I conjured my mom and granny this week. I invited a dozen friends over Thursday night and made smothered pork with brown gravy and chicken cutlets with cream gravy. I made a pot of field peas with snaps; baby lima beans; smothered green beans; and a skillet of sweet corn. Buttermilk biscuits and buttermilk cornbread with chiles and sharp cheddar; a platter of sliced tomatoes and cukes, and a blackberry crumble with a cardamom cream sauce; a friend brought watermelon, and another a frozen margarita pie. We feasted! There wasn't much left, enough for leftovers another night.

For the recipes this week, I'm starting with the classic Galatoire's Godchaux Salad. It's a great choice for a hot night. Next, take the time to brine chicken thighs overnight, then finish them off on the grill or in the oven. The barbecue sauce is optional, but it's really good. And finally, Jim requested ribs for our Memorial Day cookout, and the baby back recipe is a keeper. Enjoy the recipes, stay 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

Last week's recipes:

 • Artichoke and Seafood Dip • Tenderloin and Jumbo Lump Crab • Southern Fried Shrimp

Galatoire's Godchaux Salad

This one is as much a classic salad for our hot summer days as the beloved shrimp rémoulade. I have some crabmeat in the freezer, plenty of ripe Creole tomatoes, I may have to make this for dinner one night this weekend.

Brined, Barbecued Chicken Thighs

This is a good recipe to consider for your Memorial Day weekend cookout. Do plan to brine the chicken overnight; it makes a huge difference in the final flavor. If it's too hot to grill, roast them in the oven at 350F for about 90 minutes. Fall off the bone tender. 

Best Ever Baby Back Ribs

I love ribs. It's not something I grew up eating; my family didn't grill anything. But I was introduced to good barbecue in college and never looked back. This one starts off in the oven and is finished over hot coals.