At 8:30 this morning I checked the weather and it read, "85F, feels like 95F, 100% chance of rain", so my earworm today has been that phrase sung to the tune of "Sixteen, Going on Seventeen", from The Sound of Music. Thankfully, we've not had the devastating flooding others have experienced in the last few weeks, but it's rained every day since early July, often torrential rain, so the ground is soaked. I'm sick of it, and ready for a break.

For the recipes this week, I picked a delicious redfish courtbouillon from John Folse, probably because a neighbor dropped off 4 redfish fillets and a red snapper yesterday afternoon; a grilled chicken recipe from Chef Paul Prudhomme that I generally make several times each summer; and a perennial favorite, salmon croquettes, with some ideas on making the dish with something besides salmon.

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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John Folse's Redfish Courtbouillon

Courtbouillon sounds like it should be a complicated dish, but it really isn't, as long as you know how to make a roux. And once you have a dark roux, this dish comes together quickly, and most of the cooking time is largely unattended. 

The Best Grilled Chicken I ever Ate

This is from Chef Paul Prudhomme, and as was common with him, it has a long list of spices and herbs. BUT, if it ever stops raining here in New Orleans, this is going on my grill. I've made it several times and absolutely love it.

Salmon Croquettes

Don't feel limited to just salmon in this recipe. I've even made this with fish left over from a fish fry; I chopped it fairly fine, omitted the breadcrumbs, salt, and pepper because the fish had a well-seasoned breading on it, but stuck to the rest of the recipe. Tasty and frugal!