July 11, 2019 | Louisiana Kitchen & Culture

July 11, 2019

We got about 8 inches of rain in an hour in my neighborhood yesterday morning; traffic was snarled, streets were underwater, and cars and homes were flooded. Apparently, more to come this weekend; I intend to hole up at home and get some serious cooking done. We have old friends visiting next week, and I am going to feed them well! I'm really looking forward to it.

The July/August edition of the magazine, pictured at right, is hitting mailboxes; subscribers started receiving it ten days or so ago, although we didn't get our copy here in New Orleans until earlier this week. Renewal notices follow shortly behind an issue, so keep and eye on your email inbox (or your physical mailbox if you opted for paper renewals) and get that taken care of. We're deep into the production of the Sept/Oct issue, and the 8th annual Holiday Food Guide is in the wings.

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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 regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription we have emailed you a courtesy reminder. Renew Today!

Tip of the Week: Is This Watermelon Ripe?

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Last Week's Recipes:

• Helen Williams' Mac & Cheese

• Oyster Po' Boy

• Salted Caramel Corn Ice Cream


	Pirate Spaghetti I have no idea why this is called Pirate Spaghetti, but I do know it's delicious. Packed with shrimp, squid, and clams, the sauce comes together out of fresh cherry tomatoes. Have plenty of Italian bread on hand and pass the hot pepper flakes at the table. Click to forward this email and recipes.

	John Folse's Redfish Courtbouillon Don't be put off by the ingredient list; once your prep work is done, this dish comes together fairly quickly. But take your time and don't burn the roux; this is a delicious meal for the long rainy weekend we have ahead of us. Click to forward email and recipes.

	Emeril's Eggplant Muffuletta This lightened-up version of the original meat-filled iconic sandwich is a good choice for a hot day. It's also going to transport well, getting tastier as the olive salad and basil soak into the bread, so it's also a great option for a picnic or fishing trip. Click to forward email and recipes.

	1st Place Crawfish King Cake This is the dish that won the Louisiana Seafood Cookoff last month, sending Nathan Richard on to the Great American Seafood Cookoff next month. My Louisiana Kitchen & Culture subscribers will find the recipe on page 29 of the July/August 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.