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There's a Louisiana-style crawfish festival about ten miles south of me this weekend; I'm debating on whether or not to go. Jim doesn't like crawfish; I could have him drop me off and go to the bookstore while I eat to my heart's content. We'll see what the weekend brings.

For the recipes this week, first up, a dish from Martha Hall Foose featuring catfish baked in a paper bag (new, of course; you could use parchment paper).

Next, this is a must-make if good tomatoes are in the markets in your area. They're stuffed with crab and make a nice lunch or light supper. Or, use your imagination and adapt it to little cherry tomatoes for one-bite hors d'oeuvres.

And finally, a long slow braised pot of short ribs. The recipe suggests using them to stuff tacos, but my first choice would be to serve them over polenta or mashed potatoes, with good crusty bread for sopping 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:

 • Crawfish Hash Benedict • Shrimp Tacos • Watermelon Margarita

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Paper Sack Catfish

This clever recipe from Screen Doors and Sweet Tea by James Beard award-winning author Martha Hall Foose reimagines the classic en papillote technique for cooking fish, using the lowly paper lunch sack instead. The recipe calls for catfish, but any similarly-sized fish fillet will work just as well.

Crab Stuffed Tomatoes

This is an easy recipe from the classic cookbook Cajun Cuisine that makes a spectacular lunch or light supper when served with a crisp green salad. Select firm ripe tomatoes; I hope to find some at the farmers market this weekend.

Braised Short Ribs

These short ribs braise all afternoon until they shred easily; have your favorite taco toppings on hand and fold these into warm tortillas. Invite friends and never tell them that the stovetop braise did most of the work! You'll find this recipe plus more than 70 more in Tacos by Mark Miller.