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2
MY
ROUSES
EVERYDAY
maY | JUNE 2016
PORK
8 Earning His Chops
by
Pableaux Johnson
10 This Little Piggy
Went To Market
13 Going Whole Hog:
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
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
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
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
table of contents
MAY | JUNE 2016
50
8
30
16
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.