October 19, 2018 | Louisiana Kitchen & Culture

October 19, 2018

I have extended family visiting in a couple of weeks -- my California niece works in an industry that is busiest from mid-November until mid-January, so we decided to move up our family holiday get-together. The head count is inching toward 30 people. My younger brother likes to smoke things and is planning a big pork butt, and I'm thinking about a big shrimp boil. Anyone who can't eat pulled pork sandwiches or boiled shrimp can order pizza! Or go hungry!

I'm really looking forward to the event; there are two babies that I've not met yet, and a nephew who's a freshman in college this fall, living away from home for the first time, so I'm anxious to catch up with him also. Are you thinking up holiday plans yet? I'd love to hear about it.

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

Best regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Your Tip of the Week:

Pick the tastiest mushroom for the dish.

Last Week's Recipes:

• Baked Stuffed Crabs • Sicilian Fish Stew • Chicken on a Stick

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	Garlic Shrimp This easy recipe is packed with flavor-- if you're feeding a crowd, rather than scaling the recipe up, make another batch. It cooks so quickly, as long as you have all your prep done, you can cook a second batch before the first batch is cool enough to eat. Click to forward this email and recipes.

	Beef Fajitas Perfect for game day- most of the prep work can be done in advance, and put on the grill at the last minute for a half time feast. The recipe easily scales up; use flank steak, flap steak, skirt steak; the marinade is also delicious on chicken.. Click to forward email and recipes.

	Dutch Baby This astonishingly beautiful dish is also astonishingly simple. Preheat the oven, add a skillet and melt some butter, throw a few ingredients in the blender, pour into the heated skillet, and in 20 minutes you've got an impressive breakfast or brunch treat. Put some hot water and dish soap in the dirty blender and process a few seconds, and you don't even have any dishes to wash. Click to forward email and recipes.

	Crawfish Deviled Eggs This recipe is from Chef Ryan Gaudet's grandmother; you can bet I scarfed a couple down after the photo shoot. My Louisiana Kitchen & Culture subscribers will find the recipe on page 42 of the September/October edition; subscribe today and get your own copy. We're offering a trial for just $10.00. Click to forward email and recipes.