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What with Hallow'een Saturday, the time change Sunday, Dia de los Muertos Monday, the general election Tuesday, and practically everything in retrograde, I may just go into hibernation until closer to Thanksgiving. I roasted chicken over potatoes, onion, and chard last night, have ingredients for a ham bone stew for Saturday, and am contemplating a picanha roast cooked like prime rib for Sunday; should have plenty of leftovers for the first part of the week. 

Speaking of the holidays, my first recipe this week, Galatoire's Crabmeat Maison, is a perfect choice for a holiday luncheon, or a fabulous choice for an appetizer or salad course for a holiday dinner. Bonus: You prepare the base several hours in advance and chill, then fold the crabmeat in just before serving. Easy!

Next up, a recipe from America's Test Kitchen for oven-fried fish sticks. I love fried fish but rarely cook it at home because of the mess it can make on the stovetop; this method takes everything to the oven. Browning the panko first will get you a nice, golden crust.

And finally, a luscious shrimp risotto from the acclaimed actor and accomplished home cook, Stanley Tucci. Enjoy the recipes, stay safe and well, and eat with gusto. 

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. The Holidays are around the corner, makes a perfect gift! Order  now whioe they are still in inventory, 30 left.

Previous recipes:

 • Bayou Chicken • Natchitoches Meat Pies • Seafood-Stuffed Baked Potatoes

Back in Stock!

My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

To order, call 504.208.9959 or CLICK HERE to order online.

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

Galatoire's Crabmeat Maison

When operating at full capacity, Galatoire's utilizes up to 750 pounds of jumbo lump crabmeat each week - much of which is used for preparation of this favorite dish. In its composition, briny fresh lumps of sweet, succulent blue crab are gently folded with a simple sauce that is at once luscious and bracing. Only the finest quality jumbo lump crab should be used for this elegant dish, which is perfect as a salad or cold appetizer but also makes for a lovely luncheon entrée.

Oven-Fried Fish Sticks

The breading will crisp even further in the oven, but these fish sticks are done so quickly it won't brown. The trick is to brown the breadcrumbs in a skillet on top of the stove in a tiny bit of oil. Bonus: A recipe for a Creole dipping sauce that you'll find many uses for.

Stanley Tucci's Risotto with Shrimp

This recipe is from the acclaimed actor's cookbook, The Tucci Cookbook. His father's family emigrated from Italy to Vermont, where they gathered mushrooms for risotto. His mother adapted the family recipe to use delicate shrimp; for those of you who don't believe in mixing seafood with cheese, the Parmesan is optional.