May 25, 2024
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I conjured my mom and granny this week. I invited a dozen friends over Thursday night and made smothered pork with brown gravy and chicken cutlets with cream gravy. I made a pot of field peas with snaps; baby lima beans; smothered green beans; and a skillet of sweet corn. Buttermilk biscuits and buttermilk cornbread with chiles and sharp cheddar; a platter of sliced tomatoes and cukes, and a blackberry crumble with a cardamom cream sauce; a friend brought watermelon, and another a frozen margarita pie. We feasted! There wasn't much left, enough for leftovers another night. For the recipes this week, I'm starting with the classic Galatoire's Godchaux Salad. It's a great choice for a hot night. Next, take the time to brine chicken thighs overnight, then finish them off on the grill or in the oven. The barbecue sauce is optional, but it's really good. And finally, Jim requested ribs for our Memorial Day cookout, and the baby back recipe is a keeper. Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind. Best regards, Susan Ford, Publisher and Editorial Director
Last week's recipes: • Artichoke and Seafood Dip • Tenderloin and Jumbo Lump Crab • Southern Fried Shrimp |
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