We are just over a week away from the 9th annual Louisiana Seafood Cookoff, which will take place during the Saturday night Grand Tastings at the New Orleans Wine and Food Experience. Competing chefs this year:  Blake Phillips, Restaurant Sage, Monroe; Mark Quitney, Roux Bistro, New Orleans; Celeste Gill, Cooking Up Louisiana Treasures; Nathan Richard, Kingfish Kitchen & Cocktails; Bradley Andries, Sac-a-lait Restaurant; Frederick Ngo, Jimmy's Seafood & Steak, Shreveport; Ryan Gaudet, Spahr's Seafood, Galliano, Thibodaux, Des Allemands; Scott Varnedoe, Restaurant IPO, Baton Rouge; Lyle Broussard, Jack Daniel's Bar and Grill, Lake Charles; Amy Sins, Langlois, New Orleans; and Brian Bajon, Barcadia, New Orleans.

Good luck to you all! The winner will be crowned King or Queen of Louisiana Seafood and will go on to represent Louisiana in the Great American Seafood Cookoff later this year, as well as other events around the country over the coming year. You'll find me at the judge's table; stop by and say hello if you're attending.

There's a new food-oriented radio show here in New Orleans: The Cuisine Report on WGSO. It's daily, broadcast from 1:00 - 3:00PM, or available via podcast. Yours truly was the guest this past Monday; you can hear the interview by clicking here; my segment starts at about the 3:45 minute mark.

There's lots to do around the entire state and the weather is supposed to be beautiful. 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. 

New Contest!

Win Louisiana Crabmeat! 

How would you like to win a shipment of Louisiana crabmeat?  Plus the fixings for a delicious crab dip, and other goodies for a summer party.

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

John Besh's Crunchy Shrimp Salad

In August of 2012 we went to Chef Besh's home in Slidell for a photo shoot; he wrote the cover story for our holiday issue that year. This was one of the dishes he prepared that day, and it remains one of my favorite from the issue. My love for Louisiana shrimp is well-documented, and this recipe is one of many reasons why!

Sweet and Sour Coleslaw

I like this coleslaw for summer potlucks because it does not have a creamy dressing; it can sit on a buffet for a while. Plus, you need to make it several hours in advance; I'm making a batch later today to take to a law school graduation party (crawfish boil!) Sometimes I use honey-roasted peanuts rather than dry roast, or sub in pistachios or cashews if I'm feeling really flush.

Tabasco Spicy Chicken Wings

This version is fried; feel free to roast at 370 - 400ºF for 50 minutes to an hour. The recipe includes a link to Tabasco's Blue Cheese Dressing, which is delicious on a whole lot of things besides wings.

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