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We've just finished up our first year in Southern California, and are really enjoying it. This week the coast is seeing monster sets of waves coming in from the south, and the surfing beaches are hopping with excitement. Very interesting, nothing like the Gulf of Mexico I grew up on. Our beach here doesn't usually get much surf because of a protective jetty built around the harbor during WWII, but even we're seeing and hearing some decent waves. I've always loved the ocean, and am very happy to be living so close to it these days.

For the recipes this week, first up, a chilled tomato platter that  has been a summer staple for years. The recipe is from the first Mexican cookbook I ever bought, more years ago than I care to recount. The author said she first came across the dish while visiting La Paz in Baja Mexico. I like it so much I included it in my cookbook. 

Next, a one-pan chicken dish featuring a summer corn and ripe tomato maque choux. It's a simple recipe, but bursting with flavor. And finally, two of my favorite seafoods, gigantic shrimp stuffed with a savory crab cake mixture. They can be prepped a few hours in advance, making them a great choice for your next barbecue party.

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:

 • Drum with Tarragon Butter • Meatloaf & Tomato Habañero Gravy • Mango Salad with Shrimp

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My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

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!

Chilled Tomato Platter

My niece and her family are heading out to the Pacific Northwest for a long trip along the Oregon coast. She's planning to hit a lot of farmers markets along the way; I sent her this recipe for the hot days they'll encounter. It's such a favorite I included it in my cookbook.

Chicken and Corn Maque Choux

This is another dish that showcases fresh summer produce, with the sweet corn is at its peak and tomatoes are bursting with flavor. It's quite simple to make, but really delivers on flavor.

BBQ Shrimp with Crab Stuffing

The crab cake stuffing can be made and kept, refrigerated, for several hours; if you brine the shrimp while you prep and make the stuffing, you can go ahead and assemble the stuffed shrimp and refrigerate everything until you're ready to put things on the grill. (Almost) instant delicious appetizers!