I adore shrimp, especially in the Summer, but ordinary cocktail sauce doesn't always do it justice. New Orleans rémoulade, on the other hand, has a bold flavor that transforms simple boiled shrimp into an impressive standalone meal.

Most people are familiar with the French version of rémoulade, a mayonnaise-based sauce made with Dijon mustard and capers. But Louisiana rémoulade — used primarily as a shrimp topping — is made with olive oil, celery, green onions, shallots, and parsley. The reddish tint comes from the addition of paprika and cayenne, and this Cajun condiment with a slight Italian flavor is full of spice without being too spicy.

Rémoulade can be prepared in advance, so try making the condiment on Sunday night then boiling the shrimp for an easy but gourmet Monday night dinner. I even used the leftovers the next day to make a sandwich, so stay tuned for that tomorrow. To learn how to make this simple sauce for shrimp rémoulade, read more

With the end of Summer fast approaching, I made a Popsicle inspired by Mexican paletas, a mostly pureed frozen fruit dessert that's either ice- or cream-based. After chopping up a cantaloupe last week, I wanted to combine it with a crisp cucumber and spicy jalapeño to create a refreshing yet snappy paleta.Zealous with my jalapeño, I chopped up an entire thing, seeds and all, and threw it in the blender. The result was too spicy for my taste, so I balanced the heat by adding a touch of sugar. Depending on your personal taste, I would recommend removing the seeds and the white flesh, the spiciest part of a jalapeño, before blending. These peppery paletas are perfect for a scorching hot day, so to learn how to make them, read more

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When my friends and I go camping, the food planning comes first. Once we've figured out who's making every appetizer, cocktail, main dish, and dessert, we focus on other details like who's bringing bug spray and how to get where we're going.

So for this week's campfire fiesta, I'm forgoing invitations in favor of a flurry of emails to work out the logistics. September is prime camping time: It's just getting summery in Northern California, while the more scorching regions of the country are cooling off. This Mexican-tinged menu celebrates the last days of Summer by featuring lots of fresh produce.

To start, I'm offering tortilla chips served with a gourmet caramelized black bean "butter" and store-bought pico de gallo. Some chips will inevitably get crushed in transit, so we'll put those into the main dish — tamale chicken packets — which cook over the fire with little effort. I'll also be grilling corn, brushed with lime and feta cheese, and a jicama-mango salad that you can make in advance and assemble on site. To get the recipes, read more

If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.

Although cheese isn't on the ingredient list, a sprinkling of cheddar cheese is a welcome addition. To look at the recipe, read more