May 26, 2016 | Louisiana Kitchen & Culture

May 25, 2016

Grads and Dads! A gift subscription to Louisiana Kitchen & Culture makes a great gift, and people are graduating left and right this time of year. Father's Day is just three weeks away; click here for the gift subscription order form. We'll send a gift card!

Saturday night is the 9th annual Louisiana Seafood Cookoff, which will take place during the Saturday night Grand Tastings at the New Orleans Wine and Food Experience. Competing chefs this year: Blake Phillips, Restaurant Sage, Monroe; Mark Quitney, Roux Bistro, New Orleans; Celeste Gill, Cooking Up Louisiana Treasures; Nathan Richard, Kingfish Kitchen & Cocktails; Bradley Andries, Sac-a-lait Restaurant; Frederick Ngo, Jimmy's Seafood & Steak, Shreveport; Ryan Gaudet, Spahr's Seafood, Galliano, Thibodaux, Des Allemands; Scott Varnedoe, Restaurant IPO, Baton Rouge; Lyle Broussard, Jack Daniel's Bar and Grill, Lake Charles; Amy Sins, Langlois, New Orleans; and Brian Bajon, Barcadia, New Orleans.

Good luck to you all! The winner will be crowned King or Queen of Louisiana Seafood and will go on to represent Louisiana in the Great American Seafood Cookoff later this year, as well as other events around the country over the coming year. You'll find me at the judge's table; stop by and say hello if you're attending.

There's lots to do around the entire state and the weather is supposed to be beautiful. Find something to do this weekend, enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind.

New Contest!

Win Louisiana Crabmeat!

How would you like to win a shipment of Louisiana crabmeat? Plus the fixings for a delicious crab dip, and other goodies for a summer party.

Click here to enter - it's free! Tell us which recipe you'd most like to make for your summer parties - deadline June 30.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Magic! A little black pepper...

Miss last week's recipes?

• John Besh's Crunchy Shrimp Salad (most-viewed last week)

• Sweet and Sour Coleslaw

• Tabasco Spicy Chicken Wings

Looking for a specific recipe? We have over 1,300: Click here!


	Emeril's Grilled Shrimp with Mango Salsa This recipe from Emeril Lagasse is an outstanding pick for a hot summer day. It takes all of ten minutes to assemble, then marinates for half an hour before grilling quickly to cook the shrimp. If you've never made a fruit salsa, give this one a try. It's light and refreshing, and so good you'll look for excuses to make it. It's equally good with grilled chicken, and is the perfect topping for a piece of fresh Louisiana finfish!

	Cocktail Crab Cakes These crab cakes are light and tasty, bursting with jumbo lump Louisiana crabmeat. These are sized for cocktail party nibbles; transform them into a crab cake slider by slathering slider buns with tartar or remoulade, and add a dollop of cole slaw. Make them larger for an entrée. Just make them!

	Best Ever Baby Back Ribs These ribs cook in the oven in a tasty sauce for an hour before going on the grill for a finishing sear; they're fall-off-the-bone tender. Add your favorite prepared barbecue sauce to the leftover cooking sauce and use this to glaze the ribs; pass extra sauce with lots of napkins at the table.