July 18, 2019 | Louisiana Kitchen & Culture

July 18, 2019

We have friends in town from the west coast this week—one of my "surrogate" nieces and her mom. It's been way too long since we've spent time together; I made an excellent green chili with pork and chicken for dinner for us all Wednesday night, and we had dinner out at Meril last night.

Excellent all around; that green chili recipe will be in the next issue of the magazine, and I promise, it will make your tastebuds happy! I've been making one version or another of this for years, tweaking it each time as I've learned something new about cooking. This one was declare the best to date- keep an eye out for the recipe in the Leisure Cooking section of the upcoming September/October issue.

Our July/August issue, pictured at right, has a feature story on back roads eateries in Avoyelles Parish, and a preview of some of the recipes in the issue. Click here to read and enjoy, and start planning your next visit to the area. You'll definitely want to "Get Down".

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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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Tip of the Week: Is This Watermelon Ripe?

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Last Week's Recipes:

• John Folse's Redfish Courtbouillon

• Pirate Spaghetti

• Emeril's Eggplant Muffuletta


	Filet Mignon with Dijon Peppercorn Sauce Fancy dinner! Pull this one out to impress any picky eater. Bonus: It's done on top of the stove, saving you the work of standing over a hot grill in this hot weather. Click to forward this email and recipes.

	Pasta with Shrimp, Lemon, and Herbs This full-flavor recipe comes together in about 30 minutes; don't be afraid to use the lemon as directed. Pick a pasta that's about the same size as your shrimp, and vary the herb mixture to meet personal preference. It's best just after it's made, but any leftovers make a perfectly acceptable lunch the next day. Click to forward email and recipes.

	Smothered Pork Chops with Vidalia Onion Gravy Classic smothered pork chops with onion gravy. If you don't like the sweeter gravy the Vidalia onion is going to make, sub in regular yellow onions instead of the sweets. Click to forward email and recipes.

	Andouille Cheeseburger Andouille adds as Southwest Louisiana flavor to this tender burger. My Louisiana Kitchen & Culture subscribers will find the recipe on page 38 of the July/August 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.