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The weather has been nice at the shore. A marine layer most mornings that burns off by midday; sunny afternoon with highs in the low 70s. It'll get hotter late July and August, but still relatively low humidity. Perfect, in other words!

I picked recipes to suit the weather this week. First up, blackened catfish that you really want to cook outside unless you have restaurant-grade ventilation in your kitchen. It throws off a lot of smoke. Bonus: Once you master the technique, you can apply it to your favorite quick-cooking proteins.

Next, a dish of orzo with shrimp and Broccolini that can be served hot, at room temperature, or chilled, making it a great choice for a potluck or outdoor picnic. And finally, what's a summer picnic without fried chicken? I can eat it hot or cold. This recipe is from the impeccably researched and tested Williams-Sonoma line.

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:

 • Garlic Chile Crabs • Eggplant and Seafood Casserole • Sloppy Joe

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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!

Blackened Catfish

Chef Paul Prudhomme perfected this technique many years ago; it works across many proteins, just vary the cook time to suit the protein. The paprika in the seasoning mix is what blackens; it doesn't burn. But it does throw off a lot of smoke; best done outdoors!

Orzo and Shrimp with Broccolini

From Williams-Sonoma's Pasta Night: "As a one pot dish, this can't get much easier for a weeknight dinner. You can try variations for the shrimp, such as shredded rotisserie chicken or sausage, or used blanched asparagus or peas instead of Broccolini. Serve with a crisp green salad on the side".

Old Fashioned Buttermilk Fried Chicken

From Williams Sonoma Chicken Night: “A big platter of this crisp, tender, golden brown chicken would be a hit at any potluck or picnic. Immersing the chicken pieces in the buttermilk brine for several hours gives the chicken loads of flavor and helps keep the meat moist as it fries. The acid in the buttermilk also helps to tenderize the chicken. For a Southern-inspired meal, serve with Buttermilk Mashed Potatoes and braised collard greens.”