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Congratulations to the LSU Tigers — they beat Clemson in the college football national championship earlier this week, finishing the season undefeated. The LSU quarterback, Joe Burrow, was awarded the Heisman Trophy back in December— it's been a great year for LSU football.

The remainder of the month is scheduled to be fairly quiet; the last "calm before the storm" of Mardi Gras. Here in New Orleans, the Phorty Phunny Phellows were out on 12th Night, and the Joan of Arc parade rolled in the French quarter, but that's the last of the parades until February 1— Super Bowl weekend, and my birthday weekend!

This week we're working on some crawfish recipes, and some ideas for Easter entrées, and a cube steak with mushroom gravy—guaranteed fork-tender. If you're not a subscriber, you're missing out on the best of what we do here; sign up today and don't miss an issue of 2020.

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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Jan/Feb 2020
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Devil Crab Croquettes

It's never too early to start planning your Super Bowl party menu; put these croquettes on the menu and you'll already be a winner. Make them as the recipe directs, or make them in smaller pieces for a passed hors d'oeuvre

Pasta with Shrimp in Tomato Cream

This easy recipes comes together in not much more time than it takes to cook a pot of pasta. If you've got two in the kitchen the night you make it, assign one to salad-making and toasted garlic bread duty. Easy, done.

Haydel's King Cake

Here in Louisiana, every grocery store and bakery is overflowing with king cakes right now, but if you want to try your hand at making your own, this is a good recipe to start with. Go as wild as you want with the decorating, just be sure you fold some cinnamon and sugar into the dough.

Asparagus Bundles

These elegant, delicious bundles were scarfed down as quickly as we made them. My Louisiana Kitchen & Culture subscribers will find the recipe on page 30 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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