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It has been some kind of hot here in Southern California, with a hurricane out in the ocean pushing in really humid air and some crazy waves. The worst seems to be behind us, thankfully, so back to typical weather next week. I'm glad, because I need to spend some quality time in the kitchen cooking for our nephew and his wife; I intend to get some good, healthy meals in their freezer to make things easier after their first baby comes next month. First and foremost is a slow-braised beef pasta sauce I've been making for Vince since he was a little kid.

And for me, with the cooler weather it's time to get back to the grill. The last recipe below is for three different chimichurri sauces, all very good with anything off the grill. Freeze leftover to add instant interest to soups later this fall/winter.

I've also linked a really good brined and barbecued chicken dish; the brine makes a huge difference. And then, a very simple recipe for pan-fried fish; any mild white fish will do. Serve alongside rice or pasta for soaking up the pan juices.

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:

 • Seafood-Stuffed Crabs • Ginger-Caramel Shrimp • Shrimp Bisque

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Brined and Barbecued Chicken Thighs

This recipe is one of the more popular recipes on our website; brining the chicken makes a huge difference in the final dish. By all means substitute in your favorite barbecue sauce if you don't want to make this one, but choose one with some sugar in it so it properly glazes the chicken. 

Pan-Fried Fish

This recipe calls for grouper, but any firm, mild white fish will do. By all means feel free to throw some chopped capers into the pan sauce if you love them as much as I do.

Chimichurri Three Ways

I love to grill, and these three sauces are in regular rotation in my house. They are great when used to sauce grilled steaks, chicken, fish, and shrimp; as a topping if you fold any of the above folded into a taco, and they good as a base for a salad dressing. Freeze any leftovers in ice cube trays then transfer to airtight containers; stir them into soups this winter for a bright burst of flavor.