April 19, 2018 | Louisiana Kitchen & Culture

April 19, 2018

It's NOLA Navy Week, complete with Tall Ships, navy ships coming in from all over the world, and the third edition of the NOLA NAVY Seafood Cook Off, of which yours truly has the privelege of once again acting as judge.

Eight Louisiana chefs, including three past winners of the title King of Louisiana Seafood, will be paired with chefs from The Tall Ships Oliver Hazard Perry from Newport and Picton Castle of Nova Scotia; the HMCS Charlottetown of Halifax; the USS Kearsarge; the Benjamin Dailey; the Cypress, and La Résolue from France. I, along with top military brass, will taste and rate the food, and you are invited to come cheer the teams on. The navy band will be in attendance providing background music, and the scenery is wonderful: the cook off takes place in Woldenberg Park where Conti hits the Mississippi River. The venue will be tented, so come on out, rain or shine.

The event will help raise awareness for and support the Gulf Seafood Foundation's #helpinghands Orange Glove program to raise awareness for fishermen across the entire Gulf Coast affected by the unprecedented string of hurricanes in 2017.

I hope to see you there; enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

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	Red Posole My sister first made a version of this for me back in 1990, and it has been in regular rotation, as in I make it at least 6 times a year, ever since. Of course, it has evolved over time, but it never gets old. Because it's loaded with raw vegetables, it's refreshing on a hot day, because it's soup, it's warming on a chilly day. I think I'll put it on the menu for next week. Click to forward this email and recipes.

	Louisiana-Style Cioppino Don't let the long list of ingredients put you off this one, and feel free to substitute the seafood. If you can't find something, add more of one of your favorite. I like to load this up with shrimp and crab; just make sure you've got plenty of garlicky toasted bread or croutons for the sauce. Click to forward email and recipes.

	Pinepple Upside Down Cake This old fashioned recipe was one of my mother's favorites; she loved pineapple, and almost always had a can in her pantry. She'd often mix coconut in with the brown sugar and pecans; as pictured here, we made the cakes in large muffin tins for individual servings. Click to forward email and recipes.

	White Beans with Sausage Serve this over rice for a more substantial meal; it's better if you start with dried beans, but good-quality canned beans will do in a pinch. This recipe is available to paid subscribers and newsstand customers only; you'll find it on page 43 of the March/April 2018 issue of Louisiana Kitchen & Culture. Subscribe today, and get your copy next week. Click to forward email and recipes.