Happy Father's Day to all the dads out there! I hope you get something tasty to eat and have a great weekend.

As I write this on Thursday afternoon I'm contemplating what's for dinner; my new stove was delivered this morning and I'm beyond excited about it. It has 5 powerful gas burners with a center griddle, convection oven, and an air fry option. I've been cooking on an electric stove for 20 years, and I hope I've not forgotten how to use gas. There's definitely a pan of paella in the near future.

For the recipes this week, first up is a slow-grilled pork butt that is porky perfection. You have to plan for it in advance, as it needs to marinate for a day and cook for another 12-14 hours, but there's not much hands-on work involved. It'll fall apart with a gentle shove when it's done and rested. Next, a simple chipotle shrimp recipe that can be served many different ways, depending on what your taste buds demand. And finally, And finally, 

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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Previous week's recipes:

 • Slow-Grilled Pork Butt • Grilled Shrimp Tacos • Garlic Shrimp Spaghetti

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

Grilled Eggplant

This recipe has the flavors of summer. It works as a starter course or as a side to something more substantial; it can be served at room temperature, so if you run out of room on your grill, cook it first and then the main course.

Chilled Tomato Platter

I make this platter of goodness with the ripest summer tomatoes I can find, and serve everything very cold. Soaking the sliced onion in ice water takes a bit of the bite out of them. (This one's in the cookbook.) Note to self: Add capers to the grocery list!

Gingered Spicy Coleslaw

This is one of my favorite summer coleslaws, and I'd forgotten about it until browing through back issues. I've been making it for years, and it's a great choice for pot lucks because it holds up well. I've never brought home leftovers. On really hot days, I add a simple protein to the slaw and call it dinner.