It didn't take long for me to get swept up in Dodger Mania-- I've been wearing blue all week, my nails are painted blue, and I've watched more baseball this week than I have in the last two years. Hopefully the game tonight will have a better outcome than Tuesday and Wednesday.

Last week we got a taste of fall weather with a few brisk days, this week the Santa Ana winds made an appearance and we're back to beach weather here in Southern California. Which clearly influenced my choices for recipes this week-- lighter recipes, with some grilling thrown in, although they can of course be cooked under the broiler.

First up, a piece of Gulf fish given the piccata treatment, a combination of flavors I love. Here, it's served with buttered egg noodles, I also like it served with al dente spaghetti that's been tossed with garlicky olive oil and some toasted breadcrumbs. Next, kebabs that have been marinated in a deliciously hot and savory marinade; choose beef, pork, or chicken, adjusting your grilling time accordingly. Grill some veggie skewers along with them for a complete meal. And finally, my favorite crustacean, shrimp, coated in a hot honey glaze and grilled off. I may have to make these this weekend. Happy Hallowe'en!

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

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P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous week's recipes:

 • Cajun-Spiced Catfish • Broiled Lamb Chops • Citrus-Marinated Pork Cutlets

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Gulf Fish Piccata

Contrary to what many people think, piccata isn’t a classic Italian dish. Rather, it seems to have been developed by Italian-Americans, probably in the 1930s. It was originally made using veal cutlets, at the time, a very inexpensive piece of meat. Use the same method presented below on chicken, veal, and pork cutlets. Don’t skimp on the lemon or garlic!

Pepper-Glazed Kebabs

I particularly like this marinade with pork, but it's also delicious with beef and even chicken. Chicken and pork need to be grilled a little longer than medium-rare beef, of course; bonus, I provide a link in the recipe to my way of making candied jalapeño peppers.

Hot Honey Grilled Shrimp

Hot Honey has been one of the "IT" ingredients for a while now; you can buy it anywhere, or simply add ground cayenne pepper to your favorite honey to taste. Give the shrimp a quick marinade and grill to perfection.