Congratulations to chef Amanda Cusey-- she took home top prize at the 2022 Louisiana Seafood Cookoff in Lafayette earlier this week. Her dish was a pan-seared red drum over a tomato polenta with a crawfish cream sauce; you may be able to find it on the menu at her restaurant, The Villa Harlequin in Lake Charles. She'll go on to represent the state in the Great American Seafood Cookoff, happening August 6 in conjunction with the Louisiana Restaurant Association's annual Foodservice & Hospitality Showcase. 

For the recipes this week, I selected a cool and refreshing shrimp salad-- the shrimp are seasoned with Creole seasoning, and the dressing is a ranch dressing that incorporates a creamy avocado. I've also included a make-ahead potato salad for your next potluck (If you don't like tarragon, omit it, but it won't be Green Goddess). And finally, a sure-fire way to get the perfect hard sear on a great piece of steak. Warning: Lots of smoke will ensue, so if your kitchen isn't well-ventilated, take a burner outside! Enjoy the recipes, stay 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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Avocado and Shrimp Salad with Creole Seasoning and Avocado Ranch Dressing

This is a simple recipe that is perfect for a hot summer night. Chill your salad plates and all the ingredients for extra refreshment. This might be your go-to method for summer shrimp, and the avocado ranch dressing for all your summer salads.

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Lee Bros. Green Goddess Potato Salad

Big bonus on this recipe is that it can be made and refrigerated up to 2 days before serving, making it a good choice to take to a family reunion or other gathering if you won't have time to cook in the morning. Plus, like many dishes, it tastes better the second day.

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Perfect Pan-Seared Steak

If you have an outdoor burner, I suggest you use it for this preparation, unless you have a well-ventilated kitchen, as there will be a lot of smoke. But the technique does get the perfect pan sear on a steak. The trick of turning the steak every 15-30 seconds gives each side a chance to cool down a bit between cooking, meaning you have a tenderer finished product.

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