September 28, 2017

One Meal, One Night, One Nation. There is a growing list of restaurants across the US signing up to participate in One Meal, One Night, which takes place this coming Monday, Oct. 2. A portion of the evening's proceeds will go to benefit restaurant and hospitality workers for immediate needs in areas affected by Hurricanes Harvey and Irma. If you are part of a restaurant that would like to participate, information is provided on this link; for diners, toward the bottom of the page is a list of participating restaurants by state, with links to their websites for reservations. If you cannot dine out but would like to make a donation, visit the Greater New Orleans Foundation's website and specify that your donation is for Hurricanes Harvey and Irma Hospitality Workers Relief.

Shaking the Money Tree: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.

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.

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

Miss last edition's recipes?

• Last week: Buttermilk-Battered Popcorn ShrimpOysters en Brochette

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Tip of the Week:

Preparing Tastier Pasta.


Crisp Pan-Fried Eggplant

Crisp Pan-Fried Eggplant

These crunchy beauties are delicious as a stand-alone snack, but they're also the starting point for a great meal Top them with Shrimp Remoulade; put them on a sandwich; use them as the base for Eggplant Parmesan; etc. This recipe includes a link to making seasoned flour, which should be a pantry staple.

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Baked Stuffed Crabs

Baked Stuffed Crabs

Surely you've heard the expression "it's like eating popcorn shrimp" -- used to describe something that's very simple, and/or addictive. Well, that's why you should plan to make several batches of these shrimp; the first batch will disappear as quickly as you can pull them out of the hot oil. Have plenty of cocktail sauce on hand for dipping.

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Chicken Cutlet with Cream Gravy

Louisiana Kitchen & Culture magazine subscribers only! You'll find this easy, delicious recipe on page 30 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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