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Our neighborhood has been busy this week; unusually high tides are causing flooding about half a mile down the beach from us, so news helicopters have been hovering there, and over the parking lot across the street from us where emergency crews are stationed, and sand bags are being built and distributed.

Further up the beach there was a huge production taking up one full parking lot with catering trucks and dressing rooms. Then, there's ongoing construction on a new olympic sized swimming pool. And at the top of our daily walk, they were actually filming on the beach--some scenes for an episode of Matlock. Alas, we did not get discovered as the next movie star. Maybe next time!

For my recipe picks this week, first up, an old Cajun recipe for a smothered round steak in onions. Serve it and the rich gravy over hot cooked rice or grits. Next, a seafood dish from one of my favorite New Orleans cookbooks. Ralph Brennan coats mahi-mahi in ground andouille and panko for an unusual and delicious meal.

And finally, a really versatile lemony, gingery grilled or broiled chicken recipe that's equally good hot or cold. Sounds like a great topper for a salad to me! Enjoy these 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

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • Old-School Shrimp Salad • Sautéed Chicken with Three Pan Sauces • Beer Battered Shrimp

Back in Stock!

My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

To order, call 504.208.9959 or CLICK HERE to order online.

140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Smothered Round Steak in Onions

From the cookbook Cajun Cuisine, required for old fashioned Cajun cooking, this recipe couldn't be simpler--and it's pretty inexpensive, too! Round steak, 7 steak (also known as blade steak), or what is sometimes labeled Gravy Steak, is tenderized, seasoned, coated in flour, then cooked low and slow with onions until fork-tender. Serve it hot over hot cooked rice or grits.

Mahi-Mahi with Andouille Crust

From Ralph Brennan's New Orleans Seafood Cookbook: "This recipe calls for a couple of ingredients that are unusual for fish dishes. One is andouille; the  other is panko crumbs, which are made from a very dry wheat bread, and are coarser, flakier and lighter than other breadcrumbs. "

v

This simple recipe is from The Culinary Institute of America Cookbook: "Inspired by the Lemon Chicken which is a Chinese restaurant favorite, this heavenly, slightly tart dish can be made on the grill or under the broiler, and is delicious served hot or cold."