Happy St. Patrick's Day Weekend! Normally there's nothing to do this weekend but celebrate it, as we live on the edge of the Irish Channel. The parade forms up just down the block from us. We've got bad weather forcast for Saturday, unfortunately, so it's cancelled this year. Boo. 

For the recipes this week, first up, a tasty recipe for the regional specialty known as the Oklahoma Burger. Use this technique next time you get a craving for a smash burger! Next, also easy, the Chinese restaurant staple, Kung Pao Shrimp. I usually make it with chicken- but any protein will work.

And finally, corned beef and cabbage, because why not?? I know it's bad for you, but I only eat it once a year, and tis the season. Honestly, I only make it so l can make a corned beef sandwich with sauerkraut and Thousand Island dressing with the leftovers.

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
Louisiana Kitchen & Culture

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Previous week's recipes:

 • Crawfish Pie • Crawfish Stuffed Peppers • Collard Greens and Ham Hocks

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Oklahoma Burger

I love a good back story on a recipe, and this is one I'd never heard even though I've seen versions of the recipe in numerous Americana-themed cookbooks. According to Cook's Illustrated, this burger was invented in Oklahoma during the depression as a way to save on meat; the onion, pressed into the burger patty, added heft to an otherwise necessarily skimpy burger. And of course it's delicious--who doesn't like fried onions?--and has stuck around during less-lean times.

Kung Pao Shrimp

Kung Pao Shrimp is on the menu of most Chinese restaurants I've been in, and is one of the first Chinese dishes I learned to make. I've also made it with chicken to rave reviews; I like it hot, so I cut up my dried chiles instead of adding them whole, and I eat them!

Corned Beef & Cabbage

I loved corned beef and cabbage, with potatos, carrots, and plenty of horseradish and spicy mustard. I think I'm going to cook one this weekend, and pick up a loaf of rye bread for sandwiches.