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January 29, 2015
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Thank you! Last week I asked those of you who read the print version of my magazine to take a few minutes to write and tell me what you enjoy most about it. Dozens of you did, sending thoughtful commentary on what you find valuable, along with ideas for future stories and features. We pay close attention, working hard to ensure we deliver a magazine that you will enjoy reading. If you missed my request, or forgot to respond, here's what I asked: take a few minutes to write me a note, telling me why you read Louisiana Kitchen & Culture. What you like, what you take away from each issue, and why you think others will enjoy it. I want to use those testimonials from actual readers in my subscription advertising campaigns this year. I won't publish your contact information, just your first name, city, and state. We have subscribers and newsstand distribution in all 50 states, and several foreign countries, and I want to hear from you all as much as I want to hear from my Louisiana subscribers. Click this link to send me an email, and thanks in advance for helping me out. If you've never been to Mardi Gras in Louisiana, consider visiting. Only a small portion of Mardi Gras is the wild party you see on the news in New Orleans' French Quarter. That's a lot of fun in and of itself, but there are plenty of spots along the parade routes in New Orleans and all over the state that are much more family friendly. For a comprehensive Louisiana Mardi Gras guide, click here. Finally, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President
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Chef John Folse's Sicilian Meatball Po'boy Chef Folse said he discovered this meatball on a trip to Calabria about ten years ago, and that it's his favorite for meatball po'boys. It's easy to make, feeds a hungry crowd, and is perfect for Superbowl Sunday. Keep the meatballs hot in a crockpot and let guests help themselves as they're hungry. Click to forward email and recipes.
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Spicy Boiled Shrimp with Cocktail Sauce In my opinion, there is nothing in the world better than a perfectly boiled, chilled shrimp with a spicy cocktail sauce. Lots of things as good, but none better. This one fits the bill; it's from Ralph Brennan's New Orleans Seafood cookbook. And no, you don't have to cook them with the head on, but the heads sure do add a lot of flavor. Make a batch of these for your Superbowl party and watch them disappear (set aside some for you!) Click to forward email and recipes.
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Flank Steak with Parsley Sauce I'm a long-time fan of the Lee Brothers, and this recipe is a classic example of why. The parsley sauce is the super-star of the recipe; its fresh flavor brightens up any cut of steak, but it also doubles as a great salad dressing, a marinade for chicken or shrimp, or as a spread on a roast beef, chicken, or turkey sandwich. Click to forward email and recipes.  |
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Published in New Orleans, Louisiana by Louisianians 2015 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |