April 28, 2016 | Louisiana Kitchen & Culture

April 28, 2016

I'm taking the rest of the week off! I'm the boss and can do that. I've worked non-stop for the past couple of weeks getting the latest issue finished off and it looks GREAT and the recipes taste even better. The Louisiana blue crab is in season and we took full advantage of it. It goes in the mail later this week and will roll out to subscribers and newsstands around the country over the next couple of weeks.

Of course, it's time to dive headfirst into production on the next issue; I'm still taking ideas from you for your favorite go-to recipes for hot summer days. Email me some of your favorites!

Meanwhile, have a great weekend!

There's lots to do around the entire state; as you can see by the length of the Events Calendar below, festival season is in full swing! Find something to do this weekend, enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind.

Win Louisiana Crawfish!!

How would you like to win a shipment of Louisiana crawfish tails? Plus the fixings for Crawfish Mac and Cheese, and Blackened Crawfish Supreme.

Click here to enter - it's free! Tell us which recipe you'd most like to make for your family - deadline April 30.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

P.S. The May/Jun issue of Louisiana Kitchen & Culture will mail next week. Subscribe now and get your copy.

Mar/Apr 2016 issue

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Tip of the Week:

Cooking With Beer

Miss last week's recipes?

• Shrimp Scampi (most-viewed last week)

• Spicy Catfish Puffs

• Seafood Louis

Looking for a specific recipe? We have over 1,300: Click here!


	Buttermilk-battered Popcorn Shrimp Adding cracker crumbs to the breading adds a little extra crunch; season the breading lightly, taste and adjust to your liking. Serves 2 as an entrée, 4 as an appetizer; I promise, there will be nothing but crumbs left!

	Penne Strascicate I make this once a month or so, and often double the sauce recipe to freeze half of it prior to adding the penne. I sometimes substitute a mix of mild Italian sausage for half the ground beef, and I sometimes stir in some chopped green olives right at the last minute. Make it as written the first time around, then start to add your own flavors.

	Emeril's Delmonico BBQ Shrimp with Rosemary Grit Cakes I had this dish for dinner at Delmonico one night and enjoyed it so much I asked for the recipe. The rosemary grit cakes are tasty and versatile, you'll find a myriad other uses for the recipe.