May-June 2016_nobleed

table of contents MAY | JUNE 2016

8

30

16

50

PORK 8 Earning His Chops by Pableaux Johnson 10 This Little Piggy Went To Market 13 Going Whole Hog:

ALSO IN THIS ISSUE 36 Louisiana Creole Tomatoes 38 Bloody Good by Bobby Childs 44 Kitchen Traditions by Liz Williams RECIPES 18 “Wet” Potato Salad 19 Mean Beans 19 Buttermilk Slaw 19 Watermelon Rind Pickles 20 Hwy. 1Meaty Lima Beans 27 Killed Lettuce 37 Creole Tomato Jam by Chef Tory McPhail 37 Creole Tomato Ketchup 37 Creole Tomato Salsa 45 Stuffed Pork Chops

IN EVERY ISSUE 4 Letters, Posts &Tweets 39 Eat Right with Rouses 40 At Season’s Peak On the Cover Praise the Lard on page 28 cover photo by Romney Caruso

46 Grits with Shrimp & Pork 47 Pork Meatballs & Spaghetti 51 Bacon & Chocolate Chip Cookies 51 Caramel Popcorn with Spiced Nuts & Bacon 52 Oreilles de Cochon

The Boucherie Tradition

16 Pig Tales

by Marcelle Bienvenu

20 In a Pickle 21 Wine & Swine 24 Grease is the Word by Sara Roahen 28 Praise the Lard by Chef Nathan Richard 30 Local Links 46 FromRousesTest Kitchen: Put Some Pork on Your Fork 50 Makin’ with Bacon by Chef Lisa Barbato 52 Oreilles de Cochon by Kit Wohl

Louisiana Creole Tomatoes Knobby, orange-to-red Creole tomatoes are a sure sign of warmer weather. They’re great eaten out of hand, sprinkled with salt, on salads and sandwiches, and in sauces.

2

MY ROUSES EVERYDAY maY | JUNE 2016