One of the reasons we left Louisiana was so that we'd be very unlikely to ever have to deal with a hurricane again. I had to laugh (wryly) earlier this week when we were shocked with a tsunami warning; we are on the ocean, and I'd not given a bit of thought to the other perils living on the water brings. The elevation does change dramatically within a mile up the coast, and less than that distance moving inland, so I now have a tsunami evacuation route mapped out mentally! 

For the recipes this week, I'm starting with a twist on a traditional corn dog; this one's made with shrimp. If you don't want to heat up a a pot of oil that's deep enough to accommodate a skewered shrimp, put each one on a toothpick for battering and frying, then transfer to a skewer for serving if you want. Next, a technique from Cook's Illustrated for a perfectly done steak that you start in the oven. They don't call for it, but you definitely want to season that steak well in advance. And finally, a Chinese sesame chicken stir fry that's better than takeout. I always have dates on hand, but I'd probably sub the cashews for pistachios because that's what I have. Definitely serve over rice!

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:

 • Sticky Chicken Wings • New Orleans Roast Beef Debris • Instant Pot Carnitas

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Shrimp Corn Dogs

This quick, easy recipe will be a hit for kids of all ages. Start with the biggest shrimp you can find, and fry in small batches to keep the oil hot. You'll need to cook a lot more than you think you will; they'll go fast.

Thick Cut Strip Steaks

From Meat Illustrated by Cook's Illustrated. This recipe achieves edge-to-edge medium-rare, tasty strip steaks by starting the steaks in a 275F oven until they reach 90 to 95 F; they're then finished off on top of the stove in a screaming-hot skillet. Finish with your favorite pan sauce while the steaks rest. (Note: I love Cook's Illustrated for their great technique, not so much for their seasoning. I always season steak aggressively with at least salt, ideally 24-48 hours before cooking.)

Sesame Chicken with Dates

From Dinner: Changing the Game by Melissa Clark, this classic Chinese dish is faster than takeout and twice as good. Have plenty of hot cooked rice on hand for serving, and be prepared to fight over the leftovers.