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It's officially spring this weekend; I'm ready to put an end to Jim's winter-long hiatus from grill duty. I also need to get my herb garden started this weekend. The weather is beautiful, and the spring produce is coming in.

For the recipes this week, first up is grilled chicken; it includes an all-purpose wet brine that works well on both pork and chicken. The brine has some sugar in it, guaranteeing a beatifully burnished final product.

Next, my absolute favorite method for seasoning and breading anything for frying. Super crispy, not greasy. Eggplant here, but this is how I fry most anything I want crisp. Fried shrimp, anyone? And finally, an easy pasta dish that's loaded with seafood and andouille sausage. It sounds odd, but the combination really works.

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:

 • Weeknight Meatballs • Reverse Sear Pork Roast • Gulf Fish Doré

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Brined Grilled Chicken

This is a great recipe for juicy, flavorful chicken that includes an all-purpose wet brine for chicken or pork. Brining is an extra step that requires advance planning, but the finished dish is so good it's worth the effort.

Fried Eggplant

I absolutely love this method for seasoning and breading food for frying. This eggplant is delicious as is, but it's also great served with spaghetti and marinara sauce, it's good in a sandwich; sometimes I cut the eggplant into cubes instead of slices and add it to a crisp salad with a vinaigrette. It's a good technique to have in your back pocket.

Seafood Pasta with Andouille

This easy recipe calls for shrimp, scallops, and meaty fish, and pairs the mixture with andouille sausage. It sounds odd, but it really works. Serve over hot cooked pasta with a light marinara sauce.