It's hard to believe, timewise, that it's June this weekend already. Weather-wise, I can certainly believe it. First we thought that winter would never end, and this week it's been so hot and humid moisture condenses on the windows and my glasses fog up when I walk outside. Seems like we're in for a long, hot summer.

For the recipes this week, I'm dusting off some old favorites. First up, a shrimp scampi with a secret ingredient: super-crunchy breadcrumbs. Double or triple the recipe because they'll keep in an airtight container and are good on lots of other dishes. Next, a grilled pork tenderloin recipe that I developed more than 20 years ago and made on the regular for a long time. It had slipped off my radar, I'll have to get it back into rotation. And finally, a chicken maque choux that tastes like summer. Corn and tomatoes are in season, so time to make this one. 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:

 • Galatoire's Godchaux Salad • Brined BBQ Chicken Thighs • Best Ever Baby Back Ribs

Shrimp Scampi with Crunchy Breadcrumbs

I haven't made this one in a while, so it's time to dust it off. I always double the recipe for the breadcrumbs, because I love them sprinkled over roasted broccoli or cauliflower, they're great as a salad topping, and they're great with any number of my favorite pasta recipes.

Caribbean-Marinated Pork Tenderloin

I developed this recipe more than 20 years ago and it had kind of fallen off my radar. Set aside part of the marinade to use as a dressing for a fruit salad, or for a green salad with some orange slices, goat cheese, toasted pecans, and ripe avocado. 

Chicken Maque Choux

This recipe tastes like summer to me and, while the calendar may say it's still spring, the temperatures are screaming summer. Tomatoes and corn are in season, so it's time for me to get this one into rotation. Easy and delicious.