Monday Red Beans & Rice with Fried Pork Chops

From Nola Cuisine Images – (reedited)

I finally got around to making my Red Beans & Rice with the Pickle Meat I made recently, like I said, nothing flavors Red Beans as well as Pickle Meat. I also served it with Fried Pork Chops as a side, instead of Chaurice Sausage. I made my Chops a little different than the norm by making them Fried Chicken style, there were no complaints at the table.

Monday Red Beans & Rice Recipe with Pickle Meat and Fried Pork Chops

1 Tbsp Unsalted Butter
2 Tbsp Creole Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille Sausage, Cubed
1 Ham Bone
1/2 lb Small Red Beans (soaked overnight or for at least a few hours)
1 Cup Pickle Meat, Cubed
1 Tbsp Fresh Garlic, Minced
3 1/2 Cups Chicken Stock (You could certainly use water)
3 Fresh Bay Leaves
1/2 Cup Tomato Sauce
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
1/2 Recipe Creole Boiled Rice

Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans.
Melt the butter over medium heat.
Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color.
Add the beans and cook stirring occasionally for about 5 minutes.
Add the Chicken Stock or Water, Pickle Meat, the Ham bone, Garlic, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. The first hour is low maintenance; an occasional stir and making sure the beans are covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don’t want them to stick.
After the beans have cooked for two hours, add the Tomato Sauce, the Parsley and 1/2 of the Green Onions. Make your Rice. Cook the beans for another half hour.
To Serve:
Remove the Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions. Make sure their is a bottle of hot sauce on the table. Perfect compliments to this meal are a simple vinaigrette salad, Good Crusty French Bread, and your favorite Ice Cold Beer.

Serves 2-3

Fried Pork Chops Recipe

Pork Chops
Buttermilk (enough to cover)
1 tsp Black Pepper
Kosher Salt & Black pepper
1 Tbsp Creole Seasoning
1/2 Cup All Purpose Flour
Oil for frying

Cover the chops with the Buttermilk, mix in the 1 tsp Black Pepper. Marinate for 1 hour.
Heat the oil to 350 degrees F. Remove the Chops from the buttermilk and season liberally with salt and pepper. Dredge in the seasoned flour, shake off any excess. Fry until golden brown and just cooked through, serve alongside Red Beans & Rice.

Other Red Beans & Rice posts:

Red Beans & Rice Recipe (made with Andouille Sausage and Tasso)

Cajun Catfish Courtbouillon Recipe

A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definately a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors. There is a Creole style Courtbouillon as well, which is Whole Fish, usually Redfish, stuffed with aromatics, topped with lemon slices, then braised in Creole Sauce (future post). Here is my recipe for the Cajun Catfish Courtbouillon which is just pure, down home goodness:

Cajun Catfish Courtbouillon Recipe

1 lb of Catfish Fillets cut into 2 inch pieces
2 Tbsp Creole Seasoning
2 Tbsp Bacon drippings or vegetable oil
1 Medium Onion, Julienned
2 Stalks Celery, Julienned
1 small Bell Pepper, Julienned
1 Tablespoon Garlic, minced
1 Can Diced Tomatoes (14 1/2 oz.) or Same amount fresh from the garden if in season
Fish Stock, Seafood Stock or water to cover, about 2-3 cups
2 Fresh Bay Leaves
2 Tbsp Fresh Thyme leaves
1/4 Cup Dark Roux
Kosher Salt, Black Pepper, Cayenne to taste
3-4 dashes Peychaud Bitters (optional)
1 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce (I use Crystal)
3 Lemon Slices
2 Tbsp. Flat Leaf Parsley, Chopped
1/4 Cup Thinly sliced Green Onions
1 Recipe Creole Boiled Rice

Toss the Catfish with the Creole Seasoning and keep in the refrigerator.
Heat the bacon drippings over medium heat, add the trinity (onions, celery, bell pepper) and saute until slightly wilted. Add the tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add bay leaves, thyme, garlic and a small amount of seasonings, bring to a boil; Add the Dark Roux, cook stirring constantly for 2 minutes. Lower to a simmer, simmer about 20 minutes. Stir in the hot sauce, Worcestershire, Peychaud’s, parsley, 1/2 of the green onions, Catfish and the lemon slices. Simmer for 30-45 minutes. If the Courtbouillon gets a little too thick add a touch of stock or water, the consistency should be stewlike, not watery. Be careful when stirring the pot not to break up the Catfish.
Adjust the seasonings if necessary, remove the bay leaf and lemon slices. Serve over boiled rice and top with the remaining green onions.

Serves 3-4

Related Posts:
Redfish Courtbouillon

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured on this site!

Sazerac Cocktail Recipe

The Sazerac, which some say is America’s first cocktail, was invented by Antoine Peychaud, a Creole pharmacist, in the 1830’s. The original contained Brandy (some argue Cognac), Absinthe, and the Apothecary’s secret bitters, which now bear his name. Sazerac lovers all have their own recipe which they think is the best, which is ridiculous, because mine is the best. My buddy Tom also shakes a great Sazerac, he uses Wild Turkey Rye 101. In addition to recipe, an equally ferocious debate, is which bar in New Orleans has the best. I’m sure the locals may know better, but I think a great one is at the Fairmount Hotel’s, Sazerac Bar. The Fairmont Hotel, which was the Roosevelt until 1965, was owned by Seymour Weiss, friend of former Governor and later Senator Huey P. Long, who set up shop in the hotel. Anyway, they make a very good Sazerac, as well as their famous Ramos Gin Fizz, but that’s another post. It is a great little bar to relax and sample some of the fine cocktails of New Orleans. I haven’t yet heard the state of the Fairmont post Katrina.
Great places for a Sazerac on Bourbon are the Desire Oyster Bar (recently re-opened) or Felix’s Restaurant and Oyster Bar, and of course Galatoire’s. Galatoire’s makes a Sazerac, as well as what they call a Galatoire’s Special which they mix the same, but substitute Bourbon for the Rye.
Peychaud’s bitters can be difficult to find in the Detroit area but I managed to locate a few places that carry it. Herbsaint, I’ve only found in New Orleans, not too much different than Pernod, but it’s 90 proof as opposed to Pernod’s 80 proof, plus its cheaper, and from New Orleans (My Herbsaint supply is dangerously low right now.) Here is my recipe, keep in mind, mine is a tad sweeter, and heavier on the Peychaud’s than some. That’s why it is called My Recipe:

My Sazerac Cocktail Recipe

2 oz. Rye Whiskey (I use Jim Beam Rye, or Wild Turkey Rye 101; You could also substitute Bourbon, as Commander’s Palace does!)
8 dashes Peychaud Bitters
2 dashes Angostura Bitters
1 Tablespoon Simple Syrup (equal parts sugar and water/cooked until the sugar disolves)
about 1/4 ounce Herbsaint or Pernod.
1 Lemon Twist

Chill an old fashioned glass. Combine the Rye, bitters and simple syrup in a cocktail shaker with ice. Shake well. Rub the rim of the glass with the lemon peel, then coat the inside of the glass with the Herbsaint, pour out the excess. Add the mix to the glass, twist the lemon peel and drop it in. Enjoy!

Makes 1 Cocktail.

Here is where you can get Peychaud’s by mail order:

Sazerac Company – Peychaud Bitters

If you have a high-end liquor store in your area, they will probably carry them. Although you can substitute Pernod for the Herbsaint, Peychaud’s are a must.

Brabant Potatoes Recipe

This is a simple side dish popular in Nola Cuisine. It’s very quick and easy to make, and it will accompany just about any entree. You could also bake the potatoes as an alternative to frying them. I would toss them in Olive Oil, Season liberally with salt and black pepper and bake on a sheet pan at 425 degrees F until golden and crispy. I cut these into different sizes for different purposes, these I made a little larger to be a side dish. Recipe:

Brabant Potatoes Recipe

2 1/2 Cups Vegetable Oil
2 Large Idaho Potatoes
1 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, Finely Minced
1/2 Stick Unsalted Butter, cut in pieces
Kosher Salt and Freshly Ground Black Pepper to taste
2 Tbsp Italian Parsley, Finely Chopped

Peel the Potatoes and cut into 1/2″-3/4″ dice. Soak these in cold water for about 15-20 minutes. Drain the potatoes and wash under cold water, the object is to remove some of the starch. Drain and pat dry with paper towels, you want them very dry before they go into the oil.
Heat the Oil to 360-375 degrees in a 2 qt saucepan. Deep fry the potatoes until golden brown, in batches, you don’t want to overcrowd the pan (see note). Drain on dry paper towels. Season with salt & black pepper. Place the drained potatoes on a warm serving plate(s).
In a saute pan heat the Olive Oil over medium low heat and saute the garlic until fragrant, add the parsley and the butter, incorporating it in by constantly shaking the pan back and forth. Season the sauce with salt and pepper and pour over the potatoes, or toss them in it. Serve immediately.

Serves 2-3

**Note**
Overcrowding the pan when deep-frying does two things:
1. Keeps the oil from surrounding the potatoes
2. Lowers the temperature of the oil too quickly, which will result in soggy and greasy food, as opposed to crisp. When your temperature is too low, the food absorbs the oil in like a sponge.

Roast Beef Po’ Boy with Debris Gravy Recipe

There is nothing quite as soul satisfying (or messy) than a good old Roast Beef Po’ Boy in New Orleans. The best way to judge a good one is by the number of napkins you used to keep your chin semi-dry (Seriously, make sure you are stocked up on napkins.) My favorite place in New Orleans for a Roast Beef Po’ Boy is Parasol’s in the Irish Channel.

Like all other Po’ Boys, the most important ingredient isn’t the filling (although that is important as well, don’t get me wrong), but the bread. New Orleans Po’ Boy Bread, or Long Bread is light in the center with a wonderful flaky crust. It is almost impossible to find outside of New Orleans, which is why I’m working on a recipe for it, the one in the photo is my 3rd draft, it turned out very, very good, it just needs to be tweaked.

For my Creole Roast Beef I use an inexpensive, well marbled Chuck Roast, which is from the shoulder. Very tough, but extremely flavorful. I’ve found that braising works best for this cut, nice and slow. I did 4 hours, the object is for the meat to just fall apart…not by breathing on it, that would still be too tough, but by just looking at it. About a 10 second stare should do the trick.

I’ve found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don’t use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!
Here is the recipe:

Roast Beef Po’ Boy with Debris Gravy Recipe

For the Roast:
1 Beef Chuck Roast (this one was 2 ½ pounds)
2 Garlic Cloves thinly sliced
Diamond Crystal Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste

Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don’t use much.
Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.

For the Debris Gravy:
Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface, keep the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap. Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.

For the Po’ Boy:
New Orleans Style French Bread (Po’ Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers)
Mayonnaise
Roast Beef (see above)
Debris Gravy

Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the “sliced” Beef. Drown the beef with Debris Gravy.

Grab a stack of napkins, a cold beer and enjoy!

**Note – To make this a Ferdi Special a la Mother’s, add Good quality sliced ham underneath the Beef!

This Roast will make about 4 very generous Po’ Boys.

Other New Orleans Sandwich Recipes:

Muffuletta Olive Salad Recipe
Muffuletta Bread Recipe
Muffuletta Sandwich Recipe

Creole Turtle Soup Recipe

From Nola Cuisine Images – (reedited)

Turtle Soup is almost as synonymous with Nola Cuisine as Gumbo, in fact, it probably outsells the Gumbo in a lot of establishments. Unlike the clear Turtle Soups made in other parts of the world, the Louisiana variety is a dark, robust soup, bordering on a stew. There are also Mock Turtle Soups which are good as well, usually made with Beef and Veal. I have more than a sneaking suspicion that most restaurant versions are a combination of the two. Turtles are said to contain about 7 different flavors of meat, so it would be very easy to slip a more inexpensive meat in with the Turtle, I’ve even heard of some places slipping in some Alligator. I always raise an eyebrow when the “Turtle Meat” in some versions is ground, as opposed to cubed, it’s a red flag that says “Probably Not All Turtle Meat Here.” That’s fine though, they still taste delicious, and it would take a very refined palate to tell the difference.

As far as finding Turtle Meat in your area, you may have a bit of a challenge. If you have a great Asian Market in your area, it’s probably your best bet, they may even have them live if you would like to butcher them yourself. It’s a messy business though, with a lot of blood and Post Mortem squirming. No thanks, I buy frozen. If you do butcher your own you will have access to ingredients that squeamish cooks like myself can’t find in the freezer. Calipash and Calipee, and possibly Turtle eggs. Some connoisseurs have said that they can tell if a Turtle Soup is truly authentic by the lumps of Calipash and Calipee in the soup. Calipash is the dull-green fatty substance inside the upper shell (Carapace). Calipee is the light yellow fatty substance attached to the bottom shell (Plastron).
If you can purchase bone-in Turtle Meat, do so! You can Roast the bones and infuse the flavor into your Beef Stock. Roast them in a 400 degree F oven until a nice deep brown, then add them to your Beef Stock and simmer for 30 minutes to an hour.
Here is my recipe:

Creole Turtle Soup Recipe

Roux:
1 Cup Unsalted Butter
1/2 Cup All Purpose Flour

4 Tbsp Usalted Butter
1 lb Turtle Meat Cut into 1/2 inch cubes
1 1/2 Cup Onion, Finely Diced
1 Cup Celery, Finely Diced
1/4 Cup Green Onion, Finely Sliced
2 tsp Garlic, Minced
2 Fresh Bay Leaves
1 1/2 Cup Fresh Tomato, Diced
1 Qt Beef Stock
1 Pinch Cayenne
1 Pinch Ground Allspice
2 Tbsp Fresh Thyme Leaves
1 Tbsp Fresh Marjoram, Chopped
Salt and Black Pepper to taste
1/4 Cup Fresh Lemon Juice
4 Tbsp Worcestershire Sauce
3 Tbsp Sherry
3 Hard Boiled Eggs, Whites diced, Yolks Riced
Lemon Slices
5 tsp Italian Pasley, Finely Chopped

Melt the 1 Cup of Butter in a heavy bottomed saucepan, whisk in the flour, cook to make a peanut butter colored Roux. Set aside. For more on making a Roux, click here.
In a large saucepan or dutch oven, melt the 4 Tbsp of Unalted Butter over medium-high heat, add the diced Turtle Meat and saute until nicely browned.
Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper. Saute until the vegetables are tender.
Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes.
Add the Beef Stock, Worcestershire, Cayenne, Allspice, and Bay Leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface.
Whisk in the Roux, simmer until thickened and smooth. Add the Thyme, and Marjoram, simmer for 15-20 minutes more.
Add the Lemon Juice, 3 tsp of the Parsley, and the riced Egg Yolk, heat through.
Serve garnished with Lemon Slices, Diced Egg Whites, and Parsley. Add the Sherry at the table, about 1-2 tsp per bowl.

Serves 4-6

Pickle Meat or Pickled Pork Recipe

I know this photo looks a bit like a science experiment, or as my Dad said in his best Marty Feldman voice, Abby Normal’s Brain. All joking aside, this science experiment will give your Red Beans & Rice impeccable, authentic flavor that will be hard to match.
Before the days of refrigeration and commercial curing plants, Pickle Meat or Pickled Pork was a staple in the Creole Kitchen. Some Creole cooks still will not make Red Beans and Rice without it, and I have to say, the best pot of Red Beans that I’ve made, was made with Pickle Meat (I can’t wait to make them this Monday with this new batch of Pickle Meat.) The meat is so tender from the brine, that it just breaks down in the pot, leaving behind all of that wonderful flavor. It’s a cinch to make, now that we don’t have to prepare 25 pound batches. Long ago the pork from a very recently butchered hog would be cured in large batches, and kept in barrels. Here is what The Picayune’s Creole Cookbook of 1901 had to say on the subject, along with the process:

Pork should be pickled about twenty hours after killing. It is pickled always in sufficient quantity to last for some time, for if proper care is taken, it will keep one year after pickling; but it may also be pickled in small quantities of three or four pounds at a time, reducing other ingredients in the recipe according to quantity of pork used. To twenty-five pounds of Pork allow one ounce of saltpetre. Pulverize thoroughly and mix with a sufficient quantity of salt to thoroughly salt the pork. Cut the Pork into pieces of about two pounds, and slash each piece through the skin, and then rub thoroughly with the salt and saltpetre mixture till the meat is thoroughly penetrated through and through. Mash the cloves very fine and grind the allspice; chop the onions. Take a small barrel and place at the bottom a layer of salt, then a layer of coarsely chopped onions, and sprinkle over this a layer of the spices and minced bay leaves. Place on this a layer of Pork; pack tightly; then place above this a layer of salt and seasonings, and continue with alternate layers of Pork and seasonings until the Pork is used up. Conclude with a layer of the minced herbs and spices and have a layer of salt on top. Cover the preparation with a board on which a heavy weight must be placed to press down the meat. It will be ready for use in ten or twelve days.

Here is a more modern version, which is more of a brine than the version in the old text. I love the slight acidic flavor that it lends to a pot of Red Beans. Spare rib tips are a common cut used to make Pickle Meat.

Pickled Pork or Pickle Meat Recipe

2 lbs. Very Fresh Pork (I used Spare rib tips, boned and cut into strips 3″ long by 1″ thick)
1 Qt. White Vinegar
1/2 Cup Mustard Seed
6 Each Whole Cloves
6 Each Whole Allspice
1/2 tsp Crushed Red Pepper
3 Fresh Bay Leaves
6 Whole Garlic Cloves
1/2 of a Medium Onion, Coarsely Chopped
1 Tbsp Kosher Salt
1 Tbsp Black Peppercorns
1 pinch Pink Meat Cure

Add all the ingredients except the Pork to a 2 qt Saucepan. Bring to a boil. Boil for 4 minutes, then place it into a container to cool in the refrigerator. When the mixture is completely cold, add the pork.

Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.

Cover and place in the refrigerator for 4 days before using.

Chef Austin Leslie gets Jazz Funeral

**Update** See our Great Chefs of New Orleans Austin Leslie Tribute.

Chef Austin Leslie who passed away in Atlanta on September 29, was honored in New Orleans with a traditional Jazz Funeral through the Seventh Ward on Sunday, October 9. Marchers carried black and white photos of a smiling Austin Leslie wearing his trademark yachting cap.

For more photos click here. Here is an article from the Washington Post.

R.I.P. Chef Austin Leslie

**Update 11/07/2005** For more on Austin Leslie see our Great Chefs of New Orleans Tribute to Austin Leslie.

Bad news for fans of New Orleans Food, Soul Food, and Food in general, Chef Austin Leslie has passed away in Atlanta, Georgia, while on refuge from Hurricane Katrina. This sad loss is made worse knowing that Chef Leslie died when his home town of New Orleans was in such peril, and unable to do what he loved most, and did best; cook.
Chef Austin Leslie’s career was at its pinnacle when he was at Chez H&#233l&#232ne in the 1980’s, in fact, he and Chez H&#233l&#232ne were the inspiration for the sitcom Frank’s Place during the same era.
After reading the sad news I opened my copy of Creole Feast to the chapter on Chef Leslie, pictured confident, and smiling brightly in his younger years, in the midst of deboning a chicken, no doubt readying it for the fryer which he knew so well.
Sorry to share more bad New Orleans news, lord knows there has been enough lately. Fried Chicken for me tomorrow. Here are some notes from the late, great Chef Austin Leslie on Frying Chicken from the book Creole Feast:

The first time I cut up a chicken I was working at Portia’s. The chef there , Bill Turner, asked me where I learned how to do it. I said I learned from my mother at home. He taught me how to get twelve pieces from a whole chicken; my mother was able to get thirteen pieces from the same chicken because she broke the back into two parts. I learned all about fried chicken from Bill Turner, too. It’s the easiest job in the kitchen. You can tell by the sound when fried chicken is done. If you listen to it, you can hear how the sound of the grease crackling in the fryer changes. Then you know it’s time to bring it up. I never cook it well done; I never cook any meat well done. What I do is take the blood out of it first-while the chicken is frying, take a pair of tongs and squeeze each piece. Squeeze it till it bursts to let the blood out. You can look right down there by the bone and see if there is any blood there. When it’s ready the chicken will float to the top, a part of it will stick up. Then you take it and check it over. If you cook it properly you can keep your guests or customers from ever seeing any blood. That’s what they object to, when they prefer well-done meat-not the taste, but the blood.

Rest in Peace Chef Leslie, you’ll always be in our hearts.

My good friend, Texas Chef Bill Moran and I have been planning to colaborate on a Great Chefs of New Orleans piece once a month or more, Chef Leslie was definately on the list and still is. We want to concentrate on some of the Chefs from the past, that were busting out phenomenal food before Chefs were famous like rock stars. Great Chefs like Austin Leslie, Louis Evans, Warren Leruth, and Leah Chase, as well as many, many others. We will do a bio and a recipe that each Chef is most famous for, for instance, Chef Leruth’s Oyster Artichoke Soup, and Chef Leslie’s Fried Chicken. We’re really looking forward to it.