Jim's cousin and his wife are coming in for the weekend and I'm really looking forward to it. We've not seen them since before the pandemic, so it'll be good to catch up. A neighbor has been catching redfish like nobody's business this summer, and he's promised me a big batch, so we'll be feasting on that one night; I haven't decided yet how I'm going to prepare it. Maybe blackened if the weather's nice; that'll have to be outside on the propane burner because of the smoke.

For the recipes this week: first up, an elaborate corn and crab cake remoulade; I really like this one, because I'm a fan of all things corn, and this one has cornmeal in the binding, and corn kernels in the mixture. It's presented as an appetizer, but it also makes a great slider or sandwich, and turns a salad into an entrée. Next, one of my favorite ways to prepare wings; I've had equal success on the grill and roasted in a convection oven, so go with what works for you. I have some sweet and spicy syrup in the fridge left over from making candied jalapeños that I have in mind for this. And finally, my favorite macaroni and cheese recipe. I don't make it very often, because it most definitely isn't part of my healthy eating plan, but when I make it for a crowd, there are never any leftovers. 

Enjoy the 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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Crab and Corn Fritters Remoulade

As directed, you're making appetizer-sized fritters. We are of the mind that these would make an excellent sandwich, with lettuce and tomato. They could be served on slider buns, or made larger for a full-sized sandwich. Of course, they're also delicious as presented.

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David Kelly's Sticky, Sweet, and Spicy Chicken Wings

I confess, I love grilled or roasted chicken wings almost as much as I love shrimp, and this version from an old friend is tried and true. Because of the long, slow cook-time, a lot of the fat renders out, crisping up the skin and making them marginally more healthy. If it's too hot to tend these over a grill, put them on a rack over a rimmed baking sheet in a 350F oven for about an hour, basting as directed.

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Helen Griffin Williams' Mac & Cheese

I have made this recipe multiple times, always to rave reviews from anyone who's tried it. It's really easy, because it relies on eggs to make it set up rather than a fussy bechamel. I've made it with straight up Cheddar, but have also gone with regular and smoked gouda, added some blue cheese a few times, and, once, when I was craving something super-creamy, subbed in American cheese for the mild Cheddar. Oh, and I usually double it, mainly because when I make mac & cheese, it's usually for a crowd. Baking time is a little longer.

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