August 2, 2018 | Louisiana Kitchen & Culture

August 2, 2018

Happy August.... various appendages crossed that the tropics stay quiet, and the Gulf of Mexico storm-free.

In my world I'm deep in production on my September/October issue. I'd fully intended a fall comfort food feature in the issue, but just couldn't get my mind wrapped around developing heavy comfort food recipes with temperatures soaring into the mid- to high-90s every day, and not dropping below 80 at night. So comfort food will have to wait until the January/February issue, because next up is the 2018 Holiday Food Guide, one of my favorite issues of the year.

We have a limited-time trial subscription offer right now that includes the Holiday Food Guide: 3 issues for just $10. That's almost 50% off the cover price, and will get you close to 200 recipes. I hear from readers every week, telling the magazine is better than it's ever been; for those of you who only get this free email newsletter, give it a try. You won't regret it. Click here to sign up, and you'll get your first issue next week.

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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Your Tip of the Week:

Why you should be salting meat well in advance of cooking

Last Week's Recipes:

• Shrimp Remoulade • Stuffed Bell Peppers • Grilled Beef Kebabs

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July/August 2018

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	Barbecue Meatloaf This is an easy recipe that yields a tender, flavorful meatloaf. Leftovers reheat beautifully, and make an excellent sandwich later in the week for another meal. You could easily double this recipe and freeze half to bake later. Click to forward this email and recipes.

	Seafood and Eggplant Casserole If your garden is overrun by eggplants,give this easy recipe a try; the recipe calls for shrimp and crabmeat, but substitute (or add) any mild, white fish, cubed. Click to forward email and recipes.

	Basil Pesto My basil is flourishing, so this pesto is on the agenda. I love it tossed hot cooked pasta, stirred into summer vegetable soup, spread on hot toasted, tossed with hot cooked shrimp, spooned over grilled fish and chicken... as a sandwich spread... freeze any leftovers in an ice tray and keep the cubes on hand as flavor bombs in the depths of winter. Click to forward email and recipes.

	Crisp Fried Okra We scarfed this crispy, fried okra right down the instant the necessary photographs were taken. The recipe calls for a pound of okra; I suggest you double that!. My subscribers will find the recipe on page 49 of the July/August edition of Louisiana Kitchen & Culture; subscribe today and get your own copy. We're offering a trial for just $10.00. Click to forward email and recipes.