July 26, 2018 | Louisiana Kitchen & Culture

July 26, 2018

The Tammany Taste of Summer culinary extravaganza gets underway next week, with special events, discounted lodging, and prix fixe menus at some of the area's top restaurants. Click here to begin perusing menus, entertaining videos of tastings, interviews with top chefs, and destination specials.

I found corn priced at 20 ears for a dollar at the market earlier this week; if it's in that price range in your area, you'll want to check out this feature we put together a few years ago detailing deliciously different ways to serve one of summer's sweet treats.

We're just about 2 weeks away from the Great American Seafood Cookoff. Tickets are available, so come out and cheer for Chef Ryan Trahan, the executive chef of Blue Dog Cafe in Lafayette and the 2018 King of Louisiana Seafood, who will represent us in the event.

If you're not a subscriber to my print magazine, you're missing out! Click here to preview the table of contents and recipe index for the current, July/August issue.

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

P.S. If your magazine subscription expires with the Jul/Aug issue, we mailed and emailed renewal reminders earlier this week. Renew Today, and add 2 or 3 years to your term for only $15 more per year.

Your Tip of the Week:

Do This to Avoid Throwing Away Overripe Fruit

Last Week's Recipes:

• The Best Damned Grilled Chicken I Ever Ate! • Pickled Shrimp • Melon Salad

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July/August 2018

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	Stuffed Bell Peppers Here's a quick, tasty use for all those bell peppers coming into season right now. Since everything is precooked, you can cut baking time down to 20 minutes by halving the peppers lengthwise instead of slicing the tops off; once they're hot through and the cheese is melted, brown them off quickly with a short trip under the broiler. Click to forward this email and recipes.

	Galatoire's Shrimp Remoulade This is one of my favorites on a hot summer day. It's a great appetizer, but I like to turn it into an entree for the family by making a chopped salad with a little bit of every fresh crunchy green vegetable I have in the crisper, dressing it with remoulade, then topping it with a pound or so fo perfectly poached shrimp. Click to forward email and recipes.

	Grilled Beef Kebabs Overnight marinated ensures tender results; skewer squash, peppers, mushroom, onion, etc. to grill alongside. Brush the veggies with a little olive oil and sprinkle generously with Creole seasoning... Click to forward email and recipes.

	Shrimp and Grilled Corn Beignets These light as a cloud beignets are filled with tasty shrimp and grilled corn. Serve them with your favorite tartar sauce. My subscribers will find the recipe on page 54 of the July/August edition of Louisiana Kitchen & Culture. Click to forward email and recipes.