It's been a week for dining out. Jim's birthday was Wednesday and he wanted to get out of the house; we went to El Gato Negro in Lakeview for an excellent meal and a great pineapple margarita. If you go, don't miss out on the El Gato Soup, grandma's secret pinto bean and pulled pork delicious concoction. I ordered a bowlful to go and will probably have it tonight for dinner.

Then yesterday, I had lunch at Susan Spicer's wonderful Mid City restaurant Rosedale with my friend Karen (after more than 18 months!); we met when she was the Executive Director of the Louisiana Seafood Board, and have remained fast friends. She and her husband Bill are out and about exploring the backroads of Louisiana, and will be doing some writing for us.

Enjoy the recipes below, 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. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

In the Mail:

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.”.

Blackened Catfish

Chef Paul Prudhomme perfected this technique many years ago; it works across many proteins. 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".