Labor Day Weekend Recipes; Chef John Folse's Blackeye Pea-Battered Shrimp, Jumbo Lump Gulf Crabmeat au Gratin, Sweetcorn and Shrimp Macque Choux plus Sept. Festivals & Events

From: "Louisiana Kitchen & Culture" <publisher@PROTECTED>

Subject: Labor Day Weekend Recipes; Chef John Folse's Blackeye Pea-Battered Shrimp, Jumbo Lump Gulf Crabmeat au Gratin, Sweetcorn and Shrimp Macque Choux plus Sept. Festivals & Events

Date: August 29th 2019

August 29, 2019

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Greetings from Baton Rouge! I’m in town for the Lt. Governor’s annual tourism summit, an event I always look forward to. I get to catch up with old friends, make some new ones, and gather up some interesting story ideas. I leave invigorated for the upcoming fall and holiday season.
Speaking of holidays, a few weeks ago I asked you to send in requests for recipes you’d like to see in the 2019

Holiday Food Guide. I heard from a few of you, but I’m asking again for recipes, plus if you have any family favorites for the holidays, from Thanksgiving to New Years, that you’re willing to share, I’d love to see those too. Email me, please!

It’s hot here, and the recipes I’ve selected this week reflect that. Well, except for the crabmeat au gratin, but who can resist that???

Enjoy the recipes, cook something tasty, and as always, let me know what’s on your mind.

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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

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Tip of the Week: Bacon, Perfect Every Time


	John Folse's Blackeye Pea-Battered Shrimp Shrimp are fried every day in Louisiana, and the ingredients used to make and flavor the batters are as varied as the cooks who prepare them. Chef John Folse shared this one with us many years ago.

	Jumbo Lump Gulf Crabmeat au Gratin This is a decadent appetizer. You make a quick cheese sauce that goes over jumbo lump crabmeat, top with more cheese, then bake until browned and bubbly. Have a thinly sliced baguette on hand for dipping.

	Sweetcorn and Shrimp Macque Choux This easy recipe is full of fresh summer vegetables and sweet, succulent shrimp. Finish it off with a generous handful of chopped fresh basil, parsley, or cilantro. Perfect for a luncheon or a light supper on a hot day.

	Caribbean Fruit Salad This fruit salad, served chilled, is perfect alonside anything you might pull off the grill this summer! My Louisiana Kitchen & Culture subscribers will find the recipe on page 15 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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