**Order copies of my cookbook, My Louisiana Kitchen, by mid-week for delivery before Christmas**

We gathered up family for our holiday big cook last weekend and made tamales. We had beef, pork, and chicken filling, and both banana leaves and corn husks for wrapping. We got the masa nice and fluffy, steamed them for 90 minutes, and learned that the ones wrapped in banana leaves needed to go about 30 minutes longer. It was a lot of fun, the food was good, and the company was great.

For the recipes this week, I'm starting with a classic that I've not made in far too long: Grillades, braised to fork tender perfection and served over hot buttery grits. Delicious. Next up, a really easy pasta, tomato, and feta dish that takes nominal prep work and bakes in the oven. Serve with a tossed green salad. And finally, a simple dish of buttery, garlicky shrimp; serve over rice, or, if you've got some French bread on hand, make a po'boy. Don't skimp on sopping up all that flavorful sauce. 

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 week's recipes:

 • Weeknight Broiled Salmon • Hambone Stew • Pasta Fagiole

Back in Stock!

And ready to ship; order by Dec 15 for Christmas delivery. It's a great gift for anyone on your list who likes to cook, plus grab one for yourself while you're at it. I've included three of my favorite recipes from the book below for you to try.

To order, call 504.208.9959 or CLICK HERE to order online.

140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Chef Kelly English's Dad's Grillades

Grillades are *always* worth the time and effort it takes to make them, which I've not done in far too long. This recipe is from Memphis chef Kelly English. It has a dark roux with tomatoes and is best served over buttery grits.

Baked Creamy Feta Orzo

This serves 5 as an entrée, but it would probably serve 10 as a side dish/pasta salad at a pot luck or buffet table. Bonus-- prep work takes only about 5 minutes, the remainder of the time is in the oven.

Garlic Butter Shrimp

Turns out the key to great garlic butter shrimp, besides Louisiana shrimp, is a boatload of butter and garlic! Some people would think that half a pound of shrimp per serving is a little excessive, but not me. Serve with plenty of hot French bread for dunking.