The food I cooked this week! We tested several recipes for the September/October edition of the magazine this week, and I'm still passing off food to friends. They're all for the Weeknight section of the magazine, so all fairly simple, but oh so tasty. One I was quite sceptical about all through the cooking process, because it involves cooking a can of coconut milk down to almost nothing. BUT, we were left with an intensely flavored sauce that was perfect for half a pound of pasta. It also involved some shrimp, so I was happy.

For the recipes this week: First up,  a recipe from Virginia Willis, inspired by a steak dish to be found at an old restaurant in Alabama. It uses a fillet mignon, which is usually very tender, but not very flavorful; she punches up the flavor with a compound butter. Next, a fusion recipe from Christopher Kimball; he combines old fashioned molasses with soy for a tasty braised pork dish. And finally, a simple Cajun-spiced catfish that includes a rub you'll use in a lot of other dishes. 

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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Greek-Style Beef Tenderloin Medallions

From Secrets of the Southern Table by Virginia Willis: This recipe was inspired by a classic Greek restaurant called The Bright Star that was founded in 1907 in Bessemer, Alabama. The restaurant draws patrons from throughout the Southeast, as well as nearby Birmingham. Famous for steaks and seafood, The Bright Star was designated by the James Beard Foundation as an American classic in 2010.

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Sweet Soy-Braised Pork

From Milk Street: Tuesday Nights: The combination of soy sauce and molasses-inspired by Charmaine Solomon's Balinese-style pork from "Encyclopedia of Asian Food"--,-mimics the flavor and consistency of kecap manis, or Indonesian sweet soy sauce. Boneless country-style pork ribs provide rich, meaty flavor, but be sure to trim off excess fat so the dish won't be greasy. Serve with steamed rice, topping each portion with cilantro and sliced chilies and offering lime wedges on the side.

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Cajun-Spiced Catfish Fillets

From The Williams-Sonoma Cookbook, this is a very easy recipe that will deliver loads of flavor. Make sure your catfish is domestic, preferably wild-caught, and that it's actually catfish, not swai. Bonus: It includes a method for making a Cajun spice blend that can be used in many dishes.

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