June 25, 2015 | Louisiana Kitchen & Culture

June 25, 2015

Last week I urged you to go ahead and sign up for a subscription to the magazine if you don't already get it, and many of you did. Thank you! I hope you'll drop me a note when you get your first issue, and let me know what you think. There's still time to get on the mailing list for the next issue, but you need to hurry. Click here for details.

This weekend my ongoing culinary adventure takes me to Ville Platte; I've been asked to judge the 23rd annual Smoked Meat Festival in the Smoked Meat Capital of the World. There, I'm likely to get ponce and other Cajun delicacies. I am looking forward to catching up with Mayor Jennifer Vidrine -- she declared me an honorary Ville Platte-ian last year after I took a handful of chefs "camping" in some of the beautiful cabins on Lake Chicot.

Speaking of Lake Chicot, it's located in one of Louisiana's beautiful state parks -- there are are dozens of state parks and historic sites sprinkled all over Louisiana. They range from swamp settings to heavily forested sites, many with fishing, camping, swimming, and outdoor barbecue areas. Entry fees are very modest, in most cases; click here for a map all the sites linked and spend an affordable weekend exploring this summer.

See our list of what's happening around Louisiana below and find something to do this weekend. Whatever it is, enjoy the recipes this week, share them with family and friends, and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Resources:

Louisiana Farmers Markets

Louisiana Visitors' Centers

Tip of the Week:

The Secret to Perfect Bacon-Wrapped Shrimp

Miss last week's recipes?

• Chicken and Sausage Jambalaya (#1 last week)

• Southern Fried Shrimp

• Chicken Stuffed Bell Peppers

Looking for a specific recipe? We have over 1200 searchable here!


	Caribbean Grilled Shrimp Pinchos From James Beard Award winner Tory McPhail of Commander's Palace, this recipe involves rum, and flames, and the flavors you'd expect to go along with those. Delicious, and sure to impress your guests. Just get to the flaming bits before you get too much rum in you. Click to forward this email and recipes.

	Celestine Dunbar's Creole Potato Salad I made this pot full of jambalaya for a family reunion last summer; it was a big hit. From Chef John Folse. Click to forward this email and recipes.

	Ultimate Hamburger If you have the wherewithall, grind your own meat for this burger; it really does make a big difference. And do finish it off with the lemon juice; it adds a bright burst of flavor. Click to forward this email and recipes.