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We splurged, calorie-wise, on fried chicken a while back and I threw the leftover bits in the bag with a rotisserie chicken carcass that was in the freezer. I made a pot of stock with it all yesterday in the Instant Pot. The stock was a little cloudy because of the breading but not nearly as much as I'd figured it would be; I guess because the liquid doesn't boil under pressure? Anyway, it tastes really good, so I'll continue saving the occasional fried chicken bone in with my other stock scraps. Waste not, want not... especially important these days.

For the recipes this week, first up, pan-seared mild fish are served over a bed of sauteed eggplant, shallots, peppers, and corn. The dish is finished off with a tarragon compound butter; I'll swap the tarrago for cilantro, dill, or parsley. No tarragon for me.

Next, meatloaf with a little Mexican flair; I thicken the gravy with a little flour, because that's the way my mother made tomato gravy. Serve it with mashed potatoes for a delicious meal.

And finally, an entrée salad; for me, peaches with shrimp and I add a little peppery arugula. On repeat all summer.

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 recipes:

 • Brigtsen's Grilled Oysters • Emeril's Crab Cakes • Bread Salad with Grilled Shrimp

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Drum with Shallot-Tarragon Butter

This is an easy recipe full of the flavors of summer. Use drum or any other mild white fish; you'll have a simple, elegant dinner on the table in no time -- and with minimal effort.

Meatloaf with Tomato Habañero Gravy

I love Southern food and I love Mexican food, so of course I love the cookbook Turnip Greens & Tortillas by Eddie Hernandez. The only thing I change in this recipe is to up the butter in the gravy to 3 tablespoons and lightly brown 3 tablespoons of flour in the butter before proceeding. I like it a little thicker.

Mango or Peach Salad with Shrimp

I walked by an amazing smelling stack of peaches at the grocery store earlier this week, and I have marinated frozen shrimp; may have to make this one this weekend. I like to add some fresh corn kernals to the mix, and a little arugula with the lettuce.