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The daily question of "What do you want for dinner?" comes early these days because I have to thaw something out if we're going to have meat or seafood. Yesterday as we started out on our daily walk early, Jim announced that we were going to walk up St. Charles to Fresh Market because he "needed things". (I do all the shopping and cooking.) I said, "Mmm hmmm, and would that be apple pie and ice cream?" About 3.75 miles round trip for ice cream and pie.

I opted for an easy dinner last night. We've been buying excellent frozen tamales, to which I added a sheet pan of roasted poblanos and onions, some grilled corn, and plenty of the Salsa Fresca you'll find in the Beer-Battered Fish Tacos recipe below; I honestly think I could eat it every day.

Below, you'll find a few more recipes to try this week--cook something tasty!

Click here to preview the March/Apil issue (pictured above right; if you're NOT a subscriber and would like to order a copy, click here or call us at 504.208.9959, enjoy the recipes, and, as always, let me know what's on your mind. Have a great weekend, wash your hands, and don't touch your face!

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Tip of the Week:

March/April 2020
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Beer-Battered Fish Tacos

We've been making tacos in one form or another about once a week since the shut-down here in New Orleans, and I sometimes think that's because I love the Salsa Fresca portion of this recipe so much. It doesn't keep well, so scale up or down to make just the amount you intend to eat.

Vermilion Bay Fish Chowder

This is an easy recipe from The Tabasco Brand Cookbook. It calls for canned corn, but this time of year I'd substitute fresh corn; cook the potatoes in chicken broth for a little extra flavor.

Shrimp and Pasta Alfredo

This simple recipe is dinner on the table in under 20 minutes. Put the pasta on to boil and prep the remaining ingredients while it cooks. I would add a few grinds of black pepper to the recipe, but we all know I'm a pepper-of-any-kind fiend.

Crawfish Jambalaya

I sent a batch of this home with my medical student neighbor- he declared it the best he'd ever had. My Louisiana Kitchen & Culture subscribers will find the recipe on page 23 of the March/April 2020 print magazine; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.