Recipe of the Week 10/27

Posted on October 29th, 2010 by host

Grillades The origin of grillades has been the subject of many arguments in Bayou country. It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork (or veal or beef) and pan-fried these with sliced onions. The cooking took place, most feel, in black iron pots Read more

Recipes | October 29th, 2010