Wednesday when we started out on our daily walk the temperature was *only* 78F, the coolest it's been here since early June. The temp *only* climbed to about 92F in the afternoon, also the coolest high temperature we'd seen for a while. Alas, back to 95F today, and even hotter over the weekend. We could use some rain.

For the recipes this week, I picked a crispy salt and pepper shrimp; the shrimp are fried with the shell on and the crunchy bites are irresistable. Next, a decadent seafood-stuffed bell pepper with a crawfish cream sauce, from my friend Chef Jason Huguet at Steamboat Warehouse up in Washington, LA. And finally, a skillet of pure comfort in the form of chicken and biscuits.

Enjoy the recipes, stay cool, 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

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Crispy Salt and Pepper Shrimp

The Shaoxing wine or sherry help the salt get under the shells; pat dry after you marinate before coating with the cornstarch and spices. Skip the Szechuan peppercorns if you don't have any. Promise, you won't be able to eat just one!

Seafood-Stuffed Bell Pepper with Crawfish Cream Sauce

This one is every bit as decadent as the title suggests. From Chef Jason Huguet of Steamboat Warehouse up in Washington, this is a great recipe for a dinner party.

Chicken and Biscuits

This is pure comfort food, and I know that it's too hot for food like this right now, but sometimes comfort is all you crave. Turn the thermostat down and pretend it's cool outside (I leave the tarragon out of this, personal preference).