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October 23, 2014
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I am writing this late Tuesday night; I have a fun weekend lined up and I'm burning the candle at both ends to be sure I can enjoy it. My friend Debbie's daughter is getting married here in New Orleans this weekend. Erica and fiancée are flying in from San Francisco; Debbie and the rest of her clan are flying in from Seattle, all on Thursday. I will pick up Emily, the Canadian contingent, at the airport Wednesday afternoon; I can't wait to see everyone. Emily will either escape on a streetcar tour of New Orleans on Thursday, or find herself knee-deep in a photo shoot for our Jan/Feb issue here. That's the way it rolls here -- any warm-blooded bystander is likely to have a plate shoved into their hand and be instructed as to just how they should hold it for a shot. I'm abbreviated this week; lots to do. I trust you're all well. I have a question for you: In my family, my mom and my granny made what they called "biscuit flitters". Biscuit dough alttered so that it could be flattened out and cooked on a griddle; still light and fluffy, but flat and ready for gravy. No hot oven. Thoughts? Email biscuit flitters. We've been saying Merry Christmas since early August; we're shooting January/February 2015 this week, so Happy New Year! Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President P.S. Not a magazine subscriber, Click to subscribe to Louisiana Kitchen & Culture in print.You'll love the magazine, exclusive recipes and articles with plenty of photos of food, people and places.
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Gulf Shrimp Scampi I have put this recipe out on the newsletter several times; always to great acclaim. It comes together quickly; have lots of French bread on hand for sopping up the sauce. Click to forward email and recipes.
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Seafood-Stuffed Eggplant Loaded with shrimp and crab, this is going to feed a crowd. You're going to broil the eggplants, scoop out the flesh and cook; you can easily do all the prep a day in advance, refrigerate, and bring these out and to room temperature to bake off right before serving. Click to forward email and recipes.
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Tailgate Chili I love chili, and thankfully enough, the days are finally cool enough to queue this one up. Toasting the spices makes all the difference in the world; Chili purists will call foul, but this is a more than passable version suitable for any tailgate party. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |