The weather has finally turned, and I bought lima beans, ham hocks, and collard greens today. Soup's on the way.

So are we; we're leaving for vacation on Wednesday and will be out of the office until mid-October.

For the recipes this week, I went with a fool-proof, kid-friendly, recipe for shrimp from chef Isaac Toups. Next up, a fried pork chop recipe that lightens things up with a bright, fresh salsa over the chops. And finally, one of my favorite flavor combinations, beef and a good blue cheese. My favorite that is widely available is the Point Reyes Blue made with cow's milk. (I ate a a restaurant last week with a salad with what they said was Point Reyes Blue; it wasn't.)

Enjoy this week's recipes, stay safe, cool, 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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Sept/Oct issue:

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Perfect Poached Shrimp

This is from chef Isaac Toup's excellent cookbook, Chasing the Gator.

"This is the perfect way to cook shrimp to put out for a party that’s not a backyard shrimp boil. This is also how my kids prefer to eat shrimp — finger food time! Served with a little aioli, a little cocktail sauce — they’re perfect. You can multiply this recipe to make more for a bigger group." 

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Salt and Pepper Pork Chops

This is from the latest from Milk Street, The World in a Skillet. I haven't tried this recipe yet (several others that have been excellent, however) but it's on my list. I love a fried pork chop, and the addition of the spicy fresh topping looks wonderful. Omit the Sichuan pepper and Chinese 5-spice if you don't have it on hand; this will still be good.

We love pork chops here in Louisiana, so the thinly sliced cutlets are widely available; this won't work with a thick chop or a bone-in one.

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Beef and Gorgonzola Burger

I love blue cheese on a good steak, and really love a salad with thinly sliced flank or skirt steak and a good blue cheese dressing. So of course I'm excited with this recipe that stuffs the cheese inside a burger. I can see making mini meatloafs like this also. 

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