September 6, 2018


Gordon missed us, thankfully enough; my thoughts are with those of you who weren't so lucky. Hopefully recovery will be easy, and power restored quickly.

On Monday, I'm heading over to Opelousas to judge the annual Soirée Royale competition, which showcases the work of some of the finest chefs of the region. I've had the pleasure of serving as judge more years than not over the past decade, and always look forward to the event.

I usually discover a few chefs to showcase in the magazine. I'll swing through Lafayette, and spend the night with my friend Debbie in Breaux Bridge; with any luck I'll have time to stop in and see Chef Bonnie Breaux at her new restaurant, Café Sydnie Mae.

When I return, I plunge headlong into production on the 2018 Holiday Food Guide, one of my favorite issues of the year. The recipe lineup is delicious, can't wait to start sampling. If you've got something in mind you'd like to see in the issue, now's the time to speak up!

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:

Acadian-Peppered ShrimpWhite Bean and Tasso SoupTomato Pie with Pimiento Cheese Topping

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Chef Paul's Bronzed Fish

Chef Paul's Bronzed Fish

Bronzed fish is Chef Paul's world famous blackened fish for the rest of us. You can only blacken in a well-ventilated kitchen, or over an outdoor burner, but you can apply this technique to fish, chicken, pork, shrimp, and even steak in an average home kitchen.

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Chicken Stew

Chicken Stew

This interesting recipe is from One Pan, Two Plates by Carla Snyder; chicken thighs are stewed with tomatoes and orange juice for tang, then finished with briny olives.

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Stir-Fry Shrimp with Lemon-Ginger Sauce

Stir-Fry Shrimp with Lemon-Ginger Sauce

This is a tried-and-true, quick, tasty stir fry from America's Test Kitchen. If you can't find asparagus, substitute in green beans; ginger and garlic wtih lemon is one of my favorite flavor combinations.

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Caramel Corn

Caramel Corn

Have you ever made caramel corn at home? It's surprisingly easy, and not surprisingly addictive; plus, you get to add as many roasted peanuts as you'd like. My subscribers will find the recipe on page 50 of the July/August edition of Louisiana Kitchen & Culture; subscribe today and get your own copy. We're offering a trial for just $10.00.

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Taste Tammany

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