January 14, 2016 | Louisiana Kitchen & Culture

January 14, 2016

I'm cooking. Some delicious food for the next issue of the magazine; tomorrow, lemon pound cake, then various concoctions featuring artichokes, then of course crawfish. It's a tough job, but someone has to do it!

Last week I was invited to the Friends & Family night prior to the opening of Fogo de Chão, a new Brazilian-style steak house on Canal Street here in New Orleans. I'd never been to that type of restaurant before, plus I was a little leery because there are multiple locations around the US and Central America; I have to say, I was really impressed. We were treated to the full Churrasco experience, which included the Market Table and any selections of the meats as they were brought out of the kitchen and carved tableside. I will definitely return, with a table full of people.

It's Mardi Gras! There are a few parades around the state this weekend, along with various other Mardi Gras-themed events. Check our comprehensive listing here, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.

Seafood! How would you like to win ingredients for an authentic Louisiana Seafood Boil? All delivered straight to your door.

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Louisiana Seafood dishes.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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	Brie & Bacon Chargrilled Oysters The weather's been cooler lately (finally) which makes me think of oysters. Brie, bacon, chargrilled oysters, to be specific. Is there a single word in the name of that recipe that you don't love?? Even better, it's easy. Click to forward this email and recipes.

	Black-eyed Pea & Sausage Stew With collards, and rice. This first appeared in the March/April 2015 edition of the magazine; I've made it several times. In fact, I quadrupled the recipe and made it for the crowd that dropped by on New Years Day; Health, Wealth, Luck, and Happiness all in one bowl. Click to forward email and recipes.

	Garlic Chicken This is a zesty entrée for a chilly winter night. The flavors are brightened right at the end with the addition of fresh parsley mashed with garlic; serve over rice, pasta, or simply with plenty of hot buttered French bread to soak up the sauce. Click to forward email and recipes.