September 28, 2017 | Louisiana Kitchen & Culture

September 28, 2017

One Meal, One Night, One Nation. There is a growing list of restaurants across the US signing up to participate in One Meal, One Night, which takes place this coming Monday, Oct. 2. A portion of the evening's proceeds will go to benefit restaurant and hospitality workers for immediate needs in areas affected by Hurricanes Harvey and Irma. If you are part of a restaurant that would like to participate, information is provided on this link; for diners, toward the bottom of the page is a list of participating restaurants by state, with links to their websites for reservations. If you cannot dine out but would like to make a donation, visit the Greater New Orleans Foundation's website and specify that your donation is for Hurricanes Harvey and Irma Hospitality Workers Relief.

Shaking the Money Tree: I rarely ask you to contribute to specific causes, but I am now! I have been asked by Café Reconcile to compete in the inaugural Top Chef Reconcile next month, and I want you to support my team:

1. Buy tickets to the event, if you can be in New Orleans on October 8. Patron tickets are $100, general admission $50. Make sure you select Barranco & Ford team; our chef partner is Aaron Burgau, a King of Louisiana Seafood and co-owner of Patois and Central City BBQ.

2. Donate money. No amount too small! Don't forget to select the Barranco & Ford team.

Café Reconcile changes lives by offering life skills and job skills training for at-risk youth, many of whom have no place else to turn. I have supported the organization for years, and have personally seen doors and opportunities open up for countless young people. Email or call if you have questions about the organization; let's go for lunch if you find yourself in town.

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-

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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• Last week: Buttermilk-Battered Popcorn Shrimp • Oysters en Brochette

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Tip of the Week:

Preparing Tastier Pasta.



	Crisp Pan-Fried Eggplant These crunchy beauties are delicious as a stand-alone snack, but they're also the starting point for a great meal Top them with Shrimp Remoulade; put them on a sandwich; use them as the base for Eggplant Parmesan; etc. This recipe includes a link to making seasoned flour, which should be a pantry staple. Click to forward email and recipes.

	Baked Stuffed Crabs Surely you've heard the expression "it's like eating popcorn shrimp" -- used to describe something that's very simple, and/or addictive. Well, that's why you should plan to make several batches of these shrimp; the first batch will disappear as quickly as you can pull them out of the hot oil. Have plenty of cocktail sauce on hand for dipping. Click to forward email and recipes.

	Chicken Cutlet with Cream Gravy Louisiana Kitchen & Culture magazine subscribers only! You'll find this easy, delicious recipe on page 30 of the Sept/Oct 2017 issue. Not a magazine subscriber yet? Try our special $10 TRIAL subscription and get the next 3 issues; you'll get this issue next week. Click below to order. Click to forward email and recipes.