April 12, 2018


I'm wrapping up my May/June issue this week, and as I review the final proofs, I'm realizing that a lot of the food is a direct reflection of what Jim and I have been eating over the last few weeks. Even though we're still battling the occasional bought of what passes for cold weather down here, as the days get longer I turn to the grill, fresh vegetables, and lots of bright flavors when it comes to planning what's for dinner. So, for those of you who support me by subscribing to the magazine, make sure you've got plenty of mint, basil, parsley, and cilantro planted and about ready to start harvesting, and get in plenty of hot pepper plants for the summer issue.

I'm going to push your tastebuds a bit with some flavors I don't traditionally include in the magazine, but Louisiana is such a melting pot of cultures, they're really not a stretch. And they all go so well with our beautiful Louisiana seafood... I can't wait to get your reactions to the next issue. You've told me that March/April, pictured above, might be the best issue I've produced to date, which sets the bar high, but I really like the next one too.

A little housekeeping: Charter subscribers, the March/April issue is likely the final issue on your current subscription; we've been sending out renewal notices over the last 3 weeks, so keep an eye on your email inbox for your invoice. I know you don't want to miss an issue! Call 504.208.9959 or click for easy renewal. The next 6 years are going to be even better than the first 6! If you haven't subscribed to the magazine yet, join us for our 7th year: Subscribe Today!

We have friends visiting from Nebraska this week, and it looks like they've got a little winter following them in on Sunday. Just when you think, finally it's over... soup Sunday! 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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March-April 2018

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Redfish Grill BBQ Oysters

Redfish Grill BBQ Oysters

When making seasoned flour for frying or breading anything, think about how you want the finished product to taste and add herbs, spices, cheese, and pepper accordingly; pinch up a small bit of it and taste it. Ignore the raw flour taste and focus on the seasoning- adjust as you want. You'll be happy with your personalized results. Have plenty of blue cheese dressing on hand for these oysters, and pass the hot sauce at the table.

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Regatta's Kubuki Shrimp

Regatta's Kubuki Shrimp

From our friends at Regatta on Lake Arthur in Jeff Davis Parish, this will satisfy the shrimp lover in all of us (and who isn't a shrimp lover??). Their trick to getting a crispy coating on shrimp without resorting to a messy batter: wrap them in purchased wonton wrappers and deep fry them. Then whip together an easy sauce for dipping. Dinner in a minute.

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Pasta Primavera


Refrigerator Pasta

I also call this cleaning out the produce drawer pasta; based loosely on pasta primavera and full of olives, this simple recipe is versatile. Add whatever veggies you have dribs and drabs of, longest cooking first, etc. The cherry tomatoes make it saucy; save a little of the pasta cooking water to stir in instead of chicken broth and it'll thicken a little.

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Crawfish Dressing-Stuffed Artichokes

Crawfish Dressing-Stuffed Artichokes

Pull stuffed artichokes out of the oven, call the troops, and stand back; the first one gets inhaled. This recipe is available to paid subscribers and newsstand customers only; you'll find it on page 21 of the March/April 2018 issue of Louisiana Kitchen & Culture. Subscribe today, and get your copy next week.

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