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Our niece's birthday was this week so Jim's family got together for brunch on Sunday to celebrate. In both my family and Jim's, I think all the birthdays but his fall between October and early March, so we've been eating a lot of cake for 6 months. Not that that's a bad thing...

For the recipes this week, first up is a chopped salad topped with crispy bites of fried fish. We're going to have a hot weekend; this sounds really good, and refreshing.

Next, a sumptuous pasta dish with grilled steak and alfredo sauce; easy excuse to grill some steak if you don't have the leftover steak the recipe calls for.

And finally, from the legendary chef Paul Prudhomme, a beautiful dish of bell peppers and highly seasoned shrimp. Serve over hot cooked rice for soaking up the sauce.

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:

 • Bayou Shrimp Quiche • Galatoire's Crabmeat Omelette • Boudin Benedict

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

Chopped Salad with Fried Fish

I like a substantial salad with some kind of protein for dinner, especially on a warm evening like we're going to have this weekend. This one is dressed with a pickled green tomato vinaigrette (recipe included, or check the condiment section of a well stocked grocery store), and is topped with crispy bites of fish.

Grilled Sirloin Alfredo

If by chance you have some leftover grilled steak, this is a snap; if not, here's your excuse to grill steak. Sauté mushrooms, onions, and sundried tomatoes, heat up a jar of your favorite Alfredo sauce, cook some pasta, and dinner is done.

Chef Prudhomme's Pepper Tomato Shrimp

As you might deduce given his Magic Seasonings spice blends, Chef Paul loved cooking with lots of spices and peppers. Not necessarily hot, although this recipe is from his book Fiery Foods That I Love. It's a beautiful dish with vibrant flavors, a worthy project for a leisurely afternoon.