June 30, 2016 | Louisiana Kitchen & Culture

June 30, 2016

Bonus! I don't often post content that appears in print in Louisiana Kitchen & Culture to our website, because I appreciate my paying subscribers and newsstand customers and want you to feel you get your money's worth. But I'm making an exception this week, because so many people were so excited about the potato salad feature in my May / June issue. So for those of you who haven't seen it, here's a link. (There's also a link within the page for a printable PDF.)

Perfect for a July 4th picnic, the feature includes recipes for classics such as a traditional creamy potato salad and a hot German potato salad, but then goes off on an interesting tangent with a lemony shrimp and potato salad, a potato salad made with leftovers from a seafood boil, a pesto potato salad, a muffuletta potato salad, a bleu cheese potato salad, and a loaded roasted potato salad. In other words, plenty to select from to suit your taste buds! Give it a read, and let me know what you think -- and consider a subscription to the magazine if you don't already have one.

I have a friend visiting this week from Salt Lake City (shes gasps audibly every time she steps outside into the South Louisiana humidity,) and you're receiving this week's newsletter a little late because I played hooky yesterday and took her on a tour of plantation country on River Road. We toured Houmas House in the morning and spent some time exploring the extensive grounds, then drove across the river and down to Vachery. We had lunch at B&C Seafood Market and Cajun Restaurant then stopped in at my friend Norman Marmillon's beautifully restored Laura. Our tour guide, Camille, was as entertaining as she was informative; we were so enthralled we forgot to take pictures. You'll have to visit yourself!

This week's recipes, coupled with one of the potato salads linked above, will endure the perfect picnic for the holiday weekend. Enjoy, 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:

7 Best Burger Tips

Miss last week's recipes?

• Grilled Chicken Remoulade (most viewed last week)

• Deviled Eggs 8 Ways

• Bread Salad with Grilled Shrimp

Looking for a specific recipe? We have over 1,300: Click here!


	Classic American Diner Burger There are a couple of keys to a delicious burger: choose chuck or sirloin (grind it yourself if you possess a meat grinder) and take care not to over-handle the meat when shaping the patties. Oh, and never, ever press down on the patty while cooking it. That does nothing but press out all the tasty juciness. If you want your finished patty flat, shape it so it's slightly thinner in the center.

	Louisiana Crab Cakes From Chef Nathan Gresham (Beausoleil in Baton Rouge,) these crab cakes are guaranteed to be moist and tender; they're bound with finely crush Panko bread crumbs and a bechamel sauce. He provides an elaborate set of recipes for succotash and corn cream for an elegant entrée; if you don't want to go to the trouble, just make the crab cakes! They're delicious.

	Muffuletta A New Orleans original, you can make this in the full traditional 8-inch muffuletta loaf, on other subtantial sandwich breads, or make a batch for a crowd on slider buns. Just be sure to include plenty of olive salad!