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		 <title>On the Louisiana Menu this Weeks Recipes; Shrimp Corn Dogs, Three Bean Salad by Martha Hall-Foose, Devil Crabs from Mario Batali</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260724032103/</link>
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			&#60;td style=&#34;vertical-align: top; width: 500px; border-right-width: 1px; border-right-style: dotted;&#34;&#62;&#60;img  alt=&#34;Susan Ford&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Mug-Shots/SusanF_0.png&#34; style=&#34;width:200px; height:228px; border-width:1px; border-style:solid; margin:5px 10px; float:left&#34; /&#62;
			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px; caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;The focaccia-making&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 16px; color: rgb(0, 0, 0);&#34;&#62;got postponed until this weekend, because half the family came down with a nasty summer cold and the rest of us had no desire to get it. So I&#38;#39;m going to start the dough today, and make a big batch of meatballs to simmer in marinara sauce. We&#38;#39;ll either have meatball sandwiches, or I&#38;#39;ll cook a pot of pasta. Salad on the side, and we&#38;#39;ll call it a delicious Italian family dinner. I know we&#38;#39;re in the middle of a heat wave, but it&#38;#39;s never a bad time to make meatballs.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;For the recipes this week, first up is a devil crab recipe from Mario Batali. There are quite a few steps to it, but it isn&#38;#39;t difficult, and the resultant well-seasoned crab croquettes are delicious.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;Next, a quick, easy fried shrimp recipe, on a stick if you want to fool around that much, that will delight all the shrimp lovers (me!) around the table. And finally, a classic three bean marinated salad from Martha Foose. It gets better as it sits in the refrigerator, and is a tangy, cool treat for a hot summer day.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;color: #000000;&#34;&#62;Enjoy these recipes, stay&#38;nbsp;safe&#38;nbsp;and healthy,&#38;nbsp;and, as always, let me know what&#38;#39;s on your mind.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Best regards,&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Mug-Shots/susanSig.jpg&#34; style=&#34;width: 100px; height: 49px;&#34; /&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 99px; height: 49px;&#34;&#62;Susan Ford, Publisher and Editorial Director&#60;br /&#62;
			Louisiana Kitchen &#38;amp; Culture&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;strong&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;p&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#38;nbsp;&#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/sesame-chicken-dates-and-cashews&#34;&#62;Sesame Chicken with Cashews and Dates&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/catfish-parmesan&#34;&#62;Catfish Parmesan&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/shrimp-paella-salmoretta-red-pepper-sauce&#34;&#62;Shrimp Paella&#60;/a&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;color: #b22222; font-family: arial, helvetica, sans-serif;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;Back in Stock!&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;To order, call 504.208.9959 or &#60;a href=&#34;https://louisiana.kitchenandculture.com/cookbook-order&#34;&#62;CLICK HERE to order online.&#60;/a&#62;&#60;/span&#62;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/shrimp-corn-dogs&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Shrimp Corn Dogs&#34; height=&#34;146&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Shrimp%20Corn%20Dogs.jpeg&#34; style=&#34;width: 220px; height: 146px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Shrimp Corn Dogs&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif; font-size: 18px;&#34;&#62;This quick, easy recipe will be a hit for kids of all ages. Start with the biggest shrimp you can find, and fry in small batches to keep the oil hot. You&#38;#39;ll need to cook a lot more than you think you will; they&#38;#39;ll go fast.&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/shrimp-corn-dogs&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/three-bean-salad&#34;&#62;&#60;img  alt=&#34;Three Bean Salad&#34; height=&#34;169&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Three-Bean%20Salad.jpg&#34; style=&#34;width: 220px; height: 169px;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Three Bean Salad&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font color=&#34;#000000&#34; face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;From Screen Doors and Sweet Tea by Martha Hall-Foose, this easy bean salad gets better with age. I like to keep a bowl in the fridge to snack on; it&#38;#39;s great paired with anything off the grill; and it&#38;#39;s perfect for topping a crisp green salad on a hot day.&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/three-bean-salad&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/devil-crab&#34;&#62;&#60;img  alt=&#34;Devil Crabs&#34; height=&#34;155&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Devil%20Crab_0.png&#34; style=&#34;width: 220px; height: 155px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;Devil Crabs&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;My mother absolutely loved devil crabs; this recipe would keep her happy for days. It&#38;#39;s easy enough to make, but does require some advance planning.&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/devil-crab&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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		 <pubDate>Fri, 24 Jul 2026 07:21:00 GMT</pubDate>
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		 <title>SummerTime Louisiana Recipes; Catfish Parmesan, Sesame Chicken with Cashews &#38; Dates, Shrimp Paella</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260717030005/</link>
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			&#60;p&#62;&#60;span style=&#34;font-size: 16px; caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;I made an enormous slab&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 16px; color: rgb(0, 0, 0);&#34;&#62;of focaccia earlier this week because I&#38;#39;d not done so in a while and wanted to be sure I&#38;#39;d not lost my touch. It was delicious; I foisted some of it off on neighbors. We have tentative plans to make it again this weekend; if that pans out I&#38;#39;ll take pictures and post the recipe. It&#38;#39;s easy, doesn&#38;#39;t take much hands on time, and is all around well worth the little effort it does take. It&#38;#39;s hot this&#38;nbsp;week, so planning ahead for low lift dinners at the end of the week saved my sanity.&#38;nbsp;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;For the recipes this week, I picked two that are really easy, and a third that&#38;#39;s going to take more time and effort, so save it for when you have plenty of extra hands in the kitchen. Or, prep and cook over 2-3 days. First up, an easy chicken, cashew, and date stir fry that can be served over hot cooked rice or, even faster, stir fried udon noodles (most well stocked grocery stores have them in the Asian food section these days).&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;Next, swap out chicken for catfish filets, and bake, instead of fry, Catfish Parmesan. I&#38;#39;d serve it with marinara sauce over al dente spaghetti with a crisp, cold salad on the side. And finally, a 3-component seafood paella dish that is truly feast worthy. Make the seafood stock and the finishing sauce in advance and it&#38;#39;ll come together a lot faster on serving day.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;color: #000000;&#34;&#62;Enjoy these recipes, stay&#38;nbsp;safe&#38;nbsp;and healthy,&#38;nbsp;and, as always, let me know what&#38;#39;s on your mind.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Best regards,&#60;/span&#62;&#60;/p&#62;

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			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 99px; height: 49px;&#34;&#62;Susan Ford, Publisher and Editorial Director&#60;br /&#62;
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			&#60;p&#62;&#60;strong&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;p&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#38;nbsp;&#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34;&#62;Pirate Spaghetti&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/john-folse-redfish-courtbouillon&#34;&#62;Redfish Courtbouillon&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/emerils-eggplant-muffuletta&#34;&#62;Eggplant Muffuletta&#60;/a&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;To order, call 504.208.9959 or &#60;a href=&#34;https://louisiana.kitchenandculture.com/cookbook-order&#34;&#62;CLICK HERE to order online.&#60;/a&#62;&#60;/span&#62;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/sesame-chicken-dates-and-cashews&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Sesame Chicken with Dates and Cashews&#34; height=&#34;158&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Sesame%20Chicken%20with%20Cashews%20and%20Dates.jpg&#34; style=&#34;width: 220px; height: 158px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Sesame Chicken with Cashews &#38;amp; Dates&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif; font-size: 18px;&#34;&#62;From Dinner: Changing the Game by Melissa Clark, this classic Chinese dish is faster than takeout and twice as good. Have plenty of hot cooked rice on hand for serving, and be prepared to fight over the leftovers.&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/sesame-chicken-dates-and-cashews&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/catfish-parmesan&#34;&#62;&#60;img  alt=&#34;CATFISH PARMESAN&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Kitchen%20and%20Culture/catfish-parmesan.jpg&#34; style=&#34;width: 220px; height: 220px;&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Catfish Parmesan&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font color=&#34;#000000&#34; face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;From the archives, these catfish fillets are dipped in melted butter, rolled in seasoned breadcrumbs and Parmesan, and baked--start to finish, not much more than 30 minutes. Have a crisp green salad cold and ready to serve, and a spicy marinara for dipping the catfish.&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/catfish-parmesan&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/shrimp-paella-salmoretta-red-pepper-sauce&#34;&#62;&#60;img  alt=&#34;Shrimp Paella&#34; height=&#34;151&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Shrimp%20and%20Squid%20Paella.jpg&#34; style=&#34;width: 220px; height: 151px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;Shrimp Paella with Salmoretta Sauce&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;From Paella! by Penelope Casas, a cookbook I&#38;#39;ve had for more than 25&#38;nbsp;years, this dish, like most paellas, is a process. Save it for a day when you have some time to spend in the kitchen, and invite friends and family over for dinner. The salmoretta sauce is the key here; both it&#38;nbsp;and the seafood stock&#38;nbsp;can be made a day in advance if desire&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/shrimp-paella-salmoretta-red-pepper-sauce&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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		 <pubDate>Fri, 17 Jul 2026 07:00:00 GMT</pubDate>
		 <guid>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260717030005/</guid>
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		 <title>Louisiana Chef's Recipes; Chef Emeril's Eggplant Muffuletta, Chef John Folse's Redfish Courtbouillon, and Pirate Spaghetti</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260710030935/</link>
		 <description>
                
                
			  	
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			&#60;td style=&#34;vertical-align: top; width: 500px; border-right-width: 1px; border-right-style: dotted;&#34;&#62;&#60;img  alt=&#34;Susan Ford&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Mug-Shots/SusanF_0.png&#34; style=&#34;width:200px; height:228px; border-width:1px; border-style:solid; margin:5px 10px; float:left&#34; /&#62;
			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px; caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;This is Jim&#38;#39;s birthday week, and he wanted:&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 16px; color: rgb(0, 0, 0);&#34;&#62;yellow cake with chocolate buttercream frosting for his birthday cake; and to try several new restaurants for dinner over the week. We had a fabulous Italian feast at Primo Italia in Torrance with his sister Tuesday night; a quick snack at a local bar before a sunset harbor cruise Wednesday night that included a tour of the port of Long Beach; and a new Japanese restaurant last night. Not sure what he has on the agenda for the rest of the week; I&#38;#39;ll be ready to cook at home this weekend!&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font color=&#34;#000000&#34; size=&#34;3&#34;&#62;&#60;span style=&#34;caret-color: rgb(0, 0, 0);&#34;&#62;For the recipes this week, first up, oddly named Pirate Spaghetti. It&#38;#39;s packed with seafood and features a fresh-tasting cherry tomato sauce. You&#38;#39;ll want to have plenty of good Italian bread on hand for serving.&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;Next, a classic and a favorite of mine, John Folse&#38;#39;s take on Redfish Courtbouillon. The ingredient list is long, but the recipe is easy, and the dish is delicious. Highly recommend.&#60;/span&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;&#38;nbsp;&#60;/span&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;And finally, from Emeril, a lightened up version of the classic muffulleta, featuring eggplant instead of the traditional, heavy meats and cold cuts. It transports well.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;color: #000000;&#34;&#62;Enjoy these recipes, stay&#38;nbsp;safe&#38;nbsp;and healthy,&#38;nbsp;and, as always, let me know what&#38;#39;s on your mind.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Best regards,&#60;/span&#62;&#60;/p&#62;

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			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 99px; height: 49px;&#34;&#62;Susan Ford, Publisher and Editorial Director&#60;br /&#62;
			Louisiana Kitchen &#38;amp; Culture&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;strong&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;p&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#38;nbsp;&#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/blackened-catfish&#34;&#62;Blackened Catfish&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/orzo-shrimp-and-broccolini-0&#34;&#62;Orzo and Shrimp with Broccolini&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/old-fashioned-buttermilk-fried-chicken&#34;&#62;Buttermilk Fried Chicken&#60;/a&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;color: #b22222; font-family: arial, helvetica, sans-serif;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;Back in Stock!&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;To order, call 504.208.9959 or &#60;a href=&#34;https://louisiana.kitchenandculture.com/cookbook-order&#34;&#62;CLICK HERE to order online.&#60;/a&#62;&#60;/span&#62;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
			&#60;/td&#62;
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			&#60;hr /&#62;&#60;/td&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Pirate Spaghetti&#34; height=&#34;153&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/pirate%20spaghetti.jpg&#34; style=&#34;width: 220px; height: 153px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Pirate Spaghetti&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif; font-size: 18px;&#34;&#62;I have no idea why this is called Pirate Spaghetti, but I do know it&#38;#39;s delicious. Packed with shrimp, squid, and clams, the sauce comes together out of fresh cherry tomatoes. Have plenty of Italian bread on hand and pass the hot pepper flakes at the table.&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/john-folse-redfish-courtbouillon&#34;&#62;&#60;img  alt=&#34;Redfish Courtbouillon&#34; height=&#34;147&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Redfish%20Courtbouillon.jpeg&#34; style=&#34;width: 220px; height: 147px;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;John Folse&#38;#39;s Redfish Courtbouillon&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font color=&#34;#000000&#34; face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;Don&#38;#39;t be put off by the ingredient list; once your prep work is done, this dish comes together fairly quickly. But take your time and don&#38;#39;t burn the roux; this is a delicious meal for the long rainy weekend we have ahead of us.&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/john-folse-redfish-courtbouillon&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#38;nbsp;&#60;/p&#62;
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			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/emerils-eggplant-muffuletta&#34;&#62;&#60;img  alt=&#34;Eggplant Muffuletta&#34; height=&#34;165&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/eggplant-muffeletta-sandwich.jpg&#34; style=&#34;width: 220px; height: 165px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;Emeril&#38;#39;s Eggplant Muffuletta&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;This lightened-up version of the original meat-filled iconic sandwich is a good choice for a hot day. It&#38;#39;s also going to transport well, getting tastier as the olive salad and basil soak into the bread, so it&#38;#39;s also a great option for a picnic or fishing trip.&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/emerils-eggplant-muffuletta&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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		 <pubDate>Fri, 10 Jul 2026 07:09:00 GMT</pubDate>
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		 <title>Louisian Rcipes Late June; Chef Paul Prudhomme Blackened Catfish, Williams-Sonoma's Orzo and Shrimp with Broccolini, Old Fashioned Buttermilk Fried Chicken</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260626031206/</link>
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			&#60;p&#62;&#60;span style=&#34;font-size: 16px; caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;The weather has been nice at the shore.&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 16px; color: rgb(0, 0, 0);&#34;&#62;A marine layer most mornings that burns off by midday; sunny afternoon with highs in the low 70s. It&#38;#39;ll get hotter late July and August, but still relatively low humidity. Perfect, in other words!&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;I picked recipes to suit the weather this week.&#38;nbsp;First up, blackened catfish that you really want to cook outside unless you have restaurant-grade ventilation in your kitchen. It throws off a lot of smoke. Bonus: Once you master the technique, you can apply it to your favorite quick-cooking proteins.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;Next, a dish of orzo with shrimp and Broccolini that can be served hot, at room temperature, or chilled, making it a great choice for a potluck or outdoor picnic.&#60;/span&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;&#38;nbsp;&#60;/span&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;And finally, what&#38;#39;s a summer picnic without fried chicken? I can eat it hot or cold. This recipe is from the impeccably researched and tested Williams-Sonoma line.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;color: #000000;&#34;&#62;Enjoy these recipes, stay&#38;nbsp;safe&#38;nbsp;and healthy,&#38;nbsp;and, as always, let me know what&#38;#39;s on your mind.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

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			&#60;p&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;To order, call 504.208.9959 or &#60;a href=&#34;https://louisiana.kitchenandculture.com/cookbook-order&#34;&#62;CLICK HERE to order online.&#60;/a&#62;&#60;/span&#62;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
			&#60;/td&#62;
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			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/blackened-catfish&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Blackened Catfish&#34; height=&#34;160&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Blackened%20Catfish.jpg&#34; style=&#34;width: 220px; height: 160px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Blackened Catfish&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;Chef Paul Prudhomme perfected this technique many years ago; it works across many proteins, just vary the cook time to suit the protein. The paprika in the seasoning mix is what blackens; it doesn&#38;#39;t burn. But it does throw off a lot of smoke; best done outdoors!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/blackened-catfish&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/orzo-shrimp-and-broccolini-0&#34;&#62;&#60;img  alt=&#34;Orzo with Shrimp and Broccolini&#34; height=&#34;158&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Orzo%20Shrimp%20and%20Broccolini.jpg&#34; style=&#34;width: 220px; height: 158px;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Orzo and Shrimp with Broccolini&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font color=&#34;#000000&#34; face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;From Williams-Sonoma&#38;#39;s Pasta Night: &#38;quot;As a one pot dish, this can&#38;#39;t get much easier for a weeknight dinner. You can try variations for the shrimp, such as shredded rotisserie chicken or sausage, or used blanched asparagus or peas instead of Broccolini. Serve with a crisp green salad on the side&#38;quot;.&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/orzo-shrimp-and-broccolini-0&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#38;nbsp;&#60;/p&#62;
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			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/old-fashioned-buttermilk-fried-chicken&#34;&#62;&#60;img  alt=&#34;Sloppy Joe&#34; height=&#34;155&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Classic%20Buttermilk%20Fried%20Chicken.jpg&#34; style=&#34;width: 220px; height: 155px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;Old Fashioned Buttermilk Fried Chicken&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;From Williams Sonoma Chicken Night: &#38;ldquo;A big platter of this crisp, tender, golden brown chicken would be a hit at any potluck or picnic. Immersing the chicken pieces in the buttermilk brine for several hours gives the chicken loads of flavor and helps keep the meat moist as it fries. The acid in the buttermilk also helps to tenderize the chicken. For a Southern-inspired meal, serve with Buttermilk Mashed Potatoes and braised collard greens.&#38;rdquo;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/old-fashioned-buttermilk-fried-chicken&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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		 <pubDate>Fri, 26 Jun 2026 07:12:00 GMT</pubDate>
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		 <title>Happy Summer from Louisiana Recipes; Sloppy Joe, Garlic Chile Crabs, Eggplant and Seafood Casserole</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260619030940/</link>
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			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px; caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;Here comes summer&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 16px; color: rgb(0, 0, 0);&#34;&#62;and all the summer fruits and vegetables that come with it. Probably my favorite time of the year for meal planning. There&#38;#39;s a pickled cucumber and onion salad in the refrigerator for noshing on all week, and it&#38;#39;s the rare night that I don&#38;#39;t put a platter of sliced tomatoes and cucumbers on the table. We&#38;#39;ve been putting sweet, juicy corn on the grill for a few weeks now, and have already had some really good watermelon. I&#38;#39;m waiting for the cantaloupes to come in; I love to eat it chilled with salt and pepper just like my dad did.&#38;nbsp;Yum!&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;For the recipes this week, first up, a chile garlic crab dish that you can make as spicy as you want. Extra spicy for me! I&#38;#39;ll opt for picking up some cooked crabs rather than starting with live ones. &#38;nbsp;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;Next, an old-fashioned eggplant and seafood casserole from the classic cookbook Cajun Cuisine.&#38;nbsp;And finally, a delightfully messy sloppy Joe recipe; I absolutely loved these when I was a kid. This is an old recipe from the long-ago magazine Gourmet; I&#38;#39;ll have to try it and see if it brings back childhood.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;color: #000000;&#34;&#62;Enjoy these recipes, stay&#38;nbsp;safe&#38;nbsp;and healthy,&#38;nbsp;and, as always, let me know what&#38;#39;s on your mind.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Best regards,&#60;/span&#62;&#60;/p&#62;

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			&#60;p&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#38;nbsp;&#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/chilled-tomato-platter&#34;&#62;Chilled Tomato Platter&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/chicken-and-corn-maque-choux&#34;&#62;Chicken and Corn Maque Choux&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/colossal-bbq-shrimp-crab-cake-stuffing&#34;&#62;BBQ Shrimp with Crab Stuffing&#60;/a&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
			&#60;/td&#62;
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			&#60;td colspan=&#34;2&#34; style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;hr /&#62;&#60;/td&#62;
		&#60;/tr&#62;
		&#60;tr&#62;
			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/garlic-chile-crabs&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Garlic Chile Crabs&#34; height=&#34;149&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Garlic-Chile%20Crabs.jpg&#34; style=&#34;width: 220px; height: 149px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Garlic Chile Crabs&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;This recipe is considerably more accessible if you have access to cooked crabs. It&#38;#39;s as delicious as it is messy, so be sure to set out a stack of clean kitchen towels for mopping fingers. The sauce slightly wilts the greens; be sure to enjoy them with the crabs.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/garlic-chile-crabs&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/seafood-and-eggplant-casserole&#34;&#62;&#60;img  alt=&#34;Eggplant and Seafood Casserole&#34; height=&#34;165&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Eggplant-Seafood-Casserole.jpg&#34; style=&#34;width: 220px; height: 165px;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Eggplant and Seafood Casserole&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font color=&#34;#000000&#34; face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;This old-fashioned summer casserole is a Cajun country classic, and couldn&#38;#39;t be simpler to put together. Start this out on top of the stove in a 12-inch cast-iron skillet instead of transferring to a casserole dish for a one-pan dinner.&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/seafood-and-eggplant-casserole&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#38;nbsp;&#60;/p&#62;
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			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/sloppy-joe-burger-bun&#34;&#62;&#60;img  alt=&#34;Sloppy Joe&#34; height=&#34;152&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/sloppy-joe.jpg&#34; style=&#34;width: 220px; height: 152px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;Sloppy Joe&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;This recipe calls for canned whole tomatoes that you then pur&#38;eacute;e. If you have access to top quality tomato passata (I like Mutti brand) use a scant two cups of that instead. Otherwise, stick with pur&#38;eacute;eing whole canned tomatoes; the best tomatoes of the crop are canned whole and will result in a better dish.&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/sloppy-joe-burger-bun&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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		 <pubDate>Fri, 19 Jun 2026 07:09:00 GMT</pubDate>
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		 <title>Louisiana Recipes in Mid June; BBQ Shrimp with Crab Stuffing, Chicken and Corn Maque Choux, Chilled Tomato Platter</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260612030923/</link>
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			&#60;td style=&#34;vertical-align: top; width: 500px; border-right-width: 1px; border-right-style: dotted;&#34;&#62;&#60;img  alt=&#34;Susan Ford&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Mug-Shots/SusanF_0.png&#34; style=&#34;width:200px; height:228px; border-width:1px; border-style:solid; margin:5px 10px; float:left&#34; /&#62;
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			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px; caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;We&#38;#39;ve just finished up our first year&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 16px; color: rgb(0, 0, 0);&#34;&#62;in Southern California, and are really enjoying it. This week the coast is seeing monster sets of waves coming in from the south, and the surfing beaches are hopping with excitement. Very interesting, nothing like the Gulf of Mexico I grew up on. Our beach here doesn&#38;#39;t usually get much surf because of a protective jetty built around the harbor during WWII, but even we&#38;#39;re seeing and hearing some decent waves. I&#38;#39;ve always loved the ocean, and am very happy to be living so close to it these days.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;For the recipes this week, first up, a chilled tomato platter that has been a summer staple for years. The recipe is from the first Mexican cookbook I ever bought, more years ago than I care to recount. The author said she first came across the dish while visiting La Paz in Baja Mexico. I like it so much I included it in my cookbook.&#38;nbsp;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;Next, a one-pan chicken dish featuring a summer corn and ripe tomato maque choux. It&#38;#39;s a simple recipe, but bursting with flavor. And finally, two of my favorite seafoods, gigantic shrimp stuffed&#38;nbsp;with a savory crab cake mixture. They can be prepped a few hours in advance, making them a great choice for your next barbecue party.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;color: #000000;&#34;&#62;Enjoy these recipes, stay&#38;nbsp;safe&#38;nbsp;and healthy,&#38;nbsp;and, as always, let me know what&#38;#39;s on your mind.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Best regards,&#60;/span&#62;&#60;/p&#62;

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			&#60;p&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#38;nbsp;&#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/drum-shallot-tarragon-butter-over-corn-and-japanese-eggplant&#34;&#62;Drum with Tarragon Butter&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/meatloaf-tomato-habanero-gravy&#34;&#62;Meatloaf &#38;amp;&#38;nbsp;Tomato Haba&#38;ntilde;ero Gravy&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/mango-or-peach-salad-shrimp&#34;&#62;Mango Salad with Shrimp&#60;/a&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;To order, call 504.208.9959 or &#60;a href=&#34;https://louisiana.kitchenandculture.com/cookbook-order&#34;&#62;CLICK HERE to order online.&#60;/a&#62;&#60;/span&#62;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
			&#60;/td&#62;
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			&#60;hr /&#62;&#60;/td&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/chilled-tomato-platter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Chilled Tomato Platter&#34; height=&#34;153&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Chilled%20Tomato%20Platter.jpg&#34; style=&#34;width: 220px; height: 153px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Chilled Tomato Platter&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;My niece and her family are heading out to the Pacific Northwest for a long trip along the Oregon coast. She&#38;#39;s planning to hit a lot of farmers markets along the way; I sent her this recipe for the hot days they&#38;#39;ll encounter. It&#38;#39;s such a favorite I included it in my cookbook.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/chilled-tomato-platter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
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			&#60;hr /&#62;&#60;/td&#62;
		&#60;/tr&#62;
		&#60;tr&#62;
			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/chicken-and-corn-maque-choux&#34;&#62;&#60;img  alt=&#34;Chicken and Corn Maque Choux&#34; height=&#34;151&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Chicken%20maque%20choux_0.jpg&#34; style=&#34;width: 220px; height: 151px;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Chicken and Corn Maque Choux&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font color=&#34;#000000&#34; face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;&#60;span style=&#34;caret-color: rgb(0, 0, 0);&#34;&#62;This is another dish that showcases fresh summer produce, with the sweet corn is at its peak and tomatoes are bursting with flavor. It&#38;#39;s quite simple to make, but really delivers on flavor.&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/chicken-and-corn-maque-choux&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#38;nbsp;&#60;/p&#62;
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			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/colossal-bbq-shrimp-crab-cake-stuffing&#34;&#62;&#60;img  alt=&#34;Shrimp Stuffed with Crab&#34; height=&#34;166&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Shrimp%20Crab%20Cake.jpg&#34; style=&#34;width: 220px; height: 166px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;BBQ Shrimp with Crab Stuffing&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;The crab cake stuffing can be made and kept, refrigerated, for several hours; if you brine the shrimp while you prep and make the stuffing, you can go ahead and assemble the stuffed shrimp and refrigerate everything until you&#38;#39;re ready to put things on the grill. (Almost) instant delicious appetizers!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/colossal-bbq-shrimp-crab-cake-stuffing&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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		 <pubDate>Fri, 12 Jun 2026 07:09:00 GMT</pubDate>
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		 <title>Happy June, Louisiana Recipes; Drum with Shallot-Tarragon Butter, Meatloaf with Tomato Habañero Gravy, Mango or Peach Salad with Shrimp</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260605030945/</link>
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			&#60;td style=&#34;vertical-align: top; width: 500px; border-right-width: 1px; border-right-style: dotted;&#34;&#62;&#60;img  alt=&#34;Susan Ford&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Mug-Shots/SusanF_0.png&#34; style=&#34;width:200px; height:228px; border-width:1px; border-style:solid; margin:5px 10px; float:left&#34; /&#62;
			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px; caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;We splurged, calorie-wise,&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 16px; color: rgb(0, 0, 0);&#34;&#62;on fried chicken a while back and I threw the leftover bits in the bag with a&#38;nbsp;rotisserie chicken carcass that was in the freezer. I made a pot of stock with it all yesterday in the Instant Pot. The stock was a little cloudy because of the breading but not nearly as much as I&#38;#39;d figured it would be; I guess because the liquid doesn&#38;#39;t boil under pressure? Anyway, it tastes really good, so I&#38;#39;ll continue saving the occasional fried chicken bone in with my other stock scraps. Waste not, want not... especially important these days.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;For the recipes this week, first up, pan-seared mild fish are served over a bed of sauteed eggplant, shallots, peppers, and corn. The dish is finished off with a tarragon compound butter; I&#38;#39;ll swap the tarragon for cilantro, dill, or parsley. No tarragon for me.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;Next, meatloaf with a little Mexican flair; I thicken the gravy with a little flour, because that&#38;#39;s the way my mother made tomato gravy. Serve it with mashed potatoes for a delicious meal.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;And finally, an entr&#38;eacute;e salad; for me, peaches with shrimp and I add a little peppery arugula. On repeat all summer.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;color: #000000;&#34;&#62;Enjoy these recipes, stay&#38;nbsp;safe&#38;nbsp;and healthy,&#38;nbsp;and, as always, let me know what&#38;#39;s on your mind.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Best regards,&#60;/span&#62;&#60;/p&#62;

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			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 99px; height: 49px;&#34;&#62;Susan Ford, Publisher and Editorial Director&#60;br /&#62;
			Louisiana Kitchen &#38;amp; Culture&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;strong&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;p&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#38;nbsp;&#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/brigtsens-sos-grilled-oysters&#34;&#62;Brigtsen&#38;#39;s Grilled Oysters&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/emeril’s-delmonico-crab-cakes-mustard-crème-fraiche&#34;&#62;Emeril&#38;#39;s Crab Cakes&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/bread-salad-grilled-shrimp&#34;&#62;Bread Salad with Grilled Shrimp&#60;/a&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
			&#60;/td&#62;
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			&#60;td colspan=&#34;2&#34; style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;hr /&#62;&#60;/td&#62;
		&#60;/tr&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/drum-shallot-tarragon-butter-over-corn-and-japanese-eggplant&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Drum with tarragon-shallot butter&#34; height=&#34;165&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Drum%20with%20Shallot%3ATarragon%20Butter.jpg&#34; style=&#34;width: 220px; height: 165px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Drum with Shallot-Tarragon Butter&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;This is an easy recipe full of the flavors of summer. Use drum or any other mild white fish; you&#38;#39;ll have a simple, elegant dinner on the table in no time -- and with minimal effort.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/drum-shallot-tarragon-butter-over-corn-and-japanese-eggplant&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/meatloaf-tomato-habanero-gravy&#34;&#62;&#60;img  alt=&#34;Meatloaf with Habanero tomato gravy&#34; height=&#34;161&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Meatloaf%20with%20Tomato-Habanero%20Gravy.jpg&#34; style=&#34;width: 220px; height: 161px;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Meatloaf with Tomato Haba&#38;ntilde;ero Gravy&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;font color=&#34;#000000&#34; face=&#34;arial, helvetica, sans-serif&#34; size=&#34;4&#34;&#62;&#60;span style=&#34;caret-color: rgb(0, 0, 0);&#34;&#62;I love Southern food and I love Mexican food, so of course I love the cookbook Turnip Greens &#38;amp; Tortillas by Eddie Hernandez. The only thing I change in this recipe is to up the butter in the gravy to 3 tablespoons and lightly brown 3 tablespoons of flour in the butter before proceeding. I like it a little thicker.&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/meatloaf-tomato-habanero-gravy&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#38;nbsp;&#60;/p&#62;
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			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/mango-or-peach-salad-shrimp&#34;&#62;&#60;img  alt=&#34;Mango or Peach salad with Shrimp&#34; height=&#34;146&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Mango%20or%20Peach%20Salad%20with%20Shrimp.jpeg&#34; style=&#34;width: 220px; height: 146px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;Mango or Peach Salad with Shrimp&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;I walked by an amazing smelling stack of peaches at the grocery store earlier this week, and I have marinated frozen shrimp; may have to make this one this weekend. I like to add some fresh corn kernels to the mix, and a little arugula with the lettuce.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/mango-or-peach-salad-shrimp&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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		 <pubDate>Fri, 05 Jun 2026 07:09:00 GMT</pubDate>
		 <guid>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260605030945/</guid>
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		 <title>End of May Louisiana Recipes; Chef Emeril's Crab Cakes, Chef Brigtsen's Grilled Oysters, Bread Salad with Grilled Shrimp</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260529030005/</link>
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&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/cookbook-order&#34;&#62;&#60;img  alt=&#34;&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/001MyLAKitchen/Newsletter%20banner.jpg&#34; style=&#34;width: 700px; height: 215px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;

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			&#60;td style=&#34;vertical-align: top; width: 500px; border-right-width: 1px; border-right-style: dotted;&#34;&#62;&#60;img  alt=&#34;Susan Ford&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Mug-Shots/SusanF_0.png&#34; style=&#34;width:200px; height:228px; border-width:1px; border-style:solid; margin:5px 10px; float:left&#34; /&#62;
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			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px; caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;It&#38;#39;s hard to believe,&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 16px; color: rgb(0, 0, 0);&#34;&#62;but Monday is the last day of May, leaving us just 3 weeks away from the official start of summer.&#38;nbsp;Our tomato plants are producing, we got a good watermelon earlier this week, and the corn we grilled last weekend was sweet and delicious. Much as I like cozy soups and stews on cold winter days, meals centered around fresh summer produce are my favorite. Or at least that&#38;#39;s how I feel today!&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;For the recipes this week, first up, grilled oysters a la the formidable Frank Brigtsen. I was lucky enough to do a photo shoot at his house one summer, and ate these fresh off the grill. &#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;Next, Emeril&#38;#39;s crab cakes with a fancy mustard&#38;nbsp;sauce. Definitely appropriate for a dinner party, easy enough for a weeknight. Add a steamed veggie (double the mustard sauce for broccoli!) and a salad, and done.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;And finally, a bread salad that Jim and I are currently obsessed with. I had it for dinner Tuesday night with shrimp left over from Memorial Day, stuffed in a fresh pita instead of bread in the salad, and finished it off for breakfast Wednesday morning; it will definitely be on repeat for a while.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;color: #000000;&#34;&#62;Enjoy these recipes, stay&#38;nbsp;safe&#38;nbsp;and healthy,&#38;nbsp;and, as always, let me know what&#38;#39;s on your mind.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Best regards,&#60;/span&#62;&#60;/p&#62;

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			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 99px; height: 49px;&#34;&#62;Susan Ford, Publisher and Editorial Director&#60;br /&#62;
			Louisiana Kitchen &#38;amp; Culture&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;strong&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;p&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#38;nbsp;&#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/best-damned-grilled-chicken-i-ever-ate&#34;&#62;Best Damn Chicken I Ever Ate&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34;&#62;Easy Barbecue Ribs&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/grilled-garlicky-shrimp&#34;&#62;Grilled Garlicky Shrimp&#60;/a&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;color: #b22222; font-family: arial, helvetica, sans-serif;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;Back in Stock!&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;To order, call 504.208.9959 or &#60;a href=&#34;https://louisiana.kitchenandculture.com/cookbook-order&#34;&#62;CLICK HERE to order online.&#60;/a&#62;&#60;/span&#62;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
			&#60;/td&#62;
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			&#60;td colspan=&#34;2&#34; style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;hr /&#62;&#60;/td&#62;
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		&#60;tr&#62;
			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/brigtsens-sos-grilled-oysters&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Brigtsen's Grilled Oysters&#34; height=&#34;169&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Brigtsens-chargrilled-oysters.png&#34; style=&#34;width: 220px; height: 169px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Brigtsen&#38;#39;s Grilled Oysters&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;Chef Frank Brigtsen of the renowned Brigtsen&#38;#39;s Restaurant grilled these up for me in his backyard one afternoon, and we strongly suggest you do the same for yourself one weekend soon!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/brigtsens-sos-grilled-oysters&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
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		&#60;tr&#62;
			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/emeril’s-delmonico-crab-cakes-mustard-crème-fraiche&#34;&#62;&#60;img  alt=&#34;Emeril crab cakes&#34; height=&#34;165&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Crab%20Cakes%20Mustard%20Creme%20Fraiche.jpeg&#34; style=&#34;width: 220px; height: 165px;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Emeril&#38;#39;s Crab Cakes with Mustard Sauce&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-family: arial, helvetica, sans-serif;&#34;&#62;This is an easy recipe that can be prepared and refrigerated up to 4 hours before cooking, making it a good choice for a dinner party. They&#38;#39;re pan-fried for about 3 minutes per side and served hot, with the sauce and some pickles and onions for garnish.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/emeril’s-delmonico-crab-cakes-mustard-crème-fraiche&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#38;nbsp;&#60;/p&#62;
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			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/bread-salad-grilled-shrimp&#34;&#62;&#60;img  alt=&#34;bread salad grilled Shrimp&#34; height=&#34;165&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/bread-salad-grilled-shrimp.JPG&#34; style=&#34;width: 220px; height: 165px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;Bread Salad with Grilled Shrimp&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;This is an easy recipe full of the flavors of summer. My basil plants are flourishing and we picked the first tomatoes this week; I think this is going to be supper Saturday night here.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/bread-salad-grilled-shrimp&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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</description>
		 <pubDate>Fri, 29 May 2026 07:00:00 GMT</pubDate>
		 <guid>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260529030005/</guid>
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		 <title>Memorial Day Louisiana Recipes; Chef Paul Prudhomme's &#34;Best Damn Grilled Chicken I ever Ate&#34;, Easy Barbecue Ribs, Grilled Garlicky Shrimp</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260522030805/</link>
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			&#60;td style=&#34;vertical-align: top; width: 500px; border-right-width: 1px; border-right-style: dotted;&#34;&#62;&#60;img  alt=&#34;Susan Ford&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Mug-Shots/SusanF_0.png&#34; style=&#34;width:200px; height:228px; border-width:1px; border-style:solid; margin:5px 10px; float:left&#34; /&#62;
			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px; caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;Memorial Day Weekend is here,&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 16px; color: rgb(0, 0, 0);&#34;&#62;marking the unofficial start to summer, at least for me. We&#38;#39;re planning a feast on Monday. I&#38;#39;m making the ribs linked below, we&#38;#39;ll grill some corn, wings,&#38;nbsp;a few skewers of shrimp, and a yet to be determined selection of sides. &#38;nbsp;Viva la summer!&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;For the recipes this week, first up, Chef Paul Prudhomme&#38;#39;s &#38;quot;Best Damn Grilled Chicken I ever Ate!&#38;quot; that I&#38;#39;ve shared here before, and forget about until summer rolls around. I need to get it into our dinner rotation in the next few weeks. &#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;Next, my take on ribs; I parboil in advance, then coat them in a rub and refrigerate overnight. I bring them up to room temp then sear them off quickly on a hot grill; fall off the bone tender and full of flavor.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;And finally, a simple recipe for shrimp skewers that work in a lot of ways. We&#38;#39;ll serve them this weekend as a pick-and-eat appetizer, but they&#38;#39;re very good with pasta, in a taco, on a salad, or with a steak for a surf-and-turf combo.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;color: #000000;&#34;&#62;Enjoy these recipes, stay&#38;nbsp;safe&#38;nbsp;and healthy,&#38;nbsp;and, as always, let me know what&#38;#39;s on your mind.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Best regards,&#60;/span&#62;&#60;/p&#62;

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			Louisiana Kitchen &#38;amp; Culture&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

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			&#60;p&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#38;nbsp;&#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/paper-sack-catfish&#34;&#62;Paper Sack Catfish&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/crab-stuffed-tomatoes&#34;&#62;Crab Stuffed Tomatoes&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/braised-beef-short-ribs-tacos&#34;&#62;Braised Short Ribs&#60;/a&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;color: #b22222; font-family: arial, helvetica, sans-serif;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;Back in Stock!&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;To order, call 504.208.9959 or &#60;a href=&#34;https://louisiana.kitchenandculture.com/cookbook-order&#34;&#62;CLICK HERE to order online.&#60;/a&#62;&#60;/span&#62;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;hr /&#62;&#60;/td&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/best-damned-grilled-chicken-i-ever-ate&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Best Grilled Chicken&#34; height=&#34;147&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Prudhomme%20Chicken_0.jpg&#34; style=&#34;width: 220px; height: 147px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Best Damn Grilled Chicken I Ever Ate!!&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;That&#38;#39;s how Chef Paul Prudhomme described this recipe. I&#38;#39;ve published this before, and someone inevitably writes so say, &#38;quot;That was indeed the best chicken I&#38;#39;ve ever made&#38;quot;.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/best-damned-grilled-chicken-i-ever-ate&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
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			&#60;hr /&#62;&#60;/td&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial,helvetica,sans-serif;&#34;&#62;&#60;img  alt=&#34;Easy Barbecue Ribs&#34; height=&#34;147&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Easy%20Barbecue%20Ribs.jpeg&#34; style=&#34;width: 220px; height: 147px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Easy Barbecue Ribs&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-family: arial, helvetica, sans-serif;&#34;&#62;These ribs are parboiled in seasoned water, then rubbed, covered, and refrigerated overnight (or up to 3 days) before being finished on a hot grill. They&#38;#39;re fall-off-the-bone tender without having to tend a grill for several hours.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#38;nbsp;&#60;/p&#62;
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			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/grilled-garlicky-shrimp&#34;&#62;&#60;img  alt=&#34;Grilled Garlicky Shrimp&#34; height=&#34;158&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Grilled%20Shrimp_0.jpg&#34; style=&#34;width: 220px; height: 158px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;Grilled Garlicky Shrimp&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;This is an easy recipe that greatly benefits from an hour-long marinade in the fridge. They&#38;#39;ll grill in just a few minutes; eat them straight up, stuff them in a taco with your favorite salsa, or grill them quickly while your perfect steak rests and serve them together for a spectacular surf &#38;amp; turf.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/grilled-garlicky-shrimp&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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</description>
		 <pubDate>Fri, 22 May 2026 07:08:00 GMT</pubDate>
		 <guid>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260522030805/</guid>
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		 <title>Recipes for May in Louisiana; Paper Sack Catfish, Crab Stuffed Tomatoes, Braised Short Ribs</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260515030758/</link>
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			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px; caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;There&#38;#39;s a Louisiana-style crawfish festival&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 16px; color: rgb(0, 0, 0);&#34;&#62;about ten miles south of me this weekend; I&#38;#39;m debating on whether or not to go. Jim doesn&#38;#39;t like crawfish; I could have him drop me off and go to the bookstore while I eat to my heart&#38;#39;s content. We&#38;#39;ll see what the weekend brings.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;For the recipes this week, first up, a dish from Martha Hall Foose featuring catfish baked in a paper bag (new, of course; you could use parchment paper). &#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;Next, this is a must-make if good tomatoes are in the markets in your area. They&#38;#39;re stuffed with crab and make a nice lunch or light supper. Or, use your imagination and adapt it to little cherry tomatoes for one-bite hors d&#38;#39;oeuvres.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-size: 16px;&#34;&#62;And finally, a long slow braised pot of short ribs. The recipe suggests using them to stuff tacos, but my first choice would be to serve them over polenta or mashed potatoes, with good crusty bread for sopping up the sauce.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:16px;&#34;&#62;&#60;span style=&#34;color: #000000;&#34;&#62;Enjoy these recipes, stay&#38;nbsp;safe&#38;nbsp;and healthy,&#38;nbsp;and, as always, let me know what&#38;#39;s on your mind.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Best regards,&#60;/span&#62;&#60;/p&#62;

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			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 99px; height: 49px;&#34;&#62;Susan Ford, Publisher and Editorial Director&#60;br /&#62;
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			&#60;p&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#38;nbsp;&#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/louisiana-crawfish-hash-poached-eggs&#34;&#62;Crawfish Hash Benedict&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/louisiana-shrimp-tacos&#34;&#62;Shrimp Tacos&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/watermelon-margarita&#34;&#62;Watermelon Margarita&#60;/a&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;color: #b22222; font-family: arial, helvetica, sans-serif;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;Back in Stock!&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;To order, call 504.208.9959 or &#60;a href=&#34;https://louisiana.kitchenandculture.com/cookbook-order&#34;&#62;CLICK HERE to order online.&#60;/a&#62;&#60;/span&#62;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
			&#60;/td&#62;
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		&#60;tr&#62;
			&#60;td colspan=&#34;2&#34; style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;hr /&#62;&#60;/td&#62;
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		&#60;tr&#62;
			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/paper-sack-catfish&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Paper Sack Catfish&#34; height=&#34;152&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Paper%20Sack%20Catfish.png&#34; style=&#34;width: 220px; height: 152px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Paper Sack Catfish&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;This clever recipe from Screen Doors and Sweet Tea by James Beard award-winning author Martha Hall Foose reimagines the classic en papillote technique for cooking fish, using the lowly paper lunch sack instead. The recipe calls for catfish, but any similarly-sized fish fillet will work just as well.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/paper-sack-catfish&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
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			&#60;hr /&#62;&#60;/td&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/crab-stuffed-tomatoes&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial,helvetica,sans-serif;&#34;&#62;&#60;img  alt=&#34;Crab Stuffed Tomatoes&#34; height=&#34;146&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Crab-Stuffed%20Tomatoes_0.jpeg&#34; style=&#34;width: 220px; height: 146px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Crab Stuffed Tomatoes&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-family: arial, helvetica, sans-serif;&#34;&#62;This is an easy recipe from the classic cookbook Cajun Cuisine that makes a spectacular lunch or light supper when served with a crisp green salad. Select firm ripe tomatoes; I hope to find some at the farmers market this weekend.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/crab-stuffed-tomatoes&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#38;nbsp;&#60;/p&#62;
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			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/braised-beef-short-ribs-tacos&#34;&#62;&#60;img  alt=&#34;Braised Beef Short Ribs&#34; height=&#34;145&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Braised%20Beef%20Short%20Rib%20Tacos.png&#34; style=&#34;width: 220px; height: 145px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;Braised Short Ribs&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;These short ribs braise all afternoon until they shred easily; have your favorite taco toppings on hand and fold these into warm tortillas. Invite friends and never tell them that the stovetop braise did most of the work! You&#38;#39;ll find this recipe plus more than 70 more in Tacos by Mark Miller.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/braised-beef-short-ribs-tacos&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;
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</description>
		 <pubDate>Fri, 15 May 2026 07:07:00 GMT</pubDate>
		 <guid>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260515030758/</guid>
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		 <title>Mother's Day in Louisiana Recipes; Crawfish Hash Benedict, Shrimp Tacos, Watermelon Margarita</title>
		 <link>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260508030834/</link>
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			&#60;td style=&#34;vertical-align: top; width: 500px; border-right-width: 1px; border-right-style: dotted;&#34;&#62;&#60;img  alt=&#34;Susan Ford&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Mug-Shots/SusanF_0.png&#34; style=&#34;width:200px; height:228px; border-width:1px; border-style:solid; margin:5px 10px; float:left&#34; /&#62;
			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#38;nbsp;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34);&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;strong&#62;Old friends we&#38;#39;ve not seen in years&#38;nbsp;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;color: rgb(0, 0, 0);&#34;&#62;are in town this weekend and we&#38;#39;re meeting them for lunch Saturday. The weather&#38;#39;s going to be fine and I have a reservation looking over the Redondo Beach marina. Sunday we&#38;#39;re meeting family for a Mother&#38;#39;s Day lunch, so a no-cook weekend for me.&#60;/span&#62;&#60;/span&#62;&#60;span style=&#34;font-size: 18px; color: rgb(0, 0, 0);&#34;&#62;&#38;nbsp;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 18px; color: rgb(0, 0, 0);&#34;&#62;For the recipes this week, I&#38;#39;m starting with a favorite, a crawfish hash with eggs benedict. Sub in shrimp if crawfish aren&#38;#39;t your thing.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 18px; color: rgb(0, 0, 0);&#34;&#62;Next up, a delicious shrimp taco dish with versatile Pico de Gallo. Make a big batch of the pico and enjoy it with plenty of other dishes. And finally, for the sunny weather, a delicious watermelon margarita. I need to get this into rotation this spring and summer; it&#38;#39;s really that good.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 18px; color: rgb(0, 0, 0);&#34;&#62;Enjoy the recipes, stay safe and healthy, and let me know what&#38;#39;s on your mind&#60;/span&#62;&#60;span style=&#34;font-size: 18px; color: rgb(0, 0, 0);&#34;&#62;.&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;Best regards,&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;img  alt=&#34;&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Mug-Shots/susanSig.jpg&#34; style=&#34;width: 100px; height: 49px;&#34; /&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;width: 99px; height: 49px;&#34;&#62;Susan Ford, Publisher and Editorial Director&#60;br /&#62;
			Louisiana Kitchen &#38;amp; Culture&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;strong&#62;P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.&#60;/strong&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;strong style=&#34;font-size: 0.9em;&#34;&#62;P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!&#60;/strong&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;hr /&#62;
			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;Previous&#38;nbsp;recipes:&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#38;nbsp;&#38;bull;&#38;nbsp;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/barbecue-chicken-abercrombie-sauce&#34;&#62;Fiery Glazed Chicken&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/italian-barbecue-shrimp&#34;&#62;Italian Barbecue Shrimp&#60;/a&#62; &#38;bull; &#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/risotto-crab-and-shrimp&#34;&#62;Risotto with Crab and Shrimp&#60;/a&#62;&#60;/span&#62;&#60;/p&#62;
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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;color: #b22222; font-family: arial, helvetica, sans-serif;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;Back in Stock!&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

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			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;color: #b22222;&#34;&#62;&#60;span style=&#34;font-size: 20px;&#34;&#62;&#60;strong&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;To order, call 504.208.9959 or &#60;a href=&#34;https://louisiana.kitchenandculture.com/cookbook-order&#34;&#62;CLICK HERE to order online.&#60;/a&#62;&#60;/span&#62;&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
			&#60;/td&#62;
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			&#60;td colspan=&#34;2&#34; style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;hr /&#62;&#60;/td&#62;
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		&#60;tr&#62;
			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;
			&#60;p class=&#34;p1&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/louisiana-crawfish-hash-poached-eggs&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;img  alt=&#34;Crawfish Hash&#34; height=&#34;147&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Crawfish%20Hash%20Hollandaise.jpeg&#34; style=&#34;width: 220px; height: 147px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
			&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;span style=&#34;color: #b22222; font-family: arial, helvetica, sans-serif;&#34;&#62;&#60;span style=&#34;caret-color: #b22222; font-size: 20px;&#34;&#62;&#60;strong&#62;Crawfish Hash Benedict&#60;/strong&#62;&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;This is a great choice for a Mother&#38;#39;s Day brunch if you&#38;#39;re cooking. The recipe specifies crawfish tails; feel free to substitute shrimp if you can&#38;#39;t find crawfish tails. The shrimp will take a little longer to cook.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/louisiana-crawfish-hash-poached-eggs&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;width: 123px;&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.4444446563721px; width: 123px; height: 34px;&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62;
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			&#60;td style=&#34;text-align: center; vertical-align: middle; width: 175px;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/louisiana-shrimp-tacos&#34;&#62;&#60;span style=&#34;font-size: 16px;&#34;&#62;&#60;span style=&#34;font-family: arial,helvetica,sans-serif;&#34;&#62;&#60;img  alt=&#34;Shrimp Tacos&#34; height=&#34;175&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/Shrimp%20Tacos.jpg&#34; style=&#34;width: 220px; height: 175px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/span&#62;&#60;/span&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: top; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#b22222&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(178, 34, 34); font-size: 20px;&#34;&#62;&#60;b&#62;Shrimp Tacos&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;color: rgb(0, 0, 0); font-family: arial, helvetica, sans-serif;&#34;&#62;This recipe is easy and loaded with flavor. Plus it has a bonus recipe for Pico de Gallo, my&#38;nbsp;BFF. I make it at least once a week; I eat it with tacos, tostadas, nachos, put a dollop in my black bean soup, mix it with a little crema to make a delicious salad dressing.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;

			&#60;p&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/louisiana-shrimp-tacos&#34;&#62;&#60;img  alt=&#34;https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;font-size: 14.444445px; width: 123px; height: 34px;&#34; /&#62;&#60;/a&#62;&#60;/p&#62;

			&#60;p class=&#34;rtecenter&#34;&#62;&#38;nbsp;&#60;/p&#62;
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		&#60;/tr&#62;
		&#60;tr&#62;
			&#60;td style=&#34;vertical-align: middle; width: 230px; text-align: center;&#34;&#62;&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/watermelon-margarita&#34;&#62;&#60;img  alt=&#34;Watermelon Margarita&#34; height=&#34;204&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/watermelon-margarita.jpg&#34; style=&#34;width: 220px; height: 204px; border-width: 1px; border-style: solid;&#34; width=&#34;220&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
			&#60;td scope=&#34;col&#34; style=&#34;vertical-align: middle; border-right-width: 1px; border-right-style: dotted;&#34;&#62;
			&#60;p class=&#34;rtecenter&#34; style=&#34;text-align: center;&#34;&#62;&#60;font color=&#34;#a82b21&#34; face=&#34;arial, helvetica, sans-serif&#34;&#62;&#60;span style=&#34;caret-color: rgb(168, 43, 33); font-size: 20px;&#34;&#62;&#60;b&#62;Watermelon Margarita&#60;/b&#62;&#60;/span&#62;&#60;/font&#62;&#60;/p&#62;

			&#60;p&#62;&#60;span style=&#34;font-size:18px;&#34;&#62;&#60;span style=&#34;font-family: arial, helvetica, sans-serif;&#34;&#62;My friend Wendy, a cocktail whiz, stopped by a photo shoot many years ago and took charge when she realized we were trying to concoct this. She went home for her cocktail kit, which she keeps in an old-fashioned house-calling doctor satchel, and, after a few trial runs, settled on this recipe. It&#38;#39;s delicious and refreshing make a big batch of the watermelon simple syrup and use the leftovers to make watermelon-infused lemonade.&#60;/span&#62;&#60;/span&#62;&#60;/p&#62;
			&#60;a href=&#34;https://louisiana.kitchenandculture.com/recipes/watermelon-margarita&#34;&#62;&#60;img  alt=&#34;&#34; height=&#34;34&#34; src=&#34;https://louisiana.kitchenandculture.com/sites/default/files/Newsletter/artwork/getrecipe-button_0.png&#34; style=&#34;width: 115px; height: 34px;&#34; width=&#34;123&#34; /&#62;&#60;/a&#62;&#60;/td&#62;
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</description>
		 <pubDate>Fri, 08 May 2026 07:08:00 GMT</pubDate>
		 <guid>http://newsletter.kitchenandculture.com/cgi-bin/enews/mail.cgi/archive/louisianarecipes/20260508030834/</guid>
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