April 4, 2019 | Louisiana Kitchen & Culture

April 4, 2019

Best Chefs of Louisiana returns on Tuesday, April 9, at the ballrom in the University Center at the University of New Orleans. Tickets are still available, and can be purchased here. Put on by the New Orleans chapter of the American Culinary Federation, proceeds benefit the American Cancer Society and provide scholarships to students in the culinary arts.

I've been hard at work in the kitchen, turning out some delicious food for the magazine. I've discovered an inexpensive tool that allows you to slow-smoke meat and veggies on a gas grill, and have a tip for succulent shrimp. You'll read all about it in the May/June issue-- subscribe today if you don't already, so you don't miss out.

We have been enjoying a run of beautiful spring weather, with enough rain to make my seedlings happy. The cats have shed enough fur to knit up at least 1 more cat, and the Roomba works hard to keep the fur-dust bunnies from turning feral.

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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Last Week's Recipes:

• Crawfish Mac & Cheese • Mama's Cajun Meat Pies • Crisp-Fried Eggplant

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Tip of the Week:

How to Measure Sticky Ingredients


	Crab or Shrimp and Corn Chowder This is an easy chowder, with the option to use crab, shrimp, or even chicken. It's thickened with a little flour and made decadent with a little heavy cream. But it serves 6 to 8- a great luncheon choice. Click to forward this email and recipes.

	Lemon-Oregano Roast Chicken This easy recipe has at most 10 minutes of prep work, then it roasts, along with some potatoes, for about an hour-- leaving plenty of time to relax, steam a green vegetable, and put together a salad. Dinner done! And tasty. Click to forward email and recipes.

	West Indies Salad If you've been to a bridal shower in the South, chances are very good you've had this marinated crab salad. From celebrated cookbook author Martha Hall Foose, she recommends doubling the recipe, because it needs to marinate at least 24 hours before serving and you will undoubtedly be picking at it every time you open the refrigerator. You know, tasting for seasoning! Click to forward email and recipes.

	Zea's Bronzed Wild Catfish Pecan You'll find this bronzed beauty on the menu at Zea's through Lent if you're lucky enough to live near one. My Louisiana Kitchen & Culture subscribers will find the recipe on page 34 of the March/April 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.