March 21, 2019 | Louisiana Kitchen & Culture

March 21, 2019

Shreveport/Bossier people and those who find yourselves in the area, check out 318 Restaurant Week, wrapping up this weekend. It's a collaboration between the tourism folks and dozens of local restaurants. The restaurants have special menus, pre fixe meals, etc. Click here for a list of specials, but hurry, because Saturday is the last day of the promotion.

Our weather has been fine the past few days, and I've been reacquainting myself with the barbecue grill. My thoughts are full of fruits and vegetables that will be coming into season here in South Louisiana in May and June, as we develop recipes and cook for the May/June issue. If you're not a subscriber yet, you're missing out on some great food. Sign up here, and get your first copy next week.

Ribs were rubbed and chickens brined yesterday for grilling and smoking today, but last night we put to the test a recipe for fresh, home made focaccia in under an hour, making it a candidate for a weeknight meal. If you can measure and stir, you can make this bread, and the fresh summer tomato relish I serve with it will be in weekly rotation here as soon as the Creole tomatoes hit the markets.

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

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Last Week's Recipes:

• Kung Pao Shrimp • Oklahoma Burgers • Ground Beef Enchiladas

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Tip of the Week:

How to Measure Sticky Ingredients


	Satch's Grilled Pork Tenderloin with Jezebel Sauce This recipe, from LKC reader Darrin Merwin, this recipe ran in the print magazine several summers ago. There were several people hanging around the photo shoot that day (AKA there to stick a fork in everything that passed by) and there were 5 dishes being prepared; this one was the first to be completely devoured after it was photographed. Plus, you'll find pleny of uses for any leftover sauce. Click to forward this email and recipes.

	Slow-Roasted Snapper From Virginia Willis' Secrets of the Southern Table, this show stopper of a dish is actually very simple to make, and most of the time involved in the slow-roasting part is completely hands-off. Elegant enough for a fancy dinner party but simple enough for a busy weeknight, it's certainly a keeper for me. Click to forward email and recipes.

	Crawfish Boil Video of a New Orleans native providing incredulous, hilarious commentary on a Nashville chef's take on a traditional crawfish boil has been making the rounds of my Louisiana friends on Facebook for the past week or so. If you're on FB you'll find the video here; linked here is a recipe for a REAL Louisiana crawfish boil. Tis the season! Click to forward email and recipes.

	Gulf Seafood Gratin with Softshell Crab From Chef Trent Bonnette of the Brown Bag Gourmet in Marksville, this is a patron favorite. My Louisiana Kitchen & Culture subscribers will find the recipe on page 19 of the March/April 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.