THANK YOU! to those of you who've ordered copies of my cookbook; we sold out the first printing in three weeks and ordered a second round. It finally arrived last week, after sitting in snowy limbo for a while.

We shipped those orders out over the past week, in the midst of an abscessed tooth plus it's Super Bowl week here! Traffic is nuts, there's excitement in the air.

I'd love to hear what you've cooked from it; drop me an email and let me know!

For the recipes this week, first up, a crawfish stuffed mushroom recipe from the cookbook that I'm making today for a girlfriends gathering tonight. Next, a grilled chicken and corn salad, full of flavor and good things but easier on the waistline. And finally, steak and couscous, flavored with one of my favorite spice blends. I might saute a few shrimp with the same treatment as the beef for a little surf and turf..

Enjoy the recipes, 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

Previous week's recipes:

 • Salt and Pepper Pork Cutlets • Crab Cakes with Preserved Lemon Aioli • Tomato Lime Shrimp Noodle Salad

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140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Crawfish Stuffed Mushrooms

This one is from my cookbook, My Louisiana Kitchen. I'm making the recipe this afternoon to take to a girlfriends party tonight; we're going to build some Mardi Gras Dogs out of jumbo Mardi Gras beads, and feast! This is an easy recipe that's good warm or at room temperature. You can make them up to the point of baking earlier in the day, then bake them off just before serving.

Grilled Chicken and Corn Salad

If weather permits, cook the chicken and corn over hot coals; I'd give the lettuce a quick sear also. If not, use a grill pan or skillet, or cook them under the broiler, watching carefully. Corn chips are optional!

Steak Tips with Ras el Hanout and Couscous

Here's that Moroccan spice blend again, this time used to season steak tips and also the couscous you'll serve it with. I season the meat about an hour before I plan to cook it; it tastes better that way. I love the couscous, Jim would rather have his with rice.