April 16, 2015 | Louisiana Kitchen & Culture

April 16, 2015

We put the final touches on the May/June issue last night, and it's spectacular If I say so myself. I'm particularly excited about the cover; it's magical. I get goosebumps when I look at it, and it's very appropriate for the first issue of our fourth year of business.

Which brings me to some housekeeping: we'll generate the subscriber mailing list for that issue in the next few days. If you have received a renewal notice from us but haven't gotten around to paying yet, stop and do so; you do NOT want to miss this next issue! Click or call 504-208-9959.

Also, just ten days left to enter to win the New Orleans Wine and Food Experience package at the Hotel Monteleone.

I have friends visiting this week from Nebraska; I'll be touring them around all day today, stuffing them with crawfish and po' boys. We may have to travel by pirogue, but at least it's a warm rain.

And finally, I want to offer congratulations to my good friend Chef Cory Bahr. I first met him five years ago this spring, and he continues to wow me. Last week we learned that he's won Food & Wine magazine's People's Choice: Best New Chef. Last year he won that for this region, this year he won overall. If you find yourself in the Monroe area, make sure you stop by Cotton and/or Nonna, his two spectacular restaurants in that town. You won't regret it.

It's spring festival season - see our calendar below. Whatever you 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.

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

Click to Visit Our Web Site

P.S. Don't forget to enter our annual contest for a chance to win deluxe accommodations at the Hotel Monteleone in the historic New Orleans French Quarter, and tickets to the New Orleans Wine and Food Experience: Click to Enter.

March/April 2015 On Sale Now:

Subscribe Today: Get your copy

next week!

Resources:

Louisiana Farmers Markets - buy local

Louisiana Visitors' Centers

Tip of the Week:

Lower Calorie Creamy Salad Dressing

Miss last week's recipes?

• Chicken in Garlic Sauce (#1 last wk)

• Grilled Pimiento Cheese Sandwich

• Seafood Artichoke Dip

Looking for a specific recipe? We have over 1200 searchable here!


	Emeril's Delmonico Barbecue Shrimp Chef Anthony put this dish in front of me a couple of years ago. They're served over rosemary grit cakes, and the sauce is infused with wine, garlic, Worcestershire, and shrimp, cooked down to a delicious consistency. I love barbecue shrimp, and this preparation is one of my favorites. Click to forward this email and recipes.

	Kubuki Shrimp The shortcut on this recipe is the versatile wonton wrapper - rather than dredging shrimp through a messy batter, wrap them in wonton skins and fry until crisp. Make a simple chili sauce for dipping -- and make a lot of shrimp. They're addictive. Click to forward this email and recipes.

	Pasta Primavera This is an easy recipe - substitute out any fresh vegetables you have on hand for the broccoli. Sometimes I like to use ground pork instead of beef, or mild Italian sausage - personal preference rules. Click to forward this email and recipes.