May 30, 2019 | Louisiana Kitchen & Culture

May 30, 2019

The New Orleans Oyster Festival kicks of Saturday morning, with the first band taking the stage in the beautiful Woldenberg Park on the banks of the Mississippi in downtown New Orleans. The 2-day event features the P&J Oyster Shucking Competition at noon on Saturday; the six finalists will be decided in a shuck-off this afternoon. The winner will cleanly shuck the most oysters in just two minutes--Jay Galette, head shucker at Superior Seafood & Oyster Bar, shucked a record 21 oysters in the alloted time to take the top prize last year. That's less than 6 seconds per oyster! Try that at home.

Later that day, the largest oyster at the festival will be revealed (last year's biggest weighed a whopping 3.22 pounds!) and Sunday will feature the Acme Oyster House® World Oyster Eating Championship. More details, including the full musical lineup, can be found here; entry is free, although VIP passes are available for purchase.

The May / June issue is on sale now and has a great collection of recipes, many of them perfect for the grill and outdoor weather. One reader wrote over the weekend to tell me she thought it was the best issue yet, with a great mixture of interesting stories, kitchen tips, and must-cook recipes. 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:

Hot to Get the Perfect Cross-Hatch Grill Marks

Last Week's Recipes:

• Classic Potato Salad

• Sweet Creole Glazed Shrimp

• Emeril's Rib-eye Steak


	Acme Chargrilled Oysters This is by far the most popular recipe on our websited, and you can eat your fill of them this weekend at the New Orleans Oyster Festival. Recreate the recipe at home- you don't necessarily have to have oyster shells, but you definitely need Louisiana oysters, and you need to cook them over a flame. Click to forward this email and recipes.

	Grilled Louisiana Shrimp Tacos These shrimp go into an easy marinade and sit for 20 minutes, just enough time to get the rest of the prepwork done. They go on the grill and cook quickly, so an easy, delicious dinner in about 30 minutes. Click to forward email and recipes.

	Chimichurri Three Ways I have enough parsley in the herb garden to open up a parsley store; these three variations are in regular rotation here. The sauces are good on anything that comes off the grill, as sandwich toppers, salad dressing starters, additions to salads, etc. You'll think of a myriad ways to use them. Click to forward email and recipes.

	Deviled Eggs with Crab Maison Neighbors stopped by just as we finished the photo shoot with these eggs, and we scarfed down ALL of them. And we'd started with a dozen boiled eggs. My Louisiana Kitchen & Culture subscribers will find the recipe on page 72 of the May/June 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.