 |
 |
|
July 22, 2016
|
|
A Summer Subscription Push! I'm hearing from readers all over the country who are terrifically happy with the July/August issue, which began hitting mailboxes a couple of weeks ago. The Swordfish Steak au Poivre recipe, featured on the cover, is a particularly big hit, as is the Summer Salads feature put together by long-time LK&C contributor Wendy Waren. One reader wrote to say he's prepared the Skirt Steak Fajitas in the Weeknight feature 3 times already! If you're not already a subscriber, click here to preview the issue's Table of Contents and Recipe Index, or click here to order your own copy today. You won't regret it. Numerous Baton Rouge-area restaurants are planning fundraisers next week for the families of the police officers tragically killed and injured last week. Monday seems to be the big push, with a portion of sales donated to the fund, although several have set aside dates later in the week. Read the story in the Baton Rouge Business Times here, or follow the Facebook page set up for the fundraiser. Last week I asked for family recipes and traditions from readers for the upcoming fall and winter holiday season, and got some great feedback. Email me if you've got something to contribute. I'm interested in Soul, Cajun, Creole, and food and traditions from the seven nations that make up the backbone of Louisiana's unique culinary culture: French, Spanish, English, Native American, African, German, and Italian; plus anything else from the melting pot that makes up our state. Enjoy this week's recipes, share them with family and friends, try to stay cool and, as always, let me know what's on your mind.
Susan Ford, Publisher P.S. Watch your email and paper mail for subscription renewal notices! Make sure you renew in a timely manner so you don't miss an issue. Call us at 504-208-9959, or click here to renew online.
|
July / August Shipping Now!
Order TODAY to receive your July / August issue (50+ exclusive recipes inside) Subscribe Today.Click Here to find Louisiana Kitchen & Culture on a newsstand near you. Tip of the Week:Why is it called Coleslaw?
Miss last week's recipes? • Bronzed Fish Tacos (most viewed last week) Looking for a specific recipe? We have over 1,300: Click here! |
 |
|
|
|
Cedar Plank Redfish From Chef Peter Sclafani's beautiful cookbook "Seasons of Louisiana," this recipe couldn't be simpler, or tastier. If you don't have access to redfish, other firm, mild fish may be substituted. The fish is lightly seasoned, covered in tomato slices, and grilled, then finished with a simple basil pesto and a drizzle of balsamic syrup.
|
 |
Grilled Sirloin Alfredo It's no secret I'm a big fan of Lodge Manufacturing, so it will come as no surprise that I'm a big fan of their cookbooks. This recipe is from Lodge Cast Iron Nation, and is super-easy and fast if you have leftover grilled steak, and a jar of prepared Alfredo sauce in the pantry. Of course, feel free to prepare steak specifically for this preparation; just be sure to enjoy. |
|
|
|
 |
Marinated Louisiana Crab Claws A perennial favorite, this is a particularly good choice for a hot summer day. They need at least 2 hours time to marinate, but overnight is better. They're a perfect addition to a crisp summer salad, as a first course at dinner, or simply something to snack on over the course of the day.
|
|
|
|
|
|
Jul 22, 2016 to Jul 23, 2016
Jul 29, 2016 to Jul 30, 2016
Jul 30, 2016
|
| See what we're doing on Facebook | |
|
2016 Copyright Our Kitchen & Culture, LLC. All Rights Reserved Find us on line | Subscribe to Magazine | 504.208.9959 |