisping; quickly wrap it around the shrimp and secure, then grill. The bacon will crisp up perfectly in just the amount of time it takes to cook the shrimp to perfection.

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BBQ Shrimp over Grit Cakes

Print subscribers only! You'll find this decadently delicious recipe on page 59 of the Sept/Oct 2017 issue. Not a magazine subscriber? 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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