Tammany Taste of Summer is going on on the beautiful Northshore--there are so many wonderful restaurants participating this year, it's hard to choose. If you find yourself in that part of the state, though, you should spend some serious time perusing the list, and pick something delicious.

For the recipes this week, I decided to ignore the fact that it is monsooning most afternoons, and go ahead and include one of my favorite ways to cook fish outdoors, the delicious blackened redfish. You can use the technique with any fairly firm fish fillets, just pay attentions to the caveats on clarified butter and ventilation. The black-eyed pea and corn salad is a great addition to any meal that includes grilling, and, if you're ready for a hint of fall, the decadent Gibson Family Shrimp Ya-Ya recipe is a great place to start.

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:

Blackened Redfish

This is the technique developed by Chef Paul Prudhomme decades ago, and it remains as delicious and relevant today as it was in its heydey. You can use the technique on any firm fish fillet; The trick is to clarfy the butter first and used it, leaving the butterfat behind, and to cook it outside over a grill, because the smoke will be voluminous. It only takes a few minutes, so make sure the rest of dinner is ready to go before you get started.

Black-Eyed Pea and Corn Salad

This is a great and substantial side salad for a sweltering August day. Serve it along something hot off the grill and ring the dinner bell.

Gibson Family Shrimp Ya-Ya

The Gibson family has been shrimping off the coast of Louisiana for generations, so it stands to reason they'd have some great family recipes featuring America's favorite crustacean.