July 7, 2016  

Greetings from sunny Los Angeles! We flew out yesterday for the weekend, to celebrate my husband's birthday with his family. My sister and other old friends will join us from the San Francisco Bay Area. There will be Louisiana shrimp on the menu!

New Orleans is a small town; my friend Chef Chris Montero and his wife were on the same flight as me. His final destination was Lake Tahoe -- he was meeting his Silence of da Hams team mates to do a fundraiser for Hogs for the Cause at the Crystal Bay Casino in Crystal Bay, Nevada. There's a Cochon de Lait on Saturday afternoon, and a wine dinner is part of the mix. If you're in the area, stop by for some great grub for a great cause.

Enjoy this week's recipes, share them with family and friends, try to stay cool and, as always, let me know what's on your mind


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Miss last week's recipes?

Jumbo Lump Crab Cakes (most viewed last week)

• Muffuletta Sandwich

Potato Salad 8 Ways

Looking for a specific recipe? We have over 1,300: Click here!

Buffalo Shrimp

Buffalo Shrimp

Shrimp are big and tasty this time of year, and this is one of my favorite preparations. Bonus-- the blue cheese dip that accompanies the shrimp is wonderful on a summer salad; simply thin it with a little additional buttermilk.

Crab Remoulade Salad

Crab Remoulade Salad

Another favorite for a hot summer day, jumbo lump crab is tossed with a cool, spicy remoulade. As above, the remoulade, once mastered, can be used to dress salads, tossed with poached shrimp, diced chicken, and it makes a great sandwich spread.

Louisiana Peach Cobbler

Louisiana Peach Cobbler

Peaches are ripe and in season! We've been eating them for two weeks now, sliced for breakfast, diced and added to a green salad with a cilantro vinaigrette, and of course, in this classic Louisiana peach cobbler. A scoop of vanilla ice cream is the perfect finishing touch.


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