August 21, 2015 | Louisiana Kitchen & Culture

Courtesy reminder: Watch your mailbox (or email) for notices about renewing your subscription to the magazine; we sent out several batches last week. We're finishing up our September/October issue in the next couple of weeks, and you don't want to miss it. There's a fried shrimp recipe that's divine.

August 21, 2015

The Lt. Governor's annual tourism summit concluded yesterday afternoon, in a manner consistent with the phrase “Only in Louisiana”. Our organization invited the four candidates for Lt. Governor in this fall’s election to participate in a debate, fielding questions specific to tourism. A big storm was moving through and, 20 minutes after we were seated for lunch, the power went out. In a room full of 600 people. The hotel staff was astoundingly resourceful, serving lunch by flashlight, and finding a generator, microphones, and spotlights for the stage. The debate went on and, with no air conditioning, was hot in more ways than one.

For those of you who read this newsletter but haven’t subscribed to my magazine yet, I have made it easy for you to give it a try, with our special $10.00 trial subscription. Just ten dollars will get you the next 3 issues, and I think you’ll see why many call Louisiana Kitchen & Culture the best Louisiana-centric magazine on the market. Remember, it is magazine subscriptions that make this newsletter possible. So if you have been putting it off, give us a try. I don’t think you’ll regret it.

Tailgate season is here and we have re-created our recipe page for you tailgaters. Click here to check it out and, if you have a favorite recipe (for a crowd) you would like to share, email me. I’ve chosen a few tailgater specials for this week’s recipe selections; see below.

Thanks to all who email me with kind words and suggestions, it always makes my day.

ENTER TO WIN a Louisiana-Style Tailgate Party! The Louisiana Seafood Promotion and Marketing Board will ship the ingredients and tools you need right to your door. Click here for details.

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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P.S. Subscribe to Louisiana Kitchen & Culture magazine today, Sep/Oct will mail in just a few weeks. You'll get 60 exclusive recipes plus articles that celebrate people and places of Louisiana.

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Resources:

Louisiana Farmers Markets

Louisiana Visitors' Centers

Tip of the Week:

Greener Green Beans & Veggies

Miss last week's recipes?

• Jumbo Lump Gulf Crab Au Gratin (most viewed last week)

• Classic Diner Burger

• Buffalo Shrimp with Blue Cheese

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


	Blackened Redfish This is one you want to cook outside, unless you have someone on hand to fan the smoke detector, because blackened gonna smoke. Here in Louisiana we like redfish, but any firm white-fleshed Gulf fish will do. Or even - gasp - chicken. Click to forward this email and recipes.

	Spicy Chicken Wings Everyone loves a good. spicy chicken wing, and this recipe from the Tabasco Brand Cookbook will satisfy some taste buds. They're deep-fried; you can also roast them in the oven or on the grill to cut down a bit on the calories. Click to fo rward this email and recipes.

	Baked Potato Bites For the baked potato lover in all of us- cook little potatoes, set out an extravagant array of fillings, and invite people to experiment. Have a contest for who can concoct the most outrageously good potato bite. Click to forward this email and recipes.