October 22, 2015 | Louisiana Kitchen & Culture

October 22, 2015

While friends from other parts of the states are reporting snow flurries already, it's still shorts and t-shirt weather here in South Louisiana, my basil plant refuses to give up, and I have yet another crop of peppers ready to harvest. While I much prefer warm over cold, I'm ready for some red beans and rice weather, a pot of seafood gumbo, and a slow-braised brisket. The ten-day forcast doesn't look good, so I may have to turn the AC down low and fake it.

We're deep into planning out our editorial schedule for 2016, and as always I welcome ideas, story pitches, and travel ideas from my readers. Drop me an email if there's anything in particular you'd like to see us write about, any particular recipes you'd like to see, or destinations you'd like to explore.

How would you like to win an ample selection of Louisiana crab meat for Louisiana Blue Crab Dip, Ralph Brennan's New Orleans Seafood Cookbook (autographed!) and some beautiful serving dishes? All delivered in time for a holiday party. Click here to enter - it's free! We're asking you to list some of your favorite holiday seafood dishes, and you can be assured I'll use the information to plan a fantastic holiday meal -- or three -- and I'll be sure to share the recipes here.

See our list of what's happening around Louisiana below and find something to do this weekend; the weather's beautiful. Whatever you decide, enjoy the recipes this week, share them with family and friends, and, as always,let me know what's on your mind.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Resources:

Louisiana Farmers Markets

Louisiana Visitors' Centers

Tip of the Week:

Chef Paul's Everyday Cooking Hints

Miss last week's recipes?

• Chef Paul's Stuffed Peppers (most-viewed last week)

• Chef Paul's Shrimp & Oyster Pasta

• Chef Paul's Blackened Fish Fillets

Looking for a specific recipe? We have over 1,200: Click here!


	New Orleans Oyster Po'Boy with Remoulade I ask you, is there anything better than a perfectly prepared fried oyster po'boy? Lots of things as good, I grant you, but anything better? Dressed, please. Click to forward this email and recipes.

	Steak and Greens This old fashioned, simple recipe concentrates the flavor of the steak in the bottom of the pan; pan drippings then coat and wilt the greens. Have hot cornbread on hand for soaking up the pot likker. Click to fo rward this email and recipes.

	Louisina Corn and Crab Bisque This is the quintessential Louisiana seafood bisque; any seafood may be used, but crab is best. Worry about calories later. Click to forward this email and recipes.