May 28, 2021
Memorial Day, as a kid, marked the official start of summer. School was out, the weather was almost hot enough to go swimming--after we finished picking and cleaning whatever vegetables were ripe in the garden and other chores left for us--, and we were free to roam. Our summer break was less than 3 months, but it seemed like forever when I was that age.
This year, as we're slowly emerging from pandemic isolation, I don't have much planned for the holiday weekend. It's going to be hot and sunny, though, so there will definitely be some grilling going on at least one day.
I had grilling in mind when I selected this week's recipes: An easy, crazy-delicious grilled shrimp skewer that can be eaten straight up, served over pasta or in a taco, or, if steak is on your menu, alongside that for surf & turf. I've linked the ever-popular "Best Damn Chicken I Ever Ate" from Chef Paul Prudhomme, and an easy but oh-so-tasty recipe for baby back ribs. Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind.
Susan Ford, Publisher and Editorial Director
P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!
In the Mail:
2021 Copyright Our Kitchen & Culture, LLC. All Rights Reserved
Published in New Orleans, Louisiana
Kitchen & Culture 1450 Annunciation Street #2119 New Orleans, LA 70130