It's hot, y'all. And it has been for a while, with "feels like" temperatures approaching 115F. Needless to say, we've not been doing much, including cooking. Sandwiches for dinner twice this week, but then, it *is* BLT season, so nothing to complain about there. The heatwave is supposed to break mid-week next week, so maybe Jim's birthday weekend will be nice. 

For the recipes this week, I had hot weather in mind, for at least part of the list. First up is a delightfully chilled Crab Remoulade Salad; serving suggestion is over salad greens, but you could also pile it onto a soft bun. Next up, a richer dish from chef Paul Prudhomme, a decadent oyster cream sauce over pasta. And finally, shake up the 4th of July beef burger with a perfectly seasoned shrimp burger. Delicious!

Enjoy this week's recipes, stay cool, 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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Crab Remoulade Salad

This decadent salad is the perfect choice for a lunch or light supper on a hot summer day. Take the time to really chill the serving plate, and make sure all the ingredients are chilled as well.

Tasso and Oysters in Cream on Pasta

This recipe is from the late Chef Paul Prudhomme's cookbook "Paul Prudhomme's Louisiana Kitchen" and is a classic. Chef Frank Brigtsen, who trained under Prudhomme, says he's certain that the first time tasso ever crossed the Orleans Parish line, it was in Chef Paul's car. Today you'll find it on menus all over the region.

Shrimp Burger

Swap out the July 4th traditional grilled burger for this delicious burger featuring shrimp, America's favorite seafood. If you've got a hinged grill basket, you could even cook it over the coals for that smokey flame-broiled taste.