Last night I went to Port of Call here in New Orleans for burgers with some girlfriends; I'd never been before, and was skeptical that the burgers were as delicious as billed, but they really were. I'd recommend it for any casual meal you're looking to have in the city. Jim, on his own for the evening, took himself out to dinner at Gianna's and he's not stopped raving about his meal. He had a bolognese verde and finished off with a lemon mousse cake; I'd bet we'll be back there before the month is over.

For the recipes this week, start out with a summer favorite, fried green tomatoes with a cool crab remoulade salad on top. Next, a straightforward barbecue chicken recipe, and finally, a dinner salad that we make and enjoy at home at least once a month. Perfect meals for a hot summer night, and I think that pretty much describes the weather for everyone right now. 

Enjoy this week's recipes, stay cool, safe, and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Fried Green Tomatoes with Crab Remoulade

This recipe truly is one of the joys of summer. Simple enough to make, the key is to make sure your oil is very hot, returning it to temperature between batches. And there are a myriad uses for the crab remoulade.

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Barbecue Chicken with Ambercrombie Sauce

This is a simple barbecue grilled chicken. It calls for a whole chicken, cut up, but use whatever cuts your family likes. It does need to be bone-in, skin-on, and the longer time spent cooking over indirect heat, the tenderer the chicken will be.

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Beef & Noodle Salad

I've been making this recipe for at least ten years, it's particularly welcome for dinner on hot nights like we've been having lately. The recipe is written for 4, but Jim and I generally manage to finish off most of the dish between the two of us. I pull out the food processor to make quick work of the prep. Dinner is ready in the time it takes to boil a pot of noodles. 

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