So much for a summer slowdown; I'm busier than a busy person from busy town. But it's all fun. Wednesday I judged a cooking competition between chefs from several Louisiana universities; I tell you this, college cafeterias today serve MUCH better food than they did back when I was in school. Those talented men and women know how to cook Louisiana seafood! Each of the two teams was required to use crab, shrimp, and drum in an appetizer and an entrée and it was prepared to perfection.

We're deep into cooking up food for the upcoming September/October issue and it's going to be delicious. There's a feature showcasing some of the more famous Southern cakes; ten variations of the tailgate staple, sliders ( BBQ Shrimp Slider, anyone?); an obscure, delicious Baked Opelousas Chicken; a Louisiana-style cioppino that will amaze all who taste it; and lots more. We're running a Summer Special; get the next 3 issues for just $10. If you like this weekly newsletter, you'll love the magazine.

Last week I asked for family recipes and traditions from readers for the upcoming fall and winter holiday season, and got some great feedback. Email me if you've got something to contribute. I'm interested in Soul, Cajun, Creole, and food and traditions from the seven nations that make up the backbone of Louisiana's unique culinary culture: French, Spanish, English, Native American, African, German, and Italian; plus anything else from the melting pot that makes up our state.

Enjoy this week's recipes, share them with family and friends, try to stay cool and, as always, let me know what's on your mind. 

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Louisiana Shrimp and Corn Soup

This recipe first appeared in a soup feature in the January / February issue published earlier this year. Shrimp and corn are in full season right now, this is very easy to make, and it's absolutely delicious. It would not hurt at all to add some diced tomatoes to it to make it even more summery.

Beef Fajitas with Southwestern Rice

This one needs to marinate overnight; don't let the long ingredient list daunt you. There's a nominal amount of slicing and dicing; the rice cooks in 15 to 20 minutes and the vegetables and marinated beef sauté on top of the stove in just a few minutes. Hands-on time, not much more than half an hour; flavor, terrific. The recipe comes from Bite Me by sisters Julie Albert & Lisa Gnat. I love the cookbook; it makes me laugh every time I pick it up.

Scallops (or shrimp, or fish) Genobloise

From Chef Jacque Pepin's excellent More Fast Food My Way, he writes: " A traditional sauce for fish and shellfish, grenobloise consists of diced lemon flesh, capers. and croutons. Here I add muchrooms. This recipe is a winner and works equally well with fish or shrimp. I prefer to use large diver scallops from a reputale fishmonger. Avoid scallops with milky juice seeping out of them, an indications that they have been soaked in a solution to plump them, often the mark of inferior quality. "

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