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Congratulations to my friend Chef Nathan Richard—his Crawfish King Cake won him the title of King of Louisiana Seafood at the 2019 Great American Seafood Cookoff this past weekend. These days you'll find him heading up the kitchen at D.T.B. (which stands for Down The Bayou, which is exactly where Nathan is from), putting out some fine food.

The next big event on my agenda is the Lt. Governor's annual Toursim Summit, in Baton Rouge. If you are involved in any part of Louisiana's important tourism and hospitality industry, you should plan to attend.

Then, a little break for Labor Day, then it's all holiday season, all the time, in my world as my 2019 Holiday Food Guide goes into full production. Now's the time to let me know if you have any special recipes you'd like to see included in the issue.

If you're not a subscriber you're missing the best of what we do; subscribe today and help support this small business. You'll get your first issue, the July/August issue pictured here, next week, and readers are telling me they're loving it.

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

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Garlic Shrimp over Fried Green Tomatoes

Classic Southern Hushpuppies

It is said that hush puppies were first produced at outdoor fish fries using the leftover cornmeal coating; the fritters were fed to the hungry, howling yard dogs with an admonition to "hush, puppy!". There are as many different various versions as there are southern cooks; this one is excerpted from James Beard award-winning cookbook Mastering the Art of Southern Cooking.

Celestine Dunbar's Creole Potato Salad

This is from New Orleans superstar Creole chef Celestine Dunbar, and it's an excellent basic potato salad. Take this to any family reunion, tailgate party, or neighborhood potluck and you're guaranteed to bring home an empty bowl.

Chicken with Creole Tomato Relish and Basil Risotto
 

This is an easy and delicious summer meal-- and it contains directions for making risotto in an Instant Pot. No standing over a hot stove! My Louisiana Kitchen & Culture subscribers will find the recipe on page 42 of the July/August 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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