Hatch chile season is here and various markets around me are grilling the beauties each weekend. I plan to stock the freezer so that I have them on demand this winter. I love them almost as much as I love poblano peppers. I use them in chiles and stews, stuff them in tacos and burritos, and love them for making a tamale pie. Yum.

For the recipes this week, first up is a New Orleans classic: The crabmeat maison from Galatoire's, an institution in the French Quarter. Buy the best quality crab you can find, and treat it gently. Next, a spoonbread that's got ripe summer tomatoes and corn; tasso is called for but there's a note for a substitution if you can't find it. And finally, a delicious shrimp risotto from Stanley Tucci's family cookbook. By the way, if you've not seen his series titled "Searching for Italy" you should look it up. It's delightful!

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

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

Previous week's recipes:

 • Shrimp Corn Dogs • Thick Cut Strip Steaks • Sesame Chicken with Dates

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Galatoire's Crabmeat Maison

When operating at full capacity, Galatoire's utilizes up to 750 pounds of jumbo lump crabmeat each week - much of which is used for preparation of this favorite dish.  In its composition, briny fresh lumps of sweet, succulent blue crab are gently folded with a simple sauce that is at once luscious and bracing.  Only the finest quality jumbo lump crab should be used for this elegant dish, which is perfect as a salad or cold appetizer but also makes for a lovely luncheon entrée.

Corn and Tomato Spoon Bread

This dish is full of the flavors of summer, is really easy to put together. and makes a perfect lunch or light supper. Pair it with something off the grill, such as jumbo Louisiana shrimp, for a more substantial dinner.

Stanley Tucci's Risotto with Shrimp

This recipe is from the acclaimed actor's cookbook, The Tucci Cookbook. His father's family emigrated from Italy to Vermont, where they gathered mushrooms for risotto. His mother adapted the family recipe to use delicate shrimp; for thos of you who don't believe in mixing seafood with cheese, the Parmesan is optional.