June 6, 2019 | Louisiana Kitchen & Culture

June 6, 2019

Louisiana Seafood Cookoff: Just over two weeks away, this is the 12th annual event, and I'm excited to once again be a judge. It's a tough job, but someone has to do it! This year it takes place Jun 18 at the Cajundome in Lafayette. Tickets are $25 and include entry to the kickoff event for Lafayette's summerlong Eat Lafayette- tons of great food to be had all summer at participating restaurants, for great prices. Click here for tickets; they will also be available at the door, which opens at 5:30. Note that you must be 21 or older to enter, and that you should also stop by the judge's table to say hello to me! A record number of 14 chefs will be competing and all parts of the state are represented; cheer for your favorite.

Also of note: Chef Tenny Flynn, considered by many to be the best seafood chef in the country, has a new cookbook coming later this year: The Deep End of Flavor. It is on pre-order on Amazon and is currently the best seller in its category; I've been given a sneak peek, and I can assure you early adopters won't be disappointed. As soon as the nondisclosure period is up, I'll share more here, and you can look for an excerpt in the September/October issue of Louisiana Kitchen & Culture.

The May / June issue is on sale now and has a great collection of recipes, many of them perfect for the grill and outdoor weather. One reader wrote over the weekend to tell me she thought it was the best issue yet, with a great mixture of interesting stories, kitchen tips, and must-cook recipes. If you're NOT a subscriber, now's the time to sign up. It's the first issue of our 8th year! Subscribe today.

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:

Hot to Get the Perfect Cross-Hatch Grill Marks

Last Week's Recipes:

• Acme Chargrilled Oysters

• Grilled Louisiana Shrimp Tacos

• Chimichurri 3 Ways


	Pan-Roasted Rainbow Trout Use any whole sweet-fleshed fish; if you don't have a fisherman in your family, ask your fishmonger to clean, butterfly, and bone a fish for you. This recipe is from the excellent Sweet Home Café cookbook, put out in association with the National Museum of African American History and Culture by Smithsonian Books. Click to forward this email and recipes.

	Carpetbagger Steak with Shrimp Stuffing From Chef Robert St. John's cookbook New South Grilling, this is surf and turf all in one dish. It includes an all-purpose steak seasoning mixture, a link to an all-purpose beef marinade, and a link to the recipe for Shrimp Stuffing, which would be equally good stuffed inside bell peppers for stuffed peppers, or simply put into a buttered casserole dish, browned, and served as a side. Click to forward email and recipes.

	Peach and Berry Cobbler Ruston peaches are just coming into season, and there is no finer way to celebrate that with a peach cobbler. Serve with top quality vanilla ice cream or simply with a spoonful of heavy cream... Heaven. Click to forward email and recipes.

	Sticky Buns This recipe is so good we had to give away some to keep from eating them all. My Louisiana Kitchen & Culture subscribers will find the recipe on page 45 of the May/June 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.