Hot out the oven, bbq pork pistolettes
BBQ pork and succotash filling
I made the dough for these stuffed pistolettes using some leftover jalapeno/cheese grits - it worked great.
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...
5 days ago
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2 comments:
did you fold the cheese grits into your dough while still hot (and loose)or were they cooled and just crumbled into the dough... interesting twist.. they look great as usual.. Have a great holiday weekend!
Frank
PS.. did carne adovado (beef)this week.. cause after seeing ours I had to satisfy the need!
the cheese/jalapeno grits were leftover/cold. i just crumbled them into the flour in my KZ mixing bowl, dough hook on & mixed them into the flour real well ... then i added my liquid, yeast, etc & proceeded to make my dough.
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