Congratulations to Lt. Governor Billy Nungesser and the staff of the office of tourism; and the wonderful array of people involved in tourism around the state of Louisiana. The Lt. Governor announced another record-breaking year for tourism here: 46.7 million visitors this year. Tourism is one of the top 5 employers in our state, and we take a lot of pride in feeding you well and entertaining you. I hear from readers from all over the world about memorable trips; is Louisiana on your must-visit list for the coming year?

Advice, please! Overrun by mint, I'm pondering what to do with it, beyond the obvious: mint-infused water, tea, lemonade; adding it to salads; and of course a mojito. English peas tossed with green onions and mint would make a nice side dish for Easter dinner.

Mint and chocolate go together like peanut butter and jelly, so perhaps brownies made with mint-infused butter?? Do any of you have a favorite use for fresh mint that I'd be interested in trying? Drop me a note. Everything else in my container garden is coming along nicely; hopefully I'll be overrun by cucumbers in another month, and hot peppers after that. 

The weather's supposed to be great on Saturday, and there are plenty of outdoor festivals to choose from. Choose one -- or three! -- and have some fun. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Best-

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Roasted Lamb

From Chef John Besh's My New Orleans cookbook, this recipe has you braise lamb shoulder or shanks until it falls apart; it's cooked with garlic and tomatoes, and seasoned with rosemary. You use that meat to stuff a whole de-boned leg of lamb that's also seasoned with garlic and rosemary. Roast it to your desired degree of doneness—Chef suggests an internal temperature of 130˚F.

You then reduce the braising broth, and use it to sauce the sliced stuffed leg. Give this a try; it's not nearly as much work as it sounds like.

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Roasted Fresh Ham

Pork is big in the south because, back in the day when making a clearing in the forest wasn't nearly as straightforward as it is today, settlers opted to raise pigs instead of cattle because they could forage in the forest, leaving hard-won cleared land available for raising crops.

This recipe is from Chef Andrea Reusing's Cooking in the Moment. You need to start this recipe at least 24 hours, and up to 3 days, in advance, but it's going to yield a perfectly juicy roast covered in crispy, delicious crackling skin.

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Ambrosia-Filled Coconut Cake

My mother made a coconut cake with this very same boiled icing; she'd always make a little extra of the sugar syrup and drop it into little balls on waxed paper to make "rock candy". This version includes an unexpected ambrosia filling, made from pecans, pineapple, coconut, an orange, and some maraschino cherries. A delicious way to end an Easter dinner.

​This recipe is from Williams-Sonoma's Savoring America.

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