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Recipes
Emeril Lagasse’s Boudin
In a large saucepan, combine pork butt and liver, 2 quarts water, onions, garlic, bell pepper, celery, 1 teaspoon salt, ¼ teaspoon cayenne, and ¼ teaspoon black pepper. Bring liquid to a boil then reduce to a simmer. Simmer for 1½ hours, or until pork and liver [...]
Recipes
Smoked Duck Boudin with Spicy Pineapple Chow Chow
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 1 [...]
Recipes
Haggis with Caramelized Turnip and Potato Puree and Pickled Shallots
Chef Kevin Gillespie, a Georgia- born chef of Scottish descent adapted the traditional Scottish dish to produce a milder version. The result is a country-style terrine that is served along side caramelized turnips and potatoes with a dollop of pickled shallots. Scottish food with a southern riff.
Recipes
Carolina Quail with Country-Fried Foie Gras and Sawmill Gravy
For those of us who aren’t hunters, cooking wild game has potential for intimidation. The Local Palate hunted for a chef to make this daunting task more approachable, enter Chef Bob Waggoner.
Recipes
Chicken Liver Pâté with Cider-Ginger Gelée
The more chef joe sparatta studied Virginia and her cuisine, the more he realized how important cider—and apples—were to the state. "Our pâté is really something people always want, so we change it seasonally. In spring, we'll do a rhubarb gelee but here we added a cider-ginger [...]
