October 15, 2015 | Louisiana Kitchen & Culture

October 15, 2015

The culinary world was saddened to hear of the sudden passing of Chef Paul Prudhomme on Thursday of last week. The great man had an enormous impact on not just Louisiana cuisine, but cuisine around the world. His talents, sunny smile, and generous nature will be missed. Today's recipes are excerpted from some of his cookbooks I own -- I'm fortunate in that several of them are autographed to me. If you've not cooked his recipes before, make sure you follow step by step the first time around. He added things, used specific techniques, etc. for a reason.

We named him a Louisiana Icon and ran a small feature on him back in the May/June edition of Louisiana Kitchen & Culture; you'll find a copy of it here, if you missed it earlier.

How would you like to win an ample selection of Louisiana crab meat for Louisiana Blue Crab Dip, Ralph Brennan's New Orleans Seafood Cookbook (autographed!) and some beautiful serving dishes? All delivered in time for a holiday party. Click here to enter - it's free! We're asking you to list some of your favorite holiday seafood dishes, and you can be assured I'll use the information to plan a fantastic holiday meal -- or three -- and I'll be sure to share the recipes here.

See our list of what's happening around Louisiana below and find something to do this weekend; the weather's beautiful. Whatever you decide, enjoy the recipes this week, share them with family and friends, and, as always,let me know what's on your mind.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Resources:

Louisiana Farmers Markets

Louisiana Visitors' Centers

Tip of the Week:

Chef Paul's Everyday Cooking Hints

Miss last week's recipes?

• Chef Paul's Stuffed Peppers (most-viewed last week)

• Chef Paul's Shrimp & Oyster Pasta

• Chef Paul's Blackened Fish Fillets

Looking for a specific recipe? We have over 1,200: Click here!


	New Orleans Oyster Po'Boy with Remoulade I ask you, is there anything better than a perfectly fried oyster po'boy? Lots of things as good, I grant you, but anything better? Dressed, please. Click to forward this email and recipes.

	Steak and Greens This old fashioned, simple recipe concentrates the flavor of the steak in the bottom of the pan; pan drippings then coat and wilt the greens. Have hot cornbread on hand for soaking up the pot likker. Click to fo rward this email and recipes.

	Louisina Corn and Crab Bisque This is the quintessential Louisiana seafood bisque; any seafood may be used, but crab is best. Worry about calories later. Click to forward this email and recipes.

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To Add or Correct an Event email: Jim

Usually, we list activities for the coming two weekends, so that readers have time to make travel plans if something tempts them. There is so much going on, though, there isn't room to list everything for this weekend, let alone for next! The weather is going to be beautiful; if you don't see something below that interests you, click here for a more comprehensive list.