We took a much-needed vacation last week;  it's been a long year and I really needed the break. We flew into Oaxaca City, Mexico, last Tuesday, and returned Wednesday night. What a beautiful city! There is art everywhere, even the poured concrete sidewalks in many neighborhoods were etched with a decorative design. The people were super friendly, and had a lot of patience with my broken Spanish. On our last afternoon there, we stopped into a well-known chocolateria to pick up some chocolate to bring home. Jim ordered a scoop of chocolate ice cream and declared it the best he'd ever had; he's already hinted strongly that I need to make a batch of chocolate custard ice cream. Maybe Labor Day weekend!

For the recipes this week, I started with one of my favorite shrimp and grits recipes, from chefs Keith and Neely Frenz in Covington. It's highly spiced and delicious. Next, a decadent cheesy Cajun-style seafood fettuccine from a community cookbook published in the early 1970s; some people are horrified at the idea of seafood and cheese, but not me (or that community!) And finally, a practically hands-off recipe for braised pork for sandwiches, including options for botj slow cookers and electric pressure cookers. 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:

 • Chile Crisp Shrimp Skewers • Paper Sack Catfish • Creamy Tuscan Chicken Pasta Bake

Creole Shrimp and Grits

This recipe is from chefs Keith and Neely Frentz of LOLA in Covington, and it's one of my favorites. It takes a bit of time to prepare, but the end result is well worth the effort. Serve it for brunch or dinner.

Cajun-Style Seafood Fettuccine

This is a recipe from an old community cookbook full of local-favorite recipes. It calls for Velveeta-- you can use any melting cheese in its place if you prefer not to use processed cheese.

Instant Pot or Slow Cooker Braised Pork Manwiches

Comfort food at its finest. This is an easy recipe that makes a LOT, perfect for hosting a tailgate party or other large gathering, or for freezing in batches for an easy out of the freezer meal on a busy weeknight this fall.