February 1, 2018 | Louisiana Kitchen & Culture

February 1, 2018

It's my birthday week! I hear there are parades all over the state in my honor. Ahem.

Seriously, Mardi Gras parades are rolling all weekend in many towns and cities around Louisiana. If you're heading to an unfamiliar city to catch some of the action, take some time to read up on local customs, and study the parade routes. It is no fun at all to get stuck for hours on the wrong side of the route, or get trapped in a neighborhood surrounded by parades. See our complete Mardi Gras Parade List

If you're going to be relying on public transportation, see if hours and routes are different than normal; for example, the St. Charles Avenue street cars here in New Orleans are replaced by bus service, but buses won't cross the parade route.

The Louisiana Office of Tourism has put together a handy list of ten things you should know about Mardi Gras, should you want to study up.

Help us celebrate our 6-year anniversary! If you're not already a subscriber, a 3-issue trial subscription is just $10; we know you'll love it. If you are already a subscriber, spread the love; give a subscription to a few friends you like to share recipes and cook with. Pick a recipe a month then prepare, and compare notes.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Please remember that food banks struggle this time of year; pick up a few extra items of non-perishable food items and make a donation to your local food bank.

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Miss last week's recipes?

• Haydel's King Cake

• Stuffed Crab Fingers

• Braised Pork Shank Chili

Looking for a specific recipe? We have over 1,200: Click here!


	BRQ Burnt Ends Sloppy Joes Chef Justin Ferguson (BRQ Baton Rouge) shared this recipe for sloppy joes; if you don't have the patience to mind a smoker for 12 to 14 hours, bake this in the oven instead. If you want some smoke, add smoked paprika to taste. It's divine! Click to forward this email and recipes.

	Spicy Tempura Shrimp The keys to crispy, non-greasy tempura: lighten up the flour with corn starch, make the batter with ice water, don't overwork the batter, and maintain your cooking oil at 360F. Crispy-Crunchy-Delicious! Click to forward email and recipes.

	Muffuletta Sandwich This New Orleans classic is sure to be a hit at any Mardi Gras gathering. It gets better with age, so put some together the day before you plan to serve them; cold for the purists, hot and crunchy for those of us who like melted cheese. Click to forward email and recipes.

	Old Fashioned Chicken & Dumplings Comfort food! You'll find this delicious, easy recipe on page 8 of the current issue, available at newsstands and by subscription. Subscribe today, and get your copy next week. Click to forward email and recipes.