A friend works as a restaurant manager and has only Monday and Tuesday nights off. I invited her and a few other friends over for Taco Tuesday this week; there were 8 of us for dinner and it was a lot of fun. I roasted a pork butt and made carnitas, and Jim roasted some marinated chicken thighs that we then chopped up for chicken tacos. I also made a pot of Posole Rojo, made corn tortillas from scratch, and we feasted. There wasn't much food left at the end of the night. I love cooking tasty food for people.

Happening in New Orleans this weekend: French Quarter Festival! We walked down that way for our walk this morning; it's going to be quite an event.

For the recipes this week, I've selected a favorite that I've not made in a while: New Orleans-style Barbecue Shrimp. I'm definitely going to have to put it on the menu soon. Next up, fried green tomatoes with a decadent crab remoulade, and finally, the standby classic Artichoke and Seafood Dip. Enjoy this week's 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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Pot 'O Gold BBQ Oysters

This recipe is from the talented chef Chris Montero, shared with us for an issue from the summer of 2013. It's his take on the classic New Orleans-style barbecued shrimp; don't forget to serve it with plenty of hot French bread for sopping up the sauce.

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Fried Green Tomatoes with Crab Remoulade

My niece Amelia loves fried green tomatoes; I'll have to make her this decadent version the next time she's in town. If crab isn't your thing, swap it out for cooked shrimp, crawfish, or even shredded chicken.

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Artichoke & Seafood Dip

This delicious dip has been served at parties all across the south for decades. As written, it calls for serving it on crackers or thinly sliced baguettes, but it's also excellent stuffed in celery sticks, spread on slices of cucumber, or even sliced tomatoes.

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