Ahh, a long weekend! We got it off to an early start with a girlfriend's lunch and a stop at Vaucresson's to stock up on some excellent sausage-- some of the spicy Creole, and I've not tried the Italian yet. I've got friends coming over Monday afternoon for a barbecue, and we'll put some on the grill.

For the recipes this week, I Memorial Day gatherings in mind. First up is a Southern take on the Maine lobster roll; perfectly poached shrimp are folded into a spicy deviled egg salad then stuffed into a roll. Next, grilled steak tips, broccoli, and onion with a zippy anchovy-garlic butter (you'll find plenty of other uses for the butter!). And finally, a personal favorite, beer-battered fried catfish tacos. Yum!

Enjoy this week's recipes, stay safe 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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Shrimp and Deviled Egg Salad Rolls

This could be the star of your next get-together. Two favorites all in one sandwich: Zesty deviled eggs, and perfectly poached shrimp. Keep the salad well chilled before building the rolls-- they'll be super-refreshing on a hot day.

Grilled Steak Tips with Anchovy-Garlic Butter

This recipe is from the cookbook The Outdoor Cook from America's Test Kitchen. It's excellent for beginning grillers and pros alike, and is filled with a wide variety of recipes. Prepare this one for your next cookout, and plan to use the Anchovy-Garlic Butter recipe in all sorts of ways.

Beer-Battered Catfish Tacos

Arguably the South's favorite freshwater fish, in this recipe the Southern staple gets introduced to its Southern California cousin, the fried fish taco. Meyer lemons can be a bit difficult to find; substitute in regular lemons and start with a bit less lemon juice and zest, as the Meyer lemons are sweeter and less tart.