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Memorial Day Weekend is here, marking the unofficial start to summer, at least for me. We're planning a feast on Monday. I'm making the ribs linked below, we'll grill some corn, wings, a few skewers of shrimp, and a yet to be determined selection of sides.  Viva la summer!

For the recipes this week, first up, Chef Paul Prudhomme's "Best Damn Grilled Chicken I ever Ate!" that I've shared here before, and forget about until summer rolls around. I need to get it into our dinner rotation in the next few weeks.

Next, my take on ribs; I parboil in advance, then coat them in a rub and refrigerate overnight. I bring them up to room temp then sear them off quickly on a hot grill; fall off the bone tender and full of flavor.

And finally, a simple recipe for shrimp skewers that work in a lot of ways. We'll serve them this weekend as a pick-and-eat appetizer, but they're very good with pasta, in a taco, on a salad, or with a steak for a surf-and-turf combo.

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:

 • Paper Sack Catfish • Crab Stuffed Tomatoes • Braised Short Ribs

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Best Damn Grilled Chicken I Ever Ate!!

That's how Chef Paul Prudhomme described this recipe. I've published this before, and someone inevitably writes so say, "That was indeed the best chicken I've ever made".

Easy Barbecue Ribs

These ribs are parboiled in seasoned water, then rubbed, covered, and refrigerated overnight (or up to 3 days) before being finished on a hot grill. They're fall-off-the-bone tender without having to tend a grill for several hours.

Grilled Garlicky Shrimp

This is an easy recipe that greatly benefits from an hour-long marinade in the fridge. They'll grill in just a few minutes; eat them straight up, stuff them in a taco with your favorite salsa, or grill them quickly while your perfect steak rests and serve them together for a spectacular surf & turf.