It is National Pecan Day! Actually, National Pecan Month, but today's the official day. 

Pecan trees can be found all along the lower Mississippi river valley(my grandmother had a small orchard) and are a big crop in Louisiana. It is said pecan crops were so bountiful, the early Spanish explorers used them as ballast in their ships, carrying our native fruit around the world. It is a staple in Southern cooking; where would we be without pralines, and pecan pie?? Our friends at the Cane River Pecan Company, headquartered in New Iberia, are celebrating the month by giving away a year's supply of pecans to one lucky winner; see the link below for more details.

I'm putting the finishing touches on my May/June issue -- the first of my fifth year of publishing! It's loaded with some great recipes -- BBQ Crab, anyone??? -- there's a true insider's glimpse into northern Louisiana, and Meg Bickford, the first woman executive chef in the Commander's Palace family of restaurants, writes about what it's like to have a family reunion with 40 people that lasts an entire WEEK. If you're not a subscriber, there's still time! You can get a three-issue trial subscription for just $10, or a one- or two-year for $25 or $40.

As you can see by the length of the Events Calendar below, festival season is in full swing! Find something to do this weekend, enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind. 

Win Louisiana Crawfish!! 

How would you like to win a shipment of Louisiana crawfish tails? Plus the fixings for Crawfish Mac and Cheese, and Blackened Crawfish Supreme.

Susan Ford, Publisher

Louisiana Kitchen & Culture

Mar/Apr 2016 issue

Order TODAY to receive your March/April (50+ exclusive recipes inside) Subscribe Today.

Tip of the Week:

Pecan-Crusted Redfish & Strawberry Beurre Blanc

Chef Holly Goetting was honored earlier this week as a Legend at the Best Chefs of Louisiana event; she first prepared this dish as part of a cooking demonstration I produced. She did it in 30 minutes, so don't be put off by the length of the recipe! The Strawberry Beurre Blanc will be put to good use in many ways after you taste it.

Chef John Folse's Favorite Po'boy

Hint: it's a Sicilian Meatball po'boy: gently seasoned meatballs stuffed with a little cheese and simmered in your personal favorite red gravy. I bet they'd be good stuffed into the rolls in the following recipe.

Parmesan Cheese Bread

I have been loathe to learn to bake bread, because if it's not in the house, I can't eat it. I've been drooling over this recipe since I bought this cookbook in 1999, and finally pulled out the Kitchen Aid and made it this weekend. There were four of us for dinner, the recipe makes 12 good-sized rolls, there were TWO left. And it was a substantial meal of brabant potato and steak hash with poached eggs. I'm afraid I've created a monster.

        To Add or Correct an Event email: Jim

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