July 25, 2019


We had a cool front move through for a few hours last night with some welcome relief to a hot summer. And actually, we're expecting temperatures to stay below 90F for the week- my favorite grilling weather. I think I'll take a break from the heavier fall food we've been preparing this week to photograph for the Sept/Oct issue of the magazine-- there's still plenty of fresh corn at the market, I have ripe Creole tomatoes, and shrimp are running about $7.00 a pound. What's your go-to weeknight meal when the evenings are cool enough to cook outside in comfort?

We're just a couple of weeks away from the Great American Seafood Cookoff, and chef Nathan Richard, who will be prepresenting Louisiana, tells me he's polishing up the dish he won the Louisiana Seafood Cookoff with earlier this year. TIckets and more information about the event are available here; stop by and say hello if you attend.

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Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.


Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Grilled Shrimp Tacos

Grilled Shrimp Tacos

A cool front moved through last night, and cooled things down enough to feel like standing over a grill tonight. If that's in your future, give this recipe a try. It's delicious.

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Grilled Sirloin Alfredo

Grilled Sirloin Alfredo

Leftover grilled steak is so versatile--and this recipe from the Lodge Cast Iron Nation cookbook takes full advantage of it. It calls for jarred Alfredo sauce, but feel free to make your own if you'd prefer.

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Brines and Barbecued Chicken

Brined and Barbecued Chicken

Brining meats (with a wet or dry brine) prior to cooking is a game-changer. The meat will be well-seasoned from skin to bone, and will retain moisture. This recipe will get you started, if it's not a technique you've tried before.

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Redfish en Papillote

Redfish en Papillote

This is a simple way to bake fish without losing moisture. The technique is explained, leaving you free to build packets to suit your own personal taste. My Louisiana Kitchen & Culture subscribers will find the recipe on page 21 of the July/August 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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Taste Tammany


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