Fest Follow Up
May 11, 2007
As promised, O Best Beloveds, here is the description of the Pork Five Ways from Commander’s Palace, courtesy Chuck and his mad note taking skillz (as the kids say)…
TENDERLOIN – Seasoned with Creole seasonings, black pepper and chicory coffee, seared in bacon fat and roasted to a perfect medium rare.
SHOULDER – Bourbon-braised (for 9 hours) pork shoulder, fork-tender
VEAL BREAST “BACON” – veal breast compressed and chilled at just above 32 degrees until dense, then cured with a bacon cure for two days and smoked.
BOUDIN – grilled crawfish and pork boudin
“CRACKLINS” – crisp smoky bacon chunks
SAUCES – Pork demiglace, reduced for 2 days and enriched with bacon fat, and an espresso cane syrup reduction
It was awfully darn good. Particularly the tenderloin.
Also, Faye asked me to find the biggest crawfish I could and name it Gunther. I believe she also asked me to liberate it. I was too late.