Happily we came through Hurrican Francine, no damage, and we didn't lose power, always a likelihood in a storm like that. Plenty of people weren't nearly that lucky; we went out for a walk yesterday morning and about the only traffic on the streets was power trucks and garbage trucks.

For the recipes this week, I'm starting with my friend Tenney's spin on a classic lobster roll using Gulf shrimp and plenty of spices. Next, a simple recipe that is going to deliver dinner party elegance and sophisticated flavor. And finally, pork tenderloin bites and are also highly seasoned. We've had sandwiches for a few days, so I guess my tastebuds are set for something different this weekend.

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

Previous week's recipes:

 • Shrimp & Grits • Grilled Shrimp • Chicken & Sausage Jambalaya

Southern Shrimp Roll

This recipe is from my friend Chef Tenney Flynn's excellent cookbook The Deep End of Flavor. He drew inspiration from the lobster rolls ubiquitous on the eastern coast of North America-- but spiced the way we Southerner's like to eat.

Roast Salmon with Mustard

This is an easy recipe that is going to deliver dinner party results. They tell us we should be eating more oily fish for our health-- this dish delivers your vegetables als. Serve some hot cooked rice or quinoa on the side.

Spanish Pork Tenderloin Bites

Mix up your spice mixture and add the pork. Let it marinate for at least 30 minutes while you pull together the rest of the dinner menu. I'd serve the pork over hot cooked rice and roast a sheet pan of sweet potatoes, broccoli, brussels sprouts and onion seasoned with the same spices you used to season the pork. Easy dinner.