March 9, 2017 | Louisiana Kitchen & Culture

March 9, 2017

This is the last respite before the production cycle for the next issue kicks into full gear, marking the start of my 6th year of publishing the magazine. The time has flown, but I've enjoyed (almost) every minute of it. I've learned a tremendous amount over the last half decade, and look forward to what is to come. I've made quite a few close friends among my readers here, and I truly appreciate the support, advice, contributions, and critiques offered up over the years. I trust it continues to come my way.

We planted three kinds of peppers, some cucumbers, various herbs, and some flowers this week; the pollen is flying, so I figure it's time. We had thunder in January, which always led my grandmother to predict frost in April, but I think we're done with cold weather this winter!

Housekeeping-- many of our Charter Subscribers will have received subscription renewal notices this week; keep an eye on your email inbox for your notice and make any changes you'd like. The automatic renewal for 1 year is $25; if you'd prefer 2 years for $40 or 3 years for $55, give us a call: 504-208-9959 or click here to renew on line.

Let me know what you decide to cook out of your March/April issue; there's some good food in there. There are many festivals and events around the state this weekend, so check our calendar below, and get out and have some fun.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Best-

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Miss last edition's recipes?

• Most viewed last week: Seafood-Stuffed Bell Peppers

• Chicken and Sausage Gumbo

• Pan-Roasted Salmon with Horseradish Potatoes

Looking for a specific recipe? We have over 1,500 on our site. Click here to browse.

P.S. The Mar/Apr issue of Louisiana Kitchen & Culture is hitting mailboxes all over the US this week and next. If you haven't subscribed yet you're missing out; there is still time to start and receive your first issue next week. Subscribe here. Our paid subscribers allow us to keep sending you this email for free so if you enjoy it subscribe today.

5th Anniversary Issue: Order today and get your copy next week. Click here to preview Table of Contents and Recipe Index.

Subscribe Today.

Resources:

Louisiana Farmers Markets

Louisiana Visitors' Centers

Tip of the Week:

Pro Tip for Chewy Cookies

Click here to order, The Collector Set Bundle

or call 504-208-9959


	Caribbean Grilled Shrimp "Pinchos" Chef Tory McPhail prepared this for a cooking demonstration stage Kitchen & Culture produced several years ago - it came together in less than 30 minutes; this spectacular, simple preparation is packed with the flavors of the Caribbean. As presented, it makes a nice appetizer for 4 people; double all ingredients but the pineapple for entrée-sized portions. There is flame involved, and alcohol, so proceed with caution! Click to forward this email and recipes.

	Crab Remoulade Salad This salad has a green tomato relish and a remoulade dressing included that you'll find many other fantastic uses for, but none will be more fantastic than this Louisiana blue crab-packed presentation. Click to forward email and recipes.

	Pulled Pork with Tabasco Mustard Sauce This one is going to take the better part of a day to prepare, but mostly it's largely unattended. The sauce needs to cook about 2 hours, stirred occasionally, the pork roasts undisturbed for 3 hours, uncovered for another hour, and then should sit undisturbed for another hour. So plan it for a day when you'll be running short errands, doing chores around the house, or sitting gloriously on the couch reading a book. Click to forward email and recipes.