September 24, 2015 | Louisiana Kitchen & Culture

September 24, 2015

I have a new boyfriend. I confessed to my husband earlier this week -- He rolled his eyes and said, what now?

It's my new 3.6 quart enameled cast iron casserole from Lodge Manufacturing. I've had it for a couple of weeks now and it has only left my stovetop for a quick trip to the sink for washing. I have baked rolls in it, made vindaloo, paella, pasta sauce with meatballs, our favorite white beans with lemon and Italian sausage; and I find myself making mental lists of recipes I want to cook in it. Mind you, I have really good All-Clad stainless steel cookware along with my collection of cast iron skillets and Dutch ovens, but this is hands-down my favorite for the kind of cooking I do on a routine basis. Put it on your holiday wish list if you don't have one already.

This week master barbecuers are gathering in Vidalia to compete in the State Championship Jim Bowie BBQ Throwdown. Forty-five teams (a record) from Mississippi and Louisiana will compete, judged by Kansas City Barbecue certified judges. The Jim Bowie Festival is open to the general public; $5.00 admission if you're 12 or older. Great barbecue, and, since it's Louisiana, plenty of live music to go along with the food.

See our list of what's happening around Louisiana below and find something to do this weekend, even if it's just staying cool. 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:

Small Batch Seasoning and Stir Fry

Miss last week's recipes?

• Mama's Seafood Gumbo (Most viewed last week)

• Fresh Basil Pesto

• Fried Green Tomato BLT

Looking for a specific recipe? We have over 1200 searchable here!


	New Southern Chicken and Herb Dumplings From master of Southern cooking Virginia Willis' cookbook Bon Appetit, Y'all, the addition of select herbs, carrots, sweet potato, and fresh spinach puts a modern flair on an old classic. Click to forward this email and recipes.

	Baked Mac and Cheese with Ham From Saveur's mouthwatering New Comfort Food cookbook, this dish will guarantee you hero-status at any tailgate party -- or at the family dinner table. Surprise ingredient: A little bleu cheese. Click to fo rward this email and recipes.

	Ralph Brennan's Barbecue Shrimp I've run this recipe before, but it bears repeating. It's so good it's made grown men lick their plate. I serve this a couple of times a year, not changing a thing, always with plenty of French bread for sopping up the sauce. Click to forward this email and recipes.