May 2, 2019 | Louisiana Kitchen & Culture

May 2, 2019

Cinco de Mayo! An old friend celebrates his birthday on May 5; I used to buy him a margarita (or 3) on his birthday. Since we can't enjoy that this year, I think I'll make either the Louisian Shrimp Tacos of the Insta-Pot Carnitas linked below. Any excuse to eat my new favorite salsa, Pico de Gallo... I've included guidelines for making it in the taco recipe. If you like it as much as I do, you'll make it all spring and summer. It's good on anything Tex-Mex related, and you'll find a big selection of that kind of food in the towns along the western border of Louisiana. The capitol of Texas used to be just outside of Natchitoches, after all.

I'm heading over to Lake Charles for a few days early next week, and I've already got my ice chest packed. It'll be full of boudin, smoked meats, and stuffed chickens on my return, and I'll report in next week on all the swoony food I had to eat on the trip.

The May / June issue is shipping now and has a great collection of recipes, many of them perfect for the grill and outdoor weather. If you're NOT a subscriber, now's the time to sign up. It's the first issue of our 8th year! Subscribe today.

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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Tip of the Week:

Take the Bite out of

Raw Onion

Last Week's Recipes:

• Johns Folse's Stuffed Easter Ham • Stuffed Crabs • Coconut Cake


	Insta-Pot Pork Carnitas Make this one even easier by cooking the pork the first day--it's mainly hands-off--refrigerate the pork and strained liquid separately and finish it off 1 to 3 days later. The fat will have solidified on top of the broth; skim it off and proceed with the recipe. Done in no time. And it's delicious!! Click to forward this email and recipes.

	Louisiana Shrimp Tacos This recipe is easy and loaded with flavor. Plus it has a bonus recipe for Pico de Gallo, my new BFF. I make it at least twice a week; I need no excuse to eat it on everything. Click to forward email and recipes.

	Watermelon Margarita My friend Wendy, a cocktail whiz, stopped by a photo shoot a few years ago and took charge when she realized we were trying to concoct this. She went home for her cocktail kit, which she keeps in an old-fashioned house-calling doctor satchel, and, after a few trial runs, settled on this recipe. It's delicious and refreshing- make a good batch of the watermelon simple syrup and use the leftovers to make watermelon-infused lemonade. Click to forward email and recipes.

	Crawfish Diablo This Crawfish Diablo is only as hot as you want to make it-- add hot pepper flakes to taste. It's full of Louisiana crawfish. My Louisiana Kitchen & Culture subscribers will find the recipe on page 16 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.