May 10, 2019

May 10, 2019

A friend is in town from central Louisiana for the weekend; they're coming for dinner tonight. I'm making the carnitas linked from last week's newsletter (link below right) and Palomas instead of a more traditional margarita; I made grapefruit syrup over the weekend and can't wait to give it a try. Grapefruit syrup, soda water, lime, and tequila. So what if it's going to be rainy outside!

My trip to Lake Charles this week was successful, although I didn't get as much provisioning done as I'd hoped. I got in late Monday night and had a quick but delicious dinner at Asia inside L'Auberge du Lac, then had a delicious seafood lunch at Treasures of Marilyn's on Tuesday. My friend Shelley Johnson has retired as CEO of the Lake Charles and a host of travel and tourism professionals from around the state gathered to celebrate her illustrious career. The mayor of Lake Charles officially proclaimed May 7 Shelley Johnson day, so we'll be celebrating it for years to come.

Wednesday morning I had a fun and tasty photo shoot with the awesome Chef Lyle Broussard (Jack Daniel's Bar & Grill)-- wait until you see the soft shell crab recipes he's put together for the magazine.

The May / June issue is shipping now and has a great collection of recipes, many of them perfect for the grill and outdoor weather. 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:

Take the Bite out of

Raw Onion

Last Week's Recipes:

• Louisiana Shrimp Tacos

• Insta-Pot Carnitas

• Watermelon Margarita


	Crawfish Hash Benedict Perfect for Mother's Day Brunch; you'll probably find a myriad other uses for the quick crawfish hash. Click to forward this email and recipes.

	Italian Barbecue Shrimp This is classic New Orleans Creole Italian cooking at its finest. Get the biggest shrimp you can find, and cook them with their heads on. There's a lot of flavor in the heads. If you want, cut the heads off before you serve them; just make sure you have plenty of French bread on hand for sopping up the sauce. Click to forward email and recipes.

	Smothered Steak and Greens Old fashioned Southern cooking, flavor is slowly built in the pot by adding water, letting it evaporate, and repeating several times while the steak cooks until it's fork-tender. Click to forward email and recipes.

	Smoked Chicken Brined and smoked chicken=delicious! My Louisiana Kitchen & Culture subscribers will find the recipe on page 54 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.