July 25, 2019 | Louisiana Kitchen & Culture

July 25, 2019

We had a cool front move through for a few hours last night with some welcome relief to a hot summer. And actually, we're expecting temperatures to stay below 90F for the week- my favorite grilling weather. I think I'll take a break from the heavier fall food we've been preparing this week to photograph for the Sept/Oct issue of the magazine-- there's still plenty of fresh corn at the market, I have ripe Creole tomatoes, and shrimp are running about $7.00 a pound. What's your go-to weeknight meal when the evenings are cool enough to cook outside in comfort?

We're just a couple of weeks away from the Great American Seafood Cookoff, and chef Nathan Richard, who will be prepresenting Louisiana, tells me he's polishing up the dish he won the Louisiana Seafood Cookoff with earlier this year. TIckets and more information about the event are available here; stop by and say hello if you attend.

If you're not a subscriber you're missing the best of what we do; subscribe today and help support this small business. You'll get your first issue, the July/August issue pictured here, next week, and readers are telling me they're loving it.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Last Week's Recipes:

• Smothered Pork Chops with Vidalia Onion Gravy

• Filet Mignon with Dijon Peppercorn Sauce

• Pasta with Shrimp, Lemon, Herbs


	Grilled Shrimp Tacos A cool front moved through last night, and cooled things down enough to feel like standing over a grill tonight. If that's in your future, give this recipe a try. It's delicious. Click to forward this email and recipes.

	Grilled Sirloin Alfredo Leftover grilled steak is so versatile--and this recipe from the Lodge Cast Iron Nation cookbook takes full advantage of it. It calls for jarred Alfredo sauce, but feel free to make your own if you'd prefer. Click to forward email and recipes.

	Brined and Barbecued Chicken Brining meats (with a wet or dry brine) prior to cooking is a game-changer. The meat will be well-seasoned from skin to bone, and will retain moisture. This recipe will get you started, if it's not a technique you've tried before. Click to forward email and recipes.

	Redfish en Papillote This is a simple way to bake fish without losing moisture. The technique is explained, leaving you free to build packets to suit your own personal taste. My Louisiana Kitchen & Culture subscribers will find the recipe on page 21 of the July/August 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.