I am stalking the Facebook pages of the local Creole tomato growers, because I had a flat of the goodness by this time last year. The cold winter and late spring has delayed the crop, I know I'm pushing the season, but I am ready. Honestly I eat one a day as long as they're in season. I've always loved tomatoes.

For the recipes this week I'm starting with a New Orleans classic that is more than appropriate for any celebration meal, Chicken Pontalba. It does have quite a few steps, but none of them are too complicated, and the finished dish is swoon-worthy. Next, an old recipe from the New Orleans Times-Picayune for baked stuffed oysters; feel free to bake this in ramekins, cupcake tins, or even in a casserole dish, if you don't have oyster shells. Baking time may vary a bit. And finally, another classic that I tend to forget about when I cook steak, a New Orleans Meuniere sauce. It's very simple to make and will take any cut of grilled, seared, or broiled steak to the next level.

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

Last week's recipes:

 • Saucy Shrimp alla Vodka • Cajun-Spiced Catfish Fillets • Grilled Guajillo Chicken

New Orleans' Style Chicken Pontalba

This grand old dish is perfect for any special occasion; Ms. Ella Brennan claimed it as one of her favorites. It does hve multiple steps, but a lot of the prepwork for the sauce can be done while the chicken roasts in the oven, cutting down on some of the total time.

Baked Stuffed Oysters

This old fashioned stuffed oyster recipe was first published in the New Orleans Times-Picayune almost 50 years ago; it was submitted for re-publication in the cookbook "Cooking up a Storm" produced by Judy Walker and Marcelle Bienvenue after the post-Katrina floods washed so many old recipe archives away. Bake this in ramekins or cupcake tins if you don't have oyster shells. 

Steak Meunière

This easy and versatile sauce is one you should have in your back pocket as it elevates many dishes, including your favorite steak. You'll also find it on restaurant menus poured over chicken and a variety of seafood.