August 17, 2017 | Louisiana Kitchen & Culture

August 17, 2017

I am happy to report that I am feeling much better this week than last; many thanks to those of you who wrote with suggestions on what to cook for poor sick me with a sore mouth. I survived, and finally got back onto my regular cooking routine Monday night.

This week, I'm putting the finishing touches on the September/October issue of Louisiana Kitchen & Culture, and it's a great issue. The whole production process takes place over about a 6 week period, and it's gratifying to think back to some of the recipes we cooked back at the beginning of the cycle and remember how good they were. We've got contributions from readers from all over.

Next up: the 2017 Holiday Food Guide! I've been collecting ideas, reader recipes, and reader requests for months now, and can't wait to dive into that one. It's too bad there's no Smell-O-Vision!

It's Coolinary month in New Orleans; more than 100 restaurants in the greater New Orleans area are participating, offering prix fix pricing on brunch, lunch, and/or dinner. There are hundreds of meals to choose from, with dinner prices ranging from $20 to $40. It's a great deal.

Further west, Eat Lafayette is in full swing; also about 100 restaurants participating, offering a wide variety of cuisines and specials to choose from, and a correspondingly wide range of prices. It runs through September.

Next week's newsletter will publish on Friday instead of Thursday; I'll be tied up for most of the week at the Lt. Governor's Tourism Summit. If you do business in tourism in our state, you should be planning to attend; more details, including registration information, can be found here. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best-

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Mess-Free Perfect Bacon



	Garlic Spaghetti with Shrimp This easy recipe is full of flavor, and everything comes together in the time it takes to cook a pot of spaghetti. Add a crisp green salad and some hot French bread and you've got a great, tasty meal for a hot summer night. Click to forward email and recipes.

	Chicken with 40 Cloves of Garlic This recipe is very easy, requires nominal hands-on time, and the addition of a salad makes a meal. Potatoes are roasted along with the chicken and garlic. Be sure to have plenty of hot French bread on hand for spreading with the mellow garlic, and sopping up the tasty pan juices. Click to forward email and recipes.

	George Barisich's Croatian Shrimp Stew Louisiana shrimper Barisich says he's been making this on shrimp boats since he was 12 years old, when his dad turned the task over to him to avoid going in and out of the hot engine room where the stove was. Today, he gets a pot started when he turns his boat toward shore, and it's a family treat after he returns from a long shrimping trip. You'll find the recipe on page 21 of the July/August issue of the magazine; Not a magazine subscriber, try our special $10 TRIAL subscription and get the next 3 issues; you'll get this issue next week. Click below to order. Click to forward email and recipes.