April 2006 – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
Chargrilled Oysters topped with an Artichoke Garlic Cream Sauce, perfect for a New Orleans-inspired feast. Enjoy the blend of flavors from Drago’s Charbroiled Oysters and Oyster Artichoke Soup.
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Ingredients
- 4 at least 1 inch Thick Pork Chops
- 2 Cups Boudin, out of the casings
- 1 Beaten Egg Kosher Salt, Black Pepper and Cayenne, to taste.
- 1 recipe Creole Mustard and Steen’s Cane Syrup Glaze (below)
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