August 16, 2018


Happy August.... various appendages crossed that the tropics stay quiet, and the Gulf of Mexico storm-free.

Last week I wrote about making boiled peanuts in my new Instant Pot, and many of you wrote to ask if I was planning to develop some classic Louisiana recipes using the pressure cooker. The answer is a resounding yes; in fact, you'll find a few recipes incorporating pressure cooker methodology in the upcoming September/October issue. So if you have any specific requests, or tips and tricks you can share with me, drop me a note.

If you're NOT a subscriber (for shame!), we have a limited-time trial subscription offer right now that includes the Holiday Food Guide: 3 issues for just $10. That's almost 50% off the cover price, and will get you close to 200 recipes. I hear from readers every week, telling me the magazine is better than it's ever been; for those of you who only get this free email newsletter, give it a try. You won't regret it. Click here to sign up, and you'll get your first issue next week.

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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Your Tip of the Week:

Why you should be salting meat well in advance of cooking

Last Week's Recipes:

Fried CatfishZucchini FriesSpicy Catfish Puffs

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Tammany Taste of Summer

Cajun Corn Chowder

Cajun Corn Chowder

This recipe is from America's Test Kitchen and thus thoroughly researched; but it calls for frozen corn. The markets are awash in fresh, delicious sweet corn right now; by all means use that instead! Stir a few shrimp in there too.

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Shrimp Scampi

Shrimp Scampi

White shrimp season opened this week in Louisiana, and the shrimp we're getting at the market are HUGE, so if you're local, get out your wallet and go buy some of the beauties. If you're not local, check your grocery store's frozen case for wild-caught Louisiana shrimp, make this, and live vicariously through us!

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Grilled Shrimp over Corn Macque Choux

Grilled Shrimp over Corn Macque Choux

This Macque Choux has a little twist; cook your bacon, then cook the onions in the bacon drippings. This is an easy recipe, taking full advantage of what's in season right now.

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Barbecue Pork with Coleslaw

Barbecue Pork with Cole Slaw

A quick and easy use for leftover pork roast, plus a cole slaw that had even the non-cole slaw fans raving. My subscribers will find the recipe on page 40 of the July/August edition of Louisiana Kitchen & Culture; subscribe today and get your own copy. We're offering a trial for just $10.00.

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