Wondering where your July/August issue of Louisiana Kitchen & Culture magazine is?

Click over on on the cover and get your digital copy. ➠➠➠➠➠➠

As I go into month 5 of opting for abundant caution when it comes to being out and about in a state that is a hot spot for COVID, I am very tired of cooking out of the freezer most days. I do venture out into a store on occasion, but only when I need ingredients I feel I have to pick out for myself. I remind myself that I am very lucky to have a full pantry and freezer to choose from.

In an effort to remain the optimist I usually am, I try to look on the mishaps of having a stranger make groceries for me as entertainment; for the most part, it's been flawless, but I did get an order that had 1 brussels sprout instead of a pound of brussels sprouts; 6 jalapeño peppers instead of poblano peppers (we grow jalapeño peppers); and twice now, with my beloved hominy. First time, I guess the shopper had absolutely no clue what hominy was, and subbed in 2 big bottles of tamarind-flavored soda for 2 cans of hominy; I haven't tried the soda yet. The latest, I wasn't paying attention to size and accidentally ordered a 5 pound can of hominy. That one's sitting on the floor of the pantry; my chef friends tell me to grind it up and make masa (knead in some lard) then make what they assure me will be the best corn tortillas I've ever had, that they'll freeze. I may do that, and I may donate it to a food pantry; we shall see if I can motivate myself.

Enjoy the recipes below, and, as always, let me know what's on your mind. Have a great weekend, wear your mask, wash your hands, and don't touch your face!

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

June 2020

(click to read online)

Click to Read

Italian Shrimp Scampi

If you have a pound of Louisiana shrimp in the freezer, dinner is all but on the table. Defrost them and brine them while you prepare the remaining ingredients; I like to serve this over hot cooked linguine in pasta bowls, with plenty of bread for sopping up the sauce.

Click to forward this email and recipes.

Crab and Spinach Dumplings

This recipe is from chef Donald Link's wonderful cookbook, Down South. It's easy and makes an elegant appetizer; I'd also add them to a crisp green salad for a lunch or light supper.

Click to forward email and recipes.

Kung Pao Shrimp

I absolutely love good Chinese food, but I learned to eat it in China Town in San Francisco, and don't care for what I've found in restaurants here in New Orleans. In self defense, I've learned to make some of my favorite dishes; this one has a few ingredients that might not be in your pantry, but they're in the international section of any decently stocked grocery store; bonus, it only takes about 15 minutes to prepare.

Click to forward email and recipes.

Redfish Tacos

This is an easy recipe you can make with any mild-flavored fish and it's really easy. Make the salsa recipe included, or use your own fresh salsa--extra hot peppers with mine, please!

Click to forward email and recipes.