May 21, 2015 | Louisiana Kitchen & Culture

May 21, 2015

There's a lot going on this week. First, this week's recipes -- I rarely publish the recipes that appear in our print magazine (pictured at right) to our website or on this newsletter; for the most part, they are intended exclusively for subscribers and newsstand customers who pay for the magazine (and keep this newsletter free to you). I've made an exception this week — you'll find a delectable selection of deviled eggs from 2012, and a Creole-spiced steak salad and Chef Chris Montero's BBQ shrimp, both from issues published in 2013. Just a little taste of what you're missing out on if you don't subscribe, or buy copies at the newsstand; just a reminder that we do offer a 3 issue trial subscription for just $10.00.

Festigals has launched their annual Bodacious Bra Challenge to raise money for women with cancer. Various individuals and teams make, well, bodacious bras and ask friends and family to donate. The bra that raises the most money will be auctioned off live during Festigals festivities this year; 100% of the money goes to support women with cancer. LK&C contributor Wendy Waren is on Team Lisa Sins; Lisa, a beloved figure in the New Orleans tourism and hospitality world, lost her battle with cancer earlier this year. The Team Lisa Bodacious Bra can be found here; donations in any amount will be gratefully accepted. You can view the entire gallery here; some are true works of art.

Saturday, chefs from all over Louisiana will vie for the title King of Louisiana Seafood. If you're in New Orleans this weekend and are not attending the New Orleans Wine and Food Event, check out the Greek Fest. A family affair, this is the Year of the Kalamata.

It's festival season - Mudbug Madness in Shreveport, Splash Bash in New Iberia, Jazz and Blues in Slidell - see our list of what's happening all around Louisiana below and find something to do. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

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Resources:

Louisiana Farmers Markets - buy local

Louisiana Visitors' Centers

Tip of the Week:

Tips for Stovetop Frying

Miss last week's recipes?

• Sassy Shrimp Puffs (#1 last week)

• Fried Catfish Fingers with Country Remoulade

• Fried Chicken with a Buttermilk Crust

Looking for a specific recipe? We have over 1200 searchable here!


	Pot O' Gold BBQ Shrimp If you are not familiar with the decadently delicious dish that is BBQ Shrimp, put away any notion of traditional barbecue sauce, click through, read on, and go get yourself some shrimp. And lots of French bread for sopping up the sauce. If you are familiar, you'll want to give Chef Chris Montero's version a try - this recipe first appeared in the July/August 2013 edition of Louisiana Kitchen & Culture. Click to forward this email and recipes.

	Creole-Spiced Steak Salad with Pepper Jelly Viniagrette This summer salad entrée is kicked up with a bit of Creole seasoning, and the addition of a little pepper jelly to a traditional vinaigrette. Texas lays claim to inventing pepper jelly, but we think it's been perfected in Louisiana -- home of the world-famous Tabasco pepper, after all! Click to forward this email and recipes.

Variations on a Theme: Deviled Eggs Ten Ways Unabashedly Southern, deviled eggs are the perfect do-ahead for effortless summer entertaining.