click to order ^^

I made an enormous slab of focaccia earlier this week because I'd not done so in a while and wanted to be sure I'd not lost my touch. It was delicious; I foisted some of it off on neighbors. We have tentative plans to make it again this weekend; if that pans out I'll take pictures and post the recipe. It's easy, doesn't take much hands on time, and is all around well worth the little effort it does take. It's hot this week, so planning ahead for low lift dinners at the end of the week saved my sanity. 

For the recipes this week, I picked two that are really easy, and a third that's going to take more time and effort, so save it for when you have plenty of extra hands in the kitchen. Or, prep and cook over 2-3 days. First up, an easy chicken, cashew, and date stir fry that can be served over hot cooked rice or, even faster, stir fried udon noodles (most well stocked grocery stores have them in the Asian food section these days).

Next, swap out chicken for catfish filets, and bake, instead of fry, Catfish Parmesan. I'd serve it with marinara sauce over al dente spaghetti with a crisp, cold salad on the side. And finally, a 3-component seafood paella dish that is truly feast worthy. Make the seafood stock and the finishing sauce in advance and it'll come together a lot faster on serving day.

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:

 • Pirate Spaghetti • Redfish Courtbouillon • Eggplant Muffuletta

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Sesame Chicken with Cashews & 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.

Catfish Parmesan

From the archives, these catfish fillets are dipped in melted butter, rolled in seasoned breadcrumbs and Parmesan, and baked--start to finish, not much more than 30 minutes. Have a crisp green salad cold and ready to serve, and a spicy marinara for dipping the catfish.

Shrimp Paella with Salmoretta Sauce

From Paella! by Penelope Casas, a cookbook I've had for more than 25 years, this dish, like most paellas, is a process. Save it for a day when you have some time to spend in the kitchen, and invite friends and family over for dinner. The salmoretta sauce is the key here; both it and the seafood stock can be made a day in advance if desire