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The focaccia-making got postponed until this weekend, because half the family came down with a nasty summer cold and the rest of us had no desire to get it. So I'm going to start the dough today, and make a big batch of meatballs to simmer in marinara sauce. We'll either have meatball sandwiches, or I'll cook a pot of pasta. Salad on the side, and we'll call it a delicious Italian family dinner. I know we're in the middle of a heat wave, but it's never a bad time to make meatballs.

For the recipes this week, first up is a devil crab recipe from Mario Batali. There are quite a few steps to it, but it isn't difficult, and the resultant well-seasoned crab croquettes are delicious.

Next, a quick, easy fried shrimp recipe, on a stick if you want to fool around that much, that will delight all the shrimp lovers (me!) around the table. And finally, a classic three bean marinated salad from Martha Foose. It gets better as it sits in the refrigerator, and is a tangy, cool treat for a hot summer day.

Enjoy these recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • Shrimp Corn Dogs • Three Bean Salad • Devil Crabs

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My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

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140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Gibson Family Shrimp Ya-Ya

The Gibson family has been shrimping off the coast of Louisiana for generations, so it stands to reason they'd have some great family recipes featuring America's favorite crustacean. Tip: I once accidentally grabbed smoked gouda instead of regular; loved the added smoky flavor.

Black-Eyed Pea and Corn Salad

This is a great and substantial side salad for a sweltering August day. Serve it along something hot off the grill and ring the dinner bell.

Devil Crabs

This is the technique developed by Chef Paul Prudhomme decades ago, and it remains as delicious and relevant today as it was in its heydey. You can use the technique on any firm fish fillet; the trick is to clarify the butter first, leaving the butterfat behind, and to cook it outside over a grill, because the smoke will be voluminous. It only takes a few minutes, so make sure the rest of dinner is ready to go before you get started.