Thankfully, the heat wave seems to have broken here in New Orleans, if you classify high 80s with higher humidity "not a heatwave". We had people over for a potluck on the 4th, and were able to sit outside comfortably. The food was delicious, the company enjoyable, and the fireworks show too far down the river to completely terrify the pets.

For this week's recipes, I turned first to an old Southern cookbook I've had for years for a smothered porkchop and rice dish. (The book linked here is dated 1994, mine is an older edition from 1977.) I'd serve that with green beans cooked with diced onion, a little bacon grease, plenty of salt and pepper, smothered in some chicken stock. Then I pulled out the modern Mastering the Art of Southern Cooking from Natalie Dupree and Graubert for a double-battered, simple fried shrimp recipe. And finally, because I've at last mastered the art of crispy, non-greasy fried cutlets, Chicken Parmesan from the excellent cookbook Big Flavors from Italian America from America's Test Kitchen.

Enjoy the recipes, stay safe, cool, and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Smothered Pork Chops with Browned Rice

This old fashioned recipe is from the cookbook "Southern Cooking to Remember", published in 1977. Smothered green beans would make an excellent side dish to this.

Double-Battered Fried Shrimp

Fried shrimp is one of my favorite foods on the planet. This one is double-battered and super-crisp; have plenty of spicy cocktail sauce on hand for serving.

Chicken Parmesan

This is from the excellent cookbook Big Flavors from Italian America. It is simplicity; a simple sauce, simply prepared cutlets, and top-notch cheese. Delightful and delicious!