Here's the half of that cured pork loin that I braised
It was very tender and moist ~ I sliced some of it for a fresh ham sandwich
And the rest of it I shredded to go in my Colcannon
This pigmeat was very, very good
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 week ago
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