April 4, 2019 | Louisiana Kitchen & Culture

April 4, 2019

Chef Paul Prudhomme always sang the praises of a variety of peppers, and he used them in many of his recipes. I find myself going further and further down the rabbit hole; we planted cayennes, Tabasco, jalapeño, bell, and poblano pepper plants earlier this week, and my spice rack currently has at least 10 varieties of ground chiles in it. My current favorite is Urfa- I use it on chicken and shrimp, roasted vegetables, in scrambled eggs, and black beans. It's a little difficult to find, but worth the search.

Last night I made a pot of cumin and chile infused black beans and used them to stuff some roasted fat poblano peppers-- fluffy white rice, and some fresh salsa on the side; delicious and easy. What are some of your go-to, no-recipe-required, meals for busy weeknights? I'd love to hear about them.

On Sunday, Bonnie Warren, a New Orleans icon in the food, publishing, and hospitality world, will be named and Honorary Dame by the New Orleans Chapter of Les Dames d'Escoffier. There will be an event at the Southern Food and Beverage Museum here in New Orleans; the event starts at 3:00, includes wine and hors d'ouevres, and tickets are $20. Proceeds benefit the New Orleans chapter of Les Dames and the museum. More details can be found here.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Last Week's Recipes:

• Crawfish Mac & Cheese • Mama's Cajun Meat Pies • Crisp-Fried Eggplant

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	Crawfish Mac & Cheese Who doesn't like ooey, gooey Mac & Cheese?? Throw some Louisiana crawfish tails into the mixture and stand back. This is an easy recipe requiring nominal prep work; it doesn need to bake for about 50 minutes, so plan accordingly. Add a crisp green salad and you'll have a meal fit for a queen. Click to forward this email and recipes.

	Crisp-Fried Eggplant These are, quite simply, delicious. I love them just like this, but they're also great as the foundation for Eggplant Parmesan- top each with a little grated mozzarella or provolone and some Parmesan, add your favorite marinara sauce, and bake until the cheese melts and browns a bit. Or use them as the bed for a seafood remoulade, crawfish etouffée, or even stuffed inside a sandwich. Just make them. Click to forward email and recipes.

	Mama's Cajun Meat Pies This is an old Cajun recipe, using simple but flavorful ingredients. These meat pies will be great hot, but will also be a welcome addition to tomorrow's lunch box in the event of leftovers. Click to forward email and recipes.

	Crawfish Deep Dish Pie I have two hungry young men as neighbors and they're more than happy to take leftovers from my photo shoots. They're still talking about this pie-- I think they want me to make it again for them. My Louisiana Kitchen & Culture subscribers will find the recipe on page 10 of the March/April 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.