This week in the Kitchen we are celebrating summer with one of Louisiana’s greatest traditions - the pig! We will be in the kitchen bright and early to light the fires, soak the casings and begin the ritual of making boudin.
Everything from the amuse to the appetizer special will showcase our homemade boudin paired with the freshest of ingredients.
It will be a love fest of pork… an indulgence of everything good and delicious.
In the pantry for this week’s specials: Black Eye Peas, Parsnips, Soft Shell Crab, Home Made Boudin.
Specials for the Week of August 11, 2009:
Soup: Black Eye Pea and Boudin Gumbo
Meat: Boudin Cassoulet of Three Beans with Fried Pork Cracklings and Beurre Rouge
Seafood: Boudin Stuffed Soft Shell Crab Accompanied by Corn and Andouille Croquette, and Parsnip and Bacon Mash.
No comments:
Post a Comment