If you love music, and/or routinely attend Jazz Fest, point your browser to WWOZ (click the "Listen Now" button at the top of the screen), or local radio station here in New Orleans. Because Jazz Fest was cancelled, they're streaming Fest in Place all weekend, with a great line-up of musicians from years past: here's the schedule. 

I've been cooking like mad for the last week for the next issue of the magazine. Earlier in the week it was a deviled shrimp burger, baked instead of fried; a roasted corn salad (the first sweet corn hit the grocery store earlier this week); a fast, light, delicious soup with shrimp, corn, and hominy; a marinated Italian sandwich; and 2 stromboli. Friends came over to help gobble everything up, and I fried the rest of the shrimp on hand just because. Who doesn't like fried shrimp??

For this week's recipes, I selected a barbecue chicken recipe complete with sauce that's guaranteed moist and tender; a Crawfish au Gratin from Pirate's Pantry, published by the Jr. League of Lake Charles; and Egplant Napoleon, an easy appetizer or side dish. Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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In the Mail:

Barbecued Chicken

From Mastering the Art of Southern Cooking, this method calls for starting the chicken over direct heat to sear the skin, then finishing with indirect heat, basting twice along the way. This eliminates flare-ups, and thus, dried out chicken. Bonus: It includes a home made barbecue sauce recipe.

Crawfish Au Gratin

This easy, delicious recipe is from Pirate's Pantry, first published by the Jr. League of Lake Charles in 1976. Be sure to have plenty of hot French bread on hand to soak up the sauce.

Eggplant Napoleons

This bright, fresh presentation works equally well as an appetizer or side dish. If transporting for a potluck gathering, use small skewers to hold the stacks together; be sure to remove before serving.