Happy Valentine's Day, if you celebrate it! We're moving on from Super Bowl to Mardi Gras this weekend, with parades in the French Quarter here in New Orleans.

For the recipes this week, first up, a Seafood Gumbo pie from the cookbook American as Apple Pie. The author states that he first had the dish in New Iberia; think gumbo with a biscuit topping. Next, flank steak with a parsley sauce; i used to make this a lot and need to get it back into rotation. And finally, a recipe for Black Bottom Pie, a dish that was first introduced in the early 1902. Make it for your valentine!

I was sad to read earlier this week of the passing of Tom Fitzmorris, the legendary New Orleans food critic. I was a guest on his radio show several times, and enjoyed our chats. He will be missed.

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:

 • Crawfish Stuffed Mushrooms • Grilled Chicken and Corn Salad • Steak Tips with Ras el Hanout and Couscous

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New Iberia Seafood Gumbo Pie

This recipe is from "As American as Apple Pie" by Philip Schulz, an interesting cookbook passed on to me by my mother in law. It offers several recipes in various genres; the author says this one came from Helen Johnson, whose restaurant he ate at in New Iberia in 1979.

Steak with Parsley Sauce

Adapted from the Lee Bro's cook book "Simple, Fresh, Southern", some version of this is going to find its way to my table this weekend. I need to get a flank steak on my grocery list today, so I can season it tonight...

Black Bottom Pie

Guess what the most expensive ingredient for this ice-box pie was when it first debuted at the turn of the 20th century? The ice necessary to refrigerate it! This version, from Martha Stewart, spikes the meringue with a little rum. Make one for your valentine this weekend!