🦃November Recipes; Chicken Pontalba, Oysters Acadiana, Seafood and Chicken Jambalaya plus Festivals & Events
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November 14, 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. We are taking orders for holiday gift subscriptions to Louisiana Kitchen & Culture-- don't forget that the shopping season is short this year because Thanksgiving is as late as it can be. A gift subscription is an excellent choice for anyone on your list who likes to cook—and they'll think of you all year, each time a new issue arrives in their mailbox. We'll mail them a copy of the November/December issue, with a custom gift card from you, all in time to arrive before Christmas. Call us at 504-208-9959 for personal service, or click to place your order securely via our website. Next week we'll do a big Thanksgiving menu list for you, including out buttermilk-brined turkey that is now a family favorite. Meanwhile, remember that it takes time for a frozen turkey to thaw. Plan a full 24 hours per 5 pounds of turkey in a refrigerator set at 40F-- that's 4 to 5 days for a 20-pound turkey. 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 gave gift subscriptions the past Holiday Season we have mailed you gift renewal reminders. Your gift cards mail after Thanksgiving! P.P.S.➠➠If you would like to give a gift subscription just call us 504-208-9959 or Order Online here |
November/December 2019 Get your copy next week. Subscribe Today!
Tip of the Week: Why you should salt meat in advance whenever possible Last week's recipes: |
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Chicken Pontalba Add this old dish to your list of dinner party menu options this holiday season. It's an elegant meal, and quite simple to make. Ella Brennan listed it as one of her favorite meals.
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O'Henry's Oysters Acadiana This is a rich dish of pasta tossed with a creamy garlic wine sauce, topped with crisp-fried Louisiana oysters. Make a salad to serve on the side, and enjoy a hearty cold-weather dinner.
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Seafood and Chicken Jambalaya This is a straightforward recipe; just make sure you take the time to brown the chicken and the sausage. This is where the flavor is. It you're not comfortable doing it over medium-high heat, reduce the heat some and add some time. Leftovers reheat beautifully.
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Crab Louis This elegant, delicious salad would be a welcome addition to any holiday table. My Louisiana Kitchen & Culture subscribers will find the recipe on page 21 of the November / December 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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