May 11, 2024
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Rumor has it that they're finally harvesting Creole tomatoes. I'm going to take myself across the river to the Becnel produce stand tomorrow morning to stock up; my favorite of all the summer fruits and vegetables. I'll slice and eat at least 5 tomatoes every week that they're in season. For the recipes this week I'm starting with an easy crawfish pie recipe Chef Darin Nesbit prepared for a cooking demonstration stage I produced a few years ago; it's easy and delicious. Next, a catfish dish that was developed by a 4-H team from Oklahoma -- it took first place in a cooking competition I judged a few years ago. And finally, a light and refreshing shrimp salad from Chef John Folse. Serve it as presented in a hollowed-out tomato, or on a crisp bed of lettuce. Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind. Best regards, Susan Ford, Publisher and Editorial Director
Last week's recipes: • Creole Shrimp and Grits • Galatoire's Shrimp Remoulade • Mexican Shrimp in Garlic Sauce |
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