 |
 |
|
October 19, 2017
|
|
Yay fall! Finally, the heat broke and the temperatures are in the mid-70s in the afternoon. I've opened up the doors and windows, and sincerely hope it stays just like this for weeks; this is my idea of perfect weather. Our 6th Annual Holiday Food Guide (Nov/Dec issue) mails next week, and it is loaded with good food. Including a recipe for the best turkey I've ever made, and I've baked a lot of turkeys. I soaked it for 24 hours in a buttermilk brine; it was flavorful all the way to the bone, and leftovers were still juicy after several days. If you're not a subscriber, there's still time to sign up and get the issue, but you need to do it soon. We are gearing up for the Louisiana Seafood Festival next weekend; I've been involved in that one since the inaugural festival back in 2007. As you may recall, we always sponsor the cooking demonstration stage at the Festival; it has moved to the beautiful Woldenberg Park along the banks of the Mississippi in the historic French Quarter here in New Orleans. Festivities kick off at 11:00 on Friday, October 27; my baby brother's birthday and two weeks from tomorrow. It is a ticketed event this year, with entry starting at $10. There are volunteer opportunies; make sure to stop by the demo stage and say hello. I'll be there all three days. 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-
Susan Ford, Publisher Miss last edition's recipes? • Last week: Gulf Coast Crab Queso • Spicy Boiled Shrimp Cocktail Looking for a specific recipe? We have over 1,500 on our site. Click here to browse. P.S. Our paid magazine subscribers allow us to keep sending you this email for free. If you enjoy it, you will love the magazine! Subscribe today and receive your Sep/Oct issue next week. P.P.S. Watch for renewal notices in your email box; For some of you, the current Sep/Oct issue is your final issue. You should have received an email reminder, in doubt about your magazine renewal just give us a call 504.208.9959 |
On Sale Now. Order today and get your copy next week; click here to preview.
|
 |
|
|
|
|
 |
Chef Paul Prudhomme's Stuffed Peppers From Chef Paul's Always Cooking, (a copy of which I own and is autographed to me personally) this recipe is easy enough to cook on a weeknight and delicious enough to serve to company. Double the filling and freeze half of it; you'll have dinner in a hurry later this fall. Click to forward email and recipes.
|
|
|
|
 |
Gulf Shrimp and Grits Chef Justin Devillier prepared this dish for a cooking demonstration stage I produced years ago; it's a New Orleans favorite. He uses stone ground grits and recommends cooking them for 90 minutes, but that's not hands-on time; everything else comes together in about 20 minutes. Click to forward email and recipes.
|
|
|
|
 |
Chicken Drumettes Louisiana Kitchen & Culture magazine subscribers only! You'll find this easy, delicious recipe on page 16 of the Sept/Oct 2017 issue. Not a magazine subscriber yet? Try our special $10 TRIAL subscription and get the next 3 issues; you'll get this issue next week. Click below to order. Click to forward email and recipes.  |
|
|
|
| See what we're doing on Facebook | |
|
2017 Copyright Our Kitchen & Culture, LLC. All Rights Reserved Find us on line | Subscribe to Magazine | 504.208.9959 | Forward this email |