July 6, 2017 | Louisiana Kitchen & Culture

July 6, 2017

I am headed to the lovely town of Breaux Bridge this weekend to spend some time with my friend Debbie and a couple of young ladies who are visiting their dad from upstate New York. We intend to cook up a storm - some for fun, some for the next issue of the magazine. I'll post pictures to our Facebook fan page as the weekend progresses. I promise it will be mouthwatering! Debbie's a better cook than I am.

In the latest issue of the magazine (pictured at right) there's a recipe for hot sauce that calls for Scotch Bonnet peppers; it's delicious. But a friend dropped off two pounds of mixed cayenne and jalapeño peppers last week, saying he'd split them with me if I'd make another batch. I fermented them and cooked it up earlier this week as directed using those instead, and it's so good I considered telling him it was so bad I chucked the whole thing out and keeping it all for myself. Then I thought, who can eat 8 cups of hot sauce?? Me, I guess.

As I mentioned last week, we're working on the recipe line-up for the 2017 Holiday Food Guide. I'm looking for starters, side dishes, stuffings, entrées, and desserts; send me what you've got for a chance at inclusion.

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

Susan Ford, Publisher

Louisiana Kitchen & Culture

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	Acadian Peppered Shrimp This dish is best prepared with unshelled shrimp, but as a reader from the St. Louis area reminded me a few weeks ago, it's difficult to find them if you don't live near the Gulf. So go ahead and use wild-caught Gulf shrimp that are shelled if that's what you can find; just take care not to overcook them. Click to forward email and recipes.

	Brigtsen's SOS Char-Grilled Oysters Chef Frank Brigtsen gave us this recipe to use in the magazine a few years ago; they're delicious. Just make sure you have plenty of French bread on hand to get every last drop of the buttery garlicky sauce. Click to forward email and recipes.

	Crab Remoulade Salad Bonus- this recipe includes a link to a remoulad recipe and a tomato relish that are both excellent on their own; you'll find a myriad uses, and be delighted with cool, crisp salads all summer. Click to forward email and recipes.