September 20, 2018

I made a flying trip to Lake Arthur Tuesday afternoon for a fundraiser for my friend Marion "Butch" Fox; she's running for the Louisiana House of Representatives in Louisiana District 37 and is a tireless supporter of the tourism industry in the state, as well as economic development.

I left New Orleans late, so part of the trip was pretty close to actual flying; I returned home yesterday at a more leisurely pace, out of Port Arthur through Gueydan, Kaplan, Abbeville, and Delcambre. A reader wrote me earlier in the week praising the fact that in print, Louisiana Kitchen & Culture highlights culinary culture and destinations from the smaller communities around the state in addition to the big cities; I made note of lots of little, no doubt delicious, restaurants and diners along the way, and some specialty meat markets, grocery stores, and farmer's markets that we will explore in more depth next year.

It's hot, y'all; stay cool, 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

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Your Tip of the Week:

Why you should be salting meat well in advance of cooking

Last Week's Recipes:

Braised Short RibsCreole-Stuffed ShrimpOyster Po' Boy Sliders

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Fish Camp Chowder

Fish Camp Chowder

Unless you're a fisherman, or know one, speckle trout are hard to come by; substitute any flakey mild white fish. This is from George Graham's award-winning blog, Acadiana Table.

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Cane-Marinate Pork

Cane-Marinated Pork Tenderloin

Chef Joseph Maynard created this recipe for a feature story that ran in Louisiana Kitchen & Culture several years ago; the pork tenderloin marinates overnight in a molasses marinade; he served it over a bed of roasted sweet potatoes and sautéed Swiss chard.

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Baked Ziti with Sausage

Baked Ziti with Sausage

If you like lasagna, you will LOVE this recipe. Loaded with cheese and tasty Italian sausage, it's also got eggplant — kind of a cross between lasagna and eggplant Parmesan. Serve this wil a crunchy green salad and some garlic bread, and you've got a fine dinner.

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Oysters Rockefeller

Oysters Rockefeller

Oysters Rockefeller: easy. Great choice for an appetizer, hors d'oeuvre, or out on a buffet at a tailgate party. My Louisiana Kitchen & Culture subscribers will find the recipe on page 31 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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