February 24, 2023
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While some of our readers are in blizzardy portions of the country, here in New Orleans we're topping 80 degrees, in shorts and flip flops, and grilling. Last night we grilled some spicy marinated chicken, made a fresh salsa, and folded the chicken into freshly homemade corn tortillas. This afternoon I'm grilling redfish on the half shell that my wonderful neighbor Doug caught and gave to me. One of the many benefits of running a recipe testing kitchen and having our Taste Buds stop by to sample and comment is that they reciprocate with bounty. There's a speckle trout in the freezer, and some Vaucresson Creole sausage-- both given to me by friends who love to cook also. For this week's recipes, I've got shrimp and crawfish. The Bayou Stuffed Chicken is deliciously easy and full of flavor. The Lima Beans and Shrimp is an old recipe that's now doable year round with frozen baby lima beans, and the Chicken, Crawfish, and Sausage Gumbo puts a bit of gild on the lily. Enjoy this week's recipes, stay safe and healthy, and, as always, let me know what's on your mind. Laissez les bon temps rouler!
Susan Ford, Publisher and Editorial Director P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today! |
January/February issue available now: Last Week's Recipes: • Shrimp Veracruz Tip of the Week: |
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