It's been another beautiful week, sunny and mid 70s here at the Shore. The coastal haze burned off enough one day to see Catalina Island, or at least the outline; it'll be clearer later in the year. There are dragon boat races in the bay behind us Saturday, along with a festival, and an astounding 62 mile round-strip water ski race from a couple miles up the beach, out to Catalina, and back. I can't even fathom what it would be like to waterski for 62 miles in the open ocean!

For the recipes this week, first up, an old classic, New Orleans Roast Beef Debris. It's really versatile; make a po'boy with gravy that will drip off your elbows, or serve it over rice, mashed potatoes, or pasta for a more formal entree. Next, sticky, grilled to perfection, chicken wings; I had to make them for myself last night. And finally, another favorite of mine, roasted pork butt that's then pan seared for crispy edges. There are a myriad ways to serve it. 

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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Previous week's recipes:

 • Broiled Salmon • Braised Pork Manwich • Italian Hoagie

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New Orleans Roast Beef Debris

Serve this classic New Orleans debris over hot cooked white rice, mashed potatoes, or cooked buttered pasta; or use it to fill a dressed  po’ boy. Pass plenty of napkins becauses the gravy will drip off your elbows!

Sticky Chicken Wings

I could eat chicken wings once a week before I'd get tired of them; Jim can take them or leave them, so I limit myself to once a month, usually. Our friend David Kelly is a master at grilling wings; he shared this method with us a few summers ago. Delicious.

Instant Pot Carnitas

I haven't made this recipe in a long time; maybe it's time to bring out the Instant Pot and put it on the menu. It makes a lot; here, we used it for a platter of nachos. It's also a great choice for tacos and the like, or as a filling for a great sandwich.