February 15, 2018 | Louisiana Kitchen & Culture

February 15, 2018

Another Carnival season has come and gone -- but that means spring festival season is just around the corner. Boiled crawfish are showing up at the local markets, and the days are getting longer! It's time to get the grill cleaned up and ready for a workout.

If, like many of my friends, you will be abstaining from meat over the 40 days of Lent, I've provided links below to tasty fried catfish and shrimp, with options for onion rings and spicy fries as sides, and a tartar sauce and my favorite cocktail sauce to serve along side for dipping.

You'll also find a link below to a simple marinated flank steak I've been making for years, as much for the leftovers as for the initial meal itself. And now that I've finally learned how to make and shape pizza dough, I intend to double the parsley sauce next time I make this, and make a pizza with the sauce and leftover steak.

Perhaps this weekend; the weather speculators are calling for no rain and afternoon temps near 80. I'm ready for it. I did enjoy the cold weather we had, as the last few winters have been mild, but I'm ready for the trees to bud, and to open up the windows and let the breezes blow through.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Please remember that food banks struggle this time of year; pick up a few extra items of non-perishable food items and make a donation to your local food bank.

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Miss last week's recipes?

• Chicken & Sausage Jambalaya

• Seafood Gumbo

• Thai Beef Salad

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	Almond-Crusted Chicken This easy dish comes together with a garlicky sauce made of roasted red peppers and tomatoes. Almonds ground with breadcrumbs make up the crunchy breading; I think you'll like the sauce well enough you'll double the next batch and find other uses for it! Click to forward this email and recipes.

	Grilled Flank Steak For those of you still enduring freezing weather, make this under your broiler; we're in for a stretch of warm weather, so I'm itching to fire up the grill. This simple marinade delivers a tender, flavorful steak; use leftovers to stuff flour tortillas; spread parsley sauce on flatbread or pizza dough, add chopped leftover steak, crumbled feta cheese, and arugula and bake. Click to forward email and recipes.

	Fish Fry Friday: Welcome to Lent Assuming you've not given up fried food for Lent, here are some choices for Fish Fry Friday (click any title for recipe): Fried Catfish Buttermilk-Battered Shrimp Spicy Cajun Fries Golden Onion Rings Hush Puppies Creole Tartar Sauce, Spicy Cocktail Sauce Click to forward email and recipes.

	Vegetable Beef Soup This has been a favorite since childhood, and it's good no matter what the temperature is outside. You'll find this delicious weekend recipe on page 16 of the current issue, available at newsstands and by subscription. Subscribe today, and get your copy next week. Click to forward email and recipes.