April 19, 2018

 

It's NOLA Navy Week, complete with Tall Ships, navy ships coming in from all over the world, and the third edition of the NOLA NAVY Seafood Cook Off, of which yours truly has the privelege of once again acting as judge.

Eight Louisiana chefs, including three past winners of the title King of Louisiana Seafood, will be paired with chefs from The Tall Ships Oliver Hazard Perry from Newport and Picton Castle of Nova Scotia; the HMCS Charlottetown of Halifax; the USS Kearsarge; the Benjamin Dailey; the Cypress, and La Résolue from France. I, along with top military brass, will taste and rate the food, and you are invited to come cheer the teams on. The navy band will be in attendance providing background music, and the scenery is wonderful: the cook off takes place in Woldenberg Park where Conti hits the Mississippi River. The venue will be tented, so come on out, rain or shine.

The event will help raise awareness for and support the Gulf Seafood Foundation's #helpinghands Orange Glove program to raise awareness for fishermen across the entire Gulf Coast affected by the unprecedented string of hurricanes in 2017.

 I hope to see you there; 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

P.S. If you received your magazine subscription renewal reminder please click here Renew Today and take advantage of the special 2nd year for only $15


Your Tip of the Week: Basic Brining

On Sale Now:

March-April 2018

(60+ 
exclusive recipes inside)

Jan.Feb2018Get your copy next week. Subscribe Today!


Last Week's Recipes:

Redfish Grill BBQ Oysters 

Regatta's Kubuki Shrimp


Pasta Primavera

Looking for a specific recipe? We have over 1,200: Click here!


Redfish/Shrimp

Red Posole

Red Posole

My sister first made a version of this for me back in 1990, and it has been in regular rotation, as in I make it at least 6 times a year, ever since. Of course, it has evolved over time, but it never gets old. Because it's loaded with raw vegetables, it's refreshing on a hot day, because it's soup, it's warming on a chilly day. I think I'll put it on the menu for next week.

 Click to forward this email and recipes.


Louisiana Cioppino

Louisiana-Style Cioppino

Don't let the long list of ingredients put you off this one, and feel free to substitute the seafood. If you can't find something, add more of one of your favorite. I like to load this up with shrimp and crab; just make sure you've got plenty of garlicky toasted bread or croutons for the sauce.

Click to forward email and recipes.


Pineapple Upside Down Cake

 

Pinepple Upside Down Cake

This old fashioned recipe was one of my mother's favorites; she loved pineapple, and almost always had a can in her pantry. She'd often mix coconut in with the brown sugar and pecans; as pictured here, we made the cakes in large muffin tins for individual servings.

Click to forward email and recipes.

https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake

White Beans with Sausage

White Beans with Sausage

Serve this over rice for a more substantial meal; it's better if you start with dried beans, but good-quality canned beans will do in a pinch. This recipe is available to paid subscribers and newsstand customers only; you'll find it on page 43 of the March/April 2018 issue of Louisiana Kitchen & Culture. Subscribe today, and get your copy next week.

Click to forward email and recipes.


LA Cajun Bayou`



Join us on Facebook and help spread the word about the magazine and reach our goal - 10000 fans. Click, it's that easy.


To our many newsletter readers:

Enjoy this newsletter? Here's how you can help us grow.

Click to become our fan on Facebook, help spread the word.

• Forward this newsletter to family & friends, forward link at the bottom.

• Subscribe to Louisiana Kitchen & Culture magazine, that's what keeps the lights on. Give us a try you'll love it.

• Email your ideas & suggestions.

Thank you and enjoy!


This newsletter is read by thousands of people every Thursday. For advertising information, email Susan


Great Gift Idea!

Bundle +



        To Add or Correct an Event email: Jim


Apr 19, 2018 to Apr 22, 2018


Apr 20, 2018 to Apr 22, 2018


Apr 20, 2018 to Apr 21, 2018


Apr 21, 2018 to Apr 22, 2018


Apr 21, 2018 to Apr 26, 2018


Apr 22, 2018


Apr 25, 2018 to Apr 29, 2018


Apr 27, 2018 to Apr 29, 2018


Apr 27, 2018 to Apr 28, 2018


Apr 27, 2018


Apr 29, 2018


May 3, 2018 to May 5, 2018


May 3, 2018 to May 13, 2018


May 3, 2018 to May 6, 2018


May 4, 2018 to May 5, 2018


May 4, 2018 to May 6, 2018


View entire event list here (search by name, city)

Louisiana Recipes Newsletter Archive (search past newsletters)

See what we're doing on Facebook |

2018 Copyright Our Kitchen & Culture, LLC.  All Rights Reserved

Published in New Orleans, Louisiana

Kitchen & Culture  1450 Annunciation Street #2119  New Orleans, LA 70130

Find us on line | Subscribe to Magazine | 504.208.9959 | Forward this email