I missed you last week- I was in Los Angeles (well away from the fires) for a bridal shower and spent the weekend with family.

We sold out of the first printing of my new cookbook, My Louisiana Kitchen, and have just had a second batch printed. They'll be available for shipping early next week; reserve your copy before this round sells out!

For the recipes this week, I started with a couple of recipes from Stephen Colbert's new cookbook, "Does This Taste Funny?". First, a sort of deconstructed oyster pie that you roast on the half shell. Then, a decadent hot crab dip that will be the first to disappear at any cocktail party. And finally, a super-crunchy chicken cutlet; the surprise ingredient is sesame seeds! Enjoy the 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

Previous week's recipes:

 • Grits & Grillades • Lasagne with Rich Meat Sauce • Chicken Pot Pie with Cheddar Crust

Order Your Copy of my New Cookbook Today!

My first cookbook, My Louisiana Kitchen, is shipping and is almost sold out. It features more than 140 recipes, almost all with full page photography, ranging from old classics to modern takes using familiar ingredients. Get a copy for yourself, and keep in mind that it makes a great gift!

To order your copy, call 504.208.9959 or CLICK HERE to order online.

Oyster Pie on the Half Shell

All the flavors of a delicious oyster pie with half the work! Oysters are topped with a buttery Ritz cracker topping then baked golden. Prepare in individual ramekins or muffin tins if you don't have access to unshucked oysters. This is excerpted from "Does This Tast Funny?" by Stephen Colbert and Evie McGee Colbert.

Hot Crabmeat Dip

This is an excellent choice for any kind of gathering. If you have a crowd, scale up accordingly. Be sure to let it sit for a few minutes before serving to avoid burned mouths! This is excerpted from "Does This Tast Funny?" by Stephen Colbert and Evie McGee Colbert.

Crispiest Chicken Milanese with Spicy Balsamic Arugula

Marinate the chicken while you get the rest of the prep work done. The surprise ingredient in this dish is the sesame seeds used in the breading for the chicken cutlets; they add a welcome nutty crunch without overwhelming. The spicy arugula cuts the richness of the dish.