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| From Cochon Restaurant – New Orleans, LA. |
On my last visit to New Orleans I stopped into Cochon Restaurant, which I had visited a few trips prior and absolutely loved, especially since back then, I was invited back into the kitchen to take some pictures! (Here is the original post, followed by one of my favorite pics from that visit):
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| From Nola Cuisine |
There were a few dishes that I wished I had tried on my previous dining experience, so I made another go at it. On a side note, Chefs Donald Link and Stephen Stryjewski also recently opened a second Cochon Restaurant in Lafayette, Louisiana.
Donald Link’s book Real Cajun
Here are the dishes that I had a second chance at sampling, well worth the wait! All of these are actually featured in his cookbook as well!
Fried Chicken livers with Pepper Jelly:
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| From Cochon Restaurant – New Orleans, LA. |
Perfectly fried chicken livers on toast points, slathered with housemade Pepper Jelly and finished with a salad of mint leaves and sweet onions.
Wood Fired Oyster Roast:
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| From Cochon Restaurant – New Orleans, LA. |
Cooked in the restaurants wood burning oven, these baked oysters, topped with a compound butter made with Vietnamese Chili sauce among other inredients, were easily my favorite of the appetizers. The plump Louisiana Oysters with the spicy, garlicky butter sauce were absolutely addicting. Definitely one of my new favorite Louisiana Oyster dishes, of which I have many.
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| From Cochon Restaurant – New Orleans, LA. |
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| From Cochon Restaurant – New Orleans, LA. |
I couldn’t resist trying Donald Link’s Boudin, as I was on a bit of a Louisiana Charcuterie hunt on this particular trip. Fried Boudin Balls with pickled peppers and housemade Abita Beer Whole Grain Mustard:
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| From Cochon Restaurant – New Orleans, LA. |
Definitely a great tasting Boudin! I think they’re using chicken liver, instead of the traditional pork. There is also some poblano pepper in the mix:
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| From Cochon Restaurant – New Orleans, LA. |
Donald Link has a great web show called Taste of Place. Here is his show about Boudin:
Here is my Boudin recipe:
Lastly dessert, Blueberry Buckle with…get this…Hog Cracklin’ Streusel topping! There has to be some kind of award for most creative way to incorporate pork into a dessert, with delicious results!
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| From Cochon Restaurant – New Orleans, LA. |
Of course, I will end this post with a picture of the restaurants woodpile, which is starting to become my signature on the sister site to this one American Gourmand.
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| From Cochon Restaurant – New Orleans, LA. |
Related Posts:
Cochon Restaurant
Cochon Butcher
Real Cajun – Cookbook Review
Boudin Recipe
Pepper Jelly Recipe
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) video series called Taste of Place on his website, if you haven’t checked it out, I highly recommend it. He tours farms, goes out with fisherman, and visits with purveyors of superior products, not just in Louisiana, but primarily in the south. He then usually does a cooking video with whatever product was featured.
on Amazon! I immediately ordered two 4 lb bags which arrived a few days ago.
