Smothered in caramelized onion pan gravy
That right there is a plate full of cajun love, ah garrontee
Sliced roasted pork loin atop cajun dirty rice
Roasted, rested & sliced ~ melt in yer mouth tender
Great Chefs of New Orleans: Austin Leslie at Nola Cuisine
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. Great Chefs of New Orleans: Austin Leslie Austin Leslie, the beloved
“Godfather of Fried Chicken,” was a true New Orleans culinary legend whose
Creole-S...
1 day ago
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3 comments:
Now that would demand some real "serious close eating"!
Also, John, can you please relate how you did the gravy as far as the ingredients? It looks so good on that roast.
Thanks.
seasoned the roast with cajun seasonings, then seared it in my cast iron ... removed roast & added onions, green peppers, carrot & garlic to the pan ... set seared roast atop the veggies & poured about 1/2 can beer in the pan ... roasted until meat was 150* internal ... removed roast & dumped some beef stock, the rest of the beer and a splash of tomato juice to the roasted veggies, brought to boil & thickened with roux - seasoned with salt & pepper = cajun caramelized onion gravy.
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