Still cold, but not like other parts of the country, and thankfully, at least so far, our power and water have not been interrupted. Freeze warnings in effect at night still. It'll be above 70 by the end of next week... 

I'm in the middle of developing and testing recipes for the next print edition; plenty of crawfish on the horizon. I've not heard yet how the freeze in the western part of the state has affected this year's crawfish season, but I'm sure it will get a late start. Meanwhile, plenty of frozen Louisiana crawfish tails in the freezer...

The February/March issue, pictured above-right, is in the mail; I'm told that the postal system still hasn't recovered from the holiday rush, so it make take extra time to reach your mail boxes.

Enjoy the recipes below, stay safe, warm, and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

In the Mail:

Blackened Red Snapper with Rémoulade

If you can't find snapper, substitute any firm white-fleshed fillet--it's important to buy skin-on fillets as the skin helps keep the fish from drying out. This technique calls for getting the cast-iron screaming hot in the oven before finishing it off on the stovetop. Take care working with the hot pan, and make sure your kitchen is well ventilated.

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Slow-Roasted Chicken Thighs

This dish is on regular rotation here-- once a month at least. I vary the herb mixture depending on my mood. The long slow roast yields a super-crisp skin and fall-off-the-bone tender flesh. The roasted vegetables are bathed in all that chickeny goodness. Add a green salad and/or some steamed vegetables and you'll have a tasty dinner with nominal effort.

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Tropically-Topped Crab Cakes

These crab cakes are full of crab, not binder. They're topped with a straight-from-the-tropics mango salsa that is sure to chase the winter blues away. I'd add some minced hot pepper to the salsa, and I will definitely keep it in mind for grilled fish or pork tenderloin for spring and summer grilling.

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