Happy Father's Day! To those of you who celebrate it. Here in New Orleans, it's going to be a scorcher; we're under heat advisory all weekend. We're supposed to do a good bit of grilling for recipe development and testing for the magazine; heat exhaustion is a real thing, but we'll get it done.

For the recipes this week, I selected a grilled pork tenderloin that I've been making for years, along with a cool salad and a lightened up pot of rice. Next up, Emeril's buttermilk onion rings; while you've got the oil hot, fry some breaded green tomato slices, summer squash, or eggplant. And finally, what I think of as summer on a plate-- grilled halibut or other firm mild fish, with a delightfully refreshing watermelon salsa-- what I had for dinner last night, along with a platter of my favorite sliced Creole tomatoes and pickling cucumbers.

Enjoy the recipes, stay safe, cool, and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Caribbean-Marinated Pork Tenderloin

I've been making this tenderloin for 20 years. It marinates for about 20 minutes, then grilled; I like to serve it with a chilled lettuce and tropical fruit salad, and rice that I fry in a little olive oil until golden then cook in chicken stock. Stir in some sliced green onions and chopped cilantro or parsley.

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Emeril's Buttermilk Onion Rings

Is there anything better than perfectly fried onion rings? Plenty of things as good, but not much better... This easy recipe from Emeril will scratch any fried food itch you might have.

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Grilled Grouper with Watermelon Salsa

This is summer on a plate! I got a really good watermelon earlier this month, my first of the season, and made this. Substitute any firm, mild fish for the grouper, and enjoy a taste of summer.

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