June 16, 2016 | Louisiana Kitchen & Culture

June 16, 2016

Happy Father's Day! And US Open weekend, for the golf fans among us; I never managed to get my index under 17, and I don't play nearly as much as I'd like to these days, but I do enjoy watching the Major golf tournaments. I'm on deadline, so it's background noise this week; call me a nerd, I don't care, I'm watching golf.

Speaking of Father's Day, my friends at the Taste Buds Management Group have specials this weekend; a four-pack of beer for dad at Zea's, a beer glass and a gift card at Semolina's. I'm heading to Houmas House for lunch today, and am making plans for the Smoked Meat Festival in Ville Platte next weekend; it's hot, and it's rainy, but I'm not letting the weather keep me in the house.

Find something to do this weekend, enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind.

New Contest!

Win Louisiana Crabmeat!

How would you like to win a shipment of Louisiana crabmeat? Plus the fixings for a delicious crab dip, and other goodies for a summer party.

Click here to enter - it's free! Tell us which recipe you'd most like to make for your summer parties - deadline June 30.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Is This Watermelon Ripe?

Miss last week's recipes?

• Spicy Boiled Shrimp (most viewed last week)

• Fresh Corn Cakes

• Bacon Basil Tomato Sandwich

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	Louisiana Jumbo Lump Crab with Creole Tomatoes This is one of Chef Chris Montero's family's favorite summer salads. BONUS- a Sauce Ravigote and a Lemon Confit you'll use all summer to liven up green salads, fish, boiled shrimp, etc.

	Grilled Shrimp over Corn Macque Choux This time of year, shrimp are running under $5.00 per pound at the seafood markets, and corn is 10 ears for a dollar. You can prep and make the Macque Choux while the shrimp marinate, and have a delicious seasonal meal on the table in about half an hour.

	Grilled Pork Tenderloin with Jezebel Sauce This first appeared in LK&C's July/Aug 2014 edition; this was a reader favorite. The pork needs to marinate at least 4 hours, and can go for up to 3 days, and the Jezebel Sauce needs to meld for at least 8 hours and will hold in the refrigerator for up to 4 months. This means all your prep work can be done several days in advance. I bet you'll make it more than once this summer.