We really enjoyed our time off over the last couple of weeks, although the vacation got off to a rocky start. I managed to tip my heavy camera tripod over and it landed edge-first on my bare foot; walking non-stop for much distance was a no-go, especially the first few days. We still managed to cover several miles each day, it was just a slow, stop-and-go process. I'm slowly getting back into the swing of things, and owe several people a phone call.

For the recipes this week, I selected a Cajun-spiced catfish dish that delivers big, bold flavor but comes together in less than 45 minutes. Wild-caught catfish is easily found in the grocery stores here; if you can't find it, just make sure you buy catfish that's raised in the US, not imported. Next up, a citrus-marinated pork dish made with country-style boneless pork ribs, one of my favorite cuts. And finally, I've been craving lamb, and I love rosemary and white beans, so this dish is definitely going to show up on our plates at some point in the next few weeks.

Enjoy this week's recipes, stay safe, cool, and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Cajun-Spiced Catfish

This is a simple recipe that is full of flavors. Prepare a rub for the catfish, season, and set aside for 30 minutes while you prepare the rest of the meal. The rub adds contrasting color and a spicy taste to mild white catfish. The salt in the rub helps the spices to penetrate the flesh of the fish and imbue it with flavor.

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Grilled Citrus Marinated Pork Cutlets

Tender boneless country-style pork ribs don't get enough love, in my opinion. Pork takes well to a citrus marinade like this one, and the sugars in the citrus contribute to a quick char on the cutlets. They're pairs with a bright, fresh salad; I'd be tempted to wrap my portion in a warm flour tortilla .

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Broiled Lamb Chops

This is an easy recipe loaded with flavor, fancy enough for a holiday dinner but simple enough for a weeknight meal. Lamb and rosemary go very well together, as do white beans and rosemary; I'll add a good bit of garlic to the white beans, though; personal preference. 

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