Louisiana Recipes for Early October; Beef Empanadas, Cedar-Planked Salmon, Shrimp and Pasta Alfredo, plus Fall Festivals listed
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October 3, 2019
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Note: To unsubscribe from this email or to forward email to friends use the provided links at the bottom of email. Just when we think summer might finally be relinquishing its hold on us, another heat wave rolls through. I'm on the verge of turning the thermostat down to 62 and pretending the weather is cool enough for a sweater. Maybe we'll get some rain and cooler weather this weekend. We're deep in the throes of finalizing our 2019 Holiday Food Guide; up tomorrow for photography, a luxurious Seafood Lasagna with shrimp, crab, and scallops. I can't wait to get my fork into that one! We're also working on a Louisiana citrus pepper jelly vinaigrette that will be delicious on all kinds of salads over the whole holiday season. We've also got a perfectly medium-rare chuck roast in the issue that's also meltingly tender, no easy feat for that very tasty but tending toward cut of meat. That holiday meal is rounded out with a delicious potato galette, green beans (NOT the condensed soup casserole one!), and a fool proof recipe for creating the perfect popover to go with that meal. If you're not a magazine subscriber you're missing the best of what we do; subscribe today. You'll get your first issue next week, and you will be doing your part to support this newsletter and help grow the magazine. 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 P.S. ➠➠If you are due to renew your magazine subscription we have emailed you a courtesy reminder. Renew Today! Tip of the Week: Is your baking soda and baking powder fresh? |
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Beef Empanadas You can find premade empanada dough in the freezer section of well-stocked supermarkets and Latin markets, and a simple internet search will yield plenty of easy recipes for making the dough yourself. Try the Epicurious fan favorite filling linked here, but think of empanadas as a great way to recycle many leftovers.
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Cedar-Planked Salmon No cedar plank required, but if you have one, by all means bring it out. The salmon is baked on a bed of green onions, and served with creamy mashed potatoes laced with grainy mustard.
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Shrimp and Pasta Alfredo This is a simple, simply satisfying recipe, equally good with shrimp shrimp as written, but substitute pan-seared chicken or scallops.
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Chicken Tagine We created this recipe for Casablanca Night; a friend declared the kitchen smelled just like Morocco as we sat down to eat. My Louisiana Kitchen & Culture subscribers will find the recipe on page 12 of the September/October 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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