What I'm working on: Monday I roasted a large bone-in pork butt that I seasoned Saturday night and marinated all weekend; it's for the Leisure Cooking section of the next issue of the magazine and I got rave reviews from all who tried it. I finalized developing recipes for a dinner we have at least once a month that involved roasted Gulf fish, a complementary platter of roasted vegetables, and garlicky spinach. This one comes together in just about an hour and so qualifies for a Weeknight dish, but it's so impressive I'm thinking I'll include it in the Leisure Cooking section as well. It can be prepped in advance, then cooked in about 20 minutes, making it a nice choice for a fun dinner with friends.

And, of course, crawfish. On the agenda this week, a versatile cornbread-based crawfish stuffing that will stuff a chicken breast, bell peppers, mushroom caps, and of course, an artichoke. I'm also working on a crawfish cornbread, a Southwestern-style crawfish mac and cheese, a marinated crawfish salad, and a buttermilk cornbread that's loaded crawfish (can you tell I think crawfish and corn go together exceptionally well?). That'll get me to the weekend; still to go, crawfish monkey bread, and maybe a crawfish spoon bread. Don't miss a bite--subscribe today, and you'll get your copy in hand in April

Enjoy the recipes below, stay safe, warm, and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

In the Mail:

Broccoli and Cheese Soup

This recipe is from LKC charter subscriber Tommy Centola; it's out of his cookbook "You Can't Keep New Orleans Out of the Chef" and it is decadently delicious. I make it any time I have too much broccoli in the fridge. A few slices of toasted French bread to go along side for dunking HIGHLY recommended.

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Cajun-Fried Pork Chops

It couldn't be much simpler than this. Make sure you have some roasted sweet potatoes mashed with butter, salt, and pepper to serve with them.

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Salmon Croquettes

When you don't want to put a lot of effort into getting dinner on the table (me tonight) this is a recipe for you, as long as you have salmon in your pantry. Serve as is, over the top of a crisp green salad, or make a sandwich slathered with tartar sauce.

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