May 23, 2019 | Louisiana Kitchen & Culture

May 23, 2019

Memorial Day Weekend always feels like the beginning of summer to me; growing up, school always wrapped up for the summer that week, and what seemed like eons of unscripted, blissful, kid-time stretched ahead. These days, I'm already thinking about what I'm going to prepare for the annual Holiday Food Guide issue... but meanwhile, we have a hot and sunny weekend in the forecast, and I intend to grill.

Several years ago Chef Emeril Lagasse shared with us his tips for summer grilling-- apply them liberally to the recipes below, and enjoy your long weekend.

Emeril Lagasse’s Grilling Tips

1. It’s much easier to clean the grill when it’s still hot; remember to scrape the grill grates shortly after you’ve finished cooking.

2. Don’t squeeze down on burgers while cooking...by doing so you’re only losing some of the meat’s natural goodness and juices!

3. Marinades and spice rubs impart excellent flavors to simple cuts of meat, chicken, or fish. Try using your favorite vinaigrette as a quick marinade for chicken breasts…or mix up a batch of your favorite spices and dried herbs, season with salt and sugar for balance, and rub this into your steaks and chops next time you grill.

4. Any sauce that has a lot of sugar (as many barbecue sauces do) will char if applied too early while grilling; it’s best to apply sweet sauces during the last 5 minutes of cooking.

5. An instant read thermometer takes the guess work out of grilling. Keep one nearby and you’ll always know when your meat is ready to come off the grill.

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

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

• Shipping:

May/June 2019

(click to find a retailer near you)

Get your copy next week. Subscribe Today!

Looking for a specific recipe? We have over 1,400: Click here!

Tip of the Week:

Hot to Get the Perfect Cross-Hatch Grill Marks

Last Week's Recipes:

• Stuffed Tomatoes

• Jerk Chicken

• Stuffed Crab Fingers


	Sweet Creole Glazed Shrimp Sticky and delicious, this needs nothing more than a hot pot of cooked rice and a green salad to make a meal. Scale up or down as desired; you'll think of plenty of other ways to use the glaze. Click to forward this email and recipes.

	Emeril's Bone-in Grilled Ribeye Steak If you like steak, this is for you. It calls for a huge cut of beef, marinated in a Creole seasoning concoction and a simple Marchand du Vin sauce. He suggests hot mashed potatoes as a side dish; I concur. It's never too hot for some buttery, garlicky mashed potatoes. Click to forward email and recipes.

	Classic Potato Salad If you drizzle the pickle juice on the potatoes while they're still warm, they'll soak it up and and be tasty through and through. This is the one my husband asks for any time we're thinking of potato salad. Click to forward email and recipes.

	Bacon and Tomato Pesto Pasta This easy weeknight recipe has my favorite pesto, and tomato slices topped with cheese and grilled. Tastes like summer! My Louisiana Kitchen & Culture subscribers will find the recipe on page 40 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.